RECIPES

BASIC PIZZA CRUST

 

  • 1 TSP SUGAR OR HONEY

  • 1 PACKAGE DRY YEAST

  • 1 CUP WATER (105-115)

  • 3 CUPS UNBLEACHED FLOUR

  • ¾ TSP OF SALT

  • 1 TSP OLIVE OIL

  • 1 TBSP CORNMEAL

 

DISSOLVE SUGAR AND YEAST IN 1 CUP OF WARM WATER IN A LARGE BOWL. LET STAND FOR 10 MINUTES. STIR IN 2 ¾ CUPS OF FLOWER, SALT, AND OIL TO FORM SOFT DOUGH.

 

TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE. KNEAD UNTIL SMOOTH AND ELASTIC (ABOUT 5 MINUTES). ADD ENOUGH OF REMAINING FLOUR, 1 TSP AT A TIME, TO PREVENT DOUGH FROM STICKING TO HANDS.

 

PLACE DOUGH IN A BOWL COATED WITH OLIVE OIL, COAT THE DOUGH BALL LIGHTLY WITH THE OIL. COVER DOUGH WITH A CLEAN CLOTH AND LET RISE IN A WARM PLACE (85 DEGREES) FREE FROM DRAGS FOR 1 HOUR OR UNTIL DOUBLED IN BULK.

 

PUNCH DOUGH DOWN AND DIVIDE IN HALF. ROLL EACH HALF OF DOUGH INTO A 12” CIRCLE ON A LIGHTLY FLOURED SURFACE. PLACE DOUGH ON 12” PIZZA PAN OR BAKING SHEET LIGHTLY COATED WITH OLIVE OIL. ADD EACH SPRINKLED WITH ½ TBSP OF CORNMEAL. CRIMP EDGES OF DOUGH WITH FINGERS TO FORM A RIM. COVER WITH A CLEAN CLOTH AND LET RISE IN A WARM PLACE (85 DEGREES) FREE FROM DRAFTS FOR 30 MINUTES. TOP AND BAKE ACCORDING TO DIRECTIONS.

 

YEILD: (2) 12” PIZZA CRUSTS (ABOUT 720 CALORIES EACH)

 

 

 

RENATO’S PIZZA DOUGH RECIPE

ALL RIGHTS RESERVED

 

SINGLE BATCH:

 

  1. PREPARE A YEAST/WATER MIXTURE: ADD 1-3/4 OZ. OF FRESH YEAST TO 1 QUART OF WATER AT ROOM TEMPERATURE; LET RISE FOR ABOUT 5 MINUTES.

  2. POUR THE MIXTURE IN THE MIXER, ADD 3 QUARTS OF CHILLED WATER.

  3. ADD 14-1/2 LBS OF BEST QUALITY “IGH GLUTEN” FLOUR.

  4. 1/3 CUP OF SALT

  5. 1/3 CUP OF PURE EXTRA VIRGIN OLIVE OIL

  6. 1/3 CUP OF HONEY (OR SUGAR OR MAPLE SYRUP)

  7. MIX AT THE LOWEST POSSIBLE SPEED FOR 12-14 MINUTES

 

NOTE: WHEN PROPERLY DEVELOPED, THE DOUGH SHOULD BE OF A VERY EVEN TEXTURE AND SHOULD NOT BE STICK TO THE BOWL TOWARD THE END OF THE MIXING CYCLE. DUST THE MIXING BOWL WITH FLOUR PRIOR TO STOPPING THE MIXER FOR EASIER REMOVAL OF DOUGH

 

  1. FOLD THE PREPARED DOUGH IN A LARGE BALL. LET REST COVERED WITH A CLEAN CLOTH FOR 5-10 MINUTES. DIVIDE THEN ROLL

  2. STORE IMMEDIATELY (TIGHTLY COVERED IN PLASTIC WRAP) IN A REFRIDGERATOR AT 34-38 DEGREES

 

PS: YOU COULD REPLACE 5% OF THE FLOUR WITH SOME OTHER SPECIALTY FLOURS, IE: SEMINOLINA, WHOLE WHEAT, RYE, ETC.

 

****DOUGH MAKING TIME IS 2:00 PM; TO BE USED THE FOLLOWING DAY; NO EXCEPTIONS****

 

 

 

BASC PIZZA SAUCE

 

  • 2 CUPS OF FRESHLY PEELED RIPE ROMA TOMATES (IN SEASON)

  • 2 CUPS OF DRAINED SAN MARZANO ITALIAN IMPORTED (1 CAN OF WHOLE TOMATOES)

  • 1 TBSP OF VERY FINE CHOPPED GARLIC

  • 1 TSP OF FINELY CHOPPED FRESH BASIL

  • 1 TSP OF FINELY CHOPPED FRESH OREGANO

  • 1 TBSP OF EXTRA VIRGIN OLIVE OIL

  • 1 TBSP OF GRATED PARMESAN (OR PECORNIO) CHEESE

  • OPTIONAL: SALT AND PEPPER TO TASTE

 

 

 

**NOTE: I RECOMMEND ADDING THE INGREDIENTS AS YOU MAKE UP THE PIZZA INSTEAD OF MAKING THE SAUCE AHEAD OF TIME. ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.**

PESTO:
 

Ingredients:

 

Wide leaves Basil: 3 oz. or one bunch no stems

Your best Extra Virgen Olive Oil: 3oz. or ¾ cup

Grated Parmiggiano Reggiano (DOP) well aged: 2oz. or ½ cup

Grated Pecorino Cheese (Best from the island of Sardegna): 2oz. or 1/2cup

Pine Nuts (from Italy): 20z. or 1/2cup

Fresh Garlic: 2clove (Or more to your taste)

Italian sea salt (lg ground): 1 tbs. or to your taste

 

As I mentioned put everything in the food processor and blend to a fine paste (Pesto), use it immediately or keep it refrigerated.