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Pizza
Dough (family secret recipe)
As a rule 1 1/2 cups
of flour makes a regular thin crust 16" pizza. For a thicker 16"
pizza used 2 cups of flour.
This recipe is for
4 thin crust 16" pizza's.
Ingredients:
1 tablespoon dry yeast
2 teaspoon sugar
2 tablespoons olive oil
3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour
Description:
1•Put the yeast, sugar, olive oil, tenderflake,
two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until
the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix
with hands or electric dough mixer and add warm water as neede until a
soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove
it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan
and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas.
This recipe courtesy Pizzazz Pizza (circa 1989)
Onion Pizza
Ingredients:
Basic pizza dough (above)
One whole slice onion
Chopped anchovies (as much as you like)
Parsley
Olive oil
Ground pepper
Potato, tuna, artichoke and chick pea (optional)
1• Cook sliced onion in oil till quite soft
but not coloured or crisp.
2• Put onto pizza dough, sprinkle chopped anchovies
and parsley on top of onion, add more oil and a lot of ground black pepper.
3• Then you roll it like a sausage and then
twist into a scroll shape.
4• Then flatten . Leave to rise a bit more.
5• And then flatten again and then cook.
Note: Onion Pizza can be made with many things: Anchovy and potato, Potato
and parsley and tuna, Artichoke and chick pea.
6 •Put filling on, roll up the dough like a
sausage then , twist and turn it like a scroll. Beat it out, turn it and
then leave it and then beat it down again.
Pizza Margherita
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1/2 tsp. salt
1 13" uncooked dough crust
8 oz. shredded mozzarella cheese
1 tsp. dried basil
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Description:
1• Cut tomatoes into chunks and lightly saute
in oil with garlic and salt. Drain and set aside.
2• Brush dough crust with oil. Top with cheese,
tomatoes, and basil. Drizzle with oil.
3• Bake in preheated 500 degrees F oven on pizza
stone for 8-10 minutes or until crust is golden brown and cheese is
bubbly.
4• Remove from oven and top with parmesan cheese.
5• Cool on a wire rack for 2-3 minutes before
cutting into wedges and serving.
Focaccia
Ingredients:
Dough (above)
Topping:
3 tbsp Pure Olive Oil 45 mL
2 cups sliced onions 500 mL
1/2 tsp salt 2 mL
Description:
Dough should be smooth and elastic. Divide in two and form each half
into a smooth ball.
1• Coat bottom and sides of two 9-in (1.5 L) round cake pans with 1/2
tbsp (7.5 mL) olive oil each.
2• Place a ball of dough in each pan and press to edges. Cover both
pans and place in a warm, draft-free place for 45 minutes, or until
doubled in size. Make little puncture holes with fork.
3• Meanwhile, heat 1 tbsp (15 mL) olive oil in skillet. Add onions and
cook 4 minutes, or until very soft and lightly browned. Set aside.
5• Brush each pan of dough with 1 tbsp (15 mL) of olive oil and sprinkle
with 1/4 tsp (1 mL) salt. Divide and spread onion mixture evenly over
both pans of dough. Bake at 450°F (230°C) for 20-30 minutes,
or until lightly browned. Makes two 10 inch round pizzas.
Fresh tomato
sauce topping (family secret)
Ingredients
6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)
Description:
1• It is very important that you heat the oil and add the onions first
and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas.
recipe courtesy Pizzazz Pizza (circa 1989) |