Daisy Mom's Pizza Crust and Sauce

Pete and Amy were here for Amalia's birthday and Felipe's mom made yummy personal pizza's for everyone. Pete requested the recipe as he got a baking stone and wooden paddle for his birthday! Daisy says that there are three key items in making it extra yummy, SAF yeast, high gluten flour and the baking stone. IT IS SUPER DELICIOUS!!!!

PIZZA DOUGH

1 1/2 TBSP SAF yeast (a great fast acting yeast)
3/4 TBSP sugar
1 1/2 TSP salt
6 cups high gluten flour
2 1/4 cups warm water

Preheat oven to 500 degrees and place empty baking stone in oven for at least 45 minutes prior to baking pizza

Add all ingredients but flour to mixer ( Kitchen aid or Bosch type) use the dough hook. Mix for a few seconds. Then add the first 5 cups of flour, add the last cup of flour 1/4 cup at a time until dough is slightly sticky. Let the machine knead the dough for 5 minutes. Coat a large mixing bowl with olive oil and place the dough in it to rise and cover with a towel for 30 minutes. After it is done rising, take a small ball and shape into a small pizza. Then place the pizza onto the paddle which should be cover with corn meal. Next brush some olive olive on the top of the pizza and sprinkle with kosher salt. Then add the sauce and toppings. Then transfer into the oven on top of the baking stone. Bake for exactly 5 minutes at 500 degress. Leave stone in oven, remove pizza. She usually bakes to small pizzas at a time.

PIZZA SAUCE

Sautee the following in a pan for a few minutes:

1 1/2 TBSP olive oil
1 onion chopped
1/2 red pepper chopped
1/2 green pepper chopped
4 cloves of garlic chopped

After it has sauteed for a few minutes, add the following:

1 large can chopped tomatoes
1 tsp. dried parsley
1 tsp. drieid basil
1 tsp. dried oregano
1 small can tomatoe paste
1/2 cup water
1 tsp sugar

Stir. Cover and let simmer for 30 minutes - stirring occasionally. If you like chucky sauces just put on pizza as is. For the grandkids she blends the sauce before using it on the pizza.

Sorry I'm a little unsure of the can sizes. The crushed tomato size is the same size can as a large pumpkin can and the paste is the tiny one, 4 or 6 oz I think.

Orzo Salad

I'm going to preface this by saying three things: 1) I watch way too much Food Network, 2) Everyday Italian is a great show, and 3) I can't wait to make this next week when I'll have people around who will actually eat it!



Orzo Salad
Recipe courtesy Giada De Laurentiis
From the "Beach Party" episode

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups