- 1/2 oz sugar
- 1 teaspoon dry yeast
- 1 3/4 cup warm water
Place sugar yeast and water in a mixer with the dough hook. Mix the ingredients well and let sit of about 5 minutes or until a little foamy.
- 1lbs. 6 oz bread flour - unbleached and preferably organic
- 2 oz semolina
- 1 tablespoon olive oil - extra virgin
- 1/2 oz salt
Add the flour, semolina and olive oil to the yeast mixture. Mix on medium low speed until the dough has formed into a ball. Add the salt and mix for about 10 minutes. Remove dough hook and cover the dough with plastic wrap. Let rest for about15 minutes. Form dough into 7 ounce balls and keep refrigerated until ready to use. When ready to prepare, place dough balls at room tempreture or until double in size.
- 4 each garlic clove - thinly sliced
- 1/2 teaspoon red chili flake
- 2 Tablespoon extra virgin olive oil
- 1 each tomato - canned, ground 32 ounce preferably organic
- 8-10 each basil leaf - fresh, torn
- to taste kosher salt and black pepper
Add garlic, red chili flake, and olive oil to a pan. Simmer over medium-low heat until garlic is tender, being careful not to burn garlic. Add tomato and bring to a simmer. Add basil leaves and remove from heat. Season to taste with salt and pepper.
- 4 oz parmesan cheese
- 4 cup canola oil
Place canola oil in a 7 to 9 inch pot and heat to 350. Lightly flour the dough, cut into 4 pieces and flatten with your hands or a rolling pin. Place each piece one at a time in the hot oil. Fry each side to golden brown. Remove and drain on paper towels. Top each pizza with warm tomato sauce and fresh grated cheese.
About Anne Gingrass-Paik, Executive Chef of Brix Restaurant:
For more than 25 years, chef Anne Gingrass-Paik has been at the helm of some of the nation's top restaurants, crafting a personal culinary style that has earned her national accolades as well as devoted followers. Throughout her illustrious career, Gingrass-Paik has worn many hats: successful business leader, culinary innovator and role model for other female chefs, just to name a few. In addition, her long tenure behind the stoves at such legendary restaurants as Spago and Hawthorne Lane has established her as a culinary icon and mentor to some of the top chefs in California. After graduating from the Culinary Institute of America, Gingrass-Paik journeyed west to cook under the tutelage of Wolfgang Puck at Spago. Working closely with Puck, she became the restaurant's chef de cuisine, where she was not only a presence behind the stoves, but also was responsible for planning daily menus, coordinating with farmers and purveyors, managing celebrity catering and testing recipes for Puck's best-selling cookbooks.Brix represents a new beginning for Gingrass-Paik-and an opportunity for her to showcase the seasonal flavors of the Napa Valley and highlight the relationships she has cultivated with farmers and local purveyors in Northern California. Her contemporary selections use fresh produce from the restaurant's extensive gardens and orchards to create a sophisticated garden-to-table menu flecked with Mediterranean accents.
"Brix Unpaved" Event With "Street Feasts Of Sicily"
Brix restaurant will host the last of three "street food" summer dinner events, showcasing Executive Chef Anne Gingrass-Paik's passion for "street food," on October 15, 2009. Street Feasts of Sicily will feature the aromas, tastes and sounds of the Italian "street food" scene right along the unpaved walking paths of the Brix gardens.
Thursday, October 15, 2009, 6:00pm - 9:30pm
BRIX (set between the garden and the vineyards)
7377 St. Helena Highway
Yountville, CA 94558
Tickets to Street Feasts of Sicily - $35 + tax.
They may be purchased in advanced on the Brix restaurant website, www.brix.com
7377 St. Helena Hwy
Yountville CA 94558