Kitchen Newsletter Target Date: 09-7-17 Title: IT’S TIME TO PLAN A PIZZA PARTY Constant Contact Name: September 7, 2017 - IT’S TIME TO PLAN A PIZZA PARTY In This Issue: Make Happy Dough How-To Make a Simple Red Sauce A few of our Favorite Toppings RECIPE: Classic Margherita Pizza RECIPE: Spicy Sausage and Mushroom with Red Peppers RECIPE: Bacon and Caramelized Onions RECIPE: Potato, Rosemary and Parmesan with Lemon Garlic Sauce RECIPE: Kale Pizza with Lemon Garlic Sauce Tips for Throwing a Rocking Pizza Party INTRO IT’S TIME TO PLAN A PIZZA PARTY INTRO TEXT Is there anyone who doesn't like pizza? Even just-okay-pizza is still arguably satisfying. Sicilian, Neapolitan, New York, Chicago -- there's a pizza style for every preference. And, what's even better than one pizza? Five! That's exactly what we have for you. IN THIS ISSUE, we share our go-to pizza dough, a few easy sauce recipes, and araft of toppings for customizing your own pizza. PLUS, you'll find helpful tips onhow to throw a stress-free pizza party for your favorite people! MAIN BODY: MYTHS VS. FACTS MAKE HAPPY PIZZA DOUGH Somewhere along the way, someone placed the fear of making bread dough into people’s minds – perhaps the frozen dough marketers. We’re about to debunk the myths about doughmaking, and launch your skills in a delicious direction. We predict that you’ll be a pro in no time at all!INGREDIENTS:1-1/2 cups warm water - 110ºF1 packet of fast acting yeast3.5 - 4 cups all-purpose flour1 teaspoon sugar1 teaspoon kosher salt2 tablespoons olive oil Myth: It’s hard to mix Fact: It’s easy to stir Simply stir pizza dough together with a larger spoon. Alternatively, use a stand mixer to mix and knead. For smaller quantities, a food processorwith a dough blade works wonders! Myth: It takes too long F: Mixes in 5 min! With a minimal number of ingredients, it’s quick to assemble and mix. Remember a basic baking rule, mix all dry ingredients together, then all the liquids. Add the two together and stir. The hands-on time involved in pizza dough making is minimal. M: It’s too messy F: It’s a party Floury messes are no problem when you’re set up for success. Use a clean countertop, or a pastry mat. Use a bench scraper for removing the doughy parts, then wipe with a wet cloth. Consider measuring flour by weight instead of with a measuring cup – this saves on bowls and is super-accurate and quick. M: It’s hard to roll out dough F: Use flour or olive oil and let it rest. Rolling dough into a pizza crust is intimidating, but only the first time! Keep your hands lightly dusted with flour and stretch the dough. Alternatively, lightly oiled hands will keep the dough from sticking. If the dough rebounds and doesn’t stretch nicely, let it rest a couple of minutes; the dough will relax and be more amenable to stretching once again. M: YEAST IS TOO TRICKY! F: NOT TRICKY AT ALL! Just remember“warm,” not hot, not cold. Yeast is a magical ingredient whose fermentation creates delicious flavor. To be successful with yeasted bread doughs, just remember that yeast likes warm temperatures, not hot, not cold. The warm water added to dry yeast should be comfortable to the inside of the wrist. Instant yeasts do not require dissolving in water, but can be added as one of the dry ingredients. How-To Make a Simple Red Sauce Homemade red sauce is easy, quick, and oh-so-satisfying. When it comes to making your own red sauce, a high powered blender or food processor is going to be your best friend. Don’t worry about heating the ingredients for pizza sauce - blending them cold is actually preferred. The chilled quality avoids placing “hot” on the raw bread dough. The sauce cooks when it’s baked! Adding a pinch of sugar to the sauce counters any acidity in the tomatoes, and a dash of balsamic vinegar adds a fresh zing to the canned tomatoes. INGREDIENTS:1 can whole San Marzano tomatoes  (plus any sauce in the can)4 cloves garlic1/2 teaspoon kosher salt1/2 teaspoon sugar1/2 teaspoon balsamic vinegar DIRECTIONS: In a blender or food processor, combine all of the ingredients together and blend until smooth. Ladle out the sauce in a thin layer directly onto the pizza dough. A FEW OF OUR FAVORITE TOPPINGS These ingredients create some of our favorite pizza combos, but the best thing about a pizza party is the freedom to choose the toppings! Try prepping an array of toppings, and as the party happens, mix it up. Let family, friends, and kids pick their own favorite combos, and have some fun with it all Remember, when making thin pizzas choose only 3-4 toppings (in addition to the sauce and