Tuesday, September 23, 2014

HomePizzaChef

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

My Favorite Assorted Pizza Making Tips

Posted by Lock On September - 21 - 2014 ADD COMMENTS

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My Favorite Pizza Making Tips!

Less Sugar allows longer baking time

Speeding up the dough Process – More Yeast equals less preparation time…

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450-465 degrees- normal crust

Thicker crust – 400-450 degrees…

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Pizza bone – Edges of crust are over cooked….
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Different methods of forming brings about different characteristics of the pizza crust.

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Hand Tossing / Hand Stretching – Good volume and randam distribution of the gases in the dough will create a more cake type dough.

Sheeting – Will degas the dough (air makes the dough rise) This will create a thiner more cracker type crust…

Pressing – Heated roller pins will help redistribute the gases in the dough.
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Crispier doughs are made by adding more water to the dough. Experiment with various amounts without lloosing h\the ability to handle the dough.

The extra moisture in the dough will allow heat to rise into the dough and create a heat barrier and cannot be passed into the sauce therefore the crust collects in the bottom of the dough thus making thedough bake crispier.
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The softer your dough the crispier your crust will be however the more firm your dough the thicker your crust.
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Line ingredients on the counter in the order of use.
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I’m On A Diet, But Please Order The Pizza!

Posted by Lock On September - 19 - 2014 4 COMMENTS

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In today’s world of never ending diets and numerous angles for reducing calories and fat content there is one thing that seems to stand out in spite of all of our “good diet” intentions. We want to lose weight but we do NOT want to give up one of our most  beloved and favorite foods… “The Pizza Pie”.

Yes, that’s right…we want a great diet plan but the thought of giving up our unquenchable desire for the infamous pizza pie is simply out of the question. We’ll try “whole wheat pizza”, “sun dried tomato pizza”, “grilled chicken pizza” you name it, just don’t leave out that last descriptive word “pizza.”

A “watered down” form of pizza is better than no pizza at all! Any form of pizza that suggests we’re cutting corners with calories and making headway on reducing fat but still enjoying the taste of one of our favorite foods and past times, well that’s an idea worth addressing.

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California Pizza – Let The Flavor Flow

Posted by Lock On September - 15 - 2014 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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Eggplant, Pepper-Pesto & Goat Cheese Pizza

Posted by Lock On September - 10 - 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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Pizza Santa Fe Style Recipe

Posted by Lock On September - 8 - 2014 1 COMMENT

deepdish

Pizza Santa Fe Style Recipe
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Smoked Salmon & Fennel Potato Pizza Recipe

Posted by Lock On September - 4 - 2014 1 COMMENT

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Today we have an interesting pizza recipe for you… many are not aware that seafood can be used as a delcious topping for pizza…. give this one a try. This is a recipe was taken directly from HPC Legendary Pizza Recipes!

Ingredients:

* 2 tablespoons olive oil
* 1 medium onion
* 2 cups finely chopped fresh fennel bulb
* Salt and freshly ground pepper, to taste
* 1/2 cup white wine
* 3 medium potatoes, peeled
* 1/2 cup minced chives or green onion
* 1 tablespoon cornstarch
* Salt and freshly ground pepper, to taste
* 2 tablespoons olive oil
* 1/2 pound smoked salmon, sliced
* 2 tablespoons minced chives or green onion
* 3 tablespoons sour cream, stirred
* Freshly ground pepper, to taste

Directions:

Pour oil into a hot fry pan, add onions and fennel, sauté for 5 minutes. Season
with salt and pepper, add wine, lower heat and simmer for 10-15 minutes until
vegetables are tender and liquid has evaporated. While fennel is cooking, grate
potatoes onto a clean tea towel, roll towel up and squeeze grated potatoes dry,
transfer to a bowl. Add chives, cornstarch, salt and pepper, toss well to mix.
Heat a large 10 to 12″ (25.530 cm) fry pan over medium-high heat, add oil, then
the potato mixture. Using a large spatula, press potatoes down to cover bottom
of pan evenly, keep pressing down and cook for 5-6 minutes; carefully flip over
and continue pressing and cooking for another 5-6 minutes until crusty and
golden. Slide onto a platter, spread with the warm fennel, top with smoked
salmon and chives, drizzle with sour cream and finish with lots of freshly ground
pepper. Serve immediately.

Deep Dish Pizza Crust Sampler

Posted by Lock On September - 2 - 2014 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

Gluten Free Rice Crust Pizza Recipe

Posted by Lock On August - 31 - 2014 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

Making Vegan Pizza

Posted by Lock On August - 29 - 2014 1 COMMENT

Perfect Pesto Pizza Recipe

Posted by Lock On August - 27 - 2014 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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Butternut Squash, Bacon, And Rosemary Pizza Recipe

Posted by Lock On August - 25 - 2014 1 COMMENT

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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.

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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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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

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

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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

    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!

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