Pizzaaaa time!!! Who does not enjoy a slice of pizza once in a while? My family and I love making it over the weekend, or Friday night. Also, on Sundays pizza became a kind of tradition when the football is on, then we eat a nice dinner later.

Usually, I make a double the size on Friday, cut into equal portions, place in the Ziplock bags and leave the dough in the fridge until Sunday. The dough comes out even better when it is at least 24 hours in the fridge, however, sometimes I bake it right away and there is nothing wrong with it.

Like this one that I am sharing today. I left it to rise for an hour and a half. It turned out great! I made one large pizza, and the rest I made a huge pizza roll, but they could be much smaller. Yes, this could be also called Calzone, since it is an oven baked, filled with cheese and pepperoni pizza.

I will share the footage or a BONUS recipe at the end of my video for pizza. It’s quite basic and simple. I did not know if I should add it or perhaps remove from the video, regardless of the possibility that the video is longer than my standard ones.

Maybe some of you may even attempt to make it, that is why I decided to keep that extra recipe “pizza” idea. The children go bananas over Calzones, and also adults. It is truly a heavenly baked goodie, I must say, and extremely fulfilling, wouldn’t you agree?!

As far as flour goes, I clarified it bellow about it. I truly enjoyed blending both flours, It is an option that you might like to try. The dough is phenomenal whichever way you make, however, only a bit better when you blend both.

Click HERE for more amazingly delicious PIZZA RECIPES

This is my most favorite way to make my kids happy on Friday night, after soccer conditioning, or band practice, where they have to stay longer at school.

So, when they come home, the aroma of freshly baked pizza wraps the entire house. Can you imagine it? I call that “a labor of love” especially when I see their happy faces.

The movie is on television, blankets thrown on the oversized sofas, lights off, pizzas in front of us and that is pretty much our Friday night. It might be strange to you, but for us, there is nothing more special, nor satisfying to do on Friday night.

I am really inhaling these special moments before they leave my nest. You really do not think about anything. Your whole world is right there next to you, enjoying these simple, but special moments just as much as you.

WATCH MY VIDEO AND SEE HOW I MADE THIS PIZZA, WITH A QUICK BONUS RECIPE.

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Homemade Pizza

Dough for 2 pizzas

Course Main Course

Cuisine American

Keyword pizza, baking

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 envelope instant dry yeast 2 teaspoons/ ¼ Oz /7g
• 1 teaspoon sugar 4.25g
• ½  cup Luke warm water 117ml
• 1½   cups All Purpose flour 180g
• 1½   cups Bread Flour + for dusting 180g (approx. ½ cup more /60g)
• 2 teaspoons  Table Salt 11g
• 1 cup Luke warm water 100 degrees F/37.7 C (235ml) (add a splash more, if needed)
• 1½   tablespoons olive oil 22 ml

Topping:

• 2 tablespoons Pizza Sauce
• Fresh Mozzarella /or shredded Pizza cheese
• 1/4 cup Grated Parmesan Cheese
• 1 teaspoon Italian Herb mix basil, oregano, rosemary, thyme, marjoram

Instructions

1. Combine yeast and sugar in a small bowl and add Luke warm water. Mix and allow the yeast to activate for a couple of minutes.
2. In a large bowl, combine bread flour and all-purpose flour, mix, then add 2 tsp. Salt, mix again.
3. Make a well in the middle and pour activated yeast. Mix, then add 1 tbsp. Olive oil.
4. Pour water gradually, and start mixing. When you used all the water and everything is combined, flour your working surface.
5. Take the pizza dough out and start kneading. Knead for about 20 minutes to release gluten, and becomes elastic or until the ball is smooth and firm, but still just a bit sticky. You can use Stand Mixer if you desire.
6. Grease a large bowl with the remaining ½ tablespoon of olive oil, add the dough, dust with a bit of flour and cover the bowl with plastic wrap/film.
7. Put it in a warm area and allow the dough to double in size, for about 1 to 2 hours.
8. Preheat the oven to 475F/245C
9. Flour the working surface again, and knead the dough for a couple of minutes, then, make a loaf and cut in half.
10. Stretch the dough into thin crust (it will still rise a bit more when it’s baking). Stretch the dough to the end of the baking tin if possible. I used my hands, but you can use the rolling pin.

