Many of you know just how much I love to cook, so the nickname The Cookin Momma. I cook just about anything but I think my favorites are pizza and soup. Who does not like pizza, correct? I discovered years ago how to make my bread that FINALLY tastes like it came in the pizza shop. Yes, I learned how to make pizza store style pizza at home. There are two key tricks; it has to be high gluten flour and you have to allow the dough ferment at least two days. I not only going to share the perfect pizza dough recipe, but I’m going to share some cooking methods too. And you can make use of these methods even in the event that you purchase your dough.
If you would like to create your own bread (which I highly recommend) then here’s the recipe. Otherwise, that is OK too; the cooking methods below will still function. You can knead the dough by hand, use a good mixer such as a kitchen aide, or even use a bread machine. I enjoy easy, therefore I use the bread machine because it has a dough cycle. I plop it in there and 1 1/2 hours later, it beeps and I’m good to go. This will make enough dough for two 12-inch pizzas.
1/4 – 1/2-teaspoon dry yeast
3 to 3 1/2 cups High Gluten Flour (I use King Arthur Flour Perfect Pizza Blend). The amount of flour will change in your humidity level. The dough ought to be stiff and nice. Cut the dough into half, shape into two balls and put each in a bowl that has been lightly coated with olive oil. Loosely cover each bowl with some plastic wrap. (I actually use a brand new plastic shower cap). Cover in the fridge and let it stay there anywhere from 2 – 10 days. After two weeks, the dough is ready to use. Tip: When you’re prepared to use the dough, let it sit a good hour or so to find room temperature before you roll it out. You can roll it out ahead of time and cover with a cloth until you are prepared to use it. I always do that so that I don’t need to roll up and clean while my guests are here. (I also get all of my toppings prepared beforehand also ).
Cooking It On The Grill With A Pizza Stone
I use my own grill for pizza and everything is no exception. The secret to getting a fine, crispy crust is high heat (500 degrees) and also a really good pizza stone. If you’re cooking it on the grill, then the pizza rock must be 1/2 inch or thinner. I’m not a pizza master and I will use my hands, but I love to use a rolling pin since it allows me to roll the dough out evenly. While I use my hands, I always wind up extending a little in spots. So I roll my dough out to a pizza peel which has corn meal sprinkled on it. Do not roll it out too thin – you will get use to how much after a couple of attempts. Once I roll it out, I transfer into a pizza display. The reason I do this is because I never had fortune slipping it off the peel even with all the corn meal. Plus that corn meal creates a mess of your grill or oven. If you are using dough that you bought, then you can skip the steps before placing your dough around the pizza screen. You want to heat your grill together with the pizza stone inside so that it gets nice and sexy. As soon as you’ve assembled your pizza (directions below), you will want to put the display on the hot rock and shut the lid. Based on the thickness of your pizza, you would like to cook it 3-4 minutes then twist the pizza 90 degrees, close the lid and cook it another 3-4 minutes. If your grill and rock are sexy enough, your pizza should have a nice crunchy bottom and should stay stiff once you cut it. If it sags, it will still taste good, but not be that crispy style pizza.
Cooking It On The Grill Without A Pizza Stone
If you do not have a rock, that’s OK too. You want to keep your eye on the heat with this one because each grill differs and your own dough will be right over the flames. Roll your dough out by hand as described previously. Lightly brush the dough with olive oil and place the down oil, right on your grill. Keep it there till it crunches up about 3-4 minutes approximately. In the mean time petroleum on the upper part of the dough. When the bottom has crunched up, flip the dough (new oil side down, crunchy side up) and put your toppings on top. Close the lid and let the pizza cook about another 3 minutes.
Cooking It In Your Oven
To your dough, you want to follow the steps in the initial method I explainedup to putting your dough on the monitor. You have to get an oven that goes around 500 degrees. Make sure your oven rack is in the middle of you oven. Place the pizza stone right on that center rack. Turn your oven on and pre-heat to 500 degrees. I usually wait a couple of minutes after the oven reaches that temperature to make sure that the stone has the time to also reach 500 degrees.
Assembling Your Pizza
I bet you did not know there’s a specific sequence to putting pizza collectively, did you? I use to put the cheese on last and it always burnt. I discovered the real approach to layer. Bear in mind, what cook the fastest go on the floor. Following is a basic layering, sauce, cheese, mushrooms, onions, meat. Orolive milk, oil, roasted garlic, tomatoes. See how that goes? The heaver items keep the lighter things from burning. If you are using meat such as hamburger, meatballs, sausages, chicken, I advise that you pre-cook them somewhat so they are cooked completely when the pizza is done. Also, make certain you have all of your toppings cut upward; pre-cooked and ready to go when you are ready to build your pizza. Do not try putting the sauce on then trimming the toppings or your dough will get soggy. Prepare everything ahead of time.
I love to have fun with the toppings. The year I eventually got the dough right, my husband asked for pizza every evening. I said “aren’t you sick of pizza?” He explained,”no because you make it totally different every night.” Another nice thing is that you are able to control the type and volume of toppings you put on, thus restraining your fat and calorie intake.
Really get creative with your own toppings. I use all types of cheese rather than a lot of it. You’d be amazed how great it tastes. OK, here are some of our favourite toppings,
Olive oil, pizza sauce, pesto, mustard/ketchup, (I make a cheeseburger pizza), sour cream (for the buffalo pizza or rich baked curry )
Next Layer (Cheese)
6 Italian cheese mix, Parmesan, shredded cheddar (buffalo pizza and baked potato pizza), American,
mozzarella cheese (for the cheeseburger pizza), feta, blue cheese
Next Layer (veggies)
Roasted garlic, fresh herbs, berries, mushrooms, onions, peppers, roasted peppers, sun dried tomatoes, broccoli, chopped potatoes
Final Top Layer (your heaviest items that require the maximum cooking time – again remember to pre-cook your meat)
Chicken, shrimp, clams, turkey bacon, turkey sausage, ground turkey hamburger, turkey pepperoni. The list could go on, but you get the idea. When you are making it yourself, the ideas are endless.
Tips: If you’re trying to find that gooey extending cheesethen sprinkle shredded mozzarella on your pizza the past 3 minutes of cooking time. And let your pizza rest a little before trimming.
So there you have it! I hope you enjoy. It seems like it’s time consuming, but it really isn’t and it is so well worth it. If you are creating your own bread, make a few batches at once. As I said that the dough lasts up to ten days. Enjoy!
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