Mom's Easter Coconut Macaroon Cookies

Friday, March 29, 2013

There are many recipes for these cookies. Easter Coconut Macaroon Cookies are a cookie favorite that mom use to make every year for Easter. Some folks use condensed milk, we she never did. I have tried some of the other recipes along the way and always come back to this one. When I was a little girl, mom would make these as a treat at Easter.

Mom's Easter Coconut Macaroon Cookies


Italian Family Easter Feast 2013 Traditional Recipes

Thursday, March 28, 2013
Leg of Lamb Traditional
Mom's Lasagna


Honey Bourbon Glazed Ham
Escarole and Beans
                                                  Roasted Garlic Mashed Potatoes

                                                               Italian Stuffed Artichokes

Bird's Nest for the kiddies

Easter Egg Art


Italian Cassata

                                                       Grandma's Easter Bread Recipe

 +claudia lamascolo Author

Happy Easter have a delicious day!

Quick and Easy Easter Egg Bread

Monday, March 25, 2013
Of course if you want Grandma's Original Recipe version (and hers was amazing) you will

need allot more time than this one will take you to whip it up. If your in a hurry and want something easy, give this one a try. This is light, a touch of sweetness and very impressive to everyone who is a bread lover like I am. It really came alive in both texture and flavor.

Quick and Easy Easter Egg Bread Recipes


Easter Pie with Basket Cheese and Meat Recipe

Sunday, March 24, 2013

A old time favorite in Italian homes on Easter morning. This one was cooked without a double crust, Easter Pie is usually double crusted depending on what you prefer I love crispy cheese so I leave mine open to brown. I also used a store bought crust in a hurry.

I wanted to show you how packed it the inside with all this amazing cheeses.

The meats, eggs and basket cheese makes this one a unique pie on Easter Sunday.

2 cups chopped prosciutto

2 cups sliced Italian hot sausage

1/2 cup pepperoni chopped

1 cup shredded Mozzarella

1/2 cup Provolone or Fontina

2 tablespoons grating cheese

1/4 cup chopped fresh parsley

4 hard boiled eggs cut in chunks

1 cup cubed Basket cheese

1 cup Ricotta

3 raw eggs

1/4 teaspoon garlic powder

salt and pepper to taste

pinch of cayenne optional

1 homemade recipe for double crust see below or store bought dough found in the frozen food section of the grocery store.

Mix all meats with all the cheeses, boiled eggs and herbs, seasonings in a large bowl. Put raw eggs, ricotta, garlic powder, salt and pepper to taste in the blender for around 1 minutes. Combine this with everything else in the large bowl. This usually is made with a top and bottom crust. Use a deep dish pie pan or cake pan. Fit the dough on the bottom and up the sides. Pour the filling into the dough, top with another piece of dough. Press edges together. You will want to poke holes in the top crust. Brush crust with a beaten egg yolk and bake at 400 degrees until pie is deeply browned. Around 50 minutes.

Crust Recipe: (When you have the time)

2 cups flour

2 teaspoons baking powder

1/3 cup lard, shortening or oil

1/2 cup water

1 beaten egg and 1 egg yolk for egg wash

pinch of salt

1/4 teaspoon black pepper

Mix everything together except egg yolk. Make a smooth dough. Roll out for bottom and top crusts or two bottom pie crusts. Proceed with above instructions.


Chicken Cordon Bleu Sliders Recipe

Friday, March 22, 2013
 Hard to call this a recipe. No brainer here. I was so amazed when I served them, all the family and guests thought these were their new found favorite sandwich. Nothing really special, simple little bites ended up being the favorite addition to our assorted pick foods!
You will need:
Swiss cheese slices
Ham slicds
Slider buns
Salad dresssing of choice

Place the cooked small chicken bites on the slider bun. Add the ham and swiss cheese. Broil on high until the cheese melts. Great with ranch, blue cheese or your favorite dressing.

For more idea's on these appetizer style foods see below:

Superbowl Appetizers
Simple Crostini
Open Faced Reuban Sandwich
Jack Daniels Beef Sliders


Zeppole Celebration Recipe Rewind

Tuesday, March 19, 2013

                                                          Buona Festa di San Giuseppe

March 19th St. Joseph's Zeppole Celebration


Zeppole are special fritters, fried doughs, or donuts, made in expectation of the Feast of St. Joseph that falls on March the 19th. They are one of the numerous recipes of the Neapolitan tradition. There are several recipes that varies by years past and present. Here are a few we have made and loved through the years in the family.

San Guiseppe is the day for zeppole. The pastry shops and friggitorie (fried food stands) churn them out in astonishing quantity, for eating Zeppole on the 19th is another of those traditions in Italy that must be observed. Despite their size everyone eats at least two or three, or even four, because the sweet, delicate pasta bigné, flavored with a hint of cream and one or two bits of candied cherry, is so good and a creamy delight.
The current, refined version of zeppole became a tradition quite late, perhaps towards the end of the 19th century. Among the [older] cookbooks called "Tortanetti di pasta bigné" (1865); the zeppole for San Giuseppe are instead made from a flour-and-water dough that's fried, and dusted with sugar and powdered cinnamon or dipped in honey. It's known that this traditional version was quite ancient. It's also known that on March 19th they were made by the ton in pastry shop and frying stall, as well as at home, and that they were offered to guests and whoever else happened to come by and you were really especially lucky to celebrate that day if you were named Giuseppe (Joseph).

1 pkg. dry yeast
11/2 cups warm water
4 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup raisins (soaked in Brandy till plump)

Canola oil, for deep-frying (she used vegetable oil)
Honey preferred or
Confectionery Sugar

Mix dry yeast with warm water in a small bowl. In a large bowl, add flour, cinnamon, and salt. Make a well in the flour with a wooden spoon, and add the eggs, water, and yeast. Mix dry ingredients into well, little by little, until it reaches bread dough consistency (if the dough still sticks to the bowl, add more flour). If using raisins drain, and fold in this point. Cover and let rise until double in bulk.

In a dutch oven, pour oil to a depth of 2 inches and heat to 375 degrees.  Fry dough by the tablespoonful in hot oil (dip spoon in flour, if necessary, to keep dough from sticking). Drain on paper towels. Place zeppole in large bowl and pour honey(grandma's style) or powder sugar over them.

Zeppole (fritter style)

1 tablespoon vanilla
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water

1 cup all-purpose flour
4 eggs
Olive oil, for frying

Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a large tablespoon carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

Sicilian Style (My husbands family)

2-1/2 cups self rising flour 
1- 1/2 lb. Ricotta Whole Milk( 1- 16 oz and 1- 8 oz container)
4 eggs
1/2 cup sugar
1 teaspoon vanilla extract
cinnamon and sugar mixture (enough to coat after frying)

Heat a dutch oven 2 inches deep with vegetable oil

Beat 4 eggs, the ricotta, sugar and vanilla extract. Mix well.
Add the flour and mix well. In case batter is a little stiff add a small amount of milk and mix well.
Gently drop by tablespoons into the hot oil. Drain on paper towels.
Roll freshly fried zeppole in cinnamon and sugar mixture or confectionery sugar.

Zeppole DI San Giuseppe (St. Joseph's Day Cream Puffs)

Mom's Version (Bari Style) Creamy
1 cup water
1 stick butter
1 cup flour
4 eggs
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

Beat eggs in bowl set aside. Measure 1 cup flour and set aside.
In a heavy non stick saucepan, pour 1 cup water and a stick of butter (not margarine) add zests and bring to a boil on medium heat, leave on heat and add flour stirring quickly with a wooden spoon until flour is dissolved and comes together.
Remove from heat, add eggs and beat very rapidly with the wooden spoon until a ball of dough if formed...Note its very important to beat this fast.
Spoon one tablespoon of dough or teaspoon for small puffs on an ungreased cookie sheet. Shape into logs for eclairs or round for cream puffs. Bake on 400 for 1/2 hour, do not open oven or puffs will not cook correctly. When browned remove from oven, cool, cut in half to fill.
You can fill with puffs whipped cream, Italian pastry creme, vanilla pudding. Eclairs also will have chocolate frosting on top filled with vanilla pudding
Remove to rack and cool completely. Cut slit in side of each puff and fill with below filling or sweetened whipped cream:

Ricotta Filling
3 cups Ricotta cheese
1 1/4 cups sugar
2 teaspoons vanilla extract
2 teaspoons grated orange peel
2 tablespoons grated lemon peel
1/2 cup miniature chocolate chips

Combine all ingredients except chips and beat with electric mixer about 10 minutes. Fold in chocolate chips. Chill in refrigerator until ready to use.

or Cafe Style filling:
4 large egg yolks
8 tablespoons or 1/2 cup granulated sugar
6 tablespoons unbleached all-purpose flour
pinch of sea salt
2 cups whole milk

1/2 tsp almond extract
2/3 cup Ricotta cheese whole milk
2 tablespoons confectionary sugar

In a small heavy weight saucepan, beat the yolks, sugar, salt and flour all at once until all lumps are gone. Slowly add milk and whisk to make a smooth consistency. Heat slowly over medium heat till this mixture thickens stirring constantly.

At the very start, whisk slowly and then a little quicker as the cream starts feeling thicker. Wait for a simmering boil to appear. At this point lower the heat to very low as you finish getting the perfect cream consistency. As the whisk leaves a trail as it stirs, this is the indication that the cream is ready. When the pudding has thickened remove from stove and cover with wax paper not to form a skin. Refrigerate overnight or at least 4 hours.

In a bowl add ricotta, sugar and almond flavoring, stir till completely mixed. Fold in pudding. Fill cream puffs. Keep refrigerated. These also look nice with a mixture of powdered sugar and water glaze with a cherry on top.

Making a cream puff style dough and creamy filling.. 
1 cup water
1 stick butter
1 cup flour
4 eggs
Beat eggs in bowl set aside. Measure 1 cup flour and set aside.
In a heavy non stick saucepan, pour 1 cup water and a stick of butter (not margarine) and bring to a boil on medium heat, leave on heat and add flour stirring quickly with a wooden spoon until flour is dissolved and comes together.
Remove from heat, add eggs and beat very rapidly with the wooden spoon until a ball of dough if formed...Note its very important to beat this fast.
Spoon one tablespoon of dough or teaspoon for small puffs on an ungreased cookie sheet. Shape into logs for eclairs or round for cream puffs. Bake on 400 for 1/2 hour, do not open oven or puffs will not cook correctly. When browned remove from oven, cool, cut in half to fill.
You can fill with puffs whipped cream, Italian pastry creme, vanilla pudding.

Other Buona Festa di San Giuseppe Posts:

St. Joseph's 2012
St. Joseph's 2011


Open Faced Reuben Appetizer

Sunday, March 17, 2013
Open face Reuben appetizers are perfect for St. Patrick's Day!
We are huge Reuben fans, love them any time of year somehow they do taste better when we celebrate and eat them on St.. Patrick's Day. It's  a darn good excuse to make them, but they are fabulous all year round! See a list of all St. Patrick's Day recipes at the end of this post.

Open Faced Reuben Appetizer


My Caturday Saturday Precious Babies

Saturday, March 16, 2013
It's been a very long time since I was able to see baby kittens in the house. My son and his girlfriend have the mommy Shelly, she is just a sweetheart. Very protective of her babies. I finally got a chance to go over and see them yesterday. I just couldn't help but share these precious little angels. They are so adorable. I guess it was time to share another side of me other than just cooking and recipes. Yes you guessed it I am a huge cat lover. Our two are Fonzo and Trina. Some who follow me already know that. So today being Caturday, I had to share my Great Grand kitties with you all. You can skip this segment if your not a fan that's ok. If your a pet owner you already know these gems are like family. So enjoy as I am.. just love these babies and mommy!


Baked Potato with Guinness Chili Cheesy Topping Recipe

Friday, March 15, 2013
Use your favorite leftover chili recipe over a baked potato


Slow Cooker Guinness Cheesy Chili

Thursday, March 14, 2013
Just when I thought I make one of the best pots of chili ever this one topped it! The flavors, the hearty chunks of vegetables and great addition of beer just kicked this old average style chili up more than a few notches!

