Private Party April 27, 2024

Homemade Pizza

Green Beans

Chocolate Cupcakes

Fresh Pizza Dough

yield: 1 pound (2-12 inch pizzas)

¼ cup warm water (110-115 degrees)

2 ¼ teaspoons instant dry yeast (1 package

3 ¼ cups all-purpose flour (16.25 oz)

1 ½ teaspoons sea salt

1 cup room temperature water

½ tablespoon plus ½ tablespoon granulated sugar, divided

3 tablespoons olive oil

Bench flour for rolling dough

Vegetable oil for greasing bowl

  In a small bowl, combine yeast, warm water and ½ tablespoon sugar. Stir out lumps and let sit for 5 minutes, until a foamy skin forms on top.

  In a stand mixer fitted with the dough hook attachment, combine flour, ½ tablespoon sugar and salt, turning machine for 5 seconds to mix. Add water, yeast mixture and oil and mix on slow speed until dough forms and loses its mealy texture, becoming smooth and soft. Do not overmix.

  Transfer dough to a lightly oiled mixing bowl and cover. Place in a warm place and let dough proof for 45 minutes or until nearly doubled in size. Remove from bowl and place on generously floured surface. Roll to desired size and thickness taking into account that dough will rise as it bakes to roughly double its thickness.

  Transfer dough to pizza peel dusted with coarse semolina flour and working quickly, add desired toppings. Slide onto pizza stone or steel and bake at 425 degrees until crust is golden brown, 375 degrees for white pizzas.

Fresh Pizza Sauce

yield: 12 servings (1 12 inch pizza)

1-15oz can crushed tomato or tomato sauce

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

¼ teaspoon dried thyme

½ teaspoon granulated garlic

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon ground black pepper

Pinch crushed red pepper

1 teaspoon granulated sugar

  Combine all ingredients in a small mixing bowl and whisk to combine or if using a food processor, pulse 2 or 3 times to fully mix. Taste and add a pinch more salt or sugar if needed.

Bacony green beans

yield: 2 servings

½ pound fresh green beans, trimmed and blanched

2 slices diced bacon

1 garlic clove, minced

½ shallot minced

½ cup parmesan

Olive oil drizzle

Salt and pepper to tatse

In a large skillet cook over medium high heat cook bacon to desired crispiness. Add green beans. Cook for 3 minutes, add shallots, and garlic. Cook for 2 minutes. Turn heat add, drizzle over olive oil and sprinkle over cheese. Season with salt and pepper, serve.

Chocolate Cupcakes

  A favorite for all ages, cupcakes are fun and easy to make. Decorating cupcakes is a great way to practice different techniques that can be applied to cakes and other pasty.

Yeild: 12 cupcakes

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1/8 fine teaspoon sea salt

¾ cup unsweetened cocoa powder

¼ cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

1 teaspoon real vanilla extract

1 cup whole milk

Preheat oven to 350 degrees

Line muffin tin with paper cups

  In the bowl of a stand mixer combine butter and sugar and using paddle attachment, beat until creamy. Add eggs one at a time, beating well with each addition.  Add vanilla and stir until just incorporated.

  In a medium mixing bowl, combine flour, baking powder, baking soda, cocoa powder and salt.

  Alternating between milk and flour mixture, add half of each and beat at low speed until incorporated. Turn off mixer and remove bowl.

  Using a portion scoop, fill each paper cup ¾ full with batter, wiping any excess batter that drips on pan. Bake cupcakes for 15-17 minutes until pick inserted into center comes out clean. Remove from muffin tin and transfer to a cooling rack until fully cooled.

Chocolate Buttercream frosting

yield: 2 ½ cups buttercream

1½ cups butter 3 sticks, cut in 1 inch cubes and softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

  In a small saucepan, heat milk and vanilla to about 170 degrees Add sugar slowly while stirring and mix on low heat until sugar is dissolved.

  Transfer milk mixture to the bowl of a stand mixer and using the whisk attachment, mix on low speed for 3 minutes to cool. Add cocoa powder and whisk until incorporated. Increase speed to medium-high and add butter, a couple cubes at a time. Continue to add until all butter is used. Increase speed to high and whip until buttercream is fluffy and creamy. If frosting appears too thick, add 1 tablespoon milk to thin. Set aside until ready to use.

  Using a pastry bag with star or French tip, or using an offset pallet knife, frost cupcakes and decorate with sprinkles, candy, or any desired confections.