Neopolitan Pizza Dough

 This recipe makes three 270 gram pizza balls. Fermination is a total of 24 hours at 70 degrees.

Ingredients:

506 grams caputo pizzeria flour

304 grams water (60% Hydration)

13 grams of fine sea salt

0.19 grams of instant yeast

Directions:

In a medium bowl, add first the water then the flour. The flour will float on top of the water. Add the salt to one side of the bowl and the yeast to the other side. 

Using four fingers of one hand rotate the mixture in the bowl in a tight circle until the flour and water begin to combine. Continue to combine with your hand until a ball of dough is formed.  Let the ball of dough rest in a clean bowl for approximately 20-30 minutes to allow the dough to hydrate.

After the first rest, knead the dough for about 5 minutes until the dough is smooth and elastic. Gather the dough into a ball. Let rest for 24 hours in an area where the temperature is approximately 70 degrees. Make sure to cover the bowl with cling wrap to keep the dough from drying out.

Approximately 6 hours before service, divide the dough into 3 balls. Place in dough box and rest until forming the pizza.

Tater Tot Breakfast Pizza

INGREDIENTS
4 cups of tater tots
7 eggs
1/2 cup chopped cooked bacon
1/2 avocado
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarela cheese
Butter
Pepper to taste


INSTRUCTIONS
Pour the tater tots in a large bowl and microwave for 1 min and 45 seconds.
Add one egg to the softened tater tots and mix
Spray a cast iron pan with non stick spray
Press the tater tots into the skillet and press into the shape of a crust.
Bake the crust for 15 minutes at 400 degrees
Remove from the oven and add the half of each of the two cheeses and half the bacon
Crack the eggs evenly over the top of the tater tots
Cover with the remaining cheese and bacon
Cook for 15 mover minutes at 400 degrees
Top with sliced ovacado and cracked pepper

Cauliflower PIzza (crust)

Ingredients:
1 small head of cauliflower (cut into florets) or purchase cauliflower rice which is finely diced cauliflower commonly used to make mashed cauliflower or fried rice (with the cauliflower)
1 teaspoon of Italian season
1/4 teaspoon of kosher salt
1/4 cup of grated Parmesan
2 cups of grated mozzarella (divided)
1 large egg
1/4 pizza sauce

Directions:
Preheat oven to 425 - I also have a pizza stone in the oven but you could do this on a pan.


If working with the head of cauliflower, place florets in food processor and pulse to consistency of rice. You should have approximately 3 cups of processed cauliflower. If using the cauliflower rice (Costco) measure approximately 3 cups and place in a microwave safe bowl. Cover and microwave for 5 minutes on high. When cool enough to handle place the cauliflower in some dish towels and squeeze as much water out of the cauliflower as possible.

Add the egg, salt, Parmesan, Italian seasoning, some pepper and 1 cup of the mozzarella and mix well.

Place a piece of parchment paper on a pizza peel and pat the mixture into an approximate 12-14 inch round.
Place pizza onto pizza stone and cook for 10 minutes.
Remove from oven add pizza sauce and remaining one cup of mozzarella and other toppings.
Place back in over for 10 more minutes.
Remove, cut and serve

Based on recipe from FoodNetwork - Ree Drumond

Pizza Dough

Margherita Pizza

Recipe makes 3 pizzas (300g each)

Ingredients (dough):
1 1/2 cups of warm water (105 to 110 degrees)
1 tablespoon sugar
2 teaspoons of dry yeast (not bread machine or instant yeast)
2 teaspoons salt
2 tablespoons extra virgin olive oil plus 1 tablespoon of olive oil to coat  bowl.
500 grams Tipo "00" flour from Napoli or Barilla (you can find in Italian markets)
30 grams Semolina flour

Ingredients (pizza sauce)
1 28 oz can of San Marzano tomatoes
2 tablespoons olive oil
1 teaspoon oregano
Salt and Pepper to taste

Directions (Dough):
Stir sugar and yeast into the warm water. Wait 10 minutes. The yeast should begin to foam across the surface. If it does not foam, begin again. When the foam appears on the surface stir in the salt and 2 tablespoons of olive oil.
Weigh 500 grams of the flour and 30 grams of semolina and place in bowl of Kitchen Aid. Add the yeast mixture and using the dough hook mix on low for 2 minutes then increase the speed to medium and continue mixing for 5 minutes. After 5 minutes of mixing on medium, lower the speed to low and mix for a final 2 minutes.

While mixing, coat a bowl with olive oil. Transfer the dough to the bowl and cover with a damp towel. Place in a warm spot for 11/2 to 2 hours or until dough has doubled in size.

Punch down the dough and the form into three equal pieces. If you have a scale, each piece should weigh about 280 grams. Form into three balls and let rest for 45 minutes. Form into pizza with about 14 inch diameter.

Directions (pizza sauce)
Drain tomatoes and chop coarsely in a processor or blender. Add the oil and oregano and mix. Adjust seasonings with salt and pepper to taste.

Add 1/4 to 1/3 cup of pizza sauce
Add about 1/2 pound of fresh shredded mozzarella
Add tablespoon of shredded parmesan
Drizzle with olive oil
Bake for 8-10 minutes in a 500 degree oven on a pizza stone.
Top with chiffonade of basil