Kimspizzacrust Recipes

Steps:

• Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
• Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture.
• Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

Steps:

• Preheat oven to 500°F.
• Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
• Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
• Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
• Top as desired and cook until browned and cheese is melted.
• If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).

Steps:

• OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
• SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
• Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Steps:

• Cut crisco into flour and salt.
• Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
• ---------VINEGARPIE CRUST ---------.
• Mix everything together and roll out on floured surface.
• cut crisco into flour and salt.
• Add egg, water and vinegar.
• ----------FRIEDPIE CRUST --------.
• Cut flour into crisco and salt, add egg, water, and vinegar.
• Mix well and roll out on floured surface.
• Add the filling of your choice and fry in hot oil.
• Drain on papertowels.