Banana Bread

Banana Bread
1 3/4 cups (8 3/4 ounces) soft whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
5-6 large very ripe bananas that have been frozen and thawed out
1 banana, not too ripe (for the top)
6 tablespoons olive oil
2 large eggs
3/4 cup packed light brown sugar, plus a little for the top

Adjust oven rack to middle position and heat oven to 350 F.

Peel the skin off the bananas and place it in the fine mesh strainer over a bowl. You a spoon to push as much liquid as possible out of the bananas. Take out 1 cup of banana mush.

Transfer banana juice to medium saucepan and cook over medium-high heat until reduced to 2 tablespoons.

Add the banana syrup to the mush. Add the oil, eggs, brown sugar, and vanilla.

Add the dry ingredients on top and mix until just combined. Scrape batter into prepared pan. Slice remaining banana diagonally into thin slices. Shingle banana slices on top of both side of loaf. Sprinkle sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Store at room temperature for a couple of days or freezer for up to a month.

If bananas are not frozen, peel them and put in a microwave safe bowl. Cover with plastic wrap, make a couple of holes and microwave for 4 minutes. Drain and proceed with the rest of the recipe.

Chocolate Mousse

Here are two version of chocolate mousse. I think that the one made with only egg whites is a little bit better, but they are both airy and delicious. If doing the pasteurized egg whites method, then you have to buy egg whites that whip up. Not all the pasteurized eggs whip up. I find that the brand (Eggology) whips up. If using these, be sure to give them a really good shake.

Chocolate Mousse

If using pasteurized egg whites, then this is the ingredient list
4 ounces dark chocolate (115 grams), chopped fine
¼ cup heavy cream, any fat
¼ teaspoon espresso powder, optional

2 tablespoons cocoa powder

4 egg whites (1/2 cup), pasteurized

1 teaspoon sugar

Combine chocolate, heavy cream, espresso powder, and cocoa powder in a large glass bowl (heat proof). Set over a pan of simmering water (double boiler) and stir until the chocolate melts.

Whip up the egg whites with 1 teaspoon of sugar until the whites look like shaving cream in another large (CLEAN and DRY) bowl.

Mix ¼ of the egg whites into the chocolate and then fold in the rest until the mixture is uniform color.

Divide among dishes (or leave it in the bowl and then just scoop it out) and chill until firm. Bring to room temperature and serve with a dollop of whipped cream. Store in the fridge for up to 2 days. Serve with a dollop of whipped cream. Store in the fridge for up to 2 days.

If using raw egg whites, then this is the ingredient list

4 ounces dark chocolate (115 grams), chopped fine

1/4 cup heavy cream
1/4 teaspoon espresso powder, optional
2 large eggs
1 tablespoon plus 2 teaspoons water, divided
2 tablespoon sugar
1/2 teaspoon vanilla extract

Melt chocolate, heavy cream and 2 teaspoons water over double boiler. Remove and set aside.

Combine the eggs with 1 tablespoon of water and 2 tablespoons sugar in a METAL bowl (glass will take too long to heat the eggs). Stir well to combine. Bring 1 inch of water in a skillet to a boil and reduce the heat to low. Set the bowl in the skillet and whisk the mixture quickly until it reaches 165 F ('bugs' are killed at 160 F but I bring it up a little higher just to make sure). Remove and whip until the consistency of soft whipped cream with a hand held mixer.

Mix ¼ of the egg mixture into the chocolate and then fold in the rest until the mixture is uniform color.

Divide among dishes (or leave it in the bowl and then just scoop it out) and chill until firm. Bring to room temperature and serve with a dollop of whipped cream. Store in the fridge for up to 2 days.

Whipped Cream
Whip heavy cream (without sugar) in a  bowl until soft peaks or consistency of shaving cream. I do not add sugar because the mousse is sweet.

Twinkies

Twinkies at the store are full of chemicals and are a scary to eat. I wanted to make something that I can give to my kids when they ask for store bought Twinkies at the store.

