February 10, 2009 | Author admin
Ingredients
1 12 inch Pizza Dough shell (uncooked) 3/4 cup Crab meat 3/4 cup Tiny shrimp 1/2 cup Crushed pineapple 5 Mushrooms, sliced 4 1/4 oz. Canned sliced black olives 1/4 cup diced green pepper 1 cup Mozzarella cheese, grated 1 cup White cheddar cheese grated
Method
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. Until cheese is bubbly.
February 10, 2009 | Author admin
Ingredients
3 1/2 cups Zucchini; coarsely grated Salt 1/3 cup Flour 3 Eggs; lightly beaten 2/3 cup Parmesan cheese; grated 2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil Salt and pepper to taste
Method
Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well?oiled baking pan and bake in a 350F oven until top is dry and lightly browned (20 minutes). Remove from oven, add desired sauce, cheese, and toppings.
Return to oven and bake at 350F until done, about another 20 minutes.
February 10, 2009 | Author admin
Ingredients
4 cups All?Purpose flour 1 tsp salt 4 tbsps oil 2 pkgs. dry yeast 1 1/2 cups of warm water (105F)
Method
Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 15 minutes. Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put in ziploc bag in the refrigerator until ready to use.
Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface. Lightly oil (olive) a 17 1/2″ X 11 1/2″ X 3/4″ pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10?15 minutes (while you prepare toppings). Stretch out dough again (it will have receded) and place desired toppings. Cook in center of oven until crust is golden brown.
makes a 17 1/2″ X 11 1/2″ Pizza
February 10, 2009 | Author admin
Ingredients
1 1/2 cups warm water (105F) 4 1/2 cups flour 1 Tbls. olive oil 2 1/2 teas. sugar 2 1/2 teas. salt 1/2 teas. yeast
Method
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.
Divide dough into portions: 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and “tucking” the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1?2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft “doughy” crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven.
February 10, 2009 | Author admin
Ingredients
1 envelope dry yeast 1/4 teaspoon sugar 3/4 cup lukewarm water (105 F)
Method
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all?purpose flour or bread flour 1/2 teaspoon salt
Method
Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10?20 seconds. By hand, mix with a sturdy spoon until ready to knead.
On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).
Roll out by hand for a 12″ pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients.
Bake at 500F in pre?heated oven for 8?12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs.
January 28, 2009 | Author admin
This is a great Chicago style pizza recipe
DOUGH 1 Package active dry yeast 2 teas. Sugar 1 1/4 cups Warm water 2 3/4 cups All?purpose flour 1/2 cup yellow cornmeal 3 tbls. Olive oil 1 teas. Salt
TOPPING 1 cup Pizza sauce 12 oz. Shredded mozzarella cheese 1/2 lb. Ground beef, crumbled, cooked 1/4 lb. Italian Sausage, crumbled, cooked 1/4 lb. Pork Sausage, crumbled, cooked 1/2 cup Pepperoni, diced 1/2 cup Canadian bacon, diced 1/2 cup Ham, diced 1/4 lb. Mushrooms, sliced 1 small Onion, sliced 1 Green bell pepper, seeded, sliced 2 oz. Grated Parmesan cheese
Method
1. For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.
3. Roll dough to a 13?inch circle. Transfer to an oiled 12?inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.
4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.
This Chicago style pizza has som many topping you will be full in no time.
January 28, 2009 | Author admin
Ingredients for focaccia
2 packages fast?rising dry yeast 2 cups tepid water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup salad oil 1 teaspoon table salt 5 1/2 cups unbleached white bread flour 3 cloves garlic, crushed 1/4 cup olive oil for topping 1 tablespoon rosemary 1 tablespoon kosher salt
Method
Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising. Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping. Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.
January 28, 2009 | Author admin
Most people don’t even know that you can bake a whole wheat pizza, well here is a recipe for the whole wheat dough and how to make the pizza.
Ingredients
1 teaspoon white sugar 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 1 1/2 cup all-purpose flour 2 cups whole wheat flour 1 1/2 cup warm water (110 degrees F/45 degrees C)
Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Now you also know how to make a whole wheat pizza dough pizza with this recipe.
