Brad Hicks' Blog

My god that looks good!

brad, this post should be in the entertainment section of the blogs, and not in the news section. anyway, that does look extremely good. as always, great job on the posting of this blog.

It looks delicious. You can cook for me anytime.

Here you go!
SAUCE: (make the day before)
Puree a couple heirloom tomatoes (enough to make about one cup of puree)
1/8 cup fresh oregano leaves
1/4 cup fresh basil leaves (sliced)
3 cloves minced garlic
1 tsp. sea salt
1/2 tsp. fresh ground black pepper
2 tsp. extra virgin olive oil
Blend ingredients and let sit in fridge overnight to soften flavors.

DOUGH: (Takes about 4 hours)
3/4 cup warm (105-115°F) water
2 1/2 tsp (1 package) dry yeast
1 tsp honey
1 1/3 cups bread flour
1 cup semolina flour
1/4 tsp salt
Vegetable oil for coating
Combine the water, yeast, and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk. Cover and let proof in a warm place until the surface is puffy, about 1 hour.

Add the remaining bread flour, the semolina flour, and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy, and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl, and cover with a cloth. Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.

Punch down the dough, sinking your fist into it to deflate it, and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover, and let rise again until doubled in volume, 45-60 minutes.

THE PIE!
On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness. If the dough has not relaxed prope

Thank you. I will make it this week.

I love to cook too. That pizza looks sooooo good. I make my crust too and I stuff the crust with cheese. Every person that has tried my pizza says they love it. They must because they eat seconds. I make my sauce too.

Now, how about that wine? We have a family recipe, JELLO SHOTS!!! yum yum good. Just don't stand to fast. I learned the hard way. That floor was closer than I thought. OUCH!!!!!