Makes enough for 1 large pizza

Start to Finish: 12 hours (includes overnight rising time)

Ingredients
3 cups bread flour
1 teaspoon salt
teaspoon instant active yeast
1 cups water, at room temperature

Directions
1. In a large bowl, mix the flour and salt to combine with a wooden spoon. Add the yeast
and stir to combine.
2. Make a well in the center of the bowl and pour the water into it. Stir just until the
mixture is combined; it will look a bit shaggy but it shouldnt be overly sticky (if it is, add
more flour 1 tablespoon at a time and knead gently to incorporate).
3. Transfer the dough to a medium bowl greased with nonstick spray. Cover the bowl
with plastic wrap and then transfer to the refrigerator to rise overnight.
4. After an overnight rise, the dough is ready to use. If you dont want to use it right
away, remove the dough from the bowl, form it into a ball and wrap tightly in plastic
wrap. The dough will keep this way, refrigerated, for up to three days.
Note: We love a classic Margherita pizza. Once the dough is prepared, stretch it out
between your hands until it's about -inch thick. If the dough is sticky, you can lightly oil
your hands. Pat the dough onto a round baking sheet that has been greased with 1
tablespoon olive oil. Top the dough with cup tomato sauce and 12 ounces sliced fresh
mozzarella cheese. Bake in a 475F oven until the edge of the dough is golden brown
and the cheese is bubbling, 8 to 10 minutes. Top the finished pizza with 2
tablespoons chopped fresh basil.

J.P.'s Big Daddy Biscuits

2929
Made 464 times
Recipe by: John Pickett
"This recipe will produce the biggest biscuits in the history of the world!
Serve these gems with butter, preserves, honey, gravy or they can also be
used as dinner rolls...you get the picture. The dough can also be prepared
several hours, and up to a day ahead of time. If so, turn dough out onto
aluminum foil that has been either floured, lightly buttered or lightly sprayed
with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be
surprised if your biscuits rise even higher because the baking powder has
had more time to act in the dough. You may have to make a few batches
before you get desired results: desired results equals huge mongo biscuits."

Ingredients
Original recipe yields 6 servings
J.P.'s Big Daddy Biscuits

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon white sugar

1/3 cup shortening

1 cup milk

Add all ingredients to list

Prep
30 m

Cook
15 m

Ready In
45 m

1.

Preheat oven to 425 degrees F (220 degrees C).

2.

In a large bowl, whisk together the flour, baking powder, salt, and
sugar. Cut in the shortening until the mixture resembles coarse meal.
Gradually stir in milk until dough pulls away from the side of the bowl.

3.

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll
dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass
dipped in flour. Repeat until all dough is used. Brush off the excess flour, and
place biscuits onto an ungreased baking sheet.

4.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin

to brown.