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HOW TO MAKE PIZZA
Basic Pizza Recipes
Traditional New York Pizzeria Dough and Sauce Recipe
Ingredients: Dough
1 cup - Lukewarm water
2 tablespoons - Milk
2 teaspoons - Brown sugar
1 teaspoon - Salt
1 tablespoon - Shortening
1 tablespoon - Corn meal
1 tablespoon - Extra virgin olive oil
1 package - Yeast
3 cups - All-purpose flour or unbleached white flour
Ingredients: Sauce
2 cans (14.5 oz.) - Roma or Furmano's Whole Peeled Tomatoes
1 can (14.5 oz.) - Roma or Furmano's Pizza Sauce
1/4 teaspoon - Dried oregano, crushed
1/4 teaspoon - Dried basil, crushed
1/4 teaspoon - Dried marjoram, crushed
1/2 teaspoon - California garlic salt
1/4 teaspoon - Cayenne black pepper
Preparation and Assembly:
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.
Add corn meal, olive oil
and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.
Add the
remaining flour and mix it with your hands.
Turn the dough out on a lightly floured surface
and knead the dough about 8 to 10 minutes.
Form the dough into
a ball and place it on the table around a warm place. Let it rest about
45 minutes to 1 hour.
Push down the dough and make a 12" to 14" circle with your hands or the pin roller, if you prefer.
Rub the olive oil on the baking
sheet and place the pizza dough on it, let it rest for another 45 minutes.
Preheat your oven to 375°F.
Brush the olive oil in the area of the pizza dough on the center, but not brush
on the outer ring of the dough.
Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough.
Place the pizza into the oven on the lowest rack, immediately reduce
temperature to 375°F and bake about 8 to 10 minutes.
Authentic
Italian White Pizza Recipe
Ingredients:
4 3/4 - Cups white flour
2 - Cups warm water; 105° F.
3 - Teaspoons dry yeast
1 - Teaspoon salt
1 - Tablespoon olive oil
Olive Oil
Kosher salt
Dried Rosemary
Preparation:
Dissolve yeast in the warm water. Add yeast/water mixture to 3 cups of the
flour. Mix, adding regular salt and olive oil a little at a time. Add the rest
of the flour bit by bit until the dough "feels right".
Turn dough onto a floured board and knead; adding more flour if necessary
to keep the dough from sticking to your fingers. Put the dough in a
greased bowl and rotate to distribute the grease all over the dough. Let
rise until about double in size (approx. 2 hours).
Remove the dough, punch down and roll out on the floured board to a
thickness of 3/8 to 1/2 inch (make it any shape you desire). Put dough in
a pan or cookie sheet. With a pastry brush, paint liberally with
additional olive oil. Use your thumb and 2 fingers to make dimples over
the entire surface. Sprinkle the Kosher sea salt and rosemary over the
surface of the dough. Let rise a little more.
Bake at 375° F for about 25 minutes. When done, paint liberally
again with olive oil.
Chicago
Meat-Lover's
Deep-Dish Pizza Recipe
Prep the
sauce and dough:
2 1/2 to 3 cups - Your favorite
marinara, pizza or spaghetti sauce, or,
try ours at Pizzeria Pizza Sauce Recipes.
28 oz. - Pizza Dough Ball. Find a terrific pizza dough recipe just
perfect for this
pizza in our Pizzeria Pizza Dough Recipes.
Ingredients:
8 2.5 oz - Italian,
onion or herbed meatballs, browned
1 lb - Sweet Italian
sausage, cut into 8 links, browned
8 slices - Genoa
Salami
8 slices - Prosciutto
or Capacola
8 slices - Bacon,
cooked
8 slices - Pepperoni,
large
1 medium - Red or yellow
onion, sliced into 1/4" rings, raw
1 to 1 1/2 cups - White
mushrooms, sliced or quartered, sauté optional
1 cup - Colossal
black olives, whole or halved
1 1/2 to 2 tbsp - Fresh
garlic, minced
1 tbsp - Italian seasonings: oregano, basil, sage,
savory, marjoram, thyme, rosemary
1/4 cup - Parmesan cheese, fine freshly grated
2 cups - Mozzarella cheese, grated
Form the dough:
Roll out a 28 oz. ball of pizza dough into an 18" round and 3/8" thick
circle.
Form into a deep-dish pizza pan, allowing the edges of the dough circle to
droop
over the top cutting edge of the baking pan.
(Important: Fill the dough shell with the ingredients before trimming the crust
edge so that
the dough does not slip down into the vertical pan wall and become
"bunched" and uneven!)
Assembling the deep-dish pizza:
Pour half of the sauce into the dough shell and spread
evenly over the bottom. Arrange the meats uniformly around the bottom of the pan. Lace the vegetables over the meats. Sprinkle over with garlic and seasonings.
Layer the Mozzarella cheese evenly over the filling.
Top by dribbling the remaining sauce
over the cheese layer, then sprinkle with the Parmesan.
Now, trim away the excess dough drooping from the pan edge, leaving enough dough
around the circumference to "flute" with thumbs or a
fork, or, "fold and tuck" a curled, uniform crust edge around the pizza.
Baking and serving:
Bake pizza in a pre-heated
oven at 300°F - 325°F on the middle rack until mixture
bubbles and
dough crust is medium
brown, (45 to 55 minutes). When done, let cool to set up a little while then slip
from pan onto a large cutting board. The pizza can be cut into slices or served whole in the
pan as is often done.
Serves 4-8 hungry meat-lovers.
Barbeque Chicken "Southwestern" Pizza Recipe
Ingredients:
2 Tbs - Olive Oil
2 - Chicken breast, skinned, cut into strips
1 Tsp - Chili powder
1 Tsp - Garlic powder
1 - Yellow onion, medium diced
1 - Green pepper, medium diced
1 Cup - Your favorite barbeque sauce or try,
Smokey BBQ Sauce
Recipe
or
Bacardi BBQ Sauce Recipe
1 Cup - Sharp cheddar cheese, shredded
Guacamole, try
Guacamole Sauce Recipe
Sour cream
Pico de Gallo
Preparation:
Prepare a 15oz. ball of pizza dough.
Find a pizza dough recipe.
Skin and strip the chicken breasts and season with salt and black pepper. Heat oil in large
skillet over medium-high heat until hot.
Add chicken; sauté, stirring 5 minutes
or until lightly browned. (Optional: grill chicken & roast peppers
on a charcoal grill).
Stir in chili powder and garlic powder.
Add onions and bell
pepper; cook and stir an additional 1 minute or until vegetables are tender.
Pre-heat oven to 425°F. Lightly oil a 12" diameter pizza pan.
Roll out the dough ball with a rolling pin into a 13"-14" circle and center it in the baking
pan and neatly trim or dimple crimp the edge of the crust.
Par-bake the dough
shell at 425°F
for 6 to 8 minutes or until very light golden brown.
Arrange the combined chicken topping
evenly over the partially baked crust. Drizzle the
barbeque sauce over chicken, then sprinkle with the cheese.
Return the pizza to the oven.
Bake an additional 14 to 18 minutes or until crust is golden brown. Makes 6 to 8
servings.
Option: Add barbeque sauce to chicken in pan after browning.) Serve with individually portioned sides of guacamole,
sour cream or Pico de Gallo.
Also, try shrimp as a substitute for the chicken. Bon Appetit!
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