Homemade Pizza




Before moving to the farm, pizza delivery was a weekly affair. However, delivery does not happen in the middle of the country! I had played around with pizza crust in the past. Mostly to get the kids involved by topping and baking their individual pizzas.  I’ve tried many recipes over the past few years. Some have been really good, but I have never tried a recipe that when I knew my search was over until this crust.
This recipe is almost as simple and picking up the phone to order a pizza, but the flavor is much better! (The fruiter the olive oil the better the flavor.)  No kidding, it takes just a matter of minutes to mix up this dough using my heavy-duty Kitchen Aid mixer with a dough hook. Allow the dough to rise for two hours.  Then you are ready to prepare your homemade pizza or refrigerate the dough to use over the next 12 days.  You will get about three 10-inch pizzas from this dough.
Most recipes will recommend a pizza stone. I have used stones and pans, and I prefer a large, heavy-gauge baking sheet with sides. The sides will keep the oil from dripping in the oven, and a heavy-gauge pan holds enough heat to brown and crisp the crust nicely. This crust also doubles as a nice focaccia bread!  (Recipe below, no picture of the focaccia, sorry!)
Thirty minutes before baking time, preheat the oven to 425 °F. Prepare this simple, no-cook sauce and measure and prepare all of your toppings in advance. Remove from the pan immediately and serve.

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Olive Oil Dough for Homemade Pizza
  • 2¾ c. lukewarm water
  • 1½ tbsp. granulated yeast (2 packets)
  • 1½ tbsp. kosher salt
  • 1 tbsp. sugar
  • ¼ c. extra virgin olive oil
  • 6½ c. unbleached all-purpose flour
  1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
  2. Mix in the flour without kneading, using a spoon, a 12-cup capacity food processor (with dough attachment), or heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
  5. To prepare the pizza: Thirty minutes before baking time, preheat the oven to 425°F (or you could go up to 550°F).
  6. Prepare and measure all of the toppings, set aside.
  7. Dust the surface of the refrigerated dough with flour and cut off a grapefruit-size piece. Dust the piece with flour and quickly shape it not a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  8. Flatten the dough with your hands and a rolling pin on a flour dusted wooden board to begin flattening. Once you gave flattened it to about 1-inch thick move to your pan and continue to flatter and shape with your fingertips. You may need to allow the rolled dough to relax for a few minutes to allow further shaping.
  9. Top with a small amount of sauce and spread, leaving ½-inch to 1-inch pizza sauce. Top with mozzarella and toppings of your choice.
  10. Bake for 8 to 12 minutes, depending on the temperature used. Remove from oven when the pizza is evenly browned and cheese has melted.
  11. NOTES: You c
You can mix and store the dough in the same container if you prefer. You need a large food-grade container that holds about five quarts. If you double the recipe you will need a container that holds at least ten quarts. Sam's Club has a few good options. I have punched a hole in the lid of mine and use it specifically for my dough.

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Pizza Sauce for Homemade Pizza
  • 1 (28-oz.) can crushed tomatoes
  • 2 (6-oz.) cans tomato paste
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. Italian seasoning
  • 1 tbsp. dried oregano
  • 1 tsp. onion powder
  • 2 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  1. Place all ingredients in a large bowl and stir to combine. Store in refrigerator.
If you prefer a completely smooth consistency you pour the mixture into a blender and pulse several times.

Can be frozen.

5.0 from 1 reviews
  • Suggested toppings:
  • Onions and fresh rosemary
  • Cherry tomatoes, halved with chopped fresh basil.
  • Black olives and goat cheese.
  1. Grease a baking sheet with a rim with olive oil, set aside. Preheat oven to 425°F, with an empty broiler pan on any shelf that won't interfere with the focaccia.
  2. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  3. Flatter it to a ½-inch to ¾-inch thick using your fingertips with a minimal amount of additional flour. Please the dough on the greased baking sheet.
  4. Top dough with your desired toppings. Drizzle lightly with olive oil. You do not want to cover the whole surface with toppings or oil. Sprinkle with salt and freshly ground black pepper.
  5. Allow the focaccia to rest and rise for 20 minutes.
  6. After the focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot tap water into a broiler tray and quickly close the oven door. Bake for about 25 minutes, or until the crust is medium brown. Be careful not to burn the toppings. The baking time will vary according to the focaccia's thickness.
  7. Cut into wedges and serve warm.

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Artisan Bread with Herbed Oil Dip



I hope you aren’t expecting a Valentine’s Day themed recipe!  I have worked on several recipes but they just weren’t recipes that I wanted to post so this year I will not be posting a Valentine’s Day recipe.  If you are looking for a Valentine’s Day treat check out this post from February 2014.

