https://www.yogathenpizza.com/practiceandeat daily 0.75 2022-12-31 https://www.yogathenpizza.com/practiceandeat/january-2022 monthly 0.5 2022-01-31 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/0e82bda4-d61a-4e28-855e-c883434297d1/E0DFFB10-3BFF-46BD-BD94-FC94158ADF86.jpeg Practice and Eat - January 2022 - Make it stand out This month’s pizza: Pepperoni Pizza Makes 1 x 12” pizza - we followed the Pizza Czar margherita recipe and added pepperoni Ingredients 1 (250-g) dough ball - we got ours from Great Gold 56 grams (1/4 cup) tomato sauce 6 basil leaves 40 grams (1.5 oz) fresh mozzarella 13 grams (1/2 oz) parmigiano-reggiano 15 grams (1 tablespoon) EVOO 6 slices pepperoni Directions Preheat oven to 932˚F (500˚C) - we have an Ooni pizza oven Stretch out dough to 12” on a flour dusted surface Spread sauce evenly, leaving 1 inch around circumference Tear basil and place on top of sauce Tear off mozzarella chunks and place onto the pizza Dust with parmigiano-reggiano, and drizzle with olive oil Bake pizza in oven rotating every 10-15 seconds until cooked evenly Enjoy with… Mike’s Hot Honey. We first tasted this delicious hot honey on the Hellboy pizza at Paulie Gee's and have been adding it to our homemade pizzas ever since. https://www.yogathenpizza.com/practiceandeat/february-2022 monthly 0.5 2022-02-28 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/72133cd7-1264-4a42-9285-b335699f18d6/IMG_5428.jpeg Practice and Eat - February 2022 - Make it stand out This month’s pizza… Sauce We made some sauce this month for our pizzas. We followed the Pizza Czar basic tomato sauce recipe. Makes 1 quart (about 1 liter) Ingredients 1 (794-gram/28-ounce) can whole peeled tomatoes, drained 5 grams (about 1 teaspoon) sea salt, adjust to taste 10 grams (about 2 teaspoons) extra-virgin olive oil, adjust to taste Directions In a bowl, combine the tomatoes, salt, and olive oil. With an immersion blender, blend until the tomatoes are smooth and sauce is emulsified. Taste and adjust the seasoning. Pizza recipe… We made the same pizza from last month but used our own sauce this time. You can check out the pizza recipe here. https://www.yogathenpizza.com/practiceandeat/march-2022 monthly 0.5 2022-04-01 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/0b7be14d-2d7f-463c-9ecb-15c9099f6c7c/IMG_5583.jpeg Practice and Eat - March 2022 - Make it stand out This month’s pizza… Tip We’ve been burning a lot of pizzas over here at the Jones Treehouse. But I think we figured it out and wanted to share this little tip with you if you are making pizza with an Ooni Fyra oven too. When firing up our pizza oven we open the chimney all the way. And then after launching the pizza we only open the chimney partially. We’ve experimented with closing the chimney completely, but then the flames rush out through the back. And when we’ve kept the chimney completely open, our pizza always ended up scorched. Pepperoni Pizza We used the same pepperoni pizza recipe from our January post. Sauce Head over to last month’s post for a pizza sauce recipe. Dough Check back in next month for our pizza dough recipe. https://www.yogathenpizza.com/practiceandeat/april-2022 monthly 0.5 2022-05-04 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/d5ef15c0-4214-42f8-bc70-b21ab06f8522/IMG_5974.jpeg Practice and Eat - April 2022 - Make it stand out This month’s pizza… Dough We followed the Classic Pizza Dough recipe from Ooni: Cooking with Fire. Makes 5 x 12in pizzas - equivalent to 5 x 160g dough balls Ingredients 300ml cold water 10g salt 2g instant dried yeast 500g flour, plus extra for dusting Directions Place two-thirds of the water in a large bowl. In a saucepan, bring the other third of water to a boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water. Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with plastic wrap and leave to rise in a warm place for 1-2 hours. When the dough has roughly doubled in size, divide it into 5 equal pieces. Place each piece of dough in a separate bowl or tray, cover with plastic wrap and leave to rise for another 20 minutes, or until doubled in size. Note: you can also cold-prove your dough, a technique that allows the yeast to work on the sugars in the flour for longer, helping the dough develop a deeper flavor. To do this, use half the amount of yeast listed in the ingredients, and leave the dough to prove (rise) in the fridge for 24-72 hours. Divide the dough and cover as described in the main recipe, then set aside (not in the fridge) for at least 5 hours, until it is room temperature. We're trying the cold-prove technique. More Tip: check out last month’s post for a tip on cooking with an Ooni Fyra oven. Sauce: head over to February’s post for a pizza sauce recipe. Pepperoni Pizza: go to January’s post for a pepperoni pizza recipe. https://www.yogathenpizza.com/practiceandeat/may-2022 monthly 0.5 2022-06-01 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/a867bcaa-7438-4376-b570-88d046782988/IMG_5977.mov-high.gif Practice and Eat - May 2022 - Make it stand out This month’s pizza… Box We ordered some custom Yoga then Pizza boxes. For now these are just for fun, but in the future we hope to host in-person events. Stay tuned! Dough Head to last month’s post for a pizza dough recipe. Sauce Check out February’s post for a pizza sauce recipe. Pepperoni Pizza Go to January’s post for a pepperoni pizza recipe. https://www.yogathenpizza.com/practiceandeat/june-2022 monthly 0.5 2022-06-27 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/0589f9ed-2662-40a5-9939-9c15580dc112/IMG_6277.jpeg Practice and Eat - June 2022 - Make it stand out This month’s pizza: Spicy Pepperoni Sicilian Pizza Makes 1 (12-by-16-inch) pan pizza (we followed the Pizza Czar recipe) Ingredients 1 half sheet pan (900 g) Sicilian Grandma dough proofed and ready to top 250 grams low-moisture mozzarella, thinly sliced 102 grams Spicy Grandma Sauce 50 grams Parmigiano-Reggiano cheese, finely grated 2 pinches dried wild Sicilian oregano, stems removed 60 grams pepperoni, sliced (about 25 pieces) 40 grams extra-virgin olive oil, in a squeeze bottle Directions Preheat the oven with pizza stones to 475˚F Cover the dough with the mozzarella in a single layer. Using a 2-ouce ladle, completely cover the mozzarella with the tomato sauce Spread half of the Parmigiano-Reggiano evenly over the sauce and sprinkle with the oregano. Place the pepperoni evenly on the pizza, starting from the outside in. Remember: Pepperoni migration is unavoidable! Don’t be surprised if the slices aren’t where you left them. Using a squeeze bottle, drizzle with the olive oil. Bake the pizza in its pan directly on the pizza stone for 15 to 20 minutes, until the crust is golden brown and the cheese has begun to brown. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Top with the remaining Parmigiano-Reggiano. Allow to cool for 5 minutes before cutting into 8 slices. Enjoy your tray J is from Scranton, PA where they refer to pizzas as “trays”. Enjoy! https://www.yogathenpizza.com/practiceandeat/july-2022 monthly 0.5 2022-07-30 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/f1a0a0a4-9250-4538-96f7-e81e507cf538/IMG_6475.jpeg Practice and Eat - July 2022 - Make it stand out This month’s pizza: Sicilian Grandma Dough Makes 2 (900-gram) Sicilian pizzas (we followed the Pizza Czar recipe) Ingredients 900 grams high-protein flour 100 grams whole-grain flour 30 grams sea salt 720 grams (3 cups) water 100 grams starter 60 grams extra-virgin olive oil Directions Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly. In another large mixing bowl, combine the water and starter. Create a crater in the flour and pour the liquids in the center. Being mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes. Mix by stretching and folding the dough onto itself for about 6 minutes. Transfer the dough to a lightly oiled container with a lid and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours. Rest at room temperature (covered) for 30 minutes. Using about 40 grams of olive oil, lightly oil two baking pans. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (two 900-gram pieces) into rectangles by folding the edges into themselves. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour. Life the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan’s edges. Using your fingertips, gently dimple the entire length of the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size. Par-bake or top and bake according to your chosen recipe’s instructions. Just add 10 minutes to the bake time if you skip the par-bake. Sicilian pizza recipe Check out last month’s post. https://www.yogathenpizza.com/practiceandeat/august-2022 monthly 0.5 2022-09-30 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/cbbac432-c0ac-4499-b25a-16fa119fa5de/IMG_1836.jpeg Practice and Eat - August 2022 - Make it stand out This month’s pizza: Margherita Pizza Makes 1 x 12” pizza - we followed the Pizza Czar recipe and used our new Breville Pizzaiolo Ingredients 1 (250-g) dough ball 56 grams (1/4 cup) tomato sauce 6 basil leaves 40 grams (1.5 oz) fresh mozzarella 13 grams (1/2 oz) parmigiano-reggiano 15 grams (1 tablespoon) EVOO Directions Preheat oven using the wood fired setting Stretch out dough to 12” on a flour dusted surface Spread sauce evenly, leaving 1 inch around circumference Tear basil and place on top of sauce Tear off mozzarella chunks and place onto the pizza Dust with parmigiano-reggiano, and drizzle with olive oil Transfer pizza to oven and bake until crust is spotted brown and cheese is melted, about 2 minutes Dough Check out our April post for a dough recipe. https://www.yogathenpizza.com/practiceandeat/september-2022 monthly 0.5 2022-10-03 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/61d5629e-34b5-4f85-b3ea-3a36bf92f3e9/IMG_1895.jpeg Practice and Eat - September 2022 - Make it stand out This month’s pizza: White Pie with Prosciutto, Arugula, Cherry Tomatoes Makes 1 x 12” pizza - we followed the Pizza Bible recipe. Ingredients 1 (250-g) dough ball 6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1 1/2 cups) 6 thin slices (about 4 ounces/115 grams) prosciutto 1 1/2 cups arugula 12 cherry tomatoes, preferably multicolor, halved (or quartered if large) Garlic oil Small piece Parmigiano-Reggiano, for shaving Directions Preheat oven using the thin & crispy setting on the Breville Pizzaiolo Stretch out dough to 12” on a flour dusted surface Top dough round with the mozzarella Bake for about 2 minutes Transfer to the cutting board and slice into six wedges Drape a slice of prosciutto over each wedge, crumpling it just a bit to give it some height Distribute the arugula evenly over the pizza Arrange the cherry tomatoes over the arugula Drizzle with garlic oil Use vegetable peeler to shave Parmigiano-Reggiano over the top Dough Check out our April post for a dough recipe. https://www.yogathenpizza.com/practiceandeat/october-2022 monthly 0.5 2022-10-28 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/7b78ee0d-86f1-44c3-9c1c-d4150b8e787c/DSC05370.JPG Practice and Eat - October 2022 - Make it stand out This month’s pizza… Thin & Crispy Dough Makes 7 (250-gram) dough balls - we followed the Pizza Czar recipe. Ingredients 500 grams high-protein bread flour 500 grams all-purpose flour 30 grams sea salt 600 grams water, at 72°F 150 grams starter (3 to 5 hours after feeding it at room temperature) 5 grams cake or fresh yeast (or 1.58 grams instant yeast) 80 grams extra-virgin olive oil, plus more for the container Directions Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands. In another large mixing bowl, combine the water, starter, and yeast. Create a crater in the flour and pour the liquid mixture in the center. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together into a ball and the bowl is clean. After it has just come together, add the olive oil and mix until fully combined. Stop mixing and cover the bowl with plastic wrap. Rest for 30 minutes. Uncover the dough and mix by stretching and folding the dough onto itself for 5 minutes. Lightly oil a large container. Add the dough and cover tightly with plastic wrap. Allow the dough to rest for 2 hours at room temperature. Then gently fold the dough into itself. Re-wrap and let it sit at room temperature for about 3 hours. Remove the dough and place it on a lightly floured surface. Lightly flour your hands and, using a dough cutter and scale, portion it into 250-gram dough balls. Form each dough into a tight ball by folding it in on itself, being careful to handle the ball quickly and gently to not transfer much heat. Place the balls on a lightly floured 13-by-18-inch