#my inbox and comment section are wide open

[tameblog]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[ramestoryworld]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[alexha2210]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[angusstory]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[tumibaba]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[romaleen]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[monaleen101]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[iamownerofme]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[shelyold]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[iammeandmy]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[januishstory]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[expfcultragreen]

[Ambling rhetorical tone....not your white ex arguing with you tone...old man sucking on grass tone...get the jeff bridges in big lebowski AI v.o. dialed in]

A dude died doing a sun dance recently, some older dudes kept yelling at him that if a native dude didnt finish they couldnt do it again for 8 years, that the tradition was riding on him etc.

His widow says, it must be that he died because someone there had their period "which is unlucky". Sure. In my culture, its amazing luck to get it or be having it 🤷

Is it unlucky because the tradition since colonization is to implicitly harass women about how they should be pregnant instead, by acting like periods are evil magic that shouldnt be happening/present and that is deeply unwanted and suspicious? How many nonnative guys was he being made to compete against btw, in this sacred ceremony?

How rude of me

Like, is the widow going to spend the rest of her life hating the period-haver for this because the old guys who are actually responsible have been telling you your whole life that periods are bad

Btw do you have to do a time out when you get yours? Really drives the point home that if you were just pregnant right now youd be with friends and family like usual

Is that how it was known who was having their period? Having to isolate means everyone knows your ovulation cycle too, anyone can track it

The culture i was raised in, as many have noted, is the opposite of this: my theory is that its paramount that unwanted suitors be anaware of your ovulation timing so the move is to never let on when youre having your period, no matter how much discomfort youre in, so that your fertility optimums cant be tracked by others

Which is a different kind of stigmatization, but, theyre still lucky to get and have, it means an unwanted suitor didnt get you, it means the future is wide open like you could even have a bunch of kids because youre young and healthy* (if you were neither you wouldnt be having it; *this is exclusive of people who stop having it for medical reasons because it sucked so bad somehow, eg going on t and/or getting a hysterectomy, which, remember that missing ut' book cover about antitrans whatever? ive never known a trans guy who did the yeet but ive known a cisish gal who did and it was because for her periods werent a marker of health and sucked haywire-bad but also its worth noting that she was raised catholic which is not my own culture so i cant really speak to that....she says in catholicism periods are a punishment from god for what eve did or smthn 🙄 sounds like more incentivization for pregnancy, to escape gods monthly wrath reminder or whatever)

So like basically she'd rather beef some random person for a mystified bodily function, than the dudes reportedly insisting that her partner not stop participating, bummer....its just 8 years, he's dead

Why is it my place to see a news item if its not my place to comment? Like why was this public information, why do i know someone there was reportedly having their period, thats pretty fine grain stuff isnt it?

Im familiar with the norm that people are expected to not comment regardless, but, i dont share it, and here i am on my own blog and not the comment section of any piece about it or the inboxes of anyone involved

Some advice from season 18 episode 4 of americas next top model: if youre trying to relate to people you cant talk down to them; people have very contrasting ideas of what condescension is like/looks like/feels like....kid gloves vs courtliness

It would simply be more polite to not comment, i suppose? But these ARE my thoughts, and i find it condescending when people politely refuse to comment

[violetvoid-colorpower-wisp]

Guess What, Fellas? I’m writing an Origin Story Fic!

Hey do you like sonadilver? Do you like my sonadilver centered AU? Are you looking for a regularly updating fic to consume in weekly intervals?

Well boy howdy do I have something special for you. I’m writing a fic about how The Boys met, when they caught feelings for each other, and the first big adventure they went on together.

I’ll be posting a chapter every Friday, and y’all will be the first to hear about it.

This fic takes place 5 years before the art I’ve been posting this week, and all of the characters are roughly on-model with their canon designs. 

I may also be making some supplementary art for it, so stay tuned! I’m very happy with how it’s turned out so far, and I hope y’all will have as much fun reading it as I have been making it.

[beyondthesefourwalls]

Remember You Even When I Don't (6)

Summary: A training accident, the doctor had told him. A nasty one that led him here, laying in a hospital bed with a splitting headache and an inability to remember the woman sitting beside him. What he did know, though, was that you were the most beautiful woman he had ever seen, and you felt important to him. That, as it turns out, would become an understatement.

Words: 5.0K

Pairing: Bradley Bradshaw/Reader (no use of y/n, so can be read as unnamed oc)

Warnings: angst, hospitals, memory loss, language, suggestive themes, smut

Notes: Please note the updated warnings. These next few chapters are a new stage of Bradley and Pumpkin growing back together, and while I'm very excited about it, I know it may not be for everyone. For everyone who sticks around, please continue to comment and reblog, and my inbox is always open! I love to talk about these two :)

This was inspired by a one shot by the lovely @roosterforme and would not exist without her assistance. If you haven't read any of her stuff, please check out her masterlist - you won't be disappointed! All of the thanks to her and @mak-32 for being the best cheerleaders and friends I could ask for!

-------

By the time the two of you untangle yourselves from the porch and make your way back inside, the moon was high in the sky, the sun long disappeared. Your stomach is rumbling, and Bradley realizes how late it is. 

