Favorite Pizza Combo’s

We are a little off schedule this week, and had pizza on Sunday night. Just crazy. But we had one of my favorite combo’s tonight (salami and corn, one of those sweet-hot things), so that was a good reminder to follow-up on the pizza post:

Hot salami, fresh corn and onion. Cut fresh corn from the cob for this.

 Bacon and potato. Saute bacon pieces until the fat just renders out, and slice potato VERY thin (this takes about a half a potato). I like thyme as an herb for this, cheddar or jack works well for the cheese 

Mushroom, red pepper, onion, and sausage. This is my basic combo. Usually I use a link of left-over chicken sausage. Sometimes I throw some baby arugula or spinach on top right when out of the oven.

Roasted red pepper and 4 cheeses. Use whatever 4 cheeses that need to be used up! I usually fire up the grill to roast the pepper, you can also do using the broiler. 

Zucchini (or yellow summer squash) and sausage. Slice the zucchini very thin and put on top.

Grilled eggplant, goat cheese, and pine nuts. With basil as the herb.

Caramelized onion and goat cheese. Slowly cook 2-3 sliced onions plus a clove or two of garlic over low heat with some olive oil and salt. Add lots of thyme. Put this directly on the dough. Sprinkle with a couple of ounces of goat cheese and fresh ground pepper.

What are your favorites?

Friday Night Pizza

Both my proficiency and confidence as a cook has grown by making the same thing over and over, but never the same twice. Pasta is the best example… learning what goes together, how long to cook, how to be quick and efficient, how to use what’s in season and in the house at 6pm on a Wednesday.

Pizza is another dish that I make over and over, but never the same (although I do have some favorites).

We like pizza on Friday’s, when there are usually bits of this and that left around that go wonderfully on a pizza. I have written before about grilling pizza, and recently about the dough using natural starter I have been making… but never a blog on my everyday pizza. In part because I don’t really have a recipe, just a general technique. Which as I’m writing it down, seems long and convoluted, and I’m not even including making the dough. But don’t fear: if you are intimidated by making the dough, sliding the pie onto the stone, etc., let me tell you a secret: you can buy the dough, use a cookie sheet, and make wonderful pizza. Of course, it’s at the risk of getting hooked; next you’ll be keeping a pet named Blob in your refrigerator for natural dough, entertain making your own mozzarella, and fantasizing about a wood-burning pizza oven in your back-yard. But I digress. Let me start with the equipment, then the ingredients, then the process. I'll share some of our favorite combinations next time!

Equipment:

Oven (the only thing on the list not optional, although you can substitute the grill)

Pizza Stone (I use one I bought at one of those cookware parties… mine stays in the oven all the time, unless I really need the second rack)

Pizza Peels l (thing to slide the pizza onto and off the stone)

Cheese grater (optional)

Silicone Pastry Mat (optional… you can do on the counter if you like)

Rolling pin (maybe)

Spatula

Knife and cutting board (ok, not is not optional)

Ingredients (for one pizza, serves 2):

Base:

Corn meal (just a teaspoon or two)

Pizza dough (about a pound, which is half of these recipes: sourdough or yeast, or a purchased ball from Trader Joes or your favorite upscale grocery) ... if your dough is refrigerated, bring up to room temperature (leave out for an hour or so) first.

Sub topping*:

Olive oil (a couple of teaspoons)

Garlic (a couple of cloves)

Chopped Basil (a good handful) or other herb like thyme or chives, chopped

Black pepper or red pepper flakes (not too many)

* a tomato based sauce is also an option here, but not one I typically use.

Main Cheese: about 4-5 ounces of one or a combination, sliced or grated

Fontina

Fresh mozzarella (slice and put on paper towels to get some of the moisture out)

Whole milk mozzarella

Part-skim mozzarella (although avoid the rubbery ones)

Cheddar or Jack cheese

Toppings: (usually one meat and 3-4 vegetables):

Sausage (1 or 2 links of leftover sausage or cooked bulk sausage),

Leftover chicken, pork, beef

Salami, bacon (cooked until soft), prosciutto, etc

Onions, green onions, bell pepper, mushrooms (about a cup or so total, slice thin..)