Artisan Bread
  • 3 c. lukewarm water (100°F)
  • 1½ T. granulated fast acting yeast (2 packets)
  • 1½ T. kosher salt
  • 6½ c. unsifted, unbleached all-purpose white flour
  1. In a 5-quart plastic bowl/container with lid, add yeast and salt to water. Stir to dissolve. Mix in flour using a wooden spoon. Do not knead. (I ended up mixing with wet hands) Mix just until everything is moist. The dough should be wet and loose. Allow to rise in lidded bowl/container, not airtight. Beverly noted that she punched a small hole in her lid with an ice pick. This allows the gases to escape a little. Allow to rise at room temperature about 2 hours. (I had to leave the house, I allowed my dough to rise about 3 or 4 hours.)
  2. Place a piece of parchment paper on an unrimmed baking sheet (if you use a rimmed baking sheet, flip it over and use the bottom of the pan). Sprinkle the surface of dough in the container with flour. Pull up and cut off ¼ of the dough using a serrated knife. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go. Dust your hands with flour, if needed, to prevent sticking. The top of the dough should be smooth. It doesn't matter how the bottom looks. Place the dough on the parchment paper. Let the loaf rise 30 to 40 minutes, no need to cover.
  3. Preheat a baking stone on middle rack in the oven for at least 20 minutes at 450°F. Place an empty baking pan on the rack below the stone. (If you don't have a stone you can still bake; the bottom just will not be as crisp.)
  4. Dust the loaf with flour and slash the top with a knife using a tic tac pattern, cross or slashes. Slash just before baking.
  5. Have a cup of water near the oven. When the oven and stone are preheated and the loaf is ready to bake slide the bread and parchment paper onto the baking stone. Quickly pour the water into the pan under the stone. Bake at 450°F for about 30 to 35 minutes until golden brown. Cool. (Allow to completely cool for best texture.)
  6. Store the remaining dough in the lidded (not airtight) container for up to 14 days. Cut off ¼ and cook as you like.

Herbed Oil Dip
  • 1 tsp. crushed red pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. granulated garlic
  • ½ tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried rosemary
  • 1 tsp. dried parsley flakes
  • 1 tsp. dried minced garlic
  • ¼ to ½ c. extra virgin olive oil
  1. Combine all ingredients except oil.
  2. To serve, pour olive oil on a plate and top with herbs.
  3. Store unused herbs in an airtight container. Use as needed.

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Amye’s Top 10 of 2014



It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

amaretto cheesecake 3


2.  Snapper Hemingway



3.  Greek Salad Dressing

greek salad dressing


4.  Queso

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5.  Pretzel Dogs

pretzel dogs copy

6.  Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas


7.  Heirloom Tomato Salad with Lemon Vinaigrette

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8.  Scalloped Sweet Potatoes

Scalloped Sweet Potatoes 1


9.  Southwestern Corn Pudding

southwestern corn pudding


10.  Blarney Blue Cheese Chips


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Angel Biscuits

angel biscuits

I remember spending the night with a friend when I was growing up.  Her mother baked canned biscuits for breakfast and I remember thinking they were delicious and wished my mother would bake canned biscuits too.  My mother only made homemade biscuits, she was boring.  What was I thinking?  My mother does not cook like she use to and I love it when I get one of her homemade biscuits!!  To this day her biscuits are the best I have ever had.  I’m not sure what she does, but I can make my biscuits exactly like hers and her biscuits are always better…hands down.

This is my mother’s recipe for Angel Biscuits.  This is not her everyday biscuit recipe but her “special occasion” biscuit recipe.  These biscuits are mixed up, then refrigerated at least 8 hours before they are baked.  I bake these every Christmas morning.  They are delicious with sausage and ham or just buttered while hot and served with jam or syrup.


Angel Biscuits
  • ¼ c. warm water (105° to 115°)
  • 2 (1/4-oz.) envelopes active dry yeast
  • 5 to 5½ c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tbsp. baking powder
  • 1½ tsp. salt
  • 2 tbsp. sugar
  • 1 c. shortening
  • 2 c. buttermilk
  1. Combine ¼ c. warm water and yeast in a 1-cup liquid measuring cup; let stand 5 minutes.
  2. Combine 5 c. flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add yeast mixture and buttermilk; stir just until dry ingredients are moistened. Stir in remaining flour, if necessary, to make soft dough.
  3. Turn dough out onto a lightly floured surface and knead 1 to 2 minutes. Cover and chill in refrigerator at least 8 hours.
  4. Pat or roll biscuit dough to ½" thickness. Cut dough with a 1½" round cutter, and place on a lightly greased baking sheet. Bake at 400° for 10 - 12 minutes.


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Pretzel Dogs

pretzel dogs copy

These Pretzel Dogs have quickly become a favorite of my family and friends!  I have been so excited about sharing this recipe with you.  I have tried dozens of recipes over the years, but when I discovered this Alton Brown recipe on food network.com my searching was over.  These are perfect…pigs in a blanket on steroids!

These plump, juicy hot dogs wrapped in a soft pretzel dough are sure to be a hit at your picnic, party or tailgating.  Eat them alone or with mustard, cheese, or your favorite condiment for dipping.  Have fun with them and get creative with the toppings.  You can sprinkle the pretzel dogs with sea salt, cheese, jalapeños, or with the everything seasoning that I used (recipe follows).  Kids and adults alike will not be able to resist them and they will come back for more so make plenty!


Pretzel Dogs
  • 1½ c. warm water
  • 1 tbsp. sugar
  • 2 tsp. kosher salt
  • 1 pkg. active dry yeast
  • 4½ c. all-purpose flour
  • 2 oz. unsalted butter, melted
  • 10 c. water
  • ⅔ c. baking soda
  • 2 lg. egg yolks, beaten with 2 tbsp. water
  • Topping of your choice: Sea Salt, Everything Seasoning, Cheese, Jalapeños
  • 2 pkg. hot dogs
  1. If using a bread maker add the warm water, sugar, salt, and melted butter to the pan. Top with flour, make a well in center and add yeast. Set machine to dough cycle and skip to step 3.
  2. Otherwise, combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  3. Preheat the oven to 450° F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  4. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  5. In the meantime, turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
  6. Cut the dough into 20 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
  7. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
  8. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the topping of your choice.
  9. Bake until golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Everything Seasoning
  • 2 tbsp. dried minced onion
  • 2 tbsp. dried minced garlic
  • 2 tbsp. poppy seeds
  • 2 tbsp. sesame seeds
  • 1 tbsp. kosher salt
  1. Mix all of the ingredients and store in an airtight container.



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