“I can make something for dinner.”

Despite the emotional rollercoaster you’d been on this evening, you chuckle, and something eases inside of him. 

“Your cooking hasn’t improved in the last four years,” you tease softly. 

He rolls his eyes, chuckling at you. “I bet I can still make a mean grilled cheese. Take a seat.” 

Your grin is wide as you settle onto one of the bar stools at the island, watching him work. It’s the biggest smile he’s seen from you in the last two weeks, and his heart races knowing that he’s the cause of it. 

The crusts are only a little bit burnt, but you insist that you like them that way. You talk while you eat, and it’s like the tension that had been hovering over you has diminished. When the plates are loaded into the dishwasher and the kitchen lights are flipped off, you let out a shuddering breath and hold out your hand. 

“You can sleep in our bed,” you whisper, and Bradley’s heart clenches in something that feels like relief. You give a little shrug, self conscious of your own words, like he would ever possibly reject you, “Just sleep. If you want.” 

He takes your hand and lets you guide him. Your hand feels at home in his, the warmth of your rings is smooth against his calloused skin. 

Your shared bedroom was the one room he hadn’t explored yet. The furniture is wood toned and there are flashes of green and gold and orange. He can tell which side of the bed is his right away by the books on the nightstand, and there’s still a sweatshirt of his strewn over the chair in the corner by the closet door. There’s a jewelry box on the dresser and he thinks there may be a section in there for his uniform pins, too. 

He can feel you in here so strongly. More than that, though, he can feel himself, and the two of you together. He can sense, more so than in the rest of the house, that this space is purely for the two of you. 

You go into the en suite bathroom to change, leaving him in the bedroom to do the same, and he knows which drawers are his and which ones aren’t. He sinks down on his side of the bed, picking up the picture frame that’s there by an F18 manual and a Captain America comic book. A grin tugs at the corner of his mouth as he looks at it. You’re both bundled up in head to toe green and white Eagles gear and wrapped around one another. There’s snow falling and there’s crowds of people and the field in the background and the two of you look so happy, and Bradley knew the happiness had nothing to do with the game. 

“We lost that one.” 

He looks up and his breath catches. You’re walking toward him in a shirt that has to be a few sizes too big for you, Top Gun emblazoned across the chest. Your hair is piled on your head and you’re still rubbing some of your moisturizer into your face. 

He didn’t think he’d ever get used to how beautiful you were. 

“Did we?” he manages, and his heart thuds in his chest when you round the bed to pull down the comforter on your side, throwing all of the throw pillows onto the floor. 

“We did. It was actually a terrible game.”

Bradley looks back down at the photo, tracing the smile on your face before he sets it back down, and something tells him the score wasn’t what really mattered to him that day. He stands, mimicking your motion of turning down the bed. “We looked like we were having a good time.”

You pause for a moment, giving him a gentle smile and a nod. “We were. It was an amazing weekend.”

There was a distance enough for another body between you when you switch the light off and slip under the covers. The room is quiet and he can hear both of your breathing. Your eyes are trained on one another from across the expanse of the king size bed, and Bradley feels his fingers twitch. 

This didn’t feel right, laying like this. 

He scoots forward, closer to the center of the bed, and you do the same. Before he realizes what he was doing, he has an arm wrapped around you, pulling you closer to him. Your breath catches in your throat and he pauses. 

“What are you doing?” You whispered, and Bradley wondered if you could hear him swallow his nerves. 

“I think - we don’t sleep on opposite sides. Right? I usually…hold you?” He’s unsure now, panicking a little bit, but you slowly rest a hand on his chest over his racing heart. If you felt how hard it was beating, you didn’t comment on it. 

“You do,” you confirmed, your gaze open and full of trust and compassion. “But I want you to do what feels comfortable to you.”

He takes a deep breath and closes his eyes. A tickle is there in his mind again, and he reaches for it. 

The arm that had pulled you to him brings you a little bit closer, and he lets his hand rest on your hip. 

“This?” you murmur, and Bradley nods as he brushes a shy kiss into your hair. 

“Yeah,” he whispers with a gentle squeeze of your hip, “this is a lot better.”

————-

Sleeping in the same bed with you is the best sleep he thinks he’s ever gotten. He feels rested in a way he can’t remember feeling before, and he knows deep in his bones that this has always been what it feels like with you. 

He comes to wakefulness slowly, and vanilla and lavender immediately fill his senses. Your hair is in his face and he marvels at how soft it is against his skin. Your back is flush against his chest, one arm wrapped tight around you while the other is trapped under your pillow. He’s so comfortable, so content having you in his arms like this, that he can’t help but press closer. It feels so right, so familiar, that he forgets that he doesn’t remember always having this for a moment. 

He nuzzles into your neck, finding your skin and pressing a gentle kiss there. 

You smell so good, and you’re soft, too. 

His hand spreads out where it was resting on your stomach. His fingertips circle over the material of the oversized shirt you’re wearing that he suspects might be his.  

You shiver, and Bradley can feel his body react to the movement. 

