UA-150016216-1
Showing 91 Result(s)
Breads and muffins Food photography Pasta/Pizza Photography Recipes

Best Thin Pizza/Flatbread Dough

Pizza Oven
Pizza Oven

No news here, I still love pizza and having recently spent some time with my brother and sister-in-law who have a real outside wood fired pizza oven I just had to do one more pizza post (not the last I’m sure).  Getting the oven ready is quite a process involving several hours of loving attention, special wood and lots and lots of smoke, but the result was worth it – especially since I wasn’t the one providing the loving attention!

Smokey Pizza Oven
Chef Tom hard at work

I like thin crust, thick crust and everything in between and have found this recipe to be even better than my original favorite (recipe here).  The main difference is the high gluten flour that I don’t always have on hand so I still use the other recipe as an alternate.  This dough is simple to make, easy to shape and can be rolled very thin almost like a cracker (popular with the designated taste tester – Husband).
Printable Recipe Pizza Dough

  • 3 3/4 cups Hi-Gluten Four
  • 1 teaspoon yeast
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 1/2 cups lukewarm water, enough to make a smooth, soft dough
  • 2 Tablespoons Italian Seasoning (optional)
Mix together all the ingredients except the water in a food processor, mixer or bread machine (or of course you could do it by hand) add water and process until it is well mixed and smooth (you may need a little more or less).
Allow to rise in a covered, oiled bowl for 1 hour or wrap in plastic and refrigerate for up to 2 days.  If refrigerated, let it come to room temperature when you’re ready to use.
Shape the dough to the thickness you like.  It makes a great thin, almost cracker like crust or flatbread.
Cover the dough while you preheat the oven and a pizza stone if you have one to the highest setting your oven allows.
Add your pizza toppings, or if making flatbread, brush it with plain, garlic or herb flavored oil and seeds or shredded cheese.
Bake for about 8-10 minutes until the crust is crisp and the toppings (for pizza) are cooked.
Dessert Food photography Recipes

Fresh Dark Cherry Chocolate Chip Cheesecake

Dark Cherry Cheesecake with Chocolate Chips
Fresh Dark Cherry Cheesecake with Chocolate Chips

Since yesterday was National Cheesecake Day, and cheesecake is a big family favorite around here, another cheesecake it was.  I had a big container of really nice dark cherries and of course, chocolate goes with anything so I had to throw some of that in.  I used my favorite cheesecake recipe modified a little and cut down some since my healthy eating plan for the year has already suffered from a significant lack of participation.  The original recipe from The Joy of Cheesecake (my very favorite cookbook) says it makes a 10″ cake, but I always have enough left to make that and another small one so I cut the recipe down and it is just right for an 8″ springform.
Printable Recipe Fresh Dark Chocolate Cherry Cheesecake with Chocolate Chips
Crust:
I made a very simple crust using crushed white chocolate peanut butter cookies (son’s favorite so I had some around).  You can use graham crackers or any other crust you like.  If I’d had them, I’d probably have used crushed Oreo’s.  I very rarely make an “official crust” with the butter etc. patted in nicely but instead usually just crush up some cookies, cracker’s or nuts and sprinkle on the bottom of the (vegetable sprayed) pan in a light layer.
Cheesecake filling:
Ingredients (all should be at room temperature):
1 1/4 pounds cream cheese
1 1/4 cup sugar
1 1/2 Tablespoons all-purpose flour
1 egg yolk
3 large eggs
1/4 cup heavy cream
1 cup chocolate chips
Procedure:
Pre-heat the oven to 475 degrees.
In a large bowl (or the mixer bowl) beat the cream cheese until light and fluffy, add the sugar and flour and mix until smooth.
Mix in the yolk and eggs one at a time until mixed thoroughly.
Stir in the cream and mix slightly, just until incorporated.
Place the chocolate chips on top of the crust and pour the cheesecake mixture over them.  Bake at 475 for 12 minutes, then lower the temperature in the oven to 200 degrees and bake for about 45 minutes or until the top is set but still jiggles slightly in the middle.  Start checking at 30 minutes.
Cheesecake Topping
4 cups of fresh pitted cherries sliced in half
1 tablespoon corn starch
1 teaspoon lemon juice
2 tablespoons water
In a small bowl mix together the corn starch, lemon juice and water until smooth. Place cherries in a saucepan over medium heat, add the liquid and bring to a boil. Cook for 3-5 minutes until the sauce thickens.  Cool while the cheesecake bakes, and when the cheesecake has cooled, the topping can be spooned on the entire cake, or on the individual slices when they are served.

Fresh Dark Cherry Cheesecake with Chocolate Chips