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Thursday, November 14, 2013
Tuesday, May 14, 2013
Got a Sticky Pizza Dough Problem?
Question: Is there a good way to fix dough stickiness without drying it out?
A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition, therefore there are a number of solutions to the problems. Some of the more common reasons for sticky dough and the appropriate solutions are as follows:
Get more here:
2012 August: Sticky Dough
A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition, therefore there are a number of solutions to the problems. Some of the more common reasons for sticky dough and the appropriate solutions are as follows:
Get more here:
2012 August: Sticky Dough
Wednesday, April 17, 2013
Monday, July 7, 2008
I laughed I cried, I ate a calzone...
Have you ever sat down and said to yourself.."i need a pizza, but i need it ensconced in crust..."?
i do this quite often, quite often indeed. The birth of the calzone can be traced back to Italy, where its close brother, Stromboli, was also conceived.
What is a calzone? Are you serious? Well, when I used to have to describe them to people I would just say, "you ever have a hot pocket? well they are like that but delicious; crust surrounds hot and gooey toppings of your choice - a pocket of love".
Now that we have that covered, where can you get a good calzone?
Well that search is a wild one my friend, there are several people that make a "calzone" but there are many of them that make an interpretation of the calzone. Take the Pie Pizzeria in SLC for instance, they have a calzone like substance, a Zappi, but it is not really a calzone, it is more of a pizza turnover.
My favorite calzone is from.. well its from my own kitchen, the dough I make is devine, and I can always over stuff it if I'm feeling gluttonous, or do it right if I'm feeling patient. But a few other note-worthy joints for a calzone are as follows (because I doubt I will have you all over to my house for calzones anytime soon):
Big Apple Pizza - 801.485.4534
Este's Pizza - 801.485.3699
Little Italy - 801.255.0363
Now, it should be noted that my mother-in-law likes to remind me that a calzone is actually traditionally very large and long, the size of a pant leg - which if I remember correctly is what she says "calzone" means in Italian.
A little how to make a calzone** which I found at, ALL RECIPES - http://allrecipes.com/Recipe/Calzone/Detail.aspx
Ingredients:
1 1/4 cups water
1 teaspoon salt
3 cups bread flour
1 teaspoon dry milk powder
1 1/2 tablespoons white sugar
2 teaspoons active dry yeast
3/4 cup pizza sauce
4 ounces pepperoni sausage, chopped
1 1/4 cups shredded mozzarella cheese
2 tablespoons butter, melted
DIRECTIONS
Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
** I like my style a little better, I will just have to post it at a later time I suppose...
i do this quite often, quite often indeed. The birth of the calzone can be traced back to Italy, where its close brother, Stromboli, was also conceived.
What is a calzone? Are you serious? Well, when I used to have to describe them to people I would just say, "you ever have a hot pocket? well they are like that but delicious; crust surrounds hot and gooey toppings of your choice - a pocket of love".
Now that we have that covered, where can you get a good calzone?
Well that search is a wild one my friend, there are several people that make a "calzone" but there are many of them that make an interpretation of the calzone. Take the Pie Pizzeria in SLC for instance, they have a calzone like substance, a Zappi, but it is not really a calzone, it is more of a pizza turnover.
My favorite calzone is from.. well its from my own kitchen, the dough I make is devine, and I can always over stuff it if I'm feeling gluttonous, or do it right if I'm feeling patient. But a few other note-worthy joints for a calzone are as follows (because I doubt I will have you all over to my house for calzones anytime soon):
Big Apple Pizza - 801.485.4534
Este's Pizza - 801.485.3699
Little Italy - 801.255.0363
Now, it should be noted that my mother-in-law likes to remind me that a calzone is actually traditionally very large and long, the size of a pant leg - which if I remember correctly is what she says "calzone" means in Italian.
