Category:

Recipe Box

Deliciously Easy: Crafting the Best Pizza at Home Without a Pizza Oven

by Margauex May 19, 2024

written by Margauex

We eat a lot of pizza in our house. Every Friday we have pizza,a salad bar and sometimes smoked chicken wings on the traeger. After lots and lots of trial and error, I have finally perfected the at home pizza and you don’t need a specialty oven. All you need is a standard kitchen oven and a cast iron skillet. (and all your pizza ingredients)

Making the best pizza at home without a pizza oven is not only possible but can be incredibly rewarding. With the right techniques and tools, you can create a delicious, crispy, and flavorful pizza that rivals your favorite pizzeria. Here’s how to do it, step-by-step.

Cooking with Cast Iron: Your Secret Weapon

One of the best ways to replicate the high heat of a pizza oven is by using a cast iron skillet or pan. I usually use a 12 inch pan for my pizzas because we all like different toppings. I have also used my 15 inch pan for when we had guests and the cooking time is the same.Cast iron retains and distributes heat evenly, ensuring a perfectly crispy crust. Here’s how to use it:

Preheat Your Skillet: Place your cast iron skillet in the oven while it preheats. This will ensure the skillet is hot enough to start cooking the dough immediately.
Assemble the Pizza: Carefully remove the hot skillet from the oven and place it on a heat proof surface. Lightly oil the skillet to prevent sticking, then stretch your dough and place it in the skillet.
Return to the Oven: Once your pizza is assembled (more on that below), return the skillet to the oven for baking.

Tip: Have all your ingredients prepped before you pull your cast iron out of the oven. You want to assemble your pizza in the skillet as fast as possible and get it back into the oven. Your pizza starts cooking the second the dough hits the hot pan.

Properly Layering Your Pizza

The order in which you layer your pizza ingredients is crucial for the best results. Follow this sequence for a perfectly balanced pizza:

Sauce: Start with a thin, even layer of sauce. Too much sauce can make your pizza soggy, so use just enough to cover the dough. My sauce recipe here.
Cheese: Next, add a generous layer of cheese. Mozzarella is the classic choice, but feel free to mix in other cheeses like Parmesan, cheddar, or provolone for added flavor. Tip: try adding dollops of cream cheese to the top. If you love cream cheese you’ll love it.
Meat: If you’re using meats like pepperoni, sausage, or ham, add them after the cheese. This allows the meats to cook thoroughly and the fats to render, adding flavor to the cheese and crust.
Veggies: Finally, add your vegetables. Veggies should go on top so they cook properly and don’t weigh down the pizza. My personal favorite is cowboy candy.

Oven Temperature and Cooking Time

The key to a great pizza is a hot oven. Here’s how to get it right:

Preheat the Oven: Set your oven to the highest temperature possible, usually around 500°F (260°C). Preheating is crucial to ensure your pizza cooks evenly and quickly.
Cooking Time: Bake your pizza in the preheated oven for 16-18 minutes. Keep an eye on it – you want the cheese to be bubbly and the crust to be golden brown.

Broiling for the Perfect Finish

To achieve that perfect, slightly charred top that mimics a wood-fired pizza oven, use your oven’s broiler for the last few minutes of cooking:

Once your pizza is done: Turn on the broiler (High) and cook for an additional 2-3 minutes. Watch closely to avoid burning, as broilers can vary in intensity.

Cooling Time

As tempting as it is to dive right into your freshly baked pizza, giving it a brief cooling period is essential:

Rest for 3 Minutes: Remove pizza from cast iron skillet.I place mine on clean counter. Be careful as the skillet will be very hot. Allow your pizza to cool for about 3 minutes once out of the oven. This helps the cheese set slightly, making it easier to cut and preventing burns from hot toppings.
Slice and Serve: After the cooling period, transfer your pizza to a cutting board, slice it up, and enjoy!

