Wednesday, September 2, 2015

HomePizzaChef

Homemade Pizza Parlor – They'll Beg You To Make Another!

Herb Pizza Dough Recipe

Posted by Lock On August - 31 - 2015 5 COMMENTS

pizza_8_bg_041104
Been looking for a great Herb Pizza dough recipe? Try this one, you’ll love it!
(Best when created with a bread machine)

Ingredients:
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water — 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil — as needed
* Oil And Cornmeal For Pan

Directions:
Stir together the yeast, sugar and warm water. Let stand until foamy, about 10
minutes. In the work bowl of a food processor fitted with the steel blade, chop
the herbs. Turn off machine. Add flour and salt.

Turn the machine on and off a couple of times. While the machine is running,
add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic
olive oil and process for 30 to 40 seconds more.

Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until
the entire surface has been coated with the oil. Cover bowl with a damp towel
and allow to rise in a warm draft free place for 1 hour or until doubled.

Roll out on a lightly floured surface and if dough is too elastic, try tossing it from
hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and
sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.
Bake for 10 minutes @ 425 degrees.

Remove from oven, lightly brush the crust with a little more oil. Top as desired.

Makes enough dough for one 12″ crust.

Thin-Crusted Pizzas with Onions and Black Olives

Posted by Lock On August - 29 - 2015 ADD COMMENTS

Thin Crust Pizza With Onions & Black Olives

Are you a fan of thin crust pizza? Here’s a recipe that you don’t want to miss! This savory combination of black olives and onions will surely wake up your taste buds!

Serves: 4 to 6

Prep time: 45 minutes

Grilling time: 15 to 20 minutes
Dough

1 envelope active dry yeast
1?2 teaspoon granulated sugar
3?4 cup warm water (105° to 115°F)
2-1?2 cups all-purpose flour, plus more for rolling dough
Extra-virgin olive oil
1 teaspoon kosher salt

Sauce

2 tablespoons extra-virgin olive oil
1?2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1?2 teaspoon granulated sugar
1?2 teaspoon kosher salt
1?4 teaspoon freshly ground black pepper

2 large red onions, cut crosswise into 1?3-inch slices
Extra-virgin olive oil
1?2 cup Mediterranean black olives, pitted and cut in half
2 cups grated mozzarella cheese, about 8 ounces
1–2 tablespoons finely chopped fresh Italian parsley

1. In a medium bowl combine the yeast and sugar with the warm water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1?2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1?2 hours.

2. In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes, including the juice. Use the back of a large spoon to crush the tomatoes. Season with the sugar, salt, and pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook until you have 2 cups of sauce, 40 to 45 minutes, stirring occasionally. Let cool slightly and then purée in a food processor or blender. Allow to cool.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Brush the onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until the onion is well marked, 10 to 12 minutes, turning once. Cut each slice in half.

5. Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough. Lay the dough on the cooking grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over direct medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts to the back of a baking sheet, with the grilled sides facing up.

6. Spread about 1?2 cup of the sauce across each pizza crust, leaving a 1?2-inch border around the edges. Arrange the onions and olives over the sauce. Sprinkle the cheese on top. Transfer the pizzas from the baking sheet to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Garnish with parsley. Cut into wedges.

Serve warm.

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Apple_oatmeal_pizza

 

The infamous pizza pie continues to be one of the most beloved foods in the world, especially in the United States. As the baby boomer generation continues to dictate a wide variety of trends inside and outside of the food and beverage sectors, new and alternative ideas are beginning to emerge to move pizza closer to healthier and more exciting recipes that this sector of society craves.

The way pizza is served, cooked and eaten is also evolving. Many people are experimenting with new ways of enjoying their favorite pizza pies without the gluten content found in traditional pizza crusts. Some examples of these types of gluten free products include tapioca flour, corn flour, white rice flour and corn meal.
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Crazy Crunchy-Crust Pizza Recipe

Posted by Lock On August - 25 - 2015 6 COMMENTS

hpc_pic4a
You’ll like this quick pizza recipe! Great unique crust with a savory flare… you may even want to add your own touch to the toppings.