You’re invading every single one of his senses right now. 

You hum, reaching back to thread your fingers through his sleep mussed hair. His nose trails up your neck, inhaling the scent of you as his lips place fluttering kisses against your skin. His palm presses into your cotton covered stomach, almost as if to try and pull you impossibly closer. You let out a soft, sleepy sound that shoots straight through him. He thrusts his hips into yours from his spot behind you, grinding slowly. Your fingers tighten in his hair and he can’t help but scrape his teeth against your jugular, soothing it over with his tongue. 

“Bradley,” you moan. His name breaks through the fog that had settled over his mind and the two of you freeze. His breathing is heavy, and so is yours, and he doesn’t want to move from this spot. But you shift in his arms just far enough away to turn so that you’re laying facing him. Your eyes are wide and your face is flushed. For a moment, Bradley swears he can see you sprawled in this bed, your hair a halo on the pillow with your head thrown back as he moves on top of you. He blinks and the image is gone, but you’re still right here, staring at him with such longing and pure want. He knows he shares the same look. 

Your shared breathing is the only sound that fills the room for a long moment, and he swears that the more he looks at you, the hotter and harder he feels. No one has ever had this effect on him. The tension was thick over the two of you. 

“Good morning, Pumpkin,” he finally rasps. He doesn’t think you mean to let out the whimper that you do, but the sound makes him dizzy. He swallows, trying to reign himself in. 

Sleep, you had said the night before, just sleep. 

“Morning,” you respond, your voice breathy.  Bradley has to squeeze his eyes shut and take a calming breath. When he opens them, your gaze has shifted to something of curiosity, but the previous heat still simmers there, too. 

“How’d you sleep?” 

“Great,” you mutter, but your eyes have moved further down his face, “You?” 

“So good,” he breathes, watching you as you watch him. Your hand twitches on the sheets from where they rested in the small space between your two bodies. You raise it slowly, letting your fingertips graze the stubble that had appeared on his chin the last few days. You looked like you were almost in a trance, and he wondered if you could feel how hard his heart was beating. Your thumb ghosts near his bottom lip. He sucks in a breath of air, shifting just the slightest bit closer to you. Your eyes flicker back up to his.

You look as wrecked as he feels. He had to get out of this bed. But he also wants to prolong this torture for as long as he could. You were addicting, in every single way. 

“I’m uh, I’m sorry for the wake up call,” he stutters out. 

You hum in response, your fingertips still exploring his face. They trace over the scars, and he didn’t think the thing he hated so much could possibly be an erogenous zone until this moment, because a flash of fire goes through him again. “I thought I was dreaming,” you admit softly. 

Bradley gulps, but he doesn’t resist the urge he feels to settle his hand on your hip. Your eyes flutter shut and he squeezes softly. His thumb mimics yours, rubbing slowly back and forth. He wishes there wasn’t cotton separating him from feeling your skin. 

“Is that something you dream about?” he dares himself to ask. 

Your lips part and your breathing shifts. You turn your face into the pillow slightly, almost like you’re fighting against yourself. When your eyes open again, it’s like you’re staring directly into his soul. 

“Yes.” 

He wasn’t prepared for you to answer him, and he really needs to get out of this bed. He was finally getting somewhere with you after two weeks of awkward tension, and he really didn’t want to ruin it by moving too fast, despite every instinct in him saying this was completely natural between the two of you. 

He squeezes your hip again, lingering for a moment, before forcing himself to roll away from you. “I’m going to go take a shower.” 

His voice is hoarse, rougher than it had been. When he takes a peek at you over his shoulder from his spot sitting on the edge of the bed, there’s the smallest of smirks pulling at your lips. You know the effect you have on him. He likes that. 

“Use the en suite,” you suggest, snuggling back into the blankets that surround you. “The water pressure is better.” 

He finds it hard to look away from how your hair is spread out all over the pillow and how he can see the outline of your body through the white sheets. He forces himself to stand, but before he can take a step, your hand shoots out to grab his. 

“It’s okay,” you murmured, and he didn’t realize he needed reassurance of what had just transpired until he had it. He squeezes your hand in thanks and you let it drop, rolling onto your back as he walks into the bathroom. He debated for a second if he should close the door, settling on leaving it cracked just the smallest amount. He wanted you to know that if you needed in here before he was done, he was okay with that. 

Stripping down and stepping into the steam, he groans in relief. The water pressure was better here. 

The shower was spacious, despite there being a larger tub in the room as well. In what was meant to be a fleeting thought, he wondered which one you preferred, and suddenly he could see it so clearly, you laying in a bath full of bubbles, your hair on top of your head and candles lit throughout the room, beckoning him toward you with a coy smile on your face. 

He squeezes his eyes shut and shakes his head, trying to shake the visual away. He braces himself against the wall of the shower, letting the hot water rain over him, and he could just as clearly see your back pressed against the same tiles. He swears he can feel your weight in his arms as he holds you up. 

“Fuck,” he mutters, his hands curling into fists. He probably shouldn’t be thinking about you like this, right? He should give it more time. But then his mind conjures up the taste of your skin from just a few minutes ago, and the way your body felt pressed against his. 

