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Title: Recipe(tried): Homemade Pizza.
Pizza Dough
1 1/4 ounce package active, dry yeast (2 1/2 teaspoons)
1 cup warm water
2 3/4 cups all purpose white flour
1 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil
Topping:
3/4 cup marinara sauce or 1 cup fresh plum tomatoes, peeled and thinly sliced
plus:
1/2 pound sliced mozzarella cheese
1/4 cup freshly grated Parmesan or Pecorino Romano cheese
1/2 cup chopped, fresh basil or 1 tablespoon dried
4 medium cloves garlic, coarsely chopped
1/4 cup olive oil - you may substitute extra virgin if you want more potent flavor
salt and pepper to taste
In a large mixing bowl, sprinkle the yeast over the water, stir and let sit in a warm place. The mixture should produce a foamy head and smell yeasty in about 10 minutes.
Stir 1 tablespoon of the olive oil and salt into the yeast mixture and gradually add the flour until you have a dough that holds together.
Empty the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes, adding flour to prevent dough from sticking.
Coat a bowl with the 1/2 teaspoon of olive oil and add the dough, turning it once to coat it with the oil. Cover the bowl with a clean towel and set it in a warm place to rise for about 1 hour or until doubled.
Empty dough out onto a floured surface and using a rolling pin, roll dough out into a 12-inch circle about 1/4-inch thick. If you have a little excess dough, cut it off, set it aside and make a mini pizza.
Transfer the dough circle to a lightly oiled or sprayed baking sheet. Using your fingers, form a raised rim around the perimeter of the pizza.
Preheat oven to 450.
Using a ladle, spread the marinara sauce over the dough leaving a 1/2-inch border around the perimeter. Place the mozzarella cheese evenly over the sauce and sprinkle with the grated cheese. Sprinkle the basil and garlic over the cheese and drizzle with the olive oil. Season with salt and pepper to taste.
Transfer the pizza to the oven and bake on the lowest shelf for 10 minutes.
Reduce heat to 400 and bake until the crust is golden brown and the cheese is bubbly, about 10 more minutes.
2006-07-08 21:21:25
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answer #1
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answered by Anonymous
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PIZZA UNOS DEEP PAN CHICAGO STYLE PIZZA
Source: The Pizza Book: Everything There Is To Know About the World's Greatest Pie by Evelyne Slomon
Servings: 6
FOR THE CRUST:
1 cup warm tap water (110-115 degrees f)
1 pkg active dry yeast
3 1/2 cups flour, divided use
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
FOR THE FILLING:
1 lb sausage, removed from the casing and crumbled
1 lb mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, drained and coarsely crushed
3 tsp dried oregano (or 5 fresh basil leaves, shredded
4 tbsp freshly grated parmesan
TO PREPARE THE CRUST:
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.
Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.
Punch dough down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
TO PREPARE THE FILLING:
While the dough is rising, prepare the filling ingredients. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside.
TO ASSEMBLE AND BAKE:
When the dough has finished its second rising, lay the mozzarella cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
Bake for 15 minutes at 500 degrees.
Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.
PS. I PREFER A LITTLE MUNSTER CHEESE ON MY PIZZA PIE
2006-07-08 23:13:30
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answer #2
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answered by NICK B 5
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I'm from Stamford. G & G Pizza House is in Norwalk...the next town over. They do make a good pizza though. Ha!
2006-07-10 07:53:51
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answer #3
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answered by Ron Mexico 4
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Use pillsbury pizza dough, spaghetti sauce instead of plain tomatoe sauce or marinara.
Mozzerella string cheese inside of crust, Canadian bacon, pepperoni sausage and mushroom for toppings plus colby cheese
VERY good.
2006-07-08 21:21:48
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answer #4
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answered by lildarlinkristisue 3
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