Tuesday, October 21, 2008

Blue Cheese Dressing

I've only ever made this to go with our hot wings, I've never tried it on salad, but considering how good it is on hot wings I can only imagine it would go well with other things also.


1/2 Cup plain yogurt or dairy sour cream
1/4 Cup cottage cheese
1/4 Cup mayonnaise
3/4 Cup crumbled blue cheese
1-2 Tbls milk


Combine the sour cream/yogurt, cottage cheese, mayonnaise and 1/4 cup of the blue cheese in a food processor or blender. Puree until smooth. Stir in the rest of the blue cheese until well mixed. Add milk until it reaches the desired consistency.

Source: Better Homes & Gardens cookbook

Buffalo Chicken Strips

Boneless buffalo wings are one of my favorite foods- that's saying a lot. We've been making boneless wings with our fryer for a couple of years now but 1) it's so bad for you with all of that fried food and 2) the oil is oh so expensive.

I came across this recipe a while ago and it's been in my saved folder since. I finally decided to make it and I'm so glad I did.

The problem I had was that I forgot to print the recipe so I was just carting around my laptop in the kitchen. Part way through my mixing up the ingredients my husband stole the laptop. I assumed I'd read through the instructions enough times to continue. Turns out I completely left out the hot sauce/pepper sauce step altogether. And I did the dipping the chicken in the wrong order. Double Oops! Thankfully they still turned out absolutely fabulously! Next time I'm actually going to follow the recipe and see how they are.

I served these with homemade blue cheese dressing.

Buffalo Chicken Strips
print this recipe

2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce
1 teaspoon Tobasco
1/2 teaspoon Worcestershire sauce
1 tablespoon butter


Preheat oven to 400°.

In a shallow bowl combine the flour, garlic powder, paprika, onion powder, salt and pepper.  Beat the eggs into another shallow bowl. Pour the cornflakes into a 3rd bowl.

Take the first strip of chicken, dip in the flour mixture, then drege in the egg, then through the cornflakes. Place on a lightly oiled baking sheet. Repeating with the remaining chicken strips.

Lightly spray the chicken strips with spray oil and bake for 10 minutes, turning once mid-way through.

In a small saucepan bring the hot sauce, Tobasco and Worcestershire sauce to a boil, then reduce heat and simmer for 1 minute. Remove from the heat and stir in the butter.

Pour the hot sauce over the chicken strips and serve.

Source: Amber's Delectable Delights

Saturday, October 18, 2008

Baked Macaroni and Cheese

I love macaroni and cheese. It stands comfortably in my top 5 favorite foods. I have a system of judging how much I like a certain food: If I would eat it cold as well as heated, it's a winner. (e.g. the cajun chicken pasta recipe I have is excellent cold. As is the beef stroganoff) This macaroni and cheese, while weird in texture when cold, is deeeelicious hot or cold. MMm.

I made this recipe as a hybrid from 2 other baked mac and cheese recipes I'd tried over the years. One from my good friend Mandy, and one my mom passed to me from someone at our old church like 20 years ago. I took the elements I liked from each and created this very simple recipe.


4 Cups elbow macaroni (I prefer cavatapi- it's fun shaped and holds the cheese well)
5 Tbls butter
5 Tblp all-purpose flour
5 Cups milk (I prefer whole milk, because yum, but even skim works really well)
2 Tbls salt
1 Lb grated cheese (I use mild cheddar)

Preheat oven to 350

Cook pasta according to package directions, drain, then rinse in hot water. Set aside.

Melt butter in a medium-large sauce pan.
Add the flour and cook until it is well mixed and slightly browned.
Add the milk and stir constantly until boiling and thickened. (Somewhere between 5-10 minutes. I've never timed it)

Add the salt, mix. Add the cheese and stir until it has fully melted.

Mix the pasta into the cheese sauce and pour into a 13x9 glass baking dish.

Bake 30 minutes or until browned and bubbling at the edges.

Sunday, October 12, 2008

Apple-Stuffed Pork Loin with Cider Sauce


For the stuffing:

2 Tbs. olive oil
1 1/2 cups chopped Golden Delicious or other  baking apple (I used Northern Spy apples)
1 cup chopped yellow onion
1 garlic clove, finely chopped (I used 3 smallish cloves)
1/2 cup finely chopped dried apples or 1/2 cup finely chopped dried apricots (I used apricots)
1/4 cup raisins
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1/2 cup apple cider

For the Pork:

1 boneless pork loin, 2 1/2 lb.
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1 cup apple cider, plus more as needed
2 tsp. cornstarch


Pre-heat oven to 400º

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples (apricots), raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side. Serves 8.

