Layer = 1/2 noodles, all ricotta, 1/2 beef+sauce, 1/2 noodles, 1/2 beef+sauce and then ton of cheese. I also add parm into the mix.
Also easy to make ahead, and leave in fridge covered in foil. Just bake for 30 minutes covered with greased foil, and then take foil off for 15-30 minutes. Can use a thermometer to see if it is hot (or your finger if you are brave/dumb)
Ingredients
• 1 pound Beef or Italian sausage or a combination.
• 1 small onion, diced
• 28 ounces pasta sauce or marinara sauce
• 14 ounces diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• ½ cup water
• 16 ounces ziti
• 15 ounces ricotta cheese
• 2 tablespoons fresh parsley
• 1 egg
• 2 cups mozzarella cheese, shredded
• ¼ cup Parmesan cheese, shredded
Instructions
1. Preheat oven to 375°F.
2. Brown the sausage and onion, breaking up the sausage until it’s fairly fine. Drain any fat.
3. Add Italian seasoning, water, tomatoes, and pasta sauce. Simmer for 10-15 minutes or until thickened.
4. Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
5. In a bowl, mix ricotta, egg, parsley, 1 cup mozzarella, and Parmesan.
6. Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9×13 pan. Layer half the ziti, all of the ricotta mixture, and half of the sauce.
7. Add the remaining ziti, the remaining sauce, and top with the remaining mozzarella.
8. Bake for 25-30 minutes or until golden and bubbly.
Notes
• Use a large pan so the sauce can simmer without overflowing.
• Cook the pasta slightly under al dente as it will continue to cook when baked.
• If using ground meat other than sausage, add extra seasoning and a tablespoon of olive oil to the sauce.
• Top with fresh basil or parsley for serving.
• For make-ahead: Prepare and refrigerate for up to 24 hours. You may need to add an extra 5-10 minutes if baking directly from the fridge.
• This recipe can also be divided into two 9-inch baking dishes, with one half frozen for later. Thaw overnight in the fridge and bake until hot and bubbly.
These were well received. Need to start one or two days before you need them. Makes 10 large pretzels.
744g High Gluten Flour (372)
483g water
12g Salt
28g Oil (peanut)
24g Malt Powder
12g Active Dry Yeast
Half a cap (tsp) vinegar
Add to mixer or bread machine on dough cycle (1/2 first) and refrigerate for two days in greased gallon bag(s). I had to add about 2 TB of flour as it was too wet.
Take out of bag and divide into 10 pieces. Let warm up and loosen up. You will need two silicon mats for this.
Outside, make a lye bath (I think I used 1/4 cup to 5 cups of water). Add lye to water, not the other way around. Important. Wear protection for eyes and gloves. You can do these in baking soda, but you must boil them in a baking soda solution for about 30 seconds.
Roll out pretzel dough, roll into a pretzel and dip into lye bath you made for 20 seconds. Pretzel will turn yellow. Set on mat (5 per cookie sheet) and sprinkle with Pretzel salt.
Cook at 400 degrees for 16-20 minutes depending on how done you like them. I like the 20 mins. Spritz with water bottle to make them shinier.
Cinnamon Sugar Bites:
Instead of rolling out pretzels, roll into logs and use the dough scraper to slice into bites. I use the last of the Lye, but dilute by another 50%. Dip em and cook them on silicon mat.
Cook 15 minutes at 400.
Shake bites in butter( about 3 TB) in bowl, then (in a gallon bag add 3/4 sugar and 3tsp cinnamon) and shake the butter covered bites. Enjoy.
Cream Cheese dip
4 ounces (113 grams) cream cheese, completely softened to room temperature
4 tablespoons (57 grams) unsalted butter, at room temperature
Recipe below is doubled. If you want extras (7-8 servings) make this one. Don’t fool around with amounts.
1 stick of butter
1/2 cup of flour
1/2 large onion diced
4 cups half and half
6 cups chicken broth (48 ounces)
4 bay leaves
1/2 tsp nutmeg
Pepper
2 tsp kosher salt
2 cooked heads of broccoli or four cups of cooked (soft). (microwave frozen will work)*
Shredded semi cooked carrot (1 large or about half a cup) – OPTIONAL
1 tsp hot pepper flakes (optional)
24 ounces of sharp cheddar cheese (yes this a lot)
Two baguettes to dip (don’t add to soup, duh)
Melt butter in large soup/pasta pan. Add onion and sauté until softened. Add flour and make roux for about 5 mins on med. Add everything but cheese and carrot (optional). When you see it start to get hot, take out all 4 of the bay leaves. Then, use an immersion blender to break up Broccoli. When it starts to bubble (boil), turn off heat immediately and add cheese a little at a time and mix in. DO NOT COOK OR ADD MORE HEAT or you will get mealy sauce. Add in optional carrot (suggest softening in microwave first) and serve with bread.