He catches sight of your shampoo and conditioner bottles on the corner shelf and remembers how amazing your hair smelt when his face was buried in your neck. He reached for the bottle of conditioner, popping the cap and bringing it to his nose. He inhales deeply and has to bite his lip to stop himself from groaning. 

He shakes his head again, but it was a futile attempt; all he can think about was you. He can still hear the soft little mewl you let out when you felt him against you as you woke up, and the whimper when he said good morning. 

It takes him a moment to realize it might not just be echoing through his head.

It’s quiet, so quiet that he steps out from under the water to make sure it was even there. He stands completely still, holding his breath, and oh, fuck. 

“Fuck, fuck, fuck,” he groans, because he can hear you. Just barely, but when he strains his ears hard enough, the softest of moans floats through the hardly there crack he left in the door. A quiet hum follows it, and he knows, as surely as he knows that he’s falling for you quicker than he can comprehend, again, that you’re laying in the bed the two of you share, bringing yourself pleasure. 

He doesn’t stop himself this time from bringing a hand down to wrap around himself. He hisses at the contact. He’s so hard that it hurts; he knows he’s not going to last long. He’s slow with it at first, so focused on his ability to hear you. His grip is firm as he touches himself with complete strokes, squeezing when he gets to the base. As you speed up, so does he. 

He closes his eyes, tilting his head back as one hand remains braced against the tiles. He tightens his grip and through his shuddery breaths, he can almost feel what your touch would be like instead. Your hands are soft, not sporting the same calluses that he does. After a sparing moment of consideration, he reaches for your conditioner again, squirting a small amount into his hand before he grips himself again. The smell of lavender and vanilla surround him like a blanket and he groans. Yes.  

He’s hit with a muffled moan of his name, your voice catching and a breathy gasp leaving you, and he somehow knows that’s the way you sound when you climax. 

The shift in him is instant. He doesn’t hold back, jerking himself in earnest. He’s desperate for it now, picturing you spread out in that big bed, your chest heaving, and it’s the knowledge that just as he's thinking of you, he has no doubt that you’re thinking of him, too, that finally pushes him over the edge. 

Because you’re his wife, and he’s your husband. 

He’s still recovering from the power of it, fighting to catch his breath, when a soft knock echoes at the door. His eyes shoot in that direction, but the shower curtain blocks him from seeing anything. 

“Bradley,” you call, and the sound of his name from your mouth, so different from how he just heard it, almost makes him groan out loud again, “Do you mind if I come in and brush my teeth really quick?”

“Please,” he grits out, immediately flushing at the needy tone of his voice. He wants to be able to tell you to join him in the shower - to pull you in here with him and recreate the image of holding you against the tiles that he thought he saw in his head. He wants to say so much more. But instead, all he said was, “Be my guest.”

_______

There’s a noticeable shift following your night on the porch and your morning in bed. There’s less hesitation from both of you. Bradley didn’t know if things would ever be whatever used to be the same, but they’re better, so, so much better, and he thinks that together, maybe you can find a new normal. 

He had been worried initially that there would be that same awkward tension that had filled the house after he woke you up the way he did on the first night he slept with his arms wrapped around you. Instead, though, there’s a different kind of tension. Something anticipatory and exciting. He doesn’t shy away from initiating contact with you anymore, and neither do you. 

He starts seeing flashes, after that night. They aren’t always full fledged memories, but it’s enough. His dreams are more detailed than that first week provided him. He doesn’t shy away from asking you about them anymore, and from underneath the blankets of your shared bed, you fill in the blanks for him.

You honeymooned in Mexico. The two of you only lived in your small DC apartment together for a few months before you moved to California, where you bought and renovated this home together. He’s developed a love for seafood, and you’re allergic to bees. 

He loves waking up like that with you, even if it’s only been happening for less than a handful of days. 

He knows, in the deepest parts of him, that he loves you. His mind may not remember, but his body does. His heart does. He knows it instinctively and that night and next morning gives him the courage to lean into it, to explore it, even if he’s not ready to really say it out loud again. 

He wants to do something special for you. His heart is racing in his chest as he makes his way up the stairs. You’re in your home office, catching up on a few emails from the last few weeks you’ve been on leave. You’re curled up in your desk chair in an oversized sweater, your hair bunched on the top of your head and your glasses perched on your nose; even now, you completely blow him away. 

He clears his throat and knocks his knuckles against the door frame. A smile instantly appears on your face when you turn to him. 

“Am I interrupting anything?” He asks. He’s so nervous his palms are sweating. 

“Never. What’s up?” 

He notices how your eyes shift down to his right arm, where his hand is noticeably behind his back hiding something from you. Inhaling a deep breath, he unveils a small bouquet of wildflowers, holding them out to you. 

You gasp, a look of surprise overtaking you, and your eyes lift back to meet his as you gently take the arrangement from him. 

“I was wondering if you had any plans tonight?”

“I don’t know, sweetheart. I feel like I’m maybe about to.”