Ingredients:

Batter Mix
* 1 cup flour
* 1 teaspoon salt
* 1 teaspoon Italian seasoning or oregano
* 1/8 teaspoon pepper
* 2 eggs
* 2/3 cup milk

Toppings
* 1 pound ground beef
* 1/2 pound sweet Italian sausage
* or
* 1 cup pepperoni
* 1/4 cup chopped onion
* 1 cup pizza sauce
* or
* 8 ounces tomato sauce mixed with oregano and pepper
* 1 cup shredded Mozzarella cheese
* 1 can (4 oz.) mushrooms

Directions:

In medium skillet brown ground meat, seasoning to taste.
(No need to brown pepperoni). Drain well, set aside.

Lightly grease and dust 12 or 14 inch pizza pan or 10X15 jelly roll pan with flour
or corn meal. Prepare batter by mixing to flour, salt, Italian seasoning, pepper,
eggs and milk in a small mixing bowl. Pour batter in pan, tilting pan so batter
covers bottom.

Arrange topping of meat and onions over batter. Bake on bottom
rack in 425 degree oven for 20-25 minutes or until pizza is deep golden brown.
Remove from oven; drizzle with pizza sauce and sprinkle with cheese. Top with
mushrooms or other toppings.

Return to oven for 10-15 minutes til cheese is melted and sauce is bubbly.

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Mushroom Turkey And Swiss Cheese Pizza

Posted by Lock On August - 23 - 2015 6 COMMENTS

deepdish

What You’ll Need To Make Mushroom Turkey And Swiss Cheese Pizza Recipe Suggestion – Make your dough the night before you plan to bake your pizza, this will allow plenty of time for the dough to rise and also adds to the flavor of your crust)

Having problems making pizza dough? Take the pizza dough mini course… It’s FREE. You can find it here:
7 Secret Tips For Making Great Pizza Crust At Home

Read the rest of this entry »

Rice Crusted Pizza Recipe

Posted by Lock On August - 21 - 2015 2 COMMENTS

 

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Ingredients:

* Safflower oil; to coat baking sheet

* 2 cups Cooked short-grain brown rice

* 2 Eggs

* 1 cup Grated low fat mozzarella cheese* 2 cups Basic Pizza Sauce

* 1/2 teaspoon Dried oregano

* 1/2 teaspoon Dried basil

* 1/2 teaspoon Minced garlic

* 1/4 cup Grated Parmesan cheese

* 1/4 cup Sliced marinated artichoke hearts

* 1/4 cup Sliced pitted black olives
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Yeast Free Pizza Dough

Posted by Lock On August - 19 - 2015 3 COMMENTS

hpc_pic3a

Yeast-Free Pizza Dough

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Three-Cheese Pizza With Mushrooms and Basil

Posted by Lock On August - 15 - 2015 1 COMMENT

cheese2a

Here in Tennessee it was 75 degrees, then a
few days later…35 degrees and today it’s warm again…

The weather is complicated… my goodness!

Well… today I’ve got a great pizza recipe for you that
combines simplicity with flavor that’s tremendously
boastful… it’s one of my favorites and I’m sure it will
become one of your favorites also… an it’s NOT
complicated at all…

This recipe uses “basil”, one of the most important culinary herbs used in salads, casseroles, sauces and even some liqueurs …

We’ll combine this ingredient with three distinct cheeses that will have your pizza pie bursting with flavor…

Let me introduce you to the….
Three-Cheese Pizza With Mushrooms and Basil

We’ll be using parmesan cheese, skim ricotta cheese and skim mozzarella cheese for those of you who enjoy
the flavor of a lighter cheese blend…

Here’s the recipe

Three-Cheese Pizza With Mushrooms and Basil

Ingredients:

* Cooking spray
* 1 (8-ounce) package pre-sliced mushrooms
* 1/2 cup part-skim ricotta cheese
* 1/4 cup shredded fresh Parmesan cheese
* 1 (10-ounce) Italian cheese-flavored pizza crust
(you can use Boboli or traditional for this one))
* 1 cup chunky vegetable pasta sauce
* 1/2 cup shredded part-skim mozzarella cheese
* 2 tablespoons thinly-sliced fresh basil

Directions:
Preheat oven to 450 degrees.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add mushrooms; sauté 5 minutes. Remove from heat.

