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MEEP!
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
( Read more... )
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.
( Read more... )
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
( Read more... )
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.
( Read more... )
3.1
http://www.alexandracooks.com/2015/03/31/chez-panisses-famous-calzones/
