Makes one pizza.

INGREDIENTS

• 2 ½ cups all-purpose flour OR bread flour divided
• 2 teaspoons
• 1 ½ teaspoons sugar
• ¾ teaspoon salt
• Optional Spices
  • ⅛ - ¼ teaspoon garlic powder
  • ⅓ teaspoon basil
  • ⅓ teaspoon oregano
  • ⅓ teaspoon thyme
• 2 Tablespoons olive oil
• ¾ cup warm water

INSTRUCTIONS

1. In a large bowl mix: 2 cups of flour, yeast, sugar, salt, optional spices, oil and water.

2. Use a wooden spoon to stir well, until dough is pulling away clean from sides of the bowl. If required, gradually add small amounts of flour until dough is no longer sticking to the bowl.

3. Drizzle a separate, medium sized clean bowl with olive oil. Transfer the dough to the medium bowl and cover it with a dish towel

4. Allow dough to rise for 30 - 45 minutes. Preheat oven to 450F.

5. Once the dough has risen, use your hands to gently deflate it and fold it into itself. Transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).

6. Use either your hands or a rolling pin to work the dough into pizza shape.

7. Transfer dough to the pizza stone.

8. Use a fork to poke holes all over the pizza to keep the dough from bubbling up in the oven.

9. Add desired toppings and bake in a 450F preheated oven for 15 minutes or until toppings are golden brown. Slice and serve.

Pizza Sauce

Makes ~750 ml of pizza Sauce (3-5 pizzas)

INGREDIENTS

• 1 can tomato paste
• 1 can tomato sauce
• 1 can crushed tomatoes
  Seasonings to taste
• Oregano
• Basil
• Garlic powder
• Onion powder
• Garlic salt
• Ground pepper
• Sugar

INSTRUCTIONS

1. Mix Tomato paste and Tomato sauce
2. Mix in seasonings

INGREDIENTS

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

INSTRUCTIONS

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish (rectangle glass) and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
4. Melt butter in a deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.