Ask the chef - Try making this pizza dough recipe

Q: I would like to find a pizza dough recipe that does not taste like rolls. Do you have a good recipe?

– Gary L.,

Bristol, Va.

A: I know what you’re talking about. Some pizza crust tastes like roll dough, and others have a distinct flavor that reminds you of a pizza. Here is a recipe you can try. But remember that the ingredients of a pizza dough and the ingredients of rolls are very similar, so they can sometimes taste the same.

Pizza Dough

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water, 105 to 115 degrees

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus additional for brushing

Toppings of your choice

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture and the remaining 3/4 cup of water, and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface, and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel, and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides, and tucking under the bottom of the ball. Repeat 4 or 5 times.

Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel, and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the middle rack of the oven, and preheat the oven to 500 degrees F.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle.

If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil, and arrange the toppings of your choice over the inner circle.

Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes.

Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface, and cut into slices with a pizza cutter or very sharp knife. Serve immediately

Q: I would like to find a banana pudding recipe that does not take a long time to prepare. I am getting up there in years, and I can not stand at the stove and stir the pudding a long time.

– Virginia W.,

Bristol, Va.

A: I do like a good banana pudding. Try this one, and see if you like it.

I know that you mentioned you couldn’t stand at the stove for long periods of time, so another idea is to use the instant vanilla pudding, but take and use whipping cream (also known as heavy cream) in place of half of the milk. This will give the instant version a nice rich taste. Another tip is that you can put a teaspoon of real vanilla extract in the instant pudding mix.

Banana Pudding

3/4 cup sugar

2 tablespoons cornstarch

3 cups milk

4 egg yolks

1 teaspoon vanilla extract

2 ounces (1/2 stick) butter

3 medium bananas, sliced

1 (12-ounce box) vanilla wafers

For the meringue topping (optional):

3 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Mix together the sugar and cornstarch and slowly add the milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens – do not leave it unattended.

Slightly beat egg yolks, and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat, and add vanilla and butter. Let cool.

In a 9 by 9-inch oven-proof baking dish, alternate pudding, bananas and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

EDITOR’S NOTE: Stirred by a culinary question? "Ask the Chef" by e-mail chefrke2@aol.com, visit www.tricityhospitality.com or write Chef Richard Erskine at Southeast Culinary & Hospitality College, 100 Piedmont St., Bristol, VA 24201. Include your name and hometown for publication. A phone number which will not be published should be included for clarification purposes.