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This dough originally happened strictly by accident, and necessitated by my hubby's complaints over my previous failures of too-crispy, too-thick, too-tough, too-heavy, too-yucky (and more) attempts to please his particular "pizza palate". Soooo, this is the result of a combination of recipes and tips from all of the following: PJ Hamel at King Arthur Flour; Peter Reinhart, author of Bread Baker's A[pprentice", Charles Scoccalone, co-author of "Pizza", and Mike, owner of our local favorite pizza joint. This recipe and method will result in a light, tender, flavorful pizza crust full of little holes. Be careful not to overcook.
3 1/2 cups unbleached King Arthur bread flour (18 oz.) NOTE: For extra flavor, substitute about 1/2-3/4 cup of semolina for 1 cup of the flour. MIXER: In a mixing bowl, whisk together the flour (and semolina if used), dough relaxer and pizza flavor if used, yeast, sugar and salt. Add oil, and with mixer on low speed, using the dough hook, add the water and mix well until thoroughly combined and begins to pull away from the sides of the bowl, 3 minutes on low speed and 3 minutes on medium speed (Be sure to give the dough hook time to do its work). Add more flour or dribble in more water as needed. The dough should form a ball, and may stick slightly to the bottom of the bowl but not the sides. MANUAL: If mixing entirely by hand, mix and knead 5 minutes, let the dough rest 5 minutes and finish kneading about 5 minutes or until the dough is soft but elastic. Turn out onto a lightly floured surface and finish kneading by hand 1-2 minutes, trying not to add any more flour than necessary. The dough should be soft, smooth and supple. Shape the dough into a ball, stretching the top by gently tucking any rough edges into the center on the bottom of the ball. Place the rounded dough into a lightly oiled bowl; cover with plastic wrap and let rise in warm spot until double in volume, about 1 to 1-1/2 hours. Be sure to check it after 1 hour---the dough is ready when it does not spring back when a finger is poked into it. (Alternatively, the dough may be placed in the refrigerator for a slow rise 4-6 hours. Allow the dough to come to room temperature about 1 to 1-1/2 hours before shaping.) Gently remove the dough to a floured surface, degassing as little as possible (do not "punch down"). Using a bench scraper as a knife (not as a scissors), divide the dough into 2 equal pieces for two medium pizzas or 4 pieces for small pizzas. Shape into rounds according to the size desired. (If you are not ready to bake the pizza, place the dough balls on a lightly oiled baking sheet or cookie sheet, cover with a towel and keep it in the refrigerator---allow to sit at room temperature about 15-20 minutes before shaping.) If you wish to freeze any of the dough balls, do it now. Place dough balls into ZipLoc Freezer bags that have been sprayed with olive oil PAM and place immeditely into the freezer. About 30 minutes before baking, place a rack on the lowest shelf of the oven, with the baking stone if used, and preheat oven to 500 degrees F. Lightly spray a pizza pan (perforated is preferred) with olive oil PAM; or line a baker's peel with parchment paper, sprinkled with cornmeal or semolina. To shape the pizza, generously flour a board or other flat surface and place the dough ball in the center. Flour the dough and flour your hands; using fingertips, begin pushing the dough from the center out toward the edge, occasionally turning the dough, until a ridged edge about 1/2-inch high is formed and is almost the size you desire. Then form your hands into fists, knuckle-side up, and pick up the dough---holding your fists about 12 inches apart, gently toss/turn until the dough is the size you desire. Place the shaped pizza onto the prepared pan or parchment, gently re-shaping any portion as needed. Add sauce, cheese and desired toppings. If baking on the stone, slide the pizza parchment and all directly onto the stone. If using a pan, place the pan directly onto the stone. Bake pizza about 9-10 minutes or until crust edges begin to brown and the cheese is melting and bubbly. Let rest 2 minutes before slicing. * All available by ordering from the King Arthur Flour's Baker's Catalogue
