My Latest Variation on a Thin Crust Dough Recipe – Bacon Grease Anyone?

Hi Ya’ll,

Just wanted to share with you my latest variation on my dough along with a new little video I shot for you the other day. Things to note in this new variation: Vital Gluten, malted syrup, bacon grease, and a rolling pin! Enjoy.

Recipe

  • 22.5 oz of flour
    • First put in 2oz of vital gluten
    • Then 20.5oz of all purpose flour
  • 1T malted syrup
  • 2tsp salt
  • 1tsp Instarise yeast
  • 2T bacon grease
  • 1.75c + 1T warm water (’bout 100 degrees)

Toss all the ingredients into your stand mixer and mix on slow ’til everything comes together – should be about 2-3 minutes. Once it looks like a chunky, cohesive mass, turn the mixer off and let the dough sit for 10-20 minutes with a nice clean shower cap over the top of the mixer bowl – many people like to put a towel over the top of the bowl, but many other people claim that the towel absorbs the moisture in the air, which isn’t great for the dough, so I like the shower cap. Reusable as well 🙂 Once at least ten minutes is up, start mixing again on slow for 15 minutes. After 15 minutes, turn the mixer off and rest for another 10-20 (remember that shower cap). Finally, pull the dough out and form 4 10oz balls and place into air tight containers (this could be tupperware, plastic bags, etc). Put the containers in the fridge and let them hang out for two to three days. After at least 48 hours, pull the dough out two hours before you plan to bake the pies. One hour before you want to eat, put your stone in the oven, crank it up as hot it will go, and let it pre-heat for the last hour. Lastly, pull your dough out onto a lightly dusted counter, flatten your ball out with your knuckles – try pushing the bubbles that have formed out to the outer rim of the dough. I’ve been playing with a rolling pin recently and liking it a lot, so grab a floured rolling pin and do some rolling out til you get a nice flat disc going. Lastly, pick it up and slap it back and forth to dust off the excess flour, toss it a few times to get that final thin stretch, then plop it on a peel, top it, and slide it in the oven. If your oven gets nice and hot, you won’t need to cook it more than five minutes or so. Enjoy!

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Thai Peanut Pizza from Ryan (W)

My buddy Ryan was over the other night and introduced this awesome Thai Peanut Pizza. Here is his recipe and a few photos from the evening.

Ingredients:

  • mozzarella cheese
  • Goat Cheese
  • Thai Peanut sauce (I use San-J brand, but you can use any you like, or heck even get adventurous and make your own)
  • Spinach or Arugula
  • Carmelized Red Onions with Balsamic Vinegar
  • Peanuts
  • Red Bell Pepper
  • Cilantro

Directions:

  • Carmelize the red onions with olive oil on low heat. Cook for about 15-20 minutes or until translucent. Add about 2-3 tablespoons of balsamic vinegar and let cook into the onions.
  • Roll out pizza dough and spread a thin layer of the peanut sauce.
  • Sprinkle a thin layer of the mozzarella cheese. You will want to be able to see plenty of the sauce through the cheese.
  • Place the spinach or arugula leaves
  • Sprinkle red bell pepper slices
  • Place the carmelized red onions
  • Sprinkle peanuts
  • Place the cilantro
  • Hand pull pieces of the goat cheese and distribute over the top of the pizza.

Wood-Fired Marinara Sauce Recipe

Here is Chef Gerard again, this time to demonstrate a nice wood-fired marinara recipe. Enjoy!

White Alfredo Sauce – Goes Great with Chicken, Broccoli, Garlic and More!

Hi guys,

I thought the sauce selection here looked a bit slim, so I will be adding a few more to balance things out. This is a recipe I found on www.greatpartyrecipes.com and it works great for white pizzas as well as garlic chicken pizzas or even a pie with broccoli on it! When you don’t want to just open a jar, check out this easy and quick Alfredo recipe.

Alfredo Sauce

This creamy white pizza sauce recipe has long been a favorite on pasta, but it’s one of the best things to happen to pizza in a long time.

1/4 cup butter
3 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup heavy cream
Pinch of salt and pepper

Melt butter in a medium saucepan over medium heat. Add garlic and sauté for 2 or 3 minutes. Stir in the cheese, cream, salt and pepper and heat through, stirring constantly. Remove from heat.

Perfect Homemade Pizza (dot com)

I’ve recently had the good fortune to be in touch with Chef Vinny from perfecthomemadepizza.com and I just wanted to pass along his site and contact info for any of you who would like a bit more information on how to perfect that perfect pie you have been working on for so long. Vinny’s site has a few good recipes for dough, sauce, and even covers different cheeses and other ingredients. He even sells an instructional DVD where he shows you step by step how to make the perfect pie. Oh, and he is award winning – had I mentioned that?? He has won awards for best tasting pizza up here in Northern California. Quite the accomplishment! Anwho, click on over to perfecthomemadepizza.com or drop Vinny an email at chefvinny@gmail.com and let me know what you think of his site and DVD.

I, for one, am a fan.

Breakfast Pizza – Why Not?

This was a tasty little idea from Sandra Lee over at the food network. It’s a great solution if you’ve mixed up a bit more dough than your dinner guests could handle – instead of making a bunch of instantly left-over piza, how about saving that last dough ball and making breakfast pizza?? I like it!

