Recipes On Rails: New Recipes tagged with pizza

High Temp Pizza Dough

2012-02-03 19:26:54 UTC

Ingredients:

1800.0 gram Flour, Caputo
1100.0 gram water
32.0 gram salt
30.0 gram Starter 50/50 or 100% hydration

Instructions:

Dissolve starter in the water. NOTE: I use an Ischia starter from sourdo.com. I maintain it with AP flour with equal amounts of flour and water by weight.

Add salt, stir briefly, and then the flour.

Mix till dough passes window pane test (about 10 minutes).

Bulk ferment dough at least 24 hour, up to 72 hours.

scale and shape into balls. (yields a little over 6 1# balls).

Allow to rise at least 2 hours.

NOTE: This dough will keep over 10 days if balls are each put in a plastic bag and stored in the refrigerator.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/668

Honey Mustard Chicken Pizza

2012-02-06 09:20:24 UTC

Ingredients:

Toppings
1.5 tablespoon Honey
1.5 tablespoon Mustard, Dijon
1.0 each Chicken Breast cooked, sliced
1.0 bunch Basil, Fresh or several leaves, to taste
0.25 pound Cheese, Provalone sliced or shredded

Instructions:

Make the whole wheat pizza dough indicated below.

Mix the honey and mustard together. I use a whole grain mustard instead of the Dijon.

Shape the dough into a pizza shape and put it on the peel.

Paint the dough with the honey/mustard sauce.

Arrange chicken on the pizza.

Then add the basil.

At this point, I'd put it in the egg, on the pizza stone, pre-heated for at least 1/2 hour to about 550 F. I like to use an inverted plate setter with the regular grate on the plate setter legs, with the pizza stone on the grate. This way, the plate setter acts as a diffuser, and no flare-ups or hot spots affect the pizza stone. Bake the pizza for about 5 minutes.

Then, remove the pizza, add the cheese, and return to the egg for another 5 minutes or so. Watch closely to achieve the desired degree of doneness.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/511

Neopolitan Pizza

2012-02-06 09:22:23 UTC

Ingredients:

2.0 pound Flour, all-purpose
1.6 pound water
18.0 gram salt
3.0 gram Yeast, Instant

Instructions:

Mix the dough following the instructions for no-knead baguettes, and allow to proof for the 2.5 hours.

Dust the top of the dough with flour and turn the dough out onto a floured work surface.

Divide the portions into 5 equal pieces. They'll be just under 3/4 a pound each.

Fold each piece over onto itself and allow to rest for about 20 minutes.

Place one portion onto the floured work surface

Pat the dough out into a rectangular shape.

Fold the top 1/3 of the dough onto the middle third.

Pull each of the bottom two corners up onto the center of the top of the middle third.

Pull the right top corner down into the middle of the dough. Pull the left top corner down onto the last fold.

Pull the remaining three corners into the middle making a ball.

Turn dough over and roll into smooth ball by cupping floured hands over dough.

Repeat with remaining doughs and arrange.

Allow to rise for about an hour.

If you're planning on using the dough later, it needs to be stored. Here's a picture of a pizza tin, but I've found that it stores well in a plastic bag too. Make sure each dough is well floured whichever method is used.

To make the pizza you'll need a dough, some basil, some crushed tomatoes, and some cheese.

Turn the dough out onto a well floured work surface.

Spread the dough out using your fingers, and then flip it onto the backs of your hands and stretch the dough to it's desired size. (Sorry no pics as this is a 2 handed job). The dough will seem to know how big it should be. Flop the dough onto a lightly floured peel.

Add the tomatoes or sauce.

Add some cheese (here it's fresh mozzarella.

Add a few basil leaves.

Here's my set up for the bge. Inverted plate setter, grate, and pizza stone. The surface temp of the stone should be about 500F.

Shuffle the pizza onto the stone, then close the dome.

Try to not open the dome. To check status, carefully, gaze down the smoke vent.... you can use a flashlight to see better.

After several minutes, your pizza should look like this.

Here's a slice

Another one with a little better shape.

Here, I made a sauce out of the Caesar dressing posted in another recipe and added some sous-vide cooked chicken, chives, and fresh mozzarella.

Here's the same pizza, finished.

