Saturday, September 03, 2005
1 package (2 1/4 teaspoons) active dry or instant yeast
1 1/2 cups very warm (110 degrees) water
4 cups All Purpose or Bread Flour
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
“Proof” your yeast by stirring it into the warm water until dissolved and letting it start to foam. If using instant yeast, skip this step.
With a mixer on low speed, mix together 2 cups of the flour, the salt, olive oil, yeast and the water until well-blended. Allow the mixture to rest in the mixing bowl for 30 minutes to 2 hours.
After resting, remove the mixing blade and switch to a dough hook, or change to hand mixing with a large, sturdy spoon. Add in the remaining 2 cups of flour, 1/2 cup at a time, until the dough climbs the hook or reaches a firm, satiny texture.
Knead the dough, either with a mixer on low or by hand, for 10 minutes.
Turn the dough into a large, oiled bowl. Cover loosely with plastic wrap and let rise in a warm part of the kitchen for about 1 1/2 hours.
After the dough has risen, turn it out onto a floured surface without punching it down. Cut the dough into 4 equal pieces and shape each portion into a smooth ball. Let it rest for 10 minutes before shaping into pizza crusts.
For pizza in the oven: place 4 unglazed quarry tiles on the bottom rack of the oven. Heat the oven to the highest temperature it will allow. Cook the pizzas one at a time. After shaping the dough ball into a crust(how to actually shape it into crusts that retain some air and light texture is fodder for another entry someday), lay it on a pizza peel that has been sprinkled with cornmeal. The back of a cookie sheet will substitute for a peel. Dress the pizza and then place it directly onto the tiles by sliding it off the peel or cookie sheet. Cook each pizza approximately 8 minutes. Remove from the oven with the pizza peel or a very large spatula.
For The Lancaster News
Thursday, September 01, 2005
I’m not going to lie to you. Pizza is not the easiest thing to cook on the grill. But you don’t have to be an expert to pull it off, either.
The watchwords for great pizza on the grill are patience and diligence. Pizza is not the kind of grill item that allows you put it on the grate and walk away. You need to stand over it, checking it every minute or so. And when the crust is done, you have to be willing to let it rest on the cooler part of the grill while the cheese melts. For best results, you’ll do small, personal-sized pizzas, one at a time.
First things first: The dough. Remember that pizza dough is a basic type of bread dough. Though you are not allowing it to rise to the height of bread during the cooking process, the dough still has the basic ingredients of good bread dough, and you should allow it to rise at least once. You certainly can use the dough without letting it rise, but you will be happier with the results if you do. You will have a lighter crust with a nicer texture if it has risen at least once.
The next thing to consider is the toppings. If you want a quick pizza the kids will like, spread a good, jarred spaghetti sauce on and top it with a store-bought shredded pizza cheese mixture and pepperoni. Grownups may prefer a nice, light, homemade tomato sauce, fresh buffalo mozzarella slices and grilled Italian turkey sausage. Whichever way you go, set up your toppings for easy access before you start cooking. This technique, called mis en place, or “everything in its place,” will come in handy during the grilling process.
When you have your dough ready and your toppings set up nearby, it’s time to start to your grill. I will admit to you now that I thought I was going to have to tell you that gas grills reign supreme when it comes to cooking pizza. My first attempt at pizza, on my charcoal grill, was not that great. But when I tried this process again, with gas and charcoal grills going side-by-side, I found good results from both. I’d like to blame my grill, especially since I’m lobbying for a new one, but I have to admit that I think the cook might have been the culprit.
If you have a gas grill, turn one burner to “high” and the other burner to “medium” or “low.” If you are working with charcoal, start a good, hot fire on one side. Once your fire is going, scrape a few pieces of charcoal toward the center. Whichever type of grill you use, you want a hot fire on one side and a cooler spot on the other. Assemble your barbeque tools. For best results, have ready a long pair of tongs and the largest metal spatula you can find.