baking sheet. Lightly flour the surface of the dough balls and cover them with plastic wrap. Proof at room temperature for 5 hours or until the balls double in size. At this point you can use them or transfer to the refrigerator and rest for up to 48 hours. Pizza Check out last month’s post for a white pie with prosciutto, arugula, cherry tomatoes recipe. https://www.yogathenpizza.com/practiceandeat/november-2022 monthly 0.5 2022-11-30 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/513f9188-03ef-4eb4-8ce9-79ba954d2bb8/IMG_2114.jpeg Practice and Eat - November 2022 - Make it stand out This month’s pizza: Wiseguy Makes one 10-inch pizza - we followed the Bianco recipe. Ingredients 1 large white or yellow onion, sliced into thick rings 1 tablespoon extra virgin olive oil, plus more for drizzling fine sea salt and freshly ground black pepper 1/4 cup loosely packed fresh flat-leaf parsley leaves one ball pizza dough, rested and ready to shape 2 ounces smoked mozzarella, smoked gouda, or smoked cheddar, sliced or cut into cubes 1/2 pound sweet Italian sausages, or your favorite sausages, cooked (grilled, panfried, or roasted, as you like) and thinly sliced on the diagonal coarse sea salt Directions Preheat the oven to 400˚F Arrange the onion slices on a rimmed baking sheet and drizzle with the 1 tablespoon olive oil, then carefully turn them so they’re evenly coated with oil. Season with fine sea salt and pepper and pop them into the oven for 10 minutes. Carefully turn the onion slices and cook for 10 more minutes. Toss them well and cook for about 10 minutes longer. Scrape them into a bowl and toss them with the parsley. Set aside. Place a pizza stone on the oven rack and increase the oven temperature to its maximum setting. Grab a pizza peel and give it a nice, light dusting of flour. Shape the dough and set on the floured peel. Hit the dough with the mozzarella, scattering it evenly and stopping about 3/4 inch from the edges. Add the caramelized onion slices, draping them over the spots where there’s less cheese. Finally add the sausage, arranging it to balance the cheese and onion. Open the oven and, tilting the peel just slightly, give it a quick shimmy-shake to slide the pizza onto the pizza stone. Bake the pizza for 10 to 15 minutes, until the crust is a crisp and golden brown. Remove the pizza with the peel, sprinkle with a pinch of coarse salt, and drizzle with olive oil. Dough Check out last month’s post for a dough recipe. https://www.yogathenpizza.com/practiceandeat/december-2022 monthly 0.5 2022-12-31 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/4d26253a-e367-4b63-b4b7-985ac4b798fa/B1EE560B-6938-45A5-8CAC-58BBFC99860C+2.jpg Practice and Eat - December 2022 - Make it stand out This month’s pizza: Plain Cheese Makes 1 (13-inch) pizza Ingredients 1 (250-g) dough ball 56 grams tomato sauce 50 grams low-moisture mozzarella, shredded 60 grams fresh mozzarella 5 grams extra-virgin olive oil, in a squeeze bottle 20 grams parmigiano-reggiano, finely grated Directions Preheat the oven with pizza stones to your oven’s highest temperature setting Stretch out the dough Spread the sauce evenly on the dough starting from the inside out, leaving 1 inch around the dough’s circumference for the crust Distribute the low-moisture mozzarella evenly onto the sauce Using your fingers, tear off quarter-sized pieces of fresh mozzarella and top directly onto the pizza, leaving about 3/4 inch between each piece Bake the pizza directly on the pizza stone for 5 1/2 minutes, or until the crust is nicely browned, checking the bottom and rotating it halfway through or an evenly colored crust. Cut the pizza into 6 slices. Using a squeeze bottle, evenly top the pizza with the olive oil and then the parmigiano-reggiano. More Thin & Crispy Dough: head over to October’s post Sauce: go to February’s post https://www.yogathenpizza.com/home daily 1.0 2022-08-01 https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/5e80d993-ffa9-4db8-a1b4-2b1cfa4eadad/tempImagew8VxVl.jpg Home https://images.squarespace-cdn.com/content/v1/61d89fe256bada5e6773e4b5/6c4a71f3-4b44-4fad-b92c-0c75aee779ed/tempImageGvm0ZH.jpg Home https://www.yogathenpizza.com/about daily 0.75 2022-01-30