Potato & Goat Cheese Pizza

Printable recipe

Prep time: 10 minutes
Baking time: 10-12 minutes
Serves 2

Ingredients:
1 pizza crust (when I'm in a hurry to too pooped to make my own, I buy ready baked pizza crusts and keep a few in the freezer)
1/4 cup good extra virgin olive oil
1 tbsp fresh rosemary leaves, finely chopped
1-2 cloves garlic, peeled and mashed or crushed
1 medium potato, very thinly sliced
1 small red onion, thinly sliced
soft goat cheese ( how much is up to you)

Directions:
1. Preheat the oven to 450F/220C and place a pizza stone in the middle of the oven ... better if you have one but no worries if you don't just heat a baking sheet.

2. In a small dish or the measuring cup you measured the oil, combine olive oil, rosemary and garlic.  Set aside.

3. Very thinly slice one medium potato.  I use a mandolin and then let the potato slices sit in cold water for 5 minutes.   Dry the slices and set aside.

4. Once the oven is preheated, if you're using the pizza stone, let it stay in the oven for another 10 minutes before baking the pizza.

5.  Pizza assembly:  place the pizza crust on a pizza paddle or bottom of a baking sheet so that you can slide the pizza directly on to the stone.    Brush the pizza with the olive oil mixture,  place a layer of potatoes, sprinkle with onions and dollops of goat cheese.

6.  Slide onto the pizza stone and bake for 10-12 minutes, until potatoes are cooked and goat cheese melted and a little golden.

Spicy Shrimp Pesto Pizza

Printable Recipe


Hands-on time: 5 minutes 
Marinating time: 30 minutes
Baking time: 10 minutes or so 


Ingredients:
1 store bought baked pizza crust
2 tbsp basil pesto (or any pesto you love)
1/2 - 1 cup broccolini, blanched
1/2 - 1 lb raw shrimp (if yours are frozen, defrost by placing them in cold running water for 5 minutes) 
Marinade:
Juice & zest of 1 lime
1 tbsp good olive oil
1-2 large cloves garlic, minced
1/2 - 1 large jalapeno pepper, seeded & finely chopped
1/2 cup fresh cilantro/coriander leaves, finely chopped

Directions:1.  Preheat at 450-500°F/230-260°C for at least 30 minutes (and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges 

2. Prepare the marinade, by adding all the ingredients to a medium sized bowl.  Defrost the shrimp & pat dry.  Add to the marinade and let sit on the counter for about 30 minutes (the time needed to properly preheat the oven and the pizza stone). 

3. Place the pizza crust on a pizza paddle to easily maneuver it onto the pizza stone.  No pizza paddle... use the underside of a cookie sheet.

4. Spread the pesto over the crust and place the drained, marinated shrimp over the pizza - as many or as few as you like.  Add some broccolini and drizzle with just a little olive oil.

5. Transfer to the pizza stone in the oven and bake until the edges of the crust are golden and the shrimp are pink - about 10 minutes.

6. Remove pizza using the pizza paddle and place directly on the cutting board.  Let stand for 2 minutes and, if you choose, drizzle with a little more olive oil and a sprinkling of red chili pepper flakes if you like more heat.  


Slice and serve.

Two IN One Pizza

Two On One Pizza

Printable Recipe

Hands-on time: 10 minutes + 10 minutes just before baking (Pizza dough making time & instructions at bottom of post)
Baking time: 10 minutes or so
Makes 1 thick – 2 thin 12” crust pizzas

Ingredients:
½ California pizza dough recipe at bottom of page or store bought
Potato Rosemary Topping:
1 small thin skinned potato (I like Yukon Gold), par-boiled and then thinly sliced (preferably on a Mandoline),
¼ - ½ small red onion, thinly sliced (preferably on a Mandoline)
½ - ¾ tsp fresh rosemary, chopped
1 clove garlic, minced
1-2 tbsp extra virgin olive oil
Salt & freshly ground black pepper
Meat Lover Topping:
Slathering of Roasted Red Pepper Pesto
Pepperoni slices
Cured Chorizo sausage, thinly sliced
2-3 large cremini mushrooms, thinly sliced
¼ small red onion, thinly sliced
Handful Mozzarella cheese, grated