This one is the teriyaki barbecue sauce (recipe is posted here) and smoked chicken with regular mozzarealla. This is Jan and Josh's favorite pizza.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/592

Pizza

2012-02-06 09:20:01 UTC

Ingredients:

White Pizza

Sauce
4.0 clove Garlic minced very fine
1.0 sprig Rosemary minced very fine
0.5 cup Oil, Olive

Instructions:

Make the dough. Recipe is included below

Make the sauce by combining the ingredients and let sit for at least a half hour.

Shape the dough. Since we use the oil storage method, this is a little tricky. You have to remove the dough from the storage container keeping the top of the dough dry, and free of oil. Place it on the work table. Sprinkle some flour on the top of the dough, and on the peel. Use your hands to stretch the dough. Our recipe is moist, and soft, so this should be rather easy right on the table.

Pick up the dough by flipping the dry, floured side over the backs of your fingers and hands. Use your knuckles to further stretch the dough and when it's the right size, place the floured side down on the peel being careful to not get any oil onto the peel. This is very important. It's a sort of flip action, where you swing the draping pizza dough up and away from your body, and then straight down onto the peel. You can adjust the shape of the pizza now.

Use a ladel to spread some of the garlic oil/sauce onto the pizza... Be sure to avoid getting any on the peel.

Sprinkle with some parmesean cheese.

I added some really great tomatos from Italy. You can get them here: www.www.gustiamo.com. They are rather pricey, but really a great product. Rich tomato flavor. I just chopped them a bit, and spooned them on.

Then the smoked turkey thigh

And finally the mozarella.

I pre-heated the egg to about 500. I put the plate setter upside down with the normal grate on the plate setter feet. Then put my pizza stone on the grate. This avoids direct flames on the pizza stone. Preheat for about an hour so the stone is good and hot. Also, you may want to quickly wipe the stone with a damp cloth (carefully) just before you put the pizza on. This will cool it just a bit, and help avoid a burnt bottom.

Here it is coming right off the egg.

Here's a picture of a chicken caesar pizza. I made my own caesar dressing ( Ceasar Dressing ) which I spread on the raw dough, added cheese and the chicken which was pre-cooked sous-vide.

Servings: 4
Prep Time: 3 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/502

Pizza Dough

2012-02-06 09:19:57 UTC

Ingredients:

Dough
1.5 pound water room temperature
0.05 pound salt
0.05 pound Sugar
0.05 pound Oil, Olive
2.4 pound Flour, all-purpose
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flour, followed by the yeast.

I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/501

Pizza Sauce - Small

2012-01-30 06:41:03 UTC

Ingredients:

1.0 can Tomatoes, Ground Tuttorosso blue label
8.0 gram Sugar
4.0 gram salt
15.0 gram Basil, Fresh minced

Instructions:

Mix all ingredients

Servings: 1
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/566

Pizza spinach and ricotta

2012-02-04 10:20:16 UTC

Ingredients:
Instructions:

Servings: 0
Prep Time: 2 hours
By: SimpleFXtraders
For more info visit:
http://www.recipesonrails.com/recipes/691

Sicilian Dough

2012-02-08 10:43:30 UTC

Ingredients:

Default
1.625 pound Flour, all-purpose
1.0 pound water
18.0 gram salt
27.0 gram Sugar
0.1 pound Oil
2.4 gram Yeast

Instructions:

Combine the ingredients and mix for 2 minutes on low followed by 8 minutes on medium. While mixing grease a Sicillian pan.

Shape dough into a ball and place in the middle of the pan. Turn dough over to grease both sides of dough. Allow to rest briefly.

Start to shape the dough, stopping when dough give some resistance. Allow dough to rest for 10 - 20 minutes.

Finish shaping dough, pushing into corners and creating crust around edge of the pan.

Mix 4 oz. of pizza sauce (not Sicillian pizza sauce) with 4 oz. of water.

Baste the dough with the loose sauce.

Allow to rise for about an hour

Pre-bake at about 400F for about 10 minutes.

Allow to cool till needed. For 2nd bake, if the 1st bake went too far, like in the picture, you can wrap the crust in foil to protect it. Otherwise, it can get pretty dark in the 2nd bake.

For the 2nd bake, add the sauce and reheat the pizza in a 400F oven for about 15 minutes. Protect the crust if needed.

