101 olive oil kneading Recipes

warm water (100 to 110 degree ), dry yeast, honey, drizzle olive oil, all-purpose flour, plus extra, all-purpose flour , for kneading, kosher salt, garlic cloves, sliced, fresh thyme, crushed red pepper flakes, italian fontina cheese, grated, fresh mozzarella cheese, grated, creamy goat cheese , such as montrachet crumbled, olive oil, fresh lemon juice, fresh ground black pepper, baby arugula, lemon, sliced

warm (100 to 110 degrees f ) water, dry yeast, honey, good olive oil, all-purpose flour, plus extra for kneading, kosher salt, red onion, thinly sliced, fresh mozzarella, grated, italian fontina, grated, mild goat cheese , such as montrachet, sliced, red or yellow bell pepper, cored, seeded , and julienned, prosciutto, thinly sliced and julienned, arugula, cleaned and dried, tomatoes, sliced 1/4-inch thick, pork or turkey sausages, cooked and sliced, basil leaves, cleaned and dried, garlic cloves, roasted, crushed red pepper flakes, good olive oil, cornmeal

unbleached all purpose flour or bread flour, white whole wheat flour or bread flour, vital wheat gluten flour or bread flour, coarse kosher salt, sugar, warm water (105of to 115of), active dry yeast, extra-virgin olive oil, divided, unbleached all purpose flour (for kneading and shaping), extra-virgin olive oil plus additional for brushing, fresh shiitake mushrooms, stemmed, thinly sliced, fresh chanterelle mushrooms, thinly sliced, coarsely grated whole-milk mozzarella cheese, freshly grated parmesan cheese, chilled soft fresh goat cheese, coarsely crumbled, sliced fresh chives

active dry yeast, sugar, whole wheat flour, unbleached all-purpose flour plus more for kneading, fine sea salt, olive oil, olive oil, divided, plus more for drizzling (optional), cremini mushrooms, cleaned well and patted dry, thinly sliced, baby spinach, coarse sea salt, plus more for sprinkling on top (optional), whole tomatoes , juices drained, fresh, salted mozzarella, thinly sliced, garlic cloves, thinly sliced, crushed red pepper (optional)

fresh basil (about 2 cups packed), cashews, garlic cloves, grated asiago, fresh lemon juice , to taste, salt, olive oil, vegetable oil, country sausage, shredded mozzarella, grated asiago, vegetable oil, red pepper, diced, green pepper, diced, onion, diced, granulated garlic, roma tomatoes, diced, button mushrooms, sliced, shredded mozzarella, grated asiago, all-purpose flour, plus more for surface and kneading, baking powder, salt, cold butter, cubed, milk, butter, softened

white bread flour, plus more, white bread flour , for kneading, semolina flour (or more bread flour), whole wheat flour, yellow cornmeal , plus, yellow cornmeal, salt, quick-rising yeast (1 package), water, very warm, olive oil, vegetable oil cooking spray

sugar, active dry yeast (from a 1/4-oz package), all-purpose flour, sugar, table salt, anise seeds, lightly crushed, water, orange-flower water (preferably french ), grated fresh orange zest, mild extra-virgin olive oil (preferably french) plus 1 tbsp for brushing, unbleached all-purpose flour plus additional for kneading, flaky or coarse sea salt

warm water, active dry yeast, sugar, all-purpose flour , plus additional for kneading, kosher salt, extra-virgin olive oil, divided, tuscan herb seasoning mix or 2 tbsp italian herb seasoning

flour (plus more for kneading), salt, low-fat cheddar cheese (shredded ), dill, garlic powder, chipotle pepper, instant yeast, sugar, warm water, olive oil, onion (minced )

homemade pizza dough , or purchased pizza dough, butter, melted, chocolate-hazelnut spread (recommended : nutella), semisweet chocolate chips, milk chocolate chips, white chocolate chips, chopped hazelnuts, toasted, pizza dough ingredients follow...(if you choose to use home-made), warm water (105 to 110 degrees f), active dry yeast, all-purpose flour, plus more for kneading, salt, olive oil, plus more for bowl

onion, chopped (1 cup), salt, divided, olive oil, whole milk, active dry yeast (from a 1/4-oz package), mild honey or sugar, all-purpose flour plus more for kneading and dusting, rye flour, black pepper, walnuts, toasted, cooled, and coarsely chopped, egg beaten with 1 tbsp water for egg wash, nigella or poppy seeds

warm water (100 to 110 degrees ), dry yeast, honey, good olive oil, all-purpose flour, plus extra for kneading, kosher salt, garlic cloves, sliced, fresh thyme, crushed red pepper flakes, freshly ground black pepper, grated italian fontina cheese (8 oz), grated fresh mozzarella (7 oz), creamy goat cheese such as montrachet, crumbled, good olive oil, freshly squeezed lemon juice, baby arugula

warm (100 to 110) water, dry yeast, honey, good olive oil, all-purpose flour, plus extra for kneading, kosher salt, garlic, sliced, fresh thyme, crushed red pepper flakes, grated italian fontina cheese (8 oz), grated fresh mozzarella cheese (7 oz), creamy goat cheese , such as montrachet, crumbled, good olive oil, freshly squeezed lemon juice, freshly ground black pepper, baby arugula, lemon, sliced

active dry yeast, lukewarm water, sugar, nonfat cottage cheese or 1 1/2 cups low-fat cottage cheese, at room temperature, pressed through a sieve or pureed in a food processor fitted with the steel bla, egg, at room temperature, grated onion, extra virgin olive oil, extra virgin olive oil, baking soda, chopped dill, whole wheat flour, salt, unbleached all-purpose flour , plus additional for kneading

warm water (about 110 degrees f), extra-virgin olive oil , plus additional as needed, sugar (1/4 oz), active dry yeast (1/4 oz package), all-purpose flour , plus additional for kneading (11 3/8 oz), white or yellow cornmeal , plus additional for forming (2 3/8 oz), kosher salt (1/8 oz), ripe yellow or red tomatoes (about 2 lb), garlic, extra-virgin olive oil, plus more for brushing, kosher salt, freshly ground black pepper, fresh ricotta cheese, at room temperature, fresh basil , oregano or parsley or a mix, leaves stripped and torn

active dry yeast (2 1/4 tsp), warm water (105 to 115 degrees f), unbleached all-purpose flour plus additional for kneading and dredging, salt and pepper, olive oil, plus 1 tsp for greasing the bowl, robiolo cheese, at room temperature, buffalo mozzarella, thinly sliced, white truffle oil

active dry yeast (2 1/4 tsp), warm water (105 to 115 degrees f), unbleached all-purpose flour plus additional for kneading and dredging, salt and pepper, olive oil, plus 1 tsp for greasing the bowl, robiolo cheese, at room temperature, buffalo mozzarella, thinly sliced, white truffle oil

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.