2 lbs lean ground beef (85% lean or leaner)
2 tsp liquid smoke flavoring
2 tsp ground black pepper
2 tsp mustard seed
1 1/2 or 2 tsp crushed fennel seed
1 or 2 tsp crushed red pepper
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp sugar
2 heaping tsp Morton's Tender Quick curing salt
Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Tuesday
Best Marinara Sauce Ever
2 14.5 oz cans stewed tomatoes
1 6 oz can tomato paste
4 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
6 tbsp olive oil
1/3 cup finely diced onion
In a food processor, blender or in a pot using a stick blender, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce.
Simmer for 30 minutes, stirring occasionally.
1 6 oz can tomato paste
4 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
6 tbsp olive oil
1/3 cup finely diced onion
In a food processor, blender or in a pot using a stick blender, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce.
Simmer for 30 minutes, stirring occasionally.
Pizza Rolls
1 recipe pizza crust
Marinara sauce
Pepperoni
Shredded Mozzarella cheese (I actually do make mozzarella, but I just don't have the recipe posted, yet.) :)
Prepare pizza crust and divide into walnut-sized balls (about 2 tablespoons). Roll out each ball and place a bit of cheese, about a teaspoon of sauce and a slice of pepperoni on each crust. Bring up edges and pinch together to make a ball. Place pinched sides down on baking tray.
Preheat oven to 375F and bake for about 10 minutes or until crust is lightly browned.
For a freezer mreal, place unbaked pizza rolls onto baking tray and freeze. Put rolls in a freezer bag until ready to use. Place frozen rolls on a baking sheet in the oven while it's preheating to allow them to thaw a bit. Then bake about 12-15 minutes.
Marinara sauce
Pepperoni
Shredded Mozzarella cheese (I actually do make mozzarella, but I just don't have the recipe posted, yet.) :)
Prepare pizza crust and divide into walnut-sized balls (about 2 tablespoons). Roll out each ball and place a bit of cheese, about a teaspoon of sauce and a slice of pepperoni on each crust. Bring up edges and pinch together to make a ball. Place pinched sides down on baking tray.
Preheat oven to 375F and bake for about 10 minutes or until crust is lightly browned.
For a freezer mreal, place unbaked pizza rolls onto baking tray and freeze. Put rolls in a freezer bag until ready to use. Place frozen rolls on a baking sheet in the oven while it's preheating to allow them to thaw a bit. Then bake about 12-15 minutes.
Wednesday
Mushroom Pizza
Makes 8 servings
3 tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried, cut lengthwise into ½ -inch strips
8 oz shredded mozzarella
1 cup fresh mushrooms, sliced
1 12-inch pre-baked pizza crust
3 tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried, cut lengthwise into ½ -inch strips
8 oz shredded mozzarella
1 cup fresh mushrooms, sliced
1 12-inch pre-baked pizza crust
Preheat oven to 350°. In a small bowl, mix together oils. Brush onto crust. Scatter spinach over crust, top with mushrooms and cover with cheese. Bake 8-10 minutes or until cheese is melted and edges are crisp.
Basic Pizza Dough
Makes 2 thin 15” crusts
4 cups Napton flour, plus extra for counter (or all-purpose)
2 1/4 tsp instant yeast
1 1/2 tsp salt
3 tbsp olive oil
2 tbsp dough enhancer
1 3/4 cups water, warm
Mix flour, yeast, and salt together in large mixing bowl. Add oil and water and mix until dough comes together and looks shaggy. Increase speed and mix 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in warm place until doubled, 1-1 1/2 hours.
Adjust oven rack to lower-middle position. Place baking stone on rack and heat oven to 500º.
Turn dough out and cut into two even pieces. Stretch and shape dough on a piece of parchment paper.
Spread a thin layer of sauce over dough, leaving a 1/2” edge of dough uncovered. Sprinkle with cheese and desired toppings. Lightly brush the edge of the dough with olive oil.
Slide parchment paper and pizza onto baking stone. Bake for 8-13 minutes or until crust browns and cheese is golden in spots.
4 cups Napton flour, plus extra for counter (or all-purpose)
2 1/4 tsp instant yeast
1 1/2 tsp salt
3 tbsp olive oil
2 tbsp dough enhancer
1 3/4 cups water, warm
Mix flour, yeast, and salt together in large mixing bowl. Add oil and water and mix until dough comes together and looks shaggy. Increase speed and mix 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in warm place until doubled, 1-1 1/2 hours.
