Lifestyle – Pizza Recipes
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Pizza Recipes on Lifestyle
Pizza Dough
Ingredients
• 2-2 1/3 cups all-purpose flour OR bread flour* divided (250-295g)
• 1 packet instant yeast (2 1/4 teaspoon)
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional
• 2 Tablespoons olive oil + additional
• 3/4 cup warm water**
Instructions
1. Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
2. Add olive oil and warm water and use a wooden spoon to stir well very well.
3. Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
6. Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
8. Use either your hands or a rolling pin to work the dough into 12″ circle.
9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
12. Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Notes
*I’ve found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.
**Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn’t too hot or it will kill your yeast!
Napoletana Pizza Dough Recipe
Peter’s recipe says the olive (or vegetable oil) is optional. I use it every time – always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.
INGREDIENTS
• 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
• 1 3/4 (.44 ounce) teaspoons salt
• 1 teaspoon (.11 ounce) instant yeast
• 1/4 cup (2 ounces) olive oil (optional)
• 1 3/4 cups (14 ounces) water, ice cold (40°F)
• Semolina flour OR cornmeal for dusting
INSTRUCTIONS
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Pizza SAUCE
INGREDIENTS 2 tablespoons olive oil 1 tablespoon butter ⁄ cup onion, chopped ⁄ cup celery, chopped 1 garlic clove, minced 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 tablespoons grated parmesan cheese teaspoon dried basil 1 2/3 1 teaspoon dried basil 1 teaspoon dried oregano ⁄ teaspoon salt ⁄ teaspoon sugar ⁄ teaspoon black pepper 1 small bay leaf 1 teaspoon fennel seed
In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients and bring to slow simmer. Simmer for 30-60 minutes (or not at all depending on your taste and time frame). Remove the bay leaf and spread the sauce on your prepared pizza dough.
Spanakopita Pizza
Ingredients
1 package frozen phyllo dough
1/2 Cup olive oil, for brushing
1 BAG fresh spinach or 1 10 ounce box of frozen spinach
feta cheese, crumbled
2-3 tablespoons fresh dill, chopped
8-10 oz. low-moisture mozzarella cheese, grated
1/4 large red onion, sliced
1 roasted red pepper, diced (I used one from a jar)
1/2 Teaspoon crushed red pepper (optional)
Salt and pepper
Directions 1) Preheat oven to F. Blanch fresh spinach in salted water until it’s wilted or thaw frozen spinach in microwave. Either way, be sure to press out liquid with paper towels. You don’t want a lot of liquid in the spinach. 2) Roughly chop the spinach and add it to the feta and dill. 3) Line a baking sheet with parchment paper. Layer pieces of phyllo dough on top of each other, brushing each piece with olive oil. Use about 8 pieces of phyllo dough. 4) Take a few single sheets of phyllo dough and brush them with oil. Roll them up and place them around the edge of the baking dish to mimic a pizza crust. 5) Brush the top of the dough with olive oil and poke a few holes in the surface so steam can escape. 6) Crumble the feta-spinach mixture in the bottom of the baking sheet. Spread it evenly. 7) Next add mozzarella cheese and finally sprinkle on onions and roasted red peppers. Season with red pepper flakes and salt and pepper 9) Before you cook the pizza, cut it into pieces. It will be way to flaky to cut after cooking. 10) Bake the spanakopizza for 30 minutes at 400 degrees or until the crust is lightly browned and the cheese melted.
Chicago Deep Dish Pizza
Ingredients
• 2 cups unbleached all-purpose flour
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon salt
• 1 1/2 teaspoons instant yeast
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• 1/2 cup warm water (110-115 degrees F)
• 8 oz fresh mozzarella, sliced
• 1/2 cup pizza sauce
• 1/2 onion, diced
• 1 green pepper, diced
• Optional: 1 chilli thinly sliced
• 20 polony slices
• OR
• 1/2 pound cooked mince
• OR
• omit meat
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup shredded mozzarella
• First start by making the crust: In a large bowl of an electric mixer, mix flour, cornmeal, salt, yeast, olive oil, melted butter and water together with a wooden spoon. Once dough begins to form, place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
• Next place dough in a medium bowl lightly oiled with olive oil. Cover with plastic wrap and a towel and let rise for 1 hour or until dough has doubled.
• After dough has doubled, preheat oven to 425 degrees F. Generously oil a 9-inch cake pan, 9-inch springform pan or a 9-inch skillet. Make sure you coat the sides of the pan with oil too to ensure that dough doesn’t stick.
• Stretch out dough with your hands to form a large circle, place in pan and stretch dough up the sides a bit. Cover with plastic wrap and let rise again for 15 minutes.
