Pizza

Dough 3.25 cups all purpose flour 0.5 cup yellow cornmeal 1.5 tsp salt 1 tbsp white plain sugar 2.25 tsp standard yeast 1.25 slightly warm water 0.5 cup (in 2 quarter cup segments) unsalted butter melted to room temperature (not too hot) olive oil for coating dough Sauce 2 tbsp olive oil 1 small onion chopped very small 4 large cloves garlic minced 1 tsp salt 1 tbsp dried oregano 1 tsp crushed red pepper one 28 oz crushed tomatoes can 0.5 tsp granulated sugar Toppings 4 cups (flexible amount needed per taste) shredded mozzarella cheese (whole milk) 0.5 cup grated parmesan optional toppings veggie version (basil leaves, diced red onion, diced bell pepper) optional toppings meat version (pepperonis, ground italian sausage, basil leaves) Instructions Dough Mix all dry ingredients together for the dough well in a large mixing bowl. Add water and butter (only 0.25 cup of it now). They should be warm but not hot (definitely not burning). The yeast is sensitive and if you make it too hot it will die and dough will not rise. Use an electric mixer ideall and mix until dough turns consistency desired. This will be when the mixing no longer returns to the bowl but all the dough stays together and sticks to the mixer (but not the sides of the bowl) Make it into a dough ball apply a light coating of olive oil to the dough ball so it doesn’t stick to the bowl. Cover the bowl in tinfoil tight and place bowl somewhere warm (like a sun room or frankly room temperature works as well) and leave it to rise for 2 hours mininum or the ball has doubled in size. Now flour a counter surface lightly and flatten your dough ball into a large rectangle. Spread the last 0.25 cup of melted butter over the dough. Roll the dough into the butter. Note: roll the butter do not kneed together. Then mash together into a large dough ball. Goal is the butter stays inside and thus this method. Place covered again in mixing bowl in fridge for 1-2 hours until it has risen more and is puffy. Instructions Sauce Heat olive oil in large, deep frying pan. Add onion and garlic and saute until soft or at least mostly there. Add all sauce seasonings and saute another 10 seconds while stirring. Add tomatoes and sugar and mix well. Reduce heat to low, simmer, uncovered, for 25 minutes. Instructions after the above is ready Grease large deep, circular 12 inch pan. Or two 9 inch pans if making two pizzas. Prep a counter surface with flour and use roller to spread out the dough into at least a 16 inch diameter. Put it in the pan, should be a thin layer and completely cover the inside. Note: there will be extra hanging out the top. WAIT until you have it fully built before trimming that off. Add cheese to the pan, it will be less than 4 cups but add enough that there is a solid and thick layer of it. Make a layer or two of toppings, it should be a solid layer whatever you do without holes in it. Can be multipe toppings thick. Add all the sauce (if doing a 12 inch pan). Add thin layer of grated parmesan to top. image: “/images/deeppizza1.jpg” ...

Ingredients 2.25 tsp (1 packet) active dry yeast 1 tbsp white sugar 1 cup warm (not hot) water 2.5 cups general purpose flour 1 tsp salt 1 tbsp olive oil (plus extra for greasing) Instructions Mix sugar, yeast, and warm water in a bowl. Let sit for 5-10 minutes until frothy. Meanwhile combine rest of ingredients in a large bowl and stir well. Combine all together and kneed well until properly mixed. Move bowl of dough ball to a warm area and let sit for at least an hour or until it has doubled in size. Ready to use for pizza! Recomended to kneed and flatten on a floured surface. Add a touch of flour or water to get the right consistency (not too wet, not too dry).

Ingredients 4 roma tomatoes 4-5 cloves garlic sliced 1 tsp dried oregano 4 cups broccoli florets ? red onion diced Olive oil 1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above) 2 cup shredded mozzarella or similar cheese Pizza dough recipe (this takes awhile to rise fair warning, start earlier in day) Instructions In toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes. This will yield them shrinking and becoming good topping size. Roast broccoli, onion and more oil in baking dish for 10 min. You can also pan fry if more convenient. Just get em tender. On your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area. Sprinkle 1/2 cup cheese - > add toppings - > rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.) BAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes.

Ingredients 1 lb pork breakfast sausage 1 tsp black pepper 2 tbsp flour 2.25 cups milk 1 tsp apple cider vinegar 12 oz shredded mozzarella 2 tbsp dried sage Salt to taste 2 pounds pizza dough for one big pizza (see recipe) 1/4 cup sliced onion 4 eggs Any other optional toppings: jalapeno slices, diced bell pepper, etc. You can remove some of the meat and sub with veggies. Instructions Cook the sausage in a skillet until browned and fully cooked on med-high heat. Scoop out half of it for pizza toppings later and leave the remaining half in the pan. Stir in flour and black pepper and cook for 2 minutes stirring. Stir the milk into the pan. This should bubble up and thicken quick, ~2 minutes. Remove from heat once gravy is thickened. Add the vinegar and salt. Preheat oven to 500 F Prep a pizza tray with oil and/or corn starch so pizza doesn’t stick. Spread out dough making a nice pizza and place on tray. Add the gravy to pizza evenly. Layer mozzarella, sausage, sage, onion and rest of optional toppings. Crack eggs and plop them evenly spaced on top of the pizza. Bake in preheated oven for 8-10 minutes until crust is browned and cheese is melted. Eggs may look uncooked by appearance but they will be firm.