Sourdough Tortillas

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Screen Shot 2020-07-10 at 2.28.34 PMMakes

30 Tortillas

Nutritional Value of Each Tortilla

  • 84 calories
  • 0 fat
  • 233mg sodium
  • 19g carbohydrates
    • 2g sugar
    • 1g fiber
  • 3g protein

Ingredients

Default Dough Ingredients

  • 525 grams water (80°F)
  • 20 grams kosher salt
  • 200 grams active sourdough starter
  • 700 grams all purpose flour

Equipment

  • large bowl
  • whisk
  • dutch oven
  • plastic wrap
  • spatula

Steps

Check your Starter

  1. Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Pour525 grams water (80°F) into a large bowl.
  2. Add 200 grams sourdough starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
    • Note: The starter should float even in the large quantity.
  3. Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.

Autolyse Phase (Self Digestion)

  1. Let it rest 1-4 hours. 
  2. Add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.

Get Those Air Bubbles

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • Why?
      • The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it.
      • The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.

Get More Air Bubbles

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour (or until it rises by 30%).
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl and you want to capture the moisture so plastic wrap will keep in the moisture.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Tortilla Making Time

  1. Cut the dough into 30 even balls.
  2. Roll the dough as thin and evenly as possible

Cook Tortillas

  1. Put large skillet on high heat
  2. Place thin dough on skillet and flip when air bubbles rise.
  3. Pull off skillet when air bubbles rise on backside

Saag Paneer

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Makes

6 serving

Nutrition of Each Serving

  • 447 calories
  • 30g fat
  • 61mg cholesterol
  • 353mg sodium
  • 1388mg potassium
  • 29g carbohydrate
    • 7g fiber
    • 3g sugar
  • 24g protein

Ingredients

  • 1 jalapeño
  • 5 garlic cloves
  • 1 teaspoon ginger root
  • 12oz paneer
  • 16oz frozen spinach
  • 1 cup red onion
  • 1 teaspoon canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • ¼ teaspoon garam masala
  • 1 tablespoon cumin seeds

Equipment

  • blender
  • spatula
  • frying pan

Steps

Preparation

  • Mince
    • 1 jalapeño
    • 5 garlic cloves
    • 1 teaspoon ginger
  • Chop
    • Dice 1 cup red onion, the smaller the better.
    • Cut 12oz paneer into small cubes.
  • Measure
    • ½ kosher salt
    • ¼ kosher salt
    • ½ turmeric
    • 1 teaspoon coriander seed powder
    • ½ teaspoon garam masala (personal preference)
    • 1 tablespoon cumin seeds
    • 2 tablespoons canola oil
    • 4 tablespoons warm water
  • Thaw
    • Place the 16oz frozen spinach into a bowl and microwave for 5 minutes. Then place the 16 oz of frozen spinach into the blender and blend until they are smooth consistency.
  • Nice to have
    • Plate with with a paper towel

Cook

  1. Place the pan on medium heat and add 2 tablespoons canola oil.
  2. Once the canola oil is boiling hot add the cut 12oz paneer.
  3. Once the panner is golden brown on all sides, remove the panner from the pan and place them on the plate with a paper towel. Place to the side you will not use the paneer again until the final step of the dish.
  4. With the remaining oil in the saucepan turn the heat to high and add 1 tablespoon of cumin seeds.
  5. Once the cumin seeds have begun to change color and become fragrant add 1 cup of diced red onion adjust the heat to medium and stir.
  6. Once onions have fully cooked (turned clear), add the following ingredients into the pan:
    • 1 minced jalapeño
    • 5 minced garlic cloves
    • 1 teaspoon ginger
    • 4 tablespoons warm water
  7. Still using medium heat stir for a few minutes then add the following ingredients:
    • ½ teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon coriander seed powder
  8. Stir for a few minutes then add:
    • blended 16 oz frozen spinach
    • ¼ kosher salt
    • 0 – ½ teaspoon garam masala (personal preference)
  9. For 5 minutes continue to stir on medium – high heat to let the garlic and spinach cook.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
  10. Once garlic and spinach appear to be cooked add the cooked paneer to the pan.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
    • I highly recommend you taste and adjust any spices before the next step.
  11. Cook for 5 minutes and the pan should reach a boil. Remove from heat once paneer has softened.