• After dough has rested, stretch the dough again and push it up the sides of the pan to form your crust. Bake for 10 minutes until it turns barely golden brown on the crust.
• Allow crust to cool a bit before placing toppings and sauce on top.
• Cover the bottom of the crust with sliced mozzarella. Next add the onions, green peppers,chilli and meat (if using). Spread pizza sauce over the top of veggies and meat. TRUST ME, you will not need more than 1/2 cup of pizza sauce, other wise the sauce will get watery once baked and you’ll have a soggy mess.
• Sprinkle parmesan cheese and shredded mozzarella over the top. Bake pizza for 20-25 minutes or until sauce is bubbly and crust is a nice golden brown. Serves 4-6 depending on how hungry you are.
Skillet Pizza
Ingredients
1 pound pizza dough
1/4 cup olive oil
1/2 cup pizza sauce
1/2 cup polony
4 ounces fresh mozzarella pearls
1/4 cup torn fresh basil
1. Place a 12-inch cast-iron skillet in the oven and preheat to the highest setting
2. Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Add meat and cheese. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
3. Transfer to a cutting board, top with torn basil, cut into slices and serve.
Artichoke Wholewheat Pizza
t Spinach and artichoke flatbread recipe
Ingredients:
t Serves 4-6
t Crust
• 3/4 cup lukewarm water
t
• 1 teaspoon active dry yeast
t
• 3/4 cup (4 ounces) whole wheat flour
t
• 1 cup (5 ounces) unbleached all-purpose flour
t
• 1/2 teaspoon Kosher salt
t Topping
• 1 (14 ounce) jar of artichoke, drained and rinsed
t
• 2 tablespoons butter
t
• 2 tablespoons olive oil, divided for use
t
• 1 cup leeks
t
• 1 pound spinach, stemmed and roughly chopped
t
• 1/2 cup feta cheese
Directions:
tPreparation:
t Place ceramic stone on the bottom third oven rack. Heat oven to 500 degrees F.
t To make crust:
1. Preparation: Place ceramic stone on lower middle rack. Heat oven to 500 degrees F.
t
2. Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup. In a second bowl, combine and mix both flours until well blended. Add combined flour and salt to yeast mixture and mix until dough just comes together and looks shaggy. Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 3 minutes or until it is smooth and elastic. The dough should be moist and slightly tacky. (If it’s too sticky, add in more flour 1 tablespoon at a time until smooth).
t
3. Place dough into a bowl and cover with a kitchen towel. Move bowl to a warm spot to rise. In the meantime prepare topping.
To make topping:
t Place butter and 1 tablespoon of olive oil in a 10-inch skillet over medium high heat. Once butter has melted add in leeks, stir and cook until translucent, about 3 minutes. Add in artichoke and cook and stir until well combined with the leeks, about 2-3 minutes. Add in spinach and stir until wilted, about 1 minute.
t
t Assembly:
1. Remove dough from bowl and divide it in half. Refrigerate one half for another time or double the topping to make a second flatbread.
t
2. Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment. Stretch out dough by hand as much as possible, then lightly brush with olive oil and cover with another piece of parchment. Use a rolling pin and work from the middle of the dough outward to flatten dough to 1/4 inch thickness. Peel off top parchment paper.
t
3. Layer crust with topping and slide flatbread with the parchment on the bottom onto to the heated ceramic stone. Cook for 3 minutes and remove parchment. Once removed, continue to cook flatbread for another 3-5 minutes or until edges start to turn golden. Serve immediately.
Note: If you do not have a ceramic stone, use a baking sheet.
Naan Pizza
Ingredients
• 4 naan bread pieces
• 1/2 cup pizza sauce
• 1 cup mozzarella cheese, shredded/sliced
• 2 Tbsp fresh basil, chopped
Instructions
1. Preheat oven to 425F.
2. Spread pizza sauce evenly over naan bread. Then sprinkle shredded mozzarella cheese – you can also add parmesan cheese if you have on hand.
3. Bake on the oven rack for 8 minutes – the crust and cheese should be golden brown.
4. Slice and serve with fresh basil, parmesan cheese, and any other additional toppings.
Notes
Tips
• Making naan pizza more crispy: a step occasionally I do to make my naan pizza more crunchy and less doughy is pre-bake the naan bread. Bake the naan for 3-4 minutes in the oven, carefully remove — add sauce, cheese, extra toppings, and bake for 3-4 more minutes or until cheese has melted. This will give your pizza more texture and a less doughy taste!
• Extra seasonings: I love using tons fresh basil over my pizza. You can also add fresh/dried thyme, oregano, and red pepper flakes for a tiny bit of heat.
• Make this recipe healthier by using whole wheat naan bread.
