Pizza (Za)


What you will need for a great night of pizza!
1. A pizza stone – can be purchased at most kitchenware stores
2. Pizza Serving Pan
3. A regular kitchen oven (if you don’t happen to have a wood fired brick oven)
4. Pizza paddle (Baker’s Peel) recommends at least two)
5. Cheese grater and a pizza cutter
6. Pizza dough (see recipe below), mixing bowl, measuring cup…yada, yada, yada
7. Various meats (sausage, pepperoni, salmon, chicken, venison, moose, elk, clams, ham, crab, Canadian bacon… (Whatever you have and like), etc. Meat should be ‘pre-cooked’ prior to putting on pizza.
8. Cheeses – mozzarella, cheddar, ricotta, Romano …etc
9. Sauces – roasted tomato sauce, fresh herb pesto…etc
10. Vegetables/spices – onions, tomatoes, olives, basil, peppers, oregano, parsley, garlic, salt, pepper…etc

One of my favorite and old stand-by recipes comes from The Italian Baker…Carol Field.

  • 1¾ tsp dry yeast
  • Pinch sugar
  • 1⅓ cups warm water
  • ¼ cup olive oil
  • 3¾ cup unbleached all purpose flour (I substitute some wheat flour)
  • 1 ½ tsp salt

Stir yeast and sugar into water in a large mixing bowl. Let stand for 5 minutes.
Stir in oil. Mix flour and salt, one cup at a time into yeast mixture.
Knead dough for about 10 minutes

First Rise
Place dough in lightly greased bowl, cover tightly with plastic wrap and let rise…about 45 minutes to one hour.
Punch down on a lightly floured surface.
Divide dough and shape into 2-3 balls. This recipe should make at least two 12 inch pizzas. Make as many batches as you need in order to make pizzas for your party.
Dough balls can be put in plastic wrap and refrigerated until you need them. Take out in time to let them return to room temperature before you are ready to roll into the crust.
Roll out on a floured board. Once you get the dough rolled out to the size and thickness you desire, transfer it to the pizza board (peel) which should be liberally sprinkled with cornmeal.

Put sauce and other ingredients onto the pizza dough…then slip it onto the pre-heated stone in the oven. I always put some cornmeal on the stone also. This helps center the pizza in case you don’t get it straight when you first put it on.
Cook for 10-12 minutes…remove the pizza from the pizza stone with a pizza board and put on a cutting board or pizza serving pan…cut and Eat.

Roll out a pizza dough like you were making a pizza. Put it on the pizza board. Sprinkle with sugar and cinnamon…and thinly sliced apples. Cook just like a pizza. Serve with ice cream if you want.

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