Final Tips

Use High-Quality Ingredients: The better the ingredients, the better the pizza. Fresh dough, quality cheese, and ripe vegetables make a significant difference. Check out my Yeast Pizza Dough and my Easy Sourdough Pizza Crust.
Experiment with Flavors: Don’t be afraid to try different sauces, cheeses, and toppings to create your perfect pizza. Pizza Sauce Here.
Practice Makes Perfect: The more you make pizza at home, the better you’ll get at it. Have fun with the process and enjoy the delicious results!

Making pizza at home without a pizza oven can be a delightful and tasty adventure. With these tips, you’ll be well on your way to creating pizza that’s crispy, flavorful, and utterly delicious. Happy cooking!

May 19, 2024 0 comments

Sourdough

Recipe| Artisan Sourdough Bread Recipes

by Margauex December 11, 2023

written by Margauex

After more failed attempts at making sourdough, than I have fingers, toes, and a husband willing to taste my experiments, I’ve finally emerged from the floury trenches with a victorious loaf. Forget about my kitchen resembling a crime scene; this time, I nailed it. No more dabbling in the confusing world of whole wheat flour—I’ve stuck to one kind like it’s my sourdough soulmate. My starter is more active than a toddler on a sugar rush, the autolyze phase is timed to perfection (who knew patience was the secret ingredient?), and I’ve sworn off the 500-degree inferno; 450 degrees is my sweet spot. Move over, kitchen disasters; there’s a new sourdough sheriff in town!

Disclaimer: Warning! Embarking on the Sourdough Saga May Result in Uncontrollable Breadmania

Before diving headfirst into the wonderfully weird world of sourdough baking, let me issue a cautionary disclaimer. If you start down this sourdough journey, be prepared for your life to take an unexpected twist. You might find yourself, like me, enthusiastically discussing hydration levels and yeast activity non stop, to whoever will listen. Forget casual hobbies; sourdough baking could become your sole personality trait. Your Instagram feed will transform into a virtual sourdough gallery, featuring more crusty masterpieces than you ever thought possible.

Now, back to the madness. Compliments about your bread will become the highlight of your existence. It’s not just bread; it’s a testament to your unparalleled skills in the kitchen. Friends and family beware: casual conversations will inevitably segue into lengthy monologues about the wonders of wild yeast and the perfect crumb structure.

Every positive comment about your sourdough will be cherished more than winning the lottery. “Your starter is so lively!” will sound like a Shakespearean sonnet in your ears. And when someone exclaims, “This is the best bread I’ve ever tasted,” it will be etched in your memory as the highest praise conceivable.

Consider this disclaimer your last chance to turn back. Once you knead that first batch of dough, there’s no turning back. Sourdough isn’t just a bread; it’s a lifestyle. Prepare to be flour-dusted, sleep-deprived, and utterly delighted. Don’t say I didn’t warn you. Now, grab your apron and join the sourdough circus – the show is about to begin

A very brief history of sourdough

Sourdough, a timeless tradition that traces its roots back thousands of years, has become a symbol of artisanal craftsmanship in the world of baking. This magical fusion of flour, water, and wild yeast offers a distinct flavor profile, a chewy texture, and a tantalizing aroma that lures us into the realm of homemade bread making. The sourdough process itself is a journey, a testament to the patience and passion embedded in the art of baking.

Make sure your starter is super active

Having an active sourdough starter is like having a feisty little baking sidekick. It’s the sourdough superhero that transforms a lump of flour into a lofty, aromatic masterpiece. Picture it as the DJ of the fermentation party, dropping beats (read: bubbles) and getting that dough groovin’. An inactive starter, on the other hand, is like having a pet rock—it just sits there, contributing nothing to the bread rave. So, folks, keep that starter active, or your bread might end up as lifeless as a disco with no music. Remember, in the world of sourdough, it’s all about the rise and shine!

What is the Hydration level and how does it affect the dough?

The hydration level in sourdough affects the dough’s consistency and texture. Higher hydration produces a more open crumb and chewier texture, while lower hydration produces a denser crumb and softer bread. It also influences fermentation and the development of gluten in the dough.

