Buddy Valastros Pizza Dough Food

BUDDY VALASTRO'S PIZZA DOUGH

Steps:

• Put the yeast in a small, heatproof bowl
• Warm ¼ cup water in a small pot over medium heat and pour it over the yeast
• Stir with a fork and let proof for 10 minutes
• Put the flour, water, salt and 2 tablespoons olive oil in the bowl of a stand mixer fitted with the paddle attachment
• Add the yeast and paddle on low speed until the mixture comes together
• Switch to the dough hook attachment and continue mixing, on medium-low speed, until the dough comes together in a ball, another 3-4 minutes
• Check the dough: If its too dry, mix in a bit more water
• If too sticky, add more flour
• Lightly flour a clean work surface
• Turn the dough onto the surface and knead until smooth and elastic, 5-7 minutes
• Form the dough into a ball
• Grease a medium mixing bowl with the remaining tablespoon of olive oil, set the ball of dough in the bottom of the bowl and rotate to coat with the oil top the bowl loosely with plastic wrap or a slightly damp kitchen towel
• Let rest in a cool, dark place until the dough increases by about half its size, 30-45 minutes
• Clean and re-flour your work surface and transfer the dough to the surface
• Press down on it to deflate it
• Cut the dough into thirds (or desired portions), and form into tight balls to press out the excess air
• At this point, you may place the balls of dough on a floured baking sheet covered with oiled plastic or a damp towel, and let rise for 1 hour if you plan to use the dough on the same day
• Alternatively, you may place the dough on a lightly floured sheet, cover with a piece of plastic wrap moistened on the underside with oil, and refrigerate overnight
• Allow the dough to rest at room temperature for 10 to 15 minutes before shaping/baking

ITALIAN CHEESECAKE

Steps:

• For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
• Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
• Preheat the oven to 325 degrees F.
• For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
• Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
• Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
• Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.

PEPPERONI PIZZA PUFFS

Steps:

• Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Cut the dough into 8 equal pieces. Using floured hands if needed, carefully stretch each piece into a thin disk (the shape doesn't have to be perfect) about 5 inches in diameter.
• Transfer the dough balls to the prepared baking sheet and fill each with 1/2 tablespoon mozzarella on one half, leaving a 1-inch border around the edge. Line the cheese with 3 slices pepperoni, and a strip of red pepper. Starting from the smaller border, stretch the dough over the filling, then continue rolling the dough (like you would roll a carpet) to wrap the filling twice. Place on a foil-lined baking sheet, seam-side down. Pinch any holes with your fingers to patch.
• Brush the dough with a very light coating of olive oil. Bake until golden-brown, 15 to 17 minutes, then remove from the oven and let rest for 5 minutes before serving.

BUDDY'S PIZZA DOUGH RECIPE - (3.9/5)

Steps:

• This recipe yields about 24 ounces (3 8-10" pizza shells or 2 12-14" pizza shells). It can be scaled proportionately on a 3-1 ratio, flour to water. Combine all ingredients in the bowl of a standing mixer fitted with the paddle and mix on low, until mixture comes together. Switch to the dough hook and continue mixing, medium-low, another 3 to 4 minutes. Check the dough - if it is too dry, add a bit more water. If too sticky, add a bit more flour. Dump dough onto a lightly floured countertop or board and continue to knead until the dough is smooth and elastic, 5 to 7 minutes. Form the dough into a ball and place in a lightly greased bowl, turn to coat, and cover with plastic wrap or a tea towel. Let rest 30 to 45 minutes until risen. Turn dough out onto a lightly floured board and press down to deflate. Cut the dough into thirds (or desired portions), and form into tight balls to press air out. At this point, you can place the balls of dough on a floured board covered with oiled plastic or a towel, and let rise for one hour if you want to use the dough today. Alternately, place the dough on a lightly floured tray, cover with oiled plastic and refrigerate overnight. Allow dough to sit a room temperature 10-15 minutes before shaping/baking. After allowing the dough to site, roll out on a pizza pan -- or try your hand at tossing in the air! Top with your favorite pizza toppings and bake at 350 degrees for about 15 - 20 minutes or until crust is browned and cheese is bubbling.