Campagnuolo Pizzeria Night (Pizza)

Bonnie: I like to get the water warm, then pour in into the bowl with the yeast and stir with a knife before adding the sugar. I think it dissolves better rather than pouring yeast into the water. 

Ingredients:

• All-purpose flour (preferably unbleached): 3 ½ cups (20oz or 565g)

• Water: 12oz (355ml), Warm (110°F/45°C)

• 1 packet active dry yeast (fast rising or highly active yeast): 2 ¼ teaspoons (7g)

• Sugar: ½ teaspoon (1g)

• Salt, fine granulation: 1 tablespoon (18g)

• Extra virgin olive oil: 1 tablespoon (14g)

• Semolina flour or medium granulation corn meal: For dusting your pizza peel

Instructions:

1. Proof Your Yeast:

   • Add one packet of yeast to warm water (110°F/45°C) and stir to dissolve. Add ½ teaspoon of sugar and set aside. If the yeast gets foamy and smells like bread, it's active.

2. Measure & Mix:

   • Combine the flour, salt, and oil.

3. Add Proofed Yeast Mixture:

   • Fold in the yeast mixture until the dough is shaggy and doesn't stick to your hands.

4. Knead Your Dough:

   • Hand Kneading: Place your dough on a lightly floured surface. Press down with the palm of your hand, press it forward, fold it over, and repeat until smooth and elastic.

   • Stand Mixer: Use a dough hook on medium-low speed until you have a shiny, smooth ball of dough.

Dough Rising & Storing:

• Quick Rise:

  • Room Temp (75°F/24°C): about 2 hours (then refrigerate or freeze)

  • Fridge: 3-5 days

  • Freezer: 3 months

• Cold Rise:

  • Room Temp (75°F/24°C): about 2 hours (thawed and/or risen from the fridge)

  • Fridge: 3-5 days

  • Freezer: 3 months

• From the Freezer:

• Room Temp (75°F/24°C): 24 hours to thaw and rise

• Fridge: use within 1 day after thawed

• Do NOT refreeze thawed dough

• Perfect Pizza Sauce

  Ingredients:

  • Tomato sauce: 1 can (15oz or 425g)

  • Tomato paste: 1 can (6oz or 170g)

  • Olive oil: 2 tablespoons (30ml)

  • Garlic, minced: 2 cloves

  • Dried oregano: 1 teaspoon (1g)

  • Dried basil: 1 teaspoon (1g)

  • Dried thyme: ½ teaspoon (0.5g)

  • Salt: 1 teaspoon (6g)

  • Sugar: 1 teaspoon (4g)

  • Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

  • Water: ½ cup (120ml)

  Instructions:

  1. Heat the Olive Oil:

     • In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  2. Add Tomato Sauce and Paste:

     • Stir in the tomato sauce and tomato paste until well combined.

  3. Season the Sauce:

     • Add the oregano, basil, thyme, salt, sugar, and crushed red pepper flakes (if using). Stir to combine.

  4. Simmer:

     • Add the water and bring the sauce to a simmer. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.

  5. Cool and Store:

     • Let the sauce cool before using it on your pizza. Store any leftover sauce in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

Pizza Possibilities

Margherita Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Fresh mozzarella cheese: 8oz (225g), sliced

• Fresh basil leaves: 10-12 leaves

• Extra virgin olive oil: 1 tablespoon (14g)

• Salt: to taste

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top and sprinkle with salt.

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Finish with Basil and Olive Oil:

   • Remove the pizza from the oven and immediately scatter fresh basil leaves on top. Drizzle with extra virgin olive oil before serving.

Pepperoni Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Mozzarella cheese: 2 cups (200g), shredded

• Pepperoni slices: 20-25 slices

• Dried oregano: 1 teaspoon (1g)

• Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the pepperoni slices. Sprinkle with dried oregano and crushed red pepper flakes (if using).

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Serve:

   • Remove the pizza from the oven and let it cool slightly before slicing and serving.

Veggie Delight Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Mozzarella cheese: 2 cups (200g), shredded

• Bell peppers: 1 cup (150g), sliced

• Red onion: ½ cup (75g), thinly sliced

• Mushrooms: 1 cup (100g), sliced

• Black olives: ¼ cup (40g), sliced

• Fresh spinach: 1 cup (30g)

• Dried oregano: 1 teaspoon (1g)

• Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the bell peppers, red onion, mushrooms, black olives, and fresh spinach. Sprinkle with dried oregano and crushed red pepper flakes (if using).