Chana Masala

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Makes

2 Servings

Nutrition of Each Serving

  • 453 calories
  • 21g fat
  • 0g cholesterol
  • 1184 mg sodium
  • 703mg potassium
  • 44g carbohydrates
    • 14 g fiber
    • 7g sugar
  • 12g protein

Ingredients

  • ¾ cup red onion
  • 1 cup roma tomatoes
  • ¼ teaspoon fresh ginger root
  • ¼ teaspoon fresh jalapeño
  • ½ teaspoon fresh cloves garlic
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala or ½ teaspoon chana masala
  • ½ teaspoon kosher salt
  • 3 tablespoon canola oil
  • 1 teaspoon coriander
  • 1 can garbanzo beans (15 oz)

Equipment

  • small sauce pan
  • spatula

Steps

Preparation

  • Dice
    • ¾ cup onion
    • 1 cup tomatoes
  • Mince
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
  • Measure
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 teaspoon coriander
  • Canned Ingredients
    • Open and rinse in cold water 1 can garbanzo beans (15 oz)

Cook

  1. Place small sauce pan on medium heat and add:
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Wait for mustard seeds to pop and lower heat and cover for 5 minutes.
  3. Once the mustard seeds are full dark, stir, bring the heat back to medium and add:
    • ¾ cup onion
    • ½ cup warm water (90°F)
  4. Once onions have fully cooked (turned clear) then add:
    • ¼ teaspoon turmeric
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 cup tomatoes
    • ½ cup warm water (90°F)
  5. Cover the small sauce pan and let simmer on low heat for 15 minutes.
  6. Stir the small sauce pan and add:
    • ½ cup warm water (90°F)
    • 1 teaspoon coriander
    • 1 can garbanzo beans (rinsed)
  7. Bring to a simmer and cover for 15 minutes.
    • Note: The goal is to burn off the excess liquid.

Poori

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Makes

16 individual poori’s

Nutrition of Each – Double calories due to deep fry)

  • 60 calories (120  calories – deep fried)
  • 2g fat
  • 0mg cholesterol
  • 28mg sodium
  • 112mg potassium
  • 8g carbohydrates
    • 1g fiber
    • 0g sugar
  • 2g protein

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • ¼ teaspoon jalapeño
  • 1 tablespoon canola oil
  • ¼ teaspoon kosher salt
  • ¼ cup water

Equipment

  • rolling pin
  • deep frying pan
  • slotted ladle spoon

Prepare Ingredients (5 minutes)

  1. Mince
    • 1 fresh chili and measure out 1 teaspoon
  2. Measure
    • 1 cup all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • 1 tablespoon canola oil
    • ¼ teaspoon kosher salt
    • ¼ cup water

Cookin Time (30 minutes)

  1. Mix the following ingredients into the all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • ¼ teaspoon kosher salt
  2. Add 1 tablespoon canola oil to the flour
  3. Slowly mix the water into the flour ounce by ounce. You want the dough to be firm.
  4. Pour canola oil into deep sauce pan and put the pan over medium heat
  5. Once dough is firm break into 16 even balls.
  6. Roll each of the 16 balls into a 3″circle that is roughly 2 millimeter thick
    • Note: if the poori is too thin it will not get an air pocket when you deep fry it.
  7. Bring the pan full of canola oil to high heat
  8. Repeat for each poori:
    1. Once the oil has reached 575°F place one of the flattened circles into the oil and flip  to cook the other side (Should be less than 1 minute)
      • Note: If the oil is not hot enough the poori could not get the air pocket.
    2. Remove the poori from pan and place on paper towel.

