Cheese Pizza

makes 2 - 12 inch pizzza

Ingredients:

Warm water - 1 1/3 cup

yeast - 2  1/4 tsp

sugar - 2 + 2 tbsp

olive il - 2 tbsp + more for coating 

salt - 1 tsp

all purpose flour - 3 1/2 cup

cornmeal for dusting (optional)

pizza sauce , cheese and topping

Dough

Add 2 tsp sugar to warm water , whisk and let it stand for 5 minutes

Add salt and olive oit to the flour and mix . Add the water mixture and remaining sugar to the flour and knead the dough till it feels a little soft (bounces back on pokimg)

coat the dough with olive oil and allow to rise in room temperature for 2 hours or in refrigerator for 24 hours

preheat oven at 475 and allow it to heat for 20 minutes

prpare the pan by coating it with oil and sprinkling cornmeal or use cookie s=heet on top of pan

divide dough in 2 parts . shape each partwih floured hand or rolling pin . stretch to 12 inch diameter . Lift the edges to form a lip

cover and keep aside for 10 minutes 

spread pizza sauce . cheese and topping

Croissant

Time needed - about 5 hours 

Serving - 15 crossiants

Ingredients : 

All purpose flour - 4 Cups

Sugar - 1/3 cup

yeast - 4tsp

salt -- 2 1/4 tsp

Butter - 2 1/2 sticks

Milk - approx 1 cup

egg white

Step 1 - Add flour , sugar , salt , yeast in a bowl and give it a whist to combine fluff it up 

step 2 - cut butter in 1/8 in size and toss it inside flour . Mix lightly with laddle so that the butter does not melt 

Step 3 - Add milk 1/4 cup at a time and stir with laddle. Make sure teh butter is not broken or melted . Stir till the mixture is stiff 

step 4 - wrap the mixture and refrigerate for an hour

step 5 - On a floured  surface , roll the mixture and fold it in 3 folds from both sides . Repeat the process 4-6 times. untill the butter streaks are smooth and flat . if the butter gets soft, refrigerate for about 15 minutes before resuming to fold

Step 6 - wrap tightly and refrigerate for another 1 hour 

Step 7 -Divide the dough in half . Keep one in refrigerater while working on another 

Step 8 - take one half of dough and rol in thin long strip( about 2 ft)

step 9 - cut the rolled dough in rectangle and then diognal in triangles

step 10 - slit 1/2 inch cut in the triangle and roll the Croissant . then bring the two sides together to give it a curve

Step 11 - Repeat the same with teh other half dough 

Step 12 - cover and keep the Croissant aside to raise to double size (about 1 hour)

Step 13 - Bake the crossiant at 375 for 15 minutes or til crisp from outside