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Serve:

   • Remove the pizza from the oven and let it cool slightly before slicing and serving.

Peppermint Stick Crisps (1952)

This recipe was in Better Homes magazine in 1952

Cream together:

• ½ cup Butter Crisco

• 1 cup sugar

• 2 eggs

• 1 tsp vanilla

Sift together:

• 2 cups flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp freshly grated nutmeg

Mix:
Add dry ingredients alternately with 2 Tbsp milk. Chill dough.

Form cookies:
Drop very small teaspoonfuls onto parchment-lined sheets. Flatten with a floured glass and sprinkle with crushed candy canes.

Bake:
350°F for 8 minutes. Do not overbake. Remove from pan immediately.

Tip: Parchment paper helps prevent sticking.

Buy the smaller green, red, white canes in the loose package to help unwrapping.  

Stuffed Shells

Tip: For a change of pace, add fresh chopped spinach, prosciutto ham, fresh chopped mint, and some pine nuts to the cheese mixture. My grandmother always included fresh mint; it adds an unexpected and worthwhile lift.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.


Servings: 6
Preparation Time: 20 minutes
Baking Time: 30 minutes

RECIPE INGREDIENTS:

One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt

1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce

1. Preheat oven to 350 degrees. 
2. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
3. In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. 
4. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. 
5. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
6. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. 
7. If using refrigerated shells, allow 40 minutes baking time

Garlic Bread, Italian (angry kitchen loaves)

Narrow baguettes

Onion powder

Red pepper flakes

Olive oil

Granulated garlic

Salt

Fresh parsley

Tiny bit of dried oregano

Tiny bit of parmesan

Cut the loaves so they fit onto a jelly roll pan

Then cut the loaves in half

Brown the bottom half of the loaves under a low broiler.

Then flip it over. Add everything else by hand. Don't do a pre-mixed version.

To make:

Oil salt on bottom, then slightly brown

Oil

Salt

Garlic

Pepper

Onion 

RPF

Parsley

Oregano

Cheese

Raby Cheese Ball

 3-4 green onions

one package - cream cheese, 1/3 less fat

one package - Carl Buddig beef

(assume you have Worcestershire and various spices)

Easy Chocolate Cream Pie Oreo Crust

 For the pie:

1/2 cup sugar

1/3 cup cornstarch

2 tablespoons Dutch-processed cocoa powder

1/8 teaspoon salt

3 cups whole milk

3 large egg yolks

4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 (9-inch) oreo pie crust, prepared and baked

For the whipped cream:

1 cup heavy whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Chopped chocolate, for garnish

Make the pudding base:

In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Microwave the pudding:

Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.

Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.

Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.

Add the chocolate, butter and vanilla:

Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

Fill the pie:

Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

When ready to serve, make the whipped cream:

In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.

Serve:

This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

Easy Chocolate Cream Pie Recipe (simplyrecipes.com)

Alfredo Sauce without Heavy Cream

This easy alfredo sauce recipe without heavy cream uses milk, Parmesan, and a simple mixture of butter and flour to form the sauce.

Servings: 6 

Calories: 281kcal

Ingredients

¼ cup butter

¼ cup all-purpose flour

1 clove garlic minced

2 cups milk

2 cups grated Parmesan cheese

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

Instructions

Heat a medium saucepan over medium-low heat and add butter, flour, and minced garlic. Whisk to combine, and continue to cook for 3 minutes while the roux cooks. At this point, the garlic should be very fragrant and the roux should begin to darken in color slightly.

Begin to stir in the milk a few splashes at a time. Ensure each batch fully incorporates into the flour mixture prior to adding more. Continue until all milk has been added. Heat the sauce to a gentle simmer.

Add Parmesan cheese a handful at a time, stirring fully into the sauce until you have a smooth and creamy consistency.

Add salt and pepper.

Remove from heat and serve over fettuccine noodles with sliced chicken breasts to create your own homemade chicken fettuccine alfredo.

Notes

If the sauce is gritty most likely the cheese has not fully melted yet. Let simmer longer while stirring to ensure it does.

If the sauce is too thin, simmer it longer to thicken.

The sauce will thicken as it sits. Dribble in a little milk to thin it out.

Use the best quality Parmesan cheese you can find.