recipes

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:

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.

Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix

1 3/4 cups unbleached all−purpose flour or bread flour

1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds.

By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough.

Knead dough for 2 minutes or so.

If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).

Roll out by hand for a 12″ pizza.

Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip.

Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done.

Dough will be firm and crispy, not soggy and soft like many other doughs.

Combine all ingredients; cover and chill.

Combine in bowl.

Slowly add ¼ c more water.

Sauté shallots in hot oil until tender; add champagne.

Bring to a boil, and boil until mixture is reduced to ¼ cup.

Strain liquid, discarding shallots, set aside.

Melt butter and cook flour until well browned.

Add consommé, bay leaf and thyme.

Simmer 20 minutes.

Strain.

Add sherry.

Baste on ham during cooking.

Combine butter and garlic in small saucepan; cook over low heat 3 to 5 minutes.

Just before serving, whisk remaining ingredients; heat mixture briefly.

Do not leave on heat because sauce will curdle

Whisk together all ingredients.

Bring soy sauce to boil.

Add freshly grated ginger root.

Let cool