Pizza Dough Ingredients
- One cup of hot tap water (tepid). Hot enough to activate the dry yeast, but not too hot to kill the active yeast.
- One Package of Fleishman’s Dry Active Yeast
- One Teaspoon of Sugar
- One-half Teaspoon of Salt
- Two Cups of Flour / Unbleached. (and possibly up to an extra 1/8 or 1/4 cup of flour if necessary).
- Two Teaspoons of Olive Oil
Fill a medium-sized Pyrex glass mixing bowl with about a quart of hot tap water in order to warm the bowl for a minute of two. Spill the hot water from the mixing bowl down your sink drain (discard the quart of hot tap water).
Add one teaspoon of sugar to the warmed Pyrex glass mixing bowl, then add the one (1) cup of hot (tepid) tap water, and immediately pour one package of Fleishman’s dry active yeast into the cup of tepid tap water, and use your finger to stir the water and dissolve all of the yeast. Cover the bowl loosely with some plastic wrap and wrap a dish towel over the mixing bowl, and let the yeast bubble into a foam for about 3 to 5 minutes.
Now, add two (2) cups of flour (unbleached flour) into the yeast/water in the glass mixing bowl along with one-half teaspoon of salt (for taste), and then use a metal spoon to briskly stir (whisk) the flour and yeast/water mixture until the mixture becomes a ball of dough. If the dough is too sticky to knead it by hand, then add a little bit more flour (about 1/8 cup to 1/4 cup extra flour) and finish kneading the dough by hand until it is moist and still elastic.
Shape the dough by hand into a round dough ball and seal the outside layer of the dough ball with about one teaspoon of olive oil, and place the dough ball back into the glass mixing bowl. Cover the mixing bowl loosely with plastic wrap, and wrap a dish towel around the mixing bowl to keep everything warm.
Allow the dough to rise for about 10 to 15 minutes while you preheat your oven to 400 degrees F.
When the dough has risen (about double its original size), then grease a metal pizza pan with some olive oil and hand-spread the pizza dough evenly throughout the pizza pan into a pizza pie shape. (Optional) Cover the pizza dough in the pizza pan loosely with plastic wrap and a dish towel and allow the dough to rise another five (5) minutes covered.
Pre-bake the pizza dough into a pizza shell. Remove the plastic wrap and dish towel from the pizza pan if you allowed the dough to rise a second time in the pizza pan. When the oven reaches 400 degrees F., place the pizza pan with the spread pizza dough into the oven on an oven rack that is about 6 to 8 inches from the bottom of the oven, and set your cooking timer for 3 minutes–in order to pre-bake the pizza dough into a pizza shell for about 3 minutes.
After 3 minutes of pre-baking, remove the pizza pan and prebaked pizza shell from the oven.
Spread a thin layer of your favorite pizza sauce (or a thin layer of tomato sauce) onto the top of the pre-cooked pizza shell, and top the sauce with cheeses (such as, mozzarella and cheddar or Colby), and your other favorite toppings, and finish baking the panned pizza in the oven for 10 to 11 minutes at 400 F on the rack that is about 6 to 8 inches from the bottom of the oven.
Remove the pizza pan from the oven when the cheese is melted and is beginning to slightly brown in a couple places, and when the underside of the dough of the pizza shell is becoming a little firm or slightly browned, and when the crust on the edges of the dough is baked sufficiently crisp for your taste. Be careful not to burn the cheese.
After baking the pizza shell, with added sauce, cheese and toppings, for about 10 to 11 minutes, then remove the pan and finished pizza from the oven. Carefully remove the cooked pizza pie from the pizza pan using a couple of large spatulas to loosen and separate the bottom of the pizza shell from the pan, and lift the intact pizza pie from the pan, and place the pizza pie on a sheet of waxed paper that is spread on a large cutting board. Slice the pizza and serve it hot after the cheese has had an opportunity to slightly cooled for only a couple of minutes. Enjoy!
- 16 ounces of sour cream (or substitute plain Greek yogurt)
- 3 or 4 cloves of minced or grated garlic (the more garlic – the hotter the tzatziki sauce)
- 1/2 cucumber grated and thinned (drain and discard the juice from the cucumber)
- 2 to 3 tablespoons of red wine vinegar
- 1/4 to 1/2 teaspoon of finely ground white pepper
- 1/2 teaspoon of salt (or more to your taste)
Combine ingredients and stir to blend.
Use to top gyros, or to top pork or chicken souvlaki.
Pipo’s Pork Ingredients:
- 2 to 3 pounds of pork tenderloin or pork shoulder
- 4 garlic clovers, pressed (or less is fine)
- 3/4 teaspoon dried oregano, rubbed
- 1/2 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 10 ounces of sour orange juice – Naranja Agria / bitter orange (or substitute 2 parts fresh orange juice and 1 part lemon or lime juice)
- 1/2 cup dry white cooking wine
- 5 whole peppercorns (or more)
Cut the garlic cloves in half or in thirds, removing skin. Press the garlic cloves (smash them with the flat side of a knife on a wooden cutting board) and continue removing the skin.
In a small bowl combine and whisk together the sour orange juice, white cooking wine, pressed garlic, oregano, cumin, and Kosher salt.