Add your favorite toppings and finish in the oven. Note that I've put the cheese on in pieces leaving gaps between the cheese. The gaps give you a place to cut the pizza. Without the gaps, the pizza cutter pushes the cheese into the gap/cut, pulling it off the slice of pizza.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/3

Sicilian dough with Semolina

2012-02-05 00:57:50 UTC

Ingredients:

Poolish
385.0 gram water
60.0 gram flour, semolina extra fine
330.0 gram Flour, all-purpose
1.0 gram Yeast, Instant

Final Dough
15.0 gram flour, semolina
80.0 gram Flour, all-purpose
2.5 gram Yeast, Instant
12.0 gram Salt, Flour
24.0 gram Oil, Olive EVOO

Instructions:

Mix the water, flours and yeast in a plastic dough bucket till well mixed. This can be done with a flat whisk.

Allow poolish to sit till ripe. This can be as quick as over night, or over 12 hours depending on environment.

Just before poolish is about to collapse, pour it into a dough box and add additional flours and yeast. Do NOT add the salt or oil yet. Mix till all the flour is wet.

Sprinkle the salt over the dough (I like to use very fine flour salt for this purpose) and add half of the oil.

Work in the oil, and then add the remaining oil and work in.

When all the oil is worked in, let the dough rest for 15 minutes, covered.

Turn the dough out onto a well floured work surface.

Fold the dough and return to the dough box for another 15 minutes rest.

Fold again, return to the box, and allow to raise for an hour.

Preshape the dough and allow to raise for another 40 minutes or so.

Stretch dough into a well greased pizza pan.

Top and bake at about 450 till browning on the bottom.

Should develop a very nice crumb

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/670

Sicillian Pizza Sauce

2012-02-06 09:21:46 UTC

Ingredients:

1.0 recipe Pizza Sauce - Small
1.0 each onion, chopped Large
0.5 cup Oil, Olive

Instructions:

Chop the onion and saute till soft in the olive oil (about 15 minutes)

Mix the oil and onion mixture into the pizza sauce.

Servings: 1
Prep Time: 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/567

Smoked Chicken Pizza

2012-02-06 09:22:17 UTC

Ingredients:

Dough
2.5 pound Flour, all-purpose
2.0 pound water
23.0 gram Salt, Flour
4.0 gram Yeast, Instant

Instructions:

Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.

If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.

Place one boule on your floured work surface.

Shape the dough with your fingers.

Place the dough on thee back of your hands and start stretching.

Continue stretching until the dough tells you it's done, and you've reached the desired size.

Place the dough on your LIGHTLY floured peel.

Spread barbeque sauce on the dough.

Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.

Add the smoked chicken.

And then the cheese.

Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.

So you can cool it down with a wet rag.

Much better... doesn't have to be exact.

Shuffle the pizza onto the stone.

How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.

You want to make sure the bottom crust is done, but not burnt.

Enjoy

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/585

Whole Wheat Pizza Dough

2012-02-08 06:02:32 UTC

Ingredients:

1.0 pound Flour, whole wheat
1.5 pound Flour, all-purpose
1.5 pound water
0.05 pound Salt, Morton Kosher
0.08 pound Honey
0.05 pound Oil
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flours, followed by the yeast.

Scale to .9 pound portions, shape into a ball and alow to rest for about an hour. You can use it right away or an store in the fridge for a couple days. If you use it after refrigeration, there is no need to let it rise again or even come to room temperature. In fact, you may find the cooler dough easier to work with.

If you elect to store the dough, the easiest way is in a pizza tin you can buy rather cheaply at a restaurant supply house. This is one container for each dough ball. You squirt a layer of oil in the bottom of the tin, and put a well rounded dough ball on top. Flatten the dough with your hand, into the oil, turning it with a twist of the wrist to coat the bottom of the dough with oil. Turn the dough over so the oiled side is facing up and flatten and twist again, cover (with a lid or the next tin) and refridgerate till needed. When you make a pizza it is *** IMPORTANT *** to keep the top of the dough facing up when you put it on your work table. This is the dry side. You put the oiled or wet side down on your work table. You can pour some of the oil from the tin on to your work surface as well as a lubricant. Put some flour on the top of the dough and sprinkle some on the pizza peel. Using your hands you work the dough with your fingers and palms, allowing the disc of dough to spin in the oil. When you've reached your desired size, you lift the dough onto the back of your hands (sort of on your knuckles) with the dry floured side on your knuckles. You can stretch the dough more if needed. When it's the right size, you flip the dough onto the peel, flour side DOWN. You do not want to get any oil or sauce on the peel or the dough will stick. Add sauce and toppings and into the oven it goes.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/512