Directions:
1. If you are using dough from the fridge, take it out at least 30 minutes before planning to make the pizza. Once dough is at room temperature, cut dough in half for 1 12” pizza. Form into a smooth ball ( see Pizza dough step 4 below for details)

2. I use an unglazed ceramic pizza stone for baking in the oven. It's the closest you'll get to Pizza Parlour crispness. Preheat at 450-500°F/230-260°C for at least 30 minutes ( and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

3. While the dough is reaching room temperature and the oven is heating up, prepare the fixin’s of your choice.

For our 2 ON 1 version: Place the minced garlic in the olive oil in a small dish to flavor the oil. (Do this first so it will be lovely by the time you assemble the pizza.)

4. Prepare the dough (see step 6 of Pizza dough recipe at bottom of post). I like to use parchment paper on a wooden pizza paddle, to form and transfer the pizza, paper and all to the hot oven once I’ve put the toppings on. My trick for not losing the shape or having half the toppings fall into the oven.

5. Prepare the toppings…
Potato Rosemary Half:
Brush the dough with the oil & some of the garlic
Thin layer of potato slices
Scattering of red onion slices & Rosemary
Another brushing of oil
Sprinkling of salt & pepper
Meat Lover Half:
Slathering of Roasted Red Pepper Pesto
Meat layer – pepperoni & chorizo – don’t overload though, the pizza will be too heavy to transfer Mushrooms
Scattering of onion slices
Mozzarella cheese

6. Bake for 10-15 minutes. The potatoes should be cooked through and cheese side of the pizza, melty and golden.

California Style Pizza Dough
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
Truly the best, easiest and most delicious pizza crusts I've ever made.

Hands-on time: 10 minutes + 10 minutes just before baking
Rising/kneading time: 1 ½ hours on the counter or 24-36 hours in the fridge ( which then needs 1 hour to get to room temperature before baking)
Baking time: 10 minutes or so
Makes 1 thick – 2 thin 12” crusts

Ingredients:
1 cup water 110-115°F/37-46°C (warm)
2 ¼ tsp active dry yeast (or 1 pkg)
3 ¼ cups unbleached all purpose, bread or semolina flour
1 tsp finely ground kosher or sea salt
¼ cup extra virgin olive oil plus more for oiling the proofing bowl
coarsely ground cornmeal for the pizza peel to enable easy sliding of prepared pizza onto the hot pizza stone in the oven.

Additions/alternatives - add while kneading the dough the first time:
Cracked pepper crust - add 3 tbsp freshly cracked/coarsely ground black pepper
Herbed crust - add 3 tbsp fresh herbs minced or 1 tbsp dried
Seeded crust - add ¼ cup lightly toasted sesame or poppy seeds
Spicy crust - add 2 tbsp paprika & 1 tbsp cayenne powder or other chili powder

Whole wheat crust - increase amount of warm water to 1¼ cups. Substitute 1 cup of whole wheat flour for equal amount of white flour.

Directions for Stand mixers:
1. Place the water in a small bowl and sprinkle the yeast over top. Stir to dissolve and set aside.

2. In the mixing bowl, combine 3 cups of flour with salt. Attach the paddle beater and mix well at lowest speed for 10 seconds (just enough time to incorporate the salt).

3. Add the yeast mixture plus the olive oil and mix well at lowest speed for 1 minute. Change beater to dough hook and knead at medium speed for about 5 minutes. This is when you'd add any additional herbs &/or seeds, spices to the dough. You might have to stop midway and rearrange the dough. Mine crept up the hook. After 3 minutes or so, break off a piece and feel for texture – too sticky = add just enough flour while kneading to remove stickiness; too dry and crumbly = continue kneading ad gradually add more water – 1 tbsp at a time until the dough holds together.

4. Rising/proofing the dough: use a pastry brush to generously grease a large bowl. Shape the dough into a smooth ball by stretching the outer surface of the dough underneath itself, rotating the dough and continuing the process until a smooth ball is formed with seams underneath. Place the dough smooth side dough in the bowl and turn to coat with oil all over. End with the seam side down and cover with plastic wrap to prevent moisture loss.