1 3/4 to 2 cups all-purpose flour 1 1/4 cups semolina flour, or more all-purpose flour 2 tablespoons Lora Brody's dough relaxer -- optional but helpful 1 tablespoon + 1 teaspoon KAF Pizza Dough Flavor -- optional but yummy 1 teaspoon instant yeast 1 1/2 teaspoons salt 2 tablespoons olive oil 1 to 1-1/2 cups warm bottled water In a mixing bowl, combine1-3/4 cups of the flour, semolina, dough relaxer, pizza dough flavor, yeast and salt; whisk to mix well. Add the oil and 1-1/4 cups of the water. Mix and knead all ingredients---by hand, mixer or bread machine--- adding more flour or water by teaspoonsfulls, till dough is soft and smooth (Don't over-knead---it should hold together but can still look fairly rough on the surface.) Cover the bowl with plastic wrap and allow dough to rise 45-60 minutes; then refrigerate it for at least 4-6 hours or up to 36 hours, to develop the flavor. (Begin checking the dough after 4 hours to be sure it doesn't over-proof.) Remove dough from the refrigerator; transfer dough to a lightly floured surface. Let sit to warm up about 30 minutes. Divide the dough in half. Shape each half into a 9" or 12" round (thicker or thinner). Place each on a piece of parchment paper cut to fit. Cover dough and let it rest while heating the oven to 500 degrees (or about 30 minutes). Transfer pizzas to baking stone or on a large baking pan. Bake 4 minutes and remove from the oven. If using now, top pizzas with favorite toppings, return to the oven and bake an additional 8 minutes. To use later, remove parchment paper, cool the crusts, and wrap well in plastic wrap, and refrigerate up to 5 days or freeze up to 4 weeks. Preheat oven to 450 degrees; top with favorite toppings, and bake on a pan (not on a stone) on the lowest rack of the oven for 8 minutes. Click Here for Printer Version
1 tablespoon active dry yeast 1 cup warm water (110 degrees) 1/4 cup olive oil 3 to 4 cups unbleached all-purpose flour 2 teaspoons salt In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four ounce portions. Roll the dough into balls, cover and let the dough rest for 15-20 minutes. The dough is ready to be shaped into four individual pizzas. Press the dough out for two pizzas. Yield: 4 pizza doughs 1 envelope Active Dry Yeast 1 cup Warm Water (105-110 degrees) pinch Sugar 2-1/4 teaspoons Kosher Salt 1/4 cup fine-ground White Cornmeal 3 tablespoons Whole Wheat Flour 1 tablespoon Olive Oil 2-1/2 to 3-1/2 cups Unbleached All-purpose Flour In a large bowl, dissolve yeast in water with sugar. After 5 minutes, stir in salt, cornmeal, whole wheat flour and oil. Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed. Place dough on a floured surface; knead several minutes, adding only enough additional flour to keep dough from sticking. When dough is smooth, transfer to a greased bowl; turn dough to grease all over. Cover with plastic wrap; let rise in a warm place until doubled, about 1-1/2 to 2 hours. Punch down douth; knead severl times on a lightly floured surface. Return dough to bowl; cover and let rise 40 minutes. Punch down dough. If sticky, knead in a bit more flour. Makes enough for four 12" pizzas.
1 can Tomato Sauce (29 oz.) 1 can Tomato Paste (12 oz.) 1 tablespoon Italian Seasoning 1 tablespoon dried Oregano 1 teaspoon Fennel Seed -- crushed 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1/2 teaspoon Salt In a saucepan over medium heat, combine tomato sauce and tomato paste. Add remaining ingredients; mix well. Bring to boil, stirring constantly. Lower heat; cover and simmer 1 hour, stirring occasionally. Cool to room temperature before using. To store, pour into 1-cup freezer containers, leaving 1/2" headspace. Freeze up to 12 months. Yields about 4 cups. For one medium-sized pizza, use your sauce and cheese(s) of choice and add: OINK! 2 ounces Sliced Pepperoni 1/4 cup Italian Sausage 1/4 cup Bulk Pork Sausage MEATLOVERS: 3 ounces Sliced Pepperoni 3 tablespoons Italian Sausage 3 tablespoons Bulk Pork Sausage 3 tablespoons Lean Ground Beef 3 tablespoons Diced and cooked Bacon SUPREME: 2 ounces Sliced Pepperoni 2 tablespoons Diced and cooked Bacon 2 tablespoons Italian Sausage 2 tablespoons Bulk Pork Sausage 2 tablespoons Cooked Lean Ground Beef 2 tablespoons Diced cooked Ham 2 tablespoons Chopped Ripe Olives 2 tablespoons Thinly sliced Onions 2 tablespoons Chopped Hot Banana Peppers
Serves: 4 Prep.Time: 30 minutes 1 can Tomato Sauce (15-oz.) 2 teaspoons grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon Dried Oregano 1/4 teaspoon Dried Basil 1/4 teaspoon Black Pepper 1/4 teaspoon Garlic Powder 1/8 teaspoon Onion Powder 1 recipe Pizza Dough or commercial refrigerated pizza dough 1 tablespoon Cornmeal 2 slices Provolone cheese -- cut in strips 1 cup shredded Mozzarella cheese 1/2 cup shredded Cheddar cheese Chopped fresh basil (optional) Preheat oven to 475 degrees. In a bowl, combine tomato sauce, Parmesan, salt, oregano, basil, pepper, garlic powder and onion powder; whisk slowly to combine thoroughly. Roll out pizza dough to fit 16-inch pizza pan. Sprinkle pan with cornmeal; place rolled-out dough on top of cornmeal. Spread sauce evenly over dough to within 1/2-inch of edges. Place strips of provolone around arpound pizza. Combine mozzarella and cheddar cheeses and sprinkle evenly around pizza. Sprinkle with chopped fresh basil if using. Bake 8-9 minutes or until cheese is melting and bubbly. NOTES : For Pepperoni Pizza: Place 2 ounces or more sliced Pepperoni evenly around the pizza on top of cheeses. Serves: 8 Prep.Time: 45 minutes SAUCE: Fresh-made or commercial pizza dough 2 pounds plum tomatoes, peeled and seeded -- chopped or 1 29-oz.can Italian tomatoes -- drained and chopped 1 clove garlic -- minced 4 tablespoons olive oil Salt to taste 4-5 fresh basil leaves TOPPING: 10 ounces thinly sliced mozzarella cheese 1/4 cup grated Romano or Parmesan cheese 2 tablespoons olive oil SAUCE: In a large saucepan, combine tomatoes, garlic, oil and salt; bring to simmer and cook until thickened, stirring occasionally, 15-20 minutes. Tear or coarsely chop basil leaves; add to sauce. Let cool before using. PIZZA: Preheat oven to 450 degrees. Oil a 15x10x1 shallow baking pan; pat and spread dough to fit. Make dimples in dough using fingertips at 1" intervals. Spread sauce over dough, leaving a 1/2-inch border. Bake 20 minutes. Remove pizza from oven; arrange mozzarella on top. Sprinkle with grated cheese; drizzle with oil. Bake 5 minutes or until cheese is melted and crust is browned. Cut into squares and serve hot.
Serves: 4 Prep.Time: 30 minutes 1 clove Garlic -- minced 1 Onion -- Thinly Sliced 1 Green Pepper -- cut in strips 1 ounce Prosciutto or Country Ham -- cut in strips 2 tablespoons Olive Oil, divided 1/4 teaspoon Black Pepper 1/4 teaspoon Dried Oregano 1 package Refrigerated Pizza Crust 3/4 cup Pizza Sauce (any kind) 1 cup Mozzarella cheese -- shredded 2 ounces Pepperoni sausage -- sliced Red Pepper Flakes (optional) Combine first 7 ingredients and 1 tablespoon of oil in medium skillet; saute slowly over medium-low heat 5-8 minutes stirring occasionally until barely soft. Place in bowl and set aside. Unroll pizza dough and press into bottom of very large deep skillet (paella pan with lid will do) to fit out to edges. Cover; cook on medium-low heat 5-6 minutes. Spread pizza sauce over crust; top with onion mix. Put mozzarella over onion mixture; top with pepperoni and red pepper flakes (if used) Cover and cook over medium heat 4-5 minutes or until crust is golden and cheese is melted. Suggested Wine: Soave Bolla Serving Ideas : Serve with a tossed green salad Serves: 4-6 Prep.Time: 30 minutes 1 package Refrigerated Pizza Crust 1 tablespoon Cornmeal 2 tablespoons Olive Oil, divided 6 cloves Garlic -- minced 1/2 teaspoon Dried Oregano 1/2 teaspoon Salt 1/4 teaspoon Coarse-ground Black Pepper 3 slices Provolone cheese -- cut in strips 2 cups shredded Mozzarella cheese 1 cup thinly sliced Onion 1 tablespoon chopped fresh basil or parsley Unroll Pizza crust. Sprinkle cornmeal onto baking sheet; place pizza crust on the pan and spread out edges with fingers. Combine garlic, salt, pepper and oregano in 1 tablespoon of the oil; spread evenly over pizza crust. Place strips of provolone cheese on top of garlic mixture; top with mozzarella. Sprinkle with parsley and bake at 475 degrees 8-9 minutes until cheese is bubbly and melted.