Combine ricotta and Parmesan cheeses.

Place pizza crust on a baking sheet. (you can use the crust recipe found in the HomePizzaChef Crust Tutorial for this one also)…  http://homepizzachef.com/dough.html

Spread pasta sauce over crust, leaving a 1-inch border.

Dollop the ricotta cheese mixture evenly over sauce and top with mushrooms.

Sprinkle with mozzarella…

Bake 12 minutes or until crust is crisp. Sprinkle with basil; cut into wedges.

Serve and watch your family and friends beg you to make another!

French Bread Pizza Recipe

Posted by Lock On August - 13 - 2015 5 COMMENTS

frenchbread

Spring is here and from time to time you may want to create a quick pizza that’s easy to make and also delicious. Here’s the answer. Using one of my favorite breads, French bread, we’re going to show you how to create a quick and easy pizza that all will love.

Give it a shot!

French Bread Pizza Recipe

Ingredients:

* 1/2 pound sausage, browned & drained
* 1/2 pound sliced pepperoni
* 1 loaf French bread
* 30 ounces jar spaghetti or pizza sauce
* Sliced black olives
* Sliced fresh mushrooms
* 16 ounces mozzarella cheese, shredded
* Optional Toppings: Candied bacon, green peppers, onion, ground beef

Directions:

Cut bread in half lengthwise. Place on cookie sheets. Cover bread
with the sauce all the way to the edges. Top with sausage and
pepperoni; then with whatever toppings are desired, ending with
the shredded cheese. Bake the bread pizzas 20 minutes at 350
degrees. Cut into pieces. To freeze, wrap unbaked pizza tightly
in foil. Then freeze. Unwrap and thaw the pizzas before baking.

Once baked cut into manageable slices and serve. Everyone will love this creation at your next outdoor get together.

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Deep Dish Pizza Crust Sampler

Posted by Lock On August - 11 - 2015 ADD COMMENTS
pizza_8_bg_041104

 What You’ll Need To Make The Pizza Crust

2-3 Large Bowls

12” Pizza Pan

Pizza Brush

Ingredients:

* 3 cups all-purpose flour

* 1/8 cup olive oil

* 2 jumbo eggs — room temperature

* 2 tablespoons thyme

* 1-cup warm water

* 1 package rapid rise yeast

* 2 teaspoons sugar

California Pizza – Let The Flavor Flow

Posted by Lock On August - 9 - 2015 ADD COMMENTS

Apple_oatmeal_pizza

California pizza, a totally different “style” of pizza has thoroughly integrated itself into the mainstream. So much so that many people do not recognize it as a separate pizza style.

In much the same way as pizza restaurants throughout the United States may carry a Chicago-style deep dish option, they may also have California-style items on the menu.

Once-innovative ingredients like barbecue, curry, eggs, or goat cheese, are now sold at more traditional pizza restaurants and chains, as simply another topping choice. California-style pizza is also quite common as frozen pre-prepared pizza.

In fact, a number of smaller and newer chains either specialize in, or carry, the California pizza style. In the fine dining end, many expensive restaurants continue to offer single-serving pizzas with expensive or exotic ingredients, baked in wood ovens, or even devote a portion of their menu to California-style pizza.
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Amazing Whole Wheat Thin Dream Pie

Posted by Lock On August - 7 - 2015 3 COMMENTS

closeup-pizza-slices

The Amazing HPC Whole Wheat Thin Crust Dream Pie

I’ve recently been asked to post the recipe for the HPC Dream Pizza Pie on the blog. This recipe has been around for over 4 years now and is available for FREE download however I thought I would re-post it on the blog as well. If you want the downloadable version simply grab it from the links resources to the right of this post.

If you’ve never tried this pizza give it a try as it’s a favorite for our readers here at HomePizzaChef.

Suggestion – Make your dough the night before you plan to bake your pizza, this will allow plenty of time for the dough to rise and also adds to the flavor of your crust) OK… here we go!

Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C- No need to boil the water)
* 2 packages of Active Dry Yeast (AYD) – Easily obtained form any grocery store
* 1 small bottle of Extra Virgin Olive Oil
* 1-teaspoon salt
* 1 ¼ cups of Stone Ground Whole Wheat Flour
* 1 ¾ cups of Enriched Unbleached Bread Flour
Accessories
1- Roller Pin (Or a rollable surface to flatten the dough)
1- 14” Perforated Pizza Pan (The kind with the holes punched into the bottom of the pan)
2- Large Bowls for Mixing
2- Kitchen towels or equivalent

Making The Pizza Dough
Pour 1-½ cups of warm water in a bowl (Approx 105 –115 degrees)
Empty the 2 packages of Active Dry Yeast into the bowl and stir until fully dissolved. Set to the side for approximately 20 minutes.

In a separate bowl mix the remaining dry ingredients (Whole wheat flour, enriched unbleached bread flour, salt, and the sugar).

Check the yeast mixture to ensure that the yeast has become active. It will appear to have increased in volume.

Slowly began to pour small amounts of the dry ingredients into the yeast and water mixture, stirring as you add the mixture. Continue to add the dry mixture until the mixture becomes solid and somewhat “clumpy”. Once you have added all of the dry ingredients to the yeast and water mixture, add approximately 1-½ teaspoons of olive oil to the mixture and continue to knead by hand. If needed, add a little more water to insure the dough is manageable. The kneading process can take 15 -25 minutes to make sure the dough is well blended.

Once the dough is well blended, cut the dough in half and roll (by hand) into (2) small dough balls. Roll the dough balls around in any leftover flour (plain white) that is available. Finally, with a small amount of olive oil, brush the dough balls lightly to moisten and place in separate bowls that you will cover with a wet kitchen cloth and place in the refrigerator overnight. For best results I suggest at least 8-12 hours… however you can use the dough if needed after 2-3 hours.

Preparing The Pizza Sauce

Ingredients:
1 –15 ounce can of tomato sauce
1- 6 ounce can of tomato paste
1 ½ teaspoons of Extra Virgin Olive Oil
1 teaspoon of minced garlic
1 teaspoon of ground oregano (Mediterranean preferred)
1 teaspoon of Italian seasoning
1 teaspoon of Basil Leaves (Mediterranean preferred)

Pour the tomato paste and tomato sauce into a bowl. Add all seasonings including the olive oil. Stir until all ingredients are thoroughly blended. This should result in a smooth tomato sauce… if more smoothness is desired add just a touch more olive oil. Set aside for 3-5 minutes.

Creating the pizza pie….

Once you’re ready to assemble the pizza, remove the dough from the refrigerator and let sit for approximately 15 minutes. The goal is to raise the temperature of the dough to room temperature…

Grab one of the dough balls and begin to shape the dough… refrigerate the leftover dough ball for future use.

Use a rolling pin to roll the dough out until it is “paper thin”… this can take 15-20 minutes… make the dough as thin as possible without tearing the dough.

Oil your pizza pan with olive oil by placing a fair amount of olive oil on a brush or a kitchen cloth. Spread evenly across the perforated pizza pan. Using a perforated pan will help create the quick baking effect that produces a crispier pizza crust. At this point we’re going to try something a little different. Pre-heat your oven to 300-325 degrees.

Once the oven is hot and BEFORE you dress your pizza… slide your pizza dough that you’ve stretched across your perforated pizza pan into the oven for NO MORE THAN 2 ½ minutes.

Remove the dough from the oven.

Now place your pizza stone in the oven. The dough has now been pre-heated and should be fairly warm. Crank your oven up to 425-450 degrees to make sue it is plenty hot prior to resuming the pizza bake.