5. Resting - two alternatives:
a) set aside in a draft free warm place for the dough to rise until doubled in bulk (1-1 ½ hours);

b) transfer covered bowl to fridge and let rise for 1 hour. Uncover, gently punch down to expel air, recover tightly and return to fridge for 24-36 hours. You will need to punch the dough down 1-2 more times during the rising. If using this method, let the chilled dough come to room temperature before prepping for baking.

6. Prepare for baking:
a) Once dough is at room temperature, cut dough in half for 2 12” pizzas or into 4 for individual ones. Form each piece into a smooth ball ( see step 4) We lightly floured the dough again in the forming of a ball ready for stretching.

b) I used a ceramic pizza stone for baking in the oven. Preheat at 450-500°F/230-260°C for at least 30 minutes ( and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

c) Rolling out the dough: Shape into round, square…or whatever creative shape you come up with. Stretch or roll the dough – stretching = softer & chewier; rolling= crisper.

To stretch – shape dough ball into a flat disc about 1” thick and lightly flour both sides. Start at center and using the heels of your hands, quickly press around the dough until it’s the required shape until ½” thick. Dust with flour whenever needed to prevent sticking. We actually needed very little extra flour at this point and my very deft pizza making son-in-law used his fingers to spread out and flatten the dough, lifting it off the counter and flipping it over a few times in the process until the crust was ¼" thick and measured about 12".

Stop stretching before it reaches the outer edge of the dough so it can form a rim. Rest one hand on the surface and lift a portion of the dough with your other, pulling gently away from center, stretching as thin as possible, moving around the pizza, which should be ¼” or less in thickness. Pinch any holes closed. We just did this by gently lifting and stretching then placing back on the counter and using finger tips again around the pizza. Next, rest one hand near the edge of the dough and other hand to push against it and form a slight rim working your way around the pizza. (about 5 minutes - don't skimp on time - it keeps the dough from rising too much in the oven)

To use a rolling pin – lightly flour both sides of dough ball, and using heels of your hand, press into a circle or whatever desired shape and roll out with lightly floured rolling pin until ¼” thick, keeping edges slightly thicker than center. When rolling, pick up the dough and turn it over several times to stretch it. Add a little flour when needed. (Ruth's note: - the stretched & pulled by hand still had a very crispy, crunchy crust, so this might be overkill)

d) Oven ready: once the dough is shaped, lay it on a cornmeal dusted pizza peel or oiled screen or ventilated pizza pan. Add your favorite toppings – putting the cheese before the other toppings keeps the crust from getting soggy. If you like your cheese on top, then place the pizza with all BUT the cheese in the oven for the first 5 minutes and then add the cheese and return to the oven until bubbly (another 5 minutes or so, which really does keep the cheese melty and bubbly rather than burned and rubbery, while allowing the crust to crisp). Real pizza making experts can jerk the oven-ready pizza off the peel onto the stone without losing the shape –or having half the pizza fall into the oven directly. Remember practice makes perfect and in the meantime, you have "Artisan" free form pizzas that still taste amazing.

7. Bake on the lower shelf until the edges puff and brown, toppings are hot and the cheese is bubbling (10 minutes or so). We actually cooked two large pizzas on separate stones - bottom and middle racks and both were crispy and delicious.

8. Remove the pizza from the stone, sliding the peel back under it by using a metal spatula to guide the way and to make sure the pizza doesn’t stick to the stone. Transfer to a wire rack to let the pizza cool and crust firm up for 2-3 minutes before placing on a cutting surface. This keeps the bottom of the crust from steaming up and getting limp. We didn't do the last step - wire rack...just transferred the pizza to a cutting board and our crust was crisp and delicious.

