Pizza Crust (Alton Brown)

2 Tbsp Sugar
1 tsp kosher salt
1 Tbsp olive oil
3/4 cup warm water (about 105 degrees)
2 cup bread flour
1 tsp instant yeast (for bread machines)
2 tsp olive oil (for bowl)

Use standing mixer. Place sugar, salt, olive oil water 1 cup of flour & yeast in the bowl. Mix until it comes together. Add remaining flour and mix it until it forms a ball.

Change mixer to dough hook. lube hook w/olive oil. Knead w/mixer on medium for 20 minutes. Pinch off a tiny bit - flatten into disk and stretch. If it forms a window stop kneading - -otherwise go another 5 - 10 min until it does.

Cut dough into 4 pieces. Roll each into a ball. Place in oiled pan and cover with plastic. Place in fridge for 24 hours.

Heat pizza stone in 500 degree oven.

Wet hands w/water and rob on counter top -- roll balls on surface between hands until dough tightens -- cover with a towel and rest 30 min. Flatten dough slightly and stretch into a thin disk. Place on pizza peal -- add toppings.

bake 6 to 7 min -- remove from oven with peel.

Cool 3 min - and slice

also works great for making grilled pizza.

Pumpkin Cranberry Muffins

Ingredients
4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
1 1/2 Tblsp Cinnamon
1 tsp cloves
1 tsp nutmeg
2 teaspoons baking soda
1 teaspoon salt
2 cups craisins
Directions
Preheat oven to 350 degrees F.
Rehydrate craisins in hot water for at least 5 min
In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well.

Makes about 30 muffins --bake for about 30 minutes

Notes: Original recipe called for 4 cups cranberries -- if you have them I bet they're good and make the muffins less sweet - I'll be trying to alter this to make it healhier -- but as they are they were super moist and yummy