Twinkies
1 cup all purpose flour
3/4 sugar, divided
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon sea salt
5 eggs, separated
1/4 teaspoon cream of tartar
1/3 cup orange juice
1/4 cup olive oil
1 teaspoon vanilla extract

Prepare 12 cup muffin pan by coating with shortening, set aside. Be sure to coat inside the cups and the top of the pan as well.

Separate the eggs. You want the egg whites to be in a very clean bowl with no sign of yolk or fat in it. You will have 2 egg yolks left over.

Combine flour, ½ cup sugar, cornstarch, baking powder and salt in a large bowl. In another bowl, combine 3 egg yolks, juice, oil and vanilla. Sift the dry ingredients over the wet and combine well.

Beat 5 egg whites and cream of tartar until soft peaks form. Gradually add ¼ cup of sugar and continue to beat until stiff peaks.

Mix 1/3 of the meringue into the batter and then fold in the rest until no streaks form. Divide the batter between muffin cups (they should be full almost to the brim - may have a little batter left over) and bake at 325 F and bake for 25 minutes.

Filling
3 tablespoon all purpose flour
3/4 cup almond milk
3/4 teaspoon vanilla extract
6 tablespoons butter
6 tablespoons shortening
6 tablespoons sugar

Combine flour, sugar and milk in a saucepan. Cook over medium heat until thick paste forms. Be sure to stir constantly. Remove into a container and add vanilla. Cover and let cool completely.

Beat butter and shortening until fluffy. Add the flour mixture and beat for 5 minutes. Fill a pastry bag with frosting (use star tip). Jam the tip into the cake center and squeeze until the sides just start to bulge. 

Store in a covered container at in the fridge for up to 3 days or freeze for up to a month.

Makes 12 cakes

Truffles

I made these truffles for my birthday. I adapted the recipe from America's Test Kitchen. They don't look like the traditional truffles that are rolled in cocoa powder. I wanted to make something 'fancier', but you can skip the tempered chocolate coating and just roll them in cocoa powder.

Ganache
4.5 ounces dark chocolate, chopped coarse
1/4 cup heavy cream
1 tablespoon unsalted butter
1/2 tablespoon honey
1 tablespoons Cognac , dark rum, Grand Marnier, Framboise, Kirsch, Frangelico, Amaretto, Kahlua, or port

Chocolate Coating
5 ounces dark chocolate

To make the ganache, melt the chocolate in a double boiler. While the chocolate is melting, microwave heavy cream, butter and honey until the butter melts. Let the cream mixture cool for a couple of minutes and then add it to the melted chocolate. Add the liquor and stir until smooth. Refrigerate the mixture for 30 minutes.

Using a hand held mixer, whip the mixture until it becomes slightly lighter in color (about 30 seconds). Refrigerate the mixture for 20 minutes.

Line a plate with plastic wrap and scoop out the ganache with a spoon (I like to use 2 teaspoon spring loaded cookie/ice cream spoon). Refrigerate for 15 minutes and roll the balls between palms to make them a little smoother. Refrigerate until hard.

Temper the chocolate. Here is how...

Grate 1 ounce of chocolate on small side of a grater and set aside.

Coarsely chop 4 ounces of chocolate and place into a steel proof bowl. Place over barely simmering water and stir until about 1/3 of chocolate melts.

Remove, stir and check the temperature. Place over the water for a couple of seconds and check the temperature again. Continue to do this until the chocolate reaches 110-115 F.

Move to another bowl and stir until the chocolate drops to 95-100 F. Add a tablespoon of the finely chopped chocolate and stir. When that chocolate gets melted, add another tablespoon and stir. Continue until the temperature drops to 89 F. You may not use all of the chocolate.
 
To make the truffles, remove the chilled truffles from the fridge. Drop a truffle into the chocolate, roll it around and take it out with a fork. Tap the fork a couple of times on the edge of the bowl and drop the truffle on parchment or wax paper. Repeat with the rest. Refrigerate until set up and then move to a sealed container. Store in the fridge for up to a week. Let the truffle 'warm up' for 20 minutes or so at room temperature before eating one out of the fridge.

Baked Brie with Garlic, Almonds and Butter

One of my school buddies was talking about this recipe. I had to try it and it turned out delicious. I like to use a lot of garlic, 3 heads!

