Firehouse Friday with the Milford Fire Department

It’s another smokin’ Firehouse Friday and this week we’ve got the guys from the Milford Fire Department in the kitchen showing Teresa how they make homemade gourmet pizza.

While rolling out the dough, Nick Holinko, Captain, and Jason Hall, Firefighter, spoke about their upcoming fundraising events.  In addition to their annual Toys for Tots program, which provides new, unopened toys to needy children in Milford; they are hosting their second annual Wine and Beer Tasting to benefit the Connecticut Burn Center, on February 21 ^st.  Visit their website for more information on either of these two great initiatives at www.local944.com

For more information or to make a donation to the Connecticut Burn Center, you can find them at http://ctburncenter.wtnh.com

Pizza Dough

Ingredients

1 cup of warm water (110 degrees F)

1 (1/4 oz) envelope of active dry yeast

1 teaspoon of sugar

3 Cups of all purpose flour

1 Tablespoon of Extra virgin Olive Oil

1 teaspoon of salt

Directions

1. Stir the warm water, yeast and sugar in the bowl of a heavy duty mixer, let the ingredients sit until the mixture becomes foamy (about 5 minutes)

2. Add 1 1/2 Cups of flour, oil and salt into the mixture.  Using the hook attachment, combine the mixture until it is smooth.

3. Add the remaining flour 1/4 cup at a time on the low speed setting of the mixer.

4. After all of the flour has been added, turn the speed up to 3 or 4.Mix for about 3 minutes or until a smooth, tacky ball of dough forms.  

5. Remove the dough ball from the bowl and knead for about a minute or two until all of the air is expelled and the dough becomes firm.

6. Place the dough in a lightly oiled mixing bowl.

7. Cover the bowl in plastic wrap and place it in a warm area and allow 60-90 minutes until the dough rises and doubles in size.

8. If not used the same day, the dough can be refrigerated for a couple of days.

9. If you choose to refrigerate the dough, I recommend placing the dough in a warm area for about two to three hours, or until the dough is room temperature. This will allow the dough to be stretched out easier.

10. Choose only fresh ingredients...it makes the best tasting pizza!

11. I recommend placing a pizza stone in an electric oven in the middle rack at 500 degrees.  Use cornmeal or Semolina on the wooden peel. It allows the pizza dough to move easily from the peel to the stone.

12. Cook time is 8-12 minutes per pizza.

13. Recipe makes dough for one 16inch pizza. 

The Milford Fire Department and Local 944 would like to wish all of our families and friends a Merry Christmas, Happy Hanukkah, and a Happy New Year.