Serves: 8 DOUGH: 1 envelope active dry yeast 1 cup warm water (105-110 degrees) 3 cups all-purpose flour (more if needed) 1/2 cup grated pecorino Romano cheese 1 teaspoon salt 1/4 teaspoon fresh ground pepper 2 tablespoons olive oil for bowl and pan TOPPING: 1 large onion -- thinly sliced 5 tablespoons olive oil 2 cups canned Italian tomatoes with juice -- chopped 1 teaspoon dried oregano Salt and fresh ground pepper to taste 1 can anchovy fillets (2 oz.) rinsed and drained -- chopped 1/2 cup fresh bread crumbs 1 cup cubed mild provolone, caciocavallo, or ricotta salata cheese DOUGH: Sprinkle yeast over water; let stand until creamy, and whisk with a fork until smooth. In a large bowl, combine 3 cups flour with the cheese, salt and pepper. Stir in yeast mixture and oil; stir until soft dough forms. Turn dough out onto floured surface; knead until smooth and elastic, about 10 minutes, adding more flour if needed. Oil a large bowl; place dough into bowl and turn to oil the top. Cover with plastic wrap and let rise until doubled, about 1 hour. TOPPING: Cook onion with 2 tablespoons oil in medium saucepan until tender, about 7 minutes. Add tomatoes, oregano, salt and pepper; cook 10-20 minutes or until sauce is slightly thickened. Stir in anchovies; remove from heat and let cool. In a small skillet, heat 1 tablepsoon oil; add breadcrumbs and cook over medium heat until toasted and brown. Oil a 12-inch round pizza pan; place dough onto pan; pat and stretch out evenly to fit. Cover and let rise 30 minutes or until almost doubled. Preheat oven to 475 degrees. Uncover dough; using fingertips, make dimples in dough by pressing dough down about 1 inch intervals. Spread half the sauce over dough, leaving a 1/2-inch border all around. Bake 5 minutes. Remove pizza from oven; spread remaining sauce over, and scatter cheese on top. Sprinkle with bread crumbs; drizzle remaining oil over top. Bake 4-5 minutes or until cheese is melted and pizza is browned around edges. Cut into wedges and serve immediately. Serves: 4 PIZZA DOUGH 2-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon sugar 1/4 cup extra virgin olive oil 1 to 4 tablespoons water 1 egg plus 1 egg PIZZA FILLING 1/2 pound Prosciutto, cut into 1/4-inch dice 1/2 pound Prosciutto Cotto, cut into 1/4-inch dice 1/2 pound fresh mozzarella, cut into 1/4-inch dice 1/2 pound fresh Ricotta 1/2 cup sundried tomatoes, drained of oil and julienned 1/4 cup grated Pecorino 3 eggs 1/2 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Preheat oven to 375 F and place baking stone in center. TO MAKE DOUGH: In a large mixing bowl, place flour, baking powder, sugar, salt and olive oil. Stir together with whisk until texture is like that of moist cereal. Add egg and water and mix well with hands. Place on to floured work surface and knead like bread for 5 minutes. Cover and let rest 10 minute. TO MAKE FILLING: Place all ingredients in a large mixing bowl and mix well with hands. TO ASSEMBLE: Roll out 3/4 dough to a 12 to 14-inch circle and place on a pizza peel, lightly dusted with semolina. Spread filling in center to within 3 inches of edge. Roll remaining dough into a thinner piece 10-inches in diameter and place over filling. Brush outer edge and top of center disk with cool water and fold outer edges inwards to meet center piece and cover the perimeter. Beat remaining egg and brush entire top. Score top with sharp knife in 5 places. Slide on to stone in oven and bake for 40 minutes, until crust is dark golden brown. Remove and let rest 5 minutes before serving.
