Brooklyn Blackout Pizza

 Note: While baking, the dough may start to bubble in places with no chips, and the chips may slightly darken and burn. Most imperfections will be forgiven post-bake, as you slather  chocolate chips over the dough base.

Ingredients
2 x 270-gram Cocoa Dough balls (for 8- to 10-inch pizzas)
2 cups (360 grams) chocolate pudding
1 ½ cups (150 grams) dried cake crumbs
2 cups (250 grams) moist cake crumbs (optional)
⅔ cup (220 grams) dark chocolate chips

Prepare the dough, pudding, and cake crumbs in advance; remove your cocoa dough from the fridge at least two hours before baking. Preheat your oven to between 800 and 900°F (425 to 490°C). 

Stretch your dough ball out to the desired size. Turn the ball out onto a lightly floured surface. Carefully open it as you normally would until you reach the desired size. The chocolate may make the dough slightly more resistant. If that’s the case, let it rest for a few minutes before stretching again. 

If you find the edges begin to get ragged, cup the cornicione with your non-dominant hand and use your fingers to press the dough up against the inside of your palm, repeating all the way around. 

When ready to bake, place the base on a lightly floured peel, evenly coat with half the chocolate chips and launch into the oven. Bake for 30 seconds on high heat, turning halfway through. Turn off the flame completely and let the pizza cook in the residual heat for 40 seconds to a minute, turning to ensure the crust cooks evenly all the way around. 

Remove the pizza to a peel or rack to cool. Use an offset spatula to spread the melted chocolate chips out to the edge of the base, leaving a centimeter or so of bare crust. 

Once the pizza has cooled, use the offset spatula to evenly coat the base with a half-centimeter layer of pudding (about 180 grams per pizza). 

Use a tablespoon to evenly scatter a coating of dried cake crumbs (100 to 150 grams per pizza) on top of the pudding layer. Avoid pressing down. 

Finally, top the pizza with a layer of moist cake crumbs (about 125 grams per pizza). 

Cut into 6 slices and serve.

DRIED CAKE CRUMBS

Make a chocolate cake - when done baking, cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Turn the oven down to 150°F (65°C). 

Once the cake has cooled, divide it into thirds. In a large bowl, gently crumble two-thirds of the cake and reserve, covered, until ready to use. The crumbs will be moist and quite large.

Crumble the remaining cake into moist crumbs and place them on a lined baking sheet in an oven preheated to 150°F (65°C) for 2 hours (or until sandy to the touch). Pulse in a food processor or blender and keep in a sealed container until ready to use. They will have a lighter, drier texture. 

Chocolate Pizza Dough

 Yield

3 x 270-gram balls (for 8- to 10-inch pizzas) or 2 x 410-gram balls (for 12- to 14-inch pizzas)

Equipment
mixing bowls
scale
cooling rack
offset spatula 

Difficulty
Medium/Hard

Ingredients
1 ¼ cups (300 grams) water at 50 to 58°F (10 to 14°C)
2 ½ cups (400 grams) all-purpose flour
1 teaspoon (3 grams) active dry yeast
1 tablespoon (15 grams) extra-virgin olive oil 
2 teaspoons (10 grams) fine sea salt
3 tablespoons (20 grams) unsweetened cocoa powder
2 tablespoons (20 grams) bittersweet baking chocolate bar

Method
In a large metal mixing bowl, add the water, flour, yeast, and oil. Use a wooden spoon to mix the dough by hand until no flour is visible, about 2 minutes. Let the dough rest for 20 minutes.

Warm the chocolate baking bar in the microwave until it has completely melted (about a minute) or use a double boiler (bring an inch of water to a boil in a saucepan, then place a heat-safe bowl on top, add the chocolate and melt it, mixing frequently, about 2 to 3 minutes). Allow the chocolate to cool for 2 minutes. 

Meanwhile, add the salt to the dough in a large mixing bowl, turning it over in the bowl and kneading it until the salt disappears (about a minute). Then, add the cocoa powder and repeat the process. 

Begin the final 10-minute hand mix. Start in the bowl. Slowly add the melted chocolate into the dough while mixing. Once it is absorbed into the dough (about a minute), turn the dough onto a lightly floured surface and knead with both hands for about 10 minutes. Use the heel of your hand, pressing the dough down hard and out on the counter, then gather the dough up and fold it back into itself. Repeat.

Cut the dough into 2 or 3 even pieces (depending on your preferred size), weigh and ball. 

Place the balls in a proofing container (or in lightly oiled containers covered with plastic wrap or lids) and cold-ferment in the fridge for 48 hours. You can continue to cold-ferment for up to 96 hours. 

Keto Chicken with Bacon & Ranch

 2 T butter

1 1/2 T homemade ranch seasoning mix

4 oz cream cheese, softened to room temp

1/4 C heavy cream

2/3 C chicken broth

1/4 C cooked bacon, crumbled

1/2 C shredded cheese

about 4 C broccoli florets

2 C cooked chicken, cubed small or shredded

Topping:
1 1/2 C shredded cheese

1/2 C cooked bacon, crumbled

DIRECTIONS:

Preheat oven to 350.

Melt butter, and add cream cheese, seasoning, broth, heavy cream, bacon and cheese. Whisk to combine while broccoli is steaming. 

Stir the broccoli and chicken into the sauce mixture, and add toppings. 

Cook in oven (transfer to oven if using oven safe skillet, otherwise transfer to a 9x13) about 20 minutes until bubbly and cheese is melted. Can broil for 2mins at the end to crisp up the top if desired.

Eat as is, or serve over cauliflower rice (keto), or regular rice (not keto).

Dry Ranch Style Seasoning

 Combine with Mayo and buttermilk (for a dressing), or sour cream for a dip. Makes about 1T

1 t dried parsley

3/4 t black pepper

1 t seasoned salt

1/2 t garlic powder

1/4 t onion powder

1/8 t dried thyme