Source: Williams-Sonoma

Cinnamon Apple Squash

I bought a butternut squash and an acorn squash at our farmers market a few weeks ago and never got around to using them. I finally decided to do something with them today but I couldn't decide what. I finally just threw each squash into the oven and concocted this tasty little mix to go with our dinner. It was easy and fairly maintenance-free.


1 whole butternut squash
1 acorn squash
3/4-1 Cup apple cider
2-3 Tbls cinnamon
2-3 Tbls brown sugar
8-10 baking apples


Slice both squash in half length-wise and place skin-side up in a 9x13 glass pan. Add just enough water that the bottom of the pan is covered. Bake for 45 minutes at 350, or just long enough that the squash is easy to cut/chunk (pokes easily with a fork, but not squishy).

Remove squash from the pan and cut into 2-3 inch chunks, removing the skin. Place in a crock pot on low heat.

Peel apples and dice into 1 inch cubes/slices. Add to crock pot.

Add cider and cinnamon to the crock pot. Cook on low for 6-7 hours.

Before serving add brown sugar and mix well.

Source: Me

Corn bread

I absolutely love corn bread, but I haven't had it in years. The last time I had it was, I'm certain, the Jiffy corn bread mix. That hardly counts! :)

So when I was looking for a nice side dish or two for dinner tonight I thought of this. It paired quite nicely.


1 1/2 c. all-purpose flour
1 c. stone-ground yellow cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 c. brown sugar, packed
3/4 c. corn
1 c. buttermilk
2 large eggs
8 Tbsp unsalted butter, melted and cooled slightly


Adjust oven rack to middle position and preheat oven to 400 degrees.
Spray 8-inch-square baking dish with nonstick cooking spray.
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.
Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
Using rubber spatula, make a well in the center of the dry ingredients.
Pour wet ingredients into well.
Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
Add melted butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish; smooth surface with rubber spatula.
Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
Cool on wire rack rack 10 minutes.
Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree oven for 10 to 15 minutes

Source: Good Things Catered

Tuesday, October 7, 2008

Feta dip

Since I made pita over the weekend, I figured I needed to make something fabulous to go with it. One of Brian and my favorite indulgences is pita and feta dip. I set out on a quest to find a great feta dip recipe. Turns out, it wasn't hard! The first recipe I found was SUPER easy and oh so good! It made for a darn good dinner tonight :)


8 oz. feta cheese, crumbled
8 oz. cream cheese, softened
2 T. non-fat milk
1-2 cloves of garlic, crushed (I used 4 large cloves)

The original recipe also calls for 10 fresh mint leaves, but I left these out and added a hefty amount of crushed black pepper.


Mix thoroughly in food processor (I used my kitchen-aid with the whisk attachment since my food processor is lame)

Source: Recipe Zaar

Pita bread

I love pita bread. We buy it every week or two to snack on with hummus. So, when I saw this recipe on Brown Eyed Baker I immediately added it to my Must Try list. I really enjoyed this recipe. I think next time I'm going to try half wheat flour and see how they turn out.

My only note to the recipe is that it turned out a lot stickier than I was expecting- must more so than any bread recipe I've ever done before. I actually threw away the first batch because I thought I'd messed something up. It turned out great in the end, though.

Pita Bread
print this recipe

3 cups flour
1 ½ teaspoons salt
1 Tablespoon sugar or honey
1 packet instant yeast
1 ½ to 1 ½ cups water at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Mix the yeast, flour, salt and sugar together in a bowl. Add in the water and olive oil and mix with a wooden spoon until the dough forms into a ball. Add a bit more water as needed.

Place the dough ball on a clean work surface and knead for about 10 minutes,or at low speed in an electric mixer for 10 minutes.

Place the dough in a lightly oiled bowl and roll it around to coat, then cover with plastic wrap or a damp kitchen towl. Set the dough aside to rise for about 90 minutes, or until it has doubled in size.

Punch down the dough, then divide into 8 equal-sized pieces. Roll each piece into a ball, then cover with a damp kitchen towl and let rest for 20 minutes.

Pre-heat oven to 450°. Place a baking stone or upside-down cookie sheet into the oven while it heats.

Sprinkle a bit of flour on your work surface and roll out one of the dough balls either using your hands or a rolling pin until it is 1/8-¼ inch thick and 6 inches in diameter. If the dough will not stretch properly, cover with the damp towel again and let rest for an additional 5-10 minutes.

Place each of the shaped dough discs on a lightly greased surface and let rise, uncovered, for about 30-45 minutes. They will barely double in thickness.

Place the pitas on the hot baking surface, as many as can fit easily, and bake until puffy and slightly golden, about 3 minutes.

Source: Brown Eyed Baker

Monday, October 6, 2008

Chocolate Ice Cream

I'm never buying store-bought ice cream again. You may hold me to this.

