February 3, 201610 yr We used to have homemade pizza at in law's about once a month. We quit when my mother in law the pizza maker, passed away a few years ago. Thinking about surprising everyone by restarting the tradition. Need some ideas on crust and sauce. What's good, what's easy, what produces best pizza for the effort. Looking to maybe use thin sliced mozzarella cheese instead of shredded also. Come on BGP help me out with your best ideas.
February 3, 201610 yr Sliced Mozzarella is only way to go for homemade pizza. Dry it out some before using. Cut slices & sit out for a little while. Items (roasted garlic, roasted tomatoes, sundried tomatoes, olives, etc) from the olive bar at Kroger make for good toppings with some fresh basil leaves.
February 3, 201610 yr With 7 grandkids and having them a lot, we have make your own pizza parties for dinner. We do not make our own dough, but Kroger has pre made crust. We use LaRosa's sauce and shredded Pizza Cheese, and whatever else there is. WE have these often. They actually are pretty good.
February 4, 201610 yr Author Pizza stone, cookie sheet or flat on the grate in the oven...What is the preferred method?
February 4, 201610 yr On grate in the oven at 450. Takes about 8-10 minutes in my oven. Ovens are different, though.
February 4, 201610 yr Spill it! Honestly I was at a party last super bowl and this really is one of the best pizza recipes I've ever tasted.
February 4, 201610 yr Since I'm fat and trying to lose a few pounds, here is what I do. Take a tortilla flat bread. Spoon a little pizze sauce, mushrooms, cheese and bake for 450. Easy, cheap, low cal
February 4, 201610 yr Homemade Thin-Crust Pizza Makes two 10-inch pizzas 3/4 cups (6 ounces) lukewarm water - I use bottled water 1 teaspoon active-dry or instant yeast 2 cups (10 ounces) unbleached all-purpose flour 1 1/2 teaspoons salt Preheat your oven to 500°F or as hot as it will go. If you have a pizza stone, put it in the lower-middle part of the oven now. If not put a cookie sheet in there. Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. Add the flour and salt to the bowl and mix until you've formed a shaggy dough. Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth. I always make the dough first cover it with the upside-down mixing bowl while I prepare the pizza toppings. This gives it about a 15-20 minute rise. (Optional: If you want a thicker crust, let the dough rise until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.) When ready to make the pizza, tear off 2 pieces of parchment paper roughly 12 inches wide. Divide the dough in 2. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about a 1/4-inch thick or less. For an extra-thin crust, roll it with a floured rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling. The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings. Using a bread peel or the back side of a baking sheet, slide your pizza (still on the parchment) onto the baking stone/cookie sheet in the oven. Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty. Remove the pizza from oven and let it rest for a minute or two.
February 4, 201610 yr Authentic Chicago Deep Dish Pizza Crust (makes 2 - 9") •3 and 1/4 cups all-purpose flour •½ cup yellow cornmeal •1 and 1/4 teaspoons salt •1 Tablespoon granulated sugar •2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet) •1 and 1/4 cups luke warm water •1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened) •olive oil for coating Begin by combining the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you don't have one you'll just have to work harder in a great big bowl. Give a quick whisk to these to blend them evenly. Add the warm water and 1/4 cup of melted butter. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or kneading by hand), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment. For this warm environment, here is what I do (see the right photo below): In the winter time I usually preheat oven to 250F degrees. Once 250F degrees, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. After about 1 1/2 hours, the dough will should double in size. Gently punch it down. Lightly flour a large work surface. Remove dough from the bowl, set the bowl aside (to use later) and roll the dough into a large 15×12 rectangle. It does not have to be a perfect rectangle as long as the measurements are right. Spread the 1/4 cup of softened butter all over it, and roll it up similar to making cinnamon rolls. Roll from the long end, you should have a 12" wide log. Cut the dough log in half, and form into two balls. Don't work the dough, just form balls. Cover and put in the fridge for and hour. Make your sauce and prep you other ingredients, and preheat oven to 425 while you wait. Coat a 9" cake pan with olive oil. After an hour pull out 1 ball, it will have risen a some more. Roll it out into a 12" circle. Roll it around your rolling pin to lift it and place it on your cake pan. Push the dough in with your fingers and trim any excess. Brush the dough that will be exposed with a little olive oil. Put in 2 cups of good quality mozzarella. Put in your favorite toppings. Cover with 1 1/2 cups sauce. Top with a 1/4 cup of good parnmesan cheese. Bake at 425 for 35-45 minutes. Basically till nice and golden brown. Let rest a few minutes before cutting.
February 4, 201610 yr Chicago Sweet Pizza Sauce - Makes 2 - 9" pizzas •2 Tablespoons unsalted butter •1 small onion, grated (about 1/3 cup) •3/4 teaspoon salt •1 teaspoon dried oregano •1/2 teaspoon crushed red pepper flakes (optional, but recommended) •3 garlic cloves, minced •one 28-ounce can crushed tomatoes w/Basil (I like Red Gold or Hunt's) •1 teaspoon granulated sugar Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. After about 5 minutes or once the onion has slightly browned, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it's hearty, fragrant, and thick- about 30 minutes. You should have about 2 and 1/2 cups of sauce. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. Proper reduction is very important to the flavor. You can refrigerate and keep for 2 days, or freeze and keep for a month.
February 4, 201610 yr 5.0 from 2 reviews Print Frisch's Big Boy Pizza Source: Melissa Jennings Recipe type: Main Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 6 Ingredients Pre-made pizza crust (or you are more than welcome to make your own crust) 1, 9 oz jar of tartar sauce (Frisch's or other brand) ½ lb ground beef shredded lettuce (as much or little as desired) ½ cup shredded cheddar or American cheese Lawry's Seasoning Salt Salt and Pepper, to taste Instructions Brown your meat in a skillet, season with seasoning salt and pepper. Drain Well Bake your crust on 450 according to package directions until slightly brown but not done Spread your tartar sauce over your whole crust Evenly distribute your seasoned ground beef over your pizza Cover with shredded cheese Bake for another 5 minutes or until cheese is melted Top with shredded lettuce Notes This is a spin on the Traditional Frisch's Big Boy Sandwich Wordpress Recipe Plugin by EasyRecipe I got this off the internet. It is good!
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