Place pork in slow cooker (crock pot), pour sour orange mixture over the pork, and add the peppercorns on top.
Cover and cook on low setting for 4 to 6 hours.
When the pork is sufficiently tender (almost falling apart), remove and place it on a cutting board, and use two forks to shred the pork (pull it apart).
Either serve the pork using the reserved cooking liquid as au jus, or return the shredded (pulled) pork back into the slow cooker along with the cooking liquid for another 10 to 20 minutes cooking on low.
Serve with black beans and raw diced onions over rice. You can use white rice or find a good recipe for yellow rice.
White Sauce Ingredients:
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 Cups milk
Make a white sauce of the first 3 ingredients. Melt the butter in a small pot on stovetop low heat. Add milk and flour and raise heat to medium high. Stir until white sauce begins to thicken.
- 6 Medium potatoes, pared and thinly sliced (6 cups)
- 2 Tablespoons of diced onions
- 1 Teaspoon of salt
- 1/8 Teaspoon pepper
Use some butter to grease a 2-quart Corning-ware casserole dish/pot having a glass cover. Place half of the sliced potatoes in the casserole dish/pot. Add half of the white sauce to the potatoes in the casserole dish/pot, and sprinkle about half of the salt, pepper and diced onions over the potatoes. Create a second layer with the other half of the potatoes in the casserole dish/pot, sprinkle the remaining salt, pepper and diced onions.
Pre-heat your oven to 350 degrees F. Cover the casserole pot/dish with the glass lid and place the casserole pot/dish on the 2nd to lowest oven rack. Bake covered for 1 hour at 350 degrees. Uncover and bake an additional 30 minutes at 350 degrees.
- 2 & 1/2 Lbs beef shoulder roast (pot roast), quartered and browned in a frying pan.
Place beef in crock pot and add the following ingredients:
- 1/4 cup of beef broth (if available – optional)
- Lime juice of 1 squeezed lime
- 1/8 cup of orange juice
- 1 & 1/2 Teaspoons of apple cider vinegar
- 1/2 cup of water
- 1 medium / large Spanish onion, sliced
- 1 red bell pepper sliced
- 1 poblano (habanero) pepper, diced (include half the seeds)
- 1/3 cup of canned fire roasted tomatoes (optional)
- 1 teaspoon of ground cumin powder
- 1/4 teaspoon of ground clove
- 1/4 teaspoon of allspice
- 1/2 teaspoon of finely ground sea salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of ground red pepper (cayenne)
Cook covered in the crock pot on low heat for 6 to 8 hours, or for 3 or 4 hours on high.
Use two forks to pull and separate and shred the beef, and then stir the beef into broth. Let the beef simmer in the broth a little longer in the crock pot. Serve the beef with rice and beans, or make a burrito or enchilada wrapped in a flour or corn tortilla with cheeses, salsa and sour cream.
Serves 4 people (or only me).
It is really hot (chemically). You might consider leaving out the 1/4 teaspoon of the cayenne pepper and the 1 habanero pepper.
- 1 Cup Warm – Hot (Tepid) Water
- 1 Package Fleishman’s Dry Active Yeast
- 1/2 Teaspoon Sugar
- 2 Tablespoons of melted real butter
- 1 Teaspoon Salt
- 2 1/2 Cups of All Purpose Unbleached Flour
- Olive Oil
In a large bowl, empty package of dry yeast and 1/2 teaspoon of sugar. Add 1 Cup hot tap water. Stir to dissolve the yeast. Cover the bowl loosely with plastic wrap and let sit for 10 to 15 minutes to allow yeast to foam and activate.
Add 2 1/2 cups of flour and 2 tablespoons melted butter. Stir the mixture with a fork until it forms a loose ball of dough. Remove and hand knead (turn out the dough) for about 3 or 4 minutes until smooth but slightly sticky. Form into a dough ball.
Wash the bowl and towel dry it. Add a small amount of olive oil to lightly grease the entire interior of the bowl. Place the dough ball in the bowl and briefly roll it around inside the bowl to lightly grease the surface of the dough. Cover the bowl loosely with the plastic wrap and a dry dish towel on top, and let the dough rise for 1 or 2 hours, or until doubled in size.
Preheat an oven to 450 F.
Punch down the dough and knead it again for 3 or 4 minutes. Place the dough in a butter greased or olive oil greased 8 x 4″ or 9 x 5″ metal bread baking pan and lightly press and spread the dough level and into the corners of the baking pan. Lightly coat the surface of the bread with some olive oil. Score the bread one or two quick swipes with a sharp knife.
Place the baking pan and dough on the middle over rack and bake at 450 F. for 15 minutes. (Do not open the over door for the first 30 minutes of baking). Then, after the first 15 minutes of baking, lower the oven heat to 350 F. and continue to bake for another 25 to 35 minutes. The bread is finished baking when the top of the bread is a golden brown.
Remove the baking pan and bread, and allow to sit and cool for 10 minutes. Carefully remove the bread from the baking pan so that the bread will not become soggy, and place the loaf on a cooling rack.
Slice and serve warm or cool with real butter. Enjoy!