By dave on 7/3/2009
Ingredients
By Volume
4 cups Molino Caputo Tipo 00 flour (or decent bread flour)
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast
By Weight
500gr Molino Caputo Tipo 00 flour (or decent bread flour)
325gr water (65% hydration)
10gr salt
3gr active dry yeast
We usually substitute ~1/2 cup of the flour for semolina.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap for ~ 1 hour. Be sure to cover them, or they will form a dry crust.
Once dough as doubled, carefully stretch each one to form a thin disk. Flatten the ball with your hands and pinch it into a disk, then pull it carefully with your hands while on a floured surface. Rotate a few degrees and repeat. You can also pick up one side gently and let the weight stretch it out.
Once you have formed the dough into a thin pizza shape, transfer to a pizza pan, peel, or piece of parchment paper. Quickly top with sauce and toppings and bake in a 500F oven for ~4-8 minutes.
Posted in Recipes | Tagged pizza |
By dave on 6/23/2009
No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Posted in Recipes | Tagged Breads, pizza |
By dave on 6/14/2009
Makes about 8 cups, serving 4 to 6.
Ingredients
| 1 |
tablespoon dark brown sugar |
| 3 |
tablespoons fish sauce |
| 1 |
tablespoon soy sauce |
| 2 |
boneless, skinless chicken breasts (about 8 ounces), cut into 1-inch chunks |
| 1/2 |
teaspoon table salt |
| 3 1/2 |
tablespoons peanut oil or vegetable oil |
| 2 |
large eggs , beaten lightly |
| 1 |
teaspoon curry powder |
| 1 |
large onion , sliced thin |
| 1 |
tablespoon curry powder |
| 2 |
medium cloves garlic , minced (about 2 teaspoons) |
| 5 |
Thai green chiles or 3 jalapeño chiles, seeded and minced (about 2 tablespoons) |
| 6 |
cups cooked white rice (cold), large clumps broken up with fingers |
| 5 |
medium scallions , sliced thin (about 1/2 cup) |
| 2 |
tablespoons minced fresh cilantro leaves |
|
Lime wedges for serving |
Instructions
- Dissolve sugar in fish and soy sauces in small bowl; set aside. Season chicken with 1/2 teaspoon salt; set aside.
- Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
- Return skillet to burner, increase heat to high and heat skillet until hot, about 1 minute; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add 1 teaspoon curry and cook until fragrant, about 30 seconds; add chicken and cook, stirring constantly, until cooked through, about 2 minutes. Transfer to bowl with eggs and set aside.
- Return skillet to high heat and heat until hot, about 1 minute; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add onion and 1 tablespoon curry and cook, stirring constantly, until onion is softened, about 3 minutes. Stir in garlic and chiles; cook until fragrant, about 30 seconds. Add rice and fish sauce mixture; cook, stirring constantly and breaking up rice clumps until mixture is heated through, about 3 minutes. Add eggs and chicken, scallions, and cilantro; cook, stirring constantly until heated through, about 1 minute. Serve immediately with lime wedges.
Posted in Recipes | Tagged asian, rice/grains |
By dave on 6/12/2009
- 2 cans black beans, drained, about 30 ounces
- 1 (15-ounce) can corn, drained
- 2 Roma tomatoes, diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno, seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin
Mix all ingredients in a bowl and refrigerate for 1 hour.
Posted in Recipes | Tagged beans, Salads |