Bhajas

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Screen Shot 2020-07-10 at 2.20.46 PMMakes

30 individual bhajas

Nutrition of Each and multiplied Calories by 2 since it is deep fried

  • 18 calories (36 calories- deep fried)
  • 0g fat
  • 0mg cholesterol
  • 20mg sodium
  • 20mg potassium
  • 3g carbohydrate
    • 0g fiber
    • 0g sugar
  • 1g protein

Ingredients

  • 1 cup chana flour (besan flour, gram flour or chickpea flour)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander
  • ½ teaspoon fresh ginger root
  • ¼ teaspoon fresh jalapeño
  • ⅓ cup yellow onion
  • ⅓ cup potato
  • ⅓ cup banana

Equipment

  • small pan for deep frying
  • slotted spatula
  • medium size bowl

Steps

Preparation

  • Measure
    • 1 cup chana flour
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  • Mince
    •  ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
  • Slice
    • ⅓ cup yellow onion
    • ⅓ cup potato
    • ⅓ cup banana

Create the Batter

  1. Mix the following in a medium size bowl
    • 1 cup chana flour
    • ½ cup cold water
  2. Once you have pancake batter like consistency add
    • ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  3. Make sure to maintain the pancake batter consistency add cold water if needed.

Cookin Time

  1. Bring 2″ of canola oil to high heat in a small pan.
    • Test the  heat of the oil by dropping a small piece of batter into the oil it should quickly rise to the surface. If not increase the heat.
  2. Coat the prepared veggies in the batter and drop them into the canola oil flip each one over and remove once golden brown.
    • Repeat for all prepared items.

Cilantro Mint Chutney

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Screen Shot 2020-07-10 at 2.18.26 PMNutrition of Cilantro Mint Chutney

  • 10 calories
  • 0g fat
  • 0mg cholesterol
  • 588mg sodium
  • 12mg potassium
  • 2g carbohydrate
    • 0g fiber
    • 0g sugar
  • 0g protein

Ingredients

  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon garlic
  • ¼ teaspoon jalapeño
  • ½ bundle fresh mint
  • 1 bundle fresh cilantro
  • ½ lemon

Equipment

  • coffee grinder

Steps

Preparation

  • Measure
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  • Destem
    • ½ bundle mint
    • 1 bundle cilantro
  • Cut in half and juice ½ of lemon

Chutney Making Time

  1. Add the following into the coffee grinder
    • ½ lemon juiced
    • ½ cilantro
    • ¼ mint
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  2. Blend together and add the rest of cilantro and mint to your tastes.

Quinoa Wraps

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Screen Shot 2020-07-10 at 2.36.32 PMMakes

8 quinoa wraps

Nutrition of Each quinoa wrap

  • 363 calories
  • 8g fat
  • 5mg cholesterol
  • 351mg sodium
  • 1089mg potassium
  • 58g carbohydrates
    • 11g fiber
    • 4g sugar
  • 16g protein

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 jalapeno
  • 1 cup quinoa
  • 1 (15-ounce) can black beans
  • 2 cups cherry tomatoes
  • 1 shallot
  • 1 medium zucchini (~2 cups)
  • 1 medium red bell pepper (~2 cup)
  • 1 avocado
  • 1 lime
  • ¼ cup fresh cilantro leaves
  • 1¼ cups vegetable broth
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon fine Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 cup shredded cheddar cheese
  • 8 burrito size flour tortillas

Equipment

  • large skillet
  • medium frying pan
  • spatula

Prepare Ingredients

  1. Mince
    • 2 cloves garlic
    • 1 jalapeno, ribs removed
  2. Dice
    • 1 shallot
    • 2 cups cherry tomatoes
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado halved, seeded, peeled and diced
  3. Chop:
    • ¼ cup fresh cilantro leaves
    • 1 lime in half
  4. Measure
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  5. Rinse:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
  6. Have handy
    • Olive Oil
    • Cheese
    • Tortilla

Cookin Time

  1. Using large skillet on medium heat add: olive oil, garlic, jalapeno, shallots.
  2. Once garlic and shallots have cooked .Add the following ingredients to the skillet:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
    • 2 cups cherry tomatoes
    • 1 shallot
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado
    • 1 lime
    • ¼ cup fresh cilantro leaves
    • 1¼ cups vegetable broth
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  3. Once the quinoa has flowered remove from heat.
  4. Bring a regular frying pan to medium heat. Put one tortillas into the pan heat one side, flip and add cheese to the heated side. once cheese has melted pull off the heat and repeat for the other 7 tortillas.
  5. Roll each wrap with a 1 cup scoop of the quinoa mixture from the skillet.