The blush is instantaneous; you’re the only one who has ever been able to get reactions Iike this from him - no wonder he married you. You had no problem in keeping him on his toes and oh, he loved that. 

He clears his throat again, determined not to let you completely overpower him like this, if only for his own ego. He stands up a little straighter, sending you a smirk and a wink even as he could still feel the heat on his face. 

“Be ready to go by 7,” he tells you, turning to walk out of the room before tossing over his shoulder, “dress nice.”

————-

His brain short circuits when you come down the stairs right at 7:00 that night.

You’re in a dark green dress that seems to flow down your body to your calves. The sleeves are billowy but clinch tight at your wrists. Your hair is down and your makeup is done and he wants to kiss that soft shade of pink right off your lips.

“Wow,” he whispers, “you look…”

For a second, he sees you opening the door for him instead of walking down the staircase. He’s seen this before, he thinks. 

When he fails to finish, you laugh nervously. “Nice, I hope?”

But Bradley shakes his head.  “Beautiful,” he says instead, “you look beautiful.”

He made reservations at a nice restaurant not too far from your house, and he’s glad he hasn’t been cleared to drive just yet, because there’s no way he would have been able to concentrate on the road with you in his passenger seat looking like that. 

His hand is firm on the small of your back as he leads you inside. Even in your pretty nude shoes, he’s still a head taller than you, and he can’t help but puff his chest knowing that everyone who saw you walk in together knows that you’re here with him. 

He gives the hostess his name, rubbing small circles on your back as you wait. You shiver at his touch and move just the slightest bit closer to him. He can feel the side of your body against his side. 

His bubble bursts, however, when the red headed hostess gives him an remorseful, panicked look. 

“I’m so sorry, Mr. Bradshaw. I was the one you spoke with this morning but I accidentally put your reservation for this time next week. I’m so, so sorry.” 

Looking behind her into the restaurant itself, he knows it would be futile to ask if there were any reservations available for tonight. He bites the inside of his cheek, trying to curb his frustration at the situation. She couldn’t be older than 22 or 23, and she looks genuinely apologetic at the situation. With a deep sigh, he musters a reassuring smile, telling the young girl that it was okay. 

To his surprise, you don’t seem upset at all. In fact, you look practically giddy at the disruption of his plans. 

“We can go somewhere else,” you swear, nearly bouncing in your heels, tugging him out of the crowded restaurant. 

“You look incredibly happy for someone who might not be getting dinner tonight.”

You throw your head back as you lead him toward your car, your laughter spreading through the full parking lot. “Like you’d ever let me starve.”

His lips quirk, knowing that no, he would certainly not. 

When you get to the car, instead of unlocking it, you whip around to face him. You had turned so fast that he doesn’t have time to keep himself from running into you. He grabs onto your waist to keep from knocking you over, but leaves them there when you settle your hands on his chest. 

“Forget trying to impress me with fancy dinners. What’s something fun you used to do on weekends when you were a kid? I want you to take me there.” 

He sucks in a breath and his hands tighten on your waist. 

Suddenly, he’s in another parking lot. It’s colder outside, but under the jacket you’re wearing, he spots the same green dress. Your hair is a little bit shorter, maybe a little bit darker, but your eyes sparkle in the shine of the street lights just as they are now. You’re leaning against the side of his Bronco, speaking the exact same words after another messed up reservation. 

When he snaps out of it, one of your hands has moved to cup his cheek, your thumb running over his skin. 

This wasn’t the first time this has happened on a first date with you, and suddenly your giddiness makes sense. The two of you are getting almost an exact do-over, even if he didn’t realize it at first.  

He leans in and kisses you. You let out a surprised sound, but don’t hesitate in returning it, your nails scratching through the scruff on his face before coming back down to settle on his chest. When he pulls away, both of you are grinning. 

“How do you feel about arcade games and pizza?” 

Two hours later, you had demolished an arcade bar pizza and mozzarella sticks, and he was sipping on a cheap beer while you had a vodka and ginger ale, and he truly can’t remember ever being so happy. He had beat you at ski ball and Pac Man, but you were giving him an absolute run for his money at air hockey. Seeing you so dialed in directly across from him was distracting, and when he tried to use that as his excuse when you inevitably beat him, your giggle mixed in with the loud games and music surrounding them.

He holds your hand tightly as you weave your way through the crowded arcade, trying to find the giant jenga you promised you’d beat him at. He’s starting to buzz a little bit underneath his skin, jittery in a way that he thinks may be a normal side effect of being in your presence. When you finally break your way through the crowd to the outdoor area of the bar, he pulls you away from where all the other people are, finding a corner outside of the reach of the lights they have woven through the palm trees and around the building. He pushes you gently into the brick, mindful of your head and your dress and the heels you’re still wearing. 

“I think I remember how this ended the first time,” he says, resting one hand on your hip while the other braces against the building beside your head, effectively caging you in. 

“Oh yeah?” you breathe out, threading your fingers through your hair. 

He hums in response, leaning in to whisper in your ear, all the people and sound fading away from around the two of you, “I told you I loved you.” 

Your fingers tighten in his hair for a moment, and he lets you tug him away from your neck to meet your eyes again. 

