Gaetano's Pizza dough Recipe and How to make pizza

Ingredients to make Pizza Dough:

Buy small plastic trays with lid for dough and make sure it can fit in your refrigerator.

Preheat oven to 175, Then shut off and leave oven door open.                                                             (Make sure you do this before you start making your dough)

4 oz of warm water
.50 oz Yeast (1/2 oz)

20 oz cold water

Olive Oil or blended oil  6 oz (NOT extra virgin Olive Oil)

Sugar 1.5 oz

Salt  1 oz

3 lbs High Gluten Flour  = 9 cups (Gold Medal for baking bread) 

Yields: 80 oz of dough

 10 _ 8 oz doughs or

 6 _  12 oz doughs + 1 _8 oz dough

 5_ 14 oz doughs + 1 _ 10 oz dough

1.  Mix Yeast into 4 oz of warm water in a large measuring cup. Stir until yeast is completely melted.

2.  Pour into 20 oz of cold water and stir.

3.  Place oil, salt, sugar in Mix and blend. 

4.  Then add the  24 oz of water mixture

5.  Add in only 3 lbs of flour. (Note mixer cannot handle more it can break)

6.  Put on speed #1 

     Start mixer and keep it on #1 speed through out. 

      Depending on the weather you might have to add more water if dough is too dry. 

      Add a TBS at a time.  

     Once all is mixed shut off.  You don't want to mix the dough to long.  

     See picture below on how the dough looks when ready.

     The mixer at the beginning will mix slowly and once the dough is almost ready 

      the mixer will spin faster. This is without changing the speed. 

   7.  Roll dough into a ball and place at least 5 inches apart in Plastic tray that will 

       fit into  your refrigerator.  Brush on Olive Oil to lightly cover outside of dough ball. 

        (This will keep the dough from drying out) 

      

8.  Brush on Olive Oil to lightly cover outside of dough ball.

     Make sure you cover the sides.

     This will keep the dough from drying out.

   9.  Cover tray with lid or a new large plastic white garbage bag.

   10.  Place dough tray in the preheated semi warm oven.
          (Oven will not be at 175 degrees.
          The oven was preheated so that dough can be placed
          in a warm area.  This helps it rise in 1- 1.5 hours instead of 4 hours.
   
      It's okay if tray doesn't fit in oven. Place whatever fits.



11..  Rise the dough to 2 x the size .

12.  Once risen Place in Fridge and let cool off.
        (This will stop the dough from rising anymore)
       After 1 hour in fridge dough is ready to make pizza.
       When dough is cold, it is easier to handle.




To Make Pizza - Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.
To prevent the stone from cracking, I place cold stone in cold oven then turn on oven.  Once I am done baking, I keep the pizza stone in oven to cool down. 

Rotate Pizza in about 7 minutes 
Cooking Time about 14 minutes.

See at end instructions on how to make pizza, if needed



   

NOTE:  To freeze your dough for next time. Keep Dough in fridge for at least 2 hours then Place dough in freezer ziploc bag.  Lightly coat the inside of ziploc with Olive oil. Place flat in freezer. Not on top of each other.
Take out day before and defrost in fridge.  Keep dough in fridge until ready to use. 

Pizza Sauce

TuttoRosso Crushed Tomatoes 1 can 28 0z

Spices: 

Salt 1/2 tsp

Sugar 1 tsp

Black Pepper 1/8 tsp

Garlic Powder 1/4 tsp

Dry Basil  1 tsp

Water 2 oz. (just to rinse out sauce that is left in can.)

Mix in bowl all ingredients.  No pre-cooking the sauce.
Freeze whatever you don't use.

Cheese 

Provoloni - Supremo Italiano
Whole Milk Poly-o

Mixture is 2 Part whole milk to 1 part Provoloni

How to make Pizza 

Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.

To prevent the  Pizza stone from cracking, I place the room temperature stone in the cold oven then preheat oven.  Once I am done baking, I keep the pizza stone in oven to cool down. 

#1 Flour the dough both sides and flour the wooden shovel.
Pound down the dough going in a circle.  Following the shape of the dough.
Use all your fingers not your finger tips.  Flipping the dough to the other side a few times.

#2  Swing the dough left and right sliding on and off your arm.
This step will make the dough wider.

 

#3  Place your hands in a fist and slide it on the top end of the dough.
This will make the dough longer.  Do not place your fist in the middle of the dough.
only close to the edge you can do.

 4.   Place dough on top of wooden shovel.  Don't press down on dough.

5.  Add Pizza Sauce. Use a bullseye motion.

5.  Add mozzarella

6.  Shake shovel and make sure pizza shifts back and forth.  If not, use a floured string and slide
     under dough to loosen it up.

7.   Place in the preheated oven.

Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.

To prevent the stone from cracking, I place cold stone in cold oven then turn on oven.  Once I am done baking, I keep the pizza stone in oven to cool down. 

