This is a pizza with two crusts. Dough is rolled out vs. traditional pizza. This recipe is for a 12″ 2 inch deep pizza pan. A cake pan will do, but you may have to scale it down. I will also give recipe for a 7″ pan which is good for two. Ferment over night so make this a day ahead.
12″ Pizza
8g
Yeast
110g
Water
770g
AP (12%)
41g
cornmeal (or semolina flour – what we use)
16g
malt powder
32g
lard (Can just double butter without lard – what we do)
32g
butter
377g
ice water
16g
kosher salt
Use bread mixer or dough hook. Divide into 800g ball (bottom crust) and 400g ball (topper crust)
7″ Pizza
2.3g
Yeast
31.4g
Water
220g
AP (12%)
11.6g
cornmeal
4.6g
malt
9.2g
lard
9.2g
butter
107.8g
ice water
4.6g
Kosher salt
Use bread mixer or dough hook. Divide into 260g ball (bottom crust) and 140g ball (topper crust)
Directions:
Ferment the dough Let it sit on counter for at least an hour ( you need dough ball to come up to 65 degrees). If it does not roll out you didn’t wait long enough. Roll out dough to about 17″ for the 12″ pan. Crimp the edges to hold it in place.
Add Cheese (lots). Slices are better here.
Add Meat (Pepperoni – some use raw sausage, but I would cook it at least half way, the magic is it mixing in with sauce)
Roll out the 2nd smaller crust and put it on top crimping it to the bottom crust sides.
Add your pizza sauce (marinara works, but sweeter purree based sauces better – recipe below)
Add Parm.
Bake 400 for 40 minutes for 12″ 30 minutes for 7″. We are still testing this recipe so times ARE NOT GOOD YET
Bake until 165 in center
SAUCE RECIPE
1 (32 ounce) can tomato puree
1 teaspoon oregano
1 teaspoon basil (
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon sugar
salt (To taste at the end – start with a teaspoon)
Instructions (I thought it was a little sweet, so may need to dial down sugar – Also, I smoked the Andouille)
Preheat your smoker or oven to 350°F, setting up for indirect heat if using a smoker. This will allow the beans to cook evenly while picking up a subtle smoky flavor.
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it into small pieces as it cooks. Once done, remove the beef from the pan but leave the rendered fat behind.
Add the sliced andouille sausage to the same skillet and cook in the leftover beef fat for 3–5 minutes until lightly browned and slightly crisp on the edges. This step builds extra flavor before everything is combined.
In a large cast iron skillet or foil pan, combine the baked beans, cooked ground beef, browned sausage, chopped bacon, diced onions, and green peppers. Mix everything together until evenly distributed.
Add the BBQ sauce, brown sugar, yellow mustard, hot sauce, and BBQ rub to the pan. Stir thoroughly so all ingredients are well coated and the flavors are evenly combined.
Place the pan in the smoker or oven and cook uncovered for about 2 hours, stirring every 30–40 minutes. Cook until the beans thicken to your desired consistency and develop a rich, caramelized finish before serving warm.
▢4 lbs chicken wings, cut into flats and drumettes
▢¼ cup brown sugar
▢2 tablespoon baking powder
▢1 tablespoon sea salt
▢2 teaspoon black pepper
▢2 teaspoon smoked paprika
▢2 teaspoon garlic powder
▢2 teaspoon onion powder
▢1 teaspoon ground mustard
▢1 teaspoon dried thyme
▢¼ teaspoon cayenne pepper
Instructions
Dry the chicken wings thoroughly on all sides with a paper towel.
Mix rub ingredients in bowl and rub outside the chicken wings.
Preheat smoker to 200°F. Smoke chicken wings for 30 minutes before increasing temperature to 375°F and cooking for another 45 minutes. Flip and rotate the wings to avoid burn spots. Cook until internal temperature reaches 165°F.
These are better if you bake the bread. 425 degrees 20 minutes. This makes 4 loaves (350g doughball) or 12 sandwiches. Let the dough ferment in the fridge the night before. I divided in half and let them sit in a gallon bag in fridge. Buy half to pound of each meat and cheese.
830g
Flour (good bread flour)
523g
Ice Water (no ice in it)
16g
Salt
9g
Olive Oil
8g
Yeast
16g
Malt Powder
I cut the tops off like subway (used to) and did the mayo (which I added parm too as well) then cheese, then wix sandwich spread, then meats (pep, ham, salami) then lettuce, banana peppers and greek/italian dressing on lettuce, then pepper. Wrap tight in wax paper and masking tape. I usually cut each twice to make three sandwiches per loaf.
Ingredients
▢1/2 cup mayonnaise
▢3 tablespoons red wine vinegar divided
▢2 teaspoons Italian seasoning divided
▢Salt and pepper
▢1/4 cup extra virgin olive oil
▢1 tablespoon parmesan cheese
▢4 sub rolls
▢8 oz sliced provolone cheese
▢1/4 lb deli sliced pepperoni
▢1/4 lb deli sliced salami
▢1/4 lb deli sliced ham
▢1/4 lb deli sliced capicola
▢1/4 lb deli sliced mortadella
▢1/2 cup sliced onion
▢1-2 tomatoes sliced
▢3 cups shredded lettuce
▢Banana peppers or peperoncini
Instructions
In a small bowl, combine the mayonnaise, 1 tablespoon of the red wine vinegar, and 1 teaspoon of the Italian seasoning. Season to taste with salt and pepper. Set aside.
In another bowl, whisk together the olive oil, the remaining 2 tablespoons of vinegar, the parmesan, and the remaining 1 teaspoon of Italian seasoning. Season to taste with salted pepper.
Divide the mayonnaise mixture evenly between the sandwiches, spreading some on each half of the roll.
Top the bread with even amounts of the cheese, then even amounts of all of the meats. (I like to place even amounts of cheese and meats on each side of the sandwich, so that the vegetables are in the center.)
Add the onions, tomatoes, peppers, and lettuce to the sandwiches. Drizzle the olive oil mixture over the lettuce.
Fold the sandwiches in half. If desired, cut the sandwiches in half and serve.
A proven (by me) marinade for chicken, beef, pork, and shrimp. You can marinate the meat for up to 24 hours in the refrigerator. I really liked boneless chicken thighs and press them flat as possible on a grill like a Blackstone with cast iron press. Chop up and serve as tacos.
1 Tablespoon chili powder 1 Tablespoon cumin 1 teaspoon garlic powder 1 teaspoon red pepper flakes 1 teaspoon kosher salt 1 teaspoon black pepper 1 Tablespoon granulated sugar 1/2 cup olive oil 3 Tablespoons Worcestershire Sauce 1 large lime – freshly squeezed
Preheat oven to 500 30 minutes before you are ready to cook. If you have a pizza stone and a pizza screen, this will work much easier. If not, use a baking pan or cast iron skillet and adjust cooking time. Something that can take the heat. Makes 3 pretty large calzones. I need to split, son can eat almost a whole one. Can cut into 1/4’s and eat with a knife and fork. Careful they come out hot.
Dump the following in a bread machine and run the dough cycle. Otherwise mix and knead.
640g Flour 424g Ice Water (no ice in it) 13g Kosher Salt 7g Olive Oil 6g Yeast 13g Malt Powder
Divide dough into three balls. Roll into smooth ball and place in a plastic bag that is coated in oil. Let sit on the counter for a couple hours. Lightly flour cutting board or counter. Roll dough into the size of a paper plate.
Use whatever filling you want. A good one would be 1/3lb mozzarella, pepperoni and red sauce to taste. We also like ham leftovers with ricotta and cheddar cheese (with some mozz). Great for leftovers. Fill half the disc but leave an inch border. Fold over dough and tuck bottom lip over top lip (see photo at bottom). Cut three slits at the top to let steam vent out of calzone. Brush with egg wash if you want it to be ‘extra’ (two tsp water one egg) and/or fairy dust (see recipe on this site). If you need more help, there is a ‘chef john’ video on youtube that is great. https://foodwishes.blogspot.com/2015/07/youve-entered-calzone-zone.html
Cook 15 -18 minutes on a pizza stone and let cool for min of 10 mins. Could get smoky if your calzone leaks.
585g all-purpose flour or bread flour (I have used KA AP)
TOPPING: 3 Tablespoons melted butter mixed with 1 Tablespoon honey or brown sugar
Use dough setting and throw in everything but the TOPPING. When done, throw on floured cutting board. Use bench scraper and make 50g balls and layout on butter greased cookie sheet or casserole dish. Space them apart and then cover with plastic wrap and let rise for about two hours or doubled. I like to put in on a lower rack (element is at the top – reverse if your element is on the bottom of oven) Our recipe made about 24 rolls. Bake at 350 for 20 minutes or until tops brown like in picture. Baste tops in the pan with butter/sugar mix and then move to cooling rack.
This is based off baker percentages. This is about the right amount for 10-12 biscuits. MUST USE SELF RISING FLOUR. Otherwise you will have to add baking powder/soda.
500g
Self rising flour (270)
333g
milk
5g
Salt
157g
Frozen Butter (could use lard)
22g
Sugar
Freeze butter. Grate butter into large bowl with flour. coat all the little butter pellets. Mix in everything but the milk. Then add milk, don’t over mix. Dump onto well floured cutting board or counter. roll and flip onto itself about 4 times. Pat down into a rectangle about inch thick. Cut with biscuit cutter. Re roll trimmings. Put them next to each other in pan so they rise up and not out. I like to use a pizza pan.
Cook at 425 degrees for 20 minutes. I like to baste with melted butter on the tops when they are done.
1 Cup – Light Brown Sugar (packed cup) – 215 grams
2 Cups – Flour (all-purpose) – 280 grams
1 Teaspoon – Baking Soda – 5 grams
1 Teaspoon – Baking Powder – 4 grams
1/2 Teaspoon – Salt – 3 grams
1 Teaspoon – Ground Cinnamon
Make sure to premash bananas and pause machine to scrape down sides or you get flour that does not mix in. Cook on ‘Quick Bread’ cycle. Let cool for 10 minutes out of bread machine.
