/ck/ -Best Pizza I’ve ever ate recipe

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File: d15898345022bcd⋯.jpeg (998.82 KB,2048x1536,4:3,2BC0DE7E-58B9-44E4-9053-1….jpeg)

Best Pizza I’ve ever ate recipe SW 05/02/18 (Wed) 16:38:39 No.13875

Makes one 16” Pizza

Prep Time about 2 Hours

Cook Time approximately 18-25 mins depending on oven and toppings etc

I didn’t include toppings but it takes about 12 ounces of cheese. I prefer a mixture of half provolone and half mozzarella.

Dough:

1 1/2 Teaspoons of Yeast

7/8 Cup All Purpose Flour

1 1/8 Cup Bread Flour

1/4 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

1/2 Teaspoon Honey

150ml of Water

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon Red Wine Vinegar

Pizza Sauce Recipe:

1 Roma Tomato

1 3/4 Cup of Water

1 6oz Can of Tomato Paste

2 Teaspoons of Minced Garlic

1/2 Teaspoon Sweet Basil

1/4 Teaspoon Oregano

1 Teaspoon Dried Onion

1/4 Teaspoon Thyme

1/8 Teaspoon Parsley

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1 Tablespoon Olive Oil

1/2 Teaspoon Brown Sugar

1/2 Teaspoon Honey

1 Tablespoon Parmesan

1/2 Teaspoon Ketchup

Directions for dough:

Get a Pyrex measuring cup and pour in the water. Microwave the water for about 30 seconds. Next take the measuring cup out of microwave and stir in the sugar and the honey. Now add the yeast and stir well. Set this aside for about 10-15 minutes.

In a mixing bowl mix the dry ingredients: All Purpose Flour, Bread Flour, Baking Powder and Salt. Take about 3/4 of the dry mix out of mixing bowl and set it aside. You should have about a quarter of the mix now left in the mixing bowl.

In the mixing bowl where there is only a quarter of the dry mix add the yeast water, olive oil, balsamic and red wine vinegar. Whisk this together very well for about 20 seconds. Immediately dump the rest of the flour mix into the bowl. I like to use a wooden spoon to mix the rest together.

Knead the dough for a good 10-15 minutes. If you have a machine that can knead dough then use that if not look up how to hand knead pizza dough online. You may have to sprinkle a little extra Bread Flour from time to time if it gets too sticky while kneading.

Once kneading is finished form the dough into a ball then grease your hands with about a half tablespoon of olive oil and coat the dough ball. Next place the ball of dough into a large bowl and cover with cheese cloth or plastic wrap.

Let the dough rise for about an hour in the kitchen then punch it down and knead it again for 10-15 mins and recoat with olive oil.

Place the dough in the fridge. In about 45 minutes the dough is ready to be formed to make the pizza.

Directions for sauce:

This recipe makes enough sauce for about 2 Pizzas.

Take the roma tomato and put it into a food processor or blender and make it into a sauce like consistency. Add the tomato you just blended and rest of sauce ingredients into a small cooking pot on the stove. Put on low heat and leave the lid on until it simmers then take off the lid to let some of the water evaporate. Cook on low heat for at least an hour or more (depending on desired consistency). When it’s time to put the sauce on the dough I recommend starting with 3/4 of a cup of sauce I definitely would not use any more more than a cup of sauce.

Directions for cooking:

Preheat oven to 425 make sure you have a center oven rack placed already.

Grease a 16” flat pizza pan lightly with olive oil.

Use about a handful of bread flour and coat the counter or wherever you are going to form the dough.

If you don’t know how to work dough by hand I suggest looking it up online. This dough is amazing to work with and rolling pins are for the birds.

Once you got dough made into pizza crust place on pizza pan. If you stretched too much of the dough and too much over hang then just hold pan about 6 inches in air and drop flat on counter. It will shrink a little that way.

Sauce the crust evenly and do not put too much sauce on there as it won’t cook as well. Start with 3/4 cup of sauce and spread evenly. If that looks too light add a tad more.

Use about 2/3 of the cheese and evenly coat the crust. Add toppings and add rest of cheese on top (this will help hold toppings together).

Cooking time varies as not all ovens are the same. It usually takes about 18 minutes on center rack then move the pizza to bottom rack for 3-4 mins to make the bottom lightly golden.

When done let it rest for at least 8 minutes before cutting and serving.