*If you don’t have an immersion blender run through a food processor before adding or chop as fine as you can before adding.
Mix with dough hook for 10-12 mins or use dough cycle on bread machine.
If mixer – ball and put in greased bowl and let it rise for an hour on proof cycle in oven. Otherwise should just need to run dough cycle.
FILLING
1 tablespoon (14g) butter, melted 1/2 cup (107g) light brown sugar, packed 2 tablespoons (14g) King Arthur Unbleached Bread Flour 3 to 4 teaspoons (8g to 10g) cinnamon* 1/16 teaspoon table salt *Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.
Roll dough out to about 10×12″ by 1/2 thick and sprinkle in the Filling. Roll up and cut with dental floss or a sharp knife to make 8 rolls. Put them on a greased sheet and let rise for 30-60 minutes.
Bake 375 about 15-17 mins.
Let cool (not completely) and add icing (below)
ICING
3 tablespoons (42g) butter, melted, divided 1/2 teaspoon King Arthur Pure Vanilla Extract 1/16 teaspoon table salt 1 1/2 cups (170g) confectioners’ sugar, sifted 1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency
Make and bake the rolls the day before you want to serve them. The rolls stay soft for at least 3 days, and the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.
2.5# of chuck steak if available. If not buy a chuck roast and slice.
Marinade (4 hours):
2 TBS of chopped cilantro
Juice of two limes
1 TBS chili powder
2 tsp chipotle powder
2 tsp cumin
1/2-1 tsp ground coriander
2 TBS oil
2 TBS soy sauce
2 TBS brown sugar
1 tsp garlic
Kosher salt
Cut the steaks into half inch slices and then cube. The size should be about size of your thumbnail or smaller. Throw the marinade and meat and stir up. Mix it all up again after a couple of hours. I then took it out on the black stone (could also batch cook in skillet) and cooked it (undrained). As you cook it (on hot surface, the juice will dry up and the sugars will start to caramelize. Don’t burn it or it will be gross. Just keep tasting little pieces, but make sure you get some good caramelization and cook at a high enough heat or it will just taste ‘steamed’. Service with rice, tortillas, and guac. May need to tweak because I usually don’t measure and just throw stuff in.
1/2 tsp. salt 1/2cup 1/2 tsp. black pepper 1/2 cup 1/4 tsp. onion powder 1/4 cup 1/8 tsp. garlic powder 1/8 cup 1 tsp. thyme 1 cup 1/2 tsp. basil 1/2 cup 3/4 tsp. oregano 3/4 cup 1 1/4 tsp. marjoram 1 1/4 cup 1 tsp. fennel seed 1 cup 1/2 tsp. McCormick Italian Seasoning 1/2 cup 3 dashes paprika 1/8 cup 1/2 tsp. sugar 1/2 cup 1/4 tsp Aleppo Flakes 1/4 cup (I used a bit more, pretty much replaces the paprika if one wanted to omit, I used both)
2nd set is for bulk add to sauce. If puree is used you will need to add to sugar. Add to sauce. Portion unknown.
TEST CRUST
For each 14″ pie, you’ll need a 300 g dough ball. Here is the recipe for two
AP Flour (100%): 373.83 g | 13.19 oz | 0.82 lbs Water (50%): 186.92 g | 6.59 oz | 0.41 lbs IDY (.5%): 1.87 g | 0.07 oz | 0 lbs | 0.62 tsp | 0.21 tbsp Salt (1%): 3.74 g | 0.13 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp Oil (8%): 29.91 g | 1.05 oz | 0.07 lbs | 6.65 tsp | 2.22 tbsp Sugar (1%): 3.74 g | 0.13 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Total (160.5%): 600 g | 21.16 oz | 1.32 lbs | TF = .06875 Single Ball: 300 g | 10.58 oz | 0.66 lbs | TF = .06875
Make dough 48-72 hrs ahead (absolute minimum is 24 hrs.; my personal preference is 72; still great after 96 hrs), kept in fridge until a couple hrs before baking. Punch down as needed during the first 12-24 hrs. I like to separate out the dough balls after the first 24 hrs. of rising as one mass.
When making the dough, dump all the dry ingredients into the mixer bowl, stir to combine, and then add the liquids. Mix until it the dough comes together, and then let it sit for 20 minutes, covered, to hydrate. Resume with kneading until windowpane stage (5-10 mins).