cheese), so that the pizza doesn't become overloaded. Cheese:Fresh MozzarellaShredded MozzarellaShredded ParmesanFRESH Herbs:BasilRosemary Meat:Crispy BaconHot Italian Sausage Veggies/Fruit:Caramelized OnionRed Pepper Crimini MushroomsYukon Gold PotatoesRoasted GarlicLemonKaleCrushed Red Pepper CLASSIC MARGHERITA PIZZA We like to start our pizza parties with a simple classic. Choose quality ingredients, then layer fresh mozzarella cheese, basil, and our simple red sauce. This simple combination is all that this pizza needs to deliver flavor and satisfaction. Drizzle a little olive oil over the pizza before baking, and sprinkle a tiny bit of kosher salt on TOP before SLICING AND eating.SPICY SAUSAGE & MUSHROOM WITH RED PEPPERS Spicy italian sausage brings a touch of savory heat to this pie. Earthy, sauteéd mushrooms, and diced red sweet peppers balance nicely. Put this pie on repeat! sauté THE mushrooms with a LITTLE garlic before adding them to pizza; SLICED fresh mushrooms MAY not have time to cook WHILE THE PIZZA BAKES. ALTERNATIVELY, Slice Paper-Thin. Cuisinart Food Processor We couldn’t cook without our food processor! It’s the key to making great sauces, and may also be used for doughmaking, too! Emile Henry Pizza Stone A beautiful, high-temperature tolerant stone that is both functional on the grilll or in the oven. Makes a beautiful table presentation, too Pizza Peel Stretch and form pizza dough directly on the peel, then use the peel to transfer the dough into a hot oven. Pizza Stone A good stone gathers heat and disburses it evenly on the grill or in the oven. It’s a great surface for baking pizza! OXO PIZZA WHEEL Slice your pizza pies in seconds! Features an ergonomic handle and a sharp blade. Dishwasher safe.OXO Bench Scraper Here’s a doughmaker’s secret: a good bench scraper! It cuts dough into portions, and cleans the countertop quickly. BACON & CARAMELIZED ONIONS BACON ON PIzza is such a treat! Smoky, crispy, salty bacon pairs perfectly with sweetened, caramelized onions.This pie a popular favorite. HOW TO: CARAMELIZE ONIONS 1. Slice the onions in long strips (pole to pole). 2. heat a frying pan over medium heat. Coat the pan with a tablespoon of olive oil and add the sliced onions.3. Sauté gently for about 30-35 minutes, stirring every 5-10 minutes, until the onions are translucent, then begin to brown and caramelize. Sprinkle with 1/8 teaspoon of kosher salt, and deglaze the pan with a teaspoon or two of water. Set aside to cool. Potato, Rosemary & Parmesan WITH LEMON GARLIC SAUCE THINLY SLICED YUKON GOLD POTATOES BECOME BUTTERY WHEN BAKED AS A PIZZA TOPPING. The bright lemon garlic sauce assembles quickly with pre-roasted garlic, fresh lemon juice, and olive oil. LEMON GARLIC SAUCE This rich and bright sauce offers a lOT OF flavor. PIZZAS WITH THIS SAUCE Require onLY A few toppings to achieve complex TASTES. Ingredients:1 whole garlic bulb roasted1 tbsp fresh lemon juice2 tbsp olive oil Directions: Roast the garlic bulb by cutting off the top exposing each clove. Place the garlic in a garlic roaster or foil with the exposed cloves facing up. Drizzle one tablespoon of olive oil over the top and cover. Bake at 400°F for 30-35 minutes or until the individual cloves begin to brown lightly and soften. Remove the tender cloves, and mash them in a bowl until they form a paste. Spread the garlic paste directly onto the raw pizza dough. Drizzle with lemon juice and olive oil, add toppings.KALE PIZZA WITH LEMON GARLIC SAUCE OH KALE YES! Kale turns crispy and chiplike when baked on a pizza. It’s a good way to bring some tasty greens to the table. This pizza uses the same simple lemon garlic sauce as the potato pizza above. USE SPATULAS AND TONGS, IN ADDITION TO A PIZZA PEEL, TO HELP TRANSFER PIZZAS ON AND OFF HOT STONES. TIPS FOR THROWING A ROCKING PIZZA PARTY! plan to make ABOUT one 12” pizza per person - most people like to try a slice of each pizza as it comes out OF THE OVEN. BE PATIENT! The dough will tell you where it wants to go. That means is may not always be a perfect circle. That’s okay! It will still taste delicious. BE PATIENT! The dough will tell you where it wants to go. That means is may not always be a perfect circle. That’s okay! It will still taste delicious. transfer the pizza to a floured pizza peel for a smooth transition to the pizza stone. Use a large spatula & TONGS to help guide the pizza DURING TRANSFERS. do you Have leftover toppings? make more pizza (always a good option!) or Make an omelet or frittata for breakfast the day after! The #1 tip is to have fun! It’s a party, after all.