pizza crust, Pizza Supplies, PIZZA DOUGH

Place yeast in a small bowl and add sugar, pour warm water over it and let it sit for 5 minutes. In an electric mixer with a dough hook add flour and salt and blend for a few seconds, add olive oil, flour, salt and yeast mixture and any other desired flavors (chopped rosemany or honey or...). Knead with the dough hook on low speed for 5 - 10 minutes. The dough needs to be soft and firm to the touch, add a little more water for a dry dough add a little more flour for a wet & sticky dough. Place on a floured surface and divide dough. We like to make several batches at one time and freeze them in individual bags. If you do this remove dough from freezer at least a few hours before use. It can remain in the refrigerator for several days. A perfect crust is achieved by baking your pizza on a pizza pan at 450 f. and sliding it onto a pizza stone for the last few minutes to get a perfect crispy crust. Our Pizza Stone is the best- Click Here. It stays in the bottom of the oven at all times (this also helps maintain temp. when the door opens)! The talking pizza cutter will make you laugh! It cuts the pizza too! The insulate pizza delivery bags allow tyou transport your pizza to a friends house or picnic. Best quality pizza bag you can buy.
Chefs Note: This is a great recipe for 3 thin crust pizza doughs! We use a Berkel 20 qt. mixer to make 20 crusts at a time, then ball and bag them to freeze for later use. The built in timer is sweet! Please visit our Pizza Supplies Section (peels, delivery bags, dough dockers, peels, ect

Olive Focaccia Bread

Recipe courtesy of

Chef Edward

@ www.chefdepot.net

Yield: 11-x-17-inch pan focaccia bread

Ingredients -

5 cups unbleached, all-purpose flour
2 teaspoons coarse sea salt
2 Tablespoons dried herbs, oregano, basil and rosemary
1 envelope active dry yeast
8 ounce jar calamata olives, broken in half, pits removed
1 teaspoon coarse sea salt
6 Tablespoons Olive Oil

Method -

In a mixing bowl combine flour, salt and dried herbs. Pour 2 cups warm water into another bowl and whisk in the yeast, then 3 tablespoons of the oil. Let it rest and ferment for 5 minutes. With a rubber spatula stir the yeast mixture into the flour mixture until all the flour is evenly moistened, continue to beat for 1 minute. Cover bowl with plastic wrap and allow to rise until doubled, about 1 hour at 90 degrees. Oil the jelly roll pan with 2 tablespoons of oil. Scrape the dough out of the bowl and onto the pan and pat and press the dough into the pan to fill it completely. If the dough resists, wait a few minutes and continue. Poke holes part way into the dough at 2-inch intervals with your fingertips and drizzle with the remaining oil. Sprinkle on the salt and add the olive pieces. Allow the dough to rise again until doubled in bulk. Meanwhile, preheat oven to 425 degrees. When the dough has risen bake it until medium golden brown, about 25 minutes. Remove the focaccia from the pan and place on a bakers cooling rack. to cool. Cut into squares, these can be split horizontally for sandwiches and panini.
Chefs Note: This Italian flatbread is very easy to prepare. Many Chefs like to add chopped plum tomatoes to the top of this bread. Our high heat brightly colored spatulas are awesome! Click the link above!

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QUICK BISCUITS

Recipe courtesy of

Chef Edward

@ www.chefdepot.net

Yield - 30 biscuits, 2 oz. each

Ingredients -

1 lb. 4 oz. Flour

1/2 oz. Salt

2 oz. Sugar

1 1/4 oz. Baking Powder

13 oz. Milk

7 oz. Butter

Method -

Weigh all ingredients on a stainless steel portion scale. Place dry ingredients in mixer with paddle attachment, add butter and blend until mixture resembles cornmeal, add all remaining ingredients and mix until a soft dough is formed. Place dough on a floured surface and knead slightly until firm. Roll our dough into 3/4 inch thick piece and use a biscuit cutter to cut out circles, a weight of 2 ounces is ideal. Brush with a little butter and bake at 425 degrees F. for about 15 minutes.

Chefs Note: These biscuits can be prepared ahead of time and frozen. Better than the greasy spoon bread basket and the frozen white preservative loaded hockey pucks in the grocery store.

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Chocolate Zucchini Bread

Recipe courtesy of

Chef Christine

@ www.chefdepot.net

Preheat oven to 350. Grease and lightly flour a loaf pan.

Beat together until thick:

3 eggs

2 c. sugar

1 c. oil