Want to make some please give me your best recipesS/ What makes yours special

 

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olive oil

green, red, yellow peppers

onions

garlic

mozzarella
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tomato sauce

meat of some sort

peppers

onions

mushrooms

italian seasoning

mozzarella
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or just your basic cheese pizza

 

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I've been making mine on whole wheat dough. I love the flavor more than plain white dough.


1 1/3 cups water

2 tablespoons olive oil

1 teaspoon garlic salt

1 teaspoon seasonings (whatever I feel like, rosemary, Italian,oregano, etc)

2 cups all-purpose flour

2 cups whole wheat flour

2 teaspoons yeast

1 tablespoon honey (sometimes, or sometimes I forget)


Plop it all in the bread machine and let it do it's thing. Makes 2 14in pizza doughs.


I havent tried making my own sauce yet, so we just use the Contadina Pizza Squeeze sauce. Everyone seems to like it.


We just add whatever toppings we like. I make sure to cut everything in small pieces though so you always have a bit of everything in each bite. I quarter the peperoni, crumble sausage, sliced olives, chopped artichokes, etc. We always change up the toppings depending on mood and what's in the fridge. The only thing that I do that I dont see too often is put strips of fresh basil under the cheese. Lots of it. It just adds some extra pizazz to the pizza.

 

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I like to put some seasonings in the dough...basil, oregano, garlic, onion, parmesean cheese...whatever you prefer. Then I like to butter the edge of the crust and sprinkle with garlic and parmesean.


ground beef

italian sausage

bacon

pepperoni

onion

green pepper

mushrooms (sometimes)

mozz cheese

cojack cheese

parmesean cheese

tomato sauce (with spices added)


yummeh!!

 

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Here is the recipe I do and gave to all my friends. I make 100+ pizzas a year for friends (done 20+ on several nights each summer). Summer days are best, drink in hand, at the BBQ all evening

Best ingredient: Chipotle powder in the sauce(penzeys spices chipotle powder > all others by far)


CRUST
Makes enough for 4, 8-10” rounds

~2 cups flour
~2/3 to 1 cup warm water
1/4 cup cornmeal
2 tsp salt
2 tbs olive oil
1 packet yeast
1/2 tsp sugar

Mix 1/3 cup warm water, yeast and sugar in bowl, cover and let rise (10 min)

Mix flour, cornmeal and salt in large bowl. Mix in yeast mixture then add in remaining water and knead until you get a ball of dough (I usually knead for 3-5 minutes unless you have a Kitchenaid). The dough should be able to form into a fairly smooth ball, if not, add minute amounts of water until it is (but not too sticky).

Put in large bowl, and coat with oil. Cover and let rise in warm area (~80 degrees)…about 1-2 hours

When risen, divide into 3-4 pieces and roll out thin using additional cornmeal to keep it from sticking to surfaces. (I roll out on a flat round cooking stone turning often and have cornmeal on it to keep it from sticking. I use a 1 handed roller, about 4” wide” and it works great!)

SAUCE

~25oz can organic tomato sauce
~5-6 cloves garlic, pressed
~2 tbs oregano
~2 tbs basil
~1+ tbs chipotle powder (give it spice and awesome flavor)
Note: Penzeys Spices has BY FAR the best chipotle powder I've found. Store bought doesn't compare.
(http://www.penzeys.com). As an alternate, you can buy chipotle peppers in small cans in the Mexican food isle of the supermarket. The sauce that surrounds the peppers in the can is liquid gold (chipotle). Mix that with the sauce to taste. The sauce can take the place of the chipotle powder. (I use both)
Touch salt and pepper to taste

Mix all together in a saucepan and simmer for 1/2hr.

If it is too thin for your liking, you can add tomato paste to thicken up.

TOPPINGS

Fontina cheese
Mozzarella
White corn (pretty good actually on pizza – we buy frozen white corn, thaw it, and put it on pretty heavy)
Red peppers
Scallions/ green onions
Fresh garlic
Olives
Jalapeños
Pepperoni
Pineapple
Or whatever you want really.

COOKING

-Preheat your BBQ to medium-low heat.
-Place a cooking stone on the grill and let it get warmed up while preheating.
-Make your pizza however you want but remember to put some cornmeal under your dough so it slides off your preparation plate easy.
-Don't pre-make pizzas until ready to cook as the sauce will thin the dough and it will cook funny.
-Sprinkle light layer of cornmeal on the stone where you will place your pizza and slide the pizza onto it. -Close lid and bake until done, checking every 3-4 minutes to make sure that the pizza is not burning on the bottom. If it is, the BBQ is too hot.
-It is done when the cheese in the center of the pizza is melted and the bottom of the crust is a nice light brown.

I have 3 stones, 2 for the BBQ and 1 to roll the crusts on.

NOTE:
Cornmeal on the BBQ stone will burn if left exposed so sweep it off around the pizzas if it starts browning too fast. If you put the cornmeal on and it starts turning brown within about 10 seconds, then it is too hot. It takes a bit to learn the right temperature, so keep your eye on it., lifting the edge of the pizzas to make sure they're not burning. Rotate pizzas as they cook as the stones will have slight temperature variations due to burner placement.


NOTE:
I've recently started cooking in the oven (since it's cold outside) after reading Cooks Illustrated pizza recipe in the most recent issue:
I use my recipe and:
Preheat oven to 475, with a cooking stone about 5-6" from the top, for an hour. Slide made pizzas onto the stone, making sure cornmeal is under your pizza dough so it slides easy enough (don't need a bunch).
Cook pizzas for about 8-10 minutes, rotating halfway through cooking.

 

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Pretty similar to Foxy's recipe. Except we like to add pepperoni to it.

912.384.3800

thats our local pizza delivery people...they make the best pizzas ever! (yeah I know delivery blech! but these guys are really good!)

 

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Starting with a good sauce is my big thing.

Olive oil/garlic with fresh crushed tomato as the base. It's a bit of work to actually peel, seed and crush the 'maters but it's well worth it imo.

Also, olive oil and a bit of the sauce (not much) added to the crust is a good touch.

(I learned this from a 1st generation Italian American from Brooklyn. He could cook like a FIEND).

 

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I've found it's easier to start with a smaller layer of mozzarella then the sauce when first starting out. When I first started making homemade, I'd always mess up with the sauce, and it would end up a bit weird.