Rizzoli News

 

January 29, 2016

Spring 2016 Titles from Rizzoli

While we eagerly await the warmth of spring, Rizzoli is pleased to present a sampling of new books that ramp up the anticipation.

We invite you to view a list of forthcoming Spring 2016 books on our Featured Titles page, and if you don’t find what you’re looking for there, be sure to browse the categories at left for hundred’s of additional titles.

Take a look at this sampling of new titles below.

Interiors

BrooklynInteriors_0008625

Brooklyn Interiors
By Kathleen Hackett, Photographed by Matthew Williams
Brooklyn today fosters creative communities as never before, and they have cultivated a renegade approach to style—one rooted in broad-minded eclecticism and independence.

Brooklyn Interiors
Brooklyn today fosters creative communities as never before, and they have cultivated a renegade approach to style—one rooted in broad-minded eclecticism and independence.
Photograph © Matthew Williams

Vicente Wolf SIMON_DSC8080

The Four Elements of Design
From interior design icon Vicente Wolf, an inspirational guide for home decorators to designing unforgettable spaces based on the four natural elements.
Photograph © Vicente Wolf

landscape_barrow-street-duplex_new-york-ny_2014-1

House Rules
Drawing on examples of her own distinctive, humane modern design, celebrated architect Deborah Berke demonstrates how to create a serene haven for contemporary living.

(more…)

January 5, 2016

New Year’s Resolutions from Rizzoli

Happy New Year and welcome to 2016!
Although we are returning to “normal” after weeks of holiday cheer, the New Year marks a time of change and transition. We all know self improvement can be a challenge, so Rizzoli is offering a few easily-accomplished resolutions to help get you on your way.

10 Minutes of Yoga Every Day

Is your resolution to focus on your health? Yoga is an easy way to improve both mind and body. Here are 10 Magic Moves you can do in 10 minutes or less from Yoga at Home.


Spend More Time Cooking At Home

Cooking your meals at home is both a great way to save money and to spend more time with the family. Here are a few recipes that will make this resolution easy to keep.

Dinner with Family from City Harvest:

Something Exotic from True Thai:

Healthy Breakfast from Sarabeth’s Good Morning Cookbook:

Get Your House In Order

New Year’s is a great time to start fresh, and nothing says fresh like a clean and tidy home. Here are a few simple but effective tips from French Chic Living: Simple Ways to Make Your Home Beautiful.

Spice Up Your Love Life

There’s no shame is resolving to find time for more intimacy with your significant other. And there’s also no shame in admitting that you can use a tip or two on how to accomplish this. Read this NSFW excerpt from The Boudoir Bible below, where sex educator Bettony Vernon guides you through this new sexual landscape.

Catch Up on Your Binge-Watching

Not every resolution has to send you back to the gym. Maybe you’ve resolved to catch up on those TV shows you missed, allowing you to finally be part of the conversation. Here are just a few recommendations from 1001 TV Show’s You Must Watch Before You Die.

Find Those Silver Linings

Is your New Year’s goal to try and find the silver linings in life? Everyone can use a little pick-me-up, and thankfully Hardie grant has published a whole line of books that set out to do just that, including 100 Days Happier: Daily Inspiration for Life-Long Happiness.

December 2, 2015

Holiday Entertaining: Main Course Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Thyme-Basted Pork Tenderloin with Oyster Mushrooms

Four Servings
1 tablespoon grapeseed oil
One 1-1/4 pound (625-g) pork tenderloin
Sea salt and freshly ground pepper
4 tablespoons (60 g) unsalted butter
2 tablespoons extra-virgin olive oil
1-1/2 pounds (750 g) oyster mushrooms, torn
4 garlic cloves: 2 finely chopped, 2 crushed with skin
2 tablespoons chopped parsley
2 large thyme sprigs
Fleur de sel
Chopped toasted walnuts, for serving
Finely chopped shallots, for serving
Snipped chives, for serving

Heat the oven to 350F (175C). In a medium ovenproof skillet, heat the grapeseed oil until shimmering. Season the pork with salt and pepper. Add the pork to the skillet and cook over medium-high heat until browned all over, about 5 minutes. Transfer the skillet to the oven and roast the pork, turning twice, until an instant-read thermometer inserted into the thickest part of the meat registers 135F (55C), 18 to 20 minutes.

Meanwhile, in a large skillet, melt 1 tablespoon (15 g) of the butter in the olive oil. Add the mushrooms, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until golden, 10 to 12 minutes. Add the chopped garlic and parsley and cook, stirring, until the garlic is fragrant, about 30 seconds. Remove the skillet from the heat.

Set the skillet with the pork over medium heat. Add the remaining 3 tablespoons (45 g) of butter, the crushed garlic cloves, and the thyme and cook until the butter is foamy. Carefully tip the skillet and, using a large spoon, baste the meat repeatedly until the butter is browned and smells nutty, 2 to 3 minutes.

Transfer the pork to a cutting board and cut into 8 equal wedges, slicing on the diagonal. Spoon the mushrooms onto plates, top with the pork, and drizzle with the brown butter in the skillet. Sprinkle with fleur de sel, walnuts, shallots, and chives and serve.

—From Bistronomy: Recipes from the Best New Paris Bistros

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Holiday Entertaining: Preparing for Your Guests

PREPARING FOR YOUR PARTY

Keep the guest list small: Don’t invite more people than can comfortably eat in your home and that you feel able to cook for.

Match your menu: If your party has a theme, use that to guide everything that you serve, from cocktails through dessert.

State your intentions clearly: Use the word “dinner” rather than “party,” and give people a specific hour (rather than a range of times) to discourage drop-ins. And don’t forget to ask for an RSVP.

Make menu cards: Handwritten menus communicate that your guests are in for something special. A well-named signature cocktail can also go a long way in setting a formal (and fun) tone.

Don’t try anything new: Seated dinners are not the time to experiment with new recipes. Stick with dishes that you have made before and you will be less stressed before and during the party.

Think ahead: Make as much ahead of time as possible to cut down on last-minute surprises. Many recipes (including the ones in this book) tell you what can be made in advance.

—From Pret-a-Party: Great Ideas for Good Times and Creative Entertaining

HOW TO SET THE TABLE:

In my opinion, setting a beautiful table is an art form. The table setting not only conveys a mood but also frames the food being served. When you are having a great time at a dinner party, it is rarely simply because the food is tasty. Stepping into a room with a lovely table setting gives the impression of good things to come. It shows that you care and have made an effort on behalf of your guests. Often a glorious setting can bring simple fare to the next level.

Gather elements to set a particular scene—from selecting the right napkins and plates to enhancing them with the sparkle of glasses and the shine of the silverware. Do not save your good china, glasses, and silver for special occasions.
Make anytime special and use what you have. Even better—mix styles to create a more personal tablescape.

When it comes to forks, spoons, and knives, there is a “right” way to lay them on the table. The concentration of cutlery and glassware on the right-hand side of the plate is thought to have originated in France, with the idea that you should hold your napkin with your left hand and eat with your right. The conventional rule is that the fork should be on the left, and the knife and soup spoon on the right. All utensils and glasses are organized in order of use—from the outside in. If soup is the first course, the soup spoons are placed to the far right of the knives, unless a small shellfish fork is needed for the first course. A dessert fork and spoon may be placed horizontally above the dinner plate.

There are a few variations when it comes to glassware, but generally the water goblet is placed directly above the knife, a champagne flute just to the left, and the red and/or white wine glass to the right. Some people prefer to arrange their glasses by height. Just be sure they’re lined up, and slightly curved toward the guest, not creeping toward the adjacent diner. The bread plate (optional) is placed directly across from the glasses, aligned over the forks.

To ensure guests have adequate elbow room, established rules of etiquette dictate that there should be a minimum of 15 inches between place settings, or approximately 24 inches from the center of one place setting to the middle of the next. Make sure that your guests will never be without a plate in front of them. Two plates on top of one another will make the service easier. Besides, stacked plates of varying sizes also look good on the table. Or, you can put the soup bowl on top of the plate that will be used for the next course. The same goes for the salad plate if you start with a salad.

To make serving easier, have a pitcher filled with cold water on the table before everyone is seated. Or, even better, fill everyone’s water glasses before you sit down. Place salt and pepper on the table ahead of time, too, along with wine, bread, butter, or olive oil. This will save you unnecessary trips to the kitchen during dinner.

—From French Chic Living: Simple Ways to Make Your Home Beautiful

Holiday Entertaining: Cocktail Hour

Make your guests feel welcome. Introduce everyone, and be sure when you do to include a complimentary comment about who they are and/or what they do. After making introductions, offer each of your guests the drink of his or her choice. During the cocktail hour, play background music. I suggest compiling a playlist of French standards by Edith Piaf or hits by Carla Bruni.

Setting Up the Bar
Setting up the bar is key to successful entertaining. Do not serve too much alcohol or food to your guests before dinner as you want to make sure that they have an appetite. I set out bowls full of nuts (I prefer hazelnuts), edamame, and radishes with sea salt, which are always appreciated.

Equipment
A tray for serving drinks should be readily available. A polished silver tray is best as it
is impervious to rings from cold bottles or glasses. A range of glassware is essential—
from crystal tumblers (heavy in your hand is perfect for whiskey) to stem glasses in different sizes. Cocktails are best served in small 2-to-3-ounce glasses, not in giant fishbowls. You want your guests to be happy, not sloppy. Other necessary pieces of equipment include a medium-size ice bucket (one made of crystal or silver is elegant), a few stirrers, a silver shaker, and a small plate for sliced and quartered lemon and limes. Select brightly colored cocktail napkins in fun patterns, and make them readily available.

Liquor, Wine , and Soft Drinks
Always have the following beverages available:
• An array of whiskey (Irish, bourbon, and Scotch), gin, vodka, rum, and dry vermouth, along with any special type of liquor that your friends enjoy, along with mixers, such as tonic, ginger ale, and bitters.
• A bottle of chilled white wine (opened or ready to be) and a bottle of red wine. I usually serve red wine with dinner. Chilled champagne is a chic addition.
• Bottles of Perrier or San Pellegrino for nondrinkers.

—From French Chic Living: Simple Ways to Make Your Home Beautiful

RECIPES

Rum Flip
Use best-quality aged rum in this holiday favorite and shake each drink individually.
Serves 8

1 1/2 cups aged rum
8 large eggs
8 tablespoons heavy cream
8 rounded teaspoons sugar
Ice cubes

For each drink, combine 3 tablespoons rum, 1 egg, 1 tablespoon cream, and 1 rounded teaspoon sugar in a cocktail shaker. Add about 1 cup ice cubes and shake vigorously until frothy, about 20 seconds. Strain the drink into a coupe glass and serve.

—From Pret-a-Party: Great Ideas for Good Times and Creative Entertaining

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Holiday Entertaining: Appetizer Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Latkes with Apple Puree and Sour Cream

2 tablespoons unsalted butter
1 sprig rosemary
1 (1/2-inch) piece ginger, peeled
2 tart apples, peeled, cored, and chopped
2 tablespoons sugar
Salt
1 medium-size onion
4 baking potatoes
2 large eggs
2 large egg yolks
5 tablespoons cornstarch or potato starch
4 tablespoons clarified unsalted butter
Sour cream for serving

Preheat the oven to 450° F. Heat the butter with the rosemary and ginger in an ovenproof sauté pan on medium and cook for a few minutes until the butter turns nut-brown. Do not allow it to blacken or burn. Remove the rosemary and ginger and toss the apples in the butter. Season with the sugar and salt to taste. Transfer the pan to the oven and bake until the apples are very tender, about 20 minutes. Remove from the oven. Reduce the oven temperature to 400° F.

Puree the apple mixture in a blender. Transfer it to a serving bowl and set it aside.

Grate the onion. Shred the potatoes using the fine shredding disk of a food processor. Combine the onion and potatoes in a large bowl.

Season them with salt.

Transfer the potato mixture to a clean kitchen towel, twist and squeeze out as much liquid as possible. Return the potato mixture to the bowl. Beat the eggs and egg yolks together. Beat in the cornstarch. Stir the egg mixture and half of the clarified butter into the potatoes.

Form the potato mixture into six disks about 4 inches in diameter and nearly 1 inch thick, using small ring molds. Place them on a baking sheet with a nonstick liner. Alternatively, the latkes can be formed in nonstick muffin tins holding 2 to 4 ounces each.

Brush the tops of the latkes with the remaining clarified butter and bake until they are golden, about 30 minutes. Unmold them onto a serving dish. Pass the apple puree and sour cream alongside.

Cook’s Notes: The potato cakes can be made with well-scrubbed unpeeled potatoes. Clarified butter is pure fat. To clarify butter, slowly melt it and let it simmer until foam rises to the top. Remove from the heat, skim off the foam, and strain the butter though a strainer lined with cheesecloth, leaving the solids behind. For 4 tablespoons clarified butter, start with 5 1/2 tablespoons unsalted butter.