Tomato (sliced thin, shake out seeds and juice) or squash

Fresh corn (cut from cob), or potato (sliced very thin)

Grilled eggplant, roasted red pepper

Caramelized onions

Baby spinach or arugula

Accessories (optional)

Nuts (walnuts or pine nuts), ¼ cup or so

Olives

Strong cheese (An ounce or so of goat, feta, gorgonzola, parmesan)

Wine (Bordeaux is good, as well as a red Italian or Italian style wine)

Procedure:

Turn the oven on, 475^oF. The oven should heat a good 20 minutes, with the stone in it (hot oven + cold stone = broken stone). Get all the equipment and ingredients out.

Grate the cheese, mince the garlic, slice the vegetables, prep the meats and accessories. I usually assemble everything on a dinner plate (and one plateful is good for one pizza) The basil gets chopped very last so it doesn’t turn dark (I usually leave it on the cutting board and chop just before using).

Sprinkle some corn meal on the pizza peel.

To make the crust, dump the dough onto a floured matt (or board or counter top). Start pressing the dough with your fingers to spread into a circle. Turn it over, make sure the bottom has sufficient flour (after doing 20 times or so, you’ll understand what sufficient is). If the dough is fighting back, let it rest a little, and get the rolling pin out. Don’t get the middle too thin. Also important: don’t make the crust bigger than the peel.

Gently pick the dough up (I usually fold in half and lift, a little safer way is to roll over the rolling pin) and put on the peel. The dough should slide around.

(Note: if you don’t have a stone and a peel, or need to do this ahead of time, or if you just don’t need any more drama in your life, just put the formed dough on a lightly greased sheet pan)

Start building the pizza with a drizzle of olive oil, spread gently with a brush or your fingers. Add the garlic, pepper, and basil. Sprinkle with the main cheese. Add the toppings and accessories.

Put the spatula near the oven. The wine should be open, and a glass nearby. I know this seems like a lot... that's where doing it over and over helps, it really only takes about 20 minutes to get to this point with practice.

Put the pizza in the oven: It usually helps to pull out the rack with the stone. Put the peel near the back of the stone, tilt up, give it a little shake, and slide the pizza off the peel on the stone. Swear a little when it doesn’t come off. Grab the spatula and prod a bit (especially the bit that’s hanging off the peel). Push a little from each side from underneath. When it’s finally on the stone, push any toppings that are on stone the back on the pizza and quickly close the door. Have some wine. You deserve it!

The pizza will need to cook from 10 – 15 minutes, depending on how thick the dough is and how much toppings. To tell when ready: the crust should be brown on the edges and bottom, the cheese all bubbly, and toppings just starting to brown.

Pull out (use the peel… or if you are doing a second pizza and its already occupying the peel, just pull the pizza out with a pair of tongs onto a cutting board. Cut and eat!

Sourdough !!

The latest adventure in my kitchen has been sourdough starter for making bread. Its kind of like having another pet in the house (one that does not mind the name "Blob"). So far I have done a Boule (this is the standard round sourdough loaf), baguettes, and lots of pizza. Starter takes routine feeding... which is why it makes sense for me, since I do pizza almost every week. I am still figuring all of this out, especially how much feeding is needed in excess of what I use (Roy thinks this is partly a scam to sell more flour, but he's not complaining).

I started with starter from King Arthur Flour. There are several sources on the web, but this one was fresh (not dried) which made it easier to get going. If you want to start, just ask and I will give you some! While this might seem generous on my part, it's really just insurance that if I my Blob should fail for some reason, I could start again with one of the son's of Blob. I keep Blob in the refrigerator, using a small casserole dish that someone got us for our wedding. For ongoing care and feeding, I'm following the directions (pretty much) from King Arthur, the biggest difference is that I'm weighing the water and flour (so instead of a 1/2 cup of water and 1 cup of flour, I'm using 4 ounces of water and 4 ounces of flour, weighed directly in the casserole. **

For actual bread baking, I have been getting guidance from the Chocolate and Zucchini website (she keep's her starter at room temperature, which requires daily maintenance... the refrigerator is much more my speed). Here is the Boule recipe link for the loaf I made, for "various flours" I used about 1/2 bread flour and 1/2 white whole wheat flour (and no added gluten). Notice this recipe is a 1 - 2 - 3 ratio.. 1 part starter, plus 2 parts water, plus 3 parts flour. And salt.

The real reason I wanted starter was to make pizza dough. I've been making my own for a while (most every Friday), but wanted to take it up a notch. And the starter makes really, really good pizza. The texture is a bit lighter than the yeast based dough, and there is a slightly (just a bit) of the sour taste. I used a combination of my previous recipe, plus the above Boule recipe for Pizza, still following the 1-2-3 ratio:

Pizza Dough from Starter

5 ounces starter

10 ounces: ~1 tablespoon olive oil + water

15 ounces flour: ½ unbleached & ½ white whole wheat

1 teaspoon sea salt (if using kosher salt, use more)

Weigh starter, liquid and flours into a bowl, mix until well combined. Let sit for 30 minutes or so. Add salt and knead 10 minutes, adding just enough flour to handle (dough will be sticky, take care to keep soft and not stiff). Make 2 or 3 balls, place in oiled bowl. Let rise for 4 hours at room temperature, then make pizza. Or put kneaded dough in a Ziploc bag (that you have put a little oil in) and put in the refrigerator for up to a week (I think the dough is best at 2-3 days). Take out and let come to room temperature (you can hurry this by putting into a bowl of warm water) .

I have yet to try grilled pizza yet (most weeks I just use the oven), but have no reason to believe it would be a problem. It seems that maybe I need to do another entry on pizza toppings (including some of my recent try's... caramelized onion and goat cheese, potato and bacon, grilled peppers with 3 cheeses, as well as the basics (salami, mushroom, red pepper and onion).

You can also use the leftover dough to make baguettes.

** I can thank Sharon H. for getting my the cookbook "Ratio" by Ruhlman which teaches all sorts of ways to use your scale in the kitchen.

Pesto

My aunt asked for my freezer pesto recipe last week, and I was surprised that I had not blogged about it yet, it’s one of the things that is a staple at my house, generally as pizza sauce.

If you have basil in your garden, now is a good time to harvest large quantities, as the weather starts to cool, the basil plants seem to get tired.  I have a couple of basil plants in my garden which although have been quite healthy (and good tasting) have stayed fairly small, I might try to find some basil at the farmers market this weekend. 

I start by picking off the leaves, then rinsing (and if they are especially dirty, putting into a sink full of water), then spinning dry in my salad spinner.  I lay out on towels try dry a bit more.   From there, you can either make freezer pesto or full pesto, both recipes follow. And this freezing method works for most any herb. I have done both parsley and cilantro (without the garlic). They stay quite bright green and tasty.

Freezer Pesto:

2 - 4 cloves of garlic

Enough fresh basil leaves to fill food processor bowl, washed and patted dry 

Or about 2 cups packed fairly tightly

½ cup olive oil

Turn on food processor fitted with blade and drop the garlic through the feed bowl.  Let process until most of it is stuck to the sides. Scrape down, add the basil.  Process w/ pulse on/off until basil is chopped.

Turn the motor on, and add olive oil in a slow, steady stream.  

Immediately (so that it does not get dark) put the mixture in a 1 quart freezer bag. Press out the air and seal.  Then draw into quarters, and fold the bag to keep separate.  Alternately, put mixture into a container and press plastic wrap onto surface.  Freeze until ready to use.

Pesto: The full fledged recipe.

Makes 2 cups.

4 oz. Parmesan cheese (can use part Romano)

3 - 4 cloves of garlic

2 cups fresh basil leaves, washed and patted dry (packed fairly tightly)

½ to 1 cup walnuts or pine nuts 

~ 3/4 cup olive oil 

Salt and freshly ground black pepper, to taste

Cut the cheese into chunks, and process with blade in food processor until finely grated.  Pour out of food processor and set aside.

Put bowl with blade back on base (don’t need to clean the bowl), turn on and drop the garlic through the feed bowl.  Let process until most of it is stuck to the sides.  Scrape down; add the basil and nuts.  Process w/ pulse on/off until basil is chopped.

Turn the motor on, and add olive oil in a slow, steady stream.  

Shut the motor off; add the cheese, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, the scrap out into a bowl and cover until ready to use (press a piece of plastic wrap right onto the surface to keep from turning dark.  Will keep for several days. 

How to use: 

Pasta with Pesto:   Cook 1 lb. of Linguine.  Meanwhile, mix 2 tablespoons pasta water, ¼ cup cream (or milk or greek yogurt), and 1 cup pesto in large bowl.  Drain pasta, return to bowl and toss (add a bit more pasta water if its too thick), add a good grind of pepper. Sometimes I make the pesto without any nuts, and serve this with toasted pine nuts on top.  