“I told you you were crazy then, saying that on our first date,” you provided, and Bradley nods, agreeing with you. You gulp slightly, but your eyes are still shining, hopeful and happy. 

“And now?” you whisper, bringing both arms to wrap around his neck, “how are you feeling now?” 

He takes a step closer until his body is flush against yours. He takes a deep breath, breathing in the scent of you, and places a lingering kiss on your forehead. “I’m feeling like I’m remembering why I said it the first time, and why I said it every time after that, too.” 

You push yourself up, capturing his lips with yours, and like he thought over three years ago, he thinks he could kiss you for the rest of his life and die happy. 

It’s after midnight when the two of you get home. He intertwined his fingers with yours as soon as you both got out of the car. He doesn’t let go when you step into the house from the garage, or as you kick off the nude heels you had worn all night. Florry perks her head up from where she’s laying on top of one of the pillows on the couch, but settles back down when she notices it’s just the two of you. You don’t bother turning any of the lights on, making your way to and up the stairs. He tugs you to a halt when you reach the open door to your bedroom. You raise an eyebrow, silently questioning him. 

“I know I’ve been sleeping in there with you the last few days,” he murmurs, “but I can’t walk you to your front door like on a proper date. The bedroom door seems like the next best thing.”

The small smile you had on your face the whole way home quirks up even higher as you take a step over the threshold and into the room, keeping his hand in yours as you go. “I asked you inside that night, too. Come to bed, sweetheart.” 

He holds you tight that night, his legs intertwined with yours and his arm draped over your waist as you lay facing him. You don’t do more than exchange a few long, lingering kisses, because despite how much he wants to take it further, he knows the two of you aren’t there yet. 

He’s going to earn it, to be certain that you love this version of him as much as you loved the version he doesn’t quite remember yet. He’s looking forward to proving it to the both of you that you can. 

-------

Part Seven :: Series Masterlist :: Main Masterlist

Notes: I hope you liked this one! Nervous is an understatement. Would love to hear any thoughts you may have :)

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[yoongisleftshoulder]

BTS Reacts: Biracial S/O Experiences Racism

A/N: Of course, something like this can be a touchy subject and I will take full responsibility if I write anything offensive or incorrectly. As I've said in previous pieces like this, you are welcome to call me out on any mistakes so I can learn and do better. I personally am not biracial nor have I experienced racism of the sort but my inbox is always open if you need support or someone to stand with you. Also, I apologize but I couldn't find credits for some of the gifs used. I take no credit for the making of them.

TW: General racism, bullying

JIN:

Jin couldn't believe it when you pulled up an antis hate themed blog focused around you. He knew there would be some heat once your relationship was revealed to the public but he never thought people would be low enough to create an entire blog to bully you and insult you just based off of your skin color. It almost blew his mind that someone would take the time to put you down so badly. Jin would gently take your phone out of your hand and close the page, setting the phone down and out of view.

"Don't pay attention to a word they're saying. They're not worth your time, you're perfect the way you are."

Jin made sure the blog and nasty racist comments thrown at you were forgotten quickly, reassuring you that they were meaningless and simply not true.

YOONGI:

Yoongi had been out with Jin picking up food for the two of you when you decided to watch a few video compilations on YouTube that some fans had created for your relationship with him. Most of them were cute and wholesome videos with nothing but positivity in the comment section and you found yourself smiling widely throughout your time reading them. However, on the last video you had chosen, the comments made your heart sink. You weren't sure why they were there all of the sudden but many users had written harsh racist insults towards you, some even going as far as writing out threats. You knew it was stupid and the words were empty and didn't really mean anything but you couldn't control the tears that were forming in your eyes, eventually beginning to spill down your cheeks. Just as you were at peak sobbing and second guessing yourself, wondering if Yoongi really loved you as much as he said, he walked in the door, food bags in hand. Immediately, when he saw you curled up on the couch crying, he dropped the bags and sat on the cushion adjacent to you. He started rubbing your arm, unsure whether or not doing anything further was going to upset you.

"Woah, what's wrong sweetheart?" Your boyfriend asked, his voice soft.

Between sniffles, you did your best to explain how so-called 'fans' were being incredibly racist towards you and saying Yoongi deserved someone of his own race.

Yoongi couldn't believe what he was hearing and was only able to muster out a quiet "What the fuck?" He was pissed to know you were upset and pissed that anyone could say such things to you.

"Don't listen to those assholes, they don't know you and they will NEVER know me. I love you, you're perfect the way you are. They're probably just jealous that there's nothing even mildly interesting about them. They mean nothing."