Ingredients

  • 4 eggs, lightly beaten
  • 2 tablespoons butter
  • 2 (8-inch) pizza crusts (recommended: Boboli)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups shredded jack cheese blend (recommended: Colby)
  • 4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
  • 1/4 cup shredded Parmesan
  • 1 medium tomato, diced
  • 1 teaspoon Italian seasoning

Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

In a medium pan over medium heat, scramble eggs in butter; set aside.

Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.

Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble.

Serve hot, cut into wedges.

INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.

The original posting of this recipe can be found here.

Yeast-Free Pizza Dough – Pizza for Restricted Diets

I’ve recently found it necessary to explore yeast-free pizza dough and so I’d like to offer this recipe up as a jumping off point for those celiac disease or are taking Isoniazid. I would suggest using double-acting baking powder as all the chemical leavening may just leave this dough is you let it rest for any amount of time. If you use double-acting baking powder, you’ll get an initial boost of CO2 when the powder is first incorporated into the dough, but you’ll also get a second burst of gas when you apply the heat a couple days later.

  • 2 c. bread flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2/3 c. water
  • 1/4 c. vegetable oil

Mix all of the ingredients together in a bowl or your stand mixer. Mix until everything has come together and looks like a rough dough. Then stop, cover the bowl with some plastic, and let sit for 20 minutes. After 20 minutes, start that stand mixer a-mixin again and mix for 5-8 minutes. Then, you guessed it, stop the mixer and re-cover it – let it rest for another 20 minutes. Lastly, place the dough in the fridge and let sit for a day or so – pull it out an hour before baking and let the dough return to room temp. Make a pizza and place it in a 550+ oven for a short amount of time.

The only thing I’m unsure about here is the rest in the fridge. Normally this would give the yeast time to develop flavor and begin to convert the dough into yeast by-product (CO2) but in this case that won’t be happening. My theory is that a day-long rest in the fridge might still be nice for the overall texture of your dough, and if it went into the fridge as a tight, tough ball of dough, the rest should give the gluten network that has formed time to relax and slacken so you can spread/toss your dough more easily. I’ll report on my findings here.

Good luck – and good eats!

-Ryan

I found the proportions for the ingredients listed in this recipe here. Thanks!

Tonight’s Pizza Margherita

The Number One (#1) Secret Ingredient in Pizza Dough – You May Not Like The Answer

For a long time, I was an impatient pizza chef. After all, a recipe that required almost a week to prepare sounded ludicrous! Who could plan their eating habits that far in advance, I wondered? Well my friends, you and I have to become those exact people if we are ever to reach our lofty pizzaiolo goals. Time, after all, is the number one secret ingredient in pizza dough.

There is no one bigger ingredient in a dough recipe that will affect the flavor and depth of your dough. Brand of flour, oil or no, salt or no… all of these options are minuscule compared to the choice you make when you prepare a dough half  an hour before you bake it.

I have found this one rule to be true for almost all home pizza making: If the recipe calls for two hours of rise time in between mixing and baking, place your dough in a covered bowl, place the bowl in the fridge, and leave it there for three to five days. If the recipe calls for twelve hours of rise time, place your dough in a covered bowl, place the bowl in the fridge, and leave it there for three to five days. A long, slow, cold rise time will do wonderful things to your dough. In fact, about a day or so into the rise, pull the dough and and punch it down – then place it back in the fridge of course. This will further develop the flavor and texture (not to mention redistribute the bubbles which have formed in your dough).

So there you have it. I know, it’s kind of a bummer. As you read this article, the spark went off in your head “How about pizza tonight!” But what you need to retrain yourself to think is this, “How about pizza five days from now??”

It’s time to start paying attention to time, the secret ingredient in all pizza dough.

You People Love Your White Pizza – What the Food Network Has to Offer

I’ve noticed a trend over the past few months of writing this blog and it is this: you people LOVE your white pizza! The top ten most searched terms on the blog, as well as search engine hits, all have “white pizza” somewhere in the search string. So what is up? What’s with the white pizza obsession? Are you purists who would rather eat pizza in its original state before tomatoes arrived in Italy? Are you all on some kooky new diet where you can’t eat any fruits or vegetables and instead are only eating carbs and dairy? Or is white pizza America’s hidden secret favorite pizza and I’m only just now arriving at the white pizza party? I’d love to hear what your reasons for loving white pizza are!

Anyhow, I thought since you are SO into white pizza, I’d start creating a few white pizza posts specifically for you. Here are a few of the “celebrity” chefs’ takes on white pizza. Many of these preparations call for “pizza dough” without really giving you any specifics. I’d like to humbly point you to this post which I believe is the best dough recipe I’ve tried so far. Enjoy the recipes, and as always, leave me some comments and let me know what you’d like to see next from In Search of the Perfect Pie.

Picture of Traditional White Pizza Recipe Traditional White Pizza

Picture of Traditional White Pizza Recipe Roasted Garlic White Pizza with Garlic Sauce

Picture of Traditional White Pizza Recipe White Pizzas with Arugula

Picture of Traditional White Pizza Recipe White Pizza with Alfredo Sauce

Picture of Traditional White Pizza Recipe Pizza Bianca