Coconut Kale Lentil Curry

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Makes

6 servings

Nutrition of Each Serving

  • 287 calories
  • 6g fat
  • 0mg cholesterol
  • 386mg sodium
  • 51mg potassium
  • 42g carbohydrates
    • 15g fiber
    • 1g sugar
  • 16g protein

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1 inch fresh ginger
  • 1 bundle of dinosaur kale
  • 1 lime
  • 2 teaspoons kosher salt
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ½ cup red lentils
  • ¾ cup french green lentils
  • 3½ cups water
  • 14-ounce can unsweetened coconut milk

Prepare Ingredients (10 minutes)

  1. Mince
    • 4 garlic cloves
    • 1 inch fresh ginger
  2. Dice
    • 1 medium yellow onion
  3.  Chop
    • 1 bundle of dinosaur kale (de-stem for the best outcome)
    • 1 lime in half
  4. Measure
    • 2 tablespoons coconut oil
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • 2 teaspoons mustard seeds
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon red pepper flakes
    • ½ cup red lentils
    • ¾ cup french green lentils
    • 3½ cups water
  5. Open
    • 14-ounce can unsweetened coconut milk

Cookin Time (1 hour 15 Minutes)

  1. In a large pot over medium – high heat add the ingredients below and stir until the onions turn clear.
    • 2 tablespoons coconut oil
    • 1 medium yellow onion
    • 4 garlic cloves
    • 1 teaspoon kosher salt
  2. Add the following ingredients and stir until all onions are evenly coated
    • 1 inch fresh ginger
    • 2 teaspoons mustard seeds
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon red pepper flakes
  3. Add the following ingredients and stir.
    • 14-ounce can unsweetened coconut milk
    • 3½ cups water
    • ½ cup red lentils
    • ¾ cup french green lentils
    • 1 teaspoon kosher salt
  4. Bring the pot to a boil.
  5. Turn the heat down to low and cover the pot. Stir ever 20 minutes and remove from heat after 40-50 minutes.
    • Note: The goal is to breakdown the red lentils.
  6. Stir all of the chopped dinosaur kale into the pot and return to simmer for a few minutes.

Sourdough Loaf

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Screen Shot 2020-07-10 at 2.22.55 PMMakes

2 loafs

Nutrition of Each Loaf

  • 1,258 calories
  • 278g carbohydrates
    • 35g sugar
    • 12g fiber
  • 0 fat
  • 50g protein
  • 3499mg sodium

Ingredients

Default Dough Ingredients

  • 525 grams water (80°F)
  • 20 grams salt
  • 200 grams active starter (can add more)
  • 700 grams all purpose flour

Spelt Dough

  • 525 grams water (80°F)
  • 20 grams salt
  • 200 grams active starter (can add more)
  • 500 grams all purpose flour
  • 250 grams spelt flour

Equipment

  • gram scale
  • dutch oven
  • large bowl
  • knife or razor blade
  • whisk
  • spatula or dough bowl scraper
  • bannton or parchment paper

Steps

Test Your Starter

  1. Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Pour 525 grams – water (80°F) into a large bowl.
  2. Add the 200 grams of active starter and mix thoroughly with a whisk. Mix until the floating cloud of starter is mixed completely into the water.
  3. Add 700 grams – all purpose flour and mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

  1. Let the sticky dough ball rest 1-4 hours in the large bowl.
  2. Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Add Air Bubbles

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • Note:
      • The dough has  become an elastic resilient dough that passes the window pane test (Pinch a little dough and pull it away from the dough ball, you should not be able to see through it).
      • If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.

Add More Air Bubbles

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Create 2 Loafs

  1. On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into two even round balls.
    • Note: Try to not push the dough down keep the air pockets you created.
  2. Let the dough balls rest for 20 to 30 minutes.
    • Note: They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.

Final Chance For Air Bubbles (Repeat for each loaf)

  1. Gently stretch and pull the dough from the sides to the middle of the dough ball.
  2. Place the dough seam side up in your floured/cloth lined banneton/bowl.
  3. Rise in the fridge 2-4 hours. 

