All About Pizza-NY Style Dough

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
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.

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Sizzling Pizza-Seafood Pizza

Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated
Spread pizza dough on to a pizza pan. Top with crab,
shrimp, pineapple, mushrooms, olives, green pepper,
mozzarella and cheddar cheese. Bake at 450 degrees F.
until cheese is bubbly.
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Rare Recipes-Spicy Chicken Fillet Sandwich

Spicy Chicken Fillet Sandwich

6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic
powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast
fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted
pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of
the chicken is breaded.
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7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the
chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a
hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.
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World Famous Hamburgers

World Famous Hamburgers

Chili
1 pound ground beef (not lean)*
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoon grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoons granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble
the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat
into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes,
then return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux -- a French contribution to thicker
sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over
medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add
1/4 cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux,
stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the
beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4
cups flour. Add the ro ux/broth mixture and the other chili ingredients and whisk until blended.
Make sure your grated carrot is chopped up to the size of rice before you add it.
4. Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of
the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or
until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking,
take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the
burgers. It should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3
ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per
side or until done. Use some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a
hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
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11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun
over onto the tomato.
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All About Pizza-BBQ Chicken Pizza

BBQ Chicken Pizza

BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro
To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over
medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat
the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.
To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500
degrees F. for one hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of
the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese
over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately
18 pieces). Place approximately 18 to 20 pieces of red onion over the
surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden
and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza
is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro
over the hot surface. Slice and serve.
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Homemade Chicken Noodle Soup-Top Secret Recipes

It's the chunkiest dang chicken soup you'll ever slurp down and it comes from the first

worldwide theme eatery and hip hangout. Crank up the rock 'n roll and throw all this good stuff

into a pot and enjoy this final secret recipe in our series of mouth-watering soup clones. Bah-bye

winter!

1 pound chicken breast fillets

1 pound chicken thigh fillets

vegetable oil

2 tablespoons butter

1 cup chopped onion

1/2 cup diced celery

4 cups chicken stock

2 cups water

1 cup sliced carrot

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon minced fresh parsley

2 cups egg noodles

Garnish

minced fresh parsley

1. Preheat oven to 375 degrees.

2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a

baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it

aside to cool.

3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and

celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.

4. Dice the chicken and add it to the pot along with the remaining ingredients, except the

noodles.

5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are

soft.

6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.

Serve with a pinch of minced fresh parsley sprinkled on top.

Makes 6 servings.

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