Serves: 4 4 cooked artichoke hearts 3 cloves of peeled garlic Salt Freshly ground black pepper 1/4 cup olive oil 4 (8-inch) rounds of pizza dough 1/4 cup grated Fontina cheese 32 fresh white anchovy fillets If cooking on a grill, preheat the grill. Preheat the oven to 400 degrees F. In a food processor, combine the artichokes and garlic. Puree until smooth. Season with salt and pepper. With the machine running, add the olive oil in a steady stream. Using a rolling pin, roll out the dough thin, about 1/8-inch thick. Brush each round with olive oil. Season with salt and pepper. Grill the dough for a couple of minutes on each side or until crispy. Remove from the grill and spread the artichoke filling over each pizza round. Sprinkle each round with the cheese. Lay 8 anchovies over each pizza round. Place the pizzas on a large baking sheet. Cook for 2 to 3 minutes or until the cheese melts. Serve warm. Serves: 8 SAUCE: 1 pound Italian sausage, skinned and crumbled 1 red bell pepper -- chopped 2 large cloves garlic -- minced 1/2 teaspoon dried oregano 2 pounds fresh plum tomatoes, peeled, seeded -- chopped or 1 28-oz. can Italian tomatoes and juice -- chopped Salt to taste DOUGH: 1 envelope active dry yeast (1 generous tablespoon) 1 cup warm water (105-110 degrees) 2 tablespoons olive oil, plus more for bowl and pan 1/2 cup whole wheat flour 3 cups to 3-1/2 cups all-purpose flour 2 teaspoons coarse salt 4 ounces thinly sliced provolone cheese 4 ounces thinly sliced fresh mozzarella cheese SAUCE: In a large skillet, cook sausage and bell pepper until lightly browned, sitrring frequently; drain off fat. Add garlic and oregano; cook 1 minute. Add tomatoes; bring to simmer and salt ot taste. Cook until sauce is very thick, about 1 hour. Let cool. DOUGH: Sprinkle yeast over water. Stir until yeast is dissolved. Stir in oil. In a large bowl, combine the whole-wheat flour, 3 cups of all-purpose flour, and the salt. Add yeawst mixture; stir until soft dough forms. Knead 10 minutes until dough is smooth and elastic, adding more flour if needed. Lightly oil a large bowl; add dough and turn once to oil the top. Cover with plastic wrap; let rise in a warm place about 1 hour, or until doubled in bulk. Preheat oven to 400 degrees; Oil two 9-inch layer cake pans. Punch dough down; divide dough in half. Flatten and stretch dough evenly to cover inside the pans, patting it up the sides. Spread about 1 cup of sauce on each dough; top with provolone cheese. Spread 1 more cup sauce over provolone; arrange mozzarella slices over top. Bake 40 minutes or until the crust is crisp and filling is bubbling.
Serves: 8 1 recipe pizza dough or 1 package refrigerated pizza crust Olive oil 2 cloves garlic -- minced 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried basil 1/3 cup coarsely chopped Mozzarella cheese 1/3 cup coarsely chopped Gorgonzola cheese Fresh ground black pepper Prepare a charcoal or gas grill with a cover; pile coals or lava rocks high on one side, leaving the other side "cool". Divide pizza dough into 8 small round pieces; place on a baking sheet, cover and let rise about 10 minutes. Place as many rounds on the hot side of the grill as will fit; cook 1-2 minutes or until bottoms are lightly browned. Flip; cook 30 seconds. Flip again and place on the cool side of the grill. Paint each lightly with olive oil. Sprinkle evenly with garlic and basil; top with cheeses. Sprinkle with pepper; drizzle with olive oil. Cover grill and cook 2-3 minutes or just until cheese melts and browns slightly. Serve immediately.
Serves: 4-6 1 jar (6 1/2 oz) marinated artichoke hearts -- drained and chopped 1/4 cup chopped pitted calamata olives 1/4 cup chopped green pepper 1/4 cup chopped red onion 2 cloves garlic -- minced 2 tablespoons chopped fresh basil 1 package (10 oz) refrigerated pizza crust 2 plum tomatoes -- thinly sliced 1 teaspoon dried oregano 1/4 cup fresh grated Parmesan cheese 2 cups shredded mozzarella cheese Dash red pepper flakes Preheat oven to 455 degrees. In a medium bowl, combine artichokes, olives, pepper, onion, garlic and basil; mix well and set aside. Roll or pat out crust on a lightly oiled baking stone or shallow baking pan. Spread vegetable mix evenly over crust; top with tomato slices. Sprinkle with oregano and Parmesan; top evenly with mozzarella cheese. Sprinkle with red pepper flakes to taste; bake 10-12 minutes or until bubbly.
