Awesome sound system: Check.
Pizza and wings ordered: Ch--
Wait... What?
You're just going to order crappy pizza and wings? This is the biggest game of the year.
That won't get your party into the end zone. You need an amazing menu to get those
last few yards. Those pizza place wings and store bought salsa just won't cut it here.
What you need is fresh, homemade, and secretly easy. Nobody but you needs to know
that last part.
Here's the My Test Kitchen approved Superbowl party menu:
New York Style Pizza:
For the dough:
3 cups bread flour
2 tsp sugar
1/2 tsp instant yeast
1 1/3 cups ice water
1 Tbs vegetable oil
1 1/2 tsp salt
In food processor fitted with metal blade, process flour, sugar, and yeast until combined,
about 2 seconds. With machine running, slowly add water through feed tube; process
until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand
10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball
that clears sides of work bowl, 30 to 60 seconds. Remove dough from bowl and knead
briefly on lightly oiled counter top until smooth, about 1 minute. Shape dough into tight
ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for
at least 24 hours and up to 3 days.
For the sauce:
1 can (28-ounce) Whole Peeled Tomatoes, drained and liquid discarded
1 Tbs Extra-Virgin Olive Oil
1 tsp Red Wine Vinegar2 Cloves Garlic, minced
1 tsp Salt
1 tsp Dried Oregano
1/4 tsp Ground Black Pepper
Process all ingredients in food processor until smooth, about 30 seconds. Place in a
medium bowl and refrigerate until ready to use.
One hour before baking pizza, move your oven rack up to the second highest position,
set pizza stone on rack, and heat oven to 500 degrees. Remove the dough from the
refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly
oiled baking sheet, spacing them at least 3 inches apart. Cover loosely with plastic wrap
coated with nonstick cooking spray. Let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured counter-top. Using
fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker
than center. Using hands, gently stretch disk into 12-inch round, working along edges
and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and
stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce
in thin layer over surface of dough, leaving 1/4-inch border around edge.
Note: Add the toppings of your choice, be careful, however, not to overload the pizza.
An overloaded pizza will bake soggy, and the crust will lose its flavor. If you are using
vegetables, I recommend only using fresh. Canned and frozen vegetables will add too
much moisture to your pizza, resulting in the above mentioned disaster.
Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza
carefully onto stone and bake until crust is well browned and cheese is bubbly and
beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and
place on wire rack for 5 minutes before slicing and serving. Repeat steps for the second pizza.
Buffalo Wings:
10-12 Chicken Wings
1 tsp Salt
1 tsp Pepper
For the sauce:
2 oz Franks Red Hot
1 tsp Texas Pete
1 tsp Salt
1 tsp Pepper
1 Tbs Butter
2 Tbs Brown Sugar
Optional: If you like hotter wings like me, I suggest adding 1 or 2 minced fresh
peppers of your choice. I like Habenero, and Jalapeno.
If you use whole chicken wings, you will need to separate them first. To do this, find the
joint with a very sharp knife, and slice through. You should also remove the pointed end.
Discard the ends, or save them to use for stock.
Fill a large pot with one to two inches of water, and bring to a boil. Place your wings in a
steamer basket, and steam them for ten minutes. Remove from the basket and place
them on a cooling rack in a paper towel lined cookie sheet. Put them in the refrigerator
for 1 hour.
Preheat oven to 425 degrees. Bake wings for 15-20 minutes on each side. Remove from
oven. Over medium heat, melt butter and saute peppers if used. Whisk in the remaining
ingredients and heat through. Pour sauce and wings into a large bowl and coat evenly.
Serve.
Abuelitos' Salsa:
5-6 Plum Tomatoes, seeded, diced
1 Small Onion, diced
1 Jalapeno, diced
1 Habenero, diced
2 Cloves Garlic, minced
1/8 Cup Cilantro, chopped
1 Lime, juiced (about two teaspoons)
Combine all ingredients in your serving bowl. Squeeze the lime over the bowl and gently
stir. Refrigerate or serve.
