This Amazing Pizza Dough Recipe Has Just Three Ingredients, No Kneading Required

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iStock

If you’re anything like most people with functioning taste buds, then you probably call pizza your favorite food. Even if you’ve never made homemade pizza before in your life, there’s another way of getting your margherita fix besides delivery and DiGiorno. Yes, it involves cooking, but anyone can do it.

This pizza dough recipe, via Bon Appétit, calls for just three basic ingredients: flour, sea salt, and active dry yeast. Better yet, the dough can be made three days ahead and chilled. It requires no kneading, which happens to be one of the trickiest parts of baking bread or making pizza. Too much pressing can break down the gluten and leave you with a gooey, shapeless dough, and nobody wants that.

This recipe takes that out of the equation completely. Start by combining 7 1/2 cups of all-purpose flour, 4 teaspoons of fine sea salt, and 1/2 teaspoon of active dry yeast in a bowl and whisking them together. Gradually stir in 3 cups of water until it’s well mixed, and then use your hands to form the dough into a ball.

Transfer the dough to a large bowl, cover it with plastic wrap, and let it rise at room temperature for about 18 hours. The time may vary depending on the temperature—the room should be as close to 72°F as possible—but you’ll know it’s ready to go when the dough is more than twice its original size and you see small bubbles forming on the surface.

Next, cover a counter or flat surface with a little extra flour, plop your dough down, and start working it into a rectangular shape, then divide it into six portions. The next step, described by Bon Appétit, requires a little handiwork, but nothing too challenging:

“Working with one portion at a time, gather four corners to center to create four folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.”

Finally, you can cover the dough with plastic wrap and let it rest for about one hour. Then you’re ready to flatten each ball into a circle, add toppings, and bake it for about 10 minutes at 500°F–550°F. Once you've mastered pizza, you can move on to this easy three-ingredient pasta sauce that's hailed by some as the world's best.

[h/t Bon Appétit]

Winner of Reynolds Wrap Contest Will Get Paid $10,000 to Sample the Country's Best BBQ

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iStock/bhofack2

Which American city has the best barbecue is the root of one of the country's oldest culinary debates. As Thrillist reports, Reynolds Wraps is looking for one unbiased individual to travel the United States sampling barbecue ribs to determine which location makes them best—and the aluminum foil brand will pay them $10,000 for their trouble.

The winner of the 2019 Reynolds Wrap contest will take a two-week trip to "some of the most notorious BBQ cities," which last year included Nashville, Memphis, Kansas City, Dallas, and Austin. As Chief Grilling Officer, the smoked meat connoisseur will be tasked with identifying the best barbecue ribs in America, with Reynolds providing travel, lodging, and a $10,000 stipend for them and a guest to make the journey as smooth as possible. In return, the company asks that the CGO share grilling tips, techniques, and photos of their feasts to its website and social channels.

According to Reynolds Wrap, the position is perfect for anyone who doesn't mind "being paid to taste test some of the most delicious BBQ ribs across the country, posting envy-inducing pictures of your food and falling asleep every night dreaming about your next rack of ribs." Anyone can apply by submitting a photo of themselves grilling their favorite recipe along with 100 words pitching themselves for the job to careers@ReynoldsWrapCGO.com. The application deadline is June 19 and the barbecue tour starts sometime in August.

If you're not selected the contest winner, that shouldn't stop you from planning your own barbecue-themed road trip this summer. Here are some of the best barbecue cities in the country and where to eat in each one.

[h/t Thrillist]

8 Things You Might Not Know About LongHorn Steakhouse

Mike Mozart, Flickr // CC BY 2.0
Mike Mozart, Flickr // CC BY 2.0

Since its founding in 1981, LongHorn Steakhouse has become a familiar destination for those seeking sirloins and strip steaks. With more than 500 restaurants across the country and a 5 percent total sales growth in 2018 [PDF], LongHorn has definitely branded itself as a cut above in the steakhouse market. Dig into these facts about the dinner chain.

1. The original LongHorn location was once an adult bookstore.

George McKerrow Jr., a part-time bartender, opened the first LongHorn Steaks Restaurant & Saloon in Atlanta in August 1981. Before remodeling the building as a restaurant, though, it was an x-rated video- and bookstore. McKerrow added tablecloths, a jukebox, and bumper stickers to the walls, but he kept the back-lit booths that were once used for watching short peepshow videos.

2. LongHorn almost never got off the ground.

After LongHorn opened, it had a rough time taking off. "I had quit my previous job, fronted a lot of my own money, had a young daughter, and I was spending my days building that restaurant, literally, with my own two hands," McKerrow told The Atlantan in 2018. At the end of the first month, LongHorn was serving just a handful of meals a day, with McKerrow cooking, waiting tables, and washing the dishes.

3. A snowstorm saved the restaurant.

By January 1982, McKerrow was weeks away from shutting down LongHorn. But then one night, it started to snow—something that is a real rarity in Atlanta (and that particular storm is still known as the Snow Jam of '82). Drivers soon abandoned their cars on the roads, and LongHorn became a shelter from the freak blizzard. "We pulled a sign out front that said 'Drinks $1 While It Snows,'" Dave George, a former president of LongHorn Steakhouse told AirTran Magazine in 2006. "So all these people forced to pull over walked in 'til they filled the place up. And over the storm's three days, the steaks plus the genuinely friendly atmosphere surprised people, generating loyalty." By springtime, word-of-mouth had gotten LongHorn off the ground.

4. LongHorn really is all about the meat.

A slab of steak on a white plate with a knife
Yelp Inc, Flickr // CC BY-NC-ND 2.0

It was McKerrow's passion for grilling and dream of serving the perfect steak that led him to open the restaurant. Today, menus revolve around including ribeyes, T-bones, their signature porterhouse, a slow-roasted prime rib, and Flo's Filet, which LongHorn says was named for a server who loved that particular cut.

5. McKerrow didn't stop with LongHorn.

After the success of LongHorn, McKerrow expanded his steakhouse empire by opening Capital Grille. In 2002, he teamed up with Ted Turner to launch Ted's Montana Grill, which he is still the president and CEO of today.

6. Employees must complete extensive training to become a LongHorn Grill Master.

Every LongHorn location has two or three employees who have completed the training to be considered "Grill Masters." Once these grill chefs are certifiably ready to tackle any meat order, the best of the best can compete in a company-wide "Steak Master" competition. During the yearly contest, multiple "grill-off" rounds narrow 5000 Grill Masters down to seven for the final showdown. If you live near Cuyahoga Falls, Ohio, congratulations—your ribeye might have been seared by 2018 reigning champion Michelle Cerveney.

7. LongHorn has a grill hotline for holiday weekends.

To take some of the pressure off family grill masters during the Fourth of July, LongHorn launched a call-in helpline to answer anyone's burning questions about the art of preparing dinner over flames in 2013. Called the Grill Us Hotline, the program put 25 Grill Masters on call during the evenings of the holiday weekend. The hotline has since continued and been expanded to cover Memorial Day weekend as well.

8. On the web, LongHorn is in an imagined relationship with Denny's.

In one of the more bizarre corners of the internet exists a community of users, especially on blogging site Tumblr, that create anthropomorphized accounts for various restaurant brands. In June 2013, two months after Denny's launched their official Tumblr account, an unofficial Tumblr was created for LongHorn Steakhouse. Whoever ran the site, which has since been deleted, began making references to being in love with Denny's. As things tend to do on the internet, the idea took off and resulted in a community of users who spent their time shipping "Denhouse."

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