New York Style

Ingredients Required
1 1/2 cups warm water (105F)
4 1/2 cups of all-purpose flour
1 tablespoons of olive oil
2 1/2 teaspoon of granulated sugar
2 1/2 teaspoon of salt
1/2 teaspoon of yeast
1/2 cup cornmeal

Step by Step Procedure
1.In a large bowl, dissolve sugar and salt in water.
2.Add oil and flour and stir with heavy spoon for 1 minute.
3.Turn out to a lightly floured surface and press into a circle.
4.Sprinkle yeast evenly over dough and knead for 12 minutes.
5.Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
6.Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
7.Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
8.Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
9.Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
10.After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
11.Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Additional Information
Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.

Sicilian Pizza

Ingredients Required

1. 1 1/2 cups of warm water (105F)
2. 4 cups all−purpose flour
3. 1 tablespoon of salt
4. 4 tablespoons of olive oil
5. 2 pkgs. active dry yeast


Step by Step Procedure
Combine yeast, 1/2 cup flour, and water in a bowl covered with plastic wrap. Allowrise for 15 minutes. Stir to deflate.
Add 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Mix thoroughly with a wooden spoon.
Add yeast mixture.
Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled size (1 to 2 hours).
Punch dough down and put in ziploc bag in the refrigerator until ready to use.
Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust.
Punch down dough and roll out on a lightly floured surface.
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10−15 minutes.
Spread sauce over crust and top with cheese and place desired toppings.
Bake in a 450 degree oven for 25 minutes, or until crust is golden brown.

Tiramisu Toffee Dessert

INGREDIENTS
1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 cup white sugar
1/2 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

DIRECTIONS
Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.