Family pizza recipe - Revision history

Aurora at 18:01, 22 May 2020

2020-05-22T18:01:38Z

← Older revision		Revision as of 18:01, 22 May 2020
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	Ingredients		Ingredients
	* 1 medium russet potato, about 7 ounces (or two red potatoes), peeled and roughly chopped		* 1 medium russet potato, about 7 ounces (or two red potatoes), peeled and roughly chopped or instant mashed potatoes (see note)
	* 15 ounces (3 cups) all-purpose flour		* 15 ounces (3 cups) all-purpose flour
	* 1/2 ounce (about 2 teaspoons) kosher salt		* 1/2 ounce (about 2 teaspoons) kosher salt
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	* Extra-virgin olive oil		* Extra-virgin olive oil
	* Water		* Water

			Note: 2/3 cup instant mashed potato mix + 2/3 cup water = ~7 oz riced potato.

	Steps		Steps

Aurora at 21:45, 21 October 2018

2018-10-21T21:45:07Z

← Older revision		Revision as of 21:45, 21 October 2018
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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 (lol no I don't), 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.		# 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 (lol no I don't), 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.
	# 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 grated 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 (I don't bother with basil, either) and remaining Parmesan.		# 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 grated 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 (I don't bother with basil, either) and remaining Parmesan.
	# 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.		# Return to oven and bake until crust is well browned and cheese is melted and lightly browned in spots, 5 to 10 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===		===Potato Pizza===

Aurora at 15:32, 25 June 2017

2017-06-25T15:32:10Z

← Older revision		Revision as of 15:32, 25 June 2017
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	===Pizza (includes dough)===		===Pizza (includes dough)===
	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]		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]

	Ingredients		Ingredients

Aurora at 15:32, 25 June 2017

2017-06-25T15:32:04Z

← Older revision		Revision as of 15:32, 25 June 2017
Line 13:		Line 13:

	===Pizza (includes dough)===		===Pizza (includes dough)===
	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]		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]

	Ingredients		Ingredients

Aurora at 15:31, 25 June 2017

2017-06-25T15:31:48Z

← Older revision		Revision as of 15:31, 25 June 2017
Line 13:		Line 13:

	===Pizza (includes dough)===		===Pizza (includes dough)===
	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]		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]

	Ingredients		Ingredients

Aurora at 23:01, 12 June 2016

2016-06-12T23:01:40Z

← Older revision		Revision as of 23:01, 12 June 2016
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	Ingredients		Ingredients
	* 1 medium russet potato, about 7 ounces		* 1 medium russet potato, about 7 ounces (or two red potatoes), peeled and roughly chopped
	* 15 ounces (3 cups) all-purpose flour		* 15 ounces (3 cups) all-purpose flour
	* 1/2 ounce (about 2 teaspoons) kosher salt		* 1/2 ounce (about 2 teaspoons) kosher salt
	* 1/4 ounce (about 1 1/2 teaspoons) rapid-rise yeast		* 1/4 ounce (about 1 1/2 teaspoons) rapid-rise yeast
	* 1/2 ounce (about 3 teaspoons) sugar		* 1/2 ounce (about 3 teaspoons) sugar
	* ~~1/2 cup extra~~-virgin olive oil		* Extra-virgin olive oil
			* Water

	Steps		Steps
	# 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.		# For the Dough: In a medium saucepan, cover potato pieces with cold water. Bring to a boil over high heat and cook until cake tester inserted into center meets no resistance, about 10 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.
	# 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.		# Meanwhile, combine flour, salt, yeast, sugar, and 2 tablespoons olive oil in bowl of stand mixer (see Serious Eats site 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.
	# 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.		# Line rimmed baking sheet with parchment paper. Pour olive oil onto it 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.
			# I skip the next two steps for now
	# 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.		# 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.
	# 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.		# 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.

Aurora at 22:12, 12 June 2016

2016-06-12T22:12:12Z

← Older revision		Revision as of 22:12, 12 June 2016
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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.		# 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.
	# 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.		# 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.
	# 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.		# 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 (lol no I don't), 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.
	# 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.		# 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 grated 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 (I don't bother with basil, either) and remaining Parmesan.
	# 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.		# 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.