—From City Harvest: 100 Recipes from Great New York Restaurants

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Holiday Entertaining: Side Dish Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Smashed Potatoes with Rosemary Vinaigrette

1 pound small red bliss potatoes, peeled
Salt
2 sprigs fresh rosemary
3 cloves garlic
Grated zest of 1⁄2 lemon
1-1/2 teaspoons lemon juice
1-1/2 tablespoons extra virgin olive oil
Pinch of crushed red chili flakes
Grapeseed or canola oil for frying

Place the potatoes in a pot of salted water with one sprig of the rosemary and two cloves of garlic and boil until they are tender, about 20 minutes. Drain the potatoes and discard the rosemary and garlic. Place the potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to crush them lightly, keeping them as intact as possible.

Strip the leaves from the remaining rosemary sprig and chop them. Mince the remaining garlic clove. Place the rosemary and garlic in a dish with the lemon zest and juice and whisk in the oil and chili flakes. Season with salt. Set aside.

Preheat the oven to 200° F. Line a small baking sheet with a couple of layers of paper towel. Pour the grapeseed oil to a depth of 1⁄2 inch into a skillet large enough to hold the potatoes in a single layer (a 10-inch pan should do the trick); heat it to medium high. When the oil is hot, add the smashed potatoes and fry them, turning them once, until they are golden brown and crusty. Season them with salt, transfer them to the baking sheet, and keep them warm in the oven until you are ready to serve.

Transfer the potatoes to a serving dish. Give the vinaigrette another whisking and drizzle it over the potatoes. Serve.

Cook’s Notes: It’s very important to select potatoes of uniform size for this recipe—not the tiniest, but about 1-1/2 inches in diameter.

—From City Harvest: 100 Recipes from Great New York Restaurants

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Holiday Entertaining: Vegetarian Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Eggplant Cannelloni
with Spicy Tomato-Basil Sauce and Caramelized Onions and Kale

For the Spicy Tomato-Basil Sauce:

1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
2 (15-ounce) cans diced tomatoes
2 tablespoons chopped basil leaves
Sea salt and freshly ground black pepper

For the Eggplant Rolls:

2 large eggplants (about 18 ounces each), cut lengthwise into 1/4-inch-thick slices
1/4 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
1 cup diced zucchini or yellow squash
1 cup diced red bell pepper
4 garlic cloves, minced
Freshly ground black pepper
2 cups cooked quinoa
1/4 cup pine nuts
1/2 teaspoon dried oregano, crumbled
1/4 cup low-sodium vegetable broth

For the Caramelized Onions and Kale:

1 teaspoon extra-virgin olive oil
1 cup thinly sliced onions
1/4 teaspoon crushed red pepper flakes
4 cups firmly packed torn kale leaves (about 4 ounces)
1 cup low-sodium vegetable broth
2 tablespoons minced garlic
1 teaspoon unfiltered apple cider vinegar
Sea salt and freshly ground black pepper

Make the Spicy Tomato-Basil Sauce: Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion, garlic, and crushed red pepper and sauté for 2 minutes. Add the tomatoes and half of the basil and simmer until reduced to about 3 cups, stirring occasionally, about 20 minutes. Season to taste with salt and black pepper. Let cool, and then stir in the remaining basil. (The sauce can be made up to 1 day ahead; cover and refrigerate.)

Make the Eggplant Rolls: Preheat the broiler. Arrange the eggplant slices on two large baking sheets in a single layer. Using a pastry brush, lightly coat the eggplant slices with 1/4 cup of the oil. Sprinkle with salt. Broil without turning until the eggplant is soft and slightly browned, watching carefully to prevent burning, about 5 minutes. Let cool completely.

Heat the remaining 1 tablespoon oil in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper, and garlic and sauté until tender, about 5 minutes. Season to taste with salt and black pepper. Mix in the quinoa, pine nuts, and oregano. Stir in the broth, remove from the heat, and let cool. Using your hands, knead the quinoa stuffing mixture until all the ingredients are well moistened. Season to taste with more salt and black pepper.