Over the top fantastic when topped with

Potato, Rosemary & Cured Sausage Pizza

Potato, Rosemary & Cured Sausage Pizza
Inspired by The Southern Italian Table

Printable Recipe

Hands-on time: 15 minutes plus the time to actually make the pizza dough (see California Style Pizza for my favorite recipe) or buy ready to use pizza dough – lots of supermarkets carry it.
Total Cooking time: 10 minutes + 30 minutes to preheat the oven and the baking stone.
Serves 2-4 depending on what else you’re serving. One pizza in my house covers a pizza peel (about 12”) and feed the two of us with a salad.

Ingredients:
California style pizza dough
Extra virgin olive oil (just enough to brush the surface of the pizza
2-3 small potatoes (I like Yukon Gold) boiled and thinly sliced
Handful or so of your favorite cured Italian salami like sopresseta, (for this dish I prefer ones cured in sausage form)cut into thin slices
1 tbsp garlic, finely chopped
1 tbsp fresh rosemary, chopped
Cornmeal for preparing pizza peel
Handful fresh bocconcini/mozzarella, shredded (optional)
¼ - ½ cup freshly grated Parmesan

Directions:
1. Prepare pizza dough as directed.

2. Preheat at 450-500°F/230-260°C for at least 30 minutes (and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

3. Roll out the pizza dough (as per instructions) and shape as desired. Place on a pizza peel that’s been sprinkled with coarsely ground corn meal which acts as ball bearings and makes for easy sliding onto the pizza peel.

4. Brush all over with olive oil. And either…top with fresh mozzarella , or omit the cheese and just place a layer of cooked potatoes over the oiled pizza dough leaving ½” border around the edges. Sprinkle with rosemary and garlic and distribute sausage coins evenly. Do remember to only do single thin layers of potatoes and sausages or the pizza will be too heavy too heavy to slide onto the pizza stone. Brush the edges with a little more olive oil.

5. If you’re using a pizza peel, give it a quick shake to make sure it’s not stuck anywhere and then transfer to the preheated pizza stone with a good, quick jerking motion. Bake until the crust is golden –about 10 minutes in total. Sprinkle with some Parmesan and return to the oven for 2 minutes or just until the cheese melts.

6. Remove pizza to a wire rack (we just put it directly on the cutting board) and let stand for 2 minutes and then transfer to a cutting board or tray and lightly drizzle with olive oil. Slice and serve.

Marinara Pizza

Marinara Pizza
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
Also known as a “Plain Pizza”, although with this flavorful tomato base, it’s anything but plain.

Printable Recipe

Hands-on time: 5 minutes
Total Cooking time: 30-45 minutes to preheat the oven plus 10 minutes or so to bake the pizza
Makes enough as topping for 2 thin 12” crusts

Ingredients:
California style pizza dough
Seasoned tomato pulp
Vegetable or olive oil for brushing on a pizza pan OR coarse cornmeal for the pizza peel
Extra virgin olive oil for brushing on the crust and drizzling over top at serving time
2 tsp very thinly sliced garlic (optional)
1 tbsp fresh oregano, finely chopped or 1 tsp dried (I prefer Greek dried for ultimate flavor)

Ruth’s note: although James McNair leaves it at that…I can’t imagine any pizza without cheese and I love this mix
Italian fontina cheese, freshly grated
fresh bocconcini/mozzarella, shredded
½ cup freshly grated Parmesan

Directions:
1. Prepare pizza dough and seasoned tomato pulp as directed.

2. Preheat at 450-500°F/230-260°C for at least 30 minutes (and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

3. Roll out the pizza dough (as per instructions) and shape as desired. Place on the pizza peel or pan. Brush all over with olive oil. Top with tomato pulp, leaving ½” border around the edges. Sprinkle with garlic slices, oregano, and salt to taste ( a little crushed red chili peppers would be nice if you like some heat). Drizzle with some olive oil.

4. If you’re using a pizza peel, give it a quick shake to make sure it’s not stuck anywhere and then transfer to the preheated pizza stone with a good, quick jerking motion. If you’re a purist like James…meaning no cheese, bake until the crust is golden –about 10 minutes. If you’re like me, just add the cheese after the first five minutes and continue to cook until the cheese is melty and bubbly – it usually looks awesome with just an additional 5 minutes, making that 10 minutes total.

