Pizza Dough

As I mentioned last week, one of the things we made during our Boston bloggers class at King Arthur Flour was pizza dough. Pizza dough is one of those things that I’ve never made at home and have been wanting to for some time now.

We topped these pizzas with a small amount of sauce and fresh mozzarella prior to baking. After they came out of the oven, we topped the pizza with parmesan and basil. I love these pizza boxes they had for us to transport our pizzas!

Two Years Ago: Tiramisu Cupcakes
Three Years Ago: Caramel Mocha Cupcakes and Mussels

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Pizza Dough

Yield: 2 crusts

Ingredients:

2 cups (8 oz) flour
1 1/4 tsp instant yeast
3/4 tsp salt
1 Tbsp olive oil
1/2 - 3/4 cup warm water

Directions:

In a large bowl, combine the dry ingredients.

Stir in the olive oil.

Stir in the water, adding the last few tablespoons slowly to see if they are needed - a wet dough is preferable although more challenging to work with.

Turn the dough out onto work surface to knead until smooth and shiny. Be sure to follow the fold, roll, turn, method and be gentle with the dough. Try not to incorporate any more flour than is absolutely necessary.

Put dough into an oiled bowl and cover. Allow to rise until it has doubled in volume.

Turn out the dough onto a floured surface to shape the pizza.

Divide the dough into two pieces.

Begin by patting one of the pieces of dough into a disk as thin as possible until it resists stretching. Let the dough rest for a minute before picking it up with one hand and holding it vertically above your work space. Rotating the disk of dough above yoursurface, begin stretching the edges until the disk of dough is large enough to drape over the back of the knucles of both hands.

Your hands should be palm down and parallel to your work surface. Begin roatting the dough in one direction over the surface of your knuckles, slowly moving your hands wider apart and using a slight flipping motion to move the dough. This action provides tension against the dough to fully stretch it. Try not to provide so much tension that the dough tears; although, little holes can always be patched.

If the dough resists any of these steps put it down on the floured surface, cover it and let it rest for a minute or two until it relaxes again.

Recipe from King Arthur Flour

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34 Responses to “Spicy Peach Jalapeno Jam”

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    1
    Shannon — September 19, 2013 at 9:23 am

    ooh, i am drooling thinking about this over melty brie!! fabulous 🙂

    • beantownbaker — September 25th, 2013 @ 4:08 pm

      It’s definitely as good as it sounds.

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    Queen Sashy — September 20, 2013 at 9:55 am

    what a lovely jam! there are still some peaches at the market and i need to make this asap.

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    Claudia — September 20, 2013 at 12:11 pm

    Sounds wonderful! When do you add the liquid pectin and how long do you let it boil after you add it?

    • beantownbaker — September 25th, 2013 @ 4:14 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

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    Rima — September 21, 2013 at 10:32 am

    That sounds delicious, but when do we add the pectin, and can we use powdered pectin instead of the liquid one? Thank you so much…

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

      I’m still new to canning, but I read in the Ball book that you can’t swap different kinds of pectin and should only use what the recipe calls for…

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    Loretta — September 23, 2013 at 11:26 am

    when do you add the pectin ??????

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

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    Kelly — September 28, 2013 at 7:11 pm

    How long does this keep?

    • beantownbaker — September 28th, 2013 @ 8:36 pm

      If you process the jars in a water bath, they will be fine on a shelf for up to a year. Once opened, you want to refrigerate it and it will keep for about a month in the fridge.

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    Toni — June 21, 2014 at 10:04 am

    The number of cups of chopped peaches would be very helpful. Also, are the pectin pouches 3 or 6 oz?

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    Megan Wilson — July 15, 2014 at 3:12 pm

    The flavor was outstanding! However, it never fully set-up into a jelly. It was more of a jam/thick sauce – even after re-processing with a 2nd pack of pectin (I gave in and used the powder) On my other batches, I used 2 dry packs – and I’m not sure if those will even set correctly. 🙁

    • beantownbaker — September 2nd, 2014 @ 7:22 pm

      Sorry to hear this didn’t set up for you…

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    Nick — July 17, 2014 at 2:57 pm

    With sealed jars what is the shelf life of something like this?

