My Best Sicilian Pan Pizza
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
The first step in making brown veal stock is to preheat your oven to 375°F.
Add the veal bones (this recipe is great for beef or chicken bones as well) to a roasting pan. Place the pan in the oven and roast the bones until evenly browned. This should take about 45 minutes.
Remove the roasted veal bones from the oven. Paint each bone with the tomato paste. It's not important to super precise. Just make sure that most of the bones have some tomato paste covering them.
Place the tomato covered bones back into the oven for about 10 minutes so the paste has a chance to caramelize. This step will add more complexity and depth of flavor to your stock.
Once the tomato paste has caramelized, remove the veal bones from the roasting pan and place them in a pot large enough to hold all of the ingredients. This includes enough water to completely cover the veal bones by an inch.
While the bones are roasting, take the time to cut up your carrots, celery, and yellow onion. A large dice works perfectly for this recipe. As a rule-of-thumb, I use 12% vegetables by weight of the bones and the ratio of onions to celery and carrots are always 2:1.
Heat the previously used roasting pan over a medium flame and saute the cut vegetables in the leftover fat until browned. Add 1 cup of water or red wine and scrape all of the delicious bits off of the bottom of the roasting pan.
Transfer the vegetables and liquids from the roasting pan to the pot with the veal bones. Add the fresh thyme, parsley stems, bay leaves, and whole black peppercorns to the pot as well.
Fill the pot up with enough water to cover the veal bones by one inch. Bring the stock up to just below a simmer over medium-high heat.
Reduce the heat so the stock maintains a slow simmer and skim off any foam that begins to develop on the surface of the liquid. This process removed impurities and fat from the stock that would otherwise impart off-flavors.
After eight to ten hours of simmering the veal bones should look very bare. Most of the connective tissue and collagen have liquified and become part of the stock. At this point, remove all of the solids from the stock and toss them.
Take the stock and pass it through a fine-mesh strainer and into a storage container. This step removes any of the smaller bits of bone, vegetables, and herbs that you don't want in the final product.
Cool the stock off in an ice bath, then transfer it to the refrigerator. Let it chill overnight, then scrape the fat solids off of the top of the stock. Portion the stock as needed and reserve it in the refrigerator or freezer.
Take the strained veal stock and return it to the pot. Bring it back up to a slow simmer and reduce the liquid by two-thirds. The result will yield around one quart of reduced veal stock. This quantity is much easier to store and you can always add water if needed.
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
