William Penn Life, 2014 (49. évfolyam, 1-12. szám)

2014-09-01 / 9. szám

Pizza Dough #1

28 ounces bread flour 28 ounces water (95°F)

'A ounce salt 'A ounce sugar 'A ounce yeast IA ounce olive oil

In a mixing bowl, combine all the dry ingredients, then add the olive oil. Using an electric mixer with a dough hook attachment, knead the dough until it becomes coarse. Take the temperature of the water to make sure it is 95°F, then slowly pour the water into the mixing bowl. Continue kneading for 10 minutes until the dough is smooth and elastic.

Let dough rest in an oiled, covered mixing bowl until it doubles in size. Portion out the dough into 16-ounce pieces and shape into a round crust. Top with your favorite sauce and fixings. Bake in a preheated oven at 475°F for 15 minutes. Top should be golden brown and crust underside firm and light brown.

Pizza Dough #2

5 cups water 3 teaspoons fresh yeast 37 ounces bread flour 12 ounces all-purpose flour 10 ounces semolina flour 2 tablespoons salt I tablespoon olive oil I tablespoon garlic powder

(The instructions for this dough are the same as in the previous recipe.)

In a mixing bowl, combine all the dry ingredients, then add the olive oil. Using an electric mixer with a dough hook attachment, knead the dough until it becomes coarse. Take the temperature of the water to make sure it is 95°F, then slowly pour the water into the mixing bowl. Continue kneading for 10 minutes until the dough is smooth and elastic.

Let dough rest in an oiled, covered mixing bowl until it doubles in size. Portion out the dough into 16-ounce pieces and shape into a round crust. Top with your favorite sauce and fixings. Bake in a preheated oven at 475°F for 15 minutes. Top should be golden brown and crust underside firm and light brown.

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10 0 September 2014 0 William Penn Life

Pizza Dough #3

2 teaspoons yeast 2 teaspoons sugar

1 tablespoon granulated garlic

2 teaspoons oregano 36 ounces bread flour A teaspoon salt

22 ounces water

(The instructions for this dough are only slightly different from the previous two recipes.)

In a mixing bowl, combine all the dry ingredients. Using an electric mixer with a dough hook attachment, mix the dry ingredients before adding the water. Take the temperature of the water to make sure it is 95°F, then slowly pour the water into the mixing bowl. Continue kneading for 10 minutes until the dough is smooth and elastic. Let dough rest in an oiled, covered mixing bowl until it doubles in size. Portion out the dough into 16-ounce pieces and shape into a round crust. Top with your favorite sauce and fixings. Bake in a preheated oven at 475°F for 15 minutes. Top should be golden brown and crust underside firm and light brown.

Hungarian Langos for Pizza

16 ounces bread flour 12 ounces mashed potatoes I teaspoon sugar 2'A teaspoons dry yeast A teaspoon kosher salt I cup whole milk Oil for deep frying

In a mixing bowl, put the yeast in the warm milk (I I0°F) with the sugar and let rise for 15 minutes. In another bowl, mix flour with potatoes and salt, making a well for the yeast mixture. Add the yeast mixture and begin to knead until dough is silky smooth. Let dough rise in warm place until it doubles in size. Punch down and take a piece the size of your palm, about 2-inches thick. Drop into hot oil and cook until golden brown. Drain excess oil on paper towels and let cool to room temperature. Use the langos as a pizza crust and top with sauce and other ingredients. Place in a 350°F oven until the topping is hot. Slice and serve to your guests.

Tomato Sauce for Pizza

2h cup olive oil

1 medium onion, diced small

5 garlic cloves, peeled & crushed

2 cans (28 ounces each) crushed

tomatoes

I can (6 ounces) tomato paste Salt & pepper to taste

In a saucepan, heat the oil and sauté the onion until soft. Add the garlic and cook another two minutes. Stir constantly to avoid burning the garlic and onions. Add the crushed tomatoes and stir well. Add the tomato paste, then pour a little cold water into the tomato paste can-just enough to rinse it-and add the water to the saucepan. Stir well and adjust the taste with salt and pepper. Bring to a boil, then turn down and simmer for 30 minutes. Cool thoroughly and refrigerate until ready to use.

Hungarian Tomato Sauce

A cup olive oil

I tablespoon Hungarian paprika 7 garlic cloves, peeled & chopped I cup Hungarian red wine A cup spring water

12 medium tomatoes, blanched, peeled & seeded

Kosher salt to taste Black pepper to taste

In a two-quart saucepan, heat the olive oil and paprika, then sauté the garlic.

Add the wine and water, then add all the tomatoes. Simmer on low heat until the tomatoes stew into a thick sauce. If sauce is too thick, thin with a bit more wine. Season to taste with the salt and pepper, then cool to room temperature. Refrigerate until ready to use.