565 dough freshly flour Recipes

red bell peppers, stemmed, canola oil, salt and freshly cracked black pepper, garlic, fresh basil leaves, pine nuts, extra-virgin olive oil, grated parmesan, pizza dough , recipe follows, canola oil , as needed, salt and freshly cracked black pepper, red pepper-basil pesto , see recipe above, fresh mozzarella, sliced, parmigiano-reggiano, shaved, red onion, halved and thinly sliced, baby arugula leaves, bread flour, plus more for rolling (chef s note: using bread flour will give you a much crisper crust. if you can tsp find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.), sugar, instant dry yeast, kosher salt, water , 110 degrees f, olive oil , plus 2 tsp

whole wheat pizza dough , recipe follows, chili oil, oven dried tomatoes , recipe follows, shredded or grated mozzarella cheese, grated fontina cheese, chopped fresh thyme leaves, chopped fresh oregano leaves, sauteed spicy chicken , recipe follows, freshly grated parmesan, romaine lettuce , chiffonade, caesar vinaigrette , recipe follows, kosher salt, freshly ground black pepper, freshly shaved parmesan, yeast, warm water , plus1 cup cool water, honey, whole wheat flour, olive oil, salt, roma tomatoes (2 lb), extra-virgin olive oil , plus additional as needed, minced fresh thyme leaves, garlic cloves, crushed, kosher salt, freshly ground black pepper, sugar, skinned and bones uncooked chicken, cut into cubes to make 4 cups, extra-virgin olive oil , plus 1 tbsp, fresh lime juice, jalapeno peppers, seeded and minced, garlic clove, minced, chopped fresh cilantro, egg, fresh lemon juice, minced garlic, worcestershire sauce, red pepper flakes, dijon mustard, anchovy fillets, mashed, scant 1 cup peanut oil, extra-virgin olive oil, freshly grated parmesan, kosher salt, freshly ground black pepper

starter 1 cup (8.375 oz) warm water (95-105o f), fresh yeast, all-purpose flour, dough 2/3 cup (4.75 oz) warm water (95-105o f), honey, fresh yeast, vegetable shortening, all-purpose flour, salt, kalamata olives, pitted

tomato puree, italian melting cheese , such as fontina, coarsely grated, prosciutto di parma, red onion, peeled and thinly sliced, capers, roasted red peppers, drained and thinly sliced, freshly grated pecorino romano, bel paese, sliced, jarred italian eggplant, jumbo shrimp, halved , de-veined, and grilled, basil, leaves only , roughly torn, salt and freshly ground pepper, olive oil, plus more for greasing the pans, grilled pizza dough , recipe follows, lukewarm water, active dry yeast, molasses, kosher salt, olive oil, plus more for coating, bread flour, unbleached all purpose flour, whole wheat flour

pie dough, scant 1/3 cup water, scant 1/3 cup granulated sugar, salt, unsalted butter, egg yolk, pastry flour, frangipane, almond flour, granulated sugar, unsalted butter, eggs, whole, bread flour, dark rum, fresh plums, fresh

recipe pizza dough , recipe follows, all-purpose flour , for bench and pizza peel, extra-virgin olive oil, garlic , finely shaved lengthwise, fresh rosemary leaves, flaked sea salt, freshly cracked black pepper, mayonnaise, sour cream, lemon juice, sriracha (asian hot sauce), toasted sesame oil, kosher salt and freshly cracked black pepper, maguro (sushi-grade tuna), 1/4- to 1/2-inch dice, flaked sea salt, good-quality aged balsamic vinegar, micro greens or radish sprouts, for garnish, sugar, warm water (113 degrees f), active dry yeast (2 packets), olive oil, plus more to grease bowl, fine sea salt, all-purpose flour, plus more for dusting

warm water, honey, dry yeast, whole wheat flour, all-purpose flour, plus more for kneading and forming dough, dried oregano, crushed red pepper flakes, salt, vegetable spray , for bowl, cornmeal, for pan, olive oil, white wine, red onion, chopped, fresh spinach leaves, washed well, chopped fresh tarragon leaves, salt and freshly ground black pepper, fresh tomatoes, sliced, chopped mushrooms, yellow bell pepper, chopped, grated part-skim mozzarella, crushed red pepper flakes, garlic salt

all-purpose flour, dried turmeric or annatto, salt, vegetable shortening, unsalted butter, cold, cold water, vegetable oil or butter, onion, finely chopped (1 1/2 cups chopped ), garlic, minced, chopped fresh ginger, ground beef, ground turmeric or annatto, ground cumin, ground allspice, ground cardamom, scotch bonnet pepper, seeded and finely chopped , optional, fresh thyme, finely chopped, scallions, finely chopped, chopped parsley, ripe tomatoes, peeled and finely chopped, salt, freshly ground black pepper, water or beef stock, jamaican rum, flour for rolling out the dough, egg yolks, beaten with 1 tsp of rum

