Lloyd’s Pizza Dough

  • 266 gm warm water
  • 3/8 tsp dry active yeast
  • 200 mg 00 flour
  • 200 mg all purpose flour
  • 6 gm salt (heaping 1/2 teaspoon Kosher salt)
  1. Dissolve water and yeast in a glass measuring cup.
  2. Combine flours and salt in a large bowl.
  3. Add water/yeast mixture and thoroughly combine with heavy spoon or a wet hand.
  4. Cover and let sit at room temperature for 30 min.
  5. Kneed dough in bowl until smooth and silky.
  6. Cover and put in refrigerate overnight.
  7. At 10 am or earlier kneed again.
  8. Cover and leave rise on counter.
  9. At 4 pm place dough on floured surface.
  10. Divide in two and form into 2 balls.
  11. Place in oiled container covered.

If using grill:

  1. Place stones on grill and preheat with top closed until grill is really hot.
  2. At 6 pm shape into pizza on pizza screen or parchment paper and add toppings.
  3. Cook for about 3 min.

Pizza Sauce 2

Makes enough for one medium pizza.

  1. Heat the sauce in a small sauce pan.
  2. In a bowl, crush the plum tomatoes with your hands.
  3. Squeeze out most the liquid.
  4. Add to the tomato sauce.
  5. Add salt and pepper to taste.
  6. Heat through.

* about 1 cup, might need more.

Minestrone Soup

The original is from food.com and can be found here.

  • 3 T olive oil
  • 1 smallish onion, chopped
  • 1/2 cup zucchini, thick slices cut in half or small
  • 1/2 cup frozen cut green beans
  • 1/2 stalk celery, cut down the middle then sliced fairly thick
  • 1/2 C carrot, sliced
  • 4 cloves, chopped
  • 4 C vegetable broth
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 2 (14 ounce) can diced tomatoes, do not drain
  • 1 1/2 t dried oregano
  • 1 1/2 t salt
  • 1/2 t ground black pepper
  • 1/2 t dried basil
  • 1/2 t fresh ground pepper
  • 1/4 t dried thyme
  • 3 C boiling water
  • 1/3 C red wine
  • 4 C fresh baby spinach, trimmed
  • 1/2 C small shell pasta
  1. In a large soup pot, saute onion, carrots, garlic, green beans, celery and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  2. Add vegetable broth, tomatoes, beans, hot water, wine and spices.
  3. Bring soup to a boil, then reduce heat and allow to simmer uncovered for 45 minutes.
  4. Adjust salt and pepper if necessary.
  5. Add spinach and pasta and cook covered for an additional 20 minutes.
  6. If soup is too thin, cook uncovered until the soup thickens a bit.

Makes about eight 1 1/2 cup servings.

Pizza Dough

Enough for 2 medium pizzas.

  • 3 1/2 C bread flour, plus extra if the dough is too wet
  • 1 t sugar
  • 1 envelope instant dry yeast (2 1/4 t)
  • 2 t kosher salt
  • 1 1/2 C water, 110 degrees F, or a bit more if dough is too dry
  • 2 T olive oil, plus extra to oil bowl
  1. Combine flour, sugar, yeast and salt in stand mixer with dough hook
  2. Slowly add water, then add 2 T olive oil
  3. Mix until dough pulls away from bowl, is not too sticky or too dry, and is well kneaded
  4. Form into a ball
  5. Transfer the dough to a large bowl well coated with olive oil and cover with plastic wrap
  6. Let rise until at least doubled in bulk, about 1 to 1 1/2 hours
  7. Punch down dough and divide in 2 equal portions
  8. Form each portion into a ball and refrigerate in sealed plastic bags coated with oil for about 1 1/2 to 2 hours. This refrigeration time can be much longer.
  9. Work each cold dough into a pizza shape

Pizza Sauce

Makes enough for 2 pizzas

  • 1 clove garlic crushed
  • 3 T olive oil
  • 1 28 oz can crushed tomatoes
  • 1 T red wine vinegar
  • 1 t black pepper
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t onion powder
  • salt to taste, about 1/2 t
  1. Lightly saute garlic in olive oil in a pot on low heat until slightly softened, but not browned.
  2. Add and combine remaining ingredients.
  3. Heat covered over low heat for 1/2 hour or so stirring frequently.

Basic Tomato Sauce

Basic tomato sauce for pasta. Makes several containers for freezing.

  • 3 T olive oil
  • 2 medium white onion, 1/4-inch dice
  • 8 garlic cloves, peeled and thinly sliced
  • 2 medium carrots, shredded
  • 1/2 T fresh basil chopped or 1/2 t dry (use sparingly)
  • 1/2 T fresh oregano chopped or 1/2 t dry (use sparingly)
  • 1 t salt or to taste or none at all
  • 1/4 – 1 t sugar
  • freshly ground black pepper to taste
  • 3 28-oz can peeled whole tomatoes with juices
  • 2 28-oz can crushed tomatoes
  • 4 T tomato paste
  1. Heat the olive oil over medium heat.
  2. Add the onion and garlic, and cook until soft, don’t burn.
  3. Add the basil, oregano and carrot. Cook until the carrot is fairly soft.
  4. Meanwhile, crush the whole tomatoes a bit with a potato masher or your hands.
  5. Add all of the tomatoes and juice with the tomato paste and bring to a boil, stirring often.
  6. Lower the heat and simmer, stirring frequently to avoid burning, until the watery juices are mostly gone and the flavors are well incorporated, 45 minutes to 1-1/2 hours