Tri - State Pizza Dough.

Perfect crust that's hand tossed and folds well, because that's how you eat a slice.

 Pizza dough. The main building block of most Italian style fast foods: pizza, calzones, or strombolis, to name a few. Everyone has their favorite style, but if you ask anyone from New York, New Jersey, or Pennsylvania and lives somewhere else what they miss most about home - pizza. There's nothing else like it.

Just your average cheese pizza at the Sawmill, Seaside Heights, NJ.

What I found out after I left my home state was that if I ordered pizza, I either ended up with something on a prefab (read cardboard) dough or a flavorless white bread style dough. I couldn't take it anymore. So now I know the way to make what I call Tri - State dough, based mostly on the New York style method. I hope you enjoy it as much as I do.

A few simple ingredients...

You'll need:
for the starter:
packet of yeast (pizza yeast, if available)
1/2 cup flour (bread flour is best)
1 cup warm water
1 1/2 tsp. sugar

dough:
2 cups flour (also, bread flour is best, but all purpose works)
2 tbsp olive oil
1 1/2 tsp salt
1/2 to 1 tsp. garlic powder

also; extra flour for kneading, and approximately a tbsp. or so of olive oil

In a small bowl, mix starter ingredients and whisk with a fork until thoroughly mixed, set aside for approximately 20 minutes or until foam builds up.
Meanwhile, mix dough ingredients in a large bowl. Once starter is ready, add it to bowl and mix with a wooden spoon until the dough forms. If you are blessed enough to own a mixer with a dough hook, run it at medium low for about 5 minutes once all ingredients are in the bowl.

Lightly flour the mixing surface and knead the dough for about 7-10 minutes, regardless of the original mixing method. Coat the inside of the bowl with a little olive oil. Take the kneaded dough, add a light coat of olive oil to it, and place in the bowl. Cover with a towel and let rise till doubled, about two hours.

Fresh ball of dough.

Two hours later... 

Punch the dough down, knead for a few more minutes, then put in a resealable freezer bag and store in your refrigerator. The cold gives a slow rise to the yeast. giving it that characteristic texture and flavor that makes our pizzas so great.

Recommended cold proof: 24- 72 hours.  The longer, the better. Bring it to room temperature and create your own favorite pizza!

Fresh out of our own oven - one of two loaded pizzas... tasted just like home.

(Note: while it is not recommended to use a rolling pin to get your dough to the desired shape, if you must, it's a good idea to use one made of marble. Gives and even roll.)

Oven Roasted Brussel Sprouts.

Final product, cozied up with a pan seared N.Y. Strip and garlic mashed potatoes.

Okay, so I'm always looking for new ways (for me, at least) to do things with vegetables as sides. Recently I saw someone searing them in butter on TV and thought it was one nice approach... but... not everyone is as accommodating to butter as the chefs on TV or myself. So... I opted with olive oil. For extra flavor you can also add a melted 1/2 tsp. of garlic butter. The tarragon adds a nice sweetness to it, and the roasting removes the pungency you have with steamed sprouts.

2 lbs. brussel sprouts
2 tbsp. olive oil
1 tsp.  Kosher salt
1/2 tsp. fresh ground pepper, or to taste (it really does make a difference)
1 1/2 tsp fresh tarragon, finely chopped

Preheat oven to 325°F.
Trim off the bottoms of the sprouts and cut them in half lengthwise, except for the small ones.
Place them in an oven proof container, then add the rest of the ingredients and mix thoroughly.

Mixed and ready to go. Corningware is excellent for one stop mixing and cooking.

 Put sprouts in the oven  and bake for 30 - 40 minutes. Serve with your favorite meats, fish, or vegetarian entrée. 

Enjoy!
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