Pizza Night
October 2020 (Public)
Menu
Pan pizza
Caesar salad
Sangria
Ingredients & Supplies
Supplies
Baking sheet & rack
Mixing bowls
Dutch oven
Nonstick skillet
SANGRIA
2 bottles of red Italian table wine
Brandy
Triple sec
Orange juice
Pomegranate juice
Simple syrup
Orange slices
Apple slices
Blackberries
Pomegranate seeds
Ingredients
PAN PIZZA
Bread flour (or all-purpose flour) — at least 4 cups
Active dry yeast
Olive oil
Pizza toppings of your choice
1 large (28 oz) can of whole peeled tomatoes
Garlic
Spices: onion powder, salt, brown sugar, crushed red pepper, oregano, Italian seasoning
CAESAR SALAD
Romaine lettuce
1 lemon
2 eggs
parmesan cheese
Dijon mustard
Worcestershire sauce
French bread (for homemade croutons)
Cook-along Steps
-
Proof & start the pizza dough
Mix the following ingredients in a bowl with a wooden spoon or an oiled hand:
2.5 cups of all-purpose flour
1 tbsp kosher salt
1 packet dry active yeast
1 cup water
[This amount will make about 2 medium pizzas. If you’re making pizza for more, double or triple the recipe.]
Make sure you mix it in a big-enough bowl for it to rise!
Stir with a wooden spoon until a shaggy dough forms and then cover tightly with cling wrap. Let it sit in a warm plan for 10 to 26 hours.
Mix the sangria
Mix the following together & refrigerate for at least 24 hours before serving with ice:
2 bottles red table wine
1 cup brandy
1/2 cup triple sec
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste
orange slices
apple slices
blackberries
pomegranate seeds
-
Lightly cover the top with flour. Then, punch air out of the dough and fold it over itself. Split the dough into two halves and form each half into a dough ball.
You can make the pizza in a 10” or 12” cast iron pan or a shallow baking sheet.
No matter which you go with, pour 1 tbsp oil in the pan or baking sheet and spread it all over the bottom and inner edges.
Put one ball of dough in the pan or sheet, cover with cling wrap and let it rise until the cook-along. -
Preheat oven to 375 degrees F.
Dice French bread into small 1/2-inch cubes for croutons
Season & toss in a large bowl. Add 1 tbsp olive oil, salt, pepper, 1/2 tsp Italian seasoning, 1 tsp Parmesan cheese
Bake for 15-20 minutes.
-
In a food processor, blend the following:
Canned tomaeoes
1 tbsp brown sugar
1 tsp salt
1 tsp oregano
1 tsp basil
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed red pepper, optional
-
Keep an eye on the time for when you need to take the croutons out!
For the pizza, bump up the oven to 500 degrees F.
Start prepping the toppings.
-
Blend together:
2 small garlic cloves
2 egg yolks
1/3 cup grated Parmesan
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Once thoroughly mixed, slowly pour in 1/2 cup of olive oil as you continue blending.
-
Sauce and top the pizza
Start with 1/4 cup of sauce, add cheese and toppings of your choice
Bake for 10-15 min in the hot oven.
-
Mix together chopped romaine lettuce, croutons, Parmesan cheese, and the homemade dressing. Use whatever ratios make you the happiest!
