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Pizza Dough
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Homemade English Muffins
Homemade English Muffins
There is no comparison to homemade English muffins. NONE! You will question yourself why you ever bought those dry discs. These English muffins are light and fluffy. So light and fluffy that they are great untoasted. They are obviously great toasted with butter and jelly and will be the highlight of your breakfast sandwich or eggs benedict.
Equipment
- standing mixer with paddle attachment
- plastic wrap
- griddle
- 4” circular cutter
Ingredients
- 3/4 cup whole milk
- 1/2 cup water
- 2 tbsp sugar
- 2 1/4 tsp dry active yeast
- 3 cups flour
- 1 tsp salt
- 3 tbsp unsalted butter melted
- 1 large egg beaten
- cornmeal for dusting
Instructions
- Mix together the milk, water, and sugar. Microwave until luke warm(110°). Stir in the yeast and let activate for 5 minutes until bubbly.
- In your standing mixer, mix the flour and salt on low for 30 seconds. Mix the butter and egg into the yeast mixture and pour into the flour. Increase the speed to medium and mix for 7 minutes.
- Cover with plastic wrap and let rise for an hour in a warm place.
- Your dough will double in size.
- Lightly flour a clean surface. Pat down the dough to 1” thick. Using a 4” circular cutter, cut out discs until all the dough is used.
- Lightly dust all of the dough pieces with cornmeal on both sides in a large pan. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Preheat a large pan over medium low heat. Add in the muffins in batches, making sure to not overcrowd the pan. Cover. Cook for 6-8 minutes.
- Flip. Cover. Cook for another 6-8 minutes.
- Let cool before serving.
Spaghetti all’Aragosta
Spaghetti all’Aragosta
Lobster pasta is very popular off the Almafi coast of Italy and all over the Mediterranean. If you’ve never cooked with lobster, don’t be intimidated. This recipe is easier than it looks and will impress whoever you’re cooking for. You can use either lobster tails or a whole lobster. The other great part of this recipe is that you create about a quart of lobster stock that you can use in multiple recipes.
Ingredients
- 4 lobster tails 4-5oz each
- 3 tsp salt divided
- 1 lb fresh pasta spaghetti, bucatini, fusilli
- 1/4 cup olive oil
- 1/2 cup shallots diced
- 8 garlic cloves minced
- 1/4 cup white wine
- 1 cherry tomatoes halved
- 1/4 cup flat leaf parsley chopped
- parmesan cheese to taste
- crushed red pepper to taste
- lemon wedges for serving
Instructions
- Split your lobster tails in half.
- Drop into a half gallon pot of boiling water.
- Boil for 5 minutes until tail meat is cooked through. Remove from the pot. Allow to cool. Remove the meat from the shell and dice. Place the shells back in the lobster stock and simmer until ready for use. Save the stock.
- Bring a pot of salted water to boil. Cook your pasta al dente according to your package instructions. Drain.
- Heat up 1/4 cup of olive oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes. Season with 1 tsp of salt.
- Add in the garlic. Cook for 1 minute.
- Deglaze with the white wine. Scrape up the brown bits from the bottom of the pan.
- Stir in the lobster and pasta. Add in a 1/4 cup of lobster stock.
- Stir in the cherry tomatoes and parsley. Cook for 2-3 minutes.
- Turn off the heat.
- Top with shredded parmesan and crushed red pepper. Serve with a lemon wedge.