Once you’ve shaped your pizza crust according to the recipe, spread oil on the top. This is the side that will go down first. With an oiled paper towel, rub the grates over the hot side of the grill. Pick up your pizza crust and place it oil-side down on the grate. I found it best to lay the dough on my pizza peel (you could use the back of a cookie sheet if you have no peel), oil it, slide it to the edge of the peel and then onto my hand. With about one third of the dough on my hand, I drag the rest of it off the peel and let the dangling end down onto the grill grate, oil-side down. Then I ease the rest of the dough onto the grate.
Keep your eyes on the pizza dough. After a minute or so, depending upon the temperature of your fire, you’ll be able to lift the edge of the dough with your tongs. As soon as the dough gets to the color you want, remove it from the grill with the spatula. I usually find that one half is just right and I need to turn the dough 180 degrees to get the other half brown. The top will still be pretty raw.
After you remove the dough from the grill, take it to your topping table. Brush oil liberally over the uncooked part and place it oil-side down on a dinner plate or other flat surface. Now you are ready to dress the cooked side.
When you dress your pizza, remember you are going to be manipulating it a bit on the grill. If you laden it down with a lot of heavy toppings, you’ll run the risk of dropping bits and pieces into the fire. Try to keep your cheese a bit away from the edge, too. As it melts it will run and could drip into the fire and cause flare-ups.
Take your dressed pizza, on the plate, back to the grill. Slide it carefully off the plate onto the hot side of the grill. Follow the same technique as you did the first time, checking every minute or so for browning on the bottom, turning as needed. When the crust is the way you want it, slide the pizza over to the cool side of the grill.
At this point, depending upon the heat of your fire, your cheese may or may not be melted. If it still needs a bit more time, leave the pizza on the cool side and shut the lid on the grill. Go prepare your next pizza crust, periodically checking the status of the cheese on the cooking pizza. Remove the one from the grill when the cheese is ready and start the entire process over with the next pizza.
For The Lancaster News
Tomorrow I'll post the pizza dough and tomato sauce recipes
Tuesday, August 30, 2005
This recipe is from Weight Watcher's "Simply the Best All American" cookbook. The recipe does not call for cheese, although it is mentioned in the blurb above it. It is supposed to serve 4, but we had 5 and I'm eating this serving pictured for breakfast. Perhaps it went further because we put cheese on it?
The recipe is based upon Cincinnati Four-Way Chili, which my family tried while passing through Cinci this summer. We loved Skyline's chili that day and this recipe even more, as it had less cardamom and allspice than Skyline's.
Four-Way Cincinnati Turkey Chili
1# lean ground turkey
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon chili powder
1 1/2 teaspoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1 (13 3/4 oz) can low-sodium beef broth
1 (10-oz) can Rotelle tomatoes
1 tablespoon cider vinegar
4 cups cooked elbow macaroni (pictured is ditalini)
1 (15 1/2 oz) can chili beans in sauce, heated
8 scallions, chopped
Cook the turkey, onion and garlic in a non-stick skillet until turkey is browned and onion is tender, about 5 minutes.
Add the chili powder, brown sugar, salt, cumin, allspice, cardamom and pepper; stir until the spices coat the turkey mixture.
Stir in the broth, Rotelle tomatoes and the vingar; bring to boil. Reduce heat, partially cover, and simmer until the broth is thickened and flavors are blended, 30-40 minutes.
Serve the chili over the noodles and top with beans and scallions.
442 calories, 4g total fat, 10g dietary fiber
Additional note: I browned the turkey, onion and garlic, tossed with the seasonings and then dumped the whole thing, along with all the rest of the ingredients except for the noodles and scallions, into my crockpot. I turned the crockpot to "low" and left for the afternoon. When I came back 4 hours later, I cooked up the noodles, grated some cheese and we had supper about 20 minutes later. It was great for a day when I was home earlier in the day but gone right before evening activities were to start.
At this point I'd like to invite you to support the Susan Komen Race for the Cure we are having in the Charlotte, NC area on October 1. My Jazzercise class is going to the race and if you'd like to sponsor us, please click here. Thanks for your support!