Baked Brie with Garlic, Almonds and Butter

8 ounces brie

2-3 heads of garlic, peeled and sliced thin

2 tablespoons unsalted butter

French bread

olive oil for drizzling

1/2 cup sliced almonds, toasted

Slice the bread and brush the top with olive oil and arrange on a baking sheet. Toast the bread at 350 F until crusty on the outside, but soft on the inside.

While the bread is toasting, place the brie in a small baking dish. Scatter the butter and garlic around the brie. Place the brie in the center of the oven and bake until the brie melts.

Remove from the oven and sprinkle with almonds. Arrange the bread around and use it to scoop out the yummy goo while it is warm. Store leftovers in the fridge and microwave for a couple of seconds to melt everything again.

Daisy Carrot Cupcakes

Happy Mother's Day! I made these for the mothers in my life. I used natural yellow food coloring and synthetic green color. I hate using synthetic food colors, but I just a little drop for some color is probably just fine.

Daisy Carrot Cupcakes
2 large eggs
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
8 tablespoons unsalted butter, melted and cooled
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1 1/4 cups all purpose flour
1/2 pound carrots, peeled and grated on small holes of box grater

Mix butter, both sugars and eggs in a large bowl. Add the rest of the ingredients and mix until combined.

Divide the batter between cupcake tin lined with cupcake liners and bake for 20-25 minutes at 350 (middle of the oven). Remove and let cool for 5 minutes in the pan. Take out the pan and let cupcakes cool completely.

Fluffy Cream Cheese Frosting

1 cup confectioners’ sugar

8 tablespoons unsalted butter , softened but still cool

8 ounces cream cheese, softened

1 teaspoon vanilla extract

Beat sugar and butter for 2 minutes with a hand held mixer. Add chunks of cream cheese and beat until smooth. Frosting can be refrigerated until the next day (just let it come to room temperature before using).

To decorate, I tinted a about 1/3 of frosting yellow and a little bit of the frosting green (be sure to leave plenty of frosting white)

Base: spread yellow tinted frosting on top with a butter knife. Refrigerate for 20 minutes.

Basket weave: use a basket weave tip to pipe 6 lines on top. Refrigerate for 20 minutes. Daisies: used the the tip that looks like an oval with one side thinner than the other. Pipe a yellow dot in the middle of each flower.
Leaves: use a leaf tip to pipe leaves around the cupcake

Note: refrigirate the frosting if it gets too warm to hold its shape on the cupcake

Chocolate-Peanut Butter Funsicle

With the summer coming, I wanted to make something that would cool me off fast. These delicious pops are easy to make. I used pop forms, but you can also make these in Dixie cups.

You can put some toasted chopped peanuts on the bottom of the mold before filling with pudding for some crunch.

Chocolate-Peanut Butter Funsicle

Chocolate Pudding
4 tablespoons sugar
6 tablespoons cocoa powder, Dutch processed or natural
1/4 teaspoon sea salt
6 tablespoons water
2 cups whole milk
2 ounces chocolate, chopped
3 tablespoons cornstarch
1 tablespoon vanilla extract

Combine sugar, cocoa, salt and water in a saucepan and bring to boil over medium heat. Lower the heat and stir in almost all the milk. Combine the rest of the milk and cornstarch and pour into the saucepan. Boil for 30 seconds. Add the chocolate and vanilla off heat. Stir until smooth. Pour into a bowl and press a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Chill for at least two hours.


Peanut Butter Pudding
1/3 cup sugar
1/4 teaspoon sea salt
1/4 cup heavy cream
1 3/4 cups whole milk
2 tablespoons cornstarch
1/2 cup creamy peanut butter, natural
1 tablespoon vanilla extract

Combine sugar, salt, heavy cream and almost all the milk in a saucepan. Combine the rest of the milk and cornstarch and pour into the saucepan. Bring to a boil and simmer for 30 seconds. Add the peanut butter and stir until combined. Off the heat add the vanilla. Pour into a second bowl and press a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Chill for at least two hours.

