BBQ Chicken Pizza using Leftovers (Video) & Big Batch Pizza Dough Recipe

Published September 4, 2014September 9, 2014 by The Kneady Homesteader

The recipe I use comes from Noreen’s Kitchen…. I absolutely LOVE her Big Batch Pizza Dough! For me, this recipe makes 2 extra large pizza’s OR 2 large pizza’s and a side of sticks, OR 4 smaller personal pizza’s.

To find this original recipe, visit Noreen’s Kitchen here:

http://www.noreenskitchen.com

Big Batch Pizza Dough

2014-09-09 12:55:35

Yields 36

The absolute PERFECT bread dough recipe! makes four one pound balls of pizza dough.

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Prep Time

45 min

Prep Time

45 min

Nutrition Facts

Serving Size

47g

Yields

Amount Per Serving

Calories 103

Calories from Fat 12

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 0mg

Sodium 198mg

Total Carbohydrates 20g

Dietary Fiber 1g

Sugars 1g

Protein 3g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

3 cups warm water
2 tablespoons instant yeast
2 tablespoons sugar
1 tablespoon salt
3 tablespoons olive oil
6 to 8 cups all purpose flour

Instructions

Combine all ingredients in the bowl of your mixer fitted with the dough hook.
Knead in the mixer on low speed for 5-7 minutes.
Remove dough from the bowl and form into a smooth ball shape and place in an oiled bowl to rise for 30 minutes.
Remove dough from bowl and deflate.
Shape pizza..... I usually make 2 extra large pizza's so I divide dough in half and shape. One dough ball also makes one party tray sized pizza!

Notes

You can freeze the dough balls at this point by placing in a plastic bag and freezing until firm. Then you can wrap them better and keep frozen for up to 3 months.
When ready to use, remove from freezer and allow to thaw in a bowl on the counter. When thawed, and risen, you may deflate and make pizza!

By The Kneady Homesteader

Adapted from Noreen's Kitchen

beta

calories

103

fat

protein

carbs

20g

Adapted from Noreen's Kitchen

The Kneady Homesteader http://thekneadyhomesteader.com/

The Kneady Homesteader’s Infamous Baked Beans

Published July 2, 2014July 18, 2014 by The Kneady Homesteader

My Infamous Baked Beans:

i can use my canned beans i pressure canned, but not everyone does that, so here is the easy way:
1 HUGE can of Bush’s Baked Beans (Sam’s Club) OR 4-5 LARGE cans you buy at the grocery store. you can pick whatever flavor you want, but for this i try to stick to the original.
1/2 cup molasses
1 cup of homemade brown sugar
1 onion, chopped finely.
1-2lbs of bacon, depending on how much you want. for this i used 2lbs. i cut it up into 1 inch pieces, then place it on a roasting tray with drip pan, and put it in a 400 degree oven, and bake my bacon until crispy. This prevents splattering or having to watch and cook my bacon on the stove top. LOL so easy.
1 cup of honey.

bake your bacon. slice your onion. open your can or cans of beans and put them in a large baking dish. i use a glass Pyrex. add the bacon, onion, honey, sugar and molasses and stir until well blended. bake in a 350 oven for about 2-3 hours. until very bubbly and thick. then let them stand. they thicken while they stand, and they taste extremely good room temp or slightly warmed. heck, they even taste good cold! LOL believe it or not.

Almost Sweet Baby Ray’s BBQ Sauce

Published July 1, 2014September 12, 2014 by The Kneady Homesteader

Ingredients:
1 1/2 cups ketchup, preferably organic
2 cup dark brown sugar
1/2 cup molasses
1/4 cup pineapple juice (or you can sub apple cider vinegar)
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 teaspoons smoked paprika
1 teaspoon granulated garlic

1 teaspoon granulated onion
1/4-1/2 teaspoon cayenne pepper (ONLY if you want heat)
1 1/2 teaspoons salt
1 teaspoon pepper
1 tablespoons liquid smoke

2 tbs apple cider vinegar
1/8 cold water mixed with 1 tablespoon corn starch (optional) ONLY if you need to thicken up your sauce!

Instructions

Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. TASTE!!!! Adjust spices where needed. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
I stored mine in a large Mason jar. The boys LOVED it!!!!

This sauce can be canned… 1/4″ headspace. Process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts. If you are using a pressure canner, process the sauce for 20 minutes for pint jars and 25 minutes for quarts, at a pressure of 10 or adjust poundage for the area you live in.

Sweet and Smokey BBQ Sauce

Published July 1, 2014July 3, 2014 by The Kneady Homesteader

Sweet and Smokey BBQ Sauce:
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1/2-1 cups apple cider vinegar (adjust taste to you liking, this is what creates the “tang”)
1/2 cup molasses
4 tsp liquid smoke
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1 tsp paprika
1/4 tsp ground cinnamon
1 splash of hot sauce or chipotle
1 tsp salt
1 tsp pepper
2 tsp butter
(optional celery seed….. i didn’t have that so i added 1/2 tsp dried mustard powder)

mix ingredients in large pot to ALMOST boiling on medium heat.
lower temp to low an simmer gently for 20-30 min. cool to room temp, bottle and refrigerate.