A little how to make a calzone** which I found at, ALL RECIPES - http://allrecipes.com/Recipe/Calzone/Detail.aspx
Ingredients:
1 1/4 cups water
1 teaspoon salt
3 cups bread flour
1 teaspoon dry milk powder
1 1/2 tablespoons white sugar
2 teaspoons active dry yeast
3/4 cup pizza sauce
4 ounces pepperoni sausage, chopped
1 1/4 cups shredded mozzarella cheese
2 tablespoons butter, melted
DIRECTIONS
Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
** I like my style a little better, I will just have to post it at a later time I suppose...
Wednesday, July 2, 2008
Yackity-Yack
guess who's back! That's right, me! The sabbatical was nice, but its time to get my pizza back on.
Won't you join me for the next several rounds of slice?
Great, let's just jump into this spaceship, the SS Pizzeria, and we're off!
Blogs to come will include but not be limited to:
- pizza in Maui
- eating bad to appreciate the good
- how the pizza diet can cut inches off of your waist line
- me, pizza, and the smoking gun: a film noir story
READY! STEADY!
PIZZA!
- Jared C-O-N-G-E-R!
Won't you join me for the next several rounds of slice?
Great, let's just jump into this spaceship, the SS Pizzeria, and we're off!
Blogs to come will include but not be limited to:
- pizza in Maui
- eating bad to appreciate the good
- how the pizza diet can cut inches off of your waist line
- me, pizza, and the smoking gun: a film noir story
READY! STEADY!
PIZZA!
- Jared C-O-N-G-E-R!
Monday, March 3, 2008
Part III of "I'll make a pizza on anything" - Tortilla pizza
Tortilla Pizza aka so you're short on time and quality ingredients.
I would like to preface this by saying that sometimes you go into a thing with such low expectations that you come out with a bar of gold; this is one of those occasions.
My good lord this was a good pizza - albeit not a very filling one. I started with some of my classic homemade sauce (recipe to divulged in future blogs), and then topped it with some mozzarella, pepperoni, onion, and some freshly browned sausage (when using sausage, try to take the time to use raw, and then lightly brown it up before topping your pizza, don't drain it too much unless you're counting calories, the grease is the flavor!!).
I then preheated the oven to 400 F, and placed this puppy on the preheated stone, and proceeded to cook it for 6-minutes. After it was done I allowed it a minimal amount of time to cool and didn't even bother cutting it, I just folded it like a taco, and went to town.
Maybe next time I will be tackling the wonderful world of French Bread Pizzas!!!
What do you make your "pizza in a hurry" with?
I would like to preface this by saying that sometimes you go into a thing with such low expectations that you come out with a bar of gold; this is one of those occasions.
My good lord this was a good pizza - albeit not a very filling one. I started with some of my classic homemade sauce (recipe to divulged in future blogs), and then topped it with some mozzarella, pepperoni, onion, and some freshly browned sausage (when using sausage, try to take the time to use raw, and then lightly brown it up before topping your pizza, don't drain it too much unless you're counting calories, the grease is the flavor!!).
I then preheated the oven to 400 F, and placed this puppy on the preheated stone, and proceeded to cook it for 6-minutes. After it was done I allowed it a minimal amount of time to cool and didn't even bother cutting it, I just folded it like a taco, and went to town.
Maybe next time I will be tackling the wonderful world of French Bread Pizzas!!!
What do you make your "pizza in a hurry" with?
Creative Sauces: Vol. 1
Bechamel Sauce with Cheese
This thick version of bechamel is a recipe I found on About.com. It's made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.
INGREDIENTS:
2 cans of evaporated milk (14.5 ounce cans)
8 tablespoons of cornstarch (or cornflour)
4 cups of water
2 eggs, beaten
1/2 cup of grated kefalotyri cheese (or pecorino)
1 tablespoon of butter-flavored vegetable shortening or butter
1 teaspoon of salt
pinch of grated nutmeg
PREPARATION:
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter.
Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).
Storage & Reheating
Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.
This thick version of bechamel is a recipe I found on About.com. It's made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.
INGREDIENTS:
2 cans of evaporated milk (14.5 ounce cans)
8 tablespoons of cornstarch (or cornflour)
4 cups of water
2 eggs, beaten
1/2 cup of grated kefalotyri cheese (or pecorino)
1 tablespoon of butter-flavored vegetable shortening or butter
1 teaspoon of salt
pinch of grated nutmeg
PREPARATION:
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter.
Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).
Storage & Reheating
Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.
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