Pizza

Gygi Pizza:

Sourdough Pizza Crust

Yields 6-8 Crusts

Ingredients:

650 grams Ice water

2 Grams yeast

200 grams sourdough starter (If you don't have any sourdough starter on hand use 2 more grams of instant yeast.)

1000 grams 00 flour

25 grams salt

1. In a large metal bowl or mixer, combine water, yeast, sourdough starter and flour. 
2. Knead together on low speed in mixer for 10 mins. Or knead by hand for about 15 mins. Add in salt and combine until the dough starts to hold together and form a smooth ball.
3. Let rest for 20 mins
4. Portion into 240 grams portions, and form into round balls.  Place on a very lightly oiled baking sheet.
5. Cover and proof for 1 hour.  Either bake, or refrigerate the dough at this point.  For the best flavor and texture.  Its recommended that this dough is made 2-3 days in advance.
6. Preheat kitchen oven or pizza oven
7. Flour counter with 00 flour and form pizza crust. Use hands to press the middle of the crust, being careful not to press on the outside edge.  Once flattened, lift the crust onto one fist (gently holding around the the edge, but not pressing on it) Then rotate the pizza around your fist to gently stretch the dough without crushing it.  This is the best way to get those hard-earned bubbles.
8. Keeping the bottom on the bottom and the top on the top, put the dough back own and cover with toppings.
9. Use a pizza peel to transfer the dough onto the stone or steel. 
10. Continue to cook and rotate the pizza until edges are browned and crispy
11. Remove from oven with pizza peel and enjoy!

Simple Tomato Sauce:

Ingredients:

1 (28 oz) can San Marzano or Bianco DiNapli whole peeled tomatoes

20 grams olive oil

15 grams salt 

Can add:

Some dry Oregano

Diced garlic (I add a tsp of each)

Can mix and break up by hand or blend so there aren’t any chunks.  Add approximately 1/4 c to pizza.

Different Types of Pizza:

Quattro Formaggi:

Ingredients:

Olive oil

Minced garlic

Aged shredded mozzarella

Fres mozzarella

Parmesan

Pecorino Romano

Step 1: Brush the dough with a little olive oil

Step 2: Add garlic and rub gently into the crust

Step 3: Sprinkle four cheeses over the top

Step 4: Bake

Margherita:

Ingredients

Simple tomato sauce

Fresh Mozzarella

Basil

Olive oil

Maldon Sea salt

Step 1: Spread a little sauce around the dough

Step 2: Sprinkle fresh mozzarella over the top

Step 3:Add basil

Step 4:Bake

Step 5:Once cooked drizzle with olive oil

Step 6: Sprinkle with Salt

Hot Pepperoni:

Ingredients:

Simple tomato sauce

Fresh mozzarella

Pepperoni

Hot Honey

Red pepper flakes (optional)

Step 1: Spread a little sauce around the dough

Step 2:Sprinkle fresh mozzarella over the top

Step 3:Add Pepperoni

Step 4:Bake

Step 5: Once cooked drizzle with hot honey

Step 6: Sprinkle with red pepper flakes

Pig N’ Peach

Ingredients:

Hot pepper peach jam

Fresh mozzarella

Prosciutto

Thinly sliced peaches

Arugula 

Maldon Sea Salt

Step 1: Spread a little peach ham around the dough

Step 2: Sprinkle fresh mozzarella over the top

Step 3:Add prosciutto

Step 4:Add peaches

Step 5:Bake

Step 6: Once cooked top with arugula

Step 7: Sprinkle with salt

Hawaiian

Ingredients

Simple tomato sauce

Mozzarella

Prosciutto

Thinly Sliced pineapple

Step 1: Spread a little sauce around the dough

Step 2: Sprinkle fresh mozzarella over the top

Step 3: Add prosciutto

Step 4: Add Pineapple

Step 5: Bake

Pear Arugula: (this is also good with Fig fam for the base)

Ingredients

Olive oil

Mozzarella

Prosciutto

Thinly sliced pear

Arugula

Balsamic glaze

Maldon sea salt

Step 1: Brush dough with a little olive oil

Step 2: Sprinkle fresh mozzarella

Step 3: Add proscciutto

Step 4: Add pear

Step 5: Bake

Step 6: Once cooked top with arugula

Step 7: Drizzle with balsamic glaze

Step 8: Sprinkle with salt

Elote:

Ingredients

Japanese mayo (Keiopie)

Corn (roasted)

Shishito peppers

Fresh mozzarella

Grated parmesan

Tajin

Lime juice

Maldon sea salt

Step 1: Spread a little mayo over dough

Step 2: Add Corn

Step 3: Add shishito peppers

Step 4:Sprinkle fresh mozzarella 

Step 5: Bake

Step 6: After cooked add grated parmesan, takin, lime juice, more mayo and sea salt

