Okay readers, here's the deal. My husband told me that we were having company from Germany for dinner tomorrow night and the first thought I had was... why not make food from our old hometown? Which of course if you know us means Buffalo, New York - land of sheet pizzas and wings (and chicken finger subs but that is a whole other food group almost)! So I embarked on a mission to make some Buffalo pizza and wings. I combined recipes and played with cooking methods and below is what we ended up with. Delicious, delicious success. Everyone raved about the amazing pizza and wings and my hubby (Buffalo native like myself agreed). Perfect reproduction. Try it for yourself with the recipes below:
Easy-Peezy Pizza Dough
adapted from: Homemaker's Challenge & 101 Cookbooks
• 5 cups white, whole-wheat flour
• 2 tsp salt
• 1 1/4 tsp instant yeast
• 3 tbsp honey
• 2 cups room temperature water
• 1/4 cup olive oil
Preparation
DONE AHEAD
• To get started, dump all of your ingredients in a large mixing bowl. Stir together, using a large spoon, until everything is almost wholly combined.
• To get started, dump all of your ingredients in a large mixing bowl. Stir together, using a large spoon, until everything is almost wholly combined.
• Grab the dough out the the bowl and start kneading it with your hands for about 5 minutes. It is sticky but don't add more flour, just keep working with the dough.
• Coat the ball of dough with olive oil and place it on a cutting board. Cut into 2 pieces.
• Shape the pieces into balls (roughly) and place one in each plastic bag.
• Place plastic bags into the refrigerator for at least 24 hours, we are going for at least one overnight fermentation here. You can leave the dough in the refrigerator up to three days and it turns out just fine (some even say it turns out better)!
DAY OF PIZZA
DAY OF PIZZA
• Remove the desired number of dough balls from the refrigerator 2 hours before making the pizza.
• Take them out of the bags and smash them flat (about 1/2 an inch) and then put them back in the bags to rest for the next two hours.
• Stretch out the dough as thin as you want it for your pizza and place it on your greased cooking pan. (If you are lucky enough to have a pizza stone, wood fire over or whatever ever else then good for you, use that.) Then top your pizza however you want to and you are ready to bake it.
• Heat your oven as high as it will go, probably 500° or 550°. Now toss in your pizza and close the door. wait about 2 minutes and then rotate the pizza 180° for even baking (the back get's hotter). In about 5-8 minutes your pizza will be done.
Note: This recipe makes enough dough for two large pizzas. (When I make this recipe in the future I think I will double it so that I can freeze two dough balls and have two in the refrigerator.) I topped ours with store-bought sauce, garlic powder, onion powder, dried oregano, mozzarella cheese and pepperoni. Just the classic way. I'm sure you can fancy this all up but I didn't attempt that. Oh, and of course I put fresh basil strips on top, because that is just too delectable not to!
Baked Buffalo Wings
adapted from: the food network
• 15 whole chicken wings (about 4 pounds)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/8 teaspoon garlic powder
• 1/2 cup Frank's RedHot Wings, Buffalo Sauce
Preparation
• Remove the tips of the wings (save for making stock). Use a sharp knife to separate the wings at the joint.
• Place a 12-quart stock pot, with a steamer basket and 2 inches of water in the bottom, over high heat. Bring to a boil and place the wings in the steamer basket. Cover, reduce the heat to medium and steam 15 minutes.
• Place a 12-quart stock pot, with a steamer basket and 2 inches of water in the bottom, over high heat. Bring to a boil and place the wings in the steamer basket. Cover, reduce the heat to medium and steam 15 minutes.
• Preheat the oven to 425°. Remove the wings from the basket and place in a single layer on a baking sheet (one that has a rim to catch juice run off). Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
• While the wings are roasting, melt the butter in a small bowl. Pour this along with the hot sauce and garlic into a bowl large enough to hold all of the wings and stir to combine ingredients. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
Note: If you are having a party and want to prep the wings ahead of time (say in the morning) and then wait to bake them just before guests arrive, this works totally fine. Just cut up and boil the wings and place them in the refrigerator until you want to bake them. This cuts down on the last minute preparations.
Note: If you are having a party and want to prep the wings ahead of time (say in the morning) and then wait to bake them just before guests arrive, this works totally fine. Just cut up and boil the wings and place them in the refrigerator until you want to bake them. This cuts down on the last minute preparations.
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