ROLLING ROASTERS RECIPES

Steps:

• Sprinkle yeast over the warm water and set aside for 5 minutes to allow the yeast to become foamy.
• In a large bowl, combine flour and sea salt.
• While stirring, drizzle the olive oil into the flour mixture until it is fully combined. Flour mixture will be crumbly.
• Pour the water/yeast into the flour mixture and stir until dough comes together in a ball. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes (dough will become less sticky and develop some elasticity).
• Shape the dough into a ball and place in a large mixing bowl coated in olive oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ -2 hours, or until dough has doubled in size.
• Punch down the dough.
• Divide dough into 3 equal portions (for pizzas) and place in ziploc bags in the refrigerator for up to 5 days.
• Remove dough from the refrigerator and bring to room temperature before using. Press into a large round, top with olive oil, sauce, and toppings.
• Bake pizza at 500°F for 10-12 minutes or until cheese is melted and crust is cooked through.
• Storage: Wrap bread tightly with plastic wrap. Store on the countertop for 3-4 days or freeze for up to 1 month.
• Divide into 4 portions to make calzones and 2 portions to make stromboli.
• Do not use water that is too hot or it will kill the yeast and the dough will not rise.
• You can also make the dough in a standing mixer. Run the mixer on low while slowly drizzling in the olive oil and then beat on medium speed for several minutes after adding the water/yeast to the dough, until the dough forms a ball around the beater.
• Bringing the dough to room temperature before using it really helps it become more pliable. When it is cold, it tends to spring back/shrink as you’re trying to spread it out.
• You can use a rolling pin to roll out the dough, but I tend to just use my fingers to pat it out into the shape and size I want.
• This will make a fairly thin crust pizza (as recipe is written) which gets nice and crispy when baked. Experiment with different thicknesses and cooking devices to get the dough as crispy as you’d like. You can also spread the dough out in a simple sheet pan or on a cast iron pizza plate or on a pizza stone.

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.