Recipes

Chef Joes Pizza Dough

• 1 cup of warm water (105° F)
• 3 1/2 cups of AP flour
• 2 tablespoons of olive oil
• 2 teaspoons of honey
• 1/4 cup coca cola
• 1 teaspoon of salt
• 1 teaspoon of yeast dry

1. Put warm water (80 to 110° F) into a bowl. Add salt and honey, coca cola and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
2. Gradually add flour and olive oil and start mixing.
3. When the mixture gets too heavy to mix, start kneading the dough with your hands or kitchen aide tool.
4. Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
5. Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
6. Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.

Pizza with Pesto

• 3 tablespoons extra virgin olive oil
• 1/2 lb. DellAmore tomatoes, chopped
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12" dough
• 6 oz. fresh mozzarella cheese, shredded
• 6 fresh basil leaves
• 1/4 cup fresh shredded parmesan cheese

1. Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
2. Allow to marinate while making dough. Lightly sprinkle with salt.
3. Brush dough crust lightly with olive oil.
4. Top with cheese, then tomatoes.
5. Drizzle with olive oil.
6. Bake in preheated 500³ F oven on pizza stone for 8?10 minutes or until crust is golden brown and cheese is bubbly.
7. Remove from oven and top with parmesan cheese, then basil.
8. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

Garlic Pizza

• 1 large head garlic, unpeeled
• 2 tablespoons olive oil
• 1 large red onion, sliced
• 1/3 cup oil?packed sun-dried tomatoes
• 1 ? 12 inch dough
• 2 cups grated mozzarella cheese (about 6 ounces)
• 1/2 cup roasted red bell peppers
• 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
• 4 tablespoons chopped fresh basil or 1 tablespoon dried
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 365³ F.
2. Slice top off garlic head; place in small baking dish.
3. Drizzle with 1 tablespoon olive oil.
4. Brush baking sheet with 1/2 tablespoon olive oil.
5. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil.
6. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 35 minutes.
7. Remove from oven; let cool.
8. Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes.
9. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste.
10. Prepare pizza dough
11. Spread garlic paste evenly over crust.
12. Top with mozzarella cheese, onion, pepper strips and feta cheese.
13. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
14. Bake pizza until crust is golden brown and cheese bubbles.
15. Transfer to cutting board..
16. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley.