Every. Single. Friday. We have family pizza night. I truly look forward to it every week, and it never gets old. Every Friday afternoon, my heart leaps because instinctively, my body knows that once I get the boys home from school, the comfies are going on, we shall feast on cheesy, delicious pizza pie, and then all five of us will pile onto our king-size bed and fall asleep watching a movie (Ok, that part is most often just me, but I have no shame. Sleep rocks.) Typically we order from a local pizza joint with really good New York style crust, but John is always requesting a DIY pizza night, so for his birthday last week, I figured I’d indulge him.
I’ve been on the hunt for the perfect Italian/New York style pizza dough recipe for years. I’ve tried many different ones and found myself too disappointed to share any of them. Not that they were bad, but they just weren’t scratching that itch for me. I like a relatively thin bottom crust, with a pillowy soft, medium-girth outer crust with a flavor so simple, yet so phenomenal that you don’t even have to dip it in ranch to enjoy it. Am I reaching for the stars here??
Turns out, it’s not just the actual dough recipe that makes a big difference, but also what you DO with it once you’ve stretched it and topped it that really takes it to the next level. Since it was John’s birthday, I had to make sure I was at the top of my game, so I put in a call to my old friend Marvin, a brilliant landscape architect turned pizza proprietor + founder of Federalist Public House in Sacramento. I drool over their pizzas on Instagram daily, so I figured there was no better place to go for pizza guidance.
Family Pizza Night: The Competition
The recipe he recommended was so simple and easy – not to mention delicious – just how I wanted it, because, you know, that’s how the Italians do. They don’t fuss around with ten million crazy, hard to find ingredients. They stick with just a few, simple, quality components. And make magic from it.
Then Marvin showed me exactly how to form each dough ball, or stretch it if I so desired. In my case, our pizza night was to be a competition comprised of five personal-sized pizzas, so I didn’t really need to stretch my balls. Insert ball jokes here. I made my dough balls the day before and let them rest, covered, on a big, oiled sheet pan in the fridge overnight so that at go-time, all I had to worry about was gathering my ingredients.
Y’all, I’m not messin’ around when I say that, combined with the tips + tricks Marvin gave me, this pizza was every bit as good as any pizza I’ve ever had in New York, which is saying a lot. This will definitely be THE dough recipe I use henceforth, and thus, there will be many more DIY pizza nights in our future. Fun was had by all.
Margherita Pizza Recipe
Plus, since Luke ultimately won this round with this bad boy, I’ve gotta have a do-over so I can claim that title.Just five years ago, the U.S. Pizza Team (USPT) fielded a powerhouse lineup of pizzaioli for the 2017 World Pizza Championship (WPC) in Parma, Italy. Although the major trophies went, as usual, to Italian pizza makers, USPT competitors acquitted themselves nicely, as Dan Uccello of Flo’s Pizzeria in Grand Rapids, Michigan, won the award for the Highest Ranked American in all categories and Ali Haider of 786˚; in Sun Valley, California, earned the Highest Ranked Indian award. As we gear up for the 2022 World Pizza Championship, now is a good time to look back at USPT members’ excellent recipes for some of their best WPC competition pizzas with our readers. Buon appetito!
For the Cilantro Pesto Chutney base, combine all ingredients together in a blender until smooth. Spread the chutney over the crust, then build the pizza by adding all three types of mushrooms, Fontina cheese, fresh mozzarella, thyme, truffle oil, Parmesan and salt. Bake the pizza in a wood-fired oven at 750°F for 3-4 minutes. While the pizza is baking, grill shrimp in a skillet with olive oil and chopped garlic until pink. Remove the baked pizza from the oven, top with grilled shrimp and garnish with arugula.
Pour all ingredients into a saucepan and whisk together. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the mixture is reduced by half. Let cool a bit, then put the mixture into a squeeze bottle.
Homemade Pizza Recipe
Add Fontina cheese, caramelized pear and Gorgonzola cheese on the dough and fully bake the pizza. Top it off with the prosciutto, baby arugula, Parmigiano-Reggiano and Guinness Stout Glaze.
Quick-fry the mushrooms in olive oil, then pat dry. Drizzle a light layer of olive oil on the dough and spread evenly. Cover with a mixture of the two cheeses. Top with one asparagus for each slice. Bake the pizza at 480°F until 65% to 70% done. Remove from the oven. Top with one mushroom per slice and finish baking the pizza.
Stretch out the dough ball on a 12” pizza screen. Spread the fig preserves on the dough, leaving a 1”-wide crust. Evenly sprinkle on the Asiago and Gorgonzola cheeses and add fresh mozzarella slices, placed with about 1” of space in between. Bake at 550° to 600°F in a deck oven for 7-10 minutes until the dough turns golden brown. Place the arugula on top, then add prosciutto and black and white balsamic pearls.
Soppressata Pizza With Calabrian Chiles And Hot Honey Recipe
Stuff peppadews with ricotta. Sauce the pizza and add fresh mozzarella. Fill in the gaps with the stuffed peppadews and fennel sausage. Bake the pizza in a wood-fired oven at 730°F for 2 minutes. Garnish with chopped parsley.
Combine the pistachio nuts with oil, Parmigiano-Reggiano and basil, and puree in a blender. Sauté the Italian sausage in Chianti wine and drain the excess. Stretch out the dough. Spread the pistachio basil puree over the crust. Add sausage and more fresh basil, then top with fresh mozzarella. Bake the pizza in a wood-fired oven for 90 seconds at 800° to 900°F until golden brown. After baking, add more fresh mozzarella and sprinkle with lemon zest.
Spread the hummus on the crust. Top with spinach, artichoke hearts, cherry tomatoes, jalapeño slices, peppers and the cheese blend. Bake at 350°F in a wood-fired oven. Sprinkle oregano and pepper on the pizza and finish with a drizzle of olive oil.What toppings are on your favorite pizza? Did you know that sausage is the #1 pizza topper? We want to see your homemade pizza creations! Send us a picture of your pizza with a short description of your pizza’s toppings for a chance to win an epitourean.com culinary trip for 2 brought to you by Johnsonville Italian Sausage! Email your photos to [email protected] by October 19th for your chance to win, one second prize winner will receive a Big Green Egg Grill Package.
How To Make Homemade Pizza With Trader Joe's Pizza Dough
Check out epitourean.com for a list of domestic culinary getaways that the grand prize winner will be able to choose from! Airfare will also be included to the culinary getaway of the winner’s choice. Read official contest rules here . Check out the blog below brought to you by Johnsonville Italian Sausage on how to turn pizza making with your kids into a learning experience for all ages!
Everyone knows that kids love pizza. And what’s not to love? In addition to the gooey, melty cheese kids can’t resist, pizza provides them the ability to personalize their pie with all sorts of toppings – just the way they like it. Now Johnsonville® and Price Chopper want you to make your kids’ night by making pizza with them at home. Not only will the finished product satisfy their little stomachs (and yours too), the time spent preparing your masterpiece will double as an educational opportunity. The kitchen is a unique setting to teach kids all sorts of things including counting, fractions, measurements, reading, following directions, etc. Depending on the age(s) of your kiddo(s), you’ll have to tailor your lesson accordingly, but here are some ideas about how to use this time to your advantage: 1. Counting and Numbers Help your Pre-K- and Kindergarten-aged kids with counting by asking them to get out the number of plates, napkins and utensils for the number of people in your family. Have them help you add the toppings to your pie and to count how many pieces of sausage and other toppings there are. When the buzzer dings and it’s time to eat, find out how many slices there are to share. For older kids, ask about what fraction of the pizza remains after 2, 4 and 6 pieces have been eaten or how many pieces each person will get and what will be left over. Fractions are much easier to “swallow” when they taste good. 🙂 2. Measurements, Multiplication and Shapes Challenge older kids by asking how much certain measurements would be if you doubled
Add Fontina cheese, caramelized pear and Gorgonzola cheese on the dough and fully bake the pizza. Top it off with the prosciutto, baby arugula, Parmigiano-Reggiano and Guinness Stout Glaze.
Quick-fry the mushrooms in olive oil, then pat dry. Drizzle a light layer of olive oil on the dough and spread evenly. Cover with a mixture of the two cheeses. Top with one asparagus for each slice. Bake the pizza at 480°F until 65% to 70% done. Remove from the oven. Top with one mushroom per slice and finish baking the pizza.
Stretch out the dough ball on a 12” pizza screen. Spread the fig preserves on the dough, leaving a 1”-wide crust. Evenly sprinkle on the Asiago and Gorgonzola cheeses and add fresh mozzarella slices, placed with about 1” of space in between. Bake at 550° to 600°F in a deck oven for 7-10 minutes until the dough turns golden brown. Place the arugula on top, then add prosciutto and black and white balsamic pearls.
Soppressata Pizza With Calabrian Chiles And Hot Honey Recipe
Stuff peppadews with ricotta. Sauce the pizza and add fresh mozzarella. Fill in the gaps with the stuffed peppadews and fennel sausage. Bake the pizza in a wood-fired oven at 730°F for 2 minutes. Garnish with chopped parsley.
Combine the pistachio nuts with oil, Parmigiano-Reggiano and basil, and puree in a blender. Sauté the Italian sausage in Chianti wine and drain the excess. Stretch out the dough. Spread the pistachio basil puree over the crust. Add sausage and more fresh basil, then top with fresh mozzarella. Bake the pizza in a wood-fired oven for 90 seconds at 800° to 900°F until golden brown. After baking, add more fresh mozzarella and sprinkle with lemon zest.
Spread the hummus on the crust. Top with spinach, artichoke hearts, cherry tomatoes, jalapeño slices, peppers and the cheese blend. Bake at 350°F in a wood-fired oven. Sprinkle oregano and pepper on the pizza and finish with a drizzle of olive oil.What toppings are on your favorite pizza? Did you know that sausage is the #1 pizza topper? We want to see your homemade pizza creations! Send us a picture of your pizza with a short description of your pizza’s toppings for a chance to win an epitourean.com culinary trip for 2 brought to you by Johnsonville Italian Sausage! Email your photos to [email protected] by October 19th for your chance to win, one second prize winner will receive a Big Green Egg Grill Package.
How To Make Homemade Pizza With Trader Joe's Pizza Dough
Check out epitourean.com for a list of domestic culinary getaways that the grand prize winner will be able to choose from! Airfare will also be included to the culinary getaway of the winner’s choice. Read official contest rules here . Check out the blog below brought to you by Johnsonville Italian Sausage on how to turn pizza making with your kids into a learning experience for all ages!
Everyone knows that kids love pizza. And what’s not to love? In addition to the gooey, melty cheese kids can’t resist, pizza provides them the ability to personalize their pie with all sorts of toppings – just the way they like it. Now Johnsonville® and Price Chopper want you to make your kids’ night by making pizza with them at home. Not only will the finished product satisfy their little stomachs (and yours too), the time spent preparing your masterpiece will double as an educational opportunity. The kitchen is a unique setting to teach kids all sorts of things including counting, fractions, measurements, reading, following directions, etc. Depending on the age(s) of your kiddo(s), you’ll have to tailor your lesson accordingly, but here are some ideas about how to use this time to your advantage: 1. Counting and Numbers Help your Pre-K- and Kindergarten-aged kids with counting by asking them to get out the number of plates, napkins and utensils for the number of people in your family. Have them help you add the toppings to your pie and to count how many pieces of sausage and other toppings there are. When the buzzer dings and it’s time to eat, find out how many slices there are to share. For older kids, ask about what fraction of the pizza remains after 2, 4 and 6 pieces have been eaten or how many pieces each person will get and what will be left over. Fractions are much easier to “swallow” when they taste good. 🙂 2. Measurements, Multiplication and Shapes Challenge older kids by asking how much certain measurements would be if you doubled
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