Jacob Jorgensen

Pizza

Bread Sticks

Skillet Cookie with Ice Cream

Dough

3 1/2 to 4 cups flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons

Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.

If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a

lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly

floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let rise.

let them rest for 10 minutes.

Pizza Sauce

1 can tomato sauce

2 cans tomato paste

1/4 cup sugar

1 Tbsp. Italian Seasoning

dash each of Cayenne, Allspice, Chili powder

¼ tsp. Oregano

1 tsp. honey

Combine ingredients and warm in sauce pan.

Skillet Cookies

6 tablespoons butter, room temperature

1/3 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch or 4 smaller cast-iron skillets; smooth top.  Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.