Higher hydration makes the dough more sticky and challenging to handle, requiring advanced techniques like stretch and fold. Lower hydration yields a firmer dough, making shaping and handling easier for beginners. Adjusting hydration allows bakers to control dough consistency and final bread texture.

This dough is 73% hydration. A 73% hydration dough is generally considered moderately hydrated. It strikes a balance between being manageable and providing a good texture in the final bread. It may require a bit more attention to shaping and handling compared to lower hydration doughs, but with some experience, it should be approachable for most bakers.

How do I determine if the dough is proofed ?

If your sourdough looks flat, lacks a good rise and tastes too tangy, it’s likely over-proofed. The dough might feel sticky and weak. On the flip side, if it’s dense, hasn’t risen enough, and lacks flavor, it’s probably underproofed. Underproofed dough feels tight and doesn’t give much when pressed. To get it just right, watch the rise, and texture, and stick to the recommended proofing times in your recipe.

Press your finger into the dough. If it bounces back its done proofing!

How do I fix the over-proofed dough?

If your sourdough is over-proofed, there’s still hope! Punch down the dough to release excess gas, reshape it, and let it rise again, but for a shorter time. Keep a close eye on it during the second rise, and proceed to bake once it reaches the desired size. This process helps revive the dough’s structure and prevents it from becoming too dense during baking. Adjusting the proofing time and temperature can salvage your sourdough and lead to a more balanced and flavorful result.

How do I fix dough that is too sticky? and lacks structure

To address sticky and structurally weak sourdough, try adding more flour gradually until the dough reaches a workable consistency. Knead the dough thoroughly to strengthen gluten development, which contributes to structure. If it remains overly sticky, consider incorporating additional flour sparingly. Additionally, ensure you’re following the recipe accurately, including proper hydration levels. Balancing flour and hydration is key to achieving the right texture.

Sample Baking Schedule

4:00 PM: Make your levain

7:40 PM: Mix your ingredients together in a bowl.

8:10 PM: Preform Stretch and fold

8:30 PM: Preform Stretch and fold

8:50 PM: Preform Stretch and fold

9:10 PM: Preform Stretch and fold

9:30 PM: Preform Stretch and fold

9:50 PM: Preform Stretch and fold

Cover the bowl and leave on the counter overnight.

The Next Morning:

6:00 AM: Shape dough and place in banneton basket. Cover and place in refrigerator.

Keep the dough in the refrigerator for up to 72 hours.
Before you bake bread preheat a Dutch oven in a 450° oven for 15-20 minutes. There is no need to let dough come up to room temperature during this time. I have found the bread holds its shape better by cooking when its cool right out of the refrigerator versus letting it sit out.

How do I make the levain?

To whip up a perfect 100-gram sourdough levain, start with 20 grams of your trusty sourdough starter, which is the heartbeat of this fermentation magic. In a bowl, combine the starter with 40 grams of lukewarm water, ensuring a cozy environment for the wild yeast to thrive. Once the starter is dissolved in the water, add 40 grams of all-purpose flour, creating a harmonious blend. Mix it well until a smooth, lump-free consistency is achieved. Let this miniature levain superhero rest at room temperature for 4-6 hours, or until it’s doubled in size and exuding that delightful tang. Now, your pint-sized levain is ready to bring its distinctive flavor and leavening prowess to your next baking adventure!

Why Bread Flour?

While many sourdough recipes call for a mixture of flours, my artisanal sourdough bread recipe sticks to the basics with only bread flour. This choice is purely for convenience. This way I only have to have one kind of flour for my bread-making needs. A lot of sourdough bakers will say that adding 50 grams of whole wheat flour really makes the bread. I personally haven’t had any issues going without.

Ingredients

500 grams bread flour
350 grams water
100 grams sourdough starter (levain)
10 grams salt

Tools: The Essentials

Bowl or banneton basket
measuring cups
kitchen scale
Dutch oven

Step 1:

In a large bowl, combine the bread flour, salt, sourdough starter, and water. Stir the ingredients until a sticky dough forms. Allow it to rest for 30 minutes, giving the flour time to fully hydrate.

