1 can tomato sauce
2 tbs parmesan cheese
½ tsp garlic powder
½ tsp honey
½ tsp onion powder
½ tsp Italian seasoning
1/8 tsp pepper
DASH of cayenne pepper (we learned hard way, NOT a sprinkle!)
Salt to taste (not really needed IMO)
Mix all together & let sit while you prepare the dough. Can be simmered on low for a little to thicken up if desired but not necessary.
Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts
Thursday, January 1, 2009
Pizza Time!
Chicago Style Pan Pizza (usually made in a LARGE round pan with a thicker crust)
2 cups water
¾ tsp yeast
1 tbs salt
7-8 cups flour
¼ cup olive oil
¼ cup cornmeal
Toppings of choice
Dissolve yeast in warm water in bowl to mixer (if you don’t have electric mixer, that’s ok, but takes a lot of muscle). Add all other ingredients EXCEPT cornmeal. Mix on low and once in a ball, mix on high 2 to 3 minutes til smooth and elastic like. NOTE: I had to take the dough out & do on countertop by hand as my KA sounded like it was going to blow it’s motor. 8 cups is way too much dough & this stuff is DRY.
Place in bowl coated with olive oil, cover & let rest for 4 hours.
After 4 hours, dump dough out on counter and stretch out. This is not your typical dough. It’s tough. It’s heavy, not light & airy at all. Once patted out, sprinkle cornmeal on a large rimmed baking sheet. Place dough on sheet & form crust, carefully forming corners as you do.
Dress your baby. Add cheese FIRST, then your toppings & then your sauce (sauce is on top). Bake at 425 30 to 40 minutes til done. Let cool a bit before cutting (I removed mine from pan as I was using my BEST pan just in case the dough was going to try & stick).
This was the first time I made this dough. I was very very skeptical of it once it was kneaded. After 2 hours, told dh maybe I need to just make my normal dough as a backup. Boy was I surprised that it actually tasted ok. Whew.
2 cups water
¾ tsp yeast
1 tbs salt
7-8 cups flour
¼ cup olive oil
¼ cup cornmeal
Toppings of choice
Dissolve yeast in warm water in bowl to mixer (if you don’t have electric mixer, that’s ok, but takes a lot of muscle). Add all other ingredients EXCEPT cornmeal. Mix on low and once in a ball, mix on high 2 to 3 minutes til smooth and elastic like. NOTE: I had to take the dough out & do on countertop by hand as my KA sounded like it was going to blow it’s motor. 8 cups is way too much dough & this stuff is DRY.
Place in bowl coated with olive oil, cover & let rest for 4 hours.
After 4 hours, dump dough out on counter and stretch out. This is not your typical dough. It’s tough. It’s heavy, not light & airy at all. Once patted out, sprinkle cornmeal on a large rimmed baking sheet. Place dough on sheet & form crust, carefully forming corners as you do.
Dress your baby. Add cheese FIRST, then your toppings & then your sauce (sauce is on top). Bake at 425 30 to 40 minutes til done. Let cool a bit before cutting (I removed mine from pan as I was using my BEST pan just in case the dough was going to try & stick).
This was the first time I made this dough. I was very very skeptical of it once it was kneaded. After 2 hours, told dh maybe I need to just make my normal dough as a backup. Boy was I surprised that it actually tasted ok. Whew.
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