Serves: 2 PIZZA DOUGH: 1 package active dry yeast 2 teaspoons sugar 2 teaspoons salt 1/4 cup warm water (110 degrees) 4 cups all-purpose flour 1/4 teaspoon five spice powder 1 1/2 tablespoons canola oil 1/2 tablespoon sesame oil 1 3/4 cups warm water GRANDMA LEE'S HOISIN CHICKEN PIZZA: 2 cups sliced green onions 2 cups diced raw dark chicken meat 1/4 cup hoisin sauce 1 tablespoon sambal oelek, or Chinese chile paste 2 cups grated mozzarella cheese Salt and pepper 2 tablespoons chopped green onions for garnish In a small bowl, mix yeast, sugar, salt and the 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, the oils, and the rest of the water; mix on low speed 8-10 minutes. Stop mixer when dough forms a smooth and firm ball. Divide dough into 6 balls and place on a sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than 1/4 inch thick and about 8-10 inches in diameter. To make Hoisin Chicken Pizza: In a bowl, mix green onions, chicken, hoisin, ginger and sambal. season with salt and pepper and set aside. Brush one side of dough with a little canola oil and place over low heat on a grill for about 2 minutes. Brush oil on the raw side and turn over. Top the raw pizza with the chicken mixture; then top with cheese. Immediately cover with a lid to help retain the heat and assist the cheese melting process. Bake at 375 degrees 15 minutes (longer cooking at lower temp. to be sure chicken is cooked). Garnish with chopped green onions. NOTE: Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the oven broiler to finish the melting. Back up to the Menu
Yield: 3 breads 1-1/2 cups warm water 1/2 teaspoon active dry yeast 4 cups all purpose flour 1/2 teaspoon salt 2 tablespoons oil Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a Kitchen Aid. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into three balls, let rise again for 1/2 hour and roll out. GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL : 1 recipe flat bread 1 8 ounce container of ricotta cheese, drained 3 plum tomatoes, diced 2 tablespoons basil chiffonade Shaved parmesan 1/2 cup olive oil 6 cloves roasted garlic Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Flatten dough, brush liberally with olive oil and through on the grill. Grill on one side until golden brown. Turn over and spread with ricotta, tomatoes and basil. Remove and top with shaved parmesan and drizzle with garlic oil.
Serves: 4 Prep.Time: 10 minutes + 15 minutes baking 1 package (8 oz.) refrigerated crescent rolls 1 tablespoon olive oil 1 teaspoon Italian seasoning (fresh herbs are better) 1/4 cup grated Parmesan cheese Preheat oven to 375 degrees. Use a baking stone if you have one, or lightly spray a cookie sheet or shallow baking pan with non-stick olive oil cooking spray. Separate dough into triangles and place onto prepared stone or pan; press edges together to form one large piece and roll out or flatten with your hands to about 1/4 inch thickness. Brush dough thoroughly with oil; sprinkle with seasoning and herbs, and top with grated Parmesan. Bake 15-20 minutes or until lightly browned. Cut into wedges with a pizza cutter and serve warm.
1 package active dry yeast 2 cups warm water (110 degrees) 8 tablespoons olive oil 5 cups unbleached flour 1 tablespoon salt (kosher salt) 3 tablespoons fresh rosemary leaves, chopped 1 tablespoon coarse salt (kosher salt or coarse sea salt) Combine the yeast and warm water in a bowl, add 3 tablespoons olive oil to the water and let soak for 5 minutes. Mix the flour, 1 tablespoon salt and half the rosemary together in a bowl. Using a wooden spoon, pour the water yeast mixture into the flour and stir together to form a well mixed dough. Scrap the dough out onto a floured work surface and begin to work the dough with the heel of your hands, pulling and folding the dough as you push and pull. Work the dough for 10 minutes, put the dough into a lightly oiled bowl and then let rise at room temperature for 1-1/2 hours. Lightly oil a cookie sheet pan, spread the dough out in the pan and pull the dough evenly into the corners. Let the dough rise again for 1 hour more. Poke the surface of the dough all over with the tip of your finger and drizzle the remaining olive oil over the surface of the dough, sprinkle with the coarse salt and remaining rosemary and bake at 450 degrees for 20 minutes. Check the bottom of the focaccia to ensure it is not burning and bake an additional 5 minutes. Serve warm.
