Many of you know how much I love to cook, so the nickname The Cookin Momma. I cook just about anything but I believe my favorites are soup and pizza. Who doesn’t like pizza, right? I discovered years ago how to make my bread that FINALLY tastes just like it came in the pizza store. Yes, I learned how to make pizza shop style pizza in the home. There are two key tricks; it has to be high gluten free flour and you need to let the dough ferment at least 2 days. I not only going to share the ideal pizza dough recipe, but I’m going to discuss some cooking methods also. And you can use these methods even in the event that you purchase your dough.
If you would like to create your own dough (that I highly recommend) then here’s the recipe. If not, that is OK too; the cooking methods below will still work. You can knead the dough by hand, use a solid mixer such as a kitchen aide, or perhaps use a bread machine. I like simple, so I use the bread machine since it has a dough cycle. I plop it in 1 and there 1/2 hours afterwards, it beeps and I’m ready to go. This will create enough dough for 2 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 on your humidity level. The dough ought to be stiff and nice. Cut the dough into half, form into two balls and place each in a bowl that has been lightly covered with olive oil. Loosely cover each bowl with a few plastic wrap. (I actually use a new plastic shower cap). Cover in the fridge and let it stay there anywhere from 2 – 10 days. After 2 days, the dough is ready to use. Tip: When you’re ready to use the dough, allow it to sit a good hour or so to get room temperature before you roll it out. You can roll it out ahead of time and cover with a fabric until you are prepared to use it. I do this so I do not have to roll and clean while my guests are still here. (I also get all my toppings ready beforehand too).
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 great pizza stone. If you are cooking it on the grill, then the pizza rock must be 1/2 inch or thicker. I’m not a pizza master and I will use my hands, but I like to use a rolling pin because it allows me to roll out the dough evenly. While I use my hands, I always end up stretching a little in spots. I roll my dough out to a pizza peel which has corn meal sprinkled on it. Don’t roll it out too thin – you’ll get use to how much after a couple of tries. Once I roll it out, I move it to a pizza display. The reason why I do so is because I never had fortune slipping off it peel even with the corn meal. Plus all that corn meal creates a mess of your grill or oven. If you are using dough which you purchased, then you can skip the steps before placing your dough around the pizza display. You need to heat your grill with the pizza stone inside so that it gets nice and sexy. As soon as you’ve assembled your pizza (directions below), you’ll want to place the display on the hot stone and close the lid. Depending upon the depth of your pizza, then you want to cook it 3-4 minutes then rotate the pizza 90 degrees, close the lid and cook it another 3-4 minutes. If your barbecue and stone are hot enough, then your pizza should have a nice crunchy bottom and should stay stiff once you cut it. If it sags, it’ll still taste great, but not be that crunchy style pizza.
Cooking It On The Grill Without A Pizza Stone
If you do not have a rock, that’s OK too. You wish to keep your eye on the heat with this one because each grill is different and your dough will be right above the flames. Roll out your dough by hand as described above. Gently brush the dough with olive oil and set the oil side down, right in your grill. Keep it there until it crunches up about 3-4 minutes or so. At the mean time oil the top part of the dough. Once the bottom has crunched up, reverse the dough (new oil side , crunchy side up) and place your toppings on top. Close the lid and allow the pizza cook about another 3 minutes.
Cooking It In Your Oven
For your dough, you want to follow the steps in the first method I clarified , up to placing your dough onto the monitor. You need to get an oven which goes up to 500 degrees. Ensure that your oven rack is in the center of you oven. Put the pizza stone directly on that middle rack. Turn your oven and pre-heat to 500 levels. I usually wait a couple of minutes once the oven reaches that temperature to ensure the rock has the time to also achieve 500 degrees.
Assembling Your Pizza
I bet you didn’t know there’s a particular order to placing pizza collectively, did you? I use to set the cheese last and it always burnt. I discovered the true way to layer. Bear in mind, what cook the quickest go on the bottom. Following is a basic layering, sauce, cheese, mushrooms, onions, meat. Or, milk, oil, roasted tomatoes, garlic. See how that goes? The heaver things keep the milder things from burning. If you are using meat like hamburger, meatballs, sausages, poultry, I recommend you pre-cook them somewhat so they are cooked thoroughly when the pizza is completed. Additionally, be sure to have all your toppings cut upward; pre-cooked and prepared to go when you’re ready to assemble your pizza. Don’t try putting the sauce on then cutting the your dough will get soggy. Prepare everything beforehand.
I love to have fun with the toppings. The year I finally got the dough straight, my husband asked for pizza every evening. I said “aren’t you sick of pizza?” He said,”no because you make it totally different every night.” Another nice thing is you can control the type and amount of toppings you wear, thus controlling your fat and calorie intake.
Really get creative with your toppings. I use all sorts of cheese and not a lot of it. You would be amazed how good it tastes. OK, here are some of our favorite toppings,
Olive oil, pizza sauce, pesto, mustard/ketchup, (I make a cheeseburger pizza), sour cream (because of the buffalo pizza or loaded baked curry )
Next Layer (Cheese)
6 Italian cheese blend, 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
Closing Top Layer (your heaviest things that require the maximum cooking time – remember to pre-cook your meat)
Chicken, shrimp, clams, turkey bacon, turkey sausage, ground turkey hamburger, turkey pepperoni. The list can go on, but you get the idea. When you are making it yourself, the ideas are endless.
Tips: If you’re looking for that gooey extending cheese, then sprinkle shredded mozzarella in your own pizza the past 3 minutes of cooking time. And always let your pizza rest a little before trimming.
So there you have it! I hope you enjoy. It feels like it is time consuming, but it really isn’t and it is so well worth it. If you’re making your own bread, make a few batches at once. As I said the dough lasts up to ten days. Enjoy! Find out more info click acehighwine.com
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