# Italy # Spaghetti Sauce - 1lbs (450g) lean beef (Walmart tube) - 1x can of spaghetti sauce - 1x can of Diced tomatoes - 1x Tomato paste (2 if slowcooker) - Pack of Mushrooms - 1x large Onion - 1x Green bell pepper - Garlic - Italian seasoning & pepper Notes: - Brown meat and fry Onions first. - Simmer for 2hr. - No added salt required. Enough is in the canned stuff. - Makes 6 bowls with spaghetti,using full pack of spaghetti. - About 4cm of space left in slow-cooker if more ingredients are desired - Slowcooker method tends to be runny # Mushroom Risotto - Onion 1x - 2 packs of various shrooms chopped big - 2x cartons of regular chicken Broth (keep hot in separate pot while using), leftover drink - 1.5 cup of risotto rice - Thyme or rosemary or parsely or sage towards the end Fry the onion in olive oil until translucent. Add splash of wine. Add the uncooked rice and a ladel of Broth and reduce. Repeat. Fry mushrooms in a separate pan in butter while risotto is cooking. Once mushrooms are almost done add herbs. Add mushrooms after the rice is done so that you don't boil the mushrooms in Broth. Mix. Done. # Sheet Pan Pizza 🧂 Dough Ingredients

- 285g warm water - 7g instant yeast - 20g olive oil - 425g strong all-purpose flour (11.7% protein or use bread flour) - 8g salt

🥣 Dough Method

1. Mix all ingredients in a stand mixer: - Low speed for 3 minutes until cohesive. - High speed for 6 minutes until dough slaps the bowl. 3. Transfer to an oiled rectangular container. 4. Let rise for 30 minutes. 5. Perform a stretch and fold: - Stretch long sides, fold over. - Stretch short sides, fold over. - Tuck seams underneath. 7. Cover and rest another 30 minutes. 8. Repeat the fold process. 9. Rest another 30 minutes (90 minutes total).

🍅 Sauce Ingredients

- 28oz crushed tomatoes - 7g salt - 10g sugar - ½ tsp black pepper - 1 tsp dried oregano - ½ tsp chili flakes - 1 tsp dried basil - 50g tomato paste

🍳 Sauce Method

1. Blend all ingredients until smooth. 2. Sauté 15g minced garlic in 25g olive oil until golden. 3. Add tomato puree and simmer for 20 minutes until reduced by 30–40%.

🧀 Assembly

1. Oil sheet pan with 2–3 tbsp olive oil (cover sides and corners). 2. Flip dough into pan and gently stretch. 3. Rest covered for 15–20 minutes. 4. Stretch again until dough reaches edges. 5. Proof while oven preheats to 550°F (or 475°F for nonstick pans).

🍕 Toppings

- 12 slices full-fat mozzarella (300g), shingled edge-to-edge - Sauce in dollops (25g each), spread randomly - 10–12 chunks fresh mozzarella, torn - Thinly sliced pepperoni - Grated aged Parmesan (fine, gravel-like texture)

🔥 Bake

- Bake on pizza steel at 550°F for 18–20 minutes. - Rotate halfway through.

# Pizza Dough 🍕 Pizza Dough Ingredients 400g warm (not hot) water 20g extra virgin olive oil 7g instant yeast (1 packet) 15g salt 20g sugar 680g all-purpose flour (Bob’s Red Mill recommended) 🥣 Mixing Instructions Combine ingredients in a medium bowl: water, oil, yeast, salt, sugar, and, lastly, flour. Stir with a spoon for ~15 seconds until flour hydrates and clumps. Mix by hand with a wet hand, squeezing until dough is fully combined. Cover and ferment at room temperature for 30 minutes. 💪 Gluten Development With a wet hand, perform stretch and folds (5–6 times). Flip dough so seams are underneath. Round into a tight ball by tucking edges under. Cover and ferment for 60 more minutes. 🔪 Portioning Flip dough onto floured surface. Divide into four 280g balls (or eyeball). \*for quarter sheet pan pizza divide into 3 370g portions. Fold each ball: left/right, then top/bottom. Roll into a tight ball and place on oiled tray. Cover and rest for 15 minutes. 🧊 Storage Options Refrigerate for up to 5 days. Freeze for later use; thaw 90 minutes before baking.