Hello!

Here are a few of my favorite Pizza-Related things…recipes, resources and rants :>)
Enjoy!
Joe Garreffa – Pizza Enthusiast

My favorite Pizza Blog spots for fun tools and readings:

http://slice.seriouseats.com/

http://idreamofpizza.com/

A Good Detroit Style Pizza Recipe:

This is the Dough Recipe I use:
Ingredients

 15 oz unbleached flour (3 1/4 cups)

 9 oz room temp water
 3/4 tsp active dry yeast
 1 1/2 tsp fine sea salt
 2 tbs extra virgin olive oil

Combine all ingredients in the bowl of a standing mixer fitted with the paddle and mix, low, until mixture
comes together. Switch to the dough hook and continue mixing, medium-low, another 3-4 minutes. Check
dough – if 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- 7 minutes. Form 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 1/2 hr. 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 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.
Joes Note: I cut into thirds and I put one dough ball in a lightly oiled glass bowl and cover overnight and a work-day
(about 20 hours) in a warm(ish) space. Too warm can be bad…Too cold can be bad too.

Next:
Preheat oven to 350

Next:
Spray a rectangular 9X13 with oil. Very gently transfer the aged dough (20 hour or more) from glass bowl to the
rectangular pan. (Rectangular aluminum cake-pan is good; I’ve never tried glass but maybe someday…) Let the
dough just sit in the pan while you do the next steps…remember be gentle with that “old” dough.

Next:
Certain Detroit pizzerias use a cooked tomato sauce with dried herbs and spices. Personally I like this better…Find
a jar of your favorite whole tomatoes. Open that can, drain the tomatoes and put the whole tomatoes through a
mill or a sieve, add a palm full of salt to taste and stir! Easy as pizza pie
Next:
Cheese prep time / You Need: 4oz of white sharp cheddar and 8oz of low-moisture mozzarella (POLY-O is quite
good). And 8 slices of Muenster cheese, if you have the deli slice the cheese from a brick...not too thin and not too
thick.
Shred or Grate the cheddar and mozzarella then blend them together in one bowl
Leave the slices of Muenster alone…even though they are tasty.

Next:
Gently press the old dough into the rectangular pan until it reaches each edge. If the dough pulls back give it a
little more time to relax in that pan, have a wine or read a chapter then come back and try gently pressing it again.
Once it’s cornered, place slices of the Muenster cheese across the dough. Next sprinkle the Mozzarella and
Cheddar blend over the Muenster. Next spoon tomatoes like two long red stripes across the bed of cheese.
 Next:
Bake, about 20-25 minutes until cheese is bubbling and light brown. With a spatula remove pie from pan
and carefully put directly onto the oven rack for about five more minute to ensure a nice crusty crust.
Remove and let stand for about 5-10 minutes, this allows sauce and cheese to set-up and become
optimum.

Next: Eat like crazy!

! !

In the mood for Chicago Pizza

Anywhere in the US
For a short stint I worked at Lou Malnatis Pizzeria in Chicago and can say that I adore the place and the
deep dish and yes, I order it direct to NYC every few months from this website:

http://www.tastesofchicago.com/category/Lou_Malnatis_Pizza?gclid=CLazq97ehbwCFYNQ7AodeEcAyw

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