Instructions
1. Activate Yeast. In a small bowl, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
2. Mix Dough. In a large bowl, whisk flour and salt. Add yeast mixture and olive oil. Mix until dough forms.
3. Knead. Knead on a floured surface (8–10 minutes) or with a dough hook (5–6 minutes) until smooth and elastic.
4. First Rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1 ½ hours, or until doubled in size.
5. Shape Dough. Punch down, divide into 2 portions. Roll out to desired thickness.
6. Second Rise (optional for fluffier crust). Let shaped dough rest 15–20 minutes before topping.
7. Bake. Preheat oven to 475°F (245°C). Add sauce, cheese, and toppings. Bake 12–15 minutes, until crust is golden and cheese bubbly.
🥧 Homemade Pie Crust (Double Crust)
Ingredients
2 ½ cups (315 g) all-purpose flour
1 tsp salt
1 tbsp sugar (optional, for sweet pies)
1 cup (225 g) cold unsalted butter, cubed
6–8 tbsp ice-cold water
Instructions
1. Mix Dry Ingredients. In a large bowl, whisk flour, salt, and sugar (if using).
2. Cut in Butter. Add cold butter cubes. Using a pastry cutter (or fingers), work butter into flour until it resembles pea-sized crumbs with some larger chunks.
3. Add Water. Sprinkle in ice water, 1 tbsp at a time, mixing gently until dough just comes together. Don’t overwork.
4. Divide and Chill. Divide dough in half, shape into discs, wrap in plastic. Chill at least 1 hour (or up to 2 days).
5. Roll Out. On a floured surface, roll one disc into a 12-inch circle. Fit into a 9-inch pie dish. Trim edges. Roll second disc for top crust (if needed) or cut into strips for a lattice.
6. Use as Needed. For pre-baked (blind-baked) crusts: Dock with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15–20 minutes.
For filled pies: Add filling, cover with top crust, and bake according to recipe.
🍩 Homemade Yeast Doughnut Dough
Ingredients:
3 ¼ cups (410 g) all-purpose flour
2 ¼ tsp (1 packet, 7 g) active dry yeast
¾ cup (180 ml) warm milk (110°F / 43°C)
¼ cup (50 g) sugar
2 large eggs, room temperature
4 tbsp (55 g) unsalted butter, softened
½ tsp salt
Oil for frying (vegetable or canola)
Instructions:
Activate Yeast
In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes, until foamy.
Make the Dough
In a large bowl, whisk flour, sugar, and salt.
Add eggs, butter, and the yeast mixture. Mix until a soft dough forms.
Knead
Knead the dough on a lightly floured surface for 8–10 minutes (or with a mixer 5–6 minutes) until smooth and elastic.
The dough should be soft but not sticky. Add a little flour if needed.
First Rise
Place dough in a lightly oiled bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
Shape the Doughnuts
Punch down the dough and roll out to about ½ inch (1.25 cm) thick. Cut using a doughnut cutter or two round cutters (about 3-inch and 1-inch for the center hole). Place on parchment squares for easy handling.
Second Rise
Cover lightly with a towel and let rise again for 30–45 minutes, until puffy.
Fry
Heat oil to 350°F (175°C). Fry doughnuts a few at a time for 1–2 minutes per side, until golden brown. Remove and drain on paper towels.
Coat or Fill
Toss warm doughnuts in sugar or cinnamon sugar,
Dip in glaze or chocolate, or
Fill with jam, custard, or cream using a piping bag.
Tips:
Test oil temperature often — too hot and they’ll brown too fast; too cool and they’ll soak up oil.
Best eaten the same day (they stay soft for about 24 hours).
You can refrigerate shaped dough overnight, then fry fresh in the morning.