HOSEOK:

*Ping*

*Ping*

*Ping*

Your phone had been blowing up more than usual. Your boyfriend, Hoseok, was sitting next to you so you opted to check it, wondering who else would be sending you so many texts. Lit up on your screen were texts from your best friend, telling you not to listen to what people are saying on Twitter and that all of those people were wrong about you. Confusion washed over you as you opened the Twitter app to see what was going on. The first thing you saw was your relationship with Hobi on the trending list. Your heartbeat sped up as you tapped on the link to checkout the corresponding posts. As soon as it opened, you were met with post after post about the live you did with him yesterday, where you had revealed your face for the first time. There were comments saying how pretty you were and how sweet you seemed, of course, but among these comments were floods of hate speech. Every single negative comment had to do with the fact that you were biracial. You suddenly closed the app, tossing your phone to the side, startling Hoseok. He closed the book he had been reading in the chair across from you and asked you what was wrong, moving to sit aside you when he noticed tears pooling in the corner of your eyes. All you told him was to check Twitter. Taking out his own phone, he clicked on the trending HoseokxYN link and skimmed through the posts and comments. He very quickly put his phone back into his pocket, unable to read anymore racist words against you. Pulling you into a tight hug, he reassured you that he felt sorry for those people, telling you that they must feel so badly about themselves and have such low quality lives that they had to spew meaningless hate towards you. If anything, they were lower than you and were only doing it to feel better about themselves. Even though the remarks were towards you, it felt painful to read such things and he was overwhelmed by disappointment.

NAMJOON:

As you and Namjoon made your way through the intensely growing crowd inside of the airport, fans yelled and screamed various words of encouragement towards Namjoon. You loved to hear other people showering him with love and positivity, despite the craziness of the crowd itself. You were smiling widely while walking hand in hand with your boyfriend, listening to the fans, until you suddenly heard someone take a jab at the color of your skin. Namjoon heard the person too, stopping for a brief second to turn and glare at them. He shook his head as he turned back around, gripping your hand tighter, pulling it up to his face to lightly kiss your knuckles. Like a chain reaction, that one person being brave enough to say such things to you in front of him set off a wave of more racism. Namjoon began walking even faster, guiding you the whole way, wanting desperately to get you out of there.

"Those aren't my fans. If they were, they would never say such bullshit things to you."

JIMIN:

Jimin witnessing you beginning to cry after seeing racist comments saying you weren't worthy of being with him because you weren't Korean hurt his heart. Your laughter was his favorite sound in the world and he lived to see you smile. Seeing you so upset was painful and made tears prick his own eyes. You were so important to him and yet strangers were bringing you down with nonsense hate. Jimin made sure to pound it into your head that he wanted you and only you; if he wanted someone who was 100% Korean, that's who he would have chosen.

TAEHYUNG:

After a long chat, you and Taehyung decided to reveal your secret relationship to the public after having been together for over a year. Taehyung took the bold leap by posting a couple of cute, romantic photos from Valentine's day on his Instagram. Knowing that it would warrant a little bit of craziness, he did it late at night before the two of you went to bed, planning on checking on it in the morning.

That next morning, Taehyung had woken up before you. Rather than waking you up, he went into the kitchen, fixed himself up some breakfast, and got comfy on the couch with his phone, ready to checkout the reveal reactions. He found himself giggling at some of the comments, even feeling happy over some of the supportive ones he read. Not long after reading, though, he stumbled upon comments he wished he hadn't seen. Many racist insults and death threats filled the comment thread. They were targeting you because you were biracial, spewing hate and saying he deserved better than you, someone who was fully his own race. He couldn't believe what he was seeing.

"How could these people say things like this?" Taehyung whispered to himself, still trying to be careful about waking you up.

The thought of you waking up excited to read the reactions of army only to see your race being the main focus of the thread made him very upset. He pondered whether he should delete the photo or not, wanting to shield you from everything. After a while of thinking, he simply turned off the comments to the post.

When you finally awoke, the first thing you did was ask him about the public's reaction. He produced a white lie and said the staff recommended that he turn the comments off but allowed him to keep the photo up. Although you were disappointed, he would much rather have you thinking that's what happened, instead of being aware of the nasty racist comments that flooded the post.

JUNGKOOK:

The last thing Jungkook expected when you tagged along on a flight and exited the airport with him, navigating through the crowds of screaming fans, was to hear several death threats and racist remarks thrown around towards you. He gripped your hand tighter and tighter with each disgusting comment he heard, knowing he couldn't do anything in that very moment. He glanced at your face multiple times, checking if you were still mentally there, only to see that you had begun crying quite hard. Instantly, Jungkook removed his jacket and held it over you to cover your face as various people with their phones and cameras hounded you. When you were both sat safely inside of the car waiting for you guys, Jungkook pulled you in close, kissing the top of your head while you buried it into his chest.

"You know I don't think of those things, right? I don't care about your race, I love you for you. Don't listen to those people, they aren't real army."

[stellari-s]

Okay, ajjajhajja, I am nervous to ask for this request because I don't want to make you feel uncomfortable, so, that's okay if you decline, I understand-

I had this thought, so: Reader, but they are blind. Like, Helena's level blind, if not worse, and in one match, Ithaqua stumbles upon them, thinking that they'll be an easy catch, but! They are kiting like a beast, jumping, running, stunning

Maybe he'll proclaim them as his enemy? Y'now? The tension? 👀

✨

hi, anon, sorry for the delay! and no worries at all. i'm not uncomfy... in fact i really like getting requests! so i hope to receive more 🥹 i also hope you enjoy this and that it's at least somewhat worth the wait...!

request; yes, by anon! requests are basically always open, so feel free to send them to my inbox!

wc; 1 074.

tags; gn! survivor! reader, default! ithaqua, visually impaired reader, some small melly & norton interaction because i love bickering scenes, please teach me how to kite like this reader.

summary; it's been a while since your last match, when you suddenly are put into one now. there, a certain hunter rekindles your competitive spirit...