On a work surface, place 1 eggplant slice, browned side facing down, with the wide, rounded end closest to you. Place 2 tablespoons of the stuffing on the rounded end and roll the eggplant up and away from you. Place the roll seam-side down on a large heavy baking sheet. Repeat with the remaining eggplant and stuffing. (The rolls can be made up to 1 day ahead; cover and refrigerate.)

Make the Caramelized Onions and Kale: Heat the oil in a large nonstick skillet over medium heat. Add the onions and crushed red pepper and cook until the onions are golden brown, stirring frequently, about 10 minutes. Add the kale, broth, and garlic and cook until the kale is tender and the mixture is caramelized, stirring occasionally, about 20 minutes. Add the vinegar and cook for 1 minute. Season to taste with salt and black pepper. (The kale and onions can be made up to 2 hours ahead. Set aside at room temperature.)

Preheat the oven to 350°F. Uncover the eggplant rolls, if refrigerated, and bake until heated through, about 15 minutes. Bring the tomato sauce to a simmer. Spoon about 1/3 cup of the sauce onto each serving plate and top each pool of sauce with 2 or 3 eggplant rolls. Spoon the caramelized onions and kale over the rolls and serve.

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Holiday Entertaining: Dessert Recipes

Tiramisù
Serves 4 to 6
Preparation time: 25 minutes
Chilling time: 3 hours
Ingredients
1 cup (250 ml) strong coffee
2 extra large (US) or large (UK) eggs
Scant ½ cup (3 oz./80 g) sugar
2 ½ cups (1 ¼ lb./500 g) mascarpone
Scant ¼ cup (1 oz./30 g) confectioners’ sugar
2–3 tablespoons Amaretto liqueur
8 oz. (250 g) ladyfingers
Unsweetened cocoa powder for dusting
Tiramisù literally means “pick me up” in Italian and it really does keep to its word. A single spoonful of this creamy dessert is an instant pickme-up. With this recipe, you’ll be able to make a light, airy, deliciously soft and creamy tiramisù, and what’s more, it won’t be runny at all. This is just how I like my tiramisù to be. Feel free to adapt the recipe and make it with fruit: instead of soaking the ladyfingers in coffee, use a little kirsch or eau-de-vie, and insert a layer of fresh raspberries between the layers of mascarpone cream. Fresh pears or peaches with a few crumbled shortbread cookies will add an original, tasty touch to your dessert. For a tiramisù without any alcohol, soak the ladyfingers with coffee and finely grate a little orange zest over them before smothering them with cream.
I often double the quantities to make a second layer of both ladyfingers  and mascarpone cream, and you may want to do so too.
Prepare the coffee and set aside.
Separate the eggs. Place the yolks in a mixing bowl with the sugar and with an electric beater, whisk until the mixture is as pale and thick as possible, about 3 minutes.
Add the mascarpone and whip until the texture is light and airy. Beating the mascarpone until it resembles whipped cream gives the tiramisu its lovely texture and ensures that it holds its shape.
Make sure your beaters are perfectly clean, grease-free, and dry. In another mixing bowl, whip the egg whites. When they begin to hold soft peaks, add the confectioners’ sugar. Continue whipping until the meringue mixture holds firm peaks.
Using a flexible spatula, fold the egg whites into the whipped mascarpone, taking care not to deflate the mixture.
Stir the liqueur into the coffee.
Dip the ladyfingers into the coffee mixture just to moisten them. Be careful not to soak them.
Pack the ladyfingers tightly in a 7 x 10 inch (18 x 24 cm) dish. Pour the mascarpone cream over the ladyfingers, spreading it evenly. If you’re making a second layer, repeat the process. Chill for at least 3 hours.
Just before serving, sprinkle the entire dessert with cocoa powder that you’ve pushed through a small sieve. A dusting of cocoa powder around individual portions is very attractive, so you may want to plate the tiramisu before serving.

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Tiramisù

Serves 4 to 6
Preparation time: 25 minutes
Chilling time: 3 hours

1 cup (250 ml) strong coffee
2 extra large eggs
Scant 1/2 cup (3 oz./80 g) sugar
2 1/2 cups (1-1/4 lb./500 g) mascarpone
Scant 1/4 cup (1 oz./30 g) confectioners’ sugar
2–3 tablespoons Amaretto liqueur
8 oz. (250 g) ladyfingers
Unsweetened cocoa powder for dusting

Prepare the coffee and set aside.

