I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Thursday, February 02, 2006

Little Ceasars Style Pizza - Updated with New Protocol

Snowman's Thin #2 Little Ceasar's
Flour = 238 grams (8.34 oz)
Water = 136 grams (4.77 oz)
Oil = 4 grams (0.14 oz)
Salt = 2 grams (0.07 oz)
Sugar = 4 grams (0.14 oz)
Yeast = 1 gram (0.035 oz)

Preparing the Dough
1) Stir water and salt with spoon/whisk until dissolved in stand mixer bowl.
2) Add approximately half the flour first, then the yeast. Fit stand mixer with hook attachment.
3) Mix 60 seconds on stir to incorporate yeast.
4) Cover bowl with plastic wrap and let sit 20 minutes.
5) Mix on stir speed for 5 minutes, adding in remaining flour gradually over the 5 minute mix.
6) Mix on 2/3 for 5 minutes.
7) Check dough temperature with digital thermometer; it should be 80 degrees at the hook.
8) Cover bowl with plastic wrap and let sit 15 more minutes.
9) Remove dough from bowl and hand knead for 2 minutes on lightly floured prep area.
10) Place dough into a bowl tightly covered with plastic wrap. Put in fridge for 72 hours.
11) After 72 hours, remove dough from fridge and carefully transfer to a well floured couche, cover with plastic wrap and allow to warm for ~2 hours.

Prepare the oven after the dough has been on the counter for 1 hour.

Preparing the Oven
1) Place a baking stone on the lowest rack in the oven.
2) Place another baking stone (or some unglazed quarry tiles) on a rack 3 notches above the first. Notches vary from oven to oven so shoot for 7.5 inches.
3) Turn the oven to the highest possible heat and preheat for 1 hour.
4) While the oven is preheating you will hear the gas turn off. When this happens open the door until the gas kicks back on.

Little Caesar's Pizza Sauce

1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)

Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, cover and simmer 35−40
minutes, stirring occasionally. You will need to add a little more water occasionally if it thickens too much. At the end of cooking taste the sauce. Adjust the spices according to your tastes.

Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.

Use 2/3 low moisture part skim shredded mozzarella and 1/3 shredded muenster.

Dough Shaping Steps
1) Place dough ball in flour bowl. Dust both sides well. Dust prep area with flour.
2) Flatten ball into a thick pancake-like shape with palm of hand, ~ 2" thick. Keep well dusted. Rest 5 minutes.
3) Press fingertips into center and working toward the rim until skin is ~7 inches round. Keep well dusted and rest 5 minutes.
4) Place hands palm down inside rim and stretch outward while turning. Stretch to ~9 inches round. Rest 5 minutes.
5) Place skin over knuckles (1st time dough is lifted off bench) and stretch to 12 inches.
6) Pat excess flour off skin. Place onto a round pizza pan that has been dusted with corn meal.
7) Top with your favorite toppings and put the pan onto the lowest pizza stone. Bake until done.