Pizza Party

Made some pizzas for dinner (four in all). Did a plain pizza with a little bit of basil; a white pie with ricotta, broccoli, tomatoes, and garlic; a sausage, pepper, and onion pizza with ricotta, and a mushroom and garlic pizza that I couldn’t snap a photo of because my daughter ate most of it before I could pull my phone out. Here’s some pics (pardon the quality) [update: and the recipe & directions will follow]:

Ingredients

Dough

  • 1 tbsp. yeast
  • ¼ tsp. sugar
  • 1½ c. warm water
  • 3½ c. flour (all purpose)
  • 1 tbsp. olive oil (optional)
  • Pinch of salt

Rest of Pizza

  • Mozzarella Cheese (dealer’s choice; whole milk; part skim; name brand; generic; doesn’t matter)
  • Tomato sauce (again, dealer’s choice; you can use homemade sauce; cooked jarred sauce; raw canned sauce; or no sauce at all)
  • Toppings (whatever you like; pizza is versatile and can take just about anything on top of it)

Mixing Directions

  • Dissolve yeast and sugar into 1 cup of warm (between 110°-120° F) water (it will stick to the measuring cup so you’ll want to reserve a ½ cup to rinse it out after you’ve poured the mixture into your mixing bowl).
  • Let that sit for a few minutes to activate.
  • Pour flour into mixing bowl.
  • Add pinch of salt and olive oil (if desired; we didn’t use it yesterday).
  • Add yeast & water mixture (then rinse measuring cup out with final ½ cup of warm water and add that).
  • Mix ingredients together until dough comes off the side of the bowl. Add additional flour as necessary.
  • Divide dough into four portions and kneed into balls (each ball should yield you a 10”-12” pizza).
  • Brush dough balls with olive oil and place in separate bowls covered with plastic wrap.
  • Let sit in refrigerator until it’s time to cook.

Cooking Directions

  • Preheat oven to 500° F.
  • If you have a pizza stone; great! If not; no big deal. You can put the stretched out dough on a round (or square/rectangle) cookie sheet.
  • Remove dough from refrigerator and allow it to acclimate to the room’s temperature for a few minutes.
  • Coat dough in flour.
  • Stretch dough (by hand is best if you can, but if not, a rolling pin should get the job done).
  • Place stretched dough on pizza peel (if using pizza stone in the oven) or cookie sheet.
  • Add tomato sauce (or don’t if you’re not using it).
  • Add shredded (or thinly sliced if you prefer) mozzarella cheese.
  • Add additional toppings.
  • If using a pizza peel you’ll need to make sure to gently pull up the edges of the crust and then give the peel a firm shake to make sure the pizza isn’t sticking. If it appears to be sticking a little then lift up a small section of the crust and blow under it. That should loosen the pizza up.
  • Place on pizza stone and cook until crust is golden brown. You’ll need to spin the pizza once about half way through. Should cook in 8-10 minutes but keep your eye on it.
  • If using a cookie sheet then just put into the oven after the ingredients are on. Cook time is about the same (maybe a minute more) but you’ll still need to keep an eye on it.

B”H

10 thoughts on “Pizza Party

  1. How bout a dough recipe. I always had the most trouble with that when making pizzas. Always felt like it was the weakest part of my pizza. What brand of cheese do you use? Temperature you bake at? Do you use a stone?

  2. Bryan: I should have put all that in the post. I’ll add it after this comment. Here’s what you’re looking for:

    Ingredients

    Dough

    1 tbsp. yeast
    ¼ tsp. sugar
    1½ c. warm water
    3½ c. flour (all purpose)
    1 tbsp. olive oil (optional)
    Pinch of salt

    Rest of Pizza

    Mozzarella Cheese (dealer’s choice; whole milk; part skim; name brand; generic; doesn’t matter)
    Tomato sauce (again, dealer’s choice; you can use homemade sauce; cooked jarred sauce; raw canned sauce; or no sauce at all)
    Toppings (whatever you like; pizza is versatile and can take just about anything on top of it)

    Mixing Directions

    Dissolve yeast and sugar into 1 cup of warm (between 110°-120° F) water (it will stick to the measuring cup so you’ll want to reserve a ½ cup to rinse it out after you’ve poured the mixture into your mixing bowl).
    Let that sit for a few minutes to activate.
    Pour flour into mixing bowl.
    Add pinch of salt and olive oil (if desired; we didn’t use it yesterday).
    Add yeast & water mixture (then rinse measuring cup out with final ½ cup of warm water and add that).
    Mix ingredients together until dough comes off the side of the bowl. Add additional flour as necessary.
    Divide dough into four portions and kneed into balls (each ball should yield you a 10”-12” pizza).
    Brush dough balls with olive oil and place in separate bowls covered with plastic wrap.
    Let sit in refrigerator until it’s time to cook.

    Cooking Directions

    Preheat oven to 500° F.
    If you have a pizza stone; great! If not; no big deal. You can put the stretched out dough on a round (or square/rectangle) cookie sheet.
    Remove dough from refrigerator and allow it to acclimate to the room’s temperature for a few minutes.
    Coat dough in flour.
    Stretch dough (by hand is best if you can, but if not, a rolling pin should get the job done).
    Place stretched dough on pizza peel (if using pizza stone in the oven) or cookie sheet.
    Add tomato sauce (or don’t if you’re not using it).
    Add shredded (or thinly sliced if you prefer) mozzarella cheese.
    Add additional toppings.
    If using a pizza peel you’ll need to make sure to gently pull up the edges of the crust and then give the peel a firm shake to make sure the pizza isn’t sticking. If it appears to be sticking a little then lift up a small section of the crust and blow under it. That should loosen the pizza up.
    Place on pizza stone and cook until crust is golden brown. You’ll need to spin the pizza once about half way through. Should cook in 8-10 minutes but keep your eye on it.
    If using a cookie sheet then just put into the oven after the ingredients are on. Cook time is about the same (maybe a minute more) but you’ll still need to keep an eye on it.

  3. Are there more pizza posts in the future? If so, I commend this new direction you’re taking. We’re pretty loyal to Papa John’s, but mainly because my wife and I are both too tired by Friday night (which is pizza night) to make one at home. In the past though, her homemade pizzas are pretty killer, but that’s probably because she’s Italian…

    Next chance we get we might have to try your recipes here!

  4. Nate: There very well could be. I ate Papa John’s once when I was in Mexico. It’s rare that I’ll order pizza from a chain since there’s so many good independents in NJ. If you and the wife ever do try the recipe make sure to let me know how it works out.

    Roy: You got me!

    Bryan: Any time.

  5. Theophrastus: That article isn’t surprising since the case in the US is very similar. You’ll find more Guatemalans and Mexicans making pizza on the East Coast these days than Italians.

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