5. Remove pizza to a wire rack (we just put it directly on the cutting board) and let stand for 2 minutes and then transfer to a cutting board or tray and lightly brush the edges with olive oil. Slice and serve.

Caramelized Onion & Sausage Pizza

Caramelized Onion & Sausage Pizza
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
If you’re a meat eater, this one will make you moan and savor every bite.

Printable Recipe

Hands-on time: 45 minutes, but worth it!
Total Cooking time: 1 hour plus 10 minutes or so to bake the pizza
Makes enough as topping for 2 thin 12” crusts

Ingredients:
California style pizza dough
¼ cup olive oil
3 lb/1.4kg yellow onions, thinly sliced (I use my mandolin)
Salt & freshly ground black pepper
12oz/340 g raw Italian sausages (spicy or my favorite – sweet fennel), casing removed and cut into ¼” coins
1 tbsp garlic, minced
½ cup dry white wine
3 tbsp chopped Italian/flat leaf parsley
1 tbsp minced fresh sage or 1 tsp dry, crumbled
Cornmeal for preparing pizza peel
1½ cups Italian fontina cheese, freshly grated (7½ oz/213g)
1½ cups fresh bocconcini/mozzarella, shredded (4½ oz/128g)
½ cup freshly grated Parmesan (2oz/57g)
Extra virgin olive oil to brush crust
1 tbsp minced sweet red pepper
1 tbsp minced parsley

Directions:
1. Prepare pizza dough as directed.

2. In a large heavy bottomed skillet, heat the ¼ cup of olive oil over medium heat. Add the onions and toss well to coat with oil. Sprinkle generously with salt and pepper. Cover and reduce heat to medium low. Cook, stirring frequently for about 30 or until soft and lightly colored. Uncover, increase heat to medium and cook, stirring frequently until the onions are very tender and well caramelized and the liquid from the onions is gone– about 25 minutes. Remember, to stir – you do not want the onions burnt!

3. Add the sausage slices and garlic to the onions and increase the heat to high. Stir in the wine, parsley and sage and cook, stirring frequently, until the wine is reduced but the mixture still moist. (3 minutes or so) Remove from the heat and set aside to cool to room temperature. Note: if the sausages aren’t completely cooked through, don’t worry. Remember they have another 10 minutes in the very hot oven on the pizza.

4. Preheat at 450-500°F/230-260°C for at least 30 minutes (and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

5. Meanwhile in a bowl, combine all the fontina and mozzarella and ¼ cup of Parmesan and set aside.

6. Roll out the pizza dough (as per instructions) and shape as desired. Brush all over with olive oil. Top with cheese mixture, leaving ½” border around the edges. Distribute the onion & sausage topping over the cheese.

7. If you’re using a pizza peel, give it a quick shake to make sure it’s not stuck anywhere and then transfer to the preheated pizza stone with a good, quick jerking motion. Bake until the crust is golden –about 10 minutes.

8. Remove pizza to a wire rack (we just put it directly on the cutting board) and let stand for 2 minutes and then transfer to a cutting board or tray and lightly brush the edges with olive oil. Sprinkle with the remaining ¼ cup of Parmesan, sweet pepper mince and parsley. Slice and serve.


Left over topping is awesome on pasta.

California-style Pizza Dough

California Style Pizza Dough
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
Truly the best, easiest and most delicious pizza crusts I've ever made.

Printable Recipe

Hands-on time: 10 minutes + 10 minutes just before baking
Rising/kneading time: 1 ½ hours on the counter or 24-36 hours in the fridge ( which then needs 1 hour to get to room temperature before baking)
Baking time: 10 minutes or so
Makes 1 thick – 2 thin 12” crusts

Ingredients:
1 cup water 110-115°F/37-46°C (warm)
2 ¼ tsp active dry yeast (or 1 pkg)
3 ¼ cups unbleached all purpose, bread or semolina flour
1 tsp finely ground kosher or sea salt
¼ cup extra virgin olive oil plus more for oiling the proofing bowl
coarsely ground cornmeal for the pizza peel to enable easy sliding of prepared pizza onto the hot pizza stone in the oven.

