Category Archives: Pizza

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

Of course have to use the New York Style Pizza Sauce on it.

Ingredients
17.5 ounces (500 grams, about 3 1/2 cups) all-purpose or bread flour
.35 ounces (10 grams, about 2 teaspoons) kosher salt
.18 ounces (5 grams, about 1 teaspoon) instant or RapidRise yeast
1/2 cup extra-virgin olive oil, divided
12.25 ounces (347 grams) water (see note)

Procedures
Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Whisk to combine. Add water to mixer and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.

Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.

30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.

Top pizza as desired and bake until bottom is crisp and top surface is bubbling, 15 to 20 minutes total. Allow to cool at room temperature for 5 minutes.

Note: To make without a stand mixer, combine flour, salt, yeast, and olive oil in a large bowl. Whisk to combine, then add water. stir together vigorously with a wooden spoon until homogeneous, about 3 minutes. Cover bowl with plastic wrap and allow to rest at room temperature for at least 8 hours and up to 15. Continue with step 2 as directed.

Credit: Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough) | Serious Eats : Recipes.

New York Style Pizza

This turned out great.  Make sure you use a pizza stone and let it preheat with the oven, I turn my oven to 550°F. I use ziplock freezer bags. You can also make the dough in the morning and just leave it out all day. Also since I can’t seem to get the dough off the peel, I place the pizza on a sheet of parchment paper then after about a minute I pull the paper out from between the stone and pizza.

serves 4 to 6 (makes 3 pies), active time 30 minutes, total time 24 hours
Use this sauce

22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 batch New York Style Pizza Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in freezer for at least 15 minutes

PROCEDURES

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.

At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.

via New York Style Pizza | Serious Eats : Recipes.

New York Style Pizza Sauce

serves 4-3 (makes enough for 2-4 12-inch pies, depending on how much sauce you like), active time 15 minutes, total time 2 hours

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 six-inch sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar

Procedures

Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

via New York Style Pizza Sauce | Serious Eats : Recipes.

No-knead pizza dough

No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

Credit: Company Man – Jim Lahey reveals his recipe for no-knead pizza dough | People New York – TastingTable

Cool Veggie Pizza

2 cans (8 oz.) refrigerated crescent rolls
2 packages (8 oz.) cream cheese
2 garlic cloves
3 tsp. mayo
2 tsp. All Purpose Dill Mix (I will be supplying this as it is a Pampered Chef Spice)
4 cups of a variety of veggies (I’ve used cucumbers, carrots, broccoli, red peppers; but you can choose whatever you prefer).