A month or two ago Brian treated me to a brand new ice cream maker- the kitchen-aid mixer attatchment. I have an unhealthy love affair with my kitchen-aid as is. I would never bake bread without it. But now.... now it gives me ice cream. Proof that it really loves me back.

I made one recipe with it when I first purchased it and, needless to say, it's best to read the directions first. I completely ruined the ice cream. Such a sad day.  Since then I've been a little nervous to bust out the ice cream maker again in fear that I'll screw it up again. But yesterday my desire for all things chocolate out-won my fear of the unknown.

Enter: chocolate ice cream. (Do you hear that? Angels singing?)


3 cups half-and-half
6 oz. bittersweet chocolate, finely chopped (about 1 1/3 cups)
5 egg yolks
1 cup sugar
pinch of salt
1 tsp. vannilla


In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving. Makes about 1 quart.

Source: Williams-Sonoma

Spinach lasagna

I have to admit, I feel a touch silly for posting a lasagna recipe. I mean, it's actually fairly simple, no-brainer recipe. But since Brian swears he doesn't like lasagna, then inhaled the largest piece of lasagna I've ever seen, I figured aw, heck. I may as well.  I know that if I don't write it down or post it, he'll ask for it a few months later and I'll have completely forgotten what exactly I'd put in it.

1/2 package of lasagna noodles, cooked for about 2/3rds the time on the package

2 jars of pasta sauce

3 lbs mozzarella cheese (Yeah.... this isn't a diet-friendly lasagna)

12oz frozen chopped spinich, thawed

3 shallots, finely chopped

4 cloves garlic (ok more like 6- I love me some garlic) minced

2 eggs

1/2-3/4 cup ricotta cheese (I used cottage cheese this time since it's what I had on hand)




Cook the pasta according to package directions. I didn't cook them fully, only until they were a smidge over al dente.


Saute shallots with garlic in a small amount of butter or olive oil (I used butter. Because yum)


Mix shallots & garlic with egg and ricotta cheese.


Spoon enough egg/cheese mixture into the bottom of a 13x9 inch pan, just enough to very lightly cover the bottom.


Mix the spinach with 1 to 1 1/2 jars of pasta sauce in a large bowl. I mixed this with my hands, then just smeared a hearty layer on top of the egg/cheese mix in the bottom of the pan.


Place one layer of pasta across the pan.


Cover that layer with mozzarella. Repeat this sequence until the pan is full.


For good measure, under the very last layer of cheese I also added some red pepper flakes, basil and oregano.


Bake at 450 until the cheese bubbles around the edges.

Sunday, October 5, 2008

French onion soup

This soup was labeled as a Panera Bread french onion soup knock-off. The thing is, now that we have had this, Brian and I actually prefer it to Panera's!

1/4 cup butter
4 medium yellow onions, sliced

2 cans (14 oz each) (Swanson) beef broth
3/4 cup (Swanson) chicken broth
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 drops Tabasco sauce

Focaccia (or other bread) (for croutons)
shaved Asiago Cheese

Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.

Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.

Preheat oven to 425 degrees F.

Slice focaccia bread (or any bread you want to use) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes.

Bake the bread in a 425 degree oven for 15 minutes or until crispy.

Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese.

*You can use a potato peeler to shave the Asiago cheese by dragging it over the edge of the cheese wedge.

Servings: 8

American Sandwich Bread

I love making bread. I never thought I'd say that, but I do. I look forward to baking different things on the weekends but I really love bread. I think it's partially because of the sick, twisted joy I get out of punching down the dough.

This has become my go-to standard, all time favorite bread to make.

I tend to do half wheat flour and half white flour to make it a little bit "healthier" (Hey, whatever works for me to justify my huge intake of bread products...)

American Sandwich Bread
makes 1 loaf


3¾ cups unbleached all-purpose flour, plus more for dusting the work surface 
2 teaspoons salt
1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 envelope (about 2¼ teaspoons) instant yeast


Place oven rack to the lowest position. Heat oven to 200 degrees. Maintain oven temperature for 10 minutes then turn the oven off.

In the bowl of a stand mixer combine flour & salt. In a small bowl combine the milk, water, butter, honey, and yeast. Using the dough hook slowly mix the liquid mixture with the flour and salt. When the dough starts to come together evenly increase the mixer speed and knead until the dough is smooth and elastic. 

Place the dough in a lightly oiled bowl and cover, then place in the warmed oven to raise for 40-50 minutes, or until dough doubles in size.

Shape the dough into a rectangle and place, seam-side down, into a loaf pan. Cover the pan with plastic wrap and rise in a warm place for 1 hour.

Place an empty baking pan (not glass!) on the oven rack at the lowest position. Place the second oven rack at the middle position. Pre-heat the oven to 350 degrees. 

Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty baking pan inside the oven. Bake the loaf on the middle rack for 40-50 minutes.

Remove the bread from the pan and let cool for 10-15 minutes.

Source: Brown Eyed Baker

Loaded Baked Potato Soup


1 onion, chopped
3 cloves garlic, minced
2 large baking potatoes, peeled & cubed
1/2 cup diced prosciutto (I used bacon)
1 tablespoon canola oil
1 tablespoon butter
1 1/2 tablespoon all purpose flour
1 cup sliced button mushrooms (I left these out since we're not mushroom fans)
8 cups chicken broth
1 stalk green onion, sliced
1 1/2 cup shredded cheddar cheese
1/2 cup heavy cream or half & half
1-2 cups shredded cooked chicken (optional)


In a dutch oven (I used a large stock pot on the stovetop), heat over medium heat & add butter and oil.
When butter/oil is heated, add onions, garlic and prosciutto.
When prosciutto has crisped up, sprinkle in flour.
Stir and cook until the raw flour smell is gone - about 2 mins.
Add mushrooms and cook until softened.
Add chicken broth and potatoes.
Allow potatoes to cook until tender.
Add green onion and slowly stir in cheese until melted.
Add cream/half & half and stir, allowing it to warm through.
Add chicken if using or serve as it with hot toasty bread.

Source: Joelen's Culinary Adventures

Saturday, October 4, 2008

Pumpkin Chocolate Chip Muffins

I told you I was on a muffin kick!

These are my all-time favorite muffin I've ever eaten. Brian took 2 1/2 pans of muffins up hunting with him. He was gone for one full day and came home empty handed! They'd eaten all of them! Boy am I glad I'd taken a few for myself before he left!

I think if I'm going to make enough of these to freeze (like I've been doing with the rest of the muffins) I'm going to have to make a double batch- 6 pans of muffins!


1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 cup vegetable oil
2 cups (12-oz. pkg.) semi-sweet chocolate chips


Pre-heat oven to 350º. Grease 36 muffin cups with non-stick spray or line with paper liners.

Combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.

Combine sugar and butter in a large bowl and mix. Add pumpkin and oil and mix well.

Stir in flour mixture until just moistened. Stir in the chocolate.

Bake for 20-25 minutes or until the top springs back when lightly touched.

Cool on a wire rack for 5 minutes then remove muffins from their pans.

Source: Loves To Eat

Raspberry Lemon Muffins


2 C flour
1 C sugar
1 Tbls baking powder
1/2 tsp salt
2 eggs lightly beaten
1 cup light cream
1/2 cup vegetable oil
1 tsp lemon extract
1 1/2 fresh or frozen raspberries


In a large bowl combine flour, sugar, baking powder, and salt.

In a separate bowl, combine eggs, cream, oil & lemon extract .
Stir in the dry ingredients until just moistened.

Fold in raspberries. Spoon into 18 greased or paper lined muffin cups.

Sprinkle each muffin with sugar.

Bake at 400 for 18-20 minutes.

Source: Unknown, from my mom's recipe collection

Applesauce Oatmeal Muffins

I've been on a huge muffin making kick lately. Most of the muffins have bucket loads of sugar (see the banana crumb recipe, for instance). While I love them, I was very pleased when I came across this recipe for a healthier muffin option. It helps that they're delicious, too :)  When I made these I left out the nuts and raisins but I think next time I'll try the raisins just to change it up a bit.


1 cup rolled oats (not instant)
1 cup reduced-fat milk
1/2 cup unsweetened applesauce
2 egg whites
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. granulated sugar
Nuts or raisins (optional)


Soak the oats in the milk for an hour. Pre-heat the oven to 400º. Spray muffin tins with non-stick spray or full cups with liners.

Mix together dry ingredients.

In a separate bowl, mix the oats and milk with applesauce and egg white.

Combine the dry and wet ingredients until just mixed. Add in nuts &/or raisins. Do not over mix or the muffins will be very tough.

Spoon the batter into muffin cups. Combine cinnamon and sugar and sprinkle some to the top of each muffin.

Bake for 20-25 minutes.

Friday, October 3, 2008

Pizza crust

I love pizza. Love it. But I've never found a homemade pizza that I liked enough to repeat until I came across this recipe. It's truely heavenly! Even Brian has admitted that he likes this crust better than local pizza places! Success!

½ cup warm water (~110°)
2 ¼ teaspoons instant yeast
1 ¼ cups warm water, at room temperature
2 Tablepsoons extra-virgin olive oil
4 cups bread flour, plus more for dusting
1 ½ teaspoons salt
olive oil or cooking spray for greasing the bowl

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  


Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.


To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.


Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.


Source: Annie's Eats, by way of Brown Eyed Baker