Rotate Pizza in about 7 minutes 
Cooking Time about 14 minutes.

Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon

Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon 

Ingredients 

Recipe for 6 people

Chicken - Boneless Chicken Thighs  12 pieces cut in 1/2 ( approx. 2 pieces per person)
Flour mix- 2 cups flour, salt, pepper, garlic powder.
    (If you want low carb - don't add flour mix to chicken)

Beef Broth-  4 cans or large container. Will use 3 cans and maybe another 1/2 can

Portabella Mushrooms - approx. 12 - 15 medium size - Sliced
Cream of mushroom soup - 4 cans
     (will use 3 cans and maybe more if not thick enough)
Onion - 1 large. Sliced Thin.
Shallot - 1 small - chopped
Bacon - 6-8 Strips
Virginia Ham - cut into chucks. Deli counter ask to slice 2 piece on #9
Butter  1 - 2  sticks (cut up into 2 TBS pieces)
Marsala Wine 4 TBS for each frying pan.

Optional:  Served with side Egg Noodles. Cook Noodles add beef broth, black pepper and butter.

Preparation: 

1.   Place 6-8 Strips of bacon in pan and cover with aluminum foil. Bake in over at 400
      Once bacon is cooked take off foil and place on Broil to crisp the bacon.
       Cut into chunks.  (Place in bowl)

Note:  I use the pan below. and I don't use any of the fat that drips off. I find that when you use the fat from the bacon you cannot taste the rest of the ingredients because the bacon over powers it with the bacon fat. 

2.  Boars Head -Virginia Ham Cut into chunks 

     At deli counter ask Clerk to slice 2 pieces of ham on #9.  It will be a thick slice. 
    Clerk will ask many times "Are you sure"  Tell him you are going to cut the ham into chunks and 
    Just give  that "what you don't think I know what I am doing kind of look"   
                                 

              

3.   Chicken - Cut Boneless Chicken Thighs into 3" x 3" sizes. You don't want to thick

       because you want the chicken to cook fast and not be raw.

4.   Flour mix- Mix in large bowl approx. 2 cups of Flour, 

       spec of (1/4 tsp) Salt, pepper and garlic powder

       Flour each piece of chicken and place flat in large pan. 

       (if you place on top of each other the Chicken will stick to each other)

5.  In frying pan on medium high Brown each side of chicken.
     You want to crisp the outside.
     At this point most of Chicken can be cooked fully.
     Some thicker pieces might be raw in middle.
     Cook them a little bit longer on lower temperatures once outside is crisp.
      Place chicken in bowl.

browning out side of chicken 

place in bowl when done.

  

 6.  2 bars of butter.  Cut up into chunks.  Leave on side in bowl.

Next steps.  7 - 11  Cooking Onions, Ham, Mushrooms and Bacon. 

You want to only place in frying pan enough to cover bottom. Otherwise to much in pan food cannot saute correctly.  I used 3 pans for this stage. Cooking Onions, Ham, Mushrooms and Bacon. 

7.   Saute Sliced Onions and chopped Shallot in large frying pan with a small amount of Olive Oil 

       Cook until Onions are golden brown

8.    Add Ham chunks. Cook Ham for about 1 minute. crisping the outside.

9.    Add Mushrooms and 2 Tbs butter. Cook for about 1 minute. Until butter is melted.
        (Note: Mushrooms are not to be fully cooked at this stage.
10.  Add cooked chopped Bacon.

11.   Add in 2 Tbs of Marsala wine. Saute 2 minutes and flip the mixture in pan a few 

        times so that all can absorb the Marsala wine. 

sauteing with butter 

Added Marsala wine 

12.    Add in cooked Chicken to each frying pan.
13.    Add another 2 TBS of Marsala Wine and 1 TBS Butter.
14.   Flip the ingredients so that the Chicken is coated with the Marsala wine
         and saute for about 3 minutes
15.   Place everything is a large bowl.




16.  In 3 frying pans.  Add 1 can of beef broth and 1 TBS butter. Cook until butter is melted.
17.  Add in 2 TBS Marsala Wine. Stir in.
18.  Add 1 can Cream of Mushroom Soup to each frying pan.
        Stir lightly with whisk.  Cook until it comes to a boil and sauce thickens up.
        If too thick add a few TBS at a time of  beef broth.
19.   Add in 2 TBS grated Cheese. Stir well and shut off heat.

Mix in cream of Mushroom soup 

Bring to boil

20.  Last Stage:
When preparing 2 person dish you can combine all ingredients into frying pan and let simmer for
a few minutes.
If preparing for 6 people.  You can either do as above states or
Place all ingredients in a glass baking pan and pour the Creamy Mushroom sauce over it and bake in oven on 400 degrees,  covered for 8-10 minutes

2 person dish. added all ingredients into frying pan.

baked all ingredients in oven for 10 minutes.