Sausage…
PIZZA FACTORY SAUSAGE
Note: You must use a scale for this sausage. There is no way to accurately estimate the amount of salt needed otherwise. This recipe can be made with pre-ground pork as well. Mix ingredients as directed in Day 1, allow to rest at least 8 hours, then skip the grinding step and proceed as directed in the paddling step in Day 2 (i.e., all you need is the first step of Day 1 and last step of Day 2).
INGREDIENTS
2 lbs. pork shoulder cut into rough 1-inch chunks 17 g kosher salt 2 tsp sugar 2 Tbs fennel seed, cracked/crushed in mortar & pestle 1 tsp ground black pepper 3 Tbs cold white wine (cheap, dry, and Italian), to be added on Day 2
PROCEDURE [Needs 24 hrs., ideally]
DAY 1: Combine all ingredients EXCEPT WINE in a large bowl and toss to coat. Cover and refrigerate for at least 8 hours and up to 48 hours. Place the meat grinder in the freezer overnight: the feed shaft, screw, blade, and 1/4-inch plate (the larger of the two for the KitchenAid).
DAY 2: Chill meat and mixer bowl for 15-30 minutes in freezer before grinding. Grind meat at speed level 4 into the mixer bowl. Make sure it doesn’t “smear” as it comes out: it should look clean and dry and ropey, like fresh ground hamburger. In a stand mixer fitted with the paddle attachment, ADD THE WINE and beat the sausage meat on medium high speed until it becomes tacky and sticky, about one minute. Wrap in plastic wrap to get out extra air and transfer to a zipper-lock bag and seal. Sausage will keep for up to 1 week in the refrigerator.
455g Unbleached Bread Flour (higher protein the better)
Optional Poaching liquid (I usually don’t do this step)
250g water
28g sugar or syrup
14g baking soda
7g salt
Add sugar, yeast and water and mix. Set aside. Add dry ingredients to mixing bowl and stir. Add dough hook and pour in on SLOW unless you want to wear the flour. Get it to just combine (will look shaggy), lift the mixer hook out and let rest for 10-20 minutes. Mix it again, should not look shaggy. If very sticky add a little flour. If dry add water a tsp at a time. It may look dry, but give it a minute before you add water.
Divide into 6 pieces, roll into ball let rest for another 10-30 minutes. Poke yo holes and lay on a baking sheet with silicon mat. For the next step you can either cover and stick in oven on proof cycle (turn light on) or leave over night covered in fridge. I usually use proof setting so directions will be for that. Proof bagels in oven until doubled will take an hour or 90 minutes(we aren’t going to boil them) You can boil if you want, but I don’t usually have time. Once they are doubled, you can wet them gently or apply an egg wash. I usually add the everything seasoning to all of them except Kmans.
Preheat oven to 450 degrees.
Bake 8 minutes on the cookie sheet (if you have rolled edge ‘pan’ you can even cover them for this part) NEXT (pay attention) You have to flip the cookie sheet 180 degrees and put another pan below. Otherwise the bottoms will burn (don’t cover). Bake another 8 minutes.
When done, take them immediately off the pan and onto a wire rack. They will be really hot (duh).
Tips you can kneed the crap out of this dough, but if you do too many times with instant yeast, it will poop out and you will get flat bagels. If you want it really chewey, use active dry yeast instead of instant.
1/4 C ‘set aside’ sugar on plate or bowl for dipping cookie balls
DIRECTIONS
Preheat oven to 375. Mix flour, baking soda and salt in bowl (not mixing bowl). In mixing bowl of mixer, Mix White and brown sugar and peanut butter. Then add eg, then vanilla. Gradually add the flour mixture on SLOW. Be careful.
After all mixed, roll into 2 inch balls or use disher and roll in sugar you set aside. Place on cookie sheet. Make ‘cris cross’ marks with a fork. Bake for 10-12 minutes.
This makes a LOT. I usually do the half portion. Was plenty for 3# of sirloin kabab meat. Suggest you take it out and let warm up for an hour or your hands gonna get cold throwing on the skewers.
1 C Veg Oil (I like peanut, avoid seed oils)
3/4 C Soy Sauce
1/2 C Lemon Juice
1/4 C Worcestershire sauce
2 TB ground mustard (can use yellow but not as good)
1.5 tsp course black pepper
2 cloves fresh garlic or 1 tsp gran garlic
1 tsp table salt
Sit overnight if possible but no longer than 1.5 days or it will be too mushy.
