The main base for pizza toppings is a sauce of any kind, either a marinara or a white sauce, and some sort of cheese and pretty much whatever the maker wants! You are the boss of your pizza!
My favorite sauce, is either the tomato Ragu pizza sauce or my homemade blend.
Either I buy petite diced tomatoes (canned) or tomato sauce. Use the diced tomatoes if you like a more chunkier sauce or the tomato sauce for a more creamy one. I prefer a chunkier sauce.
Dice garlic (as much as you like I normally use about 2 cloves ) In a small saucepan over medium high heat bring about 2 tablespoons of olive oil to temperature. Add the garlic but do NOT cook until browned. You do not want to brown your garlic just saute until it is fragrant. When the garlic is fragrant, add the can of diced tomatoes and stir. Bring the tomatoes up to temperature.
Next lower the heat to medium low and put a lid on the pot.
Gather some dried herbs and flavors to your taste. I recommend a good tablespoon of sugar, salt and pepper to taste, a pinch of oregano, parsley (fresh or dried) as much as you like ( I add normally at least 3 teaspoons), a pinch of basil, and a teaspoon of garlic powder.
Add these ingredients to the tomato mix and let simmer stirring occasionally for 5 minutes.
After the 5 minutes are up (skip this step if you are using tomato sauce) pour the sauce into a blender or food processor (be careful its hot) and pulse until your desired consistency and then simmer for another 5-10 minutes until thickened.
Spread on the uncooked dough and top with your favorite pizza toppings.
Choose a mozzarella cheese for a base and then top with a stronger cheese if desired like a Parmesan, or a Gruyere
Top with your favorite combinations and bake until the crust is golden brown and the cheese is melted
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Monday, January 13, 2014
Wednesday, January 8, 2014
How about some Pizza?
One of the more intimidating foods is homemade pizza. The pizza one makes at home is so much healthier, better , and more delicious than the take-out or the take and bake. This recipe can be made simple and easy, and ready on your plate in a matter of a hour.
Pizza Dough:
You will need:
3 1/2 to 4 cups of All Purpose Flour (plus more for handling the dough)
1 teaspoon of granulated sugar
1 envelope of instant dried yeast or 2 1/4 teaspoon of active dried yeast
2 teaspoons kosher salt
1 1/2 cups of warm water (110 degrees F)
2 tablespoons of olive oil ( You'll need 2 teaspoons also for later)
What to do:
This recipe can be made by a stand mixer or if you're feeling courageous by hand.
Combine the flour, sugar, salt, and the yeast in the bowl of the stand mixer. (in a bowl if by hand)
While the mixer is running add in the warm water and the oil until the dough forms a ball. ( Add the water and the oil and mix thoroughly until all of the liquid is incorporated and the dough pulls away from the side of the bowl)
SIMPLE TIP: If the dough is too wet add additional flour to the mix 1 teaspoon at a time until it comes together in a smooth ball. If the dough is too dry at 1 teaspoon until the dough is coming together in a smooth ball.
Scrape the dough out onto a floured surface and start kneading the dough until it comes together in a smooth elastic not too sticky ball.
SIMPLE TIP: If you push your finger gently into the dough ball it should feel smooth not tough
Grease the bowl with the remaining 2 teaspoons of olive oil and place the dough in the greased bowl and roll it around to cover the surface with olive oil.
Cover the bowl with a kitchen towel and stick it in a warm place to double in size about a hour.
After the dough has risen for a hour cut in in half and let rest for another 10 minutes.
Stretch it and roll it out into the desired shape, top and bake at whatever recipe you are using for the toppings requires or until the dough is golden brown
(Toppings recipe coming soon!)
Pizza Dough:
You will need:
3 1/2 to 4 cups of All Purpose Flour (plus more for handling the dough)
1 teaspoon of granulated sugar
1 envelope of instant dried yeast or 2 1/4 teaspoon of active dried yeast
2 teaspoons kosher salt
1 1/2 cups of warm water (110 degrees F)
2 tablespoons of olive oil ( You'll need 2 teaspoons also for later)
What to do:
This recipe can be made by a stand mixer or if you're feeling courageous by hand.
Combine the flour, sugar, salt, and the yeast in the bowl of the stand mixer. (in a bowl if by hand)
While the mixer is running add in the warm water and the oil until the dough forms a ball. ( Add the water and the oil and mix thoroughly until all of the liquid is incorporated and the dough pulls away from the side of the bowl)
SIMPLE TIP: If the dough is too wet add additional flour to the mix 1 teaspoon at a time until it comes together in a smooth ball. If the dough is too dry at 1 teaspoon until the dough is coming together in a smooth ball.
Scrape the dough out onto a floured surface and start kneading the dough until it comes together in a smooth elastic not too sticky ball.
SIMPLE TIP: If you push your finger gently into the dough ball it should feel smooth not tough
Grease the bowl with the remaining 2 teaspoons of olive oil and place the dough in the greased bowl and roll it around to cover the surface with olive oil.
Cover the bowl with a kitchen towel and stick it in a warm place to double in size about a hour.
After the dough has risen for a hour cut in in half and let rest for another 10 minutes.
Stretch it and roll it out into the desired shape, top and bake at whatever recipe you are using for the toppings requires or until the dough is golden brown
(Toppings recipe coming soon!)
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