ST. LOUIS STYLE PIZZA (& what's up with PROVEL?!) скачать в хорошем качестве

ST. LOUIS STYLE PIZZA (& what's up with PROVEL?!)

St Louis style pizza is one of those regional specialties that people either love or love to hate. Its super thin cracker crust is a great vehicle for tons of toppings, but the provel (aka the trashy cousin of American and nacho cheese) is where this pizza loses some of its audience. Check the video to see my best recreation of this local favorite two ways: using provel (of course) and trying my custom cheese blend that pays tribute, but without all the mouth-coating. ☕ Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM:   / brian_lagerstrom   *MY GEAR* FOOD PROCESSOR: https://amzn.to/2XDe5Yp IMMERSION BLENDER: https://amzn.to/36ycPf2 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/3c11BSO PIZZA PEEL: https://amzn.to/3je2Grn (got mine years ago, but this is what I'll buy for home oven baking when i upgrade) BOX GRATER: https://amzn.to/3drHAUd ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx HALF SHEET PAN + RACK: https://amzn.to/34v7CSC FOR THIS RECIPE, YOU WILL NEED: FOR THE DOUGH (makes 2 pizzas / i rec using measurements in grams rather than volumetric) •225g or 1.5c ap flour •3g or 1/2 teas salt •5g or 1 teas baking powder •35g or 2.5 tbsp olive oil •120g or 1/2 c warm water Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes. Form the dough into a ball and divide into 2 roughly 185g pieces. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference). Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you're ready to roll them out. FOR THE SAUCE: (recipe is enough for 4 pizzas - i usually freeze half for next time) •1 28oz can tomato puree •60g or 3.5 tbsp tomato paste •12g or 1tbsp sugar •10g or 1 3/4 tsp salt •1g or 1/2 tsp garlic powder •1g or 1/2 tsp onion powder •1g or 1 tsp dried oregano •1g or 1tsp dried basil •1g or 1tsp chili/red pepper flakes Add the following to a high-sided container and blend with an immersion blender (or blend in a conventional blender) until combined and smooth: tomato puree, tomato paste, sugar, salt, garlic powder, onion powder, dried herbs, and chili flakes. TOPPINGS: •PROVEL - OR- 75g (or about 1/4c) each of swiss, mild white cheddar, provolone, and full fat mozzarella (shredded on the largest holes of a box grater) •ITALIAN SAUSAGE In a bowl mix together: 1lb fatty ground pork 7g (or 1 1/4 tsp) salt 5g (or 1 1/4 tsp) sugar 5g (or 2tsp) paprika 1g (or 1tsp) dried sage 2g (or 1tsp) black ground pepper 5g (or 1tsp) red wine vinegar 2g (or 2tsp) chili flake 2g (or 2tsp) crushed fennel seed 1 garlic clove, minced •BACON 1lb thick cut bacon, placed on a wire rack on a sheet tray, and bake at 350 f (175 c) until it's starting to brown and render Cut into chunky pieces •SLICED ONIONS •SLICED GREEN BELL PEPPERS Grated Parm TO BUILD AND BAKE THE PIZZAS PREHEAT pizza stone in a 550 degree f (287 c) oven for at least 30 min Flip each piece of rested dough, seam side down, onto a well floured work surface, press it out with your fingertips until it's about 8" in diameter, then begin to roll it out with a well-floured rolling pin. Continue to roll and rotate until you have about a 14" in diameter dough. Gently slide dough onto a well-floured pizza peel. Next spread sauce (1/4 of the full batch or roughly 100g) to the edges then add around 1/2 cup of cheese (or whatever looks good/similar to the vid...you do you), chunks of italian sausage, peppers, onions, bacon, and top generously with grated parm. Load each pizza onto the pre-heated pizza stone and bake for 10 minutes. I recommend baking one pizza at a time for best results. #stlouisstylepizza #stlouispizza #stlpizza #provel #provelcheese #imos || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!