Hand tossed at home!

Chef Steve Bart from Clark Appliance shows you how to make the dough ahead, proper cooking technique and functions of convection ovens. Chef shows us how easy it is to make a fresh pizza with very little time day of the party.

 

Basic Pizza Sauce

Recipe By : Chef Steve Bart

1/8 cup olive oil
8 each garlic clove -- minced
1/2 each medium onion -- diced fine
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 28 oz cans crushed Italian tomatoes
1/4 cup sugar
1/4 cup basil -- julienned
salt and pepper -- to taste

In a heavy bottom 4 quart sauce pan, heat olive oil and lightly sweat garlic and onion 4 minutes. Add thyme and continue to sweat until vegetables are translucent, about 4 more minutes.

Add all tomato products and sugar, bring to a soft boil, reduce heat and simmer at least two hours, stirring occasionally, add basil and the salt and pepper to taste.

Yield:

  "1 1/2 quarts"

Refrigerated Hand tossed/Breadstick Dough

Recipe By     : Chef Steven Bart

 

     1/2    quart cold water

     1/4    cup vegetable oil

        1    tablespoon sugar

     1/4    tablespoon yeast

        6    cups flour (bleached high gluten)

        1    pinch kosher salt

 

Mix on low speed in mixer until mixing bowl is clean, about 10 to 12 minutes.  Divide into 4 equal size pieces, then shape each into a ball.  Place each in an oiled container and refrigerate for at least 24 hours and up to six days.

 

Yield: 4-12" pizza's

Yield:

  "1 1/2 quarts"

 

Refrigerated Hand tossed/Breadstick Dough

Recipe By     : Chef Steven Bart

 

     1/2    quart cold water

     1/4    cup vegetable oil

        1    tablespoon sugar

     1/4    tablespoon yeast

        6    cups flour (bleached high gluten)

        1    pinch kosher salt

 

Mix on low speed in mixer until mixing bowl is clean, about 10 to 12 minutes.  Divide into 4 equal size pieces, then shape each into a ball.  Place each in an oiled container and refrigerate for at least 24 hours and up to six days.

 

Yield: 4-12" pizza's