Aurora: /* Pizza (includes dough) */

2016-06-04T21:55:42Z

Pizza (includes dough)

← Older revision		Revision as of 21:55, 4 June 2016
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	===Pizza (includes dough)===		===Pizza (includes dough)===
			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]

	Ingredients		Ingredients
	* 4 cups flour		* 1 medium russet potato, about 7 ounces
	* 1 ~~envelope yeast~~ (2 ~~and~~ 1/4 ~~tsp~~ yeast ~~from jar)~~		* 15 ounces (3 cups) all-purpose flour
	* 3 ~~tbsp olive oil~~		* 1/2 ounce (about 2 teaspoons) kosher salt
	* 1 cup ~~water~~		* 1/4 ounce (about 1 1/2 teaspoons) rapid-rise yeast
	* 1 tsp salt		* 1/2 ounce (about 3 teaspoons) sugar
	* Pizza sauce (see above. Can be made while dough is rising, because dough takes a while)		* 1/2 cup extra-virgin olive oil
	* Shredded mozzarella
	* Pepperoni (optional)


	Steps		Steps
	# ~~Boil~~ water ~~with salt in it~~.		# 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.
	~~# Let water~~ cool ~~to lukewarm~~		# 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.
	# ~~Add~~ yeast and oil		# 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.
	~~# Mix~~ flour and ~~water/yeast mixture as if making bread~~		# 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.
	# ~~Put in bowl~~ and ~~let rise for 2~~ to ~~3 hours~~ until ~~it doubles in size (less time if using rapid~~ rise ~~yeast)~~		# 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.
	~~# Preheat oven~~ to ~~350 degrees~~		# 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.
	# ~~Flatten~~ dough ~~evenly on~~ to ~~cookie sheet~~ (~~probably greased cookie sheet) (may take two cookie sheets~~)		# 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.
	# Add tomato ~~sauce~~, ~~oregano~~, ~~spices~~ to taste		# 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.
	# ~~Bake in~~ oven ~~for 15 minutes~~
	~~# Remove pre-baked~~ pizza from ~~oven~~.
	# ~~Add shredded mozzarella to hot~~ pizza. ~~If adding pepperoni~~, ~~add it between layers~~ of mozzarella.
	# Return to oven and bake until cheese is melted

	===Potato Pizza===		===Potato Pizza===

Aurora: /* Pizza (includes dough) */

2009-10-04T17:47:26Z

Pizza (includes dough)

← Older revision		Revision as of 17:47, 4 October 2009
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	Ingredients		Ingredients
	* 4 cups flour		* 4 cups flour
	* 1 envelope yeast		* 1 envelope yeast (2 and 1/4 tsp yeast from jar)
	* 3 tbsp olive oil		* 3 tbsp olive oil
	* 1 cup water		* 1 cup water

Aurora at 22:59, 3 October 2009

2009-10-03T22:59:03Z

← Older revision		Revision as of 22:59, 3 October 2009
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	Gotten from my mom:		Gotten from my mom:

	Pizza sauce:		===Pizza sauce===
			Ingredients
	* 1 can of whole peeled tomatoes, milled		* 1 can of whole peeled tomatoes, milled
	* About a tbsp of olive oil		* About a tbsp of olive oil
	* Some garlic (2 to 3 cloves), cleaned and chopped/pressed		* Some garlic (2 to 3 cloves), cleaned and chopped/pressed


			Steps
	# Put ingredients together into large enough pot		# Put ingredients together into large enough pot
	# Cook for 20 minutes or so		# Cook for 20 minutes or so

	Pizza (includes dough)		===Pizza (includes dough)===
			Ingredients
	* 4 cups flour		* 4 cups flour
	* 1 envelope yeast		* 1 envelope yeast
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	* Pepperoni (optional)		* Pepperoni (optional)


			Steps
	# Boil water with salt in it.		# Boil water with salt in it.
	# Let water cool to lukewarm		# Let water cool to lukewarm
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	# Return to oven and bake until cheese is melted		# Return to oven and bake until cheese is melted

	Potato Pizza		===Potato Pizza===
			Ingredients
			* Pizza dough from regular pizza recipe
	* Potatoes, boiled but not totally cooked and sliced thin		* Potatoes, boiled but not totally cooked and sliced thin
	* Olive oil		* Olive oil
	* Rosemary		* Rosemary


			Steps
	# Make dough as with a normal pizza		# Make dough as with a normal pizza
	# Instead of covering with tomato sauce, put a layer of olive oil on pizza instead.		# Instead of covering with tomato sauce, put a layer of olive oil on pizza instead.
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	# Bake in 350 degree oven for about 15 minutes		# 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. :)		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. :)