To assemble, place cooled pudding in two separate Ziploc bags and cut a small corner. Pipe alternating layers of chocolate and peanut butter pudding into the molds. Fill the molds to the top. Place in the freezer until frozen.

If using Dixie cups, place a popsicle stick in the middle when the pudding gets semi-firm. Continue to freeze until hard. Remove and store in a bag.

Fake Nilla Wafers

These taste kind of like Nilla Wafers. They are very easy to make and last for a long time.

Fake Nilla Wafers
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup non-hydrogenated shortening
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

Beat both sugars, shortening and egg until combined. Add the rest of the ingredients and mix until well combined. Use a 2 teaspoon scoop or 1 teaspoon scoop to divide the dough. Put on a baking sheet lined with parchment paper. Bake at 325 F for 20 minutes (less for 1 teaspoon size cookies) or until golden around the edges.

Cool to room temperature and store in airtight container.

Chocolate Cupcakes

I adapted this recipe from America's Test Kitchen Ultimate Chocolate Cupcakes with Ganache Filling.

I made these for my sister's 23rd birthday. I frosted them the day before and put them, covered, in the refrigerator. They will stay good for the next couple of days. Just be sure to give them about 30 minutes at room temperature to warm up.

Ganache Filling
2 ounces bittersweet chocolate , chopped fine
1/4 cup heavy cream

Chocolate Cupcakes
3 ounces bittersweet chocolate , chopped fine
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 ounces) bread flour
3/4 cup sugar
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 tablespoons olive oil
2 large eggs
2 teaspoons white vinegar 

FOR GANACHE FILLING:

Heat the heavy cream in the microwave until hot. Add the chocolate and stir until smooth and shiny. Refrigerate for 30 minutes (no longer than that).

FOR CUPCAKES:

Line standard-size muffin pan (cups have ½-cup capacity) with liners.

Place chocolate and cocoa in a large bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.

Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. To the chocolate-cocoa mixture, add oil, eggs and vinegar. Add flour mixture and whisk until smooth.

Transfer the batter to a 4 cup measuring cup (or larger) and fill the muffin liners about 3/4 way full. Divide the ganache between the cupcakes (place a blob right in the middle).

Bake at 350 F (middle of the oven) until cupcakes are set and just firm to touch, about 20 minutes. When cupcakes are cool enough to remove, lift each cupcake and set on wire rack. Cool to room temperature before frosting.

TO FROST:

Place a blob of frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving mound in center.

Chocolate Frosting
1/3 cup sugar
2 large egg whites
Pinch sea salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled

For malted chocolate frosting: use 1/4 cup sugar and add 1/4 cup malted milk powder along with the melted chocolate in step 5.

1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water.

2. Whisking constantly until the mixture is 160 F on instant-read thermometer, 2 to 3 minutes.

3. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.

4. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.)

5. Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Scrape the sides of the bowl and beaters. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined.

Happy Birthday Cookies (aka Frosted Animal Cookies)

My girl calls these Happy Birthday cookies because of the sprinkles. They are easy to make and dress up boring animal crackers.

Be sure to look at the white chocolate label! Some manufacturers add hydrogenated fat to white chocolate. Yucky is all I have to say about that.

Happy Birthday Cookies
10 ounces white chocolate chips
2 tablespoons non-hydrogenated shortening
Natural food coloring, optional
sprinkles
Store bought animal crackers

Melt chocolate and shortening in the microwave. Stir every 10-15 seconds. Do not overheat the chocolate. Let the residual heat do the last bit of melting.

Add desired food coloring, if you want. Take a cookie and submerge it in the chocolate. Scoop it out with a fork and tap it hard to get excess off. Place on a wire rack and sprinkle. Repeat with the rest of the cookies. If the chocolate gets a little too thick, microwave it for a couple of seconds.

Let the coat set and then refrigerate the cookies (the coat holds well at room temperature).

Triple Berry Smoothie

I love Jamba Juice smoothies, but I don't like paying $5 for one. I looked up recipes online for my favorite smoothie. I made few changes and this smoothie is as good if not better than the real thing. Wait, this one is the real thing.

My girl loves it and I don't mind because it is so good for you.