Slow Cooker Guinness Cheesy Chili  in a red bowl


Colcannon Potatoes with Guinness Gravy

Sunday, March 10, 2013

I love this gravy and tater combination, if your having a good Old Fashioned Irish dinner, give these a try for that Corned beef dinner. You may want to just drink the gravy!

colcannon mashed potatoes with gravy


Almond Cakes Recipe

Saturday, March 9, 2013

One of my favorite pans is this one.. little tiny cakes. These mini cakes are perfect to celebrate St. Patrick's Day in green!

This mini cake pan can be used for any special occasion.

1/4 cup butter
1/4 cup shortening
1 cup sugar
2 teaspoons almond extract
1/4 cup chopped almonds
11/3 cup flour
2 teaspoons baking powder
2/3 cup milk
1/2 teaspoon salt
3 egg whites

Cream the butter for around 3 minutes with shortening and sugar. Add the extract, flour, almonds baking powder, salt alternating with milk until smooth.  In another bowl whip the egg whites until soft peaks and gently fold into the creamed mixture until blended.
You can pour this into a greased 9 inch square pan at 350 degrees hot oven, bake for 25 minutes or until center comes out clean with a toothpick. When cooled cut into shapes with a cookie cutter.
Note:  I have a molded pan that I used purchased online.

Ganache Frosting:

1/4 cup butter
3 ounces white chocolate
1 3/4 cup powdered sugar
1 teaspoon almond extract
green food coloring 1 drop or any color to match the theme of your party event
water to thicken

 In a microwave safe bowl, add white chocolate and butter till melted. Mix in sugar and water to desired thickness ( should be free flowing), extract and food coloring,  stir mixing till blended.  Drizzle over cooled cakes.

+claudia lamascolo  Author

Poor Mans English Muffin Pizza Recipe

Friday, March 8, 2013
In a hurry? Have kids? On a budget? Well guess what you have the quickest dinner ever! When I was growing up, Mom called these poor mans pizza's, why? Because it was inexpensive, our parents were on a strick budget, mom didn't work and us kids loved it. Oh and by the way, the taste was fantastic, it's so easy to make and it didn't matter if you could cook or not! The kids can even make these! You will be a hero for sure! You can add their favorite toppings, they can be made in a toaster oven! If you keep a few ingredients on hand they're the perfect after school treat!

I have lots of suggestions below.

You will need to prepare the english muffins first before toppings:

English muffins should be split in half and then broiled until browned and crisp on top, watch closely not to burn.

When they are browned take them out and add your desired toppings. Brush each one with olive oil or butter then proceed with toppings below or your favorite combinations. Broil again with cheese on top, just until browned and bubbly.

Use sauce that is store bought or homemade and any of the ingredients suggestions and combinations below. Try to keep some of your favorite key ingredients on hand you like and a package of english muffins in the freezer for that quick throw together meal!

Make these to your family and friends tastes. Great for parties, picnics, pot lucks and appetizer for game day or any event. Let your creative juices flow and imagination for toppings.

Topping suggestions:

Olives, anchovies, pepperoni, mushrooms, peppers shredded mozzarella

Cooked steak, chopped peppers, mushroom slices and shredded provolone

Refried beans, cooked hamburger meat, salsa and shredded cheddar

Cooked chicken or leftover turkey, sliced mushrooms, drizzle olive oil, Marsala wine and shredded Mozzarella

Chopped tomatoes, tomato sauce mixed with oregano, parsley, fennel seeds, basil, minced garlic, mozzarella cheese

Cooked fresh or frozen chopped spinach, Ricotta, garlic powder, cayenne pepper, shredded mozzarella

Ricotta, prosciutto, minced garlic, olive oil, Parmesan cheese and shredded mozzarella

Sliced tomatoes, fresh basil, tomato sauce and shredded mozzarella

Chopped Peppers, onions, mushrooms, sausage, sauce shredded mozzarella

Mushroom slices, minced garlic, olive oil, butter, Italian flavored bread crumbs, drizzle of Marsala wine and shredded mozzarella cheese

Pepperoni, sauce, shredded mozzarella

Sausage cooked, mushrooms, peppers, olives, shredded mozzarella, parmesan cheese

Ham and crushed pineapple, shredded sharp cheddar cheese or provolone

Eggplant chopped thin, mozzarella, parmesan cheese, tomato sauce

Artichoke hearts canned chopped fine, tomato sauce, mozzarella, parmesan

Cooked chicken and buffalo sauce with blue cheese crumbles, blue cheese dressing and sharp

shredded cheddar cheese

Corned beef, sauerkraut, thousand island dressing topped with swiss cheese

Black beans, corn, tomatoes, black olives, shredded sharp white cheese

Ground cooked hamburger, sauce, garlic powder, bacon bits, chopped peppers, onions and mushrooms topped with shredded cheddar cheddar cheese

