BY RYAN SPELTS
January and February are prime football watching months, with the Superbowl the grand finale. Here are some delicious snacks to share with football fans!
I love homemade pizza, and I love making it authentic. We have awesome neighbors behind us who have a brick oven that we have been able to make pizza in, and we love it. The key to pizza, in my opinion, is the dough. Great pizza dough has two key characteristics. One is that it needs to have a slightly rubbery resistance to it when you bite into it. It is hard to explain, but when you bite perfect dough, you can tell it isn’t just bread. Second, it needs to be a little sour. This comes from letting it ferment for 3-5 days in your fridge. This gives the dough the perfect texture and flavor. The dough itself is super simple; just flour, olive oil, warm water, yeast and salt.
Add 2 tsp. of dry active yeast to 1 1/2 cups of water at 100o
(Let sit for 2-3 minutes and watch for bubbles to start forming)
1/3 cup of olive oil
1 tsp. salt
4 cups of flour (add more if dough is too sticky)
Knead the dough for 5minutes and then put in a covered bowl and put it in the fridge. Let it raise there for 3-5 days. Take it out 30 minutes before making pizza so it isn’t hard and get it to room temp. Roll out or toss small sections for personal pizza (use flour to keep it from sticking) or make bigger chunks to make two medium to large pizzas. The dough will rise in the oven, so I try to get it fairly thin. Put corn meal down on your cooking surface and cook in the oven. If you are using your oven in the house, turn it up as high as you can. Cook for 8-10 minutes.
If you have a smoker, a great way to add even more incredible flavor is to get a pizza stone; pre-heating it before putting the pizza on helps. I use a pizza peel with generous amounts of corn meal to make the dough slide off. Top the pizza with your favorite toppings before sliding it into place in the smoker or pizza oven. It takes some practice to make this work. Turn up the heat to as close to 600o as you can. Cook for 8-15 minutes; you just have to watch it and see how it is doing. The cheese should be melted and topping sizzling. Make sure to keep the lid closed primarily so it makes the heat go all around and not just on the bottom. It is tricky to keep an eye on it while also keeping the lid closed, so watch on your first one so you know how long it will take.
One tip I will giveyou, though, is if you want to try a s’mores pizza, precook the dough by itself, poking lots of holes with a fork. When the dough is starting to brown, sprinkle it with graham cracker and butter mixture. Then, put on marshmallows and chocolate sauce and cook for about 2-3 minutes until everything melts. Yum!
Did you know?
12.5 MILLION pizzas sold on Superbowl Sunday in 2021 *
Pepperoni is America’s favorite topping *
To get them extra crispy, make sure to remove all the moisture from the chicken’s skin. To do this, place a wire rack on a cookie sheet and leave thawed wings in your fridge overnight. Put the wings into a plastic bag and pour in a baking powder and spices mixture (see below for one option) and shake it up. Put the chicken back onto the wire rack, skin side up, and cook it in the oven at 300oF for 20 minutes. Remove from the oven and crank the oven up to 425oF. Once the oven is up to temperature, put the wings back in for 40 minutes. They come out amazing. You can eat them as they are with blue cheese or ranch dressing, or you can try my special dirty bird sauce below.
5 tsp. baking powder
1 tsp. blackening spice
1/2 tsp. salt
1 1/2 tsp. onion powder
1 tsp garlic powder
I follow a guy on TikTok who is an awesome cook. I have learned a ton from watching his videos. I have previously tried a few things that have been problematic for me. I have made chicken wings several times, and they are hard to get wrong. For one Superbowl party, I made some Parmesan Garlic wings and barely got to have one myself because they were gone so quickly. The thing I have noticed, though, is that my wings didn’t have the crispy outer shell that I like; this TikToker showed me how to make it happen. Follow him @thatdudecancook on TikTok.
Sauce It Up
MEDIUM BUFFALO SAUCE
2/3 cup of hot sauce (Franks Red Hot)
1/2 cup melted butter
1 1/2 Tbsp. white vinegar
1/4 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper (optional for less heat)
A pinch of salt
Bring to a slow boil in a saucepan and then simmer to keep fluid.
1/2 cup of butter (melted
1/2 cup of grated Parmesan (I sometimes use grated cheese. Both are good! Grated makes for a smoother sauce, while the sauce with shredded cheese is kind of chunky. You can also make the smooth sauce and sprinkle grated Parmesan over the top.)
A pinch of salt
1/4 tsp. of black pepper
A full head of Garlic or one heaping Tbsp. of the pre-minced garlic
1/2 tsp. onion powder
Just melt the butter and add the other ingredients. Blend it if you want it smoother. For an amazing taste, toss your crispy wings in both medium buffalo and garlic parmesan for an out-of-this-world taste! Toss wings in a large bowl with the sauce to get full coverage.
Mixture of two sauces above
Did you know?
1.42 BILLION buffalo wings were eaten on Superbowl Sunday in 2021 *
UTAH’S FAVORITE WING SAUCE is Teriyaki according to grillcookbake.com
America’s favorite dipping sauce is RANCH*
Follow @thatdudecancook on TikTok for great wing recipes