Additions/alternatives - add while kneading the dough the first time:
Cracked pepper crust - add 3 tbsp freshly cracked/coarsely ground black pepper
Herbed crust - add 3 tbsp fresh herbs minced or 1 tbsp dried
Seeded crust - add ¼ cup lightly toasted sesame or poppy seeds
Spicy crust - add 2 tbsp paprika & 1 tbsp cayenne powder or other chili powder

Whole wheat crust - increase amount of warm water to 1¼ cups. Substitute 1 cup of whole wheat flour for equal amount of white flour.

Directions for Stand mixers:
1. Place the water in a small bowl and sprinkle the yeast over top. Stir to dissolve and set aside.

2. In the mixing bowl, combine 3 cups of flour with salt. Attach the paddle beater and mix well at lowest speed for 10 seconds (just enough time to incorporate the salt).

3. Add the yeast mixture plus the olive oil and mix well at lowest speed for 1 minute. Change beater to dough hook and knead at medium speed for about 5 minutes. This is when you'd add any additional herbs &/or seeds, spices to the dough. You might have to stop midway and rearrange the dough. Mine crept up the hook. After 3 minutes or so, break off a piece and feel for texture – too sticky = add just enough flour while kneading to remove stickiness; too dry and crumbly = continue kneading ad gradually add more water – 1 tbsp at a time until the dough holds together.

4. Rising/proofing the dough: use a pastry brush to generously grease a large bowl. Shape the dough into a smooth ball by stretching the outer surface of the dough underneath itself, rotating the dough and continuing the process until a smooth ball is formed with seams underneath. Place the dough smooth side dough in the bowl and turn to coat with oil all over. End with the seam side down and cover with plastic wrap to prevent moisture loss.

5. Resting - two alternatives:
a) set aside in a draft free warm place for the dough to rise until doubled in bulk (1-1 ½ hours);

b) transfer covered bowl to fridge and let rise for 1 hour. Uncover, gently punch down to expel air, recover tightly and return to fridge for 24-36 hours. You will need to punch the dough down 1-2 more times during the rising. If using this method, let the chilled dough come to room temperature before prepping for baking.

6. Prepare for baking:
a) Once dough is at room temperature, cut dough in half for 2 12” pizzas or into 4 for individual ones. Form each piece into a smooth ball ( see step 4) We lightly floured the dough again in the forming of a ball ready for stretching.

b) I used a ceramic pizza stone for baking in the oven. Preheat at 450-500°F/230-260°C for at least 30 minutes ( and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

c) Rolling out the dough: Shape into round, square…or whatever creative shape you come up with. Stretch or roll the dough – stretching = softer & chewier; rolling= crisper.

To stretch – shape dough ball into a flat disc about 1” thick and lightly flour both sides. Start at center and using the heels of your hands, quickly press around the dough until it’s the required shape until ½” thick. Dust with flour whenever needed to prevent sticking. We actually needed very little extra flour at this point and my very deft pizza making son-in-law used his fingers to spread out and flatten the dough, lifting it off the counter and flipping it over a few times in the process until the crust was ¼" thick and measured about 12".

Stop stretching before it reaches the outer edge of the dough so it can form a rim. Rest one hand on the surface and lift a portion of the dough with your other, pulling gently away from center, stretching as thin as possible, moving around the pizza, which should be ¼” or less in thickness. Pinch any holes closed. We just did this by gently lifting and stretching then placing back on the counter and using finger tips again around the pizza. Next, rest one hand near the edge of the dough and other hand to push against it and form a slight rim working your way around the pizza. (about 5 minutes - don't skimp on time - it keeps the dough from rising too much in the oven)

