Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Juli 19, 2020

what would a climate diet look like in australia

what would a climate diet look like in australia

Millions of people around the world are hitting the streets this year in support of students who are demanding an end to fossil fuels. But we can also strike with our forks: global food production contributes around a quarter of greenhouse gas emissions.

Australia was recently flagged as one of the countries with the greatest potential to reduce diet-related greenhouse gas emissions.



The Intergovernmental Panel on Climate Change (IPCC) declared that it is crucial for all sectors to rally against global heating, and targets to slow it down simply can’t be achieved without addressing food production and land management.



Environmental degradation also goes hand-in-hand with the global pandemic of chronic diseases including obesity, diabetes, cancer and heart disease. This double whammy includes other factors associated with industrial monocrops, such as pesticides and fertiliser.



So tweaking dietary habits is a win-win for people and the planet. But just what would a climate-friendly diet look like?



Meat would feature less

Meat and dairy are two primary contenders, according to the IPCC – cattle production is a major source of methane emissions and deforestation. This is particularly relevant for Australians who relish their steaks and sausages – they are the world’s second biggest meat eaters.



Given that more than one in 10 people – and rising – is vegetarian some of us are eating an awful lot of animal flesh. In fact, Australian meat consumption has grown from 93kg to nearly 95kg per person each year – that’s equivalent to everyone eating a very large steak every day.



“The mass production of meat is the single biggest cause of land clearing around the world, if not directly for the animals themselves then indirectly for the monocultures such as corn or soy that feed them,” says economist Dr Gillian Hewitson from the University of Sydney.



Sustainability expert Dr Michalis Hadjikakou, from Deakin University, Melbourne, agrees that reducing meat is a good start, but acknowledges radical shifts to vegan or vegetarian diets are difficult for many. For those who struggle, he suggests cutting back on beef and lamb, meats with the biggest environmental footprint.



Vegetarians might need to rethink too

New research is making it harder to gloss over dairy’s impact, suggesting that swapping out bacon for haloumi is not much gentler on the planet.

The study models country-specific dietary changes that could alleviate our climate, water and health crises.



Plants would feature more

In any event, switching to more plant foods is considered paramount for planetary and human health – especially as most Australians don’t eat enough of them.



A wider variety of plants would be eaten

Possibly some of the most sustainable – and nutritious – foods could be growing wild in our backyards or footpaths: edible weeds. Most cities even have guided foraging tours to help residents find them. Gardening expert Kate Wall, for instance, runs regular weed workshops in Brisbane that explore which weeds are edible and what can be done with them. “We have a forage and together we create a three-course meal with drinks, all based on weeds,” she says.



We’d eat less overall

Quality is more important than quantity, says Dr Mario Herrero Acosta, chief research scientist at CSIRO, and IPCC contributor.



Junk food would be binned

Cutting back on junk foods and drinks – highly processed products teeming with sugar, salt and unhealthy fats – would make a big difference, says nutritionist Dr Rosemary Stanton. Tackling these “discretionary” items that are unnecessary for a healthy diet is not only critical for human but also planetary health. Hadjikakou calculated that producing junk food contributes to more than a third of Australia’s food-related environmental impact, in terms of their water and land use, energy consumption and greenhouse gas emissions.



And home cooking would make a comeback

Australia has become a “takeaway nation”. While we love watching celebrity chefs cook, increasingly Australians shun our own stoves in favour ordering in or going out. In just 10 years, the money Australians spent on eating out doubled to a whopping $3.5 billion.





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November 01, 2019

8 Ways to Cook Cheap Steak.

8 Ways to Cook Cheap Steak.

If we had it our way, we’d be eating porterhouse and ribeye for dinner every night of the week. Then again, if we had it our way, pay day would be every day and bourbon—all of the bourbon everywhere—would be free. Unfortunately, we hardly ever get to have it our way. We pay for our bourbon, we wait patiently for Friday, and when our wallets wince at ribeye, we settle for some of the “lesser” cuts of beef: Flank, brisket, London broil, hanger, chuck eye, etc. But there’s always a way to eat it without breaking your bank or some teeth in the process.

London Broil (Top Round) with Herb Butter.
Top round, also popularly called London Broil, is one of the cheapest cuts of steak money can buy, but it’s one of our favorites because of its availability and because it’s so damn easy to prepare if you know what you’re doing. This recipe calls for a skillet, but would do just fine on a conventional grill, too. The steak gets a simple marinade of soy sauce, Worcestershire, lemon juice, olive oil, beef bouillon, salt, and pepper, and the herb butter really sets it off with chives, parsley, tarragon, and lemon juice (we like to throw in some fresh garlic, too).
When it comes to cheaper cuts, preparation and marinating is important as cooking. Do not forget to add the lemon juice and soy sauce to the marinade, make sure you’re marinating it for long as possible (up to one day), and make sure you’re cutting against the grain so it stays tender.

