All purpose Pizza Dough recipe plus Turkish flatbread with filling

https://www.youtube.com/watch?v=dkQ06t23gao

Dough Formula

900 g Bread Flour

100 g whole wheat flour

15 g salt

5 g instant yeast

650 g water (65% hydration)

After mixing and folding the dough, you can bulk‑ferment it:

• Either at room temperature for a few hours

• Or in the refrigerator overnight for more flavor

1.      Mix dough

2.      Bulk ferment until doubled (room temp or overnight cold)

3.      Divide into dough balls

4.      Cold‑proof the dough balls overnight

5.      Use them the next day for all five pizza styles

Pizza Styles

Neapolitan Pizza

·         Dough ball: 250 g

·         Pan: None (hand‑stretched)

·         Notes: High heat 700–750°F, light sauce, fresh mozzarella, basil.

Detroit Style Pizza

·         Dough ball: 550–600 g

·         Pan: Blue‑steel Detroit pan

·         Notes: Cheese before sauce, brick + cheddar blend, caramelized cheese edge.

South Shore Bar Pizza

·         Dough ball: 200 g

·         Pan: 10‑inch round pan

·         Notes: Toppings to the edge, thin crisp crust, cheddar + mozzarella.

New York Style Pizza

·         Dough ball: 300 g

·         Pan: None (large hand‑stretch)

·         Notes: Low‑moisture mozzarella, crisp yet foldable slice.

Lahmacun (Turkish Pizza)

·         Dough ball: 150 g

·         Pan: None (rolled thin)

·         Notes: Spiced lamb mixture, baked hot, served rolled with herbs and lemon.

Key Notes:

• Spiced lamb mixture pressed directly into dough

• Bake at 600–650°F

• Serve rolled with herbs, onions, lemon

Turkish Filling (from the video)

• Red pepper

• Onion

• Garlic

• Fresh parsley

• Tomato paste

• Turkish spice mix

• Salt

• Ground lamb (blended in last)

Technique:

• Blend vegetables + paste + spices first

• Add lamb and blend again until smooth

• Spread thinly and press into dough

Quinoa Porridge with Grilled Tomatoes and Garlic

 Recipe by Ottolenghi 

Ingredients

250g of RINSED quinoa (1 ½ cups)

4 ⅔ cup vegetable stock (1.1 liters)

20g unsalted butter (4 tsp)

10g parsley (⅓ cup)

100g feta, broken into chunks (3.5 oz)

1 tsp olive oil

250g baby plum tomatoes (1⅔ cups)** or more!

4 cloves of garlic, thinly sliced

10g mint leaves (⅓ cup)

Salt and pepper

Herb Oil

1 green chile, seeded and coarsely chopped (we used 1-2 rehydrated, dried red chiles)

15g parsley (½ cup)

15g mint leaves (½ cup)

100 mL olive oil (7 tbsp)

salt

Instructions

1. To make the herb oil, place the chile, parsley, mint, oil, and ½ t of salt in the ninja bullet or small food processor and blend until it forms a smooth sauce, with a thick pouring consistency

2. Place the rinsed quinoa in a medium saucepan, add the stock, and bring to a boil. Turn down the heat to medium and cook gently, uncovered, for about 25 minutes, stirring from time to time, until a porridge-like consistency is formed. You might need to add a bit more stock if the quinoa is sticking to the pan. At the very end, fold in the butter until it melts, followed by parsley, and then feta, making sure the feta stays in chunks.

3. While the quinoa is cooking, place a large saute pan over high heat and add the oil. When the oil is hot, add the tomatoes and cook for about 5 minutes, shaking the pan once or twice so that all sides get some good, charred color. Add the garlic and cook for 30 seconds, so that it turns golden brown without burning. Transfer to a bowl and (OPTIONAL) sprinkle with ¼ t salt (or less!) and black pepper. Chop the mint and fold it into the tomatoes just before serving.

4. Spoon the warm quinoa porridge into shallow bowls, top with the tomatoes, finish with a drizzle of the herb oil, and serve at once.

Tuna Salad with Edamame

 

*adapted from The Healthy Meal Prep Cookbook by Toby Amidor

PREP TIME: 15 minutes COOK TIME: 5 minutes

1 cup frozen shelled edamame

4 cans chunky light tuna in water, drained

1 cans tuna, packed in oil

1 medium onion, chopped

1 jalapeno, finely diced, or pickled jalapenos

2 celery stalks, chopped

2 scallion, chopped

4 tablespoons mayonnaise

4 tablespoons nonfat plain Greek yogurt

2 tablespoons Dijon mustard

2 teaspoons freshly squeezed lemon juice

1-2 teaspoons hot sauce (optional)

⅛ teaspoon salt

¼ teaspoon pepper

I . Bring a small pot of water to a boil over high. Add the edamame and cook until heated through, about 5 minutes. Drain, then set aside to cool for at least 10 minutes. Alt: use packaged ready to eat edamame from Trader Joe's.

2. In a medium bowl, add the tuna, edamame, onion, jalapeño, celery, and scallion. Mix to evenly combine.

3. In a small bowl, mix together the mayonnaise, Greek yogurt, mustard, lemon juice, hot sauce, salt and pepper.

4. Spoon the mayonnaise dressing over the tuna, and mix to evenly coat.

Store up to 5 days in sealed container in fridge

Black Bean Chipotle Soup

 Ingredients

1 Tablespoon olive oil

1 yellow onion

4 cans of black beans (or other beans) or dried beans

*dried bean conversion = ½ cup dry = 1 can of beans

⅓ cup red lentils

3 cups of broth

1 can of chipotles in adobo sauce (can add less if it’s too spicy)

Suggested toppings: sour cream, tortilla chips, cherry tomatoes, avocado

Instructions

1. Saute onion in olive oil

2. Add rinsed and drained beans, red lentils, broth, and chipotles

3. Instant pot - 14 minutes high, quick release

4. Immersion blend to desired consistency

5. Serve with sour cream, tortilla chips, chopped cherry tomato, and avocado