Cinnamon Sugar:

Ingredients

Cinnamon Sugar

Cinnamon chips

Powdered sugar glaze

Step 1: Brush the dough with a little water

Step 2: Sprinkle with cinnamon sugar

Step 3: Sprinkle with cinnamon chips

Step 4: Bake

Step 5: After cooked drizzle with glaze

Instead of glaze I like to use cream cheese frosting

Golden Marshmallow graham:

Ingredients

Nutella

Mini marshmallows

Crushed graham crackers

Step 1: Brush the dough with a little water

Step 2: Blind bake the crust

Step 3: Once cooked, spread Nutella over the crust

Step 4: Add mini marshmallows and crushed graham Crackers

Step 5: If you want toasted marshmallows, you can stick the pizza back in the oven for just a few seconds. Be careful not to burn. 

Whipped Ricotta Blackberry

Ingredients

Ricotta cheese

Mascarpone cheese

Lemon juice

Blackberries

Basil

Lemon zest

Honey

Step 1: Whip together ricotta, mascarpone and lemon juice

Step 2: Spread whipped cheese around the dough

Step 3: Add blackberries and basil

Step 4: Bake

Step 5: After cooked, sprinkle with lemon zest

Step 6: Drizzle with honey

Nutella Summer Fruit

Ingredients

Olive oil

Nutella

Nectarine

Plum

Pear

Cherry

Mint leaves

Step 1: Brush the dough with a little water

Step 2: Blind bake the crust

Step 3: Once cooked spread Nutella around the crust

Step 4: Add nectarine, plum, pear, and cherries

Step 5: Sprinkle mint leaves

 THE PERFECT PIZZA DOUGH by Vito Iacopelli

Servings: 8 Pizza's

Ingredients

POOLISH:

• 300 ml Lukewarm Water
• 5 g Dry Yeast
• 5 g Honey
• 300 g 00 Flour

DOUGH:

• 700 ml Lukewarm Water
• 40 g Salt
• 1,250 g 00 Flour

Steps

POOLISH:

Mix together all ingredients

Cover and set at room temperature for 1-hour

After rest place overnight in fridge

DOUGH:

• NOTE: Remove Poolish from fridge 30 to 45 min to bring to room temperature. In a large bowl, add the Poolish, flour and all of the salt. IMPORTANT: Add water a little at a time. DO NOT add all at once. Flour needs to absorb water little by little before adding more.
• Using a Kitchenaid stand mixer with dough hook, mix for 8 to 10 minutes; or hand knead for 10+ mins---dough will be sticky but together.
• Remove bowl and keeping top on top always, using bench scraper work dough with hands kinda like a big ball, with fingers underneath lifting dough off board, repeat.
• Coat a little olive oil in mixing bowl then gently place dough in bowl; allow to rest/rise for 1-hour with cover.
• Remove dough onto work board; coat your hands with olive oil and pat on top of the dough. Use a clean towel to cover dough after cutting each piece.
• Weigh dough on scale; 250 to 310 gr per ball. Keeping top always on top, fold dough under itself, turn and repeat. Shape dough on counter, small circles, pulling dough ball toward you several times to seal bottom side. Keep your hands oiled so dough remains soft and pliable.
• This method makes nice round balls.
• Coat a sheet pan with flour and place dough balls about 2 to 3 fingers apart; little oil on top dough balls and cover with plastic wrap.
• Rest at room temp for 2-hours. Store in fridge up to 5-days.

Great Pizza Sauce

• ▢ 8 ounces (1 cup) tomato puree OR tomato sauce
• ▢ 3 tablespoons tomato paste
• ▢ 1 ½ teaspoons sugar
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried parsley
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon fennel seeds, crushed (see NOTES below)
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ Pinch crushed red pepper flakes

• INSTRUCTIONS

  • In a small saucepan set over medium heat, stir together the tomato puree/sauce, tomato paste, sugar, basil, oregano, parsley, thyme, crushed fennel seeds, garlic powder, onion powder, salt, and red pepper flakes. Bring to a simmer, reduce to a low simmer (occasional bubbles) and cook for 25 to 30 minutes or until thick and flavorful, stirring every 5 minutes or so.
  • Allow to cool a bit before spreading on pizza crusts, or serve warm as a dipping sauce. Cover and store leftover sauce in the refrigerator for up to a week, or freeze for up to three months.
    Notes:

    • • Grind them in a spice grinder or clean coffee grinder.
      • Use a mortar and pestle.
      • Or place them in a sealed plastic baggie with the air squeezed out and (on top of a cutting board) pound the seeds in the bag using the flat side of a meat mallet, a rolling pin, or another flat, heavy object.
    • This sauce can splatter a bit as it bubbles, so I recommend making it in a deep saucepan, if possible.
    • The total yield of this recipe is 1 heaping cup of sauce, which in my experience is enough to cover two medium (12- to 14-inch) pizzas.
    • If you are short on time, you may cook for only 10 to 15 minutes. A longer cooking time just further thickens the sauce and deepens its flavor.

