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Pizza Crust (Pizza Hut) Recipe

Ingredients

  • 1 1/3 c  Warm water
  • 1/2 ts Salt
  • 4 c  Flour
  • 1/3 ts Oregano
  • 1 tb Sugar
  • 1 pk Dry yeast
  • 1/3 ts Garlic salt
  • 2 tb Olive oil

Directions

  1. Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add flour gradually and process until dough leaves the side of the container.
  2. Place in greased bowl, turn to grease top, and cover with plastic wrap. Let rise in refrigerator overnight. Divide dough in thirds. Press with heel of hand onto greased pizza pan until crust fills pan. (Unless, of course, you
    are talented enough to toss it into the air.)
  3. Bake in 350F oven for 5  minutes.  Freeze. When ready to make pizza, remove from freezer and quickly cover with pizza sauce and toppings. Bake on oven rack without pan.

Best Pizza Dough Ever Recipe

Ingredients

  • 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
  • 1 3/4 (.44 ounce) teaspoons salt
  • 1 teaspoon (.11 ounce) instant yeast
  • 1/4 cup (2 ounces) olive oil (optional)
  • 1 3/4 cups (14 ounces) water, ice cold (40°F)
  • Semolina flour OR cornmeal for dusting

Directions

  1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
  2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
  3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
  4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
  5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
  6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective.
  7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
  8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
  9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

One Pot Pizza Pasta Recipe

Ingredients

  • 1 pound Italian sausage, casings removed if necessary
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar spaghetti sauce
  • 1 (15 oz) can diced tomatoes
  • 1 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 8 oz penne pasta
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • sliced pepperoni

One Pot Pizza Pasta Recipe

Directions

  1. In a large skillet brown the sausage, onion and garlic. Drain any grease.
  2. Add in the spaghetti sauce, diced tomatoes, water, oregano and basil. Stir to combine. Add in the pasta and carefully stir to combine. Cover and simmer for 10-15 minutes or until the pasta is tender.
  3. Preheat the broiler.
  4. Top pasta with shredded cheeses and pepperoni. Place under broiler for 3-5 minutes or until cheeses are melted.

Pizzadilla (Quesadilla Pizza) Recipe

Ingredients

  • 1/2 teaspoon extra-virgin olive oil
  • 2 large flour tortillas that just fit inside your cast iron skillet
  • 3/4 cup store-bought or homemade pizza sauce
  • 5 ounce shredded whole milk low moisture mozzarella cheese
  • 2 ounces grated Parmesan cheese, divided
  • 2 basil leaves, roughly torn
  • Additional toppings (such as crumbled Italian sausage mix), as desired

Directions

  1. Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to low and wipe out excess oil with a paper towel.

  2. Place tortilla in skillet with the rougher textured-side facing down. Spread half of sauce evenly over tortilla all the way to the edges. Spread half of mozzarella evenly over tortilla all the way to the edges. Place second tortilla on top. Cook, swirling pan occasionally, until crisp on the bottom, about 3 minutes. Carefully flip with a large spatula.

  3. Spread remaining sauce evenly over tortilla all the way to the edges. Spread remaining mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Scatter with basil and add toppings (such as sausage) as desired.

  4. Place skillet under broiler and broil until toppings are cooked through and cheese is melted and starting to brown in spots, 2 to 4 minutes. Remove from oven and sprinkle with remaining Parmesan. Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet. Peek under bottom. If more crispness is desired, place skillet over medium-heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved. Slide pizza out onto a cutting board. Cut and serve immediately.

Detroit-Style Pan Pizza Recipe

Ingredients

For the Dough:

  • 300g bread flour (10.5 ounces; about 2 generous cups)
  • 5g instant yeast (0.15 ounce; about 1 teaspoon)
  • 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon kosher salt)
  • 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
  • Extra-virgin olive oil, as needed

For the Sauce:

  • 2 tablespoons (30ml) extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 2 teaspoons (about 5g) dried oregano
  • Dash red pepper flakes
  • 1 (28-ounce; 800g) can high-quality crushed tomatoes
  • 1 teaspoon (about 6g) granulated garlic powder
  • 1 teaspoon (about 6g) granulated onion powder
  • 1 tablespoon (about 15g) sugar
  • Kosher salt, to taste

To Finish:

Directions

  1. To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

  2. To Make the Dough in a Food Processor: Combine flour, yeast, and salt in the bowl of a food processor and pulse to combine. Add water, then turn on processor and process until dough forms a ball that rides around the bowl of the processor, about 30 seconds. Continue processing for 30 seconds longer. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

  3. To Make the Dough by Hand: Combine flour, yeast, and salt in a large bowl. Whisk to combine, then add water and stir with a wooden spoon until a rough ball of dough has formed. Set aside for 10 minutes. Turn dough out onto a countertop and knead until a smooth, silky ball has formed, about 10 minutes. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

  4. Pour a couple tablespoons olive oil in the bottom of a Detroit-style anodized aluminum pan or two 8- by 8-inch cake pans. (Split dough in half if using cake pans.) Transfer dough to pan(s) and turn to coat in oil. Press down on dough and spread it toward the edges. You won’t be able to get it all the way to the edges; this is okay. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more and try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place. Once dough is stretched, cover again and set aside while you make the sauce.

