Monday, July 28, 2014

HomePizzaChef

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

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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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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Eggplant, Pepper-Pesto & Goat Cheese Pizza

Posted by Lock On July - 6 - 2014 9 COMMENTS

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This pizza is a preview from our upcoming HPC Premier Gourmet Collection to be released soon…

The pizza boasts tangy goat cheese, the sharp flavors of Parmesan, tender sautéed eggplant and bold pesto. This recipe creates a hearty fourteen-inch pizza that will have your pizza lovers begging for more.

Prep Time 10 Minutes
Cook Time – Approximately – 1 Hour
A little longer if making pizza dough if made from scratch
(of course I recommend you make it from scratch)

Pizza Ingredients:

7 1/2 tablespoons olive oil… a little more if needed
1 1/2 to 2 pound eggplant, cut into 1/4 inch slices
3/4 tablespoon salt
1 pound of prepared pizza dough
3 cloves garlic, minced
1/2 teaspoon fresh-ground black pepper (I use a tad bit more)
6 ounces mild goat cheese, such as Montrachet, cut into 1/4 inch slices
1/2 cup grated fresh Parmesan
1/2 cup of pesto (preferably homemade)

Quick Homemade Pizza Dough:

Making The Pizza Dough…

Ingredients:

* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil

Directions:

In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand.

Push outward and pull the inside edge over the top. Repeat the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil.

Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be rolled into a ball, which will later be patted into the traditional pizza shape.

Directions For Eggplant Topping:

Heat the oven to 450 degrees. In a large nonstick frying pan, heat 2 1/2 tablespoons of the olive oil over moderately high heat. Season the eggplant with the salt. We’re going to address the eggplant one batch at a time until it’s all handled. Fry one-third of the eggplant, turning until the eggplant has become golden (usually takes about 10 minutes). Remove the eggplant.

Repeat in two more batches with the remaining oil (using more if needed), until you’ve addresses the entire amount of eggplant.

Meanwhile, oil a 14 inch pizza pan or a large baking sheet. Roll and press the pizza dough onto the pan in an approximately 14-inch circle or you can use a 9-by-13 inch rectangle.ge the eggplant slices on the pizza crust layer.
Sprinkle the garlic and pepper over the top of the pie. Bake for approximately 12 minutes. After approximately 12 minutes, put the goat cheese slices on the pizza and sprinkle with the Parmesan, then dot evenly with pesto.
Bake until the cheese begins to turn golden (about 15 minutes).
Note: Sauvignon blanc is a remarkably versatile wine, and really goes well with goat cheese and basil. If you would like to view a very nice selection of wines visit our friends at WineLegacy.com


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French Bread Pizza Recipe

Posted by Lock On July - 4 - 2014 5 COMMENTS

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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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Arugula And Prosciutto Tortilla Pizzas Recipe

Posted by Lock On June - 30 - 2014 5 COMMENTS

The pizza recipe that I’m going to share with you today is truly a blend of international flavors, you might say.

We’ll be using a few choice ingredients to create a pizza taste that’s really unique and bursting with flavor.

First, let’s take a look at a few of the unique ingredients that we’ll be using to create this wonderful and delightful blend that’s bursting with flavor.

Arugula:
arugula
Arugula is an aromatic salad green that’s used in a variety of elegant dihes.  It is also known as rocket, roquette, rugula and rucola, and is popular in many Italian cuisines.

Nutrition
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.  That’s good news if you’re watching the calorie count but still want to taste the flavor of a unique pizza combination!

History and Lore
In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils among other things.  Another interesting note is this, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food). This has been around for a very long time.

Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a “cheese sauce for lettuce” for all to enjoy.

About Prosciiutto:
Prosciutto

Prosciutto is the Italian word for “ham,” although most consumers outside of Italy associate prosciutto with a specific type of cure for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. After curing, prosciutto is sliced into paper thin pieces which are usually slightly transparent and faily light. It is typically eaten uncooked, on charcuterie plates, wrapped around fruit and vegetables, or in salads. In some cases, prosciutto may be lightly cooked, as is the case when it is tossed with pasta or in our case as we will use it to provide a distinct flavor for our pizza today.

To make prosciutto, high quality cuts of meat are selected and allowed to drain in a cool place for approximately 24 hours. After resting, the meat is carefully washed and trimmed. Next, the meat is rubbed with sea salt, and spices in some regions of Italy. The salted meat can sit for up to two months, periodically re-rubbed and turned. After salt-curing, the meat is washed to remove the access salt, and hung in a cool breezy place to cure. A brief cure may last only a few months, but traditional prosciutto is cured for up to two years.

Let’s pull together these fantastic ingredients for our pizza.

Arugula And Prosciutto Tortilla Pizzas Recipe

Ingredients:
* 2/3 cup diced prosciutto
* 1 medium red onion — chopped fine
* 1/4 cup olive oil
* 2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped
* 4 (8 1/2-inch) flour tortillas
* 2/3 cup parmesan cheese — freshly grated

Directions:
Preheat oven to 400°F.

In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.

Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.

Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.

By this time your family should be lined up in the kitchen ready to offer their services as professional tasters. Enjoy this fantastic pizza.


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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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Amazing Whole Wheat Thin Dream Pie

Posted by Lock On June - 24 - 2014 3 COMMENTS

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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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History of Chicago Style Pizza

Posted by Lock On June - 22 - 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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Making Vegan Pizza

Posted by Lock On June - 20 - 2014 1 COMMENT

Polenta Pizzarina Recipe

Posted by Lock On June - 18 - 2014 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.

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