Shrimps, scallops both small ones, sprinkle with melted butter, parsley, drizzled with white wine and topped with shredded Gruyere cheese

You can also make them as cold appetizers like these below:

Avocado, cucumber, chopped tomatoes, chopped green bell pepper, drizzle with Italian dressing and feta cheese this would be a cold appetizer not to be heated.

Spread with cream cheese add any fresh fruits or dried like figs,dates, raisins, coconut, cranberries etc. add some chopped nuts of choice.

Of course there's always Nutella and nothing else!

+claudia lamascolo Author

Quick Easy Artisan Rye Bread Recipe

Thursday, March 7, 2013
Homemade bread is always the best taste. Even if it isn't the prettiest shape,

it will still taste better than store bought! Rye bread has always been a favorite we make around St. Patricks Day for making one of the most famous sandwich, thie Reuben.

This is an easy rye bread perfect for your Corn beef delicious Reuben Sandwich or also great with Corn beef and cabbage dinner you may love to make, just to name a few of what this great bread can be an addition to. It really is an easy recipe and worth the time.

If you don't want to make into a loaf, use the dough and make into small rolls.

3 cups water warm to touch
1 1/2 Tablespoon instant yeast
1 1/2 Tablespoon salt
1 1/2 Tablespoon Caraway seeds
1 Tablespoon olive oil
1 cup rye flour
5 1/2 cups all purpose flour.
egg white beaten with 1 tablespoon water

Mix the water with yeast to dissolve, add caraway seeds, salt and oil into a heavy duty mixer bowl using a dough hook ( you can also mix by hand  and stir until dissolved),  Add all dry ingredients to the bowl using the mixer and dough hook blend together for around 2 minutes. Cover the dough and let rise around 2 hours. You can use this now punch it down and rise again making into shapes and rising until double.
Place on a parchment lined cake pan for rounds, or parchment lined cookie sheet and shape into loaves or what ever you like. Brush with egg white wash.
Bake in preheated oven @ 400 degree hot oven until brown on top around 40 minutes. Cool before slicing. Refrigerate for 2 weeks using when needed. 

Salmon with Cream Sauce over Penne Pasta and Spinach Recipe

Tuesday, March 5, 2013
Penne pasta with spinach, a light cream sauce and salmon.
It's the perfect side dish when serving lobster. Even if your not serving lobster this is a delicious salmon dish. A garlic cream sauce with spinach. Of course if your not a spinach lover, try some boiled asparagus or even peas. This cream sauce is versatile and goes great with many vegetables. Don't be shy to substitute your favorite.  This is a perfect way to also use up that leftover salmon any way it's seasoned!

8 ounces penne pasta cooked al dente and drained saving 1/4 cup pasta water
4 oz  grilled salmon seasoned with salt, pepper or with any flavoring your like
1 12 to 16ounce package fresh sauteed spinach
1 1/2 cups half an half or heavy cream
1/4 cup Romano and Parmesan blended cheeses and more for pasta
salt, pepper to taste
2 crushed garlic cloves
olive oil

Optional: Broiled Garlic Lobster Tails  click link

Grill salmon or bake till flakes easily cut into chunks set aside.

Boil pasta, drain saving 1/4 cup of pasta water. Add pasta back to the pot. Add the pasta water, 2 tablespoons olive oil,  1 tablespoon butter, 1/4 teaspoon garlic powder, salt and pepper to taste and a few tablespoons of grating cheese, toss all together and set aside keeping warm.

In the meantime while the pasta is cooking saute the spinach.

Saute spinach in 2 tablespoon oil, 1 teaspoon minced garlic, salt and pepper ( you can add a dash of cayenne pepper) saute until wilted and soft around 6 minutes, set aside.

