Our sincere and heartfelt thanks to an UrbanSurvival reader who finally couldn’t take it any longer…
Apparently not impressed with our “Di Giorno thin crust Suprema” which is then modified with mushrooms, more sauce, more cheese and baked before the very doors of hell.
We appreciate the salvation offered herein:
Guest Recipe #1
I can’t stand it any longer, let’s get you off frozen pizza.
simple scratch pizza
crust (2-14 inch – medium thickness)
3 cups all purpose flour
1.25 cups water
2 teaspoons yeast
1 tablespoon sugar
1/2 teaspoon salt
mix in bowl, cover ball of dough with olive oil (+/- 1 tbl) cover bowl with towel with clearance above dough.
Let rise in a warm area until about double in size (don’t let it go further or it tends to make a tough crust). or throw in the bread machine and add oil at the last minute of mixing.
Divide in 2 and spread into oiled pan then pinch up the edges to hold sauce.
Put pans in warm (not too hot to touch rack) oven until they rise a little.
(1qt or larger sauce pan or frying pan)
1-14oz can tomato sauce
1/2 teaspoon each: oregano, coriander, basil, red pepper flakes, anise seeds optional
1/4 tsp salt & black pepper to taste
1/2 tsp onion flakes or less powder (or fresh minced shallot, green onion etc.)
dash of garlic powder
sauté seasonings in about 1 tbl olive oil until aromatic on medium stove top.
Stir in tomato sauce and after it begins to boil, turn down to simmer and leave until slightly thickened.
Spread on dough and sprinkle with parmesan to thicken. Then add your fave toppings.
Bake at 400f or 350f to 375f for crispier crust. 20-30 minutes until crust edges are brown.
Modifications are limitless, I rarely make the same pizza twice.
For instance: swap 1/3c cornstarch for flour (that is how they make cake flour) gives a spongy texture crust.
1/2c whole wheat flour substituted gives a heartier feel. Herbs can be added to the dough (I like black pepper and basil but rosemary and red pepper flakes goes really good with aged sharp cheddar topping).
Adding another rise and a full rise in the pan makes a breadlike crust.
I never use a recipe for sauce and it varies quite a bit in seasoning and ingredients, I even substitute ancho chili sauce for some of the tomato sometimes.
If you have to use a peel and special pizza oven, get your own recipe, dammit.”
We’ll Try It!
Back when my buddy’s Art and John owned the Pizza Company just south of SeaTac airport in Seattle, John built an AMAZING dough that I have never been able to figure out. Not for a lack of trying.
First: It was thin, but when cooked, it puffed up to a half-inch and sometimes even an inch thick. It was almost like a cracker. BIG crunchy areas – maybe the size of a half-dollar sometimes – and there was always a perfect balance of sauce, cheese and meats. OMG, the meat~
My personal special had ‘shrooms, hamburger, mild sausage, a bit of pepperoni, and a few flecks of bacon – more for the salt, I suppose. They poured beer and the salt ensured I could drive from the airport all the way home without the plumbing blowing up. (This was before MADD and those wild west kinda days seem as long ago as Wyatt Earp in Tombstone (not the video, or pizza).
John (*Stewart, but not related to the TV dude) made this as a sourdough crust and he had a huge commercial mixer that whipped up five gallons of dough every afternoon.
When it was done, it went into the walk-in fridge for overnight. Said that fresh dough didn’t taste worth a damn and maybe that’s where commercial pizza falls short.
The few times I have made scratch dough – and had enough self-control not to immediately roll and cook it – there was definitely a far richer taste after a day or two chilled.
But I’ll be damned if I could ever completely duplicate his recipe. If you have any ideas for a super-rising sourdough that will give a cracker-like rise when baking, please send it along. I’ve got a bunch of super-fast yeast on order. Maybe that will help my bread working, too.
Test Lab Report
We promise to try every recipe submitted and report back.
I know it sounds hard to mess up pizza, but it’s one of those foods that is so hard to understand that we’re never sure if it’s something George did wrong, or, not being of Italian extraction, this is part of the white cultural deficiencies concept being sold by two-bit media, lately.
For now, we haven’t gotten to this one, but the testing labs are ready. And those are where, exactly? One is in the guest bath in the house. That’s a 3 1/2 digit digital scale. The master bath has a finer resolution scale (which never reads the same twice, no matter what!). While the one in the gym/guest room bath is a mechanical type which is easiest to read, doesn’t need batteries, and still works.
The bigger the numbers, the better the rating.
On that, this being Saturday and Peoplenomics in the works, I’m getting hungry so perhaps a round of cottage cheese pancakes today?
Mix up any off-the-shelf pancake mix – toss in two or three tablespoons of cottage cheese. Cook like any other pancake and they will taste almost like a Blintz.
For today’s testing, we’ll be putting a shot of Bailey’s in (and a good grind of nutmeg – very similar to how we do our French toast) and see how that works out.
If you have a favorite “Kitchen Thing” you make, please send it along. Even if we can’t all get together for a 10,000 person sit down breakfast, at least we can still toss around digipe’s (hyphenating digital and recipes?). Drecipes?
Write when you get full of it, (which I am, lol)