I've tweaked my recipes ever so slightly and the result is perfect pizza in the Aurelio's Style! Thank you everyone for your input!
Aurelio's Thin Pizza Crust Amount Measure Ingredient -- Preparation Method
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3/4 cup warm water
1 tablespoon barley malt syrup
1 teaspoon yeast
1/4 cup corn oil
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 pound King Arthur Unbleached Bread Flour
In a 2-cup glass measuring cup or bowl, add 1st 3 ingredients and about 1/4 cup of flour from the pre-weighed one pound batch; mix until yeast is dissolved. Allow yeast mixture to set until sponge forms (about 10 min).
In a heavy duty stand mixer fitted with a dough hook, add salt, remaining flour, oil, and yeast sponge; then mix on low speed until a ball forms. Additional water may be needed, but add 1T at a time! Stop mixing when ball forms as this dough should not be kneaded. Place the ball of dough in a plastic bag and refrigerate for 24 hours.
This step is absolutely necessary to develop the right texture and most importantly, the right flavor!After the dough has ripen for 24 hours, remove from refrigerator and place in a warm place for at least 2 hours. Then preheat oven and pizza stone to 500 degrees F. When the oven reaches temp it is now time to roll the dough.
Divide the dough into 2 and roll the 1st piece as thin as possible. Dock the dough with a pizza docker or a fork. Dust your pizza peel with semolina or farina and place rolled dough unto peel. Without adding ANY toppings, slide dough unto pizza stone and cook for 4 minutes. While 1st piece is cooking, roll the 2nd, and then follow the same procedure.
Once the dough is precooked, pop any bubbles; then you can add the sauce and toppings of your choice. Return to oven and cook until cheeses have browned and sauce is bubbling!
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Per Serving (excluding unknown items): 146 Calories; 5g Fat (29.6% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
Aurelio's Pizza Sauce Amount Measure Ingredient -- Preparation Method
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28 ounces Muir Glen Fire Roasted Crushed Tomatoes
1/4 cup turbinado sugar
1 tablespoon olive oil
1 teaspoon oregano -- dry
1 teaspoon basil -- dry
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Place all ingredients in a 2-quart saucepan and heat on low for about 30 minutes or until sauce is bubbling. Set aside for at least 2 hours before using. Best if refrigerated overnight, then allowed to come to room temp before topping pizza.
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Per Serving (excluding unknown items): 36 Calories; 1g Fat (22.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Chicago Style Italian Sausage Amount Measure Ingredient -- Preparation Method
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5 pounds pork shoulder
5 tablespoons fennel seeds
3 tablespoons Morton Tender Quick
1 1/4 tablespoons black pepper -- coarsely ground
1 tablespoon red pepper flakes
2 teaspoons garlic powder
1 teaspoon sweet paprika
1 cup water
Cut pork shoulder into 1x1 inch strips. Process in food grinder with coarse blade. Add all the spices to the water and mix well. Pour spice mixture over ground pork and using your hands combine well. Cover with plastic wrap and refrigerate mixture for at least one hour or as much as overnight.
Divide the sausage mixture into about 2-pound batches. Then using a heavy duty stand mixer and the flat beater attachment, beat the sausage mixture until it becomes cohesive and sticky (about 1-2 minutes).
If you will be stuffing casings, freeze mixture for about 30 minutes before stuffing. If not stuffing casings, divide mixture into 1-pound packages and freeze until needed. Thaw overnight in refrigerator before using frozen sausage.
Yield:
"5 1/2 pounds"
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NOTES : Variations:
Use Chianti or Pinot Grigio instead of water.
Add chopped red & green bell peppers.
Add grated Pecorino Romano cheese.
Add finely chopped prosciutto or pancheta.
