How To Make Uncooked Pizza Sauce

How To Make Uncooked Pizza Sauce

28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of basil

Uncooked Pizza Sauce

How To Prepare Uncooked Pizza Sauce

Whisk all together. Allow flavors to blend for one hour
before using.

How to Make Cooked Pizza Sauce

How to Make Cooked Pizza Sauce

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Cooked Pizza Sauce

How to Prepare Cooked Pizza Sauce

Heat oil in a large skillet over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring. When butter is half melted, remove
skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups

How to Make Garlic Rolls and Knots

How to Make Garlic Rolls and Knots

1 batch of NY Style Dough

Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese

Garlic Rolls and Knots

How to Prepare Garlic Rolls and Knots

For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

How to make Focaccia

How to make Focaccia

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Focaccia

How to prepare Focaccia

Dissolve the yeast in tepid water.  Add the sugar, olive oil,
salad oil, and table salt.  Mix in 3 cups of flour and whip until the
dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remianing flour by hand or with a dough hook and knead
the dough until it is smooth.  Allow the dough to rise twice in the bowl,
and punch down after each rising.
Oil two baking sheet, each 11 x 17 inches, and divide the dough
between the two pans.  Using your fingers, press the dough out to the
edges of each pan.  Cover and allow to rise for about thirty minutes, and
brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.

How To Make Zucchini Dough

How To Make Zucchini Dough

3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Zucchini Dough

How To Prepare Zucchini Dough

Place zucchini in bowl and lightly salt.  Let sit for 15 minutes and
squeeze out all the water that is rendered.  Roll in a towel and twist
again.  This is to remove all possible water.  Mix with rest of
ingredients in a bowl.  Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).
Remove from oven, add desired sauce, cheese, and toppings.
Return to oven and bake at 350F until done, about another 20 minutes

How To Make Whole Wheat Dough

How To Make Whole Wheat Dough

1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil

Whole Wheat Dough

How To Prepare Whole Wheat Dough

Dissolve sugar in water and add yeast.  Stir gently until disssolved
(about 1 minute). Let stand until the yeast foams slightly
(about 5 minutes) to insure that the yeast is effective.  Combine
3 cups of the flour and salt in a large bowl.  Pour in the yeast
mixture and oil if you are using it. Begin kneading the mixture,
gradually adding enough of the remaining 1/4 cup flour so that the
dough is no longer sticky. Continue kneading until the dough is smooth
and elastic (another 10−15 minutes by hand). Shape dough into a ball
and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending
on the yeast and the temperature). Punch down the dough and shape
into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.
Shape the dough either by hand or with a rolling pin, stretching out
as necessary to achieve a thin dough. For a lighter crust, let the
dough sit for a half hour after shaping before constructing pizza
and baking.

Sicilian Thick Crust

How to Make Sicilian Thick Crust

(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with
plastic wrap. Let rise for 15 minutes.
Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool
tap water, and oil. Add yeast mixture. Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine) until
smooth. Place dough in bowl dusted with flour and cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch dough down and
put in ziploc bag in the refrigerator until ready to use.

Sicilian Thick Crust

Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured surface.
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan
and push to stretch evenly leaving a lip up against sides of pan.
Let rest for 10−15 minutes (while you prepare toppings). Stretch out
dough again (it will have receded) and place desired toppings.
Cook in center of oven until crust is golden brown.

NY Style Dough

How to Make NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and
press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for twelve minutes.

NY Style Dough

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Shape each portion by sliding your palms across the top portion of dough while
curving your fingers inward toward each other and "tucking" the dough into
the center. You want a dough ball without visible seams except the bottom. Set
formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours
at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough ball. Work from the
edges to the center. Place both hands within the shell edge and stretch with
fingertips and palms maintaining an even pressure. Or, use a lightly floured
rolling pin to stretch to desired shape.
Cooking pizzas with this dough should be done on a baking stone. Using a pan
will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.

Thin Crust Dough

How to Make Thin Crust Dough

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)

Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix

1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt

Thin Crust Dough

How To Prepate Thin Crust Dough

Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so.
If dough is a little sticky, dust your fingers and counter with flour,
(but as little as possible).

Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done.  Dough will be firm and crispy,
not soggy and soft like many other doughs.