Pizza Dough:

• 2 1/4 teaspoons dry active yeast (1 packet)
• 1 1/2 teaspoons white sugar
• 1 cup warm water, at about 105 degrees F (41 degrees C)


• 3 2/3 cups all-purpose flour or bread flour


• 1 1/2 teaspoons kosher salt


• 2 tablespoons melted unsalted butter


• 2 tablespoons corn oil or other vegetable oil

Sauce:
• 1 1/2 cups San Marzano tomato puree (from 1 can San Marzano tomatoes), or plain tomato sauce


• 1 teaspoon kosher salt


• 1/2 teaspoon dried oregano, or to taste


• 1 pinch cayenne pepper
Pizzas:

• 1/2 cup corn oil, divided, to grease pizza pans


• 8 ounces grated sharp white Cheddar cheese


• 8 ounces grated Monterey Jack cheese

Directions
• Stir yeast, sugar, and water together in a bowl; let sit for about 10 minutes.
• Stir in flour and mix until a dry, shaggy dough forms. Add salt, butter, and 2 tablespoons oil and mix to combine.


• Knead with your hands in the bowl until dough comes together, then turn out onto the counter and continue to knead until a stiff but smooth dough forms, about 1 to 2 minutes.


• Return dough to the bowl; rub the surface of the dough with a small amount of oil. Cover the bowl and let dough rise in a warm place until doubled in size, up to 6 hours. Alternately, place dough in the refrigerator to rise overnight.


• Meanwhile, make the pizza sauce. Blend San Marzano tomatoes until smooth using a stick blender or in the jar of an electric blender. Measure out 1 1/2 cups of the tomato puree and place into a bowl. Stir in 1 teaspoon kosher salt, dried oregano, and cayenne pepper. Refrigerate until ready to make the pizzas.


• Preheat the oven to 500 degrees F (260 degrees C). Drizzle 1 1/2 to 2 tablespoons oil into a 10- to 12-inch pizza pan.


• Divide dough into 4 pieces and roll into balls. Keep dough covered when not using. Press 1 dough ball into a round disc and place on the prepared pizza pan. Press and stretch dough flat, almost all the way to the edge of the pan. Poke the dough all over with a fork.


• Once the dough is properly punctured, top with about 1/3 cup sauce, spreading all the way to the edge of dough. Top the entire surface with 2 ounces each of Cheddar cheese and Monterey Jack cheese.


• Bake in the preheated oven until cheese is bubbling and bottom of pizza is browned, 10 to 12 minutes. Repeat with remaining ingredients to make 3 more pizzas.

Sandwich Ingredients:

2 Slices White Bread
Mayonnaise
1 Leaf Lettuce
2 Large Tomato Slices
3 Slices Swiss Cheese
1 Slice Ham
To Garnish:
Green Pimento Olive
Skewer
Making the Sandvich Edible Device:
• Spread a little bit of mayonnaise on both pieces of bread.
• On one piece stack the ham, cheese, 2 slices of tomato and the lettuce leaf, then top with the second piece of bread.
• Cut diagonally and skewer with a pimento olive to serve.

Alfredo Sauce

• Set your stove on low heat.
• Right after, introduce 1/3 cup of butter and 1 cup of heavy cream.
• Stir up to 5 minutes.
• Right after, add 1 1/2 cup of parmesan cheese and 1 chopped up garlic.
• Sir up to 1 minute and 30 seconds.
• Enjoy!

Banana Bread Ingredients:

2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) butter, unsalted or salted, melted
1/2 teaspoon baking soda (not baking powder)
1 pinch salt
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups (205g) all-purpose flour