VACE PIZZA RECIPES

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AUTHENTIC NEAPOLITAN PIZZA RECIPE | MAKE THE PERFECT ...



Authentic Neapolitan Pizza Recipe | Make The Perfect ... image

The most authentic, perfect Neapolitan pizza recipe!

Provided by Tom Rothwell

Total Time 24 hours

Prep Time 20 minutes

Cook Time 2 minutes

Yield 4

Number Of Ingredients 12

Flour - 640g
Water - 360g
Salt - 14g
Yeast - 0.3g
300g tin of plum tomatoes
Tomato puree (optional) - a tablespoon
Salt - sprinkling of table salt or sea salt
Pepper - freshly ground black pepper
Mozzarella - 2 x 125g bags of fresh Mozzarella balls
Parmesan - about 30g
Olive Oil - a few glugs
Basil - hand full of fresh leaves

Steps:

  • Mix all the ingredients into a shaggy mass in a large bowl
  • Cover the bowl with cling film
  • Leave the dough to rest for around 1 hour
  • Turn the dough out onto the counter and knead for around 5 minutes
  • Place the dough back into the bowl and cover
  • Leave the dough to prove for around 20 hours
  • About 4 hours before you intend to cook the pizza, divide the dough into 4 equal parts
  • Place each dough ball into a small bowl and cover
  • Leave the dough balls to prove again for about 4 hours
  • Blend a tin of quality plum tomatoes into a smooth sauce
  • Cook the sauce until it reaches the desired thickness
  • Add a tablespoon or 2 of tomato puree
  • Season with salt and pepper to taste
  • Ensure that you baking stone/tray is inside your oven
  • Get your oven up to temperature
  • Dust a dough ball with plenty of flour and remove from the container
  • In the bowl, press down from the centre of the dough towards the edges
  • Keep turning the dough as you work the air towards the edges
  • Turn the dough over and repeat this process in the bowl
  • Remove from the bowl and place on the counter
  • Stretch the dough outwards
  • Repeat this until you have a base which is about 9 to 10 inches in diameter
  • Top the base with around 2 soup spoons of tomato sauce
  • Spread about a handful of Mozzarella evenly across the pizza
  • Slide the pizza onto a peel
  • Load straight onto baking stone/tray
  • Cook pizza
  • Remove pizza from the oven and place on a chopping board
  • Grate parmesan on top and add some torn basil. Finish with a drizzle of olive oil and a sprinkling of black pepper
  • Let the pizza cool a little and tuck in!

Nutrition Facts : Calories 600 calories, FatContent 20 grams fat

HOMEMADE BAGELS RECIPE | FOOD NETWORK



Homemade Bagels Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 26 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 12 bagels

Number Of Ingredients 11

2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)

Steps:

  • Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
  • Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
  • Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
  • Grease a baking sheet with the remaining teaspoon of oil.
  • Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sprinkle the cornmeal on another baking sheet.
  • In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
  • Remove from the oven and let cool on a wire rack.

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