To use a rolling pin – lightly flour both sides of dough ball, and using heels of your hand, press into a circle or whatever desired shape and roll out with lightly floured rolling pin until ¼” thick, keeping edges slightly thicker than center. When rolling, pick up the dough and turn it over several times to stretch it. Add a little flour when needed. (Ruth's note: - the stretched & pulled by hand still had a very crispy, crunchy crust, so this might be overkill)

d) Oven ready: once the dough is shaped, lay it on a cornmeal dusted pizza peel or oiled screen or ventilated pizza pan. Add your favorite toppings – putting the cheese before the other toppings keeps the crust from getting soggy. If you like your cheese on top, then place the pizza with all BUT the cheese in the oven for the first 5 minutes and then add the cheese and return to the oven until bubbly (another 5 minutes or so, which really does keep the cheese melty and bubbly rather than burned and rubbery, while allowing the crust to crisp). Real pizza making experts can jerk the oven-ready pizza off the peel onto the stone without losing the shape –or having half the pizza fall into the oven directly. Remember practice makes perfect and in the meantime, you have "Artisan" free form pizzas that still taste amazing.

7. Bake on the lower shelf until the edges puff and brown, toppings are hot and the cheese is bubbling (10 minutes or so). We actually cooked two large pizzas on separate stones - bottom and middle racks and both were crispy and delicious.

8. Remove the pizza from the stone, sliding the peel back under it by using a metal spatula to guide the way and to make sure the pizza doesn’t stick to the stone. Transfer to a wire rack to let the pizza cool and crust firm up for 2-3 minutes before placing on a cutting surface. This keeps the bottom of the crust from steaming up and getting limp. We didn't do the last step - wire rack...just transferred the pizza to a cutting board and our crust was crisp and delicious.

Over the top fantastic when topped with Caramelized Onion & Sausages, but Marinara - basic tomato and garlic with cheese is perfect on its own or with your favorite additions.

Spaghetti Pizza

Spaghetti Pizza
From A Tavola!: Recipes and Reflections on Traditional Italian Home

Printable Recipe

Hands on time: 10 minutes
Baking time: 15-20 minutes

Serves 4-6

Ingredients:
6oz/136g dry spaghetti
¼ cup extra virgin olive oil
8 oz/200g fresh mozzarella, sliced into ¼” slices
½ cup black olives, pitted and sliced (I like to use salty brined olives)
6 oil packed anchovies
½ dried chorizo sausage, thinly sliced (because my Honey doesn’t like anchovies)
8oz/200ml canned San Marzano tomatoes, crushed by hand
2 tsp Sicilian dry oregano (actually, I used some Greek oregano)

Directions:
1. Preheat the oven to 350°F/180°C

2. Boil the noodles according to package directions and drain.

3. In a large bowl, toss the drained pasta with half of the olive oil

4. Lightly oil two small casseroles (I actually used to 8” tart pans with removable bottoms) and press the pasta into the pans so they are in an even layer.

5. Place the mozzarella slices on top of the pasta, top with anchovies (or whatever your preferred pizza topping is). Add the crushed tomatoes, olive slices, oregano and the last of the olive oil.

6. Bake for 15-20 minutes or until all the cheese is melted. Serve very hot. (I removed the sides of the tart pan and served it as a pizza on a plate.

Whole Wheat Pizza Dough II

Rustic Whole Wheat Pizza Dough II
From The Bread Lover's Bread Machine Cookbook

I do need some help trying to get this to be a thin crust pizza...so experts out there...what do I need to do????


Hands-on time: 5 minutes
Bread machine time: 1 hour 20 minutes
Baking time: 15-18 minutes
Makes 1 thick – 2 thin crusts

Ingredients: Make sure you place the ingredients in the order given. This recipe is for a medium loaf which for my bread maker means 1½ lb (680g) loaf
1 1/3 cup water 80°F/27°C (warm)
¼ cup olive oil
2 ½ cups unbleached all purpose flour
1 cup whole wheat flour
1½ cups bread flour
2½ tsp bread machine yeast (or 2 tsp SAF yeast)

Directions:
1. Place all the ingredients – IN ORDER into the bread machine. Select Dough setting and press start. (My machine takes 1 hour 20 minutes).

2. I used a ceramic pizza stone for baking in the oven. It needs to preheat at 400°F/200°C for 15 minutes so timing is everything.

3. On a lightly floured surface, for a thin crust divide the dough in half….stretch the dough to a bit smaller than the circumference of the pizza stone.