Adjust oven rack to lower-middle position. Place baking stone on rack and heat oven to 500º.
Turn dough out and cut into two even pieces. Stretch and shape dough on a piece of parchment paper.
Spread a thin layer of sauce over dough, leaving a 1/2” edge of dough uncovered. Sprinkle with cheese and desired toppings. Lightly brush the edge of the dough with olive oil.
Slide parchment paper and pizza onto baking stone. Bake for 8-13 minutes or until crust browns and cheese is golden in spots.
Friday
Authentic Napton Pizza
I got this recipe from Forno Bravo. The real Napton pizza recipe. We finally got the real flour the other day, so now we are trying to get the perfect Pizza Napoletana. We've tried it twice now and the first time did the dough pretty well, and the second time got the sauce. Now we just need to get them both to turn out at the same time. We have enough flour for about 200 pizzas, so we should be able to get it right at some point! I learned (even though it actually says IN the recipe not to use a rolling pin) that you don't want to use a rolling pin. It really makes it come out wrong. And I also learned that having a pizza peel is a VERY helpful thing with an oven this hot. Good luck!
Dough
500 gr Molino Caputo Tipo 00 flour
325 gr warm water
2 tsp salt
2 tsp active dry yeast
Sauce
1 can (28 oz) San Marzano tomatoes
¼ tsp freshly ground black pepper
½ tsp of salt
1 tsp of oregano
Mix water and yeast together in large mixing bowl. Let proof 10 minutes. Add salt and flour. Mix slowly for 2 minutes, fast for 5 minutes and slow again for 2 minutes.
Cover dough and let rise 1½ -2 hours or until doubled in bulk. Punch down, knead out bubbles and cut into 4-5 portions. Form into balls and let rest for 1 hour.
Flip dough over so soft bottom faces up. Gently shape the ball into a flat disk, then pull and stretch with fingers. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where it cannot get thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. Make dough about as thick as a credit card and about 10" in diameter. (The more you handle the dough, the tougher it becomes. Don't use a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. By not being over-handled, the pizza will be both crisp and delicate.)
Preheat oven to highest setting (525º-550º). Place pizza stone in oven while heating. In a saucepan, mash tomatoes with potato masher. Add remaining sauce ingredients, mix until combined and heat until heated through. Place pizza dough on a flour-dusted pizza peel. Spread just enough sauce to lightly cover base (dough should show through), a handful of chopped, fresh mozzarella and a drizzle of olive oil in circular pattern.
Place in oven. Turn pizza 180º after about 90 seconds. Bake another 45-90 seconds. The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust. The crust is crunchy on the outside and soft and delicate on the inside. Throw on some fresh basil and sprinkle with more olive oil.
Dough
500 gr Molino Caputo Tipo 00 flour
325 gr warm water
2 tsp salt
2 tsp active dry yeast
Sauce
1 can (28 oz) San Marzano tomatoes
¼ tsp freshly ground black pepper
½ tsp of salt
1 tsp of oregano
Mix water and yeast together in large mixing bowl. Let proof 10 minutes. Add salt and flour. Mix slowly for 2 minutes, fast for 5 minutes and slow again for 2 minutes.
Cover dough and let rise 1½ -2 hours or until doubled in bulk. Punch down, knead out bubbles and cut into 4-5 portions. Form into balls and let rest for 1 hour.
Flip dough over so soft bottom faces up. Gently shape the ball into a flat disk, then pull and stretch with fingers. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where it cannot get thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. Make dough about as thick as a credit card and about 10" in diameter. (The more you handle the dough, the tougher it becomes. Don't use a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. By not being over-handled, the pizza will be both crisp and delicate.)
Preheat oven to highest setting (525º-550º). Place pizza stone in oven while heating. In a saucepan, mash tomatoes with potato masher. Add remaining sauce ingredients, mix until combined and heat until heated through. Place pizza dough on a flour-dusted pizza peel. Spread just enough sauce to lightly cover base (dough should show through), a handful of chopped, fresh mozzarella and a drizzle of olive oil in circular pattern.
Place in oven. Turn pizza 180º after about 90 seconds. Bake another 45-90 seconds. The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust. The crust is crunchy on the outside and soft and delicate on the inside. Throw on some fresh basil and sprinkle with more olive oil.
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