Rice with Pesto:  Add a big spoon full of pesto to cooked rice. 

Pesto bread: Spread pesto on slices of French bread, broil/toast until bubbly.

What to do with freezer pesto:

Thaw, mix with cheese, etc. to get full pesto.

Throw a frozen chunk into a batch of spaghetti sauce.

Thaw, mix with a can of tomato sauce and use for pizza sauce.

Thaw, mix with a little more olive oil and use for pizza sauce

Throw a frozen chunk into rice that’s almost done, finish with a bit of grated cheese.

Throw a frozen chunk to a big pot of soup that’s almost done.

Too busy to blog…

Seems I have been either seriously goofing off, or seriously working.  Either way, it doesn’t seem like I have had much time to blog, even though goofing off gives me so much blog material!

In the category of “goofing off”, I attended a cooking class held at Lavender, a French restaurant in Green Valley, AZ.  (This was just previous to the 2-day golf tournament I played with Mom, which …ahem… we won!   Please no sandbagging jokes).

Lavender’s is at the Green Valley Country Club, and is open to the public.  It is owned by a husband and wife, Chef Frederic and Graciela Lange. I was impressed by the huge kitchen, and always happy to find some place that is cooking interesting food (sometimes it seems hard to find a restaurant that even really cooks). They do a great job on simple food – like the lunches for the golf tournament.   I still have not tried them for dinner (but will soon), and hope that the meals reflect what we saw in class – good ingredients, honestly prepared.

Chef Frédéric Lange prepared an ambitious list of appetizers in the 1 ½ hour class:

Eggplant Dip
Truffle Calzone
Party Pizza
Croque Monsieur
Brie with Caramel and Nuts
Shrimp-stuffed cucumber

The eggplant dip was my favorite, and I now know how to easy it is to quickly cook large eggplants.   I like eggplant dips and occasionally make them when have friends over, they are a nice (and healthy) alternative to cheese and crackers, but have always struggled with cooking the eggplant.   The truffle calzone was just indulgent… mascarpone cheese and herbs and truffle oil.  And, even though I make pizza all the time, the pizza demonstration taught me a few new tricks.  Like AJ’s carries fresh yeast, and that you really don’t need to let the dough rise for an hour. That you really can put potatoes on a pizza, and that I need to use more liquid when I make my dough with the Kitchen Aid.  And another way to shape the pizza for serving small pieces for hors d'oeuvres.  The Croque Monsieur is French version a grilled ham and cheese, Chef Frederic jazzed it up with some thin slices of pear – and cooked in the oven which is a great way to do for a crowd.  The Brie with Caramel was fun to watch – mostly how to bring back caramel sauce from the brink of disaster (overcooking). 

In the end, the best part of the class was watching someone who is a master – do the simple things like smash garlic, use a mandolin and knife -- while sharing their knowledge in a fun (and tasty) way.   Chef did not have written recipes…  most of these are things that are simple and you can make up as you go.  Following is my interpretation of what he prepared, and hope I have not forgotten anything too important (also, I have not yet tested these in my kitchen, so if something seems strange or missing, call me).

Eggplant Dip

3 large eggplants
9 cloves garlic
Salt, pepper
¾ cup olive oil
2 cups roasted red peppers
Herbs to taste – basil, parsley, thyme, pesto if desired
Parmesan cheese

Slice eggplant in half the long way, leaving the stem on.  Score flesh in diamonds (3 to 4 cuts, through meat but not skin.  Sprinkle with salt, pepper, and garlic, making sure to get down in the cuts.  Drizzle olive oil on top, again, getting down in the cuts.

Bake for 15-20 minutes at 350F.  Put peppers on top, and bake another 5 minutes.  Eggplant should be soft.

Next remove the eggplant from the skin:  make small cut through the flesh near the stem. Hold by the stem, and with a large spoon, scoop out the flesh.  Best to do this on a plate to catch the juice.  Place everything in a large bowl.  Stir and mash with a fork, intention is to keep chunky (rustic).  Add herbs and parmesan cheese, stir, then taste for salt, add more if needed.  To serve, place in shallow bowl, add more cheese and a drizzle of oil on top.  Serve with toasted fresh bread (crostini).

Party Pizza

For the dough, the basic formula is 2 parts flour to 1 part liquid (water and oil).  You can also use dry yeast, but it will take less (my guess is ~ 2 full teaspoons based on my other recipe).

