Frosty’s Pizza Dough

I got this from:  https://www.youtube.com/watch?v=IAOH2YjPoV0

I make pizzas at home sometimes and this is the dough recipe I use. It’s great and it’s pretty much foolproof. Make it the day before so it can prove overnight in the fridge. It’s probably fine to use all purpose flour, but I always use bread flour. I divide the dough into 4 dough balls, for dinner-plate sized pizzas. The dough balls fit perfectly (even after they puff up) in 2-cup plastic containers. If you do 2 dough balls, you’ll probably need 4-cup containers. The dough should be fine in the fridge for a few days if you don’t get around to making the pizzas the next day. 

1 cup water at 105 F
1 1/4 teaspoon active dry yeast
2 teaspoon sugar
1/2 teaspoon salt
3 cups flour
2 tablespoons vegetable oil or olive oil

Put first four ingredients and 1 cup flour in a mixer with a dough hook. Mix about 30 seconds on the lowest speed. Add 2 tablespoons oil. Add 2nd cup flour. Mix about 30 seconds at medium speed. Add 3rd cup flour. Mix on medium speed about 8 minutes. 

Divide and shape dough into 2 or 4 equal balls. Spritz plastic containers with cooking spray. Put each dough ball in a container, cover with a lid, and chill overnight in the fridge. 

On the day you want to actually make the pizzas, take the dough out of the fridge at least 30 minutes ahead of time to warm up. 

When I bake pizzas, I use a baking steel which is a big slab of steel that I keep in the oven. Most people probably have a pizza stone (if they have anything for this) and I think the procedure is pretty much the same. I preheat the oven for an hour at the hottest it’ll go (550F), then launch each pizza onto the baking steel with a pizza peel (spread semolina or corn meal on the peel before putting the dough on it, so the dough will slide off the pizza peel). Each pizza takes about 5-6 minutes. 

Greek Salad Dressing

There are many Greek Salad Dressing recipes, this one is mine. Might want to add a little extra honey (to be honest I don't measure the honey). For the salad, be sure to add feta cheese and for the veggies I usually do romaine lettuce, cucumber, green bell pepper, olives, celery, cucumber, artichoke hearts, and tomato. 

3/4 cup canola oil
juice of 1 lemon plus white balsamic vinegar to make 1/2 cup
1 clove garlic, crushed or finely minced
1/2 tsp dijon mustard
1/2 tsp honey
1/2 tsp dried oregano
1/2 tsp dried dill
1/2 tsp salt
black pepper to taste

Put everything in a salad dressing container and shake, whisk, or blend to combine.

My Margarita

For a long time I never tried to make a margarita at home because I thought I had to find a good margarita mix, and all of the mixes I’d ever tried were not very good. But technically, a traditional margarita only has 3 ingredients (tequila, lime juice, triple sec), and all you really need to do is figure out which tequila and triple sec to buy. Anyway, I started with a traditional recipe and after a few iterations I added a couple of things, and this is what I make now when I say I’m making a margarita (and it’s so good!). 

For best results, use freshly squeezed juices and a good tequila. You could try leaving out the simple syrup but it might be too sour. For the tequila, I use Hornitos Reposado. For the triple sec, I use Cointreau. Often I also add 1/2 an ounce of Luxardo cherry liqueur or some fresh mint (or both). It’s also good with 1/2 oz Midori. And I’ve got a list of other things to try sometime: amaretto, passionfruit purée, pineapple juice, peach liqueur, raspberry liqueur, cranberry juice, avocado (a local restaurant makes avocado margaritas and they are very popular).

juice of 1 lime

juice of 1 lemon

juice of 1 mandarin or clementine

2 oz tequila

1 oz simple syrup (or to taste)

1/2 oz triple sec

Optional additions: 1/2 oz cherry liqueur or Midori, or fresh mint

Shake with ice until chilled and strain into a margarita glass, cocktail glass, or lowball glass. Garnish with a lime wheel or wedge. 

To make a frozen version, add a little more lime juice and simple syrup, and blend it in a blender with about a cup of ice or frozen watermelon (and you’ll need a bigger glass). 

If you just want to make a classic margarita, here’s a recipe that should be good:

https://www.seriouseats.com/recipes/2015/04/classic-margarita-recipe-tequila-cocktail.html