Step 2:

Perform six stretch and folds at 20-30-minute intervals during the first 3 hours of fermentation. This process enhances the gluten structure, contributing to that coveted chewiness in the final product. Gently stretch the dough, fold it over itself, and repeat.

Step 3:

After the stretch and folds, let the dough ferment on the counter for 6-10 hours. This period allows the wild yeast to work its magic, imparting the unique sourdough flavor we crave.

If your kitchen is on the cooler side it may take the full 10 hours.

If your kitchen is warmer it will take closer to the 6.

My house is set at 72° but I live in a drafty farmhouse built in the mid 1800’s so it generally takes a full 10 hours for my ferments.

Step 4:

Transfer the dough to the refrigerator for an additional fermentation period of up to 72 hours. This extended cold fermentation not only deepens the flavors but also adds complexity to the texture.

I usually bake my bread within the first 48 hours but have had success with bread that was left for 72 hours. The shortest time I have waited was 16 hours and it turned out great.

Baking Your Sourdough Loaf:

When you are ready to bake your loaf, preheat your oven to 450°. Place your dutch oven inside to preheat along with the oven.
Once your oven is preheated, take your basket out of the refrigerator and dump it on a piece of parchment paper.
Score the dough. You can be as creative as you would like. I stick to simple cuts. Make sure you score all the way down the side of the dough. I have found that it makes the split during the bake even.
Take your preheated dutch oven out of the oven. Place your dough in the dutch oven with the parchment paper. Cover the dough and place back in oven.
Cook for 25 minutes covered.
Remove the cover and cook for an additional 25 minutes.
Remove the dough from the dutch oven and place on a cooling rack. The dough should sound like a hollow drum when tapped on the bottom when done.
Let it cool completely before slicing to eat.
Enjoy!

Conclusion

As you preheat your dutch oven and unveil your patiently crafted dough, the anticipation builds. The final bake transforms your kitchen into a sanctuary of heavenly aromas, a testament to the time-honored tradition of sourdough baking. With each slice, savor the culmination of your efforts—crispy crust, airy crumb, and the unmistakable tang of true artisanal sourdough. Embrace the journey, and let the aroma of achievement linger in every bite. Happy baking!

December 11, 2023 0 comments

Dinner

Recipe | Pork with Creamy Mushroom Sauce

by Margauex December 7, 2023

written by Margauex

Embark on a culinary journey with our Marinated Creamy Mushroom Pork Pasta, where succulent diced pork chops meet a rich mushroom sauce. This recipe not only tantalizes your taste buds with a creamy symphony but also introduces a perfectly marinated pork that elevates the dish to new heights. It is one of our family’s favorites.

Ingredients:

For Marinating the Pork:

4 pork chops, diced
Salt, pepper, garlic powder, and onion powder to taste
2 tablespoons Worcestershire sauce
2 tablespoons water

For Cooking the Pork:

2 tablespoons butter
2 tablespoons oil
Seasoned salt to taste

For the Mushroom Sauce:

1 cup mushrooms, sliced
1 large red onion, finely diced
5 garlic cloves, crushed
1 teaspoon thyme
1 teaspoon oregano
1 1⁄2 cups heavy cream
2 cups chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 lb Pasta

Marinate the Pork

In a bowl, combine diced pork chops with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and water.
Allow the pork to marinate for at least 30 minutes, ensuring the flavors infuse the meat.
While the pork is marinating start caramelizing the onions

Cooking The Dish

Add 2 tablespoons of oil to the pan. Sauté the onions until they are caramelized. A nice golden brown color. Then remove from pan and set aside.
In the same skillet add the butter and then the marinated pork. Cook until browned and cooked through.
When the pork is cooked, add sliced mushrooms. Use the liquid from the mushrooms to deglaze the pan and scrape up any brown bits of stuff to the pan. Sauté until mushrooms are tender, and the liquid has evaporated.
Add in garlic and sauté until fragrant. About 1 minute.
Add the caramelized onions back into the pan.
Sprinkle thyme and oregano over the mushrooms and onions for an aromatic touch.
Pour in the heavy cream, chicken broth, and Worcestershire sauce, stirring continuously.
Add in pasta and cover.
Allow the sauce to simmer and thicken for about 14 minutes, ensuring all the flavors meld together and the pasta cooks.

