Babbish New York Style Cheese Pizza

*Plan ahead, needs to chill  

This is my go-to pizza dough recipe. It is amazing and simple.

Dough

16oz. of bread flour, plus more for dusting
1 Tbsp. sugar
2 tsp. kosher salt
1/2 tsp. active dry yeast
1 1/4 c. ice water
1 Tbsp. avocado oil, plus more for greasing

Sauce
28 oz. can whole, peeled San Marzano tomatoes, with their juices
2-3 garlic cloves, minced
1 tsp. kosher salt
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1/2 tsp. dried basil
1/2 tsp. sugar

8 oz or more low-moisture, whole milk mozzarella, shredded

To make the dough: In a food processor, pulse together the bread flour, sugar, salt, and yeast until well combined. 

In a liquid measuring cup, combine the ice water and avocado oil, and with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms.

Transfer to an oiled work surface and knead until smooth, about 2 minutes. 

Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

To make the sauce: In a food processor, combine all the ingredients. Process until smooth. Set aside until ready to use.

To assemble the pizza: Remove the dough from the fridge about an hour before using. 

Preheat oven to 500 F.

Grease a pizza pan with a little oil.

Dust a work surface with flour and place dough on top. Pressing gently with your fingertips, push the dough out to form an 8 or 9 inch round, leading the edge slightly thicker. Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a round the general size of your pizza pan. 

Transfer the dough to the prepared pizza pan, and reshape the circle how you need to, leaving the edge slightly thicker.

Ladle about 1/2 c. of pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2 inch border exposed. 

Scatter the mozzarella over the sauce.

Bake until the crust is well browned and the cheese is bubbling and browned in spots. Usually about 10-12 minutes. Serve hot! Enjoy! 

Recipe courtesy of  Binging with Babbish Cookbook

Beef Empanadas

 Dough
400g all purpose flour
1 egg yolk
110g butter
180 ml milk
1/2 tsp. salt

Filling
400g ground beef
1 large onion, diced
50g butter
2 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. smoked paprika
2 tsp. dried oregano
pinch of salt
1 egg white
1 egg yolk

Sauce
15g dried oregano
50g flat parsley
2 garlic cloves
1 shallot
pinch red pepper flakes
75 ml olive oil
25 ml red wine vinegar
sugar

To make the dough: Mix the salt, butter, and flour in a blender or food processor until it resembles crumbs. 

Pulse the milk and yolk in slowly until a ball forms.

Remove from the processor and knead lightly in order to bring everything together into a ball.

Wrap in plastic wrap and allow to rest in refrigerator for 25 minutes.

To make the filling: Over medium heat, melt the butter, add the diced onions. Cook until soft, about 5-8 minutes. Turn up the heat and add the beef and spices. 

Fry until fully cooked. Allow to cool.

Assemble the empanadas: On a lightly floured surface, roll the dough thinly. Using a cookie cutter, make round discs, makes about 18-20.

Place a spoon of filling in the center of each pastry disc.

Brush the edges of the pastry with egg white and fold the disc closed, forming a pocket that encases the meat. 

Lightly pinch the edges together and fold over in order to seal the parcel. Rest the empanadas in the fridge for 30 minutes.

To make the sauce: Put the spices, garlic, and shallot in a bowl. Pour the oil and vinegar in. Season with salt and sugar. Mix together.

Preheat oven to 400 F.

Brush the empanadas with egg yolk before baking for 25 minutes. Serve with the Chimichurri sauce.

Recipe courtesy of Mrs. Deborah Flynn