Recipe Notes

• I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
• The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
• If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
• Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or large container with a fitted lid. It is good for the next 48 hours.
• Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.
• Topping: Add Pizza sauce, homemade or store-bought (pasta sauce would work too). Add sliced fresh mozzarella cheese, or a couple of handfuls of the shredded pizza cheese blend, which contains I believe over 5 kinds of cheese together. Sprinkle with Grated Parmesan Cheese and Italian herb mix, and always bake at high temperature, preheated oven. Bake for 12 to 15 minutes or until the crust is golden and cheese is melted completely. You can add other toppings, but I served it with baby greens (spinach, baby chard, etc.). Rocket or Arugula would make super topping too.
• Sandra’s Easy Cooking is AMAZON AFFILIATE. CHECK MY AMAZON STORE. 

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Sweet potato cocoa waffles make a wonderful breakfast. When you add some cocoa and you have incredibly tasty waffles.

With Stone Sour in my ears, I am ready to share a recipe for these delicious waffles.

One morning last week upon my waking, I could virtually taste the waffles. Maybe I was dreaming about them or something, cannot remember, but I have issues with cravings. When I crave it, I set out to make it.

See, I had this thought of making sweet potato waffles and here they are. I made 3 times before making a video with my baby boy, Daniel.

He had an idea to add cocoa, and I am so happy that he suggested because it gave these waffles another level of flavor.

These waffles are sweet, delicious and perfect any time of day. We had them for dinner, too, with different spreads laying around the table.

Isn’t breakfast for dinner the best idea? We do that often, actually. When it comes to waffles, I think the sky’s the limit.

We can add so many amazing veggies to boost them up; Carrots, potatoes, beets, etc., or make them plain, chocolate, savory or sweet.

CLICK HERE FOR MORE WAFFLE RECIPES

We are still doing kitchen adjustments and I really cannot wait until everything is done. If you are subscribed to my blog, you already know how it looks.

I like sharing my thoughts and sometimes pictures that I don’t share here on my blog with my subscribers. Pretty soon, I will share it on my blog as well, so no worries! Now, let’s get back to the recipe.

WATCH MY NEW QUICK VIDEO TUTORIAL WITHA SPECIAL GUEST/HELPER!
Sweet Potato-Cocoa Waffles 

Yield: Serves 4

Sweet Potato Cocoa Waffles

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Sweet potato cocoa waffles make a wonderful breakfast. When you add some cocoa and you have incredibly tasty waffles.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 Large Sweet Potato medium size, peeled (2 cups shredded/about 450-500g)
• 2 eggs mixed
• 1 cup 140g All-purpose flour
• 3/4 cup 150g Sugar
• 1/2 tbsp. 3.15g Cinnamon
• 1 tsp. 5.7g Salt
• 1 tsp. 5g Baking Soda
• 1 1/2 tbsp. 10.5g Cocoa Powder
• 1 1/4 Cup 310ml Milk
• 2 tbsp. Oil + more for greasing

Instructions

1. Peel and shred a sweet potato, you can use two smaller potatoes or 1 large.
2. Mix lightly 2 eggs, and set aside.
3. Combine dry ingredients together; flour, sugar, cinnamon, salt, baking soda and cocoa powder. Mix it together, then add shredded sweet potatoes.
4. Mix dry ingredients with sweet potato to coat, then add eggs, mix.
5. Pour milk, first 1 cup, then add more as needed.
6. Mix everything well to combine.
7. Preheat waffle maker. Grease a waffle iron with a bit of oil each time you ladle a waffle batter.
8. Using a ladle or a small cup, add the batter, close and wait until the light on the waffle maker tells you it's ready to take it out. Usually, a couple of minutes of wait time.
9. Serve immediately with your favorite spread/syrup.

Notes

You may add some carrots.

Did you make this recipe?

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