4. Bake on the lower shelf until the edges brown and the cheese melts (15-20 minutes). Remove the stone with oven mitts, place on the tray and bring it to the table.

If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness.

Toppings are up to you...this one....Sweet Italian fennel sausage turned into tiny meatballs, sauteed before adding to the toppings, Italian salami, thinly sliced mushrooms & onions sitting on tomato sauce made simply with tomato paste, touch of sugar, splash of balsamic vinegar, pinch of red chili pepper flakes, dash of dried oregano and minced fresh garlic, all covered with some grated Mozzarella. My Honey's meat lover favorite.

Grilling Pizza Dough

Grilling Pizza Dough
From: Grilled Pizzas & Piadinas

Hands-on time: 5 minutes
Resting time in a warm place: 2 hours
Chill time: at least 1 hour in fridge, best is overnight (can stay in fridge for up to 3 days)
Grill time: 3-5 minutes

Makes 2 thin crusts (12”)

Ingredients:
3/4 cup warm (not hot) water
2 ¼ tsp (1 packet) active dry yeast
½ tsp sugar
1 ½ cups unbleached flour
¼ cup whole wheat flour
1 tsp kosher salt
2 tbsp fine cornmeal
2 tbsp extra virgin olive oil, plus ¼ tsp for the bowl

Directions: (the book has great photos of each step)

1. Pour warm water into a small bowl and add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on your counter for 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good. (Excellent tip!)

2. Kneading: 3 options in the book, but I chose the food processor with the plastic dough blade. It was the simplest. Just measure all the ingredients into the food processor bowl. Use a pulse action until the dough comes together. Continue to pulse the dough in quick bursts for about 3 minutes. This keeps the dough from overheating.

3. Resting: Put the remaining ¼ tsp olive oil in a medium bowl. I didn’t find my dough as sticky as they suggested, so I just lightly floured my hands. Place the dough in the bowl and turn several times to coat with the oil. This prevents a crust from forming on the surface as it rises. Cover with plastic wrap and place in a draft free, warm place for 2 hours, until it rises to almost double.

4. Chilling: best is to chill in the fridge overnight and if you don’t have the time, at least one hour to make it easier to roll. Overnight chilling gives the dough more flavor.

5. Rolling: Punch down the dough to remove gas; lightly flour a clean surface; cut the dough in half to make 2 pizzas; flatten dough with hands to about 1” thickness; use a rolling pin, starting from the center, fanning out until the dough is an even thickness.

6. Grilling: The book gives very detailed instructions for indoor and outdoor grilling with photos. Since I used my Cuisinart Griddler to make mine, I’ll share that version…heat your indoor grill (could be a grill pan on a hot stove); brush some seasoned olive oil over the dough on both sides and gently lay it on grill. If you are using a Griddler, close the top and cook over high heat for 3 minutes or until the pizza is golden and the gorgeous grill marks are dark. If you’re using a grill pan or outdoor grill, turn and repeat the process.

7: Now you’re ready for the topping and a final stint under the broiler just to melt the cheese…2-3 minutes should do.

Check these three basics recipes to help make your pizzas perfect ..

Herbed Grill Oil
Chunky Tomato Basil Sauce
Basil Pecan Pesto

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto
Borrowed from a pizza recipe in LCBO Food & Drink, Winter 2008

Prep time: 5 minutes
Makes 1 cup

Ingredients
2 large cloves garlic
2 sweet roasted red peppers (I use marinated ones, preferrably in a glass jar)
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt & pepper to taste
¾ cup coarsely grated hard cheese (asiago or parmesan or a combination)
¼ cup fresh basil or parsley, finely chopped
Pinch of red chili pepper flakes optional)
Directions
1. Drop the garlic through the feeding tube of a food processor while the machine is running….fasted way to chop garlic ever.

2. Add the roasted red peppers and pulse a few times. Add the rest of the ingredients and pulse until it forms a lovely paste. (just takes a few pulses).

This is great as a base sauce for pizza, tossed with pasta, slathered on bread in a tuna sandwich, or as a bruschetta on crusty Italian or French bread.