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charisstomaMEEP!
It's pricy but my metro public library system has it. I eat meat but the recipes adapt to carnivores if the carnivores want to add to the non meat recipes.
Also this:
Lahey pizza dough recipe below: http://www.alexandracooks.com/2014/07/08/the-zucchini-anchovy/
7 1/2 cups all-purpose or tipo 00 flour (1000 grams) plus more for shaping dough
4 teaspoons fine sea salt (I use Diamond kosher)
1/2 teaspoon active dry yeast
Instructions
Make the dough: Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated.
Mix dough gently with your hands to bring it together and form into a rough ball.
Transfer to a large clean bowl.
Cover with plastic wrap or tea towel and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions.
Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with a light dusting of flour for about an hour or two before shaping. DO AHEAD: Can be made 3 days ahead.
To Make the Pizzas:
Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
Preheat oven to its hottest setting, 550°F.
Gently shape dough into a 10"–12" disk handling it as minimally as possible.
Arrange dough disk on parchment-lined baking peel;top with minced anchovy and garlic and a drizzle of olive oil. Pile on the shaved zucchini. Note: It's ok to add more than you think feels right here because the zucchini shrinks down a lot.
Top with roughly cubed mozzarella or burrata.
Sprinkle with nice salt.
Drizzle with a splash more olive oil.
Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Top with basil leaves. Slice and serve.
Calzones
the Jim Lahey pizza dough recipe, which would yield 12 calzones — his full recipe calls for dividing the dough into 6 rounds, and I find that half of each of these rounds is perfect for one calzone. These are small calzones — 6 inches in diameter before folded.
Also, I have used store-bought dough for these but the finished product wasn't nearly as light — it was doughy and on the heavy side. There is something magical about the Lahey dough.
Original recipe calls for no eggwash — apparently at Chez Panisse, they brush these with olive oil as they exit the oven and sprinkle them with parmesan chese. I've done both, but like how the eggwash helps give these a golden crust.
Ingredients
pizza dough (about 4- to 5-oz per calzone)
2 cups grated mozzarella cheese, about 8 oz
1 cup crumbledgoat cheese, 4 oz (or a mix of goat and ricotta)
2 tablespoons parsley chopped with 2 cloves garlic
1/4 cup finely sliced scallions, including some of the greens
2 slices prosciutto, finely diced/sliced
salt and pepper to taste
1 egg beaten with 1 tablespoon water for eggwash
Instructions
Remove pizza dough from fridge and divide into 4- to 5-oz portions. Roll into balls and let sit on floured work surface while you make the filling.
Preheat oven to 450* F. If you have a Baking Steel or stone, place it in the oven.
Combine cheeses, herbs, prosciutto, salt and pepper to taste. Taste. Add more salt if necessary. Set aside. Filling can be made several hours/days in advance and refrigerated.
Line a pizza peel with a piece of parchment paper. (If you are not using a steel or stone, place parchment on baking sheet.)
Roll each round out into a 6- to 7-inch round. Transfer each round to prepared peel. These are small, but I would bake no more than 3 to 4 at a time. Mound 3 heaping tablespoons of filling on the bottom half of each circle. Paint the edges with water, then fold the top down, press the dough together, and crimp the edges — try very hard to create a tight seal or it will burst while baking and filling will ooze out.
Brush the tops of each calzone with egg wash. Bake for about 10 to 15 minutes or until golden on top. Remove from oven, let cool briefly, then serve.
3.1
http://www.alexandracooks.com/2015/03/31/chez-panisses-famous-calzones/
It's pricy but my metro public library system has it. I eat meat but the recipes adapt to carnivores if the carnivores want to add to the non meat recipes.
Also this:
Lahey pizza dough recipe below: http://www.alexandracooks.com/2014/07/08/the-zucchini-anchovy/
7 1/2 cups all-purpose or tipo 00 flour (1000 grams) plus more for shaping dough
4 teaspoons fine sea salt (I use Diamond kosher)
1/2 teaspoon active dry yeast
Instructions
Make the dough: Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated.
Mix dough gently with your hands to bring it together and form into a rough ball.
Transfer to a large clean bowl.
Cover with plastic wrap or tea towel and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions.
Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with a light dusting of flour for about an hour or two before shaping. DO AHEAD: Can be made 3 days ahead.
To Make the Pizzas:
Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
Preheat oven to its hottest setting, 550°F.
Gently shape dough into a 10"–12" disk handling it as minimally as possible.
Arrange dough disk on parchment-lined baking peel;
Top with roughly cubed mozzarella or burrata.
Sprinkle with nice salt.
Drizzle with a splash more olive oil.
Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Top with basil leaves. Slice and serve.
Calzones
the Jim Lahey pizza dough recipe, which would yield 12 calzones — his full recipe calls for dividing the dough into 6 rounds, and I find that half of each of these rounds is perfect for one calzone. These are small calzones — 6 inches in diameter before folded.
Also, I have used store-bought dough for these but the finished product wasn't nearly as light — it was doughy and on the heavy side. There is something magical about the Lahey dough.
Original recipe calls for no eggwash — apparently at Chez Panisse, they brush these with olive oil as they exit the oven and sprinkle them with parmesan chese. I've done both, but like how the eggwash helps give these a golden crust.
Ingredients
pizza dough (about 4- to 5-oz per calzone)
2 cups grated mozzarella cheese, about 8 oz
1 cup crumbled
2 tablespoons parsley chopped with 2 cloves garlic
1/4 cup finely sliced scallions, including some of the greens
2 slices prosciutto, finely diced/sliced
salt and pepper to taste
1 egg beaten with 1 tablespoon water for eggwash
Instructions
Remove pizza dough from fridge and divide into 4- to 5-oz portions. Roll into balls and let sit on floured work surface while you make the filling.
Preheat oven to 450* F. If you have a Baking Steel or stone, place it in the oven.
Combine cheeses, herbs, prosciutto, salt and pepper to taste. Taste. Add more salt if necessary. Set aside. Filling can be made several hours/days in advance and refrigerated.
Line a pizza peel with a piece of parchment paper. (If you are not using a steel or stone, place parchment on baking sheet.)
Roll each round out into a 6- to 7-inch round. Transfer each round to prepared peel. These are small, but I would bake no more than 3 to 4 at a time. Mound 3 heaping tablespoons of filling on the bottom half of each circle. Paint the edges with water, then fold the top down, press the dough together, and crimp the edges — try very hard to create a tight seal or it will burst while baking and filling will ooze out.
Brush the tops of each calzone with egg wash. Bake for about 10 to 15 minutes or until golden on top. Remove from oven, let cool briefly, then serve.
3.1
http://www.alexandracooks.com/2015/03/31/chez-panisses-famous-calzones/
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no subject
Date: 2015-04-02 06:16 am (UTC)Hmmm might have to try making those :D
I've enough recipe books, hubby keeps looking at more and I warn him away. I usually only use one/two recipes from them then forget about them, if I fancy making something generally I google it or make it up ;)