Pizza night just became a weekly staple on Fridays at our house PLUS a whole lot easier with this 1-hour pizza dough recipe. This recipe is a favorite in our house, duplicated in other houses and a WIN with my toddler, Atlas. It’s quick, simple, and fun to make together, too!

Ingredients:

3-⅓ cups bread flour or all-purpose flour (dipped and leveled)

1 packet instant (rapid-rise) dry yeast (2-½ teaspoons)
1 teaspoon sugar
2 teaspoons fine sea salt
1-¼ cups warm water
Extra-virgin olive oil

Instructions:

Mix the Dry Ingredients: In a large bowl, combine the flour, yeast, salt, and sugar. Stir until everything is mixed together.
Add Water: Pour in the warm water and stir until a shaggy dough forms, with just a little bit of dry flour left at the bottom of the bowl.
Knead the Dough: Remove any rings from your fingers. Knead the dough in the bowl with both hands until no more dry flour remains and the dough comes together into a ball. This should only take a few minutes.
Let It Rise: Drizzle some olive oil inside a large bowl (or clean the one you used). Place the dough ball in the greased bowl, cover tightly with a lid or plastic wrap, and let it rise in a warm place for at least 45 minutes to 2 hours.
Check the Dough: After 45 minutes, your dough should have grown by at least 50 percent and have little bubbles on the bottom. If you want a slightly airier dough, let it rise for another hour.
Divide and Rest: Dust a clean work surface with flour. Divide the dough into two equal pieces and form each piece into a ball. Place the dough balls on the floured surface and cover with an inverted bowl or plastic wrap. Let rest for 10 to 15 minutes.
Stretch/Roll the Dough: Take one dough ball and place it on a lightly floured surface. Flatten it a little with your hand or a rolling pin, then pick up the dough and gently stretch or roll it out until you have a 12-inch round. Repeat with the second dough ball.
Top and Bake: Top your stretched dough with your favorite toppings and bake according to your preferred pizza recipe. If you're only using one dough ball, you can freeze the second one or refrigerate it for up to 2 days.

My favorite way to cook is using my cast iron, On high heat brown one side of the crust. When a slight smoke rises from the pan, flip the dough. Quickly sauce + top and place in the oven on Broil. Watch it bubble and brown. Slice and Serve!

This 1-hour pizza dough is a game-changer for us. It's straightforward, quick, and yields a delicious crust that holds up to any toppings you throw on it. Whether you’re a seasoned home cook or just starting, this recipe is sure to become a family favorite, just like it has for Atlas and me. Happy pizza making!

XoXo

Britt

Cook Book Club meet up number one is in the books and I am here to dish up the deets behind it. You’ve have heard about book clubs, wine clubs, but how about a cook book club? How did the idea come about? How can you start your own? Let’s dig in!

The idea started from a conversation with Chelsea of Simple Jane. We both had been involved in book clubs before but this idea seemed intriguing. The premise is similar- one book per month, but this time instead of reading cover to cover you try out recipes that you may have never tested before, try a new method of cooking that will get you our of your comfort zone, or add spices to meals you never had in your pantry. After the month is over gather everyone and prepare potluck style from the book. It is that simple.

Our first book was: Nothing Fancy by Alison Roman. It was great pick to start because the recipes were crowd favorites and it features a variety of flavors. I opted to check out the book from the local library and save $30. I figured if I was obsessed with it by the EOM I would make the splurge. When I got home I immediately sticky noted recipes that stood out to me and found that I bookmarked mostly desserts.

Cook Book Club Nothing Fancy FaceBook Group

We have a Facebook Group for the club where we can post photos and share stories throughout the month of dishes we tried and our thoughts on them. I made the Almost Angel Food Cake and it was so good! Honestly, that was it, I wish I would have made more, but the first time going about it I learned I didn’t have it with meal at the grocery store to shop and also didn’t consider what meals would be good for prepping lunches for the week. Needless to say, I knew it wasn’t one I was going to be purchasing.

The week of the Cook Book Club I panicked! What do I make? Some clubs suggest delegating dishes or sharing what your bringing, but we decided that just surprise us and see how it goes! Of course, I made the Chickpea Salad and so did someone else. But, what was great was trying and comparing not only the taste but how it was made. I loved the idea in the end of two of the same dishes.

Our dinner party featured mostly bites and salads and of course a delicious Aperol Spritz. The conversation was guided by the book, but the tangents allowed for a great night of getting to know some new, incredible women in the valley. We mixed together dips and salads and found that everything really completed each other perfectly. We even had left overs to take back to the husbands.

What’s in store for next month? We will be selecting our next book and trying out recipes until our scheduled meet up again, the first Thursday of the month. I will be trying out more recipes before hand and the night of I want to bring a main course that really highlights the table.

How can you start your own?

1. Find a group of friends who like food- be careful about any special diets because although cookbooks have variety you don’t want anyone to feel left out.

2. Pick a book and start digging into it. Encourage your family to get in the kitchen with you and try out a new skill.

3. Plan an evening you can get together and bring a dish to share. You can always delegate a desert or drink or main course person or just wing it because when there is food involved it is always a good time.

If you are local and interested in joining ours, shoot me a message and we would love to have you!

Cheers!

XoXo

Britt.