Chicken Tikka Pizza
INGREDIENTS
Ingredients:
• 10 oz skinless and boneless chicken breast, cut into 1/2-inch cubes
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 jalapeno, deseeded
• Salt to taste
• 1 12-inches store-bought pizza crust or three (3) 7-inches mini pizza crusts
• Olive oil for brushing
• 1/4 onion, thinly sliced
• 1 cup mozzarella cheese
• Handful of coriander leaves/cilantro, chopped, save some for garnish
Marinade:
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground garam masala
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 2 tablespoons plain yogurt
• 1 pinch cinnamon
Tomato Sauce:
• 4 oz tomato sauce
• 2 tablespoons plain yogurt
• 2 tablespoons heavy cream
Spice Mix:
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garam masala
DIRECTIONS
1. 1
In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.
2. 2
Line a layer of aluminum foil in a baking pan for grilling. Spread the marinated chicken in a single layer on the pan, discard the remaining marinade. Grill the chicken at 450F for 6-7 minutes, turning at half time.
3. 3
While the chicken is cooking, prepare the Tomato Sauce and Spice Mix in separate bowls. Remove the chicken from the pan when it is done and discard the juice.
4. 4
Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeno until aromatic. Pour in the Spice Mix and sauté until fragrant, about 1-2 minutes on medium heat. Remove the jalapeno and discard.
5. 5
Add in the Tomato Sauce and stir well to mix. Sprinkle salt to taste and continue to simmer until the sauce thickens, another 2 minutes. Turn off the heat and add the chicken meat into the sauce and mix well.
6. 6
Pre-heat the oven to 450F. Place the pizza crust on a pizza pan and brush lightly with olive oil. Spread the sauce/gravy on the pizza crust. Sprinkle 1/2 cup of cheese. Arrange the chicken on the pizza. Top it with the sliced onions, chopped cilantro and the remaining cheese.
7. 7
Reduce the temperature to 425F. Bake the pizza for 8-10 minutes. Remove the pizza from the pan when is done and garnish the remaining chopped cilantro.
RECIPE NOTES
1. Bake according to the instructions on your pizza crust. Depending on the type of crusts you buy, the time and temperature may be slightly different. 2. If you prefer, you can stir fry the chicken instead of grilling it.
Dessert Pizza
Ingredients
375 g
(13oz) strong white flour
7 g
fast-action dried yeast
1 tsp.
caster sugar
2 tbsp.
extra virgin olive oil
4 x 52 g pack of Rolo’s
FOR THE TOPPING
6 tbsp.
Nutella
50 g
(2oz) mini marshmallows
6 tbsp.
raspberry coulis
1 tsp.
chopped toasted hazelnuts
Directions
1. In a large bowl, mix flour, yeast, sugar and 1tsp salt. Add oil and 200ml (7fl oz) lukewarm water, and mix. Tip on to a floured surface; knead for 5min. Cover with upturned bowl and leave to rise for 30min.
2. Preheat oven to 240°C (220°C fan) mark 9. Line two large baking sheets with baking parchment. Divide dough in half. Roll each half out on a floured surface to a 30.5cm (12in) circle. Put on lined sheets.
3. On each pizza base, arrange an evenly spaced circle of Rolos 2cm (¾in) in from the edge (they won’t be touching). Fold dough over the chocolate and press well to seal. Dot half the Nutella over each base inside each border, top with marshmallows and cook for 12-14min, until crisp and oozy. Allow to cool slightly before drizzling with coulis and sprinkling with hazelnuts.
🍕 pizza 🍕
4 cups flour
2 tsp instant yeast
1 tsp baking powder
3 tbls olive oil
1/2 tsp salt
Mix all ingredients.add in
warm water to make a dough.knead well and allow to rise until doubled.roll out ,brush with olive oil and bake in a hot oven for just a few seconds. Allow to cool.add on your toppings and bake again until cheese melts.
Gluten Free Pizza
ngredients
• 1 cup warm water, about 110F
• 1 tablespoon sugar or honey
• 1 1/2 teaspoons instant yeast
• 1 1/4 cups Gluten-Free 1:1 Baking Flour + 1/4 cup almond flour, (210 grams )
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 tablespoon psyllium husk powder
• 2 tablespoons olive oil
Instructions
1. Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.
2. While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
3. With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
4. Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
5. Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
6. Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!
Recipe Notes
MAKE IT NUT-FREE: Substitute 1/4 cup of gluten-free all-purpose flour for the almond flour.
MAKE IT VEGAN: Use sugar in place of the honey.
I have also like this crust made with 1 3/4 my grain-free flour blend. It will bake up with a darker color, but has a delicious flavor and texture. (Note: My blend already contains almond flour so you don’t need to add any.)
