More than 100 future chefs attended the Academy of Culinary Arts New Student Orientation, and sampled gourmet Neopolitan-style, wood-fired pizza prepared by ACA Chef Educator Daniel Matt of Mays Landing.
Chef Matt specializes in artisan breads, and prepared spinach and tomato, broccoli and Margherita pizzas in the Academy’s new wood-burning oven, located on the patio behind Careme’s Restaurant at Atlantic Cape’s Mays Landing Campus.
Other menu options were Cuban-style pork belly sliders with caramelized onions and a salad, prepared by ACA’s Director of Culinary Operations Chef Bruce Johns of Marmora.
100% Whole Wheat Pizza Dough
3/4 cup whole milk
1 package instant yeast
1 tablespoon honey
1/2 teaspoons salt
1/2 teaspoons granulated sugar
1 tablespoon light brown sugar
2 tablespoons Crisco
2 cups whole wheat flour
2 tablespoons oatmeal, dried
1 tablespoon flax seeds
In a pot, scald the milk and allow to cool. Add yeast to the milk and incorporate well, let sit 15 minutes.
Combine all ingredients except oatmeal and flax seeds into a mixing bowl equipped with a dough hook.
Mix dough on low speed until incorporated then mix on medium speed for 5 minutes.
Add oatmeal and flax seeds, mix on medium speed until incorporated.
Remove dough from mixing bowl and form into a round unit.
Place dough into a lightly oiled bowl, cover with plastic wrap and let sit until it has doubled in size.
Remove the dough from bowl and form to your desired shape.*
Spread sauce over dough, dot with favorite cheese, olive oil and toppings.
Cook on a grill set to medium-low heat until ends are crispy.
*Recipe will make a 12-inch round pizza.
(Recipe from Academy of Culinary Arts Chef Educator Daniel Matt, 2013.)
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