Now we’re ready to add our pizza sauce. With a large spoon, spread your pizza sauce evenly across the pizza dough. Make sure the sauce is spread evenly across the entire pie.

Adding your pizza toppings…

OK… now we’re ready for the good stuff… here are the toppings that I use for this pizza…

Ingredients:
½ cup white or red onions (I prefer the red onions for the bold flavor…)
½ cup green pepper all seeds removed
½ cup small mushrooms
½ cup uncooked Italian Sausage – Usually found packaged in a plastic roll at any grocer
10- 15 small round slices of Canadian bacon
10- 15 small round slices of pepperoni
2 cup s finely shredded mozzarella cheese (you may use less or more depending on your taste)
1 cup finely shredded sharp cheddar cheese (measure to taste)

A sprinkle of freshly ground pepper

If you have a small automatic chopping machine use it… It’s perfect for this recipe. Place the onions,  peppers and mushrooms into the chopping machine and chop until very fine and small…

You should actually have to remove these ingredients from the chopping cup with a spoon. That’s how fine these ingredients should be… If no automatic machine is used, make sure you chop the onions, peppers and mushrooms into very small and fine portions…

Now evenly spread your cheeses across the warm pizza crust. Once your pizza sauce layer and cheese layer have been added, sprinkle the finely chopped mixture of onions, peppers and mushrooms evenly across the pizza.

Using very small pinches of Italian sausage, strategically place the Italian sausage across your pie. Once completed, add your slices of Canadian bacon and pepperoni evenly across the pizza. For better cooking, try not to overlap the meats. Once this is completed we’ll sprinkle the fresh ground pepper lightly across the entire pie.

We’re ready to slide the pizza back into the HOT oven for 6-8 minutes or until the edges of the crust are golden brown.

What’s left? Pull up a chair in the kitchen and anxiously wait for your masterpiece to complete the baking process. Once baked, carefully remove the hot pie and cut with a pizza cutter. WARNING – By this time family members and friend are probably gathering around your kitchen waiting to dig in…

Hide this secret recipe in a safe place so you can refer to it later…
ENJOY!

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Polenta Pizzarina Recipe

Posted by Lock On August - 3 - 2015 ADD COMMENTS


Polenta
is a traditional Italian porridge made from maize meal, often with cheese added. Sometimes it may be further cooked by implementing a baking or frying process.

Polenta is mostly made from ground cornmeal. Sometimes it is prepared as a porridge, or a shaped pudding or as baked slices. In many cases this depends upon the texture of the cornmeal, its ingredients, the amount of water used in cooking and the preparation of the particular dish.

Polenta made of cornmeal ground the Italian way is quite inviting. Today, we’ll try our hand at using polenta as a base for a delicious pizza.

I’m sure you’ll enjoy this one.

 

Ingredients:

* 2 quarts water
* 2 cups polenta *
* 16 ounces soy mozzarella cheese *
* 1/2 teaspoon dried chili pepper flakes
* 1/2 cup vegetarian pizza sauce
* 2 large, not-quite-ripe tomatoes, rinsed
* 1 large green pepper, rinsed and de-seeded
* 12 ounces box mushrooms, wiped clean
* 1 tablespoon Italian or pizza seasoning
* non-fat cooking spray

Directions:

Preheat oven to 350F. Put water in a large pot or Dutch oven and bring to a boil over high heat. Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta every few minutes to avoid lumps and prevent scorching. You may want to partially cover the pot with a lid as the polenta tends to start spitting as it thickens.

Read the rest of this entry »

redonions

Before we make today’s pizza let’s first talk a bit about Fontina Cheese…

Fontina is a cow’s milk Italian cheese of sorts. Fontina cheese has a rich historical background and has been made in the Aosta Valley, in the Alps since the 12th century.

The milk fat content of this type of cheese is around 45%. As with many original varieties, the name “Fontina” has been imposed upon by such derivatives as “Fontinella”, “Fontal”, and “Fontella”.

Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script “FONTINA”. Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden and France.

The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries tend to be much milder without the profound flavor associated with the distinct original Fontina intensity.

Let’s try our hand at a unique pizza with a flavor that you’re sure to remember.

Pizza With Fontina Cheese, Artichoke Hearts And Red Onions

Ingredients:

* 1 pound Frozen white bread dough; thawed according to package directions
* 2 tablespoons Olive oil; divided
* 2 tablespoons Wheat bran or cornmeal
* 1 clove garlic; chopped finely
* 1/2 medium Red onion; thinly sliced
* 1 package (9 oz. size) frozen artichokes; thawed
* Salt
* Freshly ground black pepper
* 1 cup shredded Fontina cheese

Directions:
Drain and slice artichoke hearts. Preheat oven to 450F. On lightly oiled baking
sheet, press chilled dough into 9 x 12 inch rectangle, crimp edges to form a rim.
Brush with half the oil. Evenly sprinkle with bran or cornmeal; press lightly into
dough. Sprinkle with garlic. Arrange onion in 1 layer over dough; top with
artichoke hearts. Drizzle with remaining oil.

Lightly season with salt and pepper. Evenly sprinkle with cheese. Do not let
dough rise. The pizza may be held briefly in the refrigerator before baking. Bake
15 minutes or until crust is golden brown.

Cut into manageable slices and enjoy!

Gourmet Grocery Online


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Secrets Of Making Great Pizza At Home

Posted by Lock On July - 28 - 2015 5 COMMENTS

secretsOccasionally aspiring “pizza chefs” decide to create their favorite pizza pies at home. Firstly, the home pizza maker proceeds to gather all necessary ingredients for the highly anticipate pie. Once all ingredients are carefully arranged on the kitchen counter, the pizza maker prepares to commence the master pizza creation process.

Emphasis is placed on selecting the “perfect” blend of cheese and toppings. Also the precise blend of ingredients for the savory pizza sauce is selected. Typically, all eyes are on the pizza pie as it evolves in the kitchen. Once the pie has been carefully crafted, it is placed on a “pizza pan” and the master pizza baker slides the pie into the oven. Yes, into the oven it goes!

Some 7-12 minutes later, the pizza pie is removed from the oven. The master home pizza maker grabs the pizza cutter…. only to find that the crust is “doughy”, soggy, somewhat soft and certainly not representative of the great tasting pizza crust that you hoped to create. This is not the mouth watering pizza crust that you remember from the pizza parlor. What happened? Where did you go wrong?

If this sounds familiar, today is your lucky day because we’re going to take a look at the factors associated with this type of pizza phenomenon.  There are 3 main factors that we need to examine with respect to making great pizza at home with respect to the pizza crust you desire…

1-    Dough Selection & Proofing
2-    Oven Temperature
3-    Moisture content

Let’s take a closer look at the factors that contribute to these critical elements of creating the perfect pizza crust.
Selection of Dough:

Background:

Back in Italy when pizza makers select dough classification system. Flour is classified b way of numbers. 1, 0, or 00, this refers to how finely ground the flour is and how much of the bran and germ have been removed from the final flour product.

To give you a better understanding of this, 00 flour is the most highly refined flour available and is comparable to talcum-powder. Most Italian 00 flour is made from Italian grains and sometimes blends of Italian and imported grains to achieve a range of protein somewhere in the 10–12.5% range.

Lucky for us, common brands of 00 flour can be found at the retail level in standard U.S. grocery stores. One such flour is a brand called King Arthur Flour, the company produces a “clone” of the 00 flour (some call it Italian-Style flour) with a protein level of approximately 8.5% which is somewhat lower than the imported Italian 00 flours. Though it’s not exactly an authentic Italian flour and can produce varied behavioral characteristics, it’s a good flour for baking pizza at home.

ALL-PURPOSE FLOUR:
This type of flour refers to flour with a protein level between 10-12%. All purpose flour is ideal for general baking purposes.