Slow Cooked Wine Braised Beef Brisket.
Another extraordinarily inexpensive cut, brisket is cut from the breast and lower chest of the cow. Because it is such a dense muscle that works hard, it is chock full of connective tissue and must be cooked perfectly for it to be worthwhile. That’s exactly why the low-and-slow technique of a slow cooker suits it so well.
This particular recipe calls for tomato paste, onions, carrots, Worcestershire, garlic, and a little liquid smoke and chili powder to keep things flavorful. But most importantly, it calls for red wine. The alcohol in the red wine helps soften all that connective tissue, and the slow cooking process over the span of 10-12 hours leaves this dish incredibly tender and juicy, as well as exceptionally flavorful.

Texas-Style Smoked Brisket.
We’re giving brisket two spots on the list not because it’s a great of a cut, but because we’d be remiss not to include a smoked brisket recipe here. Another low and slow process of cooking—but one that yields an entirely different kind of meal—this Texas-style barbecue recipe is superb. It’ll take you a little longer to set up, and you may need to get creative if you don’t have a dedicated smoker, but in the end, it’s totally worth it. The best part is prepping the meat takes almost nothing, save for a little salt and pepper. Why? Because like most smoked barbecue, your brisket will pick up the majority of its flavor from the hickory/oak/apple wood chunks you’ll be using. Trust us when we tell you that if done properly, this is probably some of the best meat you’ll ever have in your life, let alone best brisket.

No-Nonsense Chuck Eye Steak.
Chuck steak covers a lot of area on a cow, and you’ll find everything from shoulder meat right on through to the ribs. The “chuck eye” cut isn’t a very common cut, but when you can find it, it’s an incredible piece of meat that comes at a low cost. While ribeye is cut from ribs 6-12 on a cow, the chuck eye steak is cut from the fifth. It’s a little smaller and admittedly not as tender or flavorful as the rib eye, but it’s called “The Poor Man’s Rib Eye” for a reason. For a fraction of what you’d get a normal rib eye, you can have a wonderfully tender everyday steak to rival it.
Like other steaks, we prefer this in red-hot cast-iron skillet, liberally seasoned with kosher salt, black pepper, and rubbed down with olive oil. We also advocate some healthy butter basting, with some thyme, rosemary, and a clove or two of garlic for good measure.

Pan Seared Flat Iron (Top Blade) Steak With Peppercorns and Blue Cheese Butter.
Of all the steaks on this list, the flat iron probably has the most interesting story. It was developed by a team of researchers at the University of Nebraska and University of Florida who were tasked with figuring out what to do with an otherwise unusable cut of beef from the cow shoulder. The cut showed good marbling and proved tender, but was marred by a massive piece of tough connective tissue that ran directly through the middle of the cut. The research team found a way to cut the tissue out, and so was born the Flat Iron (also known as the Top Blade).
It looks a lot like top round and can be prepared and cooked as such, but this recipe for peppercorn-crusted flat iron steak slathered in blue cheese butter is absolutely delicious. This cut of steak is incredibly tender, and cooked medium rare, delivers some of the most enjoyable steak experiences you’ll ever have—on a budget or not.

Classic Braised Beef Short Rib.
Beef short rib can come in a couple different cuts; smaller cubes, longer strips, bone-in, and boneless. What we love most about this inexpensive cut is that for all intents and purposes, it doesn’t matter how you buy it because no matter what you do with it, it’s sure to be delicious. While you can definitely season and grill beef short ribs like any other cut of beef, we’re big fans of braised short rib because it’s easy to do and yields melt-in-your-mouth tender steak.
If you’re looking for a more no-fuss recipe, there are plenty of slow cooker braised short rib recipes out there, but we love this recipe because try as we might, we can’t find a single thing wrong with it. Your base is a mix of onion, garlic, beef broth and a little Worcestershire sauce, and even though it takes about 3 hours to cook, it’ll quickly make its way to the top of your favorite steak dishes list.

Grilled Mojo-Marinated Skirt Steak.
Another very cheap cut of steak, most people complain that skirt steak is just too tough for anything other than use in a fajita or some kind of steak taco. And hey, we love steak tacos as much as the next hombres, but this is still incorrect. When it comes to skirt steak, it’s really all about how you marinade the cut, how you cook the cut, and how you slice the cut.
This recipe calls for a mix of homemade mojo with olive oil, minced garlic, ground cumin, salt, chopped cilantro, and a mix of both lime and fresh-squeezed orange juice. Keep in mind that citrus is super important, because it’ll soften up all that rough connective tissue. Let it marinate overnight, and grill it accordingly—high heat, flipping occasionally. The recipe also involves creating a pan sauce with the leftover marinade, which we aren’t opposed to.

Barbecued Tri-Tip.
Tri-tip is another particularly low cost cut of beef that we pick up any time we see it. The only issue is that it may be incredibly difficult to find for you non-West Coasters out there. But, if you can find it, this will quickly become your favorite cut because it’s very thick, very well-marbled, and offers up exactly the kind of flavor you think of when you dream about a fresh grilled steak. It’s cut from the bottom sirloin part of the cow, and is famous for being incredibly versatile and tender. In the Santa Maria valley of Southern California where this steak became famous, it is usually smoked with red oak, but this classic rub of salt, pepper, garlic, cumin, and a hint of coriander would also do well on the grill. All you need to do is liberally rub the seasoning over the steak, and cook it your preferred way.

Agustus 05, 2020