Fireman Bobs Never Done Before Pizza My Way Recipes

PIZZA ON THE GRILL I

Steps:

• In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
• Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
• Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

FOOLPROOF PIZZA DOUGH

Steps:

• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

HOMEMADE PIZZA(MY WAY)

Steps:

• fry the hamburger meat and the sausage at the same time if you want the onions and peppers soft you can fry them with the meats after you fry the meats stir up your pizza dough it can be store brand or any kind you want put the dough in a very deep dish pan cause this is a very deep dish pizza! after you put your dough in the pan bake it at 350 for about 10 minutes or until the dough is a little done after that put your sauce on the crust and then put the meat mixture and the onion,peppers and then some cheddar cheese then the mushrooms and then ham more cheddar if you want, then the pepperoni and then the mozz. cheese and the parm. cheese put in the oven for about 30 minutes or until the cheese is melted.

"BOB'S" BEEF BRISKET

Steps:

• The Day Before Serving.
• On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
• Pour the beer, chilli sauce and soup mix over the browned brisket.
• Top with the ketchup.
• Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
• Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
• Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
• When cooked, remove brisket from the gravy, cover and refrigerate overnight.
• Pour gravy into a seperate container, cover and refrigerate as well.
• The Next Day:.
• 3-5 hours before serving, skim the fat from the top of the gravy.
• Slice the brisket against the grain. The thickness of the slices is your choise.
• Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
• Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
• Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
• The meat will absorb some of the gravy and be extra moist and juicy.
• Remove brisket (and veggys) from the gravy to a serving platter.
• Serve gravy separately.
• Serve with horseadish as a condiment.
• Sit back and enjoy the raves!