Thursday, August 21, 2014

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

Pizza – It’s Simply An American Favorite

Posted by Lock On August - 19 - 2014 ADD COMMENTS

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Few American foods are loved more than the infamous “pizza pie”. It doesn’t matter if you’re young, old or somewhere in between, almost everyone has a favorite when it comes to pizza. It would be rare to find someone that has never tried a slice of pizza.

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Mushroom Turkey And Swiss Cheese Pizza

Posted by Lock On August - 17 - 2014 6 COMMENTS

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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

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How To Grill Your Favorite Pizza!

Posted by Lock On August - 15 - 2014 2 COMMENTS

America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.


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    Three-Cheese Pizza With Mushrooms and Basil

    Posted by Lock On August - 13 - 2014 1 COMMENT

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    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!

    Hawthorne Lane`s Pepperoni Pizza Recipe

    Posted by Lock On August - 11 - 2014 1 COMMENT

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    A Monster Of A Pie!

    Ingredients:

    * 2 pc. Pizza dough (see below)
    * 1 teaspoon Virgin olive oil
    * 2 cups Whole milk mozzarella cheese, grated (loosely packed)
    * 1/2 cup Buffalo mozzarella, cubed into 1/2″ pieces (about 4 oz.)
    * 1 Red bell pepper, roasted, peeled and sliced into 1/4″ strips
    * 12 Kalamata olives
    * 2 tablespoons Grated Parmesan cheese
    * 2 ounces Gingrass Family Smoked Pepperoni, sliced very thinly (1/8″ or less)
    * 2 tablespoons Chopped Italian parsley

    Pizza Dough
    * 4 cups All purpose flour
    * 1 1/2 cup Warm water (about 90 F.)
    * 1 teaspoon Salt
    * 1 teaspoon Fresh yeast
    * 1 1/2 teaspoon Honey
    * 1 tablespoon Olive oil

    Directions:

    Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.

    Roll the dough into roughly 10 ” rounds using a pie pin or by pounding and stretching the dough.

    Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the dough down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half-inch rim without cheese.

    Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven.

    Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

    Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into six or eight pieces. Serve immediately. Pizza Dough makes dough for six pizzas Combine the salt, flour and honey in an electric mixer and mix using the dough hook to distribute evenly.

    Add the water and yeast and mix for two minutes on low speed to bring the dough together. Increase the speed to medium and mix for six minutes, pushing the dough back into the mixing bowl if it creeps up the side. Add the olive oil and mix until the dough has absorbed to oil and comes back together. Turn out onto a lightly floured work surface and knead by hand to stiffen. Form into a ball and allow to rest for 30 minutes under a damp cloth. Scale into 4-1/2 oz. pieces then form into tight balls by rolling under your hand.

    Heart Shaped Pizza

    Posted by Lock On August - 9 - 2014 4 COMMENTS
     

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    Ingredients:

     

     

     

    * 1 cup water
    * 2 tablespoons milk
    * 2 teaspoons sugar
    * 1 1/4 teaspoon salt
    * 1 tablespoon shortening
    * 1 tablespoon olive oil
    * 1 tablespoon durum semolina (or corn meal)
    * 1 cup unbleached all-purpose flour
    * 2 cups unbleached bread flour
    * 1 1/4 teaspoon yeast

    Directions:
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    Great Mediterranean Pita Pizza Recipe

    Posted by Lock On August - 7 - 2014 ADD COMMENTS

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    Ingredients:
    * 2 tablespoons vegetable oil
    * 1 medium onion, finely minced
    * 1/2 green bell pepper, small dice
    * 1 pound ground lamb (or turkey or chicken)
    * 1 teaspoon cumin
    * 1 teaspoon coriander
    * 4 sprigs fresh oregano
    * OR
    * 1/2 teaspoon dried oregano
    * Salt and pepper
    * 2 tablespoons tomato paste
    * Water (optional)
    * 4 large fresh pita
    * 1/4 cup grated Parmesan
    * 4 ounces feta cheese, crumbled
    * 2 Roma tomatoes, seeds removed, small dice
    * 1/4 cup kalamata olives, roughly chopped
    * Olive oil (optional)
    * Fresh torn basil (optional)

     

    Directions:

    Preheat oven to 500F. (Note: If pita is fairly sturdy, place assembled pizzas
    directly on rack. If not, preheat a baking sheet with the oven.)
    In a large sauté pan, preheat oil and pan over medium flame. Add onions and
    peppers and sweet for about five minutes to soften.
    Add ground meat and more oil if necessary to prevent sticking. As meat browns,
    break up with a wooden spoon to combine with veggies and brown evenly

    History of Chicago Style Pizza

    Posted by Lock On August - 3 - 2014 10 COMMENTS

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    The Chicago-style “deep-dish” pizza that many people love was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the famous recipe.

