New York-Style Pizza Dough

Slow rising, delicious, airy pizza crust.  Modified from the cookbook, "Pizza." Start early. It needs to rise for 10 or more hours.

Makes enough for four 12-inch pizzas.

1 package active dry yeast
1 cup lukewarm water (90 to 100 degrees)
1 1/4 cup ice-cold water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
5 to 5-1/4 cups unbleached bread flour

1. In a small bowl, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about five minutes.
2. In another small bowl, combine the cold water, sugar, salt and olive oil. Stir to dissolve the sugar and salt.
3. Place 5 cups of the flour into a the mixing bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about four minutes. Let rest for two minutes and then mix on low speed until the dough is smooth and not sticky, about six minutes longer.  Turn the dough onto a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if needed.
4. To prepare the dough for rising; cut the dough into thirds to form three or four even portions. Form into tight, smooth balls and place in separate ziplock bags.  Place bags in the fridge and allow to rise for 10 hours to 2 days.  Remove from fridge one hour before using to allow the dough to come to room temperature.

Honey-Oat Pan Rolls

My favorite pan rolls.

2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old fashioned oats
2 packages active dry yeast
1 t salt
1 cup water
1/4 cup honey
5 T butter, divided
1 egg

In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13x9 inch baking pan.  Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees for 20-22 minutes or until golden brown. Melt remaining butter; brush over the rolls. Remove from pan to wire rack.

Makes two dozen.

Grandma Mary's Chocolate Chip Cookies

We talk Grandma into making these thick, chewy, delicious cookies for us almost every time we are together.

1 cup shortening
1 cup butter
2 eggs
1 teaspoon vanilla
1 tablespoon baking soda
1 tablespoon cream of tartar
1 cup brown sugar
1 1/4 cup white sugar
1 teaspoon salt
4 1/2 cups flour
12 oz. chocolate chips

Cream shortening, butter and sugars. Add eggs and mix. Mix together dry ingredients and add to sugar mixture.  Bake at 350 degrees until lightly browned on the edges, 8-10 minutes.