“Klipsch is an American company with true heritage value. They never sacrifice quality and offer a unique sound signature and visual aesthetic that distinguishes them from the other brands in the market. My first Klipsch product was a pair of RF-82 towers in college. I immediately fell in love. Over the years, I’ve kept coming back to Klipsch for all my audio needs. It honestly feels like family.” – Angel Gentchev
On this week’s installment of #cookingwithklipsch, we’d like to introduce you to Chicago-based pizza-enthusiast Angel Gentchev.
By day he’s an Actuary at All State Insurance. But, by night, Angel’s busy exploring his four main passions: fast cars, mechanical watches, high-end audio tech, and cooking!
The common thread here? The opportunity for personalization.
Every watch tells a story and every car holds a special memory. High-end audio gives us an appreciation for hearing music as the artists intended, while cooking allows for creative exploration.
To Angel, music and cooking go hand in hand- a cycle of creativity fueling creativity. Good vibes in, good vibes out.
Listening to upbeat, high-energy music sets the mood. Having an analytical job requires heavy math skills. So, at home, Angel uses music and cooking to unwind and focus energy elsewhere.
Angel cites celebrity chef Gordan Ramsay as an inspiration because of his go-getter attitude coupled with a quest for perfection. After all, the most important thing in cooking is the taste. Angel believes you should never be tied to the recipe, it’s simply a guide to greatness.
“A musician’s creativity and energy fuel my passion for cooking,” he says. “That’s why it’s important to have the right Bluetooth speaker for the job. In my playlist, you can find demanding music with crisp highs and dynamic lows. To evoke the type of emotion necessary to put real love in your cooking, you need to experience a wide range of frequency responses. Thankfully, the Klipsch Groove Bluetooth speaker offers just that. With its powerful full-range driver and dual passive bass radiators. I’m very happy with the small but mighty speaker - it’s portable, offers hours of battery life, and its solid build quality makes it a dependable partner in the kitchen.”
Angel’s Perfect Pizza Recipe
This dough is *NOT a traditional Neapolitan style recipe with only four ingredients: flour, salt, yeast, and water. Through experimentation, I’ve found a recipe that works best in a home oven because most people don’t have a dedicated wood-fired pizza oven that can reach 900°F.
Puffed Crust Pizza Dough
- 500g Camuto Blue (Pizza) Tipo 00 Flour
- 300g Tepid Water
- 5 grams SAF Dry Instant Yeast
- 1 tbl Honey
- 10 grams Kosher Salt
- 1 tbl Extra Virgin Olive Oil
*Makes four medium or three large pizzas
In a large bowl, pour in 50g of water and 50g of flour and mix all the honey and yeast until fully dissolved. This is to wake up the yeast & get them feeding on sugars of the honey and flour. Let mixture rest for 10 minutes until it bubbles. Then, add in remaining flour, water, salt, and olive oil. Knead on floured work surface until a nice dough forms (~10 min). If you have a stand mixer, you can do all of this in there. Lightly oil a clean mixing bowl and place the large dough ball in there. Cover with plastic wrap and let it bulk ferment for 4-6 hours.
It should double in size. Then, portion into individual pizza dough balls and spread apart on a floured baking sheet. Cover with plastic & place in the fridge for another 2-4 hours. This develops a strong gluten network and flavor (the most important part)!
When you’re ready to bake, remove the dough from the fridge at least an hour before baking. It needs to be at room temperature before you shape it into your pizza.
- Can of whole San Marzano tomatoes, strained of some of the juices (I like my sauce a little thicker),
- 2 tbl olive oil
- 1 clove minced garlic
- Basil, salt, and pepper to taste
Crush the tomatoes with your hands or pulse with a food processor for a smoother consistency. You don’t want to blend it though as that will whip too much air into the sauce and it will be too light. In a sauce pan over medium heat, add olive oil and garlic.
Stir until fragrant. Add crushed tomatoes and basil. Reduce heat to low-medium. Add salt & pepper to taste. Optionally, add Italian seasoning and red pepper flakes. Simmer and stir to infuse and concentrate flavors for 5-10 minutes.
Shaping & topping your pizza:
This is an art best learned through practice! Remember to apply flour your work surface and don’t use a rolling pin! There are plenty of YouTube videos out there to help and it’s best taught visually.
Add your preferred amount of sauce in the middle of the stretched & shaped dough, then spread it around in a counter-clockwise fashion with the back of a large spoon.
Spicy pork chorizo, white onion, olive oil, goat cheese, fresh mozzarella, poblano peppers, honey, and arugula. This is the part of the recipe where you can get creative!
If you’re going to use sausage as a topping, make sure you pre-cook it. Sautée the sausage & onions before placing them on the pizza.
Place pizza stone/steel on the bottom rack, and optionally a heavy cast iron pan on the rack above it, then preheat your oven to the highest it will go (Angel’s goes up to 550 F).
This creates concentrated heat sources above & below your pizza.
We hope you enjoyed this week’s edition of #cookingwithklipsch. Be sure to come back for next week’s delicious dish!
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