4 cups flour
1 ½ cup warm water
½ cup olive oil
30g fresh yeast
3 teaspoons kosher salt (less if table salt)
1 teaspoon sugar
1 tablespoon chopped fresh rosemary

Preheat oven to 425F.

Dissolve yeast in water.  Place flour in bowl of mixer, add remaining ingredients.  Mix using stand mixer with dough hook until it comes together in a ball, about 3 minutes total.  Cut into 3 pieces.  Let the dough rest while you prepare the toppings (about 30 minutes or so).

On a floured board, roll each piece into a long rectangle (as long as a big cookie sheet).  Put some olive oil on a large rimmed cooking sheet, place the dough on the oil.  Add the toppings (see below for ideas), and bake for 12-15 minutes.  Cheese should be melted, and if you look underneath, the bread will be brown.

Remove from the oven and place on a large cutting board.  Slice in half the long way, then crosswise into 2 inch pieces.

Toppings…

Bacon and Potato  (enough for one long pizza)

6 slices of good bacon
1 or 2 small potatoes (like Yukon gold)
Parmesan cheese (about a cup of finely grated)
Olive oil
Salt, pepper, herbs (thyme, parsley, basil, etc)

Chop the bacon in 1 inch pieces, and cook in a small amount of olive oil.  Cook until fat has started to render, but bacon is still soft (it will get crisp later when on the pizza).  Slice the potato (no need to peel) into very thin slices, preferably with a mandolin.  Do just before using so they don’t turn brown.   Put some olive oil on the pizza dough, then salt (optional – for me the bacon and cheese provided plenty of salt), pepper and herbs.  Put on some cheese, the bacon, potato slices, some more cheese.  Optional – add some of the bacon grease.  Bake as directed above.  Garnish with more herbs if desired.

Greek (enough for one long pizza)

I have made one change.  Chef put the basil on last, and in the oven it turned brown to black (just the nature of basil).  When I put basil on pizza’s, I always put it on first, just after the oil, and it stays green and keeps its flavor.

Cherry or Grape Tomatoes -- about a pint, sliced in half
Olives (Kalamata or your favorite) – half a cup, maybe more
½ Small red onion, sliced
Garlic, 3 cloves, smashed and chopped
Feta cheese, about 4 ounces, cut in chunks
Basil
Olive oil

Put some olive oil on the pizza dough.  Don’t salt – the feta cheese will add plenty of salt.  Put some roughly chopped basil and garlic on the oil, then layer on the tomoatoes, olives, onions, and feta cheese.  Bake as directed above, then add some more chopped basil on top.

Truffle Calzone

Pizza dough (probably about ½ of above recipe)
Mascarpone cheese, room temperature, about one cup
Herbs – Thyme, basil, parsley, other as desired
2 tablespoons heavy cream
Scant ¼ cup of truffle oil

Preheat oven to 425F

Roll half the dough into a 12 inch circle.  Place on oiled sheet pan.  Spread the cheese on the dough, leaving the outer inch of dough uncovered.  Top with herbs, cream and truffle oil.  Brush the outer edge with water.  Roll other half of the dough into a 12 inch circle and place on top. Crimp the edges.  Dock (make holes) with a fork.  Bake for 12-15 minutes.  Cut into wedges or squares to serve.

Croque Monsieur

Originally served as fast food in French bars and cafes.

Good quality whole grain bread
Ham (like black forest)
Cheese – preferably Gruyere or Emmentaler,
Bosque pear (needs to be firm, do not use a juicy pear) halved, cored and cut into thin slices
Spicy brown mustard
Butter (room temperature)

Spread each slice of bread with mustard.  Build sandwich in following order:   Ham, cheese, pear, cheese, ham.  Put butter on outside of each sandwich.  Place on sheet pan, and bake.  (I’m guessing on time and temperature, but I think 425 for 10 minutes… not sure if they turned them or not).  To serve as appetizer, cut into 6 - 8 squares, stick with a tooth pick in each square.  Place on a platter to serve.

