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Pizza Recipes

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1-2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.


Thin Crust Dough

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all-purpose flour or bread flour
1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10-20 seconds. By hand, mix with a
sturdy spoon until ready to knead.
On a floured surface turn out dough. Knead dough for 2 minutes or so.
If dough is a little sticky, dust your fingers and counter with flour,
(but as little as possible).
Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.
Bake at 500F in pre-heated oven for 8-12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and crispy,
not soggy and soft like many other doughs.


Cooked Pizza Sauce

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Heat oil in a large skillet over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring. When butter is half melted, remove
skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups


Uncooked Pizza Sauce

28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of dried basil

Whisk all together. Allow flavors to blend for one hour
before using.


Oil Sauces

Garlic Oil Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic

California Oil Sauce:
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsely flakes
1/4 tsp. majoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn

Southwestern Oil Sauce:
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black peppercorn

To Prepare Oil Sauces:
Puree ingredients in a blender and store in a small covered jar.
These recipes makes enough sauce for 2 12" pizzas.
By using these examples, it's not hard to come up with your own
variation based on your taste. Brush oil sauces on dough, place
desired cheese, and then top. Cook just like sauced pizzas, however
they may take just a little less time until done.


Margherita Pizza

2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 - 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
Allow to marinate while making dough.
Brush dough crust lightly with olive oil. Top with cheese, then
tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on
pizza stone for 8-10 minutes or until crust is golden brown and cheese
is bubbly. Remove from oven and top with parmesan cheese, then basil.
Cool on a wire rack for 2-3 minutes before cutting into wedges and
serving.


Roasted Garlic and Peppers Pizza

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2-inch-thick rings
1/3 cup oil-packed sun-dried tomatoes, drained, oil reserved
1 - 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Preheat oven to 375 deg. F. Slice top off garlic head; place in small
baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with
1/2 tablespoon olive oil. Place onion slices on sheet and brush onion
with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves
are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool.
Using fingers, squeeze out roasted garlic cloves into food processor;
add sun-dried tomatoes. Using on/off turns, process until almost
smooth, adding enough reserved oil form sun-dried tomatoes to form
paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover
separately and refrigerate.)
Prepare pizza dough of choice and have it ready to be topped.
Spread garlic paste evenly over crust. Top with mozzarella cheese,
onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil
and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles. Transfer to
cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons
basil and 1 tablespoon parsley. Cut into wedges and serve.


Tex-Mex Pizza

1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro

Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with
jalapenos, garlic and onion. Sprinkle with cheeses and season with
salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min.
until bottom of crust is golden brown. Top with avocado, a dollop
of sour cream and cilantro. Pass extra sour cream.


Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab,
shrimp, pineapple, mushrooms, olives, green pepper,
mozzarella and cheddar cheese. Bake at 450 degrees F.
until cheese is bubbly.


Pesto Pizza

1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil-packed sun-dried tomatoes or olive oil
1 large garlic clove
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil-packed sun-dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to
small bowl. (Can be prepared 1 day ahead. Press plastic directly onto
surface of pesto to cover; refrigerate.) Preheat oven to 500F. Grease
12 inch pizza pan with olive oil. Arrange dough in pan and spread all
of pesto over dough. Sprinkle with sun-dried tomatoes, then cheeses.
Bake pizza until crust browns and cheese melts.



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