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.
Mix in rest of ingredients with a spoon. Gonna look raggedy. Cover, let sit 30 mins.
Fold in corners (four) with wet hand. This is a lazy knead. Slap it back down in bowl.
30 mins later, kneed with wet hands let sit 2 hours on cool day on counter or 1 hour in oven on ‘proof’ cycle. If your kitchen is warm or cold adjust. You will figure it out. Hard to screw this up. Should double in size. Hasn’t doubled? Wait longer.
Pre heat oven to 440 degrees. Cut into 6 even pieces and kneed and tuck in smooth balls. You have to pull dough and tuck. Cover dough and rest 30 mins. I would suggest using parchment paper on cookie tray and covering with a tin pan. You can use plastic wrap but it sticks if you don’t flour the balls.
Baking part is toughest. Splash the balls with water. Don’t drown them. Cover with a foil pan. Or use two cake pans…or whatever you can to seal in the STEAM. Cook 20 minutes at 440 degrees.
Uncover / remove the pan, and cook for 5-10 minutes until brown level you like is achieved.
Winner recipe. All eaten on first attempt at making. Ours were browned at 6 mins. Don’t forget the butter!
Directions: Preheat oven 350. Cream sugar and flour. Add Egg mix. Everything else. Scoop and roll balls in sugar. Cook for 7-8 minutes. You do NOT want golden edges. Take that shiz out!
Directions: Add to a mixer and leave as lumpy as you like your guac. You can also add tomatoes, but try to get pulp out so just the ‘meat’ of tomatoes are added. Probably two small ones. Don’t forget the chips.
Seasoning and Binders
20g Kosher Salt
15g Garlic Powder (yes it is a lot)
5g Cumin
3g Oregano
2g Ground Pepper
1g Corriander
Small pinch of dried Rosemary
1/8 tsp Xanthum gum (could probably use unflavored gelatin as well). This is to keep moisture in.
2g Bread crumbs
5g Milk Powder
1 egg
Meat
1 lb lamb ground
1 lb 80% or fattier ground beef
1 onion (peeled and split in half)
*Preheat oven to 300 degrees
*Combine Everything but the onion and mix in a bowl similar to making a meatloaf. Split into two (May need to split in 3 if you have a smaller food processor)
*Open food processor and puree the first onion half.
*Add half the meat mixture and 3 or 4 ice cubes and puree until very well mixed. (basically making a hotdog)
*Return pureed meat to bowl and do the same thing with 2nd onion half and the remaining meat mixture.
*Combine the two meat piles and add to a single loaf pan. I like to line mine with parchment paper to make it easier to pull the loaf out.
*Cover with foil and Cook for about 70-90 minutes or until you get 140 degree internal temperature.
When done, let cool and refrigerate or move to next step.
*You basically have gyro meatloaf at this point. Heat up a frying pan, add some olive oil and slice off some gyro slices. I personally like mine cut thinner so they crisp up better. Recipe is evolving.