It’s important to note that higher protein flours make firmer, stronger doughs while lower protein flours produce softer, weaker doughs. Protein values differ as a cake flour is somewhere around 7-9% protein, whereas pastry, or cookies tend to hover around 9-10%. Bread typically yields 12.5-13.5% protein, whereas clear and high-gluten yield 14-15% protein and gluten “flour” (actually refined gluten) yields somewhere around 45%.

So why are we making such a “fuss” about flour type. Glad you asked! That leads me to another important factor with respect to making pizza crispy at home.

ABSORPTION:
As defined by many baking experts, absorption is simply a measurement that was established by flour producers to describe the capacity of a particular flour to absorb water and achieve a specific and desired dough consistency. The value is often times expressed in terms of percent of water absorbed by a flour sample during the measurement test. The measurement is a laboratory measurement. This is important to keep in mind because this value is not identical to what’s called the hydration ratio actually achieved in commercial applications at pizza parlors, though it is usually quite close.

(Excerpt from The Secrets Of Making Home Pizza)
Get the Full Report Here:
http://www.homepizzachef.com/pizza-bonanza/index.html

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Perfect Pesto Pizza Recipe

Posted by Lock On July - 25 - 2015 1 COMMENT

Today’s pizza is an Italian Favorite. It goes to the very heart of great Italian cooking. If you enjoy pesto you’ll love this pizza pie.

“Pesto” the name itself comes from the Latin root “pestle,” which is typically fitting as the sauce, in its simplest form, its made by crushing a few key savory ingredients together. There are two forms of pesto sauce that are commonly used… pesto alla genovese and pesto alla siciliana. Both forms of pesto sauce are from Genoa and Sicily, respectively.

Pesto alla genoese is made with garlic, salt, extra virgin olive oil, Pecorino Sardo cheese, and Genoese basil.  (Note that Genoese basil is just one member of the large basil family.) The recipe for pesto alla siciliana is similar, but with tomatoes and less basil. Most accept the fact that the Genoese recipe for pesto, was the original recipe.

Pesto  sauces are typically made with a veriety of different ingredients and have been part of Italian cuisines since Roman times. In addition to the well known two basic pesto recipes, other variations include red bell peppers,  sun dried tomatoes, pine nuts, walnuts, parmesan cheese, and ricotta cheese. In fact, some pesto sauces are made with arugula instead of basil.

Pesto is a very versatile sauce and can be used as a bruschetta topping, on pasta, on cooked meats, and even in soups. Of course today we’ll be using pesto sauce for our pizza. A lovely way to explore pesto sauces is to buy a few different kinds, and make a platter of pesto bruschetta using each sauce… then decide which sauce suits your fancy for your favorite pizza pie.

By the way, most basil plants grow year after year and will increase in size if they are planted in nourishing soil.

While the herb is delicious to eat fresh from the bush in salads or as a pasta topping, it can also be used delightfully in the form of a pesto sauce as you’ll see today.

HomePizzaChef’s Premier Pesto Pizza

  • 1 1/2 cups (packed) stemmed spinach leaves
  • 1/2 cup (packed) fresh basil leaves (about 1 bunch)
  • 1 1/2 tablespoons oil from oil?packed sun?dried tomatoes or olive oil
  • 1 large garlic clove
  • Olive Oil (of course…)
  • Your favorite thin pizza crust recipe (see many crust recipes on this site)
  • 1/3 cup sliced drained oil?packed sun?dried tomatoes
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • 1 cup grated Parmesan cheese

Alternative Pesto Recipe

  • * 2 cups fresh basil leaves, packed
  • * 1/4 cup grated Parmesan cheese
  • * 1/2 cup Olive oil
  • * 3 tablespoons pine nuts or walnuts
  • * 3 garlic cloves, finely minced

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead.)

Now… To Make The Pizza…

Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough.

Sprinkle with sun?dried tomatoes…then your favorite cheeses.

Occasionally I’ll add a sprinkle of Italian sausage for extra taste.

Bake pizza until crust browns and cheese melts.

Enjoy!

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