Triple Berry Smoothie
1/2 cup water
1 cup frozen strawberries
1 cup frozen blueberries
1/2 banana
1/4 cup raspberry sorbet
1/4 cup ice cream (vanilla, strawberry, or some type of berry ice cream)
1 cup ice (optional, but ice makes smoothie a little thicker)

Combine all ingredients in a blender and process until smooth. If it is too thick, add a little water. Pour into a glass, stick a straw in and drink up right away.

Whole Wheat Pancakes

I adore pancakes, but the pancakes that I tried before were either too gummy, thick, chewy or just plain fussy. These pancakes are easy because you mix them until the batter is smooth. No need to worry about overmixing the batter and leaving just the right amount of chunkiness. The pancakes turn out soft and crispy around the edges.

You will need a stick of cold unsalted butter to brush the skillet. I normally like to replace butter with olive oil, but I think the butter adds that nice crispy edge. You also just got to use a cast iron skillet. It keeps it heat and really crisps up the pancakes. Be sure to start to preheat as before you start making the batter.

I grind my own soft wheat, but I would think that any soft whole wheat flour would give the same results.

My girl loves these and runs over when I tell her that pancakes are ready. She then sits down and says 'helpy', which means 'help me eat the pancakes mom'.

Whole Wheat Pancakes

1 1/4 cups soft whole wheat flour

1 cup plain yogurt, any fat

1/2 cup water

1 large egg

1/4 cup olive oil

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon vanilla extract

Set a cast iron skillet on the stove and start it preheating over low heat.

In a bowl, mix all the ingredients until smooth. When the skillet is ready, take a stick of butter and rub it over the bottom of the skillet (just enough to lightly coat it in fat). Place 2 to 3 mounds (1/4 cup big) of batter and cover with a lid. When one side is ready (sides will be a little set), flip it over and cook on the other side.

Stick a dollop of butter and pour honey over the stack. Enjoy these right away.

makes enough for 2-3 people

Olive Oil Blueberry Muffins

The muffins are very easy to make and are good for you because of the blueberries, whole grains and olive oil. I used as little sugar as possible in these and that makes the olive oil noticeable, so make sure that you like that before making them.

Olive Oil Blueberry Muffins

1/2 cup old fashioned oats
1/2 cup orange or grapefruit juice
1/2 cup olive oil
1 large egg
5 tablespoons sugar
1 1/2 cups soft whole wheat flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cup fresh blueberries, fresh or frozen (see note)

Note: if using frozen berries, put them in a colander and rinse until the water runs clear. Once the water is clear, shake to drain and add them to the batter.

Crumb Topping
1 tablespoon sugar
1/4 cup soft whole wheat flour
2 tablespoons unsalted or salted butter, cold and cubed
1/4 teaspoon ground cinnamon

To make the muffins, combine juice and oats in a bowl. Add olive oil, egg and sugar. Stir to combine. Add the flours, leavening and salt. Fold the dry ingredients in and then gently fold in the blueberries. Divide between 12 muffin cups. and sprinkle the topping over the tops of muffins.

To make the crumb topping, combine all the ingredients in a bowl and using your fingertips rub the butter and dry stuff together. You want the butter to stay the size of peas or so. Sprinkle the topping over the tops of the muffins.

Bake 20-25 minutes at 350 F. Cool completely and store in an airtight container.
 
makes 12 muffins

Hazelnut Sandwiches

This is a Linzer cookie sandwiched between hazelnut spread. The recipe makes many sandwiches. I bake off half the dough and freeze the rest for later.

The nut can be changed to pecans, walnuts, almonds or even pistachios. The spread can be any jam that you like.

Hazelnut Sandwiches

8 ounces unsalted butter, room temperature

1/2 cup granulated sugar

1 cup confectioner's sugar
1 teaspoon baking powder
1/2 teaspoon sea salt

2 teaspoons vanilla extract

1 cup raw hazelnuts, ground fine

1 cup soft whole wheat flour

1 1/4 cup all purpose flour
1 large egg

Nutella spread

Beat together butter, sugars, baking powder, salt and vanilla in a stand mixer until light and fluffy (about 5 minutes). Scrape the bowl, add the egg and mix until well combined. Add the hazelnuts and both flours. Mix until combined.

