PIZZA ESSENTIALS: THE ULTIMATE DEEP DISH CRUST
My quest for a buttery/crispy crust began, while I was working at Mergellina's, in Naples, Italy. In the evening, after closing, some us would go to the Vincenzo Pizzeria for a late-night pizza. It was a small place, known mostly to the locals. The good news was that the other cooks at the restaurant I worked at were all...
Provided by Andy Anderson !
Categories Pizza
Time 25m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. For this recipe, I find the best thing to bake it in is a spring form pan with tall sides.
- 3. You can work this dough entirely by hand; however, for this recipe, I will be using my stand mixer, fitted with a dough hook. If you are doing this by hand, you will need a large bowl... something you can get your hands into and work the dough.
- 4. Gather your Ingredients (mise en place).
- 5. Add the flour, salt, basil, oregano, and parsley to the bowl of your stand mixer.
- 6. In a measuring cup or bowl add the water, melted butter, olive oil, and yeast.
- 7. Give it a quick whisk, to combine the ingredients, and let it stand for about 5 minutes.
- 8. What we are doing is "proofing" the yeast. If the top begins to get foamy, you have good yeast; if it does not foam, your yeast is dead, give it a good burial, and buy some better yeast.
- 9. Turn the mixer on low, and slowly add the liquid (occasionally stopping to scrape down the sides with a rubber spatula).
- 10. Chef's Tip: I usually reserve a bit of the liquid, just to see if I will need it. Working with flour can be a bit tricky, and things like humidity and other factors can determine how much liquid to use.
- 11. When the dough begins climbing up the hook, stop mixing, about 3 - 4 minutes.
- 12. Add the dough to a large bowl. Sprinkle on a bit of olive oil then roll the dough until coated in the oil. Cover, and allow to rest in a non-drafty corner of your kitchen for about 30 - 40 minutes.
- 13. Remove it from the bowl, dust with a bit of flour, and knead it until smooth and elastic.
- 14. Chef's Note: The dough will be a bit sticky; however, if you keep your hands floured, you should not have a problem.
- 15. Place back into the bowl, cover, and allow to rise for about 4 - 5 hours.
- 16. Then place the bowl, still covered into the refrigerator for 12 - 24 hours, before using.
- 17. On the day that you are going to use it, remove from the fridge, roll out and cut in half.
- 18. If you are only making one pie, then wrap the second dough ball up, and stick into the freezer until needed.
- 19. Place the dough into a baking pan, coated with some olive oil (spring form is the best).
- 20. Slightly flatten it out, and then cover for about 3 - 4 hours.
- 21. Chef's Note: The dough will be about double in size.
- 22. Use your fingers, dipped in a bit of oil, to stretch the dough on the bottom, and up the sides of the pan.
- 23. Chef's Tip: If the dough keeps springing back, let it rest for 5 minutes, and continue stretching it until you fill the pan (bottom and sides).
- 24. Cover and allow to rest for 2 - 3 hours.
- 25. TIME TO BUILD A PIE
- 26. To me, the ingredients placed onto your pie are a personal thing, and not to be trifled with.
- 27. Place a rack in the middle position, and preheat the oven to 450f (235c).
- 28. Chef's Note: If you have a pizza stone, place that on the rack, and allow it to heat up.
- 29. How about lining the pie with some provolone cheese...
- 30. Then lay down some nice yummy sauce...
- 31. Some Italian sausage would be nice...
- 32. Then some grated parmesan cheese...
- 33. I think that I will throw on some thinly-sliced prosciutto...
- 34. Then some more cheese and some slices of pepperoni...
- 35. Stick it in the oven, until the cheese is bubbling and the crust is a golden brown, about 20 - 25 minutes.
- 36. Let is rest for about 10 minutes, before removing it from the pan.
- 37. PLATE/PRESENT
- 38. Cut up into slices and serve while nice and hot. Enjoy.
- 39. Keep the faith, and keep cooking.
ULTIMATE PIZZA SAUCE
A pizza and pasta red sauce with sauteed vegetables and tomatoes. Every time I make this dish, I vary it based on available fresh vegetables, so feel free to do the same! Excellent with pizza, pasta, or chicken Parmesan. Freeze sauce if needed. Servings size depends on intended dish.
Provided by MamaPapaBabyBear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Saute carrots and bell peppers, about 5 minutes. Add onion and garlic and saute to desired softness, about 5 minutes.
- Add tomato paste to the pot and distribute evenly. Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low. Add diced tomatoes, oregano, salt, and pepper. Simmer for 15 to 20 minutes.
- Blend the red sauce to desired thickness using an immersion blender or food processor. Simmer further for enhanced flavor, at least 1 hour, or until ready to use.
Nutrition Facts : Calories 86 calories, Carbohydrate 11.5 g, Fat 2.4 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 452.3 mg, Sugar 6.5 g
DAD'S ULTIMATE PIZZA SAUCE
If you love pizza sauce but hate the taste or additives in store-bought, this recipe is for you!
Provided by BetterCookingForSingleFathers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 1h25m
Yield 20
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion, celery, and garlic in the butter mixture until the onion is soft and translucent, 5 to 7 minutes.
- Stir tomato sauce and tomato paste into the onion mixture until smooth; add Parmesan cheese, fennel seeds, basil, oregano, salt, sugar, pepper, and bay leaf. Stir the sauce and bring to a slow simmer; cook at a slow simmer for 1 hour. Remove and discard bay leaf before use.
Nutrition Facts : Calories 32 calories, Carbohydrate 2.9 g, Cholesterol 2 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 197.2 mg, Sugar 1.8 g
ULTIMATE PIZZA SAUCE
This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.
Provided by SAMS_Club
Categories Sauces
Time 1h20m
Yield 1-2 pizzas, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
- Add tomato sauce and tomato paste and stir until smooth.
- Add remaining ingredients and bring to slow simmer.
- Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
- Remove the bay leaf and spread the sauce on your prepared pizza dough.
Nutrition Facts : Calories 160.1, Fat 10.8, SaturatedFat 3.3, Cholesterol 9.8, Sodium 999, Carbohydrate 14.7, Fiber 3.5, Sugar 9.2, Protein 4.1
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