Welcome Clubhouse hawhere we celebrate the most enjoyable food and drink of the game. Hope you brought your appetite.
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The best bite of food in Boyne It can be found appropriately inside the trophy room pizzeria & pub. This is not a discrediting of the quality of food served elsewhere in the northern Michigan resort. On the contrary, it is just a celebration of classic American -style pizza that the executive chef Nic Manning and his team of chefs have refined over the past three years.
Manning first developed a passion for designing high quality pizza more than a decade ago, and since then it is dedicated to the time and energy to adjust the dough details to give the perfect harmony of fresh crust and satisfactory chewing; intensification of the flavor of the sauce; and narrowing to the right cheeses to maximize the aroma without compromising the structure.
Best of all, Manning admits that great pizza like baked ones every day in the trophy room I have be repeated at home. Here, we share the tips and tricks of the chef for classic pies, ensuring the next nights of future pizza.
Making the dough
Don’t worry about the thought of making pizza dough from scratch. Just start with a pack of pizza flour of King Arthur. Why King Arthur’s? According to Chef Manning, the recipe printed on the package is not only easy to execute, but produces a good finished product. Of course, the chef recommends a tweak: when you are pouring warm water, add a few tablespoons of high quality olive oil. “Got is a better bite,” he explains about the finished dough. “Got a structure. There are crusts, but it’s not as chewed as it is climbing together.”
The secret in the sauce
One of the most common mistakes that disrupts the efforts of the most amateur chefs in pizza quality pizza pizza is a heavy hand with the sauce. Not only that, but they use the sauce that is very wet. “The good sauce should be dry with a strong aroma,” says Chef Manning. To get there, he suggests cooking a clumsy sauce, leaving it boiling over low heat until he thickens. While you are doing it, you can also fold in some minced parmesan. “This will dry your sauce,” he explains. “Cheese absorbs some of those juice, giving more body to the sauce.”
Talking about cheese….
Say cheese!
You know that old ads for less being more? It applies to the two most critical pellets of a pizza, sauce and cheese. As Chef Manning points out, most amateurs think that loading a pizza with layers over cheese layers is the best way to go, but all the cheese is actually sabotaging the quality of the end result. The upper layer can be beautifully fried, but the middle layers end up in steam than baking, which means that when they melt, they are emitting more juice. All that dives out of the dough, and after it happens, your fresh, chewed crust goes there.
Be sure to buy good quality cheese with low humidity. Manning swears for a combination of mozzarella and provolone, as the elderly quality of provolon presents a handful of fragrance. And the more flavoring cheese, the less you have to use. It is another trick to maintain the structure of the pizza crust. “Good food,” he says, “starts with good ingredients.”
By hitting the end of the rock
You do not need a pizza oven at home to create restaurants worthy of restaurants. If your kitchen furnace has a convection environment and the ability to reach temperatures at least 425 degrees, you are well on your way. All you need after that is a good quality pizza stone.
When making purchases for one, remember that the size matters – the thicker the stone, the better it will be in keeping heat, which is what you need to bake a pizza with a proper crust. Regarding how to use it more effectively, first place a furnace rack in the middle position (this ensures it has the right airflow around the pizza while cooking), then heat the stone in a convection oven with a temperature of at least 425 degrees. Once the stone is hot, you are ready to transfer your pie, baking it for about 12 minutes. Just don’t rely on the appearance of molten cheese on top as an indication of when the pizza is made. Instead, use a shoulder to carefully raise the dough from the stone. When it is quite brown and determined, you will know that it is ready to serve. “The true Donas of your pizza,” says Manning, “comes from the last check.”
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