Make the cream sauce in a  small saucepan.  Heat the half an half or heavy cream, bring to a slow boil. Add the 1/4 cup grating cheese, the garlic cloves and 2 tablespoons butter. Simmer for around 6 minutes. Pour over cooked penne pasta in a large pasta bowl. Toss with small chunks of salmon and the sauteed spinach. This is a great side dish or a perfect meal all by itself.

+claudia lamascolo  Author

Boston Cream Pie Cupcake Recipe with Italian Pastry Cream

Sunday, March 3, 2013

I know these have made their way all across the net. I think I waited way to long to make these with my favorite cupcake batter and then pastry filling. Here is my Italian version! Really easy if your in a hurry just use a yellow cake mix and make the cupcakes to the package instructions, but surely make the filling and the ganache topping that will take this over the top!

I am sure you will enjoy these gems anyway you decide to prepare from totally scratch made or semi homemade, they are irresistible!

Cake Batter for Cupcakes:

(seriously if you are not a baker no problem use a white cake mix and add  the whole eggs not just whites and mix and cook to package instructions)

Homemade Cake Batter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half and half, heavy cream or evaporated milk
 6 tablespoons butter softened
4 medium or 3 large eggs
1 cup sugar plus 1 teaspoon
1 1/2 teaspoons  pure vanilla extract

1 can chocolate frosting or homemade chocolate ganache see recipe below
1 recipe Italian pastry vanilla custard filling recipe below or make a box of regular cooked or instant pudding.

*See below for filling and topping

Preheat oven to 350 degrees.

Mix together flour, baking powder, and salt in a small bowl. Warm milk and butter on the stove till boiling on low or I did it in the microwave for 1 1/2 minutes. With electric mixer, beat eggs and sugar on high speed until thick and pale, about 5 minutes. Beat in  all the rest of the dry ingredients.
Bring milk and butter to a boil. Add milk mixture to batter using a low speed on the mixer, beat until smooth. Add vanilla. Divide batter among muffin cups, spray generously each tin, then filling each halfway. Bake cupcakes until golden in color about 15 minutes. Let cool in tins a few minutes.  Let cool.

Using a serrated knife, cut each in half horizontally, face top flat side up. Fill each cupcake with  1 tablespoon cream filling on each cupcake bottom. Sandwich with top. Spoon glaze over each, you can serve or refrigerate until ready for serving these. Store in the refrigerator covered. You can freeze cupcakes and assemble later as well.

Recipes from the original recipes for * Boston Cream Pie
Click below for recipes:

Italian Pastry Cream Vanilla Filling 

* Chocolate Ganache Topping

+claudia lamascolo  Author

Mom's Italian Beef Stew Recipe Video

Saturday, March 2, 2013


Herb, Garlic and Olive Oil Pizza Dough or Herb Bread Dough Recipe

Friday, March 1, 2013
I just love experimenting with pizza dough. After I thought about how much I love garlic and herbs on the crusts, I decided to add it to my dough recipe! I was really not surprised what an awesoe asting pizza crust this made. I can't wait to make it again! Everyone loved it!

It really was nice and light I let it rise twice this time.
The crust came out light and crisp like we love it!

All I had to do is add the sauce, cheeses and sprinkle with oregano and viola a herb crusted delicious pizza!  If you don't want to make pizza it made a great loaf of bread too!  Just let rise in a loaf pan and bake at 350 until brown and middle sounds hollow when you tap it!

Basic Herb Dough Recipe
4 1/2 cup flour
2 packages dry yeast dissolved in 2 cups warm water to the touch
1 teaspoon salt
1 tablespoon sugar Optional
4 tablespoons olive oil
1 tablespoon each fresh herbs chopped rosemary, chopped basil, chopped fresh Italian parsley
1 1/2 teaspoons garlic powder I used granulated
Dissolved yeast in the warm water let sit for 7 minutes. Add sugar, salt and then oil. Add the herbs mixing together. Using the paddle on a heavy duty mixer add the flour and beat until forms a ball and leaves the sides of the bowl. Dough should be slightly sticky not dry.  ( add a tablespoon of warm water at a time if too dry)
Let rise for 2 hours, punch down rise again. Spread out on pizza pans top with your favorite sauce, cheese and toppings you like.  Bake at 425 degree hot oven until crispy and browned.
See under pizza for making bread instead tip.