Difference between revisions of "Family pizza recipe"

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(→‎Pizza (includes dough))
(→‎Pizza (includes dough))
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===Pizza (includes dough)===
 
===Pizza (includes dough)===
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Ingredients
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Updating this to use the Sicilian pizza recipe from [http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html| Serious Eats]
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* 4 cups flour
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* 1 envelope yeast (2 and 1/4 tsp yeast from jar)
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* 3 tbsp olive oil
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* 1 cup water
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* 1 tsp salt
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* Pizza sauce (see above. Can be made while dough is rising, because dough takes a while)
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* Shredded mozzarella
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* Pepperoni (optional)
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Ingredients
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* 1 medium russet potato, about 7 ounces
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* 15 ounces (3 cups) all-purpose flour
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* 1/2 ounce (about 2 teaspoons) kosher salt
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* 1/4 ounce (about 1 1/2 teaspoons) rapid-rise yeast
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* 1/2 ounce (about 3 teaspoons) sugar
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* 1/2 cup extra-virgin olive oil
  
 
Steps
 
Steps
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# Boil water with salt in it.  
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# For the Dough: Place the potato in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook until cake tester inserted into center meets no resistance, about 15 minutes. Pass through potato ricer into small bowl and allow to cool at room temperature for ten minutes. You should have 6 ounces of riced potato.
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# Let water cool to lukewarm
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# Meanwhile, combine flour, salt, yeast, sugar, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Add 11.25 ounces (about 1 1/3 cup) water to mixer and mix on medium speed until it comes together and no dry flour remains. Add cooled riced potato, 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.
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# Add yeast and oil
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# Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 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.
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# Mix flour and water/yeast mixture as if making bread
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# For the Sauce: While dough is rising, heat olive oil and garlic cloves in 8-inch skillet over medium heat until lightly bubbling. Reduce heat to low and cook until garlic is light brown and tender, about 10 minutes, flipping garlic cloves once during cooking. Transfer garlic cloves to bowl of food processor or blender (without the oil). Add drained tomatoes. Process or blend until roughly pureed, and set aside.
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# Put in bowl and let rise for 2 to 3 hours until it doubles in size (less time if using rapid rise yeast)
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# Transfer garlic-scented olive oil to large saucepan and heat over medium-high heat until shimmering. Add oregano and red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add tomato mixture, sugar, and basil stems. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Season to taste with salt.
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# Preheat oven to 350 degrees
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# To Finish the Pizza: 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.
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# Flatten dough evenly on to cookie sheet (probably greased cookie sheet) (may take two cookie sheets)
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# Spread approximately 2/3 cup of sauce over top surface of pizza with back of spoon, leaving 1-inch border all the way around the edge. Sprinkle with half of Parmesan, focusing on edges of crust. Bake for 5 minutes, remove from oven, and spread mozzarella evenly over surface. Dot more tomato sauce in irregular spots on surface (you may have extra sauce). Top with basil leaves and remaining Parmesan.
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# Add tomato sauce, oregano, spices to taste
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# Return to oven and bake until crust is well browned and cheese is melted and lightly browned in spots, 10 to 15 minutes longer. Allow to cool at room temperature for 5 minutes. Transfer to a large cutting board (pizza may stick to pan at some point—use a spatula to carefully pry it off), cut into 8 or 12 rectangular slices, and serve.
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# Bake in oven for 15 minutes
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# Remove pre-baked pizza from oven.  
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# Add shredded mozzarella to hot pizza. If adding pepperoni, add it between layers of mozzarella.
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# Return to oven and bake until cheese is melted
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===Potato Pizza===
 
===Potato Pizza===

Revision as of 17:55, 4 June 2016

Gotten from my mom:

Pizza sauce

Ingredients

  • 1 can of whole peeled tomatoes, milled
  • About a tbsp of olive oil
  • Some garlic (2 to 3 cloves), cleaned and chopped/pressed


Steps

  1. Put ingredients together into large enough pot
  2. Cook for 20 minutes or so

Pizza (includes dough)

Updating this to use the Sicilian pizza recipe from Serious Eats

Ingredients

  • 1 medium russet potato, about 7 ounces
  • 15 ounces (3 cups) all-purpose flour
  • 1/2 ounce (about 2 teaspoons) kosher salt
  • 1/4 ounce (about 1 1/2 teaspoons) rapid-rise yeast
  • 1/2 ounce (about 3 teaspoons) sugar
  • 1/2 cup extra-virgin olive oil

Steps

  1. For the Dough: Place the potato in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook until cake tester inserted into center meets no resistance, about 15 minutes. Pass through potato ricer into small bowl and allow to cool at room temperature for ten minutes. You should have 6 ounces of riced potato.
  2. Meanwhile, combine flour, salt, yeast, sugar, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Add 11.25 ounces (about 1 1/3 cup) water to mixer and mix on medium speed until it comes together and no dry flour remains. Add cooled riced potato, 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.
  3. Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 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.
  4. For the Sauce: While dough is rising, heat olive oil and garlic cloves in 8-inch skillet over medium heat until lightly bubbling. Reduce heat to low and cook until garlic is light brown and tender, about 10 minutes, flipping garlic cloves once during cooking. Transfer garlic cloves to bowl of food processor or blender (without the oil). Add drained tomatoes. Process or blend until roughly pureed, and set aside.
  5. Transfer garlic-scented olive oil to large saucepan and heat over medium-high heat until shimmering. Add oregano and red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add tomato mixture, sugar, and basil stems. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Season to taste with salt.
  6. To Finish the Pizza: 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.
  7. Spread approximately 2/3 cup of sauce over top surface of pizza with back of spoon, leaving 1-inch border all the way around the edge. Sprinkle with half of Parmesan, focusing on edges of crust. Bake for 5 minutes, remove from oven, and spread mozzarella evenly over surface. Dot more tomato sauce in irregular spots on surface (you may have extra sauce). Top with basil leaves and remaining Parmesan.
  8. Return to oven and bake until crust is well browned and cheese is melted and lightly browned in spots, 10 to 15 minutes longer. Allow to cool at room temperature for 5 minutes. Transfer to a large cutting board (pizza may stick to pan at some point—use a spatula to carefully pry it off), cut into 8 or 12 rectangular slices, and serve.

Potato Pizza

Ingredients

  • Pizza dough from regular pizza recipe
  • Potatoes, boiled but not totally cooked and sliced thin
  • Olive oil
  • Rosemary


Steps

  1. Make dough as with a normal pizza
  2. Instead of covering with tomato sauce, put a layer of olive oil on pizza instead.
  3. Add layer of potato slices
  4. Sprinkle with rosemary
  5. Bake in 350 degree oven for about 15 minutes

Notes

Put together, you can come out with a cheese (or pepperoni) pizza and a potato one. My grandma used to do this a lot. The potato one was designated as for the adults because us kids were brats and wouldn't eat it. :)

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