Directions

Combine the flour, sugar or honey, salt, yeast, and olive oil in a large mixing bowl or in the bowl of an electric stand mixer. Add 2 1/2 cups cool (60 to 65 degrees F) water. With a large spoon or the paddle attachment of the electric mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes. Knead the dough: If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer’s dough hook on medium-low speed. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off easily and cleanly. It may stick slightly to the bottom of the mixing bowl but not to the sides. Chill the dough: Lightly oil a bowl that’s twice the size of the dough. Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator but will stop growing once completely chilled. If the plastic bulges, release the carbon dioxide buildup by lifting one edge of the plastic wrap and then reseal. Use the dough for pizzas, calzones, or stromboli as directed in the recipes. Make Ahead Tips It’s best to mix the dough at least a day before you plan to bake. The dough keeps for up to 3 days in the refrigerator or for 3 months in the freezer. To freeze the dough: After kneading the dough, divide it into 6 pieces for pizzas or calzones or 4 pieces for stromboli. Freeze each ball in its own zip-top freezer bag. They’ll ferment somewhat in the freezer, and this counts as the rise. Before using, thaw completely in their bags overnight in the fridge or at room temperature for 2 to 3 hours. Then treat the dough exactly as you would regular overnighted dough, continuing with the directions for making pizzas, calzones, or stromboli. Variations Whole Wheat Pizza Dough: Replace 25% to 50% of the flour with an equal amount of whole wheat flour. It may be necessary to add more all-purpose flour as you knead. Your goal is to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. It may stick slightly to the bottom of the mixing bowl but not to sides of the bowl. Cornmeal Pizza Dough: Replace 25% to 50% of the flour with an equal amount of cornmeal. Start with the same water as in regular dough and adjust from there, adding more flour until the dough, when poked with a clean finger, peels off easily and cleanly. You may need to add up to 10 Tbs. of flour to get the right consistency: supple and tacky (almost but not quite sticky). The amount of extra flour will depend on the type of cornmeal. Polenta, for instance, absorbs much more slowly than fine grind cornmeal. Because cornmeal often takes a little longer to fully hydrate, you’ll find that the dough will firm up slightly as it cools in the fridge.

Directions

Scald 1 cup of milk in a sauce pan set over medium heat, do not let it boil. Remove from heat and allow it to cool somewhat. Mix the yeast with the warm water, setting it aside for 5 minutes until it gets foamy. Sift the flours and salt together in a bowl. Make a well in the center of the pile and pour the yeast water and milk into that well. Gradually mix the flour into the liquid. Beat until smooth. Cover the bowl with a towel and set in a warm place for 2 or 3 hours until quite bubbly. Melt 1/2 of the butter, then let it cool somewhat. Add the melted butter, an additional 1/4 cup of milk, 2 egg yolks and the heavy cream, stirring to combine. The end result should have a consistency of heavy cream, you may need to add more milk to achieve this. Whisk the egg whites until medium stiff peaks form. Gently fold the egg whites into the batter, trying to keep the mixture fluffy. Heat the remaining butter on a large non-stick skillet or griddle. Wipe out the extra with a paper towel so that the skillet is coated with butter. Pour the batter into small rounds about 2-inches in diameter. Cook for 1 or 2 minutes until golden brown, flip the blini and cook an additional minute or so. Serve warm or at room temperature topped with caviar, hard-boiled eggs, red onion, and sour cream

Directions

Put the blackberries and 50 grams of sugar into a saucepan set over medium heat. Cook the mixture stirring occasionally. Once the blackberries begin to release their juice mash them with a spoon until the mixture is soft and just begins to boil. Remove from heat and press the mixture through a fine sieve or cheesecloth-lined strainer. Set aside. This sauce may be kept covered in the refrigerator for 5 days. Place a large mixing bowl onto a scale. Using the tare feature, return the reading to zero. Sift in 400 grams of flour. Tare the scale to zero. Add 150 grams of sugar. Tare the scale to zero, then add 50 grams of butter. Using a fork or a pastry blender work the mixture into a dry coarse sandy consistency, with the butter well distributed. In a small glass or on a small plate, mix just enough milk into the yeast to form a paste. Scrape this mixture into the flour mixture, followed by salt, baking soda, lemon zest and juice. Add the eggs, stirring until just combined. Scrape the dough onto a lightly floured surface and knead it until it become smooth and elastic. Form the dough into a ball and place it into a buttered bowl. Cover the bowl with a clean dry cloth allowing it to sit undisturbed about 4 hours. At the end of the waiting period preheat the oven to 325 degrees F. Transfer the rested dough to a lightly floured surface and knead it again for a few minutes. Shape the dough into a 12" x 4" inch log, placing it onto a baking sheet. Bake in the oven about 40 minutes. Then allow the cake to cool about 30 minutes before serving. This cake really is best served warm, but it's not mandatory. To serve, cut the ends of the cake, saving them for another purpose. Slice the remainder into 12 equal pieces. Pour about 1 inch of Vin Santo into a bowl large enough to accomodate 1 slice of cake laying flat. Dip each slice into the wine, turning it once to allow it soak up the wine. Repeat with the additional slices adding more wine as needed. Lay 2 slices of cake on each of 6 plates. Drizzle a little of the blackberry sauce alongside and top with a dollop of the whipped cream and (optionally) additional whole blackberries.