  5. For the Sauce: Adjust oven rack to lowest position and preheat oven to 550°F (290°C), or as close to it as your oven gets. Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until shimmering. Add minced garlic, oregano, and pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, garlic powder, onion powder, and sugar. Bring to a simmer and cook until reduced to about 3 cups, about 30 minutes. Season to taste with salt.

  6. To Form the Pizza: Press down on dough with your fingertips to remove any large air bubbles. Lay half of pepperoni (if using) evenly over face of dough. Top with cheese, spreading it evenly all the way to the very edges of the pan, then add remaining pepperoni. Spoon sauce over surface in 3 even rows. (You will need only about half the sauce—save the rest for another pizza.)

  7. Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 12 to 15 minutes. Transfer to a trivet or folded kitchen towel on countertop.

  8. Run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide it onto a cutting board. Cut pizza and serve.

Pizza Sandwich Recipe

Ingredients

Sauce

  • 2 tb Oil
  • 1/2 c  Onion; chopped
  • 2 1/2 tb Celery; chopped
  • 2 1/2 tb Green pepper; chopped
  • 1 c  Tomatoes, canned
  • 6 tb Tomato paste
  • 1 ts Oregano
  • 1/8 ts Sweet basil
  • 3/4 ts Salt
  • 1/8 ts Pepper
  • 1/4 ts Rosemary; optional

Sandwich

  • 1 1/2 c  Pizza sauce
  • 1 1/2 c  Cottage cheese

Directions

  1. Saute onion, celery and pepper in vegetable oil until tender and translucent. Add tomatoes, tomato paste and seasonings. Cook over low heat on stove top for approx. 30 mins, stirring occasionally. Yield: approx. 1 1/2 cups sauce.
  2. SANDWICHES: Mix 2 Tbs cottage cheese with 2 Tbs sauce. Spread mixture on 1/2 toasted English muffin. Sprinkle 1 tsp parmesan cheese over top. Broil in oven for approx. 5 mins or until parmesan cheese starts to turn golden. Yield: 12 pizza sandwiches Approx. 136 cal/serving

9 Rules for the Best Homemade Pizza OF YOUR LIFE

From Bon Appetit

9 Rules for the Best Homemade Pizza OF YOUR LIFE

I didn’t start out as some formally trained chef guy. I brewed beer for a living until I was almost 30. Sounds like a dream, doesn’t it? While I was working at a brewery outside Mito in Japan, I happened to eat the best pizza of my life. Best pizza—in Japan? Crazy, right? After that trip, I knew that I wanted to concentrate on pizza and make it in my own highly personal way. When I returned to Philly, I opened Pizzeria Beddia.

My methods are old-school: Use the highest quality ingredients, make almost everything from scratch, and take the time to do it right. You can make the same great pizza that I make at the restaurant in your home, using your regular oven. That’s how I got my start, and it’s why I wrote a book, Pizza Camp, which comes out this month. Practice—and, okay, a few straightforward guidelines—makes pizza.

The tips can be found here.

Gondola’s Thin Pizza Crust Recipe

While in Winnipeg for a meeting with his boss, his boss almost ordered Jordon to check out the Gondola Pizza booth in Winnipeg’s Airport.  Jordon was inclined to do it anyways but he took Mike’s advice and after doing it, called me from the Winnipeg Airport to tell me how good his Cheese Burger Pizza was.  Here is the ingredients for the pizza crust.  I’ve made it several times and I love it each time.

Ingredients

  • 5 ml (1 tsp) sugar
  • 15 ml (1 envelope) traditional yeast
  • 60 ml (1/4 cup) oil
  • 310 ml (1 1/4 cups) flour
  • 5 ml (1 tsp) salt
  • 250 ml (1 cup) lukewarm water
  • 375 ml (1 1/2 cups) flour
  • 2 ml (1/2 tsp) oregano
  • 2 ml (1/2 tsp) pepper

Directions

  1. Combine first five items in a large mixing bowl. Stir in warm water. In a separate bowl, combine remaining ingredients. Add 125 ml (1/2 cup) at a time to the dough. Knead for about 5 minutes and let rest for 20 minutes in a warm room.
  2. On a well-floured surface, roll dough into a very thin sheet. Cut to fit a pan. Make sure the pan is dry and floured. Freeze for at least three hours.
  3. To prepare pizza, place toppings on top of your favourite sauce and frozen crust. Make sure the crust is completely frozen. Thawing the crust will result in a soggy or thicker crust. The crust should not be exposed for more than 5 to 10 minutes at room temperature. Bake in 450 F to 550 F (230 to 290 C) oven for 25 to 30 minutes or until done.

Restaurant-style pizza sauce

  1. 398 ml (14 oz) can Hunt’s Italian tomato sauce
  2. 1 ml (1/4 tsp) chili powder
  3. 1 ml (1/4 tsp) garlic powder
  4. 5 ml (1 tsp) dried oregano leaves (not ground oregano)

Mix together all ingredients thoroughly. Chill covered until needed.


Taste Tester Notes: Nice combination of flavours for a thin-crust pizza and sauce. When mixing the dough, it will seem like there is excess flour, but as you knead it the flour will all be worked in. This makes enough dough for two 12-inch pizzas and more than enough sauce for both. As it is important to bake crust from frozen state, have all of your toppings ready before taking crust out of the freezer. Check before suggested baking time — mine baked in 15 minutes at 450 F. I also tried making the dough using half whole wheat flour with good results.