Roberta’s pizza dough

Roberta’s pizza dough

Clam pizza


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Roberta’s pizza dough
Homemade pizza can be a nightmare. Once you get the dough right, it’s idiot-proof. Try using a scale to measure the indigents, you’ll never be disappointed again. Roberta’s pizza dough on Happensatthebean.com
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Combine salt and flours in a medium bowl. Combine yeast, olive oil and warm water in a Bowl. Add water mixture to flour/salt and knead by hand or using a kitchen aid(dough hook). Let rest for 15 minutes, then knead for 3 minutes.
  2. Divide and not two equal sized ball. Place on a floured surface, cover with dampened cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  3. To make pizza, place each dough ball on a floured surface and use your fingers to stretch and form the shape. Top and bake.
  4. I crank my BGE up to 700F degrees and cook for 5 minutes or so.

No Knead Bread


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No Knead Bread
No-Knead Bread comes to us from Sullivan Street bakery. It’s fairly simple only four ingredients, the key element is fermentation. Jim Lahey introduced us to this technique. If you have a green egg, don’t be afraid to try this outside.
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Instructions
  1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap place in a warm place.
  2. Preheat oven to 450 F degrees. Add your 4 quart cast iron, enamel, Pyrex or ceramic pot(with a lid) to the oven as it's heating and heat it as well until it's at 450F degrees. The dough is ready when the surface is dotted with bubbles.
  3. Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot or use parchment paper.
  4. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it on the parchment paper place paper in the pot. Cover the pot with the lid and place it back in the oven.
  5. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
  6. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Calzone

 

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Calzone
Roberto's pizza dough is the perfect combination of crisp on the outside, chewy inside, and sturdy enough to hold a good amount of toppings. I double the recipe and keep 3 or 4 balls of dough in the freezer. Its also a fun way to incorporate your little ones making dinner. You can always cheat and buy dough from your favorite local place.
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
people
Ingredients
Instructions
Dough
  1. In a large mixing bowl, combine flours and salt.
  2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  3. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours(better fermentation) in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it.) Over night yields the best results.
  4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Toppings
  1. Adjust an oven rack to the lowest position, place a pizza stone on the rack, and preheat the oven to 500 degrees. Line a baking sheet with parchment paper and add some cornmeal.
  2. Turn the risen dough out onto floured work surface. Let the dough rest 15 -20 minutes.
  3. Working with one piece of dough at a time, roll into a 12 inch circle. Spread the ricotta on half of the dough round, leaving a 1-inch boarder.
  4. Add shredded mozzarella, cooked sausage, mushroom and peppers(any topping you want).
  5. Fold the top half of the dough over the filled bottom half, leaving a 1-inch layer of the bottom layer uncovered. With your fingertips, lightly press around the cheese filling and out to the edge to lightly seal the dough.
  6. With a sharp knife, cut 3-5 slits, about 1½ inches long, diagonally across the top of the calzone.
  7. Brush the calzones with a little olive oil. Dust a pizza peel with flour/cornmeal and transfer the calzone to the baking stone. If sliding the calzone off the peel has you a little scared. Leave parchment and calzone on baking sheet and place in oven. Bake until golden brown, about 11 to 15 minutes. Remove to a wire cooling rack and allow to cool for at least 5 minutes before serving.
Recipe Notes