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 
 
 
 
 
 Mix all ingredients in a stand mixer: 
 
 Low speed for 3 minutes until cohesive. 
 High speed for 6 minutes until dough slaps the bowl. 
 
 Transfer to an oiled rectangular container. 
 Let rise for 30 minutes. 
 Perform a stretch and fold: 
 
 Stretch long sides, fold over. 
 Stretch short sides, fold over. 
 Tuck seams underneath. 
 
 Cover and rest another 30 minutes. 
 Repeat the fold process. 
 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 
 
 
 
 
 Blend all ingredients until smooth. 
 Sauté 15g minced garlic in 25g olive oil until golden. 
 Add tomato puree and simmer for 20 minutes until reduced by 30–40%. 
 
 
 
 
 🧀 Assembly 
 
 
 
 
 Oil sheet pan with 2–3 tbsp olive oil (cover sides and corners). 
 Flip dough into pan and gently stretch. 
 Rest covered for 15–20 minutes. 
 Stretch again until dough reaches edges. 
 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.