    • beantownbaker — September 2nd, 2014 @ 7:22 pm

      In general, I would try to open them within 6 months. I have kept jars of jam for up to a year without any problems.

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    Lindsay L — July 28, 2014 at 8:57 am

    This is my second year making this and i just wanted to tell you that it is outstanding. i’m sure others are wondering about yield — I got 9 half-pints from one batch. How long do you process this? I did 15 mins to err on the side of caution. Thanks!!

    • beantownbaker — September 2nd, 2014 @ 7:26 pm

      I always process for 10 minutes.

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    Dee Ann — August 2, 2014 at 11:52 am

    Does this make the five half-pint jars shown or does it make more? Since everything sort of comes together at the end in canning (hot jam, sterilized jars, etc., and boiling water) I like to know ahead of time how many jars to prepare. Thanks.

    • beantownbaker — September 2nd, 2014 @ 7:28 pm

      It made 6 jars for me. It will depend how big your peaches are too.

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    Roxanne Riddle — August 10, 2014 at 11:23 am

    With my jams, I usually use real lemon juice, but not in such large quantity,Did you use fresh or “jarred” lemon juice?

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      Yes, I use jarred lemon juice here.

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    Blaire Prince — August 17, 2014 at 3:17 pm

    According to “foodinjars.com” you can substitute 2 TBSP powdered pectin for 1 pouch of liquid pectin. 🙂 just thought I’d share that little tidbit! This recipe is FANTASTIC! Thanks Jen!

    http://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/

    • beantownbaker — September 2nd, 2014 @ 7:30 pm

      Thanks for sharing this!

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    krista jackson — August 24, 2014 at 11:34 am

    I am looking forward to making this jam this evening!! I was seaching for a recipe for peach and jalapeno jam and this one caught my eye! Because you posted it my the day I was married, then reading your story and that you live in Cincy! I was born and raised north of that area!

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      Small world! I hope you enjoyed this jam.

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    Kim — August 28, 2014 at 5:44 pm

    This recipe should come with a warning label. I feel like I just made crack. I changed it up a bit and used cherries instead of peaches. I was having a hard time finding a cherry pepper recipe and had cherries in my freezer needing evicted and this one looked so good I used it as my baseline. THANK YOU for sharing it! If you are interested, it was a mix of sweet and tart cherries, and I added an extra jalapeno to a double batch. I just got done putting up nearly 11 pints of the stuff and am sitting here like a child licking the residue off my ladle it is that freaking good. Definitely recommend you try it with cherries some day if you like them. I am picking peaches this weekend and will definitely be making this as posted because I am sure it is divine. Ive been making jams and jellies since i was a child and this is the best one yet. Thank you again, can’t wait to try it properly with peaches!

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      Cherries! What a great change. I’m goign to have to try that out.

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    Bonnie Kandalec — September 2, 2014 at 5:37 pm

    It would have been nice to know how many jars I would need to make this recipe!!!

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      I got 6 jars. I’ll update the recipe to reflect the yield.

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    Christine — July 10, 2015 at 7:39 am

    Oooooh. I am making this this weekend – thanks for a fantastic-looking recipe!

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    Sam — July 12, 2015 at 9:04 pm

    First time jam maker. Went to the farmer’s market this weekend and bought peaches and jalapenos (along with a bunch of other stuff). Thought I’d try my hand at making a jam/jelly because we love it on pork chops. This recipe was perfect. Thanks for sharing… and thank you to Google for popping it towards the top of the search list. Thank you Beantown Baker!

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    Daina — July 27, 2015 at 2:28 pm

    How long do you need to water bath can it??

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    McCaverty — August 16, 2015 at 10:56 pm

    Made this today – delicious but decidedly soupy. I thought maybe once it cooled it would set up more, but no.

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