Pizza Dough with Poolish

Ingredients

Makes (2) 10 inch pizzas
200g 00 flour
150g bread flour
250g water
2.5g active dry yeast
10g salt
2.5g honey

Directions

1. Make poolish

Combine 100g water, 2.5g yeast, and 2.5g honey until dissolved. Add 100g 00 flour and mix thoroughly.
Cover and let sit for 1 hour.
Refrigerate 16-24 hours.

2. Mix dough

Mix poolish to 150g bread flour, 150g water, 10g salt, 100g 00 flour for 10-15 minutes.
Oil dough and let rest on counter for 15 minutes.
Detach from counter and shape into ball.
Oil ball and cover with humid towel.
Rest dough for 1 hour.

3. Shape balls

Divide dough into two halves and shape into balls.
Cover with plastic and rest dough for 1 hour

Dosa Batter

Ingredients

2 cups white rice
2/3 cup urad dal (split husked black gram)
1/2 tsp fenugreek seed
1/3 tsp baking soda
1 1/4 tsp kosher salt (not iodized)

Directions

1. Wash and soak

   Wash and soak rice in a bowl.
   Wash and soak urad dal and feungreek seeds in separate bowl.

   Leave to soak for 4-12 hours

2. Blend rice and dal

   Drain rice and discard water. Drain dal and reserve water.
   Combine rice and dal and blend until smooth.
   Add dal water as necessary for thin pancake batter consistency.
   Add baking soda and and salt.

3. Ferment

   Leave batter in warm place 8-24 hours until batter doubles in volume
   Alternatively use yogurt setting on Instant Pot for 6 hours

Pizza Dough

Ingredients

Makes (2) 10 inch pizzas
285g flour
175g water
3.5g active dry yeast*
6g salt
25g olive oil

Directions

1. Autolyse

Combine water and flour. Make sure that all the flour is moistened.
Cover and let sit for 1-3 hours

2. Add remaining ingredients

Add levain (yeast), salt, and olive oil. Tear and shred at the dough to incorporate everything.

3. Bulk ferment

Cover and leave in fridge overnight.

4. Divide and proof

Dump dough on floured surface and divide in half. The recipe should be enough for two 12” pizzas.
Fold the corners into each other to make a tight balls. Cover and let proof for about 15 mins (no more than an hour).

5. Roll out your dough

Roll your dough out gently with a rolling pin or toss.

Enjoy!

recipe courtesy of @leocorbo_baker

*Active dry yeast can be substituted with 50g sourdough starter.

Sonoran Refried Beans

Ingredients

24 oz pinto beans
2.5 tbsp salt
4 tbsp salted butter (1/2 stick)
12 tsp red chili powder
5 oz mild cheddar cheese

DIRECTIONS

1. WASH AND SOAK

   Sort beans, wash, and soak in plenty of water overnight

2. Cook beans

   Cook beans in instant pot or on stove top until tender

3. Blend beans

   Blend beans with immersion blender

4. Prepare seasoning

   Melt butter in a pan
   Turn off heat and add chili powder and salt
   Mix well

5. Add seasoning and cheese

   Add seasoning mixture to beans
   Grate cheese into beans
   Stir until well incoporated
   Leave to simmer until desired thickness is achieved