Finishing Touches

Serve over pasta noodles. We prefer to toss the cooked noodles in the pan until completely coated with sauce. Then serve that way.
Season with salt and pepper to taste, adjusting according to your preference
Garnish with fresh chopped parsley for a burst of color and a hint of freshness

Conclusion

Elevate your dining experience with the perfect union of marinated pork, creamy mushroom goodness, and savory onions in our recipe. Whether for a cozy dinner or to impress guests, this Marinated Creamy Mushroom Pork Pasta is a culinary triumph that promises a symphony of flavors on your plate.

[penci_recipe]

December 7, 2023 0 comments

Sourdough

Easy Sourdough Pizza Crust Recipe

by Margauex November 27, 2023

written by Margauex

There’s something magical about the combination of sourdough and pizza that elevates this beloved dish to new heights. The depth of flavor, chewy texture, and perfect crispiness make sourdough pizza crust a game-changer. In this blog post, we’ll dive into a delightful sourdough pizza crust recipe that incorporates the tangy goodness of sourdough starter discard, fine sea salt, olive oil, all-purpose flour, and water. Let it ferment on your counter overnight and then pop it in your refridgerator until you are ready to cook. Get ready to embark on a culinary journey to pizza perfection!

Sample Baking Schedule

7:00 PM Mix ingredients together, cover with plastic wrap or a damp towel, and leave on the counter overnight.

7:00 AM Preform stretch and folds then place dough in the refrigerator.

5:30 PM Pull dough out of the refrigerator.

6:00 PM Cook Pizzas.

Tools Needed

Cast Iron Skillet: A cast iron skillet works best, but you can use a baking sheet if you do not have one. I prefer the baking sheet if we are making larger pizzas. It will change how long you cook them in the oven because you will not be preheating them to jumpstart the cooking process.

Tips and Tricks For Success

Make sure your cast iron skillet is hot. It will help to prevent the dough from sticking.
Do not be afraid to use lots of flour when shaping the dough. It will not hurt it at all and will make it very easy to transfer from the counter to the skillet.
Have your ingredients prepped before you put the dough in the skillet. It will begin cooking immediately in the hot skillet so you want to get your ingredients on and in the oven as soon as possible so everything cooks evenly.
This recipe makes one 16″ pizza crust or two 8″ crusts.
You can precook the crusts and freeze them for later use.
If you over-ferment your dough, don’t toss it, and don’t just cook with it. Check the next section for how to fix over fermented doughs.
Pizza Sauce Recipe Here. Non-Sourdough Pizza Crust Recipe Here.
Don’t spend money on a sourdough starter. Make your own here with my step-by-step guide.

Fix Over-Fermented Dough

So you put your dough out overnight and in the morning it is a super sticky mess that won’t hold its shape no matter how many stretch and folds you do. I do it all the time. Why? Because I live in a farmhouse that was originally built in the 1860s with stuff updated in the 1920s and it just doesn’t spread heat evenly. So combine that with oversleeping, I have over-fermented more dough than I can count. So The question is how do I fix it?

The answer is to add flour. From my understanding, the reason the dough turns into an extra sticky, unworkable mess, is because it has run out of food to eat. So by adding flour, you are giving it food and helping it to rebuild its structure. Start by mixing in 1/4 of flour at a time until the dough comes together and becomes a smooth ball. You will just mix it in by hand, folding the dough into itself. It will be very sticky at first but the more flour you add the easier it will get.

It may take more flour than you think, but it will make your food edible and save you from throwing away ingredients.