Your path to full time blogging has been very similar to mine. I used to work in advertising, and would cry on my way home from work. I finally quit, went to culinary school, and never looked back! So excited to continue watching you grow! Not in a creepy stalker way.
Love, love, love every single word of this! You totally rock for being so transparent about your love of blogging and how you got started! I really enjoyed reading this — and will likely come back to this time and time again for inspiration! Soooo many exclamation points!!!!!
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What an incredibly amazing, informative and truly inspirational post. As a starting out food blogger I love reading and learning how successful food bloggers got where they are. A true Thank You from the bottom of my heart for sharing all this!!! Thanks for posting your experience with blogging over the years.
Thanks for sharing! I love you and I love this post! Thank you for being so incredibly open and for sharing your story with us. This post just made me want to hug you HARD but not too hard because, baby. I am so happy that you have made this work and that we met because of it!! Such an inspiring story. This is a wonderful post, and helps me get inspired all over again about why I love food blogging!! This is such a great post Stephanie! I loved reading this, you are such an inspiration to so many food bloggers and I love how open and honest you are.
Thank you for posting this Stephanie. I really needed to hear all this. This is a fantastic post! Thank you for sharing this. I wish more full-time bloggers took time out to share their knowledge and experiences.
Thanks Stephanie, I started blogging a couple of months ago, because I had to talk about food, but I am already thinking about where this ends. You write because you have something to say, you want people to read it, or why bother publishing? Blogging can be a lonely affair, writing it all down, with little interaction.
I love this because you teach me where I could end up if my dreams come true. My current work life is brutal too…. Thankyou, thankyou, thankyou! Thank you for writing and sharing this! The full-time or part-time food blogger posts are SUPER interesting and informative for me, and understanding how you make it all happen is completely motivating, inspirational, and helpful!
All your hard work and tears has paid off, lovely lady! Cheers to many, many years of awesome food blogging to come! Thanks for all of your insight, Stephanie. Great post with honest opinions and ideas on how to really grow a blog and readership! This is awesome advice and so motivational and inspiring!
I have stuck with this only to see others fall away. But it is something I love that has branched out into writing for magazines as well. Then branched out to craft beer. If you are open to it there are amazing opportunites and detours along the way! Thank you so much for sharing! I am so happy my co-worker sent this over.
Definitely gives a girl hope for the future! You never know! Thank you for sharing all this great information! I recently launched my food blog and this post gives me hope and inspiration. Thanks for providing some thoughts on that. Fun to learn about your journey. Thank you for creating this recipe! Thank you for your review, Mere! The nutritional information is below the notes section of the recipe.
Make sure you have cookies enabled as this is a plug-in feature. This is the best homemade whole wheat pizza crust I have ever made! This will definitely be my go to recipe. Thank you so much for sharing.
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Was wondering your thoughts on making this into homemade bread as opposed to pizza dough…? It is fantastic, hold on I have to take another bite beyond what I ever imagined it to be. Especially with no rise time. I did let it rest a few minutes before rolling it out. Plus, I added a! I topped it as you suggested with whole tomatoes, capers, bell peppers, goat cheese. Just fantastic.
My husband who never eats healthy had seconds. This will be my forever pizza crust recipe. Thank you from the bottom of my heart!! I will be looking for more of your recipes. Easy, fast, delicious! My husband was impressed with how easily the dough came together and rolled out. No more frozen cardboard pizzas for us! Thanks for another fabulous recipe!! Thank you for posting this recipe. Thanks so much. I made this and had so many issues with it. The temperature of the oven was way too high. It started burning very quickly but never actually cooked in the center. The result was a very burnt pizza on the outside and a chewy, not even crisp top in the center.
I made the heirloom tomato pizza from the cookbook, so maybe my toppings were too thick as well?
The Easiest Whole Wheat Pizza Dough Recipe - Cookie and Kate
The dough did come together very nicely for me in the food processor. This is just the ticket on a Friday night after a long work week and you still want to make pizza. I inadvertently rolled mine out super thin to 16 inch diameter and it still turned out great. I was not super impressed with this dough. Flavor was so-so and will not be making it again. Thankfully my toppings were tasty and the pizza was still edible. I love most of your stuff, so maybe I did something wrong!?
Did you let the yeast rest in the hot water? Was the yeast bubble-like at the top? It could be your yeast was bad. Can a kitchen aid mixer be used instead of a food processor when combining liquid mixture to dry parts? If so just low to medium until same shaggy ball is generated. I like the processing that also takes place of the ingredients to get it completely mixed and using the same tool to form the ball.
But, you could use a mixer too if you like. It should work too. Cookie and Kate receives commissions on purchases made through our links to retailers. All rights reserved. Our cookbook, Love Real Food, is here! Instructions Preheat oven to degrees Fahrenheit with a rack in the upper third of the oven. Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes.
It should puff up some by then. Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute. Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough. On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter.
For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape. Brush the outer 1-inch of the dough with a light coating of olive oil. Add drained, crushed tomatoes crush the tomatoes over the sink to get out as much liquid as possible or pizza sauce of your choice. Sprinkle with cheese and vegetables.
Bake on the top rack until the crust and cheese are lightly golden, rotating halfway, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. The information shown is an estimate provided by an online nutrition calculator. Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag cookieandkate.
Facebook Twitter Pin It. By Kathryne Taylor Vegetable enthusiast. Never miss a new recipe Subscribe to our email newsletter! Enter your email address Comments Leave a comment below: Cancel reply Your comments make my day. Too much flour. I have made this recipe 3 times and its my go-to homemade pizza recipe. Thank you its fab. Great to hear this works well in a bread machine, Cat! Thanks for the feedback. Do you have to have a food processor? Tried this today for a sunday early dinner recipe. Came out really well.
I made this tonight. The biggest compliment? My twin 3-year old toddlers loved it. Love this dough. Def my go-to. Do you think it would work to freeze? Please let me know if you do! My kids new favourite pizza dough recipe, thank you so much for making it so easy!!! You think the regular works best? This was delicious and so quick and easy! Sounds like a delicious pizza, Sharon! Thanks so much for sharing. Can you freeze 1 portion of the dough to use at a later date? Amazing recepie!!! My family loves it!!!
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Is the dough freezer friendly? I just want to make one pizza. Hi Kate, I just bought your cookbook. Thanks for your review! Would this work for a calzone or stuffed bread like garbage bread? I would love to hear what you think if you try it! Thanks you, Georgia! What is the purpose of adding yeast since it is not allowed to rise? Great to hear! Thanks for taking the time to share what you did.
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I did. It definitely bubbled, so I know the yeast was good. Oh well! Never miss a recipe Subscribe to our newsletter! Autumn harvest grape focaccia! Its just what this rainy and dump autumnal Sydney day needs. This delicious dough is super easy to make thanks to the no-knead method. The only catch being that it needs a longer proving time for the dough to develop nicely.
However, if the craving is too great, up the yeast quantity…. This is not the first time I share a meringue recipe, nor it will be the last. I simply adore whipping these ineffably light and perfectly crunchy nuggets, and I find that they are so versatile they can be paired with most ingredients. Think chocolate, coffee powder, matcha, flaked almonds, pomegranate, or, in this case…. These eggless, soft thank you, baking powder!
I like to scent mine with lemon and vanilla, and drizzle over generous lashings of melted white chocolate, for that extra opulence this season commands, However you can customize this recipe to your liking and…. With Christmas fast approaching I feel I have burrowed myself deep in a rabbit hole of baking! And my actual domestic bunny Hazel loves to steal the fruits of my labour!