Brie with Caramel and Pecans

2 cups sugar
½ cup water
½ a large round of brie cheese, cut into 2 quarters
Pecans, chopped and toasted

Make caramel sauce:  mix sugar and water, and place on heat.  Do not stir.  Bring to a boil.  Brush some water on the pan just above the sauce to prevent crystallization.  Cook until it starts to turn brown (~10 minutes) and remove from heat.  It will continue to brown (if it starts to get too brown, add some water… this will splatter).  Cool slightly.  Arrange brie on rimmed serving platter, put a couple of handfuls of nuts on top and pour caramel over top.  Place inverted bowl over the top, and let sit for an hour or so (this should soften the caramel).  Serve with crackers.

Grilling Pizza

My latest adventure in grilling has been pizza’s on the BBQ.  Pizza has become yet another way to use up odds and ends of cheese, vegetables, and cured meat at our house (along with pasta, salads and soup).  But it does heat up the kitchen in the summer (the A/C can keep up with baking most things, but not a 475F oven).  And its not great for doing more than one or two since they take 12 minutes each to cook.  I was considering buying a grill pizza stone from Williams-Sonoma, but after checking on the Chowhound board, it seemed possible to cook right on the grill.  So I started to experiment…first on my self (lunch at home… I love this sabbatical thing, the loud crying you hear on Nov 5 will be me going back to work), then Roy, then on unsuspecting relatives in New Jersey… where I made 6.

So, to start, I use my basic Pizza dough (see below..  its really quick with the Cuisinart).    Here’s the basic technique (and tricks):

1. Get your toppings ready..  have by the grill when you start to cook.  On toppings… I usually use olive oil (no tomato-based sauce, but you can), some herbs (like basil), a “melting cheese” (think mozzarella or fontina) plus a flavor cheese (parmesan or goat or peccorino), plus a couple toppings of choice… salami, onions, eggplant, bell pepper, olives, sliced tomatoes, mushrooms.  The important thing is not too much or too many toppings.  Too much and the bottom is burnt before the top is done, too many and the bottom burns before you are done getting toppings on (but… if you really want 6 different things or are just slow, you can take the pie off grill, put on the toppings, and then back on).

2. Roll the dough thin, going for a 12 – 14 “ pizza.  Don’t worry about perfection, square-ish pieces fit better on the grill.  When you are done, roll onto a piece of parchment paper to help support the dough to get it on the grill.  If you are doing multiples, just stack them up. 

3. The grill should be at medium / medium high depending (good and hot, but not nuclear hot).

4. Flop a piece of dough directly on the grill (no need to oil, but you can), peel off paper, close the lid, and wait 3 minutes.  You can do 2 at time.

5. Check to make sure the bottom is nicely brown, then flip the dough with tongs (it has enough structure by this point to do easily).  Brush with olive oil, add herbs, cheese, toppings.  Close the lid, cook for another 4 minutes or so.  Its done when the bottom is brown and cheese melted…  it the cheese is not melted, its done anyway if the bottom is brown.  Pull the pizza off (tongs work) on to a plate or tray.  Slice and eat!

Figure 1 pizza per person it they are hungry…  less for polite eaters or if there is lots of other food. 

For a party..  the dough gets soft and puffy and hard to get on the grill if you let it sit after rolling.  I would recommend putting in the fridge if you are looking at more than 20 minutes between rolling and cooking, you might also try pre-cooking the one side and setting aside (I have read about this, but never attempted)

Also – you can just cook the bread (no toppings), add a little olive oil and salt when you are done for a nice bread side dish. 


Pizza Dough.      Cook pizza at 475 F.  This also is good for calzone’s.

Makes 1 ¾ pound dough – enough for 2 pizza’s (in the oven) or 3 pizza’s (on the grill)

2 teaspoons active dry yeast
1 teaspoon sugar
1 ¼ cup warm water (105 – 115 oF)
3 1/3 cup flour  (ok to replace up to 1 cup with whole wheat flour)
1 ½ teaspoon salt
2 teaspoons olive oil, plus more for bag

Dissolve yeast and sugar in warm water, let stand until foamy – about 3 – 5 minutes.  Coat inside of large zip-loc baggie with oil.

Insert dough blade in work bowl of food processor and add four, salt and oil, then mix.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it.  Process until dough cleans sides of work bowl and forms a ball, then process for 30 seconds to knead dough.  Dough will be a little sticky.  Put into baggie and seal.  Let rise for about 45 minutes.

Note: Dough freezes well.  Put ½ of dough in quart baggies (coated w/ oil) and freeze. Thaw overnight in the refrigerator, let sit out ~ ½ hour before using.  It will also keep in the refrigerator for several days.