Renato's Best Recipes!

RENATO'S Pizza Dough Recipe
(ALL RIGHTS RESERVED)
Single Batch:

1. Prepare a yeast/water mixture: add 1 3/4 oz. Of fresh yeast to 1 quart of water at room temperature - let rise about 5 minutes.

2. Pour the mixture in the mixer, add three quarts of chilled water.

3. Add 14 1/2 lb.. of the best quality "high gluten" flour.

4. 1/3 cup of salt.

5. 1/3 cup of pure extra-virgin olive oil.

6. 1/3 cup of honey (or sugar).

7. Mix at the lowest possible speed for twelve to fourteen minutes.
   Note: When properly developed, the dough should be a very even texture and should not be sticking to the bowl toward the end of the mixing cycle. Dust the mixing bowl with flour prior to stopping the mixer for easier removal of the dough.

8. Fold the prepared dough in a large ball, let rest covered for five to ten minutes, then divide and roll.

9. Store immediately (tightly covered) in a refrigerator at 34-38 degrees.
   PS. You could replace 5% of the flour with some other specialty flours, i.e.. semolina, whole wheat, rye, etc.

***dough making time is 2:00 pm; to be used the following day!!***

RENATO'S Basic Pizza Sauce
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2 cups of fresh peeled ripe "roma" tomatoes (in season)
2 cups of drained "san marzano" italian imported (1 can Of whole tomatoes)
1 tbsp of very very fine chopped garlic
1 tsp of finely chopped fresh basil
1 tsp of finely chopped fresh oregano

Salt and pepper to taste

**Note: I recommend to add the ingredients as you make up the pizza instead of making the sauce ahead of time. All ingredients should be at room temperature.

This recipe is the property of Renato specialty products and cannot be duplicated without permission. All rights reserved.

RENATO'S Basic Pizza Crust
(ALL RIGHTS RESERVED)

1 tsp of sugar or tsp of honey
1 package of dry yeast
1 cup of water (105 to 115)
3 cups of unbleached flour
1/4 tsp of salt
1 tsp of olive oil
1 tbsp of cornmeal

Dissolve sugar and yeast in 1 cup of warm water in a large bowl; let stand 5 minutes. Stir in 23/4 cups flour, salt, and oil to form soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands.

Place dough in a bowl coated with olive oil, coat the dough ball lightly with the oil. Cover dough and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Roll each half of dough into a 12" circle on a lightly floured surface. Place dough on 12" pizza pans or baking sheets lightly coated with olive oil and each sprinkled with 1/2 tbsp of cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Top and bake according to directions.

Yield: 2 (12") pizza crust (about 720 calories each).

This recipe is the property of Renato specialty products and cannot be duplicated without permission. All rights reserved.