Bread / RollsINGREDIENTS
Bread Dough: • 8 heaping cups of all-purpose flour • 2 tablespoons salt • 2 tablespoons olive or canola oil • Pinch of sugar • 3 packages of yeast • 3 cups very warm water (not hot) DIRECTIONS Combine the 3 packages of yeast and sugar into the 3 cups of very warm water and set aside for a few minutes to proof. In a mixer with the dough hook attachment, or a large bowl, combine the flour, salt, oil and yeast mixture. Mix well. You may need to add a little more water if the mixture is too dry. Place the dough in a very large bowl with a lid, if you have one, but don't seal it... or you can cover it with a cloth. Put the bowl into a new garbage bag and tie the bag. Let the dough rise for 2 hours. Once the dough has risen, knead it with additional flour until smooth. Form it into loaves or rolls and place on a cookie tray lined with parchment paper. Cover with a towel and let rise for an additional 1-2 hours. After second rise, bake loaves at 425 degrees Fahrenheit for 30-40 minutes until golden brown. Rolls will bake for only about 18-20 minutes. |
Oven Stone Fornarina
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Piada (Italian Flatbread)INGREDIENTS
• 6 cups all-purpose flour • 1 tablespoon salt • 2-3 tablespoons baking powder • 1 cup shortening • Splash of olive oil • 2 1/4 cups milk DIRECTIONS Mix all ingredients together. The dough should not be sticky, add flour if sticky. Make balls the size of the palm of your hands, as if you're holding a tennis ball. Roll and smooth into a perfect ball. Set in a deep bowl and continue this process until you use all the dough. You will get approx.12 or 13 balls. Cover the bowl with plastic wrap and place in the refrigerator for 2 hours. When ready to cook, place a smooth flat grill on the stove between medium to high heat...the grill must be very hot. Roll out each ball even, round and flat. Cook on grill until golden on both sides. Repeat process for each ball. *Note you may have to adjust your heat higher or lower...you will see with the first piada you cook! Piada Panino: To make a Piada Panino (sandwich), just add your favorite lunch meats, cheeses and seasonings/condiments! I love a little Mortadella and Brie on mine! |
Piada Sfogliata
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Pizza Dough and SaucePIZZA DOUGH:
INGREDIENTS • 4 heaping cups of all-purpose flour • 1 tablespoon salt • 1 tablespoon olive or canola oil • Pinch of sugar • 1 teaspoon yeast • 1 ½ cups very warm water (not hot) DIRECTIONS Combine the yeast and sugar into the very warm water and set aside for a few minutes to proof. In a mixer with the dough hook attachment, or a large bowl, combine the flour, salt, oil and yeast mixture. Mix well. You may need to add a little more water if the mixture is too dry. Place the dough in a very large bowl with a lid, if you have one, but don't seal it...or you can cover it with a cloth. Put the bowl into a new garbage bag and tie the bag. Let the dough rise for 2 hours. Once the dough has risen, knead it with additional flour until smooth. When rolling the dough, roll very thin. You may want to stretch it out on parchment paper. If you have a pizza stone, cook it on that, it turns out great. If not, on a pizza tray is fine. After a few minutes the pizza is in the oven, it will detach from the parchment paper. At that time you can slide it out if you want, if not that's ok too. As far as sauces and toppings, you can either use a pizza sauce then add your favorite toppings, or brush a thin coat of olive oil and add your favorite toppings, (if you like the oregano flavor, sprinkle with oregano)....there are endless possibilities. Chef’s Note: Once your dough has risen, if you want to save some cooking time, pre-cook your crust. Place in a 425 degree Fahrenheit oven for 10 minutes. Remove and allow to cool. Add your sauce and toppings. Bake for an additional 15 to 17 minutes. |
PIZZA SAUCE:
INGREDIENTS • 1 can tomato purée or crushed tomatoes ( can size varies for how many pizzas you make -- 1 - 14.5 oz. can will make two large pizzas) • 2 or 3 cloves of garlic, finely chopped • 2 tablespoons of oil • ¼ of an onion, finely chopped (optional) • Salt, pepper to taste • 1 teaspoon of dry oregano • ½ cup water DIRECTIONS Sauté garlic and onion in oil for a few minutes. Add tomatoes, salt, pepper, oregano and water. Slightly cover and cook on low heat at a steady simmer for an hour, stirring occasionally. Oil will surface when pizza sauce is fully cooked. Using my bread dough recipe, spread the dough on a cookie sheet lined with parchment paper. If dough sticks to your hands, rub some oil on your hands to spread. Cover and allow to rise 45 minutes to an hour. Preheat oven to 425 degrees Fahrenheit. Use pizza toppings of your liking. I used cheddar and mozzarella cheese and pepperoni in this picture. Bake for 15 to 17 minutes, checking occasionally because all ovens are different. Chef’s Note: Once your dough has risen, if you want to save some cooking time, pre-cook your crust. Place in a 425 degree Fahrenheit oven for 10 minutes. Remove and allow to cool. Add your sauce and toppings. Bake for an additional 15 to 17 minutes. |
SpianataINGREDIENTS Bread Dough: • 8 heaping cups of all-purpose flour • 2 Tbsp. salt • 1/4 cup olive or canola oil • 1 Tbsp. sugar • 3 packages of yeast • 3 cups very warm water (not hot) Topping: • Olive oil • Rosemary sprigs • Sea salt DIRECTIONS Combine the 3 packages of yeast into the 3 cups of very warm water and set aside for a few minutes to proof. In a mixer with the dough hook attachment, or a large bowl, combine the flour, salt, oil, sugar and yeast mixture. Mix well. You may need to add a little more water if the mixture is too dry. Place the dough in a very large bowl with a lid, if you have one, but don't seal it...or you can cover it with a cloth. Put the bowl into a new garbage bag and tie the bag. Let the dough rise for 2 hours. Once the dough has risen, knead it with additional flour until smooth. Form it into two loaves and place each one on a cookie tray with parchment paper. Cover with a towel and let rise for an additional 1-2 hours. After second rise, sprinkle entire dough with olive oil....the add sprigs of fresh rosemary and sprinkle sea salt on top. Bake at 425 degrees for 30-40 minutes until golden brown. |