1 tablespoon yeast
1 cup warm water (use hot water from the tap)
1 tsp. honey
1 tsp. salt
1-2 Tb. olive oil
2-1/2 cups unbleached flour (I usually add 1 c. whole wheat)
sauce and toppings of choice
Add yeast to a mixing bowl. Pour the 1 cup hot tap water over it and mix.
Add the remaining ingredients and let the mixer run at medium speed until the dough clears the side of the bowl (you can do this by hand: beat vigorously for 30 strokes).
Let dough rest in the bowl 15-20 minutes while you preheat the oven and prep the toppings.
On a large baking sheet or pizza pan/stone, sprinkle a bit of cornmeal. With oiled hands, remove the dough from the bowl and pull/shape into a general rectangle or circle (depending on your pan), then lay it on top of your cornmeal coated pan. Using a rolling pin or your hands, flatten and stretch the dough to fill the pan.
Bake the dough for 10 minutes in a 425 degree oven (you don’t have to, but it ensures a fully cooked center crust, no matter how many toppings you add).
Remove prebaked crust from the oven and spread with your toppings: sauce, shredded cheese, cooked meat and chopped vegetables.
Place topped pizza back into oven and bake for 10-15 minutes more, or until cheese is melted and toppings are browned.
Slide the whole pizza from the pan to a cutting board and slice into pieces.
Credit: Cast Iron Cooking Facebook Group (Roberta Rydstrom Miller)
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.