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Vulgarr Cooks! - Corned Beef Brisket Ingredients- 1 quart water 12 ounces kosher salt 1/2 cup light brown sugar 4 teaspoons curing salt 1 stick cinnamon broken into several pieces 1 teaspoon mus...

Pizzeria Style Pizza Crust. (Never order out for pizza again)

Ingredients-
4 and 3/4 cups (690g) bread flour *do not use all purpose flour
2 teaspoons (9g) active dry yeast
3 teaspoons (15g) granulated sugar
3 teaspoons (20g) kosher salt
3 teaspoons (15g) olive oil
2 cups plus 1 tablespoon (455g) luke warm water

Mix dry ingredients and then add wet ingredients. When mixture begins to come together, turn out onto a well floured surface and knead for 5 minutes until dough ball becomes smooth and springy to the touch.
Place in a oiled bowl and cover with a damp towel to rise for 2-4 hours, punching down once an hour.
Or place in a large 1 gallon ziplock bag and refrigerate for up to 2 days. Just remember to allow dough to reach room temperature before stretching.

I like to put a light sprinkle of course corn meal on my pizza pan before adding my stretched dough. It adds texture to the crust and keeps it from sticking to the pan.

Makes two 16 inch pizza crusts.