A River Between Us and Best-Ever Pizza Dough Recipe {Party}

Today I’m sharing my Best-Ever Pizza Dough Recipe {Party} + details on documentary about peace and a hard-fought reconciliation.

Let me tell you about my friend, Jason. He’s a a peacemaker, a movie maker, and a great pizza maker.

First, he’s a movie-maker. Our friend Jason Atkinson just completed an inspirational film about Oregon’s Klamath River, called A River Between Us. It’s the story about the momentous reconciliation between Tribal Nations, ranchers, the power companies, and state and federal agencies, a story of bad blood between neighbors that produced anger, fear and distrust that undermined the river’s communities for decades, leaving little hope of resolution. It all started with the building of several dams along the 263-mile stretch of water that begins in the Upper Klamath Lake in Southern Oregon, and ends on the coast of Northern California. Later, a drought led to water rights disputes between local farmers, ranchers, native tribes, anglers, irrigators, conservation groups and state politicians. When neighbors could not settle between themselves, the federal government stepped in, bleeding the river of needed water that led to the largest salmon kill in the history of the American West. Over 70,000 adult Chinook salmon died the following year.

A River Between Us.

We’re proud of Jason! This short documentary is not about fish or water rights or even a 40-year water war, but it’s a film that provides a beautiful solution and a call to action to end generations of old conflict, that ultimately resulted in the largest restoration project in American history.

In a sense, Jason is a peacemaker. And that’s what I love about having a blog–I can share the things that I feel are important to share, that have a positive meaning behind them.

In this case, the love and healing that takes place between the generations of neighbors is pretty remarkable.

Click on over, friends, if you want to read more or watch some awesome video clips.

It’s a beautiful story.

Pizza Party.

So, it’s true. Jason is a great pizza maker, too! Our family was recently invited over, on a hot summer’s eve, for a build-your-own pizza party!

Little did we know we’d be making our own pizzas. Yum, I think mine was the BEST. :)

Best-ever pizza dough recipe.

Some got into tossing the dough in the air a little more than others (I’ve never been good at this). HA.

The delicious outcome.

A little bit of sauce, a little bit of pesto. {My favorite flavors on a pizza.}

Today I’m sharing a best-ever pizza dough recipe. ENJOY!

What are your favorite toppings on a pizza?

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Best-Ever Pizza Dough

From Rachael Ray’s best-ever pizza dough.

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Ingredients

 

• 1 cup warm water, 105 degrees to 115 degrees
• 1 teaspoon honey
• 2 1/4 teaspoons active dry yeast
• 3 cups or more all-purpose or bread flour
• 1 3/4 teaspoons coarse salt
• 2 tablespoons EVOO, plus more for oiling bowl

Instructions

 

• Mix the warm water and honey in a liquid measuring cup until the honey dissolves. Sprinkle with the yeast and let the mixture stand until foamy, about 5 minutes. Meanwhile, using a food processor, pulse the flour and salt to mix.
• Pour the yeast mixture and 2 tablespoons EVOO over the flour mixture. Process until the dough comes together in a sticky ball, about 20 to 30 seconds.
• Turn out the dough onto a floured work surface and knead, using the heel of your hand, until smooth and elastic, about 5 minutes.
• Lightly oil a large bowl; add the dough, turning to coat. Cover the bowl tightly with plastic wrap. Let the dough stand in a warm, draft-free area until doubled in size, about 1 hour.
• Punch the dough down, then turn onto a cutting board. Using a knife, quarter the dough.
• Shape 1 dough wedge roughly into a ball. Place the dough ball on the work surface and cup your hand lightly over it. Rotate your hand counterclockwise, letting the dough roll on the work surface. Continue until the surface of the dough is smooth. Repeat with the remaining dough wedges.
• Place each dough ball in a large resealable plastic bag or plastic container with a lid. Refrigerate for 10 to 48 hours (the dough will continue to rise). Let the dough sit at room temperature for 1 hour before shaping, or freeze for up to 2 weeks. Let the frozen dough sit at room temperature for 2 hours before shaping.
• Turn out 1 ball of dough onto a lightly floured work surface. Press it out on the work surface into a 9-inch round, a long rectangle or an oval. Repeat with the remaining dough balls. To make 3- to 4-inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.

Author: Sandy / Reluctant Entertainer

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