Monthly Archives: September 2013

Organic Frozen Pizza Dough Balls

How to use for pizza and options for other products.

Made from local organic flour that tastes, works, and bakes much like Italian 00 type flour. This is a healthy flour that has been stone ground. The bran has been removed, but it contains the wheat germ and all of the other nutrients.

PIZZA CRUST: Each 12 ounce ball will make a 12 to 14 inch pizza depending how thick you like the crust. Thaw in a covered container (eg Tupperware) and allow it to proof so that it doubles in size. Stretch or roll out to the size and thickness you want. Add sauce and toppings and bake.

Note: thawing in the refrigerator takes a day or two. Thawing on the kitchen counter will take two or three hours depending on the temperature of the room. Proofing: after the dough has thawed (soft to the touch when poked), the dough will begin to double in size. This is called proofing. Don’t be afraid to try different methods shaping the crust. If you make a mistake, just roll it into a nice round ball, place in covered container and let it proof again.

 More great recipes using these dough balls

 BREAD STICKS: Cut a thawed dough ball into 6 or 8 pieces. Roll each piece of dough on a smooth surface until you have a round tube of dough roughly 1/2 inch by 6 or 8 inches long. Place on a oiled cookie sheet and cover with a thin dish towel. Let rise for 20 to 30 minutes. Bake in a preheated oven at 375F for about 10 or 12 minutes. Brush with butter and sprinkle with garlic salt and Parmesan cheese.

 HAMBURGER BUNS: Each dough ball will make three hamburger buns. Divide into three smaller balls. Flatten so they start to look like a bun, and let them rise about an hour or more depending on the temperature of the room. Bake on a cookie sheet 350F for about 10 to15 minutes.

PASTIES: The most common stuffing is a mixture of left-over meat, potatoes, sausage, and other veggies. You can use some chicken stock or gravy to moisten the stuffing a bit, but be careful not to make it too wet. Preheat oven to 375F. Cut a thawed dough ball in half. Roll out each half with a rolling pin to a 6 or 8 inch circle. Place a couple of tablespoons of stuffing into the middle of the circle and fold the dough over. Pinch the sides thoroughly making sure it is sealed. Brush with egg wash and bake for 20 to 25 minutes. If you find that they are expanding too much while baking give them a poke with a fork to release the air.

FOCACCIA: Thaw and proof one dough ball. Drizzle a couple of tablespoons of olive oil on a cookie sheet. Place the dough ball on the pan, and pat and press the dough out with your fingers. Turn the dough over, making sure it is thoroughly coated with olive oil. Press it out to a 8 or 10 inch circle. Press your fingers down hard enough to make a lumpy texture. Add rosemary, garlic salt, whatever you like. Place in preheated oven at 450F for 10 to 20 minutes depending on how crisp you want it. Remove and finish it with more olive oil and grated Parmesan cheese.

SANDWICH BREAD: Knead together two thawed balls into one ball. Place in a bread pan and allow it to rise (proof) until it has risen above the sides of the pan. When it has proofed or expanded as much as possible, you can tell by poking it with your finger. If the dough pops right back out it will need more time to proof. If the mark your finger makes stays there it is time to bake. Bake at 350 F. 30 min or until internal temperature is 200F.

 

Starting and Maintaining a Sourdough Starter

This will work with Turkey Red Heritage Wheat, white or sifted flours. It is a very good substitute for commercial yeast.  ½ C Heritage Wheat flour  ½ C Water –Well water, bottled water, or filtered city water. If you use filtered city water, it’s best to let it sit out for 24 hours before using inContinue Reading