Butternut Squash and Sage Pesto with Goat Cheese

I know.  It’s almost like the previous post, but it’s not.  This is . . . buh-buh-better! Make my pizza dough (link below)–it’s tried and true and so delicious — I’ve been making this for years.  The rye flour and beer gives the pizza crust huge flavor that adds so much to the sage and […]

Butternut Squash Pizza with Caramelized Onions and Bacon

It’s fall finally — time for soups, pot roasts and fall flavors.  I could eat butternut squash every single day. INGREDIENTS Pizza Dough 1 1/2 cups flour 1/2 cup warm water 1 1/2 teaspoons active dry yeast 1 tablespoon honey 1/4 teaspoon salt 1 tablespoon olive oil Toppings 1/3 cup + 2 tablespoons olive oil, […]

Crunchy Spiced Breadsticks

These are easy to make with a big ooh-ahh factor! 1 t. active dry yeast 1 c. plus 2 T. warm water (85 degrees) ¼ t. sugar 1 lb. (3 ½ c.) flour 1/3 c. olive oil; more for the finished breadsticks seasonings from one of the variations below coarse salt for the finished breadsticks […]

Cornmeal Pizza Crust

From Veritable Quandary and as close to a Vicolo’s pizza crust as I have found. 4 c. bread flour ¾ c. coarse cornmeal 1 T. kosher salt 1 ½ c. tepid water 1 T. dry yeast, dissolved in ¼ c. warm water 1 T. chopped fresh rosemary 1 T. extra virgin olive oil Briefly mix […]

Crunchy Spiced Breadsticks

These will hold up to four days in the fridge, making last minute baking a snap. Yields about 40 breadsticks 1 t. active dry yeast 1 c. plus 2 T. warm water (85°) ¼ t. sugar 1 lb. Flour (3 ½ cups) 1/3 c. olive oil; more for the finished breadsticks Seasonings from one of […]

The ONLY Pizza Dough You Should Ever Make

Sponge: Warm a medium size mixing bowl with warm water. Add: ¾ c. warm water (115 -120 degrees) Sprinkle in 2 teaspoons yeast, whisk til combined Then whisk in 2/3 c. unbleached flour Cover with plastic wrap secured by a rubber band and alllow to sit for 30 minutes until bubbly. (If it’s a cool […]