recipes

• Puree ingredients in a blender and store in a small covered jar.
• These recipes makes enough sauce for 2 12" pizzas.
• By using these examples, it's not hard to come up with your own variation based on your taste.
• Brush oil sauces on dough, place desired cheese, and then top.
• Cook just like sauced pizzas, however they may take just a little less time until done.

• To Prepare Oil Sauces:
• Puree ingredients in a blender and store in a small covered jar.
• These recipes makes enough sauce for 2 12″ pizzas.
• By using these examples, it’s not hard to come up with your own variation based on your taste.
• Brush oil sauces on dough, place desired cheese, and then top.
• Cook just like sauced pizzas, however they may take just a little less time until done.

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

• 1/2 Stick Unsalted Butter, Cut in Pieces
• 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.

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.

• 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.

• 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.

• 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 pizzaand baking.

• 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.
• 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.

• 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.
• 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.