Pizza dough!

pizza!!

There are times in life when you have to put a lot of things on your pizza to make it right. Sauce, spinach, basil, artichoke hearts, olives, three cheeses, onions, then some mozzarella, then green peppers and chipotle flakes for good measure.

You have to ask yourself, how much is too much? Will my crust be able to support my hopes and dreams without becoming a soggy floppy mess? With a hearty crust like this one, you don’t have to second guess your pizza goals or live with the regret of never achieving your full pizza making potential.

Pizza!!

Here’s what ya need:

1 cup H2O

3/4 teaspoon honey

1 1/2 teaspoons salt

1 1/2 Tablespoons extra virgin olive oil

2 2/3 cups bread flour

1/2 cup + 1 Tablespoon whole wheat flour

1 3/4 teaspoons active dry yeast

1 Tablespoon dry roasted garlic

If you have a bread maker, use the kneading paddle and put all ingredients into your machine in the order listed. If you are using a mixer, use the hook attachment and knead all ingredients until dough is smooth and a little warm.

Remove dough from bread maker or mixer and place in an oiled bowl, cover with a towel or cling wrap. The dough will be ready to use once it has doubled in size!!

We found that throwing it down on a cookie sheet lined with parchment paper and rolling it out with a rolling pin was the easiest way to get an even crust.

Load it up with all the goodies you can find and then bake in the oven at 475 F for 15 minutes or until browned to your liking.

XO

Charleston Spice Co.

Pizza!!

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Jalapeño Garlic Black Truffle Popcorn

What do you do with two beautiful jalapeños,

Jalapeños

a few cloves of garlic, and some black truffle sea salt?

Truffle salt

You could make some popcorn!!!!

Jalapeño, truffle salt and garlic popcorn

That’s right, POPCORN!!!!!

I slice the peppers into rings and the garlic into slivers and put the truffle salt on standby. I have a Whirley Pop so I put the popcorn and oil in and turn the stove on high. When the oil starts to bubble in a spirited manner I throw in the peppers and garlic and continue the popping as per usual. The delayed addition keeps the overall heat down and makes it so the garlic and peppers aren’t overly roasted. But you can add the peppers sooner or later depending on the peppers you are using and your own personal preferences.

Once the popping is complete I pour the popcorn into my bowl. At this point it’s always nice to have a second pair of hands so one person can pour the popcorn in layers while the other person makes sure to get the appropriate amount of truffle salt onto all the popcorn!!

Happy popping!!

XO

Charleston Spice Co.

Jalapeño, truffle salt and garlic popcorn