Homemade Chicken Soup with Noodles Made from Scratch

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By Erik & Kate Mignault  (Kate’s Family Recipe)
 
What is it about a cup of hot chicken noodle soup that can warm your bones on a cold winter’s night?  And yes, it gets cold enough here in Texas for hot soup. In New England, my mother would use our 35° garage to store this soup over night as the pot was usually too large for our refrigerator and she was too lazy to put it away in a tupperware. We would come home from church and put it directly back on the stove to warm, and eat as a family with a loaf of crusty bread. 
 
Family recipes are a staple on this blog, what is my family’s recipe today, might be your family’s tomorrow. This soup is from my great grandmother and has a rich broth as well as a rich history. 
 
These flavors could never come from a can, most soups from a can should just stay there!
 
What you will need -
 

Chicken Soup 

  • 2 whole organic young chickens – 2 or 3 pounds each
  • 1 cup flat parsley, rough chopped
  • 1 bag of carrots, about 7 or 8 peeled and chopped
  • 4 or 5 celery stocks washed and chopped
  • 20 cups of water (filtered or bottled)
  • 1 whole onion peeled
  • 5 garlic cloves peeled and crushed
  • 2 1/2 tablespoon kosher salt
  • 2 teaspoon black pepper

Noodles from Scratch

  • 3 Eggs
  • 2 3/4 Flour
  • 2 tsp Salt
  • 1 Cup of Milk

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Unwrap and rinse the chickens. Make sure to take out any of the innards from the chickens. Most come with neck and livers inside, discard them. In a very large stock pot, (12 plus quarts) add the chickens, crushed garlic and the peeled yellow onion. Bring to a boil. Once it reaches a boil, simmer for 1 1/2 to 2 hours.

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Meanwhile use this time to peel and chop all of your veggies, setting them aside in a bowl.

After simmering for an 1 1/2 to 2 hours, remove and discard the onion. Remove the chickens and set aside to cool. Add your bowl of chopped veg and bring the stock back to a boil. Lower the heat and simmer the veggies and stock for about 30 minutes until the veggies are soft.IMG_9403

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Once the chickens have cooled, carefully separate the chicken from the bones making sure to discard any funky pieces. Tear apart the chicken into small pieces with your hands. This will ensure that you have removed all of the bones and inedible pieces of chicken. Add the chicken back into the soup with the vegetables. Now for the noodles.

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Noodles From Scratch -

Making the noodles (Country Noodles also sometimes called Spaetzle) from scratch is the most time consuming piece of the recipe. Up until this point we’ve chopped a few veggies and waited for time to pass. In a separate pot bring 4 quarts of water to a boil, salt the water with about 1 Tbsp kosher salt. In a bowl, combine the eggs, milk, salt and flour. Mix until smooth. IMG_9451

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On a clean flat cutting board pour 1/3 of the noodle batter onto the cutting board. Use a butter knife to evenly spread the batter across half of the cutting board up to one edge. While holding the cutting board over the pot of boiling water, use the butter knife to shuck (or scrape) small, even amounts of the batter into the water. Have fun with the size of your noodles, tailoring them to the size you like. Cook the noodles in batches, making sure the water continues to boil.

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As the noodles rise to the top they are done cooking and can be transferred to the chicken soup with a slotted spoon or a spider. The noodles cook fast, in about 30 to 60 seconds depending on how large they are. Repeat and continue this process until no batter remains and all of the noodles have made their way into the stock pot full of soup.

IMG_9477Enjoy on a cool winters night with a loaf of crusty bread, such as a rye bread topped with butter.


Perfect Summer Pasta

I could eat pasta anytime, any day. I’m a pasta junkie. The good news for me and other pasta junkies is that pasta, and their accompanying sauces are really versatile. There is a combination for every season. A rich meaty bolognese (see here) is great on a cold winters night. With the summer upon us, I’ve got the perfect pasta recipe to share with you. I’ve been making this dish for years, to the joy of family and friends. Made with ripe cherry tomatoes, sweet basil, garlic and olive oil, this dish bursts with flavor. The tomatoes and garlic marinate in the olive oil, making a deliciously light summer sauce.

Inspired by Ina Garten, The Barefoot Contessa -

Perfect Summer Pasta
1lbs Angle Hair Pasta
2 Pints Cherry Tomatoes
5 – 6 Cloves of Garlic, finely chopped
1/2 tsp Red Chili Flakes
15 – 20 Basil Leaves, Julienned
1/4 Cup of Good Quality Extra Virgin Olive Oil
1 Cup Freshly Grated Parmesan Cheese
1 tsp Kosher Salt

Rinse, then slice all of the cherry tomatoes in half. I used a variety of both red and yellow cherry tomatoes. In a bowl top the sliced tomatoes with 1 tsp of kosher salt. This is really important, because the salt pulls the water and flavor out of the tomatoes. This helps to make the sauce extra flavorful.

Add to the bowl, the sweet basil, red chili flakes, and garlic. Pour the olive oil into the bowl and mix all of the ingredients together. Cover the bowl and let the mixture sit for 2 – 4 hours. This allows time for all of the flavors to come together.

The rest is easy. Boil your water and cook the pasta according to directions on the package. Angel Hair pasta usually cooks really fast, in just 3 – 4 minutes. Once the pasta is cooked and strained pour the tomato and olive oil sauce over the top along with the parmesan cheese, toss together. Plate, and top with a little extra parmesan cheese. If you friends and family are like mine, they will be clamoring for seconds, so make plenty.


Really Quick Naan Pizza

Naan Pizza is perfect as an easy mid week dinner or a quick throw it together lunch. Kate and I on occasion order a pizza and a salad to be delivered. This Naan Pizza can be thrown together faster than you can order for delivery.

It’s easy and starts with grilling the Naan on a panini press (or in a frying pan if you don’t have a panini press). Once your Naan is hot and grilled your ready to top your Naan Pizza and broil it for just a few quick minutes to melt the cheese and warm your toppings. It’s that easy!

Heat the Naan on a Panini Press

Top with your favorite toppings

Pepperoni & Provolone Cheese – Sprinkle with Oregano

Broil in the oven until the cheese is melted and begins to turn golden brown

Presto, you’re ready to eat – Could you order delivery that fast?

For sauce you can follow the recipe below or use your favorite jared sauce (you can cheat I won’t tell. Plus it’s faster).

Pizza Sauce -

1 15 oz can of Hunt’s Tomato Sauce
1/2 Can of Hunt’s Tomato Paste (The small 6 oz can)
1/2 tsp Garlic Powder
½ tsp Salt
1 tsp Oregano

Combine all of the ingredients in a bowl. If you have time let the sauce sit for at least half an hour to let the flavors combine.

For cheese – I like to use sliced provolone (Sargento is a good choice).

Don’t forget, Pizza and a salad is a solid combination.


Houston Food Trucks

Gourmet food trucks are becoming all the rage. Food trucks are popping up (driving up) all across the country. Los Angeles, CA and Austin, TX are already known for their food trucks. Food trucks are on the rise in Houston, TX. Facebook and twitter have revolutionized the food truck industry, allowing food trucks to advertise their locations at a moments notice to thousands of people… for free. With new technology like Square, food truck vendors can except credit cards easily and at a low cost. With twenty of the Houston area food trucks getting together for a food truck festival, Kate and I just had to check it out. We were able to interview a number of the food truck teams to ask them questions about their food and signature dishes, as well as the food truck business.

Houston Area Food Trucks -

Good Dog Hot Dogs

Eatsie Boys

Phamily Bites

Bullbutter Bros. Barbecue

Cut & Fry

Frosted Betty

Angie’s Cake

For a full list of the participating food trucks click here.


A Philly Cheesesteak Fight! {Video}

I think we can all agree that the best cheesesteaks are found in the city of Brotherly Love – Philadelphia, PA… Better knowns as Philly. The sandwich itself even has Philly in the name! The big names that everyone has heard of is Pat’s, Geno’s and Jim’s. I set out to evaluate the competition, to see if anyone of these Philly icons makes a better cheesesteak than the others. The cheesesteak fight was on. I visited Geno’s, Pat’s and Jim’s. I also took a poll of just about everyone that would speak to me on the streets of Philly to get local feedback.

I started out asking, “who’s better, Pat’s or Geno’s?” Some liked Pat’s others liked Geno’s. The rivalry between the two is fun and the locals really get into it and take it pretty seriously. Pat’s and Geno’s sit across the street from one another making the rivalry more intense. I started asking the who’s better question and while people love Pat’s and Geno’s they are not the only game in town. A lot of people told me other lesser known sandwich shops, likes Jim’s and Campo’s.

Only spending a week in Philly, I didn’t have time to try them all, but I was able to hit up the big three – Pat’s, Geno’s and Jim’s.

Here’s the break down in the order that I visited them -

Geno’s – Cheesesteak with Onions & Wiz

Geno’s, offers the most flash and pop from a visual perspective of the building. Bright colors and neon signs. I ordered a cheesesteak with onions and wiz. From the time I ordered the sandwich to when I received it, it was lightning fast. The second I had finished paying for the sandwich it was done and in my hand ready to eat. Geno’s steak was the most different from the three locations. They sliced the meat and cooked the whole slices without chopping the steak. Wiz and onions were added to the cheesesteak, it was wrapped in flashy paper and handed to me. The flavor of the steak was great and the bread was perfectly chewy and fresh. It was by far the best looking bread of the group. The average cheesesteak at Gino’s is $9.00

Pat’s - Cheesesteak with Onions & American Cheese

Pat’s is located directly across from Geno’s. Pat’s building looks a little old compared to Gino’s. The building has been in operation since 1930, many years before Geno’s got into the business. At Pat’s, I ordered steak with American cheese and onions. (I should have gone with the wiz!). The bread was very different at Pat’s. It was softer and less dense. The cheesesteak was good, but I found the steak to be a little dry. (maybe if I added wiz that would not have been the case). The speed of service was equal to Geno’s. The pricing was the same.

Jim’s Cheesesteak with Onions & Wiz

Jim’s Steaks is located in a different area, away from Pat’s and Geno’s. Jim’s is located on South street. South street is a very lively area, great for people watching. I was told that the lines at Jim’s can extend out the door and around the corner. This could be an issue if you are in a rush. The service here was the slowest out of the three, but not unreasonable. What I enjoyed about Jim’s is that you order your sandwich downstairs and then there is a seating area upstairs that overlooks South street. The steak was chopped very fine. More fine than even Pat’s, but the meat was incredibly moist! The bread was similar to Pat’s, but less dry. I got my cheesesteak with onions and wiz, it was delicious. The cost of a cheesesteak at Jim’s is about $8.00, a little less than the other guys.

Are you anxiously awaiting for me to declare a winner of this cheesesteak fight? First let me say, if you are in Philly, it’s hard to find a bad cheesesteak. The same isn’t true in most other parts of the country. For example, cheesesteak’s in Houston are pretty terrible, because the bread is just not that good.

The break down -

Geno’s was pretty good, they had the best meat and their bread was very good. They come in at number 2. Pat’s was my least favorite. I found the meat and bread to be a little dry. I found the best overall combination at Jim’s, my favorite of the three. The meat was chopped fine, but very moist. The bread was perfectly soft and chewy.

The bottom line, Philly is a great food town with lots of great cheesesteaks to choose from, I think you’re going to have to come to Philly and find your favorite. The good news is, I have laid the ground work for your mission. Go forth and report back on your findings.

Note – I think it’s pretty clear how I like my cheesesteak, wiz and onions. There are lots of other combinations to choose from. You could try Provolone cheese or add marinara sauce to make a pizza steak. You could even add mushrooms. Yum!

Something to keep in mind – none of these places accept credit cards. Cash only!


Tomato & Spinach Tortellini Soup

A few weeks ago my aunt made this delicious tomato and spinach tortellini soup for me. She had it for the first time while visiting a friend in Europe. (We can think of the recipe as exotic, since it comes from overseas). One bite, and I knew I would be sharing it with you. It’s a perfect spring time soup, and packs tremendous flavor in each spoonful. It’s also a soup that can be paired with a salad or piece of bread and enjoyed for dinner. It’s very easy to make and can be thrown together in no time. When I’m putting my meal plans together each week, I’m always careful to include a few meals that are really fast and easy to make. We are all busy and don’t always have the time or energy to make a complicated meal. With this soup, the hardest thing you will have to do is chop an onion. If you can operate a can opener and open a bag of spinach you will have no problems putting together this great meal. This soup has everything, a little bacon, fresh spinach and cheesy tortellini. At dinner time I am usually pretty hungry and a bowl full of soup won’t cut it for me. This soup is different, with the bacon and tortellini it’s both satisfying and filling, but light enough that it won’t weigh you down for the rest of the night. Make one night this week a soup and salad night.

Tomato & Spinach Tortellini Soup
Recipe Inspired by a family Friend

What you will need -

2 Tbs Olive Oil
3 Cloves Garlic chopped
1 Large Yellow Onion chopped
4 oz Bacon or Pancetta diced
9 Cups Chicken Stock
8 oz Fresh Spinach
1 Cup Grated Parmesan Cheese
9 oz Cheese Tortellini (I used a spinach and plain mix which is usually easy to find)
28 oz can of Crushed Tomatoes
Salt & Pepper

In a large thick bottomed pot heat the oil over medium heat. Add the pancetta or bacon and let cook for 3 minutes, then add the chopped onion and cook until soft and translucent. Add a few pinches of salt to season the onions. Once the onion becomes soft add the chopped garlic and cook for 2 or 3 minutes, don’t let the garlic brown or it will become bitter. At this point your bacon should be browned and the onion and garlic cooked through, but not browned.

Add the chicken stock and crushed tomato, and let come to a boil. Add the tortellini and cook for 7 minutes. Add the spinach and parmesan cheese to the pot.

The cheese will melt and the spinach will wilt immediately. Season to taste with salt and pepper and serve with a slice of bread or a fresh salad.


Great Steak, it’s About Technique

While on vacation in Florida a few weeks ago, I had the pleasure to cook several meals with my mom. Cooking with her is always fun and brings back so many memories of my childhood. My love of cooking comes from those childhood experiences. I love hearing the stories my mom tells of how she learned to cook from her mom and grandmothers. Being a dad, I really look forward to teaching my son to cook and enjoying time with him in the kitchen.

Lessons learned cooking at my grandfather’s. Let’s just say the kitchen tools we had available to us were sparse. It was kind of like camping, except we had electricity and a wonderful view that overlooks the inter-coastal waterway. We did have a sharp knife, a cast iron frying pan and an oven… not vast, but they got the job done.

So you are wondering… What did we cook together? We made some of the best steaks I have ever eaten. Perfectly seasoned, cooked to perfections, melt in your mouth steaks. My mouth still waters when I think about them. You might remember the lamb chops I shared with you. We used a variation of that spice rub to season the meat. Why did our steaks turn out so wonderfully? Technique, we seared the steaks in a cast iron pan to lock in flavor. We then placed the steaks in a preheated (oven at 350 degrees) and then actually turned the oven off soon after placing the steaks in. In no time (12 -15 minutes) our steaks were ready. There are many ways to cook steaks, but this is by far the best technique I have found that consistently produces great steaks.

What you will need -

A Cast Iron Pan
1 – 2 lbs Steak Cut Thick – Ribeye or New York Strip (the steaks were so good we made them twice. Once with a ribeye, once with New York Strip. I preferred the ribeye).
2 Tbs canola oil

Pelham Inn Inspired Spice Rub -

1 Tbs Celery Salt
1 Tbs Garlic Powder
1 Tbs Onion Powder
1/2 Tbs Kosher salt

In a bowl combine all of the spices to make the rub. Coat each steak with the spice rub. Preheat your oven to 350 degrees. (The secret to these great steaks is the use of a cast iron pan). In a cast iron pan add the canola oil and heat the pan over medium heat. You want your pan to be very hot before you add the steak. Add your steak and cook for 3 – 4 minutes. With a fork pick up one end of the steak to look at the doneness. You want the steak to be caramelized, nice and golden brown. Once caramelized, flip the steak over. After both sides are browned, place the cast iron pan with the steaks into the preheated oven.

Close the oven and after 3 minutes turn off the oven. Leave the steak in the oven for 12 minutes. After 12 minutes the steaks will be cooked to a perfect medium rare. If you like your steak cooked more, you will need to adjust the times.

Chefs Note – I know some people like their steak cooked well done. The problem with a steak cooked well done, is that you cook a lot of the flavor right out of the steak. You don’t need to cook your steak rare, but there is a good happy medium.

~ Understanding different Cuts of beef steak ~


Coal Miners Spaghetti ~ Pasta Carbonara

I admit it, I’m a pasta junky! I have made my fair share of different pasta dishes, but Carbonara has alluded me until just last week. I’m really not sure why? Maybe it was the egg yolks that concerned me? It turns out those egg yolks make the most amazing rich sauce, that perfectly coats each fine strand of spaghetti! I think I might have thought that Carbonara was harder to make, but it’s actually very easy. The peas pop in your mouth adding great texture. The salty bacon and the hint of sweetness from the peas will almost guarantee you help yourself to a second portion.

The exact origins of Carbonara is a little foggy, but it is thought to have been invented in Rome, Italy around the time of World War II. Eggs and bacon were being rationed out by U.S. Soldiers, the basic components of this tasty treat. While on post, U.S. Soldiers couldn’t get enough of the newly invented pasta dish and it made it’s way back to the United States with them. Overall an easy dish to make that is simple in terms of ingredients, but shockingly flavorful!

Oh yes, in case you are wondering ~ Carbonara means charcoal burner and is sometimes referred to as coal miners spaghetti.

What you will need -

1 Tbs Olive Oil
10 oz Frozen Peas
8 oz Bacon
¼ Cup Pecorino Romano Cheese (plus extra for topping)
3 Large Eggs (2 whole eggs, one yolk) Room Temperature
¼ Yellow Onion Chopped fine
2 Cloves Garlic Chopped
¼ tsp Pepper
¼ tsp Salt
1 lb Spaghetti

You are going to need a bowl to mix the pasta in (use a metal bowl if you have one). Place that bowl under your pasta strainer in your sink. We want to warm the bowl with the pasta water, so that it helps to keep the pasta hot to cook the eggs once they are added. Defrost your peas (I heated mine in the microwave for a few minutes).

Start your water boiling. Once the water boils add your spaghetti and cook according to the directions on the box. While the water is heating up, in a large frying pan add your olive oil and heat your pan over medium heat. Once your oil is hot add your bacon and cook until browned. Remove the bacon with a slotted spoon, leaving the oil in the pan… I’m sure you will try a piece, I did! Add your chopped onion to the frying pan and cook until translucent 3 – 5 minutes. Add your garlic and cook for about 2 minutes, don’t let the garlic brown or it will become bitter. Once the onion and garlic is cooked, remove the pan from the heat. Poor off any excess fat, leaving about 1 Tbs in the pan. Return the bacon to the pan. The bacon, onions and garlic must be finished before you can strain your pasta.

In another bowl crack two of the eggs. Then for the third egg you need to separate the yolk from the white. This is pretty easy, you crack the egg over a separate bowl and pass the yolk back and forth between the halved egg shells. The egg white will fall into the seperate bowl and you will be left with just the yolk. Add the yolk to the bowl with the other two cracked eggs.

Add the Pecorino Romano cheese, salt and pepper. Whisk vigorously to add some air to the mixture.

Timing at this point becomes critical, because you are going to use the heat of the pasta to cook the eggs (or bring them to a temperature that is safe to consume) and not scramble them.

Strain your pasta making sure to collect the water in the bowl placed under the strainer. Quickly shake you pasta to remove any excess liquid. Pour the spaghetti into the frying pan with the oil, bacon, onions and garlic, toss together. Carefully pour the water out of the bowl. Pour all of the ingredients from the frying pan into the now heated bowl. Add the egg mixture and stir vigorously with a wooden spoon to coat all of the pasta with the egg mixture. Add your peas and mix them into the spaghetti. Plate, top with a sprinkle of Pecorino Romano cheese and eat at once!

{Top Photograph taken by Carly Dunn}


Lamb Chops Served with Arugula Salad & Couscous

I am not a fan of prepackaged spice combinations. I usually mix or add my own spices depending on what I am cooking. While living in New Hampshire, my local butcher introduced me to Harris’ Pelham Inn seasoning. He told me to sprinkle a little on a prime rib roast I was purchasing. What a great recommendation! Harris’ Pelham Inn seasoning is a pretty simple spice combination with celery salt being the predominate flavor. For years I’ve been having it shipped to me from New Hampshire. It’s only available in a few local shops in the New England area. The seasoning is just incredible and is a wonderful compliment to beef and lamb!

For Easter a few years ago, I served lamb chops slathered in garlic and seasoned with Pelham Inn seasoning. I received nothing, but rave reviews. This past weekend I attempted to figure out the right combination to make my own Pelham Inn inspired seasoning. Let me tell you, it wasn’t hard. All of the ingredients were listed on the label. My attempt was a success, and I’m ready to share it with you!

I love lamb chops and adding a little minced garlic and Pelham Inn seasoning makes these little puppies explode with flavor! A side of arugula salad topped with Parmesan cheese and couscous… Can you say gourmet dinner! A gourmet dinner, made fast and with ease.

You Will Need -
Enough for 2 Portions – You can easily double or triple the recipe if desired

Amazing Lamb Chops -
1 lb Lamb Chops
4 Garlic Cloves, Minced
Pelham Inn Inspired Seasoning (recipe below)

Spice Rub Inspired by Pelham Inn Seasoning -
1 ½ tsp Celery Salt
½ tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Salt
½ tsp Pepper

Arugula Salad -
2 Large Handfuls Arugula
3 Tbs of Olive Oil
Juice of 1 Lemon
Salt & Pepper
Parmesan Cheese, shaved

Couscous – I use Near East, Roasted Garlic & Olive Oil -
Prepare according to the directions on the box

Start your water boiling for the couscous. Combine all of your dry spices in a bowl to make the Pelham Inn inspired seasoning. Mince or press your garlic and rub each side of the lamb chops with the garlic. Sprinkle each side of the lamb chops with the seasoning. Don’t be skimpy!

In a salad bowl squeeze the juice of one lemon and add the olive oil. Mix vigorously with a whisk to create an emulsion, where the oil and lemon juice come together. Add salt & pepper to taste. Add 2 large hand fulls of arugula and toss. Cook your couscous according to the directions on the package.

Grill your lamb chops to your desired doneness. They cook very quickly, only 2 – 3 minutes on each side. I actually used a panini press to cook mine. It’s kind of like a George Forman grill on steroids. You can broil the lamb chops in an oven or cook them on a grill. Plate your lamb chops on top of a bed of couscous. place your arugula salad next to the lamb chops and top with the Parmesan cheese shavings. That’s it, a great quick gourmet dinner. Go, cook, eat and enjoy!

Questions, comments, love the dish? I would love to hear your comments below.


Restaurant Quality Pizza – Made at Home

About six years ago my wife and I moved from the Boston area to Texas. We left an area rich with great Italian food and… amazing pizza! We were both a little shocked to discover that the pizza in Texas, just isn’t that good. Sorry Houstonians! You may think your pizza is good, but clearly you have not eaten pizza in the North End of Boston. Great pizza is chewy and crispy with a perfect combination of flavorful cheese and tangy tomato. That great combination is difficult to find here in Texas.

Luckily I worked for several years as a restaurant manager in an Italian restaurant and have learned the finer art of pizza making. In my years working in the restaurant industry I have made thousands of pizzas. Since my options for finding good pizza in Houston were non existent, I decided to figure out how to make great restaurant quality pizza at home.

Over the last few years I have been perfecting my cheese combination and sauce recipe. I have experimented with different cooking techniques to produce a perfectly cooked pizza in my home oven, not some special pizza oven. The results have been sensational and I am excited to share them with you! This video and the recipes below are my secrets to making great pizza… at home.

Tools you will need -
- 1 or 2 Stoneware Pizza Stones – Available here
- Pizza Cutter – This is the one I use
- Pizza Peel – Available here
- Pizza Ladle / Spoodle – A ladle bent flat, see video – Order here

Place your pizza stone into your oven, and then preheat your oven to 500 degrees. It is critical that before turning your oven on, that you place your pizza stone into the oven, so that the temperature of both rises simultaneously. Once your oven reaches 500 degrees wait 10 – 15 minutes before starting, to ensure that your pizza stone comes to temperature. Now you are ready to start making pizza!

Dough -

If you have a good recipe for pizza dough feel free to make your own. Mario Batalli has a good recipe that you can find here. I prefer to purchase a few dough balls from a local pizza restaurant. They usually only charge me a few dollars for two or three dough balls and it makes the process a little easier. Ask the manager at your favorite local pizza shop if they will sell you large dough balls, in my experience most will not have a problem with it.

- Make sure that your dough temperature is at 60 degrees fahrenheit before pounding out your dough. If your dough is too cold you will end up with lots of bubbles when you cook the pizza.

{UPDATE} I get a lot of questions about making dough – Janae Monir has a great post about pizza dough on her food blog – Click here.

Pizza Sauce -

Enough for 4 large pizza’s

1 28 oz container Pomi Strained Tomatoes (You can substitute Hunt’s Tomato Sauce if Pomi is unavailable)
1 6 oz Can of Hunt’s Tomato Paste
½ tsp Garlic Powder
1 ½ tsp Salt
1 tsp Oregano

Combine all of the ingredients in a bowl and mix together until smooth. If you have time, let the sauce sit for at least an hour before making your pizza. You want all of the flavors to come together. You can even make the sauce a day ahead and store it in your fridge until you are ready to use it.

Cheese Combination -
I like the following combination, but feel free to experiment and try different cheeses.

- Sliced Provolone cheese (I like Sargento or Boar’s Head)
- Sliced or shredded mozzarella (Some mozzarella cheeses, especially the shredded version don’t have a lot of flavor)
- Shredded Sharp Cheddar cheese
- Grated Pecorino Romano Cheese

Toppings???? Go crazy, have fun, be creative. Pizza is such a fun dinner to make at home, because the combinations of toppings are endless. Get your kids involved and make it a family adventure in the land of pizza making. (For more on toppings see one of my newer posts on pizza toppings)

If you have any questions please leave a comment below, I will make sure to answer. Have fun and enjoy making tasty pizza in the comfort of your own home!


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