Give me good pizza recipes!

In My Humble Opinion
21

[QUOTE=Trunk]
You’re not getting very good advice here if the idea is to make home made pizza. The link to Martha’s site is probably the best.
QUOTE]
Woohoo! Mine’s the best!

I’m making some Martha Stewart pizza right now. If you want to make the sauce yourself, you can double or tiple the batch, and it stays fresh in the fridge for a couple of weeks. Same thing with her dough, but only for a couple of days. It’s great for me, as I live by myself.

The key that I have found to easy pizza removal is to always put down corn meal below the dough. Martha’s recipe calls for it, and I can’t recommend it enough - no matter what recipe you make. It also gives the pizza a nice little bit of crunch.

22

A nice alternative to sauce, is to get a selection of different tomatoes (or heirloom tomatoes if your local foody store is up to it) and slice them thinly as the first layer of the pizza with chopped fresh basil. For a none traditional pizza, bbq sauce, meat and smoked edam make for a very different sort of topping.

23

Chicago Style deep dish pizza. Once you have made this at home, you will never want to order pizza anywhere else again.

For the crust:

1 package dry yeast, dissolved in 1/4 cup warm water
2 1/2 - 3 cups flour
1/2 cup cornmeal
1 tsp salt
1/4 cup olive oil
3/4 cup water

Combine the dry ingredients in a large bowl, then add the oil and water and the yeast. Mix by hand in the bowl, then turn the dough out onto a lightly foured board. Knead by hand, adding more flour as needed until the dough is no longer sticky. Place the dough back in the bouwl and drizzle a bit of olive oil over it. Cover, and let rise until doubled (usually about an hour).

We pre-heat the oven to 450, and place the bowl on top of the stove; the heat from the oven is just right to help the dough rise. Once it has doubled, punch it down, then spread it our in the bottom and up the sides of a cast iron skillet. Ours is 14", which is just about perfect. Next come the toppings, in this order.

Italian sausage, in a layer covering the entire crust.

Mozzarella in the second layer. We usually slice it; it’s easier than shredding.

Sauce. Ideally crushed tomatoes with your choice of spices, but we usually just use tomato sauce/paste.

Toppings. We usually just have pepperoni and balck olives.

Another layer of mozzarella, and a liberal sprinkle of parmesan.

Bake for 20-30 minutes, depending on the amount of toppings.
The key to the recipe is the crust. It’s sublime.

24

Tried something new for us last night: Pizza on the grill.

Used a standard dough recipie and rolled it out thin (about 1/4" - 3/8 "). Liberally brushed on olive oil before putting on the sauce to keep the dough from getting soggy. Used whole milk mozzarella (much better than skim milk type!) and some normal type toppings.

Preheated the gas grill on high for about 10-15 minutes , and then slid the pizza directly onto the grates. Closed the lid quickly and waited about 4 minutes. At this point the bottom of the dough was crispy and there were nice ‘sear’ lines. I was concerned that the bottom would burn before the cheese went bubbly, so I slid a large cookie tray under the pizza to protect the bottom while the top continue to cook with the lid down for another 6-7 minutes.

Mmmm-mmm delicious pizza and we didn’t have to heat up the entire house with the oven to get it!