No cook pizza sauce:
Tomato puree 48 ounces
Garlic powder 1/2 tablespoon
Onion powder 1/2 tablespoon
Salt 1/2 tablespoon
Back Pepper 1/2 teaspoon
Basil dried 1 Tablespoon
Oregano dried 1 Tablespoon
Olive oil 1/4 cup
water 1 cup
Combine ingredients allow flavors to develop overnight. Adjust thickness with water
Pizza Dough
water 1 qt
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 oz
flour 3 pounds
Straight dough method which means add your yeast to your water....then add your flour, then add your enemies of yeast...salt, sugar, olive oil. Mix in a stand mixer for 2 minutes on low speed, then mix for 8 minutes on medium speed.
Let rest about 1 hour.
Gather any toppings your friends and family would like such as onions, green peppers, red peppers, mushrooms, olives, ham, pineapple, pepperoni, you get the picture...then a lot of shredded cheese!
Roll the dough about 5 ounces each into a 8 inch circle, make sure your outside grill is hot, I use a Weber grill...heat that baby up then turn it down to medium... make sure that the grates are well greased...I like to do this before I heat it up... put the rolled out dough on the grill...it won't take long I promise, then flip it over....put on the sauce, add your favorite pizza ingredients, add your cheese... pop the lid down for a few minutes...lift it back up...and oh my gosh...how fun is pizza on the grill??? Enjoy one of my favorite things....
You can use whole wheat flour to make your dough too if you like..it is a little tougher...but better for you...
In : What to Grill Tonight!
let me know what you think of the recipes and how I can improve my site..
These are my favorite recipes... and I hope you love them as much as I do...
Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!
A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest.
What a dream job. I have students that want to learn all they can about cooking.
Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed.
I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say.
Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I
It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly)..
Let me know what you think!
My email is chefpennymoline@gmail.com