    The pizza’s foundation is simple. It uses a thick layer of dough (made with olive oil and cornmeal) that is formed to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring.

    Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen or cooled. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked.

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    Peperonata and Sausage Pizza Recipe

    Posted by Lock On August - 1 - 2014 2 COMMENTS

    mushroompizza
    So exactly what is Peperonata?
    [pehp-uh-roh-NAH-tah]
    An Italian mixture of sweet peppers, tomatoes, onions and garlic cooked in olive oil. It’s served hot as a condiment with meats or cold as an antipasto.

    Ingredients:

    * Cornmeal for dusting
    * 12 ounces Whole-Wheat Pizza Dough or other prepared dough
    * 1 link Italian turkey sausage, casing removed

    Peperonata
    * 3 teaspoons extra-virgin olive oil, divided
    * 1 cup slivered onion
    * 1 cup thinly sliced red bell pepper
    * 2 cloves garlic, minced
    * 1/8 teaspoon crushed red pepper
    * 3/4 cup diced tomato
    * 2 teaspoons red-wine vinegar
    * 1/8 teaspoon salt
    * Freshly ground pepper to taste
    * 1 cup grated part-skim mozzarella cheese
    * 1/4 cup freshly grated Parmesan cheese

    Directions:

    Place a pizza stone or inverted baking sheet on the lowest oven rack preheat oven to 500°F or highest setting.

    Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inchthick slices.

    Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute.

    Add tomato and cook for 3 minutes. Remove from the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool. On a lightly floured surface, roll the dough into a 13-inch circle.
    Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

    Enjoy!

    Tomato Tips

    Posted by Lock On July - 26 - 2014 4 COMMENTS

    Peeling: There are several ways to peel a tomato: Cut an X at the blossom end (opposite the stem).

    tomatoes09Dip in boiling water for 10 to 30 seconds, depending on ripeness, then into ice water. The skin will pull off easily. Spear a tomato with a fork and hold it over the flame of a gas burner, turning often until the skin is blistered. Remove skin.
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    Butternut squash is also known in Australia as Butternut pumpkin, is a type of winter squash that is absolutely delicious.  It has a distinct sweet and nutty taste that is similar to that of pumpkin.  This type of yellow skin squash also boasts an orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

    The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club. This makes a very unique ingredient for our next pizza creation which I’m sure you’ll absolutely love!

    Ingredients:

    * 1 1/2 pound butternut squash

    * 1 tablespoon vegetable oil

    * 1/2 cup water

    * 6 tablespoons unsalted butter, melted and kept warm

    * 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel

    * 9 tablespoons parmesan cheese — freshly grated

    * 6 slices bacon cut into 1/2-inch pieces, cooked until crisp, and drained

    * 1 tablespoon fresh rosemary leaves — minced

    * 6 scallion greens — chopped

    * 1 small red onion sliced thin and separated into pieces

    Directions:

    Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

    Preheat oven to 400°F.

    Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

    Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

    Bake pizza in middle of oven until crust is golden, about 15 minutes.

    Yeast Free Pizza Dough

    Posted by Lock On July - 20 - 2014 3 COMMENTS

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    Yeast-Free Pizza Dough

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    Bread Machine Cornmeal Pizza Crust Recipe

    Posted by Lock On July - 18 - 2014 2 COMMENTS

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    Bread Machine Cornmeal Pizza Crust Recipe


    Ingredients:* 1-cup warm water
    * 1/4 teaspoon salt — optional
    * 2 1/2 cups all-purpose flour — divided
    * 1-cup cornmeal — plus
    * 1-tablespoon cornmeal — divided
    * 2 tablespoons sugar or honey
    * 2 teaspoons active dry yeast


    Directions:

    Measure carefully, placing all ingredients except 1-tablespoon cornmeal in bread machine pan in order specified by owner’s manual. Program basic dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes
     

    Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1-tablespoon cornmeal.Press dough into pan.Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings.

    The Potato Pizza Bake Recipe

    Posted by Lock On July - 14 - 2014 1 COMMENT

    Today we’re going to introduce you to something a bit different. We’re going to incorporate the beloved potato into a pizza recipe. I’m sure you’re going to love this.

    Before we get started, first a few words about the beloved potato.

    The history of the potato has its roots in the beautiful Andes Mountains of South America. It is an austere region that is marked by fluctuating temperatures and relatively poor soil conditions.