Baking Time (Repeat for each loaf)

  1. PREHEAT oven to 450°F & set your empty dutch oven with lid in the oven for 30 minutes.
    • Note: Keep the formed loaf in your banneton or bowl in the fridge until you actually need to place it in your preheated dutch oven. Why? Cold dough will aide the oven spring.
  2. Pull out your VERY hot dutch oven remove the lid and add your dough.
    • Banneton: flipping the dough into the dutch oven as gently as possible seam side down.
    • Alternate method: Place high heat safe parchment paper over the bowl.
  3. Score the loaf with your lame knife or a razor blade or sharp scissors.
    • Why? So it looks cool no but really scoring helps the dough rise.
  4. Bake 30 minutes at 450°F in the dutch oven.
  5. Bake 10 minutes UNCOVERED Note: Remove the lid (and parchment paper).
  6. Remove loaf from the dutch oven.

Final Step (Repeat for each loaf)

  1. Check the center of the loaf should read about 205°F.
  2. 1 Hour let loaf sit on a cooling rack.
    • Why? hour to set the crumb

Pizza Dough

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Nutrition of Each Pizza

Note: Make Four 10-12 inch pizzas

  • 417 calories
  • 2g fat
  • 0 cholesterol
  • 1166mg sodium
  • 0mg potassium
  • 84g carbohydrates
  • 4g fiber
  • 1g sugar
  • 11g protein

Items Needed

Ingredients

Regular Dough Ingredients

  • 1½ cup water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3¾ cup all purpose flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Whole Wheat Dough Ingredient Option

  • 1½ cup water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3½ cup whole wheat flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Optional Ingredients

  • 2 tablespoon – extra virgin olive oil (Not needed if cooking pizza in a wood-fired pizza oven)’

Equipment

  • gram scale
  • large bowl
  • whisk
  • spatula
  • parchment paper
  • rolling pin
  • baking sheet (optional: for oven)
  • cutting boards

Preparation

Make The Dough

  1. Combine liquid ingredients and whisk until foamy – Let sit for 10 minutes until dry yeast is fully dissolved
    • 1½ cup warm water (105°F-115°F)
    • 1 package (2¼ teaspoons) active dry yeast
    • 1 teaspoon sugar
  2. Combine dry ingredients
    • 3¾ cup all purpose flour
    • 2 teaspoon kosher salt
  3. Combine liquid and dry mixtures and knead dough for 7-10 minutes.

Add Flavor

  1. Place olive oil in a deep bowl, place dough into bowl and coat the dough with olive oil. Then cover top of bowl with plastic wrap.
  2. Allow the dough to rise in a large deep bowl at room temperature for 1 hour at 75°F-85°F , then determine next steps:
    • Slow: let sit of an additional 24 -48 hours in the refrigerator. (Most complex flavors)
    • Medium: let sit of an additional 8 hours at room temperature
    • Quick: let sit of an additional 30 minutes in a warm place (75°F-85°F)
    • PRO-TIP: Olive oil is not needed if you are using a wood fired over. Also, once the pizza dough has risen you can freeze it for later use

Pizza Making Time

Create 4 Individual Pizza Dough’s

  1. Remove the dough from the bowl on a flour dusted surface and divide dough into 4 even balls.
    • PRO-TIP: Try to not push the dough down keep the air pockets you created.
  2. Place each ball into its own bowl and let rise for 15 minutes – 2 hours.
  3. Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with  all purpose flour.
  4. Place the dough ball on the center of the floured parchment paper and roll the dough flat.
    • PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around. 
  5. Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

  1. Preheat
    • Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
    • Grill – 400°F
  2. Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
  3. Add toppings.
    • Tomato Paste
    • Tomato Sauce
    • Cheese
    • Toppings
  4. Bake Pizza for 10 – 15 minutes.
    • PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

  1. Divide dough into portion sizes
  2. Place on parchment paper uncovered in the freezer for 15-20 minutes
  3. Remove from freezer and place into individual freezer bags

Thaw Instructions

  1. Thaw Pizza dough in refrigerator for 5-6 hours
  2. Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.