Separate the eggs. Place the yolks in a mixing bowl with the sugar and with an electric beater, whisk until the mixture is as pale and thick as possible, about 3 minutes.

Add the mascarpone and whip until the texture is light and airy. Beating the mascarpone until it resembles whipped cream gives the tiramisu its lovely texture and ensures that it holds its shape.

Make sure your beaters are perfectly clean, grease-free, and dry. In another mixing bowl, whip the egg whites. When they begin to hold soft peaks, add the confectioners’ sugar. Continue whipping until the meringue mixture holds firm peaks.

Using a flexible spatula, fold the egg whites into the whipped mascarpone, taking care not to deflate the mixture.

Stir the liqueur into the coffee.

Dip the ladyfingers into the coffee mixture just to moisten them. Be careful not to soak them.

Pack the ladyfingers tightly in a 7 x 10 inch (18 x 24 cm) dish. Pour the mascarpone cream over the ladyfingers, spreading it evenly. If you’re making a second layer, repeat the process. Chill for at least 3 hours.

Just before serving, sprinkle the entire dessert with cocoa powder that you’ve pushed through a small sieve. A dusting of cocoa powder around individual portions is very attractive, so you may want to plate the tiramisu before serving.

—From Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes

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Holiday Entertaining: Unusual Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Darkwing Duck Pizza
From Roberta’s Pizza, Brooklyn, New York
Makes 1 (16-inch) pizza, serves 3 to 4

2 tablespoons unsalted butter
8 ounces Brussels sprouts, coarsely chopped
2 tablespoons sugar
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 ounces Pecorino Romano, grated (1/4 cup)
8 ounces Chandoka, shredded (2 cups)
4 ounces duck breast prosciutto, thinly sliced

For Dough:

1 3/4 cups bread flour, plus more for dusting
2 teaspoons sugar
1 teaspoon active dry yeast
1/2 cup plus 3 tablespoons water
1 tablespoon extra virgin olive oil, plus more for greasing
1/2 teaspoon salt

Herbed Olive Oil:

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

For the Balsamic Syrup:

1/2 cup good-quality balsamic vinegar
1/2 teaspoon honey
1 bay leaf

Make New York–Style Pizza Dough (see below) at least 12 hours ahead. Rest the dough on the counter until it comes to room temperature, about 1 hour. Make the herbed olive oil.

Move an oven rack to the lowest position. Preheat the oven to 500°F for 30 minutes.

Make the Balsamic Syrup: Put the vinegar, honey, and bay leaf in a heavy-bottomed small saucepan over medium-high heat. Bring to a simmer. Cook, stirring frequently until it is the consistency of thick maple syrup, 10 to 15 minutes. You should have about 2 tablespoons. Discard the bay leaf.

Melt the butter in a medium skillet over medium-high heat. Add the brussels sprouts, sugar, vinegar, salt, and red pepper flakes and toss well with tongs. Reduce the heat to medium and cook for about 10 minutes, until limp, stirring occasionally. Drain in a colander set in the sink.

Shape the dough and place it on the pizza pan or screen: Spray a round 16-inch pizza pan with nonstick cooking spray and then lightly coat with flour. Place the pan next to the dough on the counter and quickly pick up the crust while sliding it onto the pan. Reshape as necessary into a round or oval shape.

Spread the herbed oil over the dough with a pastry brush, covering the entire surface. Sprinkle with the Romano, leaving a 1-inch border, then top with the shredded Chandoka. Cover the cheese with the brussels sprouts, then add the proscuitto slices.

Bake the pizza for about 15 minutes, until the crust is deep brown and the toppings are bubbling. Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for 5 minutes. Sprinkle with the balsamic syrup. Cut it into 8 wedges and serve.

New York–Style Pizza Dough

Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, about 5 seconds. Add the water and the olive oil and mix until a ball forms, about 2 minutes.

Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. When the dough is ready it should be firm, smooth, and supple.

To test elasticity, hold a 1-inch piece between your fingers and stretch the dough to make a windowpane. It should look like bubblegum. If not, knead for 5 minutes more and

test again. Keep going until the dough passes the test, up to 30 minutes more.

Pour a teaspoon of olive oil into a medium bowl. Wet your hands with water, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator overnight or up to 72 hours. After about 12 hours, the dough will be wider and taller, approximately doubled in size. Rest the dough on the counter until it comes to room temperature, about 1 hour.

—From The United States of Pizza:
America’s Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-Free

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