Pizzaria Style Pizza - Chicken Alfredo

Dough

(makes enough for 1- 16” pizza, although I did mine on a smaller pan and it just had a thicker crust.)

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½ cup warm water

½ tsp yeast

1 ¼ tsp sugar

¾ cup cool water

1 ¼ tsp salt

1 ¼ tsp olive oil (or veggie or canola oil)

3-4 cups flour

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Dissolve yeast in ½ cup warm water. Mix in sugar to dissolve. Add ¾ cup cool water. Add about 1 ½ cups flour. Mix in the salt and olive oil. Work in the rest of the flour to make a stiff dough. Knead in by hand the last ½ cup or so of flour. Dough should be very firm, it should relax but not lose shape.

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Oil and cover dough and let it rise until double (2 hours or so).

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I also help it rise more quickly by turning my oven to 150, once it heats up I turn it off, then I put the dough in there to rise. Just make sure the oven is off before you put it in there and also oil it and cover it with plastic wrap so it doesn't get a thin crust on it.
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Sauce
(makes enough to cover 2 pizzas)

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½ cup Parmesan cheese (and extra for sprinkling on top)
½ cup butter
1 cup milk
¼ tsp pepper
1/8 tsp garlic powder
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In a small pan heat milk and butter on low heat. Do not boil. Add spices and cheese. Heat through.

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Toppings
1 boneless skinless chicken breast
about ½ cup grated mozzarella cheese
1/8 cup fresh parsley, chopped (optional)
¼ cup fresh tomatoes, diced (optional)
green onions, chopped (optional)
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Boil chicken. Once it is done shred it into small pieces.

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Assemble
Preheat oven to 450 degrees. Spread dough into circle on lightly oiled cookie sheet. Pour half of the sauce on the dough and spread to about ½ inch from edge