| Author |
Message |
    
Greg
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| | Posted on Monday, June 05, 2006 - 05:51 pm EST : |   
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I love fresh homemade pizza. This one has a whole wheat crust.
Greg
- ND,
Zone "4"
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Charles
My Weather
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| | Posted on Monday, June 05, 2006 - 07:24 pm EST : |
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Do you deliver? 
Charles
- Wisconsin,
Zone "4b"
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Pussywillow
| | Posted on Monday, June 05, 2006 - 07:31 pm EST : |
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We just homemade pizza yesterday. About every Sunday evening around here. It's the only way to have a good pizza.
Hubby likes everything on his so I pile on the toppings.
Greg, I haven't eaten yet and that sure does look delicious.
Pussywillow
- USA,
Zone "7B/8"
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Kniphofia
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| | Posted on Monday, June 05, 2006 - 08:04 pm EST : |
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I love making pizza. I usually use frozen bread dough and whatever toppings I fancy. Must include kalamata olives though :)
Yours looks delicious Greg!
Kniphofia
- Maine,
Zone "4"
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Malgorzata
| | Posted on Monday, June 05, 2006 - 08:58 pm EST : |
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And the recipe? :(
Malgorzata
- Fukuoka-Kyushu,
Zone "8-9"
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Greg
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| | Posted on Monday, June 05, 2006 - 11:26 pm EST : |
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Recipe? Ok . . let's see if I can get this out of my head . .
Your favorite dough . . for this one I used about . .
1 cup bread flour
1 cup whole wheat flour
1 tsp salt
1 tbsp sugar
1 tbsp dry active yeast
1/3-1/2 cup olive oil (I just poured some in)
1/2 cup warm water (about . . just enough to make the dough the right consistency).
I just throw all the dry ingredients in the food processor and as it's processing I added some of the water, the oil then enough water to make the dough become a ball. I let this process (knead) for about 45 seconds. Turned out into an oiled glass bowl and let rise for about an hour. This was punched down and divided into 4 pieces (for four small pizzas).
I rolled the dough out quite thin and brushed it with olive oil. I added dried herbs (a blend of oregano, basil and tarragon). Chopped garlic was added followed by fresh tomato slices. I seasoned with some salt and pepper. Sprinkled a little parmagianno reggiano and then topped with a few slices of fresh mozarella.
This was popped into a HOT (525°F) oven onto a pizza stone for about 6-8 minutes until the edges began to brown.
That's it. You can top with whatever you want but I would say go light on the toppings to avoid a soggy pizza. Thick pizzas just don't cook as well like this. You can also use thicker dough and let it rise a few minutes before topping for a thicker crust.
Greg
- ND,
Zone "4"
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Sunnyday2day
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| | Posted on Monday, June 05, 2006 - 11:56 pm EST : |
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I love homemade pizza! Yours looks mouthwatering!
Sunnyday2day
- Michigan,
Zone "5"
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Susanq
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| | Posted on Tuesday, June 06, 2006 - 12:08 am EST : |
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I've never tried to make homemade pizza - I think I have to change that :)
It looks delicious, Greg!
SusanQ - Zone 4b-5b Wisconsin |
Malgorzata
| | Posted on Tuesday, June 06, 2006 - 08:10 am EST : |
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Gregg, no food processor and no pizza stone ;( Can be done?
Malgorzata
- Fukuoka-Kyushu,
Zone "8-9"
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Sunnyday2day
My Favorite Photo
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| | Posted on Tuesday, June 06, 2006 - 09:20 am EST : |
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As Giada (Food Network's Everyday Italian) says, "I like to make my life easier"...I go to the local pizzeria and buy the pizza dough. Then, I just come home, toss it a bit, and roll it out. What an easy way to have heavenly pizza! A little evoo, pizza sauce, ham, smoky mozzarella, parmesano reggiano, fresh pineapple, onions, green pepper...MMMMMMmmmmmm.
Because of the calories, this one is one of the rare meals here, though. 
Sunnyday2day
- Michigan,
Zone "5"
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Greg
My Favorite Photo
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| | Posted on Tuesday, June 06, 2006 - 10:01 am EST : |
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Marlgorzata, of course it can be done. You can always knead the dough by hand. And you can bake it on a sheet pan. The stone gets the bottom crispier, but it does turn out ok.
Tanya, I hear you about the calories! Although I could eat this every night, . . well . . I don't. Buying dough from a pizzaria is a great tip. I just can't get whole wheat dough that way usually.
Greg
- ND,
Zone "4"
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Pussywillow
| | Posted on Tuesday, June 06, 2006 - 11:36 am EST : |
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For those who don't want to take the time or have the mess, you can use the Rhodes frozen bread dough or dinner rolls.
Chicago Style Pizza (Deep Dish Pizza)
1 loaf Rhodes bread dough or 8 Rhodes Texas rolls, or 12 Rhodes rolls, thawed and risen
3/4 cup pizza sauce
2 cups grated mozzarella cheese
Suggested toppings:
pepperoni, browned sausage, diced onions, sliced green peppers, sliced mushrooms, sliced olives, diced tomatoes.
Press dough into a ball.
Roll into a 14-inch circle.
Place into a 12-inch deep dish pizza pan sprayed with non-stick cooking spray.
Let rise 30 minutes.
Bake crust in a 400deg. oven for 10 minutes.
Spread pizza sauce over crust.
Add desired toppings, and top with cheese.
Lower oven t4emperature to 350deg. and bake for15-20 minutes, or until cheese is melted and bubbly.
Pussywillow
- USA,
Zone "7B/8"
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