Divide the dough in half and wrap in plastic wrap. Refrigerate until firm to touch. Roll pieces of dough between wax paper. It helps to flour both sides of the dough well. Roll to 1/8 inch and cut out shapes of choice. In half of the shapes cut out a hole.

Bake in the center of the oven at 375 F. Remove when the edges are golden. Cool and spread Nutella on one side of the cookie. The side with the hole can be dusted with confectioner sugar before sticking the two cookies together.

Store sandwiches at room temperature in an airtight container between sheets of wax paper or freeze the unfilled cookies and make a sandwich any time you like.

Chewy Chocolate Malt Sandwiches

These sandwiches are really easy to make and have a unique flavor due to the addition of malted milk powder. The cookies have a very chewy and dense texture without being overly sweet.

Chewy Chocolate Malt Sandwiches

Cookies
1 cup plus 1 tablespoon all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 tablespoons plain malted milk powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 ounces (8 tablespoons) unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 tablespoons mascarpone cheese
1 1/2 tablespoons water

Filling
5 ounces dark chocolate, coarsely chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup plain malted milk powder
1 1/2 ounces mascarpone cheese, room temperature
3 tablespoons milk, any fat
1 teaspoon pure vanilla extract

To make the cookies, beat butter and sugar for 3 minutes. Add the egg, mascarpone cheese and water. Mix to combine and add the dry ingredients and mix again until well combined.

Place 2 teaspoon size balls of dough about 2 inches apart on parchment paper-lined baking sheets. Bake at 350F (center of the oven) until puffy but soft to touch. Let cool on the baking sheet.

To make the filling, melt the chocolate and butter in a microwave. In another bowl, combine malted milk powder with mascarpone cheese and mix to combine with a hand held mixer. Add the rest of the ingredients and mix to combine with a hand held mixer. Add this to the chocolate mixture and mix with a hand held mixer until well combined. Refrigerate for 20-30 minutes and then beat with electric mixer until light in color and fluffy.

To make the sandwiches, plop some of the filling on the center and sandwich with another cookie. Repeat with the rest of the cookies. Place on a flat surface and let the cookies firm up. Store at room temperature for 1 day or freeze for up to 1 month. Bring to room temperature before eating.

Deep Dish Pizza

This is one of my favorite ways to make pizza. Instead of baking the pizza on a baking stone, it is baked in a cake pan. The really nice part is that the cake pan bottom is covered in olive oil. As the pizza bakes, the oil fries the bottom of the crust. The result is a crispy and very tasty crust.

If you are not going to be able to eat the two pizzas shortly after baking, you can freeze half the dough for later. Pizza sauce and cheese freeze very well too.

To make the pizza sauce, I just take a can of crushed tomatoes and cook them in a saucepan with a little olive oil, garlic and herbs of my choice (oregano, thyme, basil). Season with salt and pepper.

Deep Dish Pizza
2 tablespoons olive oil
3/4 cup + 2 tablespoons milk, any fat
2 teaspoons sugar
1 1/3 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1/2 teaspoon sea salt
1 1/3 cups pizza sauce, see notes above
3 cups mozzarella cheese

To make the dough, combine all the ingredients in a stand mixer and mix with a dough hook for 5 minutes. Oil the bowl and let the dough rise until doubled in size.

Place 3 tablespoons olive oil on the bottom of a 9 inch cake pan and swirl it around so all of it stays on the bottom and does not go up the sides. Repeat with another cake pan if making two pizzas.

Divide the dough in half and work it into a 9 ½ inch circle Place it into the pan, cover with plastic wrap and let it rise until puffy. Repeat with the other half or freeze it. Preheat the oven to 400 F with the bottom rack all the way on the bottom.

Ladle 2/3 cup of sauce on the center of the pizza and spread it to ½ inch from the border. Cover with 1 ½ cups cheese and slide the pizzas into the oven. Bake for about 20 minutes or until the cheese has browned a little.

Remove and let cool for a couple of minutes. This pizza is best eaten fresh when the crust is still crispy from being fried in olive oil.