Christian Petroni Recipes

CHRISTIAN PETRONI'S PIZZA DOUGH

Christian Petroni's Pizza Dough image

For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White Pizza. Martha and Christian Petroni prepared these recipes on episode 503 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes enough for eight 12-inch pizzas

Number Of Ingredients 5

Ingredients

3 1/4 cups spring water, heated to 95 degrees
1/8 ounce fresh yeast
8 1/4 cups "00" flour, preferably PZ3 or Caputo
3 tablespoons coarse salt
Olive oil, for shaping and baking sheets

Steps:

Combine the water and yeast in the bowl of a stand mixer and stir to dissolve. Add the flour all at once, and mix, using the dough hook on the lowest setting, for two minutes.
Add the salt and continue mixing on medium-low speed for 6 to 7 minutes until the dough is smooth and elastic. Transfer the dough to a bowl and cover with a damp towel or plastic wrap. Refrigerate for 24 hours. It should doubled in size.
Turn dough out onto work surface and divide into eight 8-ounce portions. Form each portion into a ball with lightly oiled hands. Divide the shaped dough among two sheet pans lined with non-stick baking mats or lightly brushed with oil. Lightly brush dough with oil and cover with plastic wrap, and refrigerate for another 24 hours.
Bring dough to room temperature one hour before shaping dough for pizza.

SPAGHETTI AND MEATBALLS

Spaghetti and Meatballs image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/4 pound Pecorino, grated
2 cups whole milk
6 cloves garlic, smashed
1 bunch fresh parsley, chopped
2 large eggs
1 loaf bread
Kosher salt and freshly ground black pepper
Olive oil, for frying
1 quart marinara sauce
1 knob butter
1 pound spaghetti
1 tablespoon chile flakes
1 bunch fresh basil
1/4 pound Parmesan

Steps:

Combine the beef, pork, veal, Pecorino, milk, garlic, chopped parsley, eggs, white of the bread, and salt and pepper to taste. Shape into meatballs.
Heat some olive oil in a large skillet. Add the meatballs and cook, turning occasionally, until all sides are browned. Add half the marinara and simmer until the meatballs are cooked through.
Meanwhile, cook the spaghetti until al dente.
To the skillet add remaining marinara sauce, butter, chile flakes, basil and some olive oil. Toss the spaghetti with the sauce in the skillet. Add the meatballs on top. Grate a generous amount of Parmesan over the top. Drizzle with olive oil.

CP'S CHEESY CREAMED CORN

CP's Cheesy Creamed Corn image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

6 ears fresh corn, husked
4 cups half-and-half
4 ounces pecorino, freshly grated
6 slices prosciutto
1/2 pint mascarpone
1 tablespoon unsalted butter
1 tablespoon EVOO for frying prosciutto (if not using deep-fryer)
Neutral oil, for frying, optional
Kosher salt

Steps:

Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.

CHRISTIAN PETRONI'S MARGHERITA PIZZA

Christian Petroni's Margherita Pizza image

Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes one 12-inch pizza

Number Of Ingredients 8

Ingredients

8 ounces Christian Petroni's Pizza Dough
Semolina, for peel
4 to 6 tablespoons Simple Tomato Sauce for Pizza
2 to 4 ounces fresh mozzarella, drained, cut into 1-inch pieces
5 to 7 fresh basil leaves
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons best-quality olive oil
Semolina, for dusting

Steps:

Preheat oven to the highest temperature possible with a pizza stone on the upper rack, for 1 hour.
Stretch pizza dough with your fingers, working in a circular motion, with your fingers positioned between the center of the dough and the edge, forming a rough disk that will gradually become thiner as you proceed. Then toss dough between the palms of your hands, allowing gravity to stretch it, and the center becomes thinner. Use your fists to move the dough in a circular motion to further stretch it, until it is about 12 inches in diameter, with the edge being slightly thicker. Place dough on a pizza peel lightly sprinkled with semolina to ensure it won't stick.
Using a small ladle, evenly spread tomato sauce over the surface of the dough, leaving a 1/2-inch border. Distribute mozzarella uniformly over sauce; garnish with basil leaves. Sprinkle with Parmigiano-Reggiano, and drizzle with one tablespoon olive oil.
When transferring pizza to the heated pizza stone in the oven, use one continuous, but quick, jerking motion. Once in the oven, turn the oven off, and turn broiler to high, and cook for 5 to 6 minutes. Serve drizzled with remaining tablespoon of olive oil.

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