BARNEY'S PIZZA RECIPES

Steps:

• Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.
• Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don’t knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.
• Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes, then use a potato masher to smash the tomatoes into smaller bits. The sauce should still be a little chunky. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.
• A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.
• Slice off one-third of the dough and set it aside, then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into a 10-inch deep dish pizza pan or cake pan with a 2-inch high edge that has been rubbed with 1 tablespoon of softened margarine. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.
• Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.
• Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. At the restaurant, to indicate what’s inside the pizza, they’ll add one piece of each of the fillings onto the top of the pizza, in the middle. That’s handy when lots of pizzas are in the oven and they all look the same.
• Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.
• Combine the Romano and Parmesan cheeses in a small bowl. When you take the pizza out of the oven sprinkle it with the cheese blend.
• Run a flexible spatula around the edge of the pizza to make sure it’s loose, then get the spatula under the pizza while holding the pan (using a mitt) with the other hand and scoop the pizza out onto a pizza pan or cutting board for slicing. Slice the pizza 3 times through the middle with a large sharp knife, making 6 slices.

Steps:

• Preheat oven to 350 degrees F.
• Using scissors cut off the stem end of each peppers, then cut up one side so that you can open the pepper up and dump out the seeds. Place the seeded peppers on a baking sheet and bake for 3 to 4 minutes. Don't let them get too dark. When you can smell them, they're done.
• Boil 2 cups of water (microwave or stove top) and pour it over the peppers in a large bowl. Let the peppers sit there and rehydrate for about 30 minutes. Stir them around once in a while.
• When the peppers are soft, transfer them to a food processor or blender along with the soaking water, and puree until smooth. If using a food processor add half of the liquid at a time. Set this puree aside for now.
• Heat up a Dutch oven or large pot over high heat. Add one-quarter of the cubed chuck and brown it. When the meat has browned, remove it to a bowl and brown the remaining beef in 3 small batches. Don't rinse the pot when you're done browning the beef, and pour 2 tablespoons of oil into it. When the oil is hot add the onion, green chilies, and garlic to the pot and cook for 5 minutes or until the onions begin to soften.
• Add the meat back into the pot, then stir in the chili powders, brown sugar, salt, black pepper, and cumin. Cook for 3 minutes.
• Heat 1 cup of water to boiling in your microwave oven or on your stove top. Dissolve the bouillon cube in the hot water.
• Whisk the corn masa into the remaining 2 cups of water (room temperature) and add it to the chili.
• When the beef bouillon cube has dissolved, add the bouillon to the chili along with the chicken broth, beer, tomato sauce, vinegar, lime juice, oregano and pureed chilies.
• Bring the chili to up to a gentle simmer and let it cook uncovered for 2 1/2 to 3 hours or until it's thick and the beef is soft. Add another 1/2 cup of water to the chili as it cooks if it becomes too thick before the beef is tender. Serve with shredded Cheddar cheese and chopped onion for topping and tortilla chips on the side.