"dough day"-- part due

Ok so we were both total slackers last night. Happy hour was calling our name around 4 and it would be rude not to listen. Off to the best Irish pub in North Charleston, Madra Rue (it may also be the only Irish pub but there is no reason to be a d*ck about it) After a few rounds of Fat Tire with a large group from work we all decided to hit a seafood place for dinner.

Not to worry fellow foodies I held something back on the Dough Day post. In addition to the pizza we decided to take a run at focaccia. Baking in general scares the crap out of me, way to much measuring and unforgiving procedures but I maned up, reached down, grabbed a pair.... and asked my wife if she would make it. :)

2 teaspoons rapid-rising dry yeast
1 C warm water
2 tablespoons sugar
3 1/2 to 4 C flour
1 tablespoon coarse salt
1/4 C olive oil

Topping:
1 large Onion sliced
1 Tbls Butter
1 Tbls olive oil
1 tsp honey
1/2 C grated Parmigiano

Dipping Sauce
2 Tbls Balsamic
1/4 olive oil
1 Tbls Dry Italian Seasoning

Put your pizza stone on the lowest rack and the oven and cranker her up to 400.

In the bowl of you stand mixer proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let is sit for about 3 minutes until it foams. Attach the dough hook to the mixer and mix on low slowly adding flour. Dissolve salt in 2 tbls of water and add it to the mixture. Add 1/4 cup olive oil. When the dough starts forming a ball turn the mixer up to med. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. (shouldn't be wet and sticky)

Remove the dough from the bowl and fold it over itself a couple of times on a floured work surface. Form the dough into a round and place in an oiled bowl, coating the entire ball. Cover with plastic wrap or damp towel and put in a warm spot (i put it near the preheating oven vent) about 45 minutes.

Heat a large skillet over med heat. Add the butter and the oil, wait until the butter melts and starts to bubble. Add the onions and drizzle with the honey. (makes em sweet and the sugar helps carmalize them). Cook down until carmalized (15-20 mins). Don't brown them, if they stat to brown turn that bad boy down. Once cooked remove from heat and set aside

When the dough doubles in side put it back on the floured work surface and roll or strech it out until its about 1/2 inch thick. Transfer to a pizza peal. Brush the top with Olive oil. Season with salt and pepper. (not too much salt since parmigiano is salty already). Spread grated parmigiano evenly then top with the carmlized onions. Slide it in to the oven on the pizza stone and bake for 15-20 mins.

Mix the dipping sauce together.

Enjoy

"dough day"--adventures with italian dough

It was a rainy Columbus day, so of course the only thing left to do is cook, eat, and drink a lil wine :) We thought we would give focaccia a whirl, and continue to work on our margarita pizza recipe.

Our conclusion is that though we love our recipes as listed below, they will not be perfect until we have our very own brick pizza oven (I aspire to have pizza as delish as Evo for those of you who have enjoyed this tasty treat). I shall now cross my fingers and pray that santa brings us one this year and builds it in our back yard along with all the other basic outdoor kitchen amenities (we could pay him back in pizza and brick oven cookies of course!!) :D

Margarita Pizza

Pizza Dough (recipe follows)

Basic Marinara (recipe follows)

12 oz Fresh Mozzarella

1/2 C Chopped Fresh Basil

Extra Virgin Olive Oil (for drizzling)

Salt and Fresh Ground Pepper

Preheat oven to 400 and place your pizza stone on the very bottom rack. (takes about 30 min to get to temperature). We like to divide the dough in half and make two pizzas. They are easier to work with and you can customize each. Divide the dough and roll one half out on a floured surface. (Go ahead try tossing it in the air, who cares if you F it up, just roll with it). This is a thin crust so it should be down to an 1/8 of an inch and be somewhat round. Lay the dough on a floured or cornmeal-ed pizza peal (big wooden paddle). Add about a cup of sauce (give or take, depends how saucy you like it). Add half the chopped basil and half the mozzarella. Finish with salt and peeper and drizzled with olive oil. Before going in to the oven give the peal a few shakes to make sure the pizza slides freely. Slide the pizza on the stone and bake for 15-20mins. Use the pizza peal to remove the pizza and let rest for a few minutes before cutting.

Good Sh*t right?

Pizza Dough:

1 Tbls Dry Active yeast

3/4 C Warm Water

2 3/4 C Flour

1 Tsp Salt

1 Tbls Oil

Mix the yeast and the warm water in the bottom of a mixing bowl (we use a stand mixer). Let stand for 10 mins until mixture begins to foam. Slowly mix in the flour a small amount at a time (low on the stand mixer with the dough hook attachment). Add salt. When dough forms a ball increase the speed to med and let the machine work the dough for 10 mins. Turn the dough out in to an oiled bowl, cover with a towel and let stand in a warm spot for 1 to 2 hours. (Should double in size).

Marinara:
1/2 C Extra Virgin Olive Oil
1 yellow onion
5 cloves garlic (pressed or very finely diced)
28 oz Crushed Tomatoes (San Marzano if you got it like that)


In a medium sauce pan heat oil over medium-high heat. Finley Chop then onions and add them to the oil. Reduce heat to medium and cook down onions until translucent. Add garlic and cook for 1 minute until the garlic is fragrant. Add salt and pepper then crushed tomatoes. Simmer on med-low for 20 mins. Taste, add salt and pepper if needed.