The Pizza Therapy Forum and Pasta Therapy Forum

[Bean]

I joined some time ago and figured I better start posting! We LOVE pizza, in fact so much we are putting an Italian Wood Burning Pizza Oven out back. It's about 80% finished and can't wait to start using it.

I make pizza at least once a week, sometimes twice and had have many recipes. I can't wait to read some more on this board and to get to know you all!

Is there a way to post pics on this site?

Laura (aka Bean)

[Thick Crust]

Hi Bean! Welcome to the community.

You can use a photo host if you want to post pics. try:

http://imageshack.us/

[Bean]

Hi Thick Crust (love your name)! TY for the welcome.

Testing pic - (CPK BLT Pizza)

[Thick Crust]

[Bean]

Hehehe - droolin' on the screen! LOL

Which forum do you post your recipes in?

[Thick Crust]

[Bean]

Sounds good! TY

[Thick Crust]

Welcome! I sent a note to Albert for a new forum. I can't wait to see your recipe!

[Bean]

Here is the recipe for you (hopefully we get a recipe forum).

The pic is right out of the oven before being topped with lettuce/mayo mix.

I make the dough in my bread machine.

CPK BLT Pizza

1 recipe basic pizza dough (below)

2 T. olive oil (I use avocado oil)
2 c. mozzarella cheese, shredded
½ c. cooked crumbled bacon (I use maple bacon)
1 to 2 tomatoes, chopped

3 c. romaine lettuce, chopped
4 T. mayo

I sometimes pre-bake my crusts for a few minutes. Brush oil on top of crust, add ½ of the mozzarella and bacon, then top with other half mozzarella. I add chopped parsley too.

Mix lettuce & mayo together, set aside.

Bake pizza at 500º for 8 to 10 minutes. Slice the pizza and top with the lettuce/mayo mix.


Pizza Dough by California Pizza Kitchen

(recipe can be found in the cookbook titled “The California Pizza Kitchen Cookbook”)
Makes dough for (2) 9-inch pizzas

Basic Pizza Dough

1 teaspoon yeast
½ cup plus 1 tablespoon warm water
(105-110 degrees F)
1 ½ cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 teaspoons extra virgin olive oil



Honey-Wheat Pizza Dough

1 teaspoon yeast
½ cup plus 1 teaspoon warm water
(105-110 degrees F)
1 cup bread flour
½ cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
4 teaspoons extra virgin olive oil

Note:
The mixing and handling of the two types of dough are essentially identical except that the honey-wheat tends to rise more slowly.

To make the dough:

1. Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast and the dough will not rise.

2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except one teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

3. If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour the liquids (reserving a teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

4. Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.

5. Note: The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will become later. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight covered airtight.

6. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).

7. Roll the smaller dough into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

8. Place the newly formed dough balls in a glass casserole dish, spaced far apart for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

To stretch and form the dough for pizza:
1. Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

2. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.

To dress the pizza:
1. Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won’t become soggy or sticky from the sauces and toppings.

2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn’t move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.

3. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don’t attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

[Thick Crust]

Thanks!

I've never had a BLT pizza before but it sounds really good. Add another one to my list...
_________________
Legends of Pizza!

[dfandreatta]

The BLT pizza sounds great. I too will add that to my list! The lettuce/mayo thing is quite ap-peel-ing!
_________________
"Papa Don"
Apollo Beach, Florida

[Thick Crust]

[Bean]

That is awesome! I will be back, have 101 things to do today, but can't wait to share some recipes.

[dfandreatta]

Welcome, Bean, from a fellow Floridian (albeit, an implant, like 75% of Floridians).

Thanks for all the good info!
_________________
"Papa Don"
Apollo Beach, Florida

[Bean]

Thank you Papa Don! This is our 2nd time in Florida, we lived in Satellite Beach for 3 years (over 10 years ago). I couldn't wait to get back! We've been back about 1 1/2 years now.

Looking forward to seeing you and your recipes on the board.