Stump Family Recipes

Yield: 18-20 SLICES

Ingredients

• 1 1/2 cups warm water (110 degrees F)
• 2 teaspoons sugar
• 2 1/4 teaspoons (1 package) active dry yeast or instant yeast
• 3 1/2 to 4 cups bread flour
• 2 tablespoons olive oil
• 2 teaspoons salt

Instructions

1. Place a pizza stone in the oven if you have one. Preheat oven to 500 degrees F (or 475 if that’s as high as your oven will go) while preparing the pizza dough so it can be completely hot when you are ready to bake the pizzas.
2. Combine warm water, sugar, and yeast in a large bowl. If using active dry yeast, let it proof for 5 minutes until foamy. If using instant yeast, there is no need to wait for the yeast to proof.
3. Add flour, olive oil, and salt and stir well with a wooden spoon or mix in a stand mixer with a dough hook until combined.
4. Knead for 5 minutes using a stand mixer fitted with a dough hook attachment or 6-7 minutes by hand until smooth and elastic. The dough will be tacky and slightly sticky, but should still be manageable to work with.
5. Drizzle a clean bowl with a little olive oil, then place the ball of dough in the bowl and turn it to coat in the oil. Cover with plastic wrap or a clean cloth and let rise for at least 30 minutes (or up to 1 1/2 hours) until doubled in size.
6. Divide the dough into 2 or 3 balls (or more if you want to make personal-size pizzas).
7. Roll, pat, or stretch the dough out until it is roughly 1/4″ thick, then top with 1/4-1/2 cup of pizza sauce, freshly grated mozzarella cheese, and other toppings.
8. Bake for 5-10 minutes until the cheese is melted and the crust is golden brown and crispy around the edges.
9. Cool slightly before cutting and serving.

Notes

After rising, the dough can be divided into smaller balls, then frozen for up to 3 months. Rub each ball with a little olive oil first, then place in a freezer-safe ziploc bag before freezing. To thaw, set the dough in the fridge overnight for at least 12 hours, then let it sit at room temperature for 1 hour before using.

This pizza dough recipe can be made up to 3 days in advance. Just transfer it to the fridge before letting it rise. Remove from the fridge and let it rise for 1-2 hours before using.

Source: https://houseofnasheats.com/pizza-dough-recipe/

• 5 Pounds of White Potatoes
• Flour
• Butter
• Salt

Peel and cut the potatoes. Boil the potatoes in a large pot with salted water (like you were going to make mashed potatoes). Drain and let cool to just above room temperature.

Mash the potatoes (but leave them just a little lumpy). Add 4 cups of flour to the potatoes and mix by hand. Add more flour as needed until it is just slightly sticky.

Put some flour on a baking board and roll out the potato mixture into about 6 inch circles, about a 1/4 of an inch thick or so – usually makes about 13-16. From the extra flour, the mixture should no longer be sticky. Transfer to a dry frying pan on medium heat (or an electric griddle at 350). Cook until slightly brown on both sides. Transfer to a towel to cool. Once completely cool, wrap in plastic wrap and put in the refrigerator.

When ready to eat, sauté in butter until warm (don’t burn the butter).

Beans and sauerkraut

• onions
• butter
• 2 large cans of dark red kidney beans
• 2 large cans of sauerkraut

Sauté onions in butter. Add the sauerkraut and enough water. When it comes to a boil, add the kidney beans and simmer for about an hour.