Friday, May 22, 2015

HomePizzaChef

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

Herb Dough & Balsamic Mushroom Pizza

Posted by Lock On May - 18 - 2015 5 COMMENTS

herbedmushroomToday’s pizza recipe combines one of my favorite pizza ingredients with the aromatic vinegar of Modena, Italy. Balsamic vinegar, a vinegar made from the juice of white Trebbiano grape that is heated and aged in wooden barrels, typically for several years. We’ll accent the flavor of the pizza by using a delightful herb dough for the base.

Making The Pizza Dough:

Herb Pizza Dough Recipe

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

Pizza Dough 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. Makes enough dough for one 12″ crust.

Pizza Ingredients:

1/4 cup olive oil
1 pound fresh white mushrooms, sliced
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced garlic
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves
or
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon cracked blacked pepper
1/3 cup prepared pesto
1 cup shredded fontina cheese, divided
1/3 cup roasted red peppers

Directions:

Preheat oven to 450 degrees F. Spray a 12-inch pizza pan with vegetable cooking spray. In a large skillet over medium-high heat, heat live oil until it just begins to smoke. Add mushrooms, onion and garlic; cook,stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, 1 to 2 minutes; set aside. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushrooms mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately.

Related Blogs

Deep Dish Pizza Crust Sampler

Posted by Lock On May - 16 - 2015 ADD COMMENTS
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 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

Yeast Free Pizza Dough

Posted by Lock On May - 14 - 2015 3 COMMENTS

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Yeast-Free Pizza Dough

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Today I’ve got a special video recipe that includes a special message… also it’s from a pretty special guy.

Stephen Pierce shares his “pizza burger” recipe and an important message regarding sucess. Stehpen is a highly recognized Internet marketing ‘guru”, life coach and super successful business person.

Stephen Pierce is one of the world’s leading internet marketing experts and speaks all over the world sharing his insights into how he and others make millions every year by leveraging the internet.

Check out his rendition of the famous “pizza burger”!

Tomato Tips

Posted by Lock On May - 10 - 2015 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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Herb Pizza Dough Recipe

Posted by Lock On May - 8 - 2015 5 COMMENTS

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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.

Gluten Free Rice Crust Pizza Recipe

Posted by Lock On May - 4 - 2015 13 COMMENTS

Today I’ll be sharing a gluten free crust recipe that you can use for your favorite homemade pizza. The crust is made with rice flour. Before I share the pizza recipe I would like to tell you a little about gluten free ingredients and diet sources. You can find several products and resources that are considered gluten free in The HPC Pizza Supply Outlet.

There are several grains and starch sources that are considered acceptable for a what’s termed “gluten-free diets”. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava).

Other grains and starch sources generally considered suitable for gluten-free diets include but are not limited to amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam.

In some cases, various types of bean, soybean, and nut flours are used in gluten-free products to add protein and dietary fiber. In spite of its all to familiar name, buckwheat is not related to wheat at all. Buckwheat in it’s purest form, is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours. those that are restricted to toal gluten free diets must be cognizant of this. Typically it not accepted in these forms of diets. Gram flour, derived from chickpeas, is also gluten-free.

Hemp seed is a gluten free source of energy with digestible edestin protein. It’s a good balance of essential fatty acids, dietary fiber, as well as vitamins and minerals such as Vitamin E, Iron, Zinc, Copper and Magnesium.

Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup.

People wishing to follow a completely gluten free diet must also consideration the ingredients of any over-the-counter or prescription medications and vitamins as some of these products contain gluten derivatives.

I hope you enjoy the recipe…

Gluten Free Rice Crust Pizza Recipe

Ingredients:

Crust
2 1/2 cups cooked white rice

1/4 cup mozzarella cheese, grated

1 egg, lightly beaten

1/4 cup onion, finely chopped

1 clove garlic, minced

1 teaspoon olive oil

1 tablespoon butter, melted

Topping

1 cup tomato sauce or pizza sauce

1/2 teaspoon oregano or basil, dried

3/4 cup mozzarella cheese, grated

1/4 cup Parmesan or asiago cheese, grated

Directions:

Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a
12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown.

Sauté onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese.

Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted.

Related Blogs

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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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Italian Caponata Bruschetta

Posted by Lock On April - 28 - 2015 ADD COMMENTS

Italian Caponata Brushetta

Italian Caponata Brushetta

Bruschetta (Italian pronunciation: [brus?ket?a]  ( listen)) is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.

Serves: 4 (makes 8 pieces)

Prep time: 15 minutes

Grilling time: 12 to 15 minutes
Caponata

1 medium eggplant, about 12 ounces, cut crosswise into 1/2-inch-thick slices
Kosher salt
1 small yellow onion, cut crosswise into 1/2-inch-thick slices
1/3 cup extra-virgin olive oil
1 medium tomato, seeded and roughly chopped
15 kalamata olives, pitted and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon capers, drained
2 teaspoons balsamic vinegar
1 teaspoon finely chopped garlic
Freshly ground pepper

8 slices Italian or other coarse country bread, about 1/2-inch-thick and 4 inches wide
4 ounces fresh goat cheese, crumbled

1. Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices. Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil.

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

3. Brush the cooking grates clean. Grill the eggplant and onion slices over direct medium heat, with the lid closed as much as possible, until tender, 10 to 12 minutes, turning once. Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar, and garlic and mix well. Season to taste with salt and pepper.

4. Grill the bread slices over direct medium heat, with the lid closed as much as possible, until toasted, 2 to 3 minutes, turning once. Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.

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Bread Machine Cornmeal Pizza Crust Recipe

Posted by Lock On April - 26 - 2015 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.

Secrets Of Making Great Pizza At Home

Posted by Lock On April - 24 - 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

Discount on Select Products

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Crazy Crunchy-Crust Pizza Recipe

Posted by Lock On April - 22 - 2015 6 COMMENTS

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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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How To Create A Thai Pizza

Posted by Lock On April - 20 - 2015 ADD COMMENTS

 

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Thai Pizza Recipe
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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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Bacon Cheeseburger Upside-Down Pizza

Posted by Lock On April - 14 - 2015 ADD COMMENTS

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Ingredients
1 pound lean ground beef
1 medium onion, quartered, sliced
1 medium bell pepper, cut into bite-size strips
6 slices bacon, crisp cooked and crumbled
1 (14 1/2 ounce) can chunky pizza sauce
3 Italian plum tomatoes
6 slices Cheddar cheese

Heat oven to 400 degrees F.
In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13 x 9-inch baking dish. Sprinkle evenly with tomatoes; top with cheese slices.

 

Topping
2 eggs
1 cup milk
1 tablespoon oil
1 cup all-purpose flour
1/4 teaspoon salt
2 slices bacon, crisp cooked and crumbled

In medium bowl, beat eggs slightly. Add milk and oil; mix well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with crumbled bacon. Bake at 400 degrees F for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.

California Pizza – Let The Flavor Flow

Posted by Lock On April - 12 - 2015 ADD COMMENTS

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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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