Recipe: Pizza Dough!

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Cravings are a wonderful thing! Especially when one can indulge all the senses in the cravings! Pizza dough is a perfect indulgence of the 5 senses…

Here is a recipe I like for making a breakfast pizza on a lazy Sunday morning!

Pizza Dough Ingredients
3 cups flour (bread flour is better; regular is fine; whole wheat flour can also be used but it will make a denser dough!)
1 1/2 teaspoon dry active yeast
2 teaspoons kosher salt (or sea salt)
1 cup lukewarm water
2 tablespoons olive oil

Extra flour as kneaded…err I mean needed.

Method
Using a large bowl, place the flour, yeast and salt in the bowl and stir together. Add the water and oil and mix the ingredients into a ball. Add more water if dough won’t come together or seems hard. Dump the mixture on a floured surface (scrap out all the bits sticking to the bowl!) and knead the dough for about 2 minutes into a smooth ball. Divide into two balls. Lightly oil two medium bowls and add a dough ball to each. Roll the dough in the bowl so the dough is evenly covered in oil (if you don’t use the oil the dough will develop a “skin” – and we don’t want that!)
Cover top of bowl with plastic wrap or a thick (clean) tea towel.
Let bowls stand at room temperature until doubled in size.
(You can also make the dough the night before and immediately place in fridge overnight. Take out next morning 2 hours before you require the dough so it will warm and rise. It often takes me about 2 hours to warm and rise in the mornings as well – so that works for me!)
Place oven rack on lowest level. Preheat oven to 500 degrees Fahrenheit. If you have a pizza stone place that in your oven before preheating.
Once oven is hot take one dough ball and gently press out the air using the palm of your hand. Fold the dough back into a ball and cover (with plastic or the thick cloth) for 20 minutes to rise again.
Now on a well floured surface stretch or press out the dough into 12 inch disc. A rolling pin can be used – but it will compress the dough and make it chewy. Best method is to stretch out a disc of dough that can fit over your well floured fists and then gently stretch and twirl the dough. Of course that gets easier with practice so make this every Sunday you can!

There is is your pizza ready to top! If you don’t have a pizza stone in the oven then place the pizza dough on a pizza pan or cookie sheet. Add your favourite toppings – remember start with the pizza sauce (if you are using sauce) and next your cheese and finally your other toppings! I like to add the “meat” toppings as the final item but that is just my preference.

Slip the pizza into the oven (directly onto the pizza stone – or with the baking sheet) and bake for 5 minutes. Rotate pizza and bake for 7 more minutes.

For a breakfast pizza while the dough is rising for the second time, I fry up some bacon and chop into course bits.
Once the dough is ready add some shredded mozzarella, grated Parmesan, some green onions, and whatever else you might want (sliced mushrooms anyone?) Sprinkle on the bacon. Then crack 2-3 eggs on top of the pizza (leave the yolks whole – or break them). Follow cooking instructions from above.
Ahhh viola – pizza for breakfast!

Oh that was just one pizza – remember you do have a second ball to play with! Hey there watch what you are thinking – that is a second ball of pizza dough! Have a second breakfast or make a pizza for lunch. Or is this just a brunch without end? Who cares it is Sunday – and Sunday means you get to laze about and relax!

Happy eating!

Food : Prime Rib BBQ!

English: USCA Choice standing rib roast (2 bone).

Preparations

First you will need a Prime Rib roast. How big should it be? Depends on how many people and how much meat they like to eat! And how much you want to spend!

HOW BIG?
The rule of thumb is: 1 Rib feeds 2 People. So a 2 Rib roast would feed 4 People. For a backyard BBQ feast that has a lot of other food you can probably estimate 1 Rib for 2.5 People. This is assuming 1 Rib is equal to about 1 Kilogram or about 2.2 Pounds.
Adjust things accordingly for weight!

When you buy your Prime Rib roast look for one with good layer of fat. Fat is flavour. Fat keeps the meat moist while cooking. You can always cut off the fat when serving! You want at least a 1/4 inch (less than 1 cm) of fat on the side away from the bones.

Get a GOOD Meat Thermometer!
The most important item you need in cooking a Prime Rib roast is a good meat thermometer! Prime Rib should not be overcooked. Yes you can estimate times but really the best way to cook this premium cut of meat is with a good, reliable and accurate thermometer. I use a digital thermometer that stays in the roast throughout the cooking process. The one I use has a long lead from the meat probe to an exterior display that sits outside the oven. Very nice for monitoring the cooking progress without opening the door!

COOKING THE ROAST

1) Let the meat come to room temperature before roasting. This may take an hour. A cold Prime Rib will not cook properly, with the outer portion overcooking. Never try and cook a frozen Prime Rib roast!!! Use paper-towels to pat dry the surface of the meat.

2) DO NOT SALT. Salt pulls the moisture from the meat. Season with garlic, or some other rub if you desire. I just rub on some fresh ground pepper.

3) OPTIONAL: Garlic! grab a garlic clove or two and slice into small slivers. Now take a very sharp thin knife and slice small holes all around the roast, inserting a garlic sliver into each hole.

4) OPTIONAL: While the roast is sitting out (see step 1) you can do this! BBQ Rib is even better with a good roast rub. Here is a rub recipe (and you can make your own!).

1 tablespoon coarse ground black pepper
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon red pepper flake

Mix together the pepper, onion, garlic, parsley and pepper flakes.
Remove the butcher’s twine and lightly coat the roast and ribs with oil.
Season on all sides (including the space between the ribs and roast) with the dry rub. Re-tie the beef roast and ribs back together. Now let sit at room temperature for an hour.

5) Set up your BBQ (grill) for indirect heat and preheat to low (250-300°F).

6) Place the roast, bone-side down, on a roasting rack and pan combination. Add enough beef stock or water to fill the pan about 1 inch deep. Optional: Add some dried mushrooms to flavor the liquid base! If you are using a digital thermometer insert it into the roast!

7) Place the roast and pan on the grill on the indirect side where you don’t have any burners on. Close the grill lid and cook until the rib roast hits 10 °F less than your desired level of doneness.
NOTE: This should take about 3 hours for medium rare. It’s a good idea to turn the roast around every 45 minutes or so. (For rare – pull at internal temperature of 115°F. For medium rare – 125°F. For medium – 135°F).

8) Remove the roast and pan set up and let rest at room temperature until the internal temperature stops rising – about 20 minutes. Meanwhile, turn up the grill heat to high (you want it very hot – about 500 °F).

9) Taste the au jus (seasoned broth in the pan) and season to taste with salt and pepper to taste. Keep the au jus warm.

10) Now fully remove the rib bones. Then place the rib bones cut side down over the heat. Also sear the roast 2-3 minutes on the cut side and 1-2 minutes on the other sides.

11) Once the outside of each portion is nicely seared remove from the grill. You may let it rest for a few minutes but it isn’t needed – as it already settled during the previous rest.

12) Slice as desired. Top with some of the au jus and serve.

Sit back and enjoy summer!