Lunch Lady Brownies & Pizza Dough

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Lunch Lady Brownies
Ingredients

1 cup salted butter melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
Chocolate Frosting
1/4 cup salted butter softened
1/4 cup 2% milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar


Instructions
Brownies
Preheat oven to 350° F. Line a 9×13-inch baking dish with parchment paper and spray paper with non-stick spray. Set aside.
In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don’t over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
Chocolate Frosting
Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let brownies cool completely before cutting and serving.
Notes
Nutrition Info: 1 brownie = 373 calories / 15 fat / 61 carbs / 3 protein

Sour dough Starter & dough recipe

Day 1
1 cup wheat flour
1/2 cup bottled water mix well and set aside
Day 2
Stir and remove 1/2
Add back
1 cup flour
1/2 cup water
Stir and set aside
Repeat day 3-6 same as above
Day 7
You should have active starter
Use 1/2 113 grams each use for bread dough

If you wish continue to feed starter for daily use it add as in days 2/3 set aside in refrigerator

Set out until room temperature before use

230 grams starter
700 grams of room temp water
Mix well
1100 grams wheat flour
1 tablespoon salt add k top of flour

Start mixing with hand
Fought will be sticking
It will hold shape

Let stand 30 min
Covered
Damp hand stretch dough

Always use scale and zero out as you add ingredients

Stretch n fold 4 times within 2/3 hrs

Form balls and then cut small slices on top
Bake at 425 in Dutch oven
20 min with lid on 20 with lid off
Check temp 190-210
It’s done
Place in cooling rack

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Recipe for Pizza dough

Yeast: I use Platinum Yeast from Red Star. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this whole wheat pizza dough instead.
Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
Salt: Salt adds necessary flavor.
Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!
You could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour.

This one is amazing as well

The School Pizza Recipe- Don't Lose This Recipe 😋
Ingredients
Crust:
2-2/3 cup flour
3/4 cup powdered milk
2 T sugar
1 package quick rise yeast
1 tsp salt
1-2/3 cup warm water (110-115)
2 T vegetable oil
Filling:
1/2 lb Italian sausage
1/2 lb ground chuck
1/2 tsp pepper
1/2 tsp salt
1 (8oz) block mozzarella cheese
Sauce (I make the day before):
1 (6oz) can tomato paste
1 1/2 cups water
1/3 cup olive oil
2 cloves garlic minced
1 t salt
1 tsp pepper
1/2 T dried oregano
1/2 T dried basil
1/2 t dried rosemary
Steps
Crust:
Preheat oven to 475.
Spray 18 x 13 sheet pan with Pam and lay parchment paper down.
Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Bake at 475 for 8-10 min. Until cheese starts to brown.
Let stand 5 min, cut into slices and serve.