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Pizza Recipes - Discover The Secrets!
How hard can it be to make a good pizza? She opens a cookbook, scans the pizza recipes, picks one that sounds right to her and -- poof -- it's pizza, right?
Ah, if only it were that easy, she says!While any of the thousands of available pizza recipes can give her a list of ingredients, there are some key elements that most recipes just don't bother to tell you. It's not that the recipes are written by people who don't really want you to have a good pizza. It's just that they know that you can't possibly duplicate a good Italian pizza restaurant's environment in your kitchen. So they don't bother telling you what you're missing.
Take the oven for example, she says. Even if I have a pizza stone, I can't possibly duplicate the heat and air circulation conditions of a professional pizza oven. The secret to making a good pizza is much more than finding the best pizza recipes. The surface temperature of the oven's floor has to be just so to produce that slightly browned crispy crust that makes our mouths water. Proper air circulation ensures that all of the toppings are cooked just right and that the cheese melts exactly as your eyes, mouth and stomach are hoping that it will.
It's just not possible to make a world-class pizza at home. In fact, according to her, apparently it's not possible to make a world-class pizza at most pizza restaurants either judging by what a lot of people in the Calgary area say. But she has in her pocket the locations of oh-so-perfect Pizza from great Calgary Italian restaurants.
Starting with old world family pizza recipes, the pizza maestros at these Italian Restaurants lovingly hand craft each genuine pizza as if the master sculptor Michaelangelo himself were working behind the counter.
No matter what your taste in pizza may be, Pan, Neapolitan Pizza or other varieties plus almost unlimited make-your-own combinations, there's bound to be one or more of the authentic pizza recipes that will make you say "Now THAT'S a good pizza!" But for those of you who love to try your hand at pizza making here are a couple of great pizza recipes from Pizzaware Gourmet Bakeware... Chicago Meat-Lover's
Deep-Dish Pizza
Sweet Italian Sausage, Meatballs, Prosciutto, Genoa Salami, Pepperoni & Bacon w/ Onions and Mushrooms in a Marinara Sauce topped w/ Melted Mozzarella Cheese. Prep the sauce and dough:
2 1/2 to 3 cups - Your favorite marinara, pizza or spaghetti sauce.
28 oz. - Pizza Dough Ball.
Ingredients:
8 2.5 oz - Italian, onion or herbed meatballs, browned
1 lb - Sweet Italian sausage, cut into 8 links, browned
8 slices - Genoa Salami
8 slices - Prosciutto or Capacola
8 slices - Bacon, cooked
8 slices - Pepperoni, large
1 medium - Red or yellow onion, sliced into 1/4" rings, raw
1 to 1 1/2 cups - White mushrooms, sliced or quartered, butter sauté optional
1/2 cup - Colossal black or Calamato olives, pitted, whole or halved
1 1/2 to 2 tbsp - Fresh garlic, minced
1 tbsp - Italian seasonings*
1/4 cup - Parmesan cheese, fine freshly grated
2 cups - Mozzarella cheese, grated
* Some spice manufacturers offer a blended seasoning mix, in a packet or shaker bottle, generically referred to as "Italian Seasonings." This blend often contains dried, crushed/flaked or ground oregano, basil, sage, savory, marjoram, thyme and rosemary. If you cannot find this product pre-blended, try making one of your own by combining equal amounts of each of these herbs/spices. You can make a quantity of this mixture and keep it in an air-tight jar in the refrigerator for future use.
Form the dough:
Roll out a 28 oz. ball of pizza dough into an 18" round and 3/8" thick circle.
Form into a deep-dish pizza pan, allowing the edges of the dough circle to droop
over the top cutting edge of the baking pan.
(Important: Fill the dough shell with the ingredients before trimming the crust edge so that
the dough does not slip down into the vertical pan wall and become "bunched" and uneven!) Assembling the Deep-Dish Pizza:
Pour half of the sauce into the dough shell and spread evenly over the bottom. Arrange the meats uniformly around the bottom of the pan. Lace the vegetables over the meats. Sprinkle over with garlic and seasonings.
Layer the Mozzarella cheese evenly over the filling. Top by dribbling the remaining sauce over the cheese layer, then sprinkle with the Parmesan. Now, trim away the excess dough drooping from the pan edge, leaving enough dough around the circumference to "flute" with thumbs or a fork, or, "fold and tuck" a curled, uniform crust edge around the pizza.
Baking and serving: Bake pizza in a pre-heated oven at 300°F - 325°F on the middle rack until mixture bubbles and dough crust is medium brown, (45 to 55 minutes). When done, let cool to set up a little while then slip from pan onto a large cutting board. The pizza can be cut into slices or served whole in the pan as is often done. Serves 4-8 hungry meat-lovers.
GLUTEN-FREE & WHEAT-FREE PIZZA DOUGH RECIPE This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas. 1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray Preheat oven to 425 degrees F. In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6. Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4 * Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely. Source: Special Diet Solutions - Carol Fenster, Ph.D.
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