    It’s quite amazing that the tough and durable potato evolved in the thin air (elevations up to 15,000 feet) of this region. The potato is tough, just like like the people who first settled the region.

    The tough pre-Columbian farmers first discovered and cultivated the potato some 7,000 years ago. They were impressed by the ruggedness, storage quality and its nutritional value of the potato.

    Western man did not come in contact with the potato until as late as 1537 when the Conquistadors tramped through Peru. And it was even later, about 1570, that the first potato made its way across the Atlantic to make a start in the soil of Europe.

    Though the tuber was productive and hardy, the Spanish didn’t initially recognize these qualitites and put it to very limited use. In the Spanish Colonies potatoes were considered food for the underclasses; when brought to the Old World they would be used primarily to feed hospital inmates. Wow…the potato has surely evolved since those days.

    It would take three decades for the potato to spread to the rest of Europe. Even so the potato was cultivated primarily as a curiosity by amateur botanists. Resistance was due to ingrained eating habits. The potato’s popularity was somewhat hampered by it’s reputation as a food for the underprivileged and perhaps most importantly its relationship to poisonous plants.

    That was then, but this is now and I’m going to show you how we’re going to incorporate the beloved potato into a pizza dish that you can enjoy whenever you like.

    Let’s get started shall we…

    What you’re going to need…

    Ingredients:

    * 1 pound ground beef
    * 4 cups thinly sliced potatoes (or you can use potato halves)
    * 1 med. onion (sliced thin)
    * 1 can Cheddar cheese soup
    * 1 soup can milk
    * 1 (15 oz.) can tomato sauce
    * Salt and pepper to taste
    * 1/2 teaspoon oregano
    * 1/2 teaspoon sugar
    * 1 tablespoon butter
    * 6 ounces sliced mozzarella cheese
    * 1/2 cup Parmesan cheese

    Easy Directions:

    Preheat oven to 375 F. Cook ground beef in skillet until it loses redness. Place potatoes and onions in buttered 9×13″ pan. Add meat to mixture. Mix cheese soup and milk until smooth and add to meat and potatoes; mix together.

    Combine tomato sauce, salt, pepper, oregano and sugar. Pour sauce over the top, but do not mix. Dot with butter. Cover pan with foil. Bake at 375 F for 1 hour.

    Remove cover and arrange sliced cheese on top. Sprinkle with Parmesan. Return to oven, uncovered, for about 15 minutes or until cheese bubbles.

    There you have it, ni9ce and easy and more importantly super deliciuos. I hope you enjoy adding a pizza twist to one of our favorite foods… the potato.

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    Truffle Pizza Recipe

    Posted by Lock On July - 12 - 2014 2 COMMENTS

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    Today we’re going o try something a little different. A unique pizza recipe that sure to tinglr your taste buds and delight your pizza loving friends and family.

    We’ll be using truffle opil in the recipe. This is an ingredient that adds unique flavor and aroma to the traditional pizza taste.

    Truffle oil is a modern culinary ingredient added to many foods, which is intended to impart the flavor and aroma of truffles to a wide variety of dishes. Most people are unaware that truffle oils are not, in fact, made from actual truffles, but are instead a synthetic product that combines a thioether (2,4-dithiapentane), one of numerous organic aromatics odorants found in real truffles, with an olive oil base. A few more expensive oils are alleged to be made from truffles or the by-products of truffle harvesting and production, though the flavor of truffles is difficult to capture in an oil.

    Truffle Pizza Recipe

    Ingredients:
    * 1 tablespoon Yeast
    * 1 cup Warm water (110 degrees)
    * 1/4 cup Olive oil
    * 3 1/2 cups Flour
    * 2 teaspoons Salt
    * 1 pound New potatoes; thinly sliced, blanched
    * 1 cup Julienned red onions
    * 2 tablespoons Extra-virgin olive oil
    * Salt; to taste
    * Freshly ground white pepper; to taste
    * 1/2 cup Grated Parmigiano-Regginao cheese
    * 1 Drizzle truffle oil
    * 2 tablespoons Chopped chives

    Directions:

    Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water, and oil, together, to form a taste. Using a dough hook, add the flour and salt to the paste, mix the dough until the dough comes away from the sides and crawls up the sides of the hook. Remove the dough from the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size, about 1 hour.

    Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1/2 – to 1-inch thick. Lightly brush the dough with olive oil.

    Divide the potatoes into four portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extra-virgin olive oil.

    Season with salt and pepper. Place a layer of the red onions on top of the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is crispy and golden-brown. Garnish the pizza with chives.

    Rice Crusted Pizza Recipe

    Posted by Lock On July - 10 - 2014 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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