“it’s been a while since you saw this letter end up at your door.”

you can hear your friend, martha, lean against the door next to you as you brushed your fingertips across the paper. in different places were indents, somewhat like a code only known to you.

me, martha, melly, and norton.

“i hope i haven’t gotten too rusty,” you reply, “especially in running the hunter.”

“you did seem to have a penchant for being the first one chased.” martha’s tone is lighthearted, but you know there is some truth to those words.

“it was troublesome back then, but maybe i’ll have a new outlook after this break.”

“you’ll probably have to write that down in your diary later.”

“mhm.”

the match preparation room is located remotely from the rest of the manor - it’s a room attached to one of the corners of the otherwise large residence that could house many, many people. you struggle to see the details of the room with the amount of detail most of your teammates see it, but from what they describe, you know there are two sections of the room: one a long dining table with an ominous and mysterious window backdrop that occasionally shows a shadow of long, spindly arms with human hands silently moving about. on the opposite side is a curtain, behind which the hunter prepares for the match.

survivors like you never know which hunter they’re going to face each match, and at first it had made you nervous, but eventually you are able to relax more after playing so many matches. you have run into every hunter at least once so far, so you more or less know how to counter their moves and even predict what they may do next.

well, every hunter but one.

“i have a bad feeling,” norton comments with a somewhat sour expression, crossing his arms, “i swear, if i have to fight against that damn wind storm again-” he cuts himself off, but you have a sense of what he was going to say.

melly lets out a small hmph. “if that happens, i’ll help you out. i wouldn’t mind you being in my debt. in fact it would work quite well in my favor.”

“oh, shut up, your bees are the last thing i want to see and hear.”

you are initially nervous for this match, for multiple reasons, but upon hearing melly and norton’s friendly bickering, you feel a little more relaxed by the time you find yourself on sacred heart hospital’s second floor, from what your feet can feel.

did norton mention something about wind? is that related to this new hunter?

if that’s the case, it might be a good idea to stick to places with higher walls. perhaps near the ruins, the shack, or here near the hospital, where there are large, wide gates just outside.

for a little bit, you survey your surroundings for good measure, walking around and “marking” obstacles in your mind and where they are. you then make your way toward a cipher machine, but when you hear the sound of footsteps coming from the staircase just outside, your heart starts to clench, screaming warnings at your mind.

you can tell more or less where the hunter is because the floor is hard, so his footsteps make a lot of noise. for good measure, you slam a pallet down early as a gust of wind takes your breath away, sucking you in toward the hunter.

“found you!” the hunter says, his voice possessing a slightly singsong quality. you can feel another gust of wind flow past you toward the hunter. this is good: some hunters are more “sneaky”, making it harder for you to run them with you not being able to see well, but with this one, you can use the direction of the wind to give you information.

you can make it work.

jumping down to the second floor, you hit him with the pallet on the hospital’s first floor before making your way just outside.

you try looping him around the wall, but he eventually makes it to the same side as you. with the wind, he hinders your ability to run, and you have to give him a hit.

but that is all you’re willing to give.

five ciphers becomes four.

another stun.

four to three ciphers left.

you nearly get hit from accidentally bumping into the ruin walls, but you vault in the nick of time.

two ciphers left.

the hunter uses that ability again, but you are already near a window. you vault over it and run perpendicular to the current.

one more to go.

for one moment, you run toward him, but quickly turn back. you manage a juke, giving you a second to create a bit more distance.

only when all ciphers are done does he finally land another hit on you. this one is harder than the last one, causing you to rub your back and hiss in pain.

“would it hurt to be a little more gentle...?” you mutter, trying to crawl.

the hunter nimbly picks you up on balloons. “you ran me the entire match and you want me to be gentle?”

“call it a stroke of luck,” you reply, watching as he takes you down to the basement. you don’t bother struggling. “by the way, what is that weapon? i can’t see very well.”

“you can’t see very well, so i thought you wouldn’t last this long.”

“i can’t see very well, but that doesn’t mean my other senses are also impaired.”

“i’ll keep that in mind.” he goes downstairs and chairs you in the innermost corner. “and every time we meet i’ll make sure you’re down at five ciphers.”

“then when we meet here on after, let us see who lady luck favors then.” you give him a small smile: an acceptance of the challenge in his words.

the chair starts spinning, quickly increasing in speed and making you dizzy in turn. the chair descends underground, taking you back to the manor, leaving you quite nauseous in the end.

at least your teammates could make it out though.

it’s been a while since you last participated in a match, so you had thought you lost your competitive spirit. but this match has clearly proven otherwise.

as long as you two consider each other enemies, you have no intention to let this hunter win.