    OREO DESSERT PIZZA

    40 oreos
    softened butter

    Crush Oreo’s finely in a food processor.
    Smear a layer of butter over top the pizza dough.
    Sprinkle on the crushed Oreos
    Bake at 400 F for 15-18 minutes
    When Pizza is out of the oven, drizzle with cream cheese glaze and a caramel sauce

    CREAM CHEESE GLAZE
    1/2 cup butter, softened
    2 ounces cream cheese, softened
    2-1/2 to 3 cups powdered sugar
    1 tsp. vanilla
    1/2 tsp. salt
    1/4 cup Heavy cream

    Cream butter and cream cheese together. Beat in powdered sugar. Blend in vanilla and salt.  Add in heavy cream and beat until well combined.  Adjust Heavy cream and powdered sugar to get glaze to your desired consistency.

    COOKIE DOUGH PIZZA

    1/2 cup butter, softened
    1/2 cup brown sugar
    1/4 cup sugar
    1 egg
    1 tsp. vanilla
    1-1/2 to 2 cups flour
    1/2 tsp baking soda
    1/2 tsp. salt
    Mini semi-sweet chocolate chips

    Cream butter and sugar together.
    Add dry ingredients and mix together.  You want it to be a little thicker than your typical cookie dough so add more flour if needed.
    Mix in mini semi-sweet chocolate chips.
    Crumble on top of second pizza dough.
    Bake at 400 for 15-18 minutes.
    While pizza is cooking,
    Make the glaze.
    When the pizza is cooked and out of the oven, drizzle the cream cheese glaze, caramel topping, and a fudge topping. (I use the jar toppings for the caramel and fudge)

    CREAM CHEESE GLAZE
    1/2 cup butter, softened
    2 ounces cream cheese, softened
    2-1/2 to 3 cups powdered sugar
    1 tsp. vanilla
    1/2 tsp. salt
    1/4 cup Heavy cream

    Cream butter and cream cheese together. Beat in powdered sugar. Blend in vanilla and salt.  Add in heavy cream and beat until well combined.  Adjust Heavy cream and powdered sugar to get glaze to your desired consistency.

    Cast Iron Pizza Recipe

    Make pizza at home that tastes just like Pizza Hut!! This Cast Iron Pan Pizza Recipe is unbelievable you guys. A super tall, ciabatta-like crust with gorgeous crispy edges and a pillowy soft interior. The key to homemade pan pizza is a slow rise time and a heavy cast iron pan. Top with sauce, mozzarella, and pepperoni for pan pizza heaven!

    Prep Time20minutes mins

    Cook Time9minutes mins

    Rise Time4hours hrs

    Total Time4hours hrs 29minutes mins

    Course: Main Course

    Cuisine: American, Italian

     

    Servings: 2 small pizzas

    Calories: 1930kcal

     

    Author: The Food Charlatan

    Ingredients

    For the dough

    • 1 & 1/2 cups warm water
    • 3/4 teaspoon active dry yeast
    • 14 ounces bread flour 3 cups + 1 tablespoon*
    • 2 teaspoons kosher salt

    To assemble the pizza

    • 4 tablespoons light olive oil to coat cast iron pans**
    • 14 ounce jar of pizza sauce or homemade
    • 4 ounces sliced mozzarella cheese
    • 3 cups mozzarella cheese shredded
    • 3 ounces pepperoni
    • 2 tablespoon parmesan cheese shredded