semolina flour , for dusting, pizza dough , stretched into a 12-inch circle, recipe follows, canola oil, spanish onion, finely diced, garlic , smashed to a paste, serrano chile, finely diced, red pepper flakes , to taste, tomatoes, kosher salt and freshly ground black pepper, clover honey , if needed, chopped fresh flat-leaf parsley, fresh mozzarella cheese, thinly sliced, whole milk low-moisture mozzarella cheese, grated, broccoli rabe, chopped, blanched and dried, white anchovies, fried egg , for serving, parmigiano-reggiano, grated, for garnish, fresh parsley, chopped, for garnish, fresh thyme , picked, for garnish, warm water (100 degrees f to 110 degrees f), sugar, dry yeast, all-purpose flour, plus more for work surface, salt, extra-virgin olive oil, plus more for coating bowl

all-purpose flour, plus more for dusting, sugar, baking powder, salt, eggs, at room temperature, vanilla extract, unsalted butter, melted , then brought back to room temperature, recipe pie dough, extra-virgin olive oil, for coating the pan and brushing the pie, flour for coating the pan, artichokes, cleaned, or 2 cups frozen and thawed artichoke hearts, extra-virgin olive oil, onion, freshly chopped, salt and freshly ground black pepper, freshly chopped italian parsley leaves, bechamel sauce , recipe follows

water, warm to the touch (110 to 115 degrees), granulated sugar, active dry yeast, extra-virgin olive oil, all-purpose flour, whole wheat flour, plus extra for kneading and rolling dough, salt, fresh ground black pepper, eggplant, sliced very thin (about 1/8 inch thick ), olive oil in a spray bottle, salt, fresh ground black pepper, extra-virgin olive oil (in spray bottle), garlic, minced and lightly sauteed (or roasted garlic paste), grated parmesan cheese, divided, fresh basil leaf , torn and divided, tomatoes, sliced very thin and divided, crumbled blue cheese, divided, fresh ground black pepper

recipe pasta dough for ravioli, recipe follows, raw shrimp, cleaned and shelled, fresh basil leaves , plus more for garnish, fresh chervil , plus more for garnish, fresh chives , plus more for garnish, egg white , plus 1 egg for wash, extra-virgin olive oil, kosher salt and freshly ground black pepper, grape tomatoes, shallots, finely chopped, fresh chervil , plus more for garnish, flour , for dusting, all-purpose flour, plus more for dusting, salt, eggs, extra-virgin olive oil

all-purpose flour , for dusting, recipe basic pizza dough , recipe follows, extra-virgin olive oil, italian sweet sausage, crumbled, button mushrooms, quartered, chopped onions, sliced garlic, peeled, seeded and chopped tomatoes, chopped fresh basil leaves, chopped fresh oregano leaves, chopped fresh marjoram leaves, salt, crushed red pepper flakes, mozzarella, grated, parmesan, active dry yeast, warm water (110 degrees f), sugar, salt, extra virgin olive oil, plus more for coating bowl, all-purpose flour plus more , if necessary, cornmeal , as necessary for dusting pizza peel

basic pasta dough, recipe follows, rolled out to the thinnest setting on a pasta rolling machine and cut into 1/4-inch thick strips, butter, prosciutto , cut into julienne strips, fresh sweet peas, shelled, salt and pepper, besciamella , recipe follows, freshly grated parmigiano-reggiano, all-purpose flour, extra-large eggs, extra-virgin olive oil, butter, flour, milk, salt, freshly grated nutmeg

warm water (95-105o f), fresh yeast, all-purpose flour, dough, warm water (95-105o f), honey, fresh yeast, vegetable shortening, all-purpose flour, salt, cubes romano cheese, cubes parmesan cheese, cubes asiago cheese

pizza dough (enough to make two 9-inch pizzas, neapolitan pizza dough), unbleached all-purpose flour, for dusting the peel (or cornmeal or semolina flour), crushed tomato sauce ( ), garlic cloves, thinly sliced, freshly grated parmigiano-reggiano cheese (romano, asiago, or other dry aged cheese), extra virgin olive oil, dried oregano (or 2 tsp chopped fresh oregano)

active dry or fresh yeast, honey, warm water , 105 to 115 degrees f, all-purpose flour, kosher salt, extra-virgin olive oil, plus additional for brushing, recipe) pizza dough, pesto , recipe follows, oven-dried tomatoes , recipe follows, cut into thin slices, shredded or grated mozzarella , about 3 oz, grated fontina, roma tomatoes, ends trimmed and cut into 12 slices, goat cheese, crumbled, chopped fresh oregano leaves, chopped fresh thyme leaves, freshly grated parmesan, fresh basil leaves , cut into chiffonade, roma tomatoes , about 12 medium-sized tomatoes, extra-virgin olive oil , plus additional as needed, minced fresh thyme leaves, garlic cloves, crushed, kosher salt, freshly ground black pepper, sugar, fresh basil leaves, washed, dried, and coarsely chopped, garlic cloves, coarsely chopped, pine nuts, lightly toasted, salt, extra-virgin olive oil

very warm water, oil, honey, freshly ground whole wheat flour, saf instant yeast, dough enhancer, vital wheat gluten, salt, freshly ground whole wheat flour