This simple batter is used in our Batter Fried Wedge Potato video, but can be used for just about anything, especially onion rings. Shout out to Alex Downing who is responsible for developing this recipe. Alex was the Sous Chef at Stella while I was there, and is now the Executive Chef.
These sourdough English muffins are great simply toasted with butter or used in a sandwich. The Parmesan and herbs were added for a bit more complexity since this recipe was developed specifically for a breakfast sandwich application. However, the herbs and Parmesan can be left out, or swapped for any other flavors you want.
This New York style pizza crust is formulated specifically for use in a home oven. The addition of the olive oil and sugar help to make the dough extensible and easy to brown. This dough can be further enhanced by delaying fermentation in the fridge overnight, either during the primary fermentation or proofing stage. The longer the dough is allowed to proof, the better flavor it will have.
Simple tomato sauce used for Neapolitan style pizzas. Although traditionally San Marzano tomatoes are used, you can substitute fresh plum tomatoes that have been blanched and peeled. The ideal tomato will have bright acidity and high mineral content for a more complex flavor.
A simple, bechamel based "white garlic pizza sauce" that is delicious on top of any type of pizza, but especially good when paired with a Sicilian crust topped with bacon, chicken, tomato and spinach.
The Chicago Style deep dish pizza crust is a high fat / low hydration dough. This gives the crust a flaky texture that browns easily and repels the moist fillings, keeping the crust crisp.
This Sicilian style pizza dough is similar to a focaccia. The thicker dough can stand up to heavy toppings, and creates a sturdy pizza that reheats easily. These pizzas are traditionally cut into squares using scissors and sold by weight at Italian, quick-service pizza shops. The Sicilian style pizza is great for large groups and parties.
A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using.
An authentic, low hydration, Neapolitan pizza dough recipe formulated specifically for wood fire ovens.
Blow minds with this simple yet delicious turkey gravy.