    Instructions

    • In a large bowl, add 1 and 1/2 cups warm water and 3/4 teaspoon active dry yeast. (Instant yeast can also be used.) The water should be warm but not hot, about 105-110 degrees F. Stir in the yeast and let it sit for 5 minutes until it is dissolved. It will not be bubbly, but make sure to stir any lumps of yeast so that the mixture is uniform before moving on.
    • Use a scale to add 14 ounces of bread flour* to the bowl. If you don't have a scale, carefully measure out 3 cups plus 1 tablespoon bread flour by spooning the flour into the measuring cup and leveling off the top. It is important to measure the flour precisely for this recipe. Don't be tempted to add more.
    • Add in 2 teaspoons of kosher salt and stir the mixture together with a spoon. Do not knead it. Mix until it is all combined and no further.
    • Use oil or nonstick spray to grease a large bowl or tupperware. Scrape the dough in and spread it out as much as possible. Cover loosely with a lid or with plastic wrap. Make sure the lid is not too tight, you need some of the gases to be able to escape.
    • Turn your oven on to 350 degrees F for about 1 minute, then turn the oven off. Open the door and feel the rack. If it is too hot to touch with your fingers, then leave the door open and let the oven cool a bit. You want the oven nice and warm but not so hot that you can't touch the inside with bare hands.
    • Place the rising dough in the oven and shut the door. Let rise for 4 hours. After 2 hours, remove the dough from the oven, turn the oven on again for a minute, and then return the dough to the oven when it has warmed up again. Make sure it is not too hot. After 4 hours, your dough should have at least doubled in size and should be airy and bubbly.
    • Divide the 4 tablespoons oil** between two cast iron skillets and swirl to coat. You can use 10 or 12 inch cast iron skillets for this recipe.***  You need two skillets because the dough rises in the pan. If you only have one skillet, you can half the recipe, or see the recipe note about using round cake pans.
    • Dip your hands and the end of a rubber spatula into the oiled pans to coat well. Use the oiled spatula to divide the risen dough into two. Scrape half the dough into each oiled pan.
    • Use your oiled fingers to lift up an edge of the dough and bring it toward the center. Repeat this process a few times until the dough has formed a loose ball. (see photos) Flip the ball over so the smooth side is on top and everything is completely coated in oil. Press your hand down on top of the dough and gently spread it out as much as you can toward the edges of the pan. Repeat with the other half of the dough.
    • Cover each pan loosely with plastic wrap, making sure the plastic does not touch the dough.
    • Repeat the oven-warming process for the second rise. Turn the oven on for about a minute, turn it off, and put the cast iron into the oven when it is warm but not hot.
    • Let the dough rise in the warm oven for about an hour and a half. It should have spread to the edges of the pan completely and look bubbly.
    • Remove the pans from the oven and keep in a warm place. Preheat your oven as hot as it will go, 550 degrees F if possible. Let the oven preheat for at least 20 minutes to make sure it is seriously hot. Arrange the oven rack in the lower third of the oven. If you have a pizza stone, place it on the rack.
    • Meanwhile, top the pizzas. Add about 3/4 cup pizza sauce (half of a 14 ounce jar) to the top of each pizza and spread on top, all the way to the edges.
    • Add a few thin slices of mozzarella to the top of each pizza, only about 4 ounces all together. (Or use string cheese if you are weird like me). You don't want to weigh down the dough too much.
    • Sprinkle about 1 and 1/2 cups of shredded mozzarella on top of each pizza.
    •  Divide the pepperoni between the pizzas. Remember not to add too many so you don't weigh down the dough.
    • Sprinkle each pizza with a tablespoon of shredded parmesan cheese.
    • When the oven is super duper hot, put the pizzas into the hot oven, on the pizza stone if you have one. Bake the pizzas for about 9-12 minutes. The pizza is done when the edges are starting to look brown and the cheese on top is becoming golden. The surest way to test for doneness is by lifting the edge of the pizza with a metal spatula to make sure that the bottom of the crust is a deep golden brown.****
    • Remove the pizzas from the oven and let set for 2 minutes. Then use a spatula to slide under the pizza and edge them out onto cooling racks. This helps ensure that the crust stays crispy. Let the pizzas cool on the racks for a few minutes, then slide onto cutting boards, slice and serve.

    Notes

    *If you do not have bread flour, you can make it at home by combining Vital Wheat Gluten with regular all-purpose flour. For this recipe, replace 2 and 1/2 tablespoons of the flour called for with Vital Wheat Gluten. 

    **Light olive oil is great for frying and baking because of it's high smoke point. Extra Virgin Olive Oil has a much lower smoke point and if you put it in a 550 degree oven, you will have a smokey kitchen. Other oils with high smoke points that you can use for this recipe: canola oil, peanut oil, vegetable oil, avocado oil, grapeseed oil,  or regular (not virgin) olive oil. 

    ***If you do not have a cast iron skillet, you can use THREE heavy 8-inch cake pans, but the results won't be quite as amazing. Adjust the recipe as necessary: Line each pan with parchment paper to make sure it doesn't stick. Divide the 4 tablespoons oil between the 3 pans and coat the parchment paper well. Divide the risen dough into 3. Distribute the sauce and cheese and pepperoni evenly over the 3 pizzas. 

    ****If the top of your pizza is as golden and cooked as you want it, but the bottom doesn't quite look golden, remove the pizza from the oven and place it on your burner. Turn the heat to medium and continue cooking the bottom of the pizza until it is golden brown. If your oven does not get that hot (450 degrees or less) then this is probably the best method for getting a nice crispy crust