The Perfect Pizza Crust

Not to be dramatic, but this is perfect pizza crust.

Pizza is a staple in my home, no joke. I make pizza for dinner at least once a week. Twice this week since I made Thai Chicken Pizza yesterday for dinner then loved it so much I made it again tonight.

When you're eating pizza this often, insanely delicious crust is a must.

So I searched and tested and cried and searched and ate and gained 5 pounds and then I found it.

The perfect pizza crust. Its yummy and easy. Minimal rising.

Enjoy!

The Perfect Pizza Crust

• 1 3/4-2 cups bread flour (bread flour is a MUST!)
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 cup warm water
• 1 tsp honey
• 1 tsp olive oil
• 1 tsp dry active yeast

1.  In a small bowl combine the warm water, yeast, honey, and olive oil. Let yeast proof for 5 minutes.
2. In a large bowl mix the flour, salt, and oregano. Add the yeast mixture once it has proofed. Knead until dough is smooth and elastic. 
3. Let rise for 10 minutes over the warm over (as it preheats). Roll out in a circle and place on a cornmeal sprinkled pan.
4. Cover with toppings and bake at 475 for 15 minutes.

Yesterday Tidbits

Yesterday, in no particular order, I...

1. Cleaned the house. (Like anyone cares about that.)

2. Made my first pillow ever. I like it, but am not sure yet if I looooove it.

3. I fishtailed my hair.
4. Went to Cafe Rio with a friend.
5.Watched Andrew play Speed Racer on the Wii. This is how I watch him: "Oh watch out! Here he comes! OOOOH OUCH! Yeah! You got him! HURRY HURRY HURRY HURRY! YEAAAAAAAAAAAAAAAAH!" Yep, that's me, #1 fan.

  6. Went to a Jazz game and sat on the 16th row thanks to tickets I was given at work.

Obviously a pretty great Saturday. I mean, any day you braid your hair is automatically noteworthy.

Raspberry and Cream Cheese French Toast

It is Saturday morning and I am procrastinating x2. My kitchen trash can is sitting outside in the 20 degree weather because it smells like something died in it. It's been there since yesterday and I'm supposed to be cleaning it out right now, but that's not in the cards for today. I can just tell. I'm secretly hoping Andrew will get tired of having a make-shift trash can (aka plastic bag) sitting on our kitchen floor and he'll go scrub the thing down. I'm pretty sure the cards aren't predicting that either.

Annnnd (procrastination #2) I got a sewing machine, fabric, and a box of sewing necessities and it is time to get down to business--there are pillows to be made people! However, I am a little intimidated to begin without the company of my mom. That's right, I need my mommy. I've never sewn without her looking over my shoulder to tell me if I am doing it right.

Watch out world, Jocelyn is cutting the cord. Maybe. If I actually get up the nerve to get started.

Ah, but cooking. There is something I know how to do. Beware, that stuff photoed (that looks like it shouldn't be a word but there is no red squiggly so I am keeping it) above is seriously rich. Andrew and I ate one "sandwich" each and then could go no further. That could have something to do with the copious amount of heavy cream, powdered sugar, and cream cheese that went into this.

That one sandwich though... seriously good.

Restraint does not concern me.

In fact, the next time we make this I would blend the cream cheese with some powdered sugar because after a bit, the slightly tart taste of the cream cheese was not melding with the super sweetness of everything else.

Raspberry and Cream Cheese French Toast

• 1, 8 oz package of cream cheese, softened
• 12 slices day old brioche, challah, or any other thick bread
• 1 cup fresh raspberries
• 3 eggs. beaten
• 3/4 cup heavy cream (or light cream or milk)
• 1/8 cup powdered sugar
• 3 TBS sugar
• 1/2 tsp vanilla bean
• dash of salt

1. Mix cream cheese and powdered sugar. Spread cram cheese mixture evenly over one side of each slice of bread. Top half of the slices of bread covered with cream cheese with raspberries. Top with remaining bread slices, cream cheese side down, to make "sandwiches." 
2. Combine beaten eggs, heavy cream, sugar, vanilla, and salt in a bowl.
3. Dip each sandwich in egg mixture, turning carefully to coat both sides.
4. Place sandwich on a greased skillet and cook over med-high heat until golden brown (about 3-4 minutes, each side).
5. Serve topped with raspberries, powdered sugar, and whipped cream.

Ok, I'm off to make pillows. If I ever finish they will be showcased here, just you wait.
P.S. please come wash my trash can.