Otto's NY Style Pizza

Tuesday, November 24, 2015 Alanna Figueira 18 Comments


Short and sweet post today before I head out of town for he holiday.  I joined forces with Otto's Cassava Flour and with a little tweaking of this recipe, we have together developed this amazing NY Style pizza crust.  THANK YOU Otto's for these amazing tweaks, you rock!  And yes, we are both from NY so we know!  This crust is yeasty, chewy, and delicious.  It also happens to be nutfree.  Use this crust for traditional grain free, gluten free cheese pizza or flatbread.  It will hold all the toppings and is excellent with or without cheese.  


Otto's Cassava NY Style Pizza

Serves: 4 (or 2 big eaters)

Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins (11 is perfect)

Ingredients:

Dry:

1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic (optional) 

Wet:

1 egg
1/4 cup light olive oil

Yeast mix:

1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
1 tbsp honey

Directions: 


Prepare yeast mix.  In a small bowl, add 
warm water and honey.  Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad. 

Mix dry ingredients in large mixing bowl to combine. 

Lightly whisk eggs and olive oil together in a small bowl. 

Add egg mixture and activated yeast to the dry ingredients. 

Mix to form a dough ball.   Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.

Once dough has risen, preheat oven to 550F.  Preheat pizza stone, baking sheet or metal pan to bake pizza on. *also bakes in a Hamikton Beech pizza oven for 15 mins

Place the dough on parchment paper.  Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin.  Flatten your pizza about 1/8-1/4 inch thin.  Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.  

Place your toppings on the dough.  Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

Bake in the oven for 8-12 minutes (11 is best in our opinion) until dough is firm and slightly golden, pulling out halfway and removing parchment paper.  For a crispier golden crust, allow a few more minutes.  Allow more time if cooking at lower temperature.  




18 comments :

Brown Butter and Sea Salt Chocolate Chip Cookies

Wednesday, November 18, 2015 Alanna Figueira 12 Comments

These cookies are so legit.  They're all the things a chocolate chip cookie should be.  They're also another one of those that require the disclaimer "this is not health food"!  They have sugar in them, no refined sugar, but still sugar and 6 cookies will send you into a sugar coma (trust me).   I wanted to create a perfect chocolate chip cookie recipe in time for the holidays that tastes just like the real thing and this.is.it.  They are the perfect soft baked, chewy chocolate chip cookie with crispy edges.  No cakey-ness, no gritty-ness, no crumbly-ness. 


As far as substitutions.... Don't make them if you want them to be exactly like this.  I made these cookies approximately 900xs and this is the perfect ratio of ingredients.  Traditionally, most recipes use both white and brown sugar for the perfect combo of crispy and chewy.  Here I am using coconut sugar in place of brown sugar and organic unrefined cane sugar.  I usually entirely avoid cane sugar, but this is for sure a special occasion recipe and since I can't have gluten at all I would rather splurge on the sugar a little and still avoid a reaction.  I haven't tried any fat other than butter.  The very first main photo is darker because it uses browned butter and the rest of the photos are made with just melted butter.  Browning the butter gives it a nutty, caramel taste but is not necessary at all.  You can just melt the butter without browning and follow instructions otherwise.  Browning butter sounds fancy but is as simple as cutting it up and heating it until it becomes brown and aromatic, so don't be scared!   You need eggs.  Otto's has an egg free recipe on Instagram, check that out for an egg-free chocolate chip cookie.  I first tried with one egg and they were too crumbly, the extra yolk binds it perfectly. These cookies must be chilled.  If you don't chill them they will spread out like crazy and the texture won't be the same.  Don't press the cookies down, they will do their own thing in the oven.  When they're done they puff up a little then deflate to chewy crispy perfection once cooling.  If you try to eat them when they're still piping hot, they will fall apart. 


Browned Butter and Sea Salt Chocolate Chip Cookies 

Servings: 22 cookies 
Prep time: 15 mins
Chill time: overnight or at least 4-6 hours
Cook time: 10-12 mins

Ingredients:

Melt:

1/2 cup butter (1 stick butter), browned and cooled to room temp *instructions are in directions

Dry:

1/2 cup coconut sugar or brown sugar
1/2 tsp baking soda
1/2 tsp salt

Whisk:

1 large egg 
1 large egg yolk
1 tsp vanilla extract

Fold in:

Flakey sea salt for sprinkling on top (optional)

Directions:


Brown butter.  Cut up the stick of butter and place pieces in a medium pan on med-low heat.  Butter will melt then begin to bubble and turn brown and aromatic.  Once this happens remove from heat so it doesn't burn and set aside to cool to room temperature. 

While butter is cooling, mix all dry ingredients together in a large mixing bowl. 

Whisk eggs and vanilla in a small bowl.

Add cooled butter and egg mixture to the large bowl and mix to combine into a dough.  

Fold in chocolate chips last.  Mix to combine well.  Place the bowl in refrigerator overnight or at least 4-6 hours.

Once chilled, preheat oven to 350F and line 3 baking sheets with parchment paper.  

Scoop cookies and roll into small balls.  Place on parchment paper leaving room to spread out, I do 6-8 cookies per sheet. Sprinkle with flakey sea salt.  

Bake for 10-12 mins, longer for crispier cookies and closer to 10 for gooey cookies.  Check oven starting at 10 mins, cooking times will vary based on oven.  

Remove from oven and allow 2 mins to cool before transferring to a cooling rack to fully cool.  Like most grainfree baked goods, these will not become fully structured until cooled.




12 comments :