Enjoy!

____________________________

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Anonymous 05/02/18 (Wed) 16:42:19 No.13876

Notes for this recipe:

Sauce will be sweet and similar to Larosas if you know what I mean. If that’s not your thing then use your own sauce recipe or a store bought jar of pizza sauce.

I used to use San Marzano Tomatoes for sauce instead of tomato paste but around here it costs about $4 for a 28 ounce can.

By using a Roma tomato with tomato paste the cost to sauce each pie is a lot less. I know if you read the recipe you would probably have cringed when seeing the half teaspoon of ketchup lol but when it’s all put together the little bit of ketchup adds a hint that somewhat mimics the sweetness of San Marzanos in the mix of it all. The tomato also helps give texture to sauce, without it the sauce will be watery.

Some pizza shops use wine in their dough recipes for added flavor. I figured by using a little balsamic and red wine vinegar you can pass on that flavor with a lot less. It worked out very well doing so. When you first make the dough it’s important not to wait too long after whisking the balsamic and red wine vinegar before dumping rest of flour into it because you don’t want the ph change to kill the yeast.

I’ve worked at a few different pizza shops when I was a lot younger and have made a lot of pizzas. If you’re familiar with ‘slapping out dough’ or whatever they call it when they stretch it out on table you will be very impressed with the dough consistency of this recipe. It is exactly the same as the pros when it comes to workability.

I haven’t tried this recipe on a pizza screen or aluminum pan which would likely lessen cooking times so adjust accordingly. The pan I used was thin, not perforated and made of steel with a non stick coating.

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Anonymous 05/02/18 (Wed) 18:09:35 No.13877

To make dough very similar to papa johns dough do tweak my recipe with the following:

Use bread flour for both portions instead of bread and all purpose mix.

Add 1/2 teaspoon of yeast.

Use 3 tablespoons of balsamic vinegar but omit the red wine vinegar.

Cheers!

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Anonymous 05/02/18 (Wed) 22:03:44 No.13878

This is a lot better sauce recipe:

Alternative pizza sauce recipe

A 28 ounce can of San Marzano tomatoes

1 tablespoon of finely minced carrot

3 cloves of garlic minced

1 teaspoon sweet basil

1/2 teaspoon of oregano

2 tablespoons of grated Parmesan

1 teaspoon dried onion

1/2 teaspoon honey

1/2 teaspoon thyme

1/4 teaspoon parsley

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

1/2 teaspoon brown sugar

Optional:

4 oz tomato paste (Half can)

Use the water that’s in the San Marzano can or substitute what you don’t use with water.

You have to blend the tomatoes into a sauce then pour into a sauce pan and simmer for at least an hour or so.

Makes enough sauce for 3 pizzas.

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Anonymous 05/03/18 (Thu) 16:19:02 No.13890

>>13876

Thanks for the warning, I don't like ketchup-sauce but otherwise this looks pretty good.

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Anonymous 05/05/18 (Sat) 12:31:56 No.13915

File: 60185761173f624⋯.jpg (50.94 KB,938x477,938:477,601.jpg)

>>13875

>Best Pizza

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Anonymous 05/05/18 (Sat) 12:44:43 No.13916

>>13875

>all the ingredients in the sauce other than vinegar that ketchup has and some

>still needing to add ketchup

just put a dash of balsamic in and it'll be a hell of a lot better

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Anonymous 05/05/18 (Sat) 16:04:21 No.13924

>>13916

You’re probably right, I did the ketchup thing once and I was happy with it and a lot of people do add vinegar to their sauce.

I used to add a tablespoon of hot sauce to the sauce which has a lot of vinegar in it and it gave the sauce a little tang and was good that way too.

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Anonymous 05/05/18 (Sat) 16:11:28 No.13925

Whenever I tweaked my pizza recipe to match certain things I like about other pizza restaurants I stopped and thought about how the person came up with their recipe.

You have to remember that when folks go into the food business they look for ways of saving money. So for instance instead of using a quarter cup of wine per pizza I’m sure someone thought ‘hey let’s try red wine vinegar’ or balsamic vinegar.

To get a matching flavor it would only take a tablespoon instead of a quarter cup etc.

So there’s a few different things I looked at and tried to think like I was in their shoes and how would they save money on certain ingredients.

But anyways I apologize for posting this recipe here I thought this board was something else lol I should lurk moar :P

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