(Roman Potato Foccacia) Serves: 9 Prep.Time: 40 minutes + 1 envelope active dry yeast 1 cup warm water (105-110 degrees) 6 tablespoons olive oil + more for bowl and pan 3 cups to 3-1/2 cups all-purpose flour 2 teaspoons coarse salt 1 pound Yukon Gold potatoes (3-4 medium) Salt and fresh ground pepper to taste 1 to 2 tablespoons chopped fresh rosemary Sprinkle yeast over water; let stand 1 minute or until yeast is creamy, and stir to dissolve. Add 2 tablespoons of the oil. In a large bowl, combine 3 cups of the flour and the salt. Add yeast mixture; stir until soft dough forms. Turn dough out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding more flour if needed. Lightly coat a large bowl with oil; place dough in the bowl and turn to oil the top. Cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Oil 15x10x1 shallow baking pan. Flatten dough and put in center of pan; pat anad stretch dough to fit. Cover with plastic wrap; let rise 1 hour or until puffy and nearly doubled. Preheat oven to 425 degrees; set rack in top third of oven. Peel potatoes and slice very thin; arrange on top of dough, overlapping slightly. Brush potatoes with remaining oil; sprinkle evenly with salt and pepper. Scatter rosemary on top. Bake 30 minutes. Increase oven heat to 450 degrees; bake 10 minutes longer or until potatoes are tender and browned on edges. Slide focaccia onto a board and cut into slices.
Serves: 4 1 pound fresh Italian sausage, removed from the casing Olive oil 1 small onion, peeled and julienned 1 small green bell pepper, seeded and julienned 1 small red bell pepper, seeded and julienned 2 tablespoons chopped garlic 8 ounces ricotta cheese 8 ounces grated Mozzarella cheese 8 ounces grated Parmigiano-Reggiano cheese Pinch of crushed red pepper 4 individual 6-inch pizza dough rounds Preheat the oven to 375 degrees. In one saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the sausage and brown, about 6 to 8 minutes. Remove from the heat, drain and cool completely. In another saute pan, over medium heat, add the remaining oil. Add the onions and peppers. Season with salt and pepper. Saute for 4 to 5 minutes. Add the garlic and remove from the heat. Cool completely. In a mixing bowl, combine the sausage, onion-pepper mixture, cheeses and crushed red pepper. Mix well. Season with salt. Using a fork, dock each round of pizza dough. Divide the mixture into fourths and place in the center of each round of dough. Fold one end of the dough over the other, forming a half-moon shape. Using a fork or your fingers press the ends together, sealing the calzones completely. Place the calzones on a parchment lined baking sheet. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and serve warm.
Serves: 4 1 package refrigerated pizza dough 1/2 cup pizza sauce 3 ounces sliced pepperoni 3 ounces cooked Italian sausage 1/4 cup chopped onion 2 teaspoons Italian seasoning 1 cup shredded Mozzarella cheese Preheat oven to 400 degrees; grease a shallow baking pan or cookie sheet. Unroll dough and press out into 12 x 8 rectangle. Spread sauce over dough evenly to within 2 inches of sides. Top with pepperoni, sausage, onion and Italian seasoning. Spread cheese evenly over all. Fold long sides over filling; pinch to seal. Pinch shsort sides to seal. Bake 15-20 minutes or until golden brown. Serve with additional pizza sauce on the side if desired.
Serves: 4 1/2 cup finely chopped onion 2 cloves garlic -- minced Salt and pepper 1 recipe homemade pizza dough (or 1 package refrigerated pizza dough) 1/2 jar Ragu Pizza Quick 1 tablespoon grated Parmesan or Romano cheese 1 tablespoon chopped fresh basil or 1 tsp dried 1 teaspoon dried oregano 1/2 cup sliced pepperoni 1 cup shredded Mozzarella cheese 1/2 tsp crushed red pepper Preheat oven to 400 degress; lightly spray a shallow baking pan with Pam. In a small skillet, sweat onion and garlic in oil over medium-low heat 3-4 minutes, sprinkled with dash of salt and pepper; remove from heat and set aside. Spread pizza dough on prepared pan; shape into a 12" x 8" rectangle. Spread pizza sauce over dough to within 2" from edges. Sprinkle with Parmesan, basil and oregano; top with pepperoni. Spread cheese over all; sprinkle with crushed red papper. From the long side of dough, carefully roll dough, keep the filling from spilling out; pinch seam shut tightly. Place seam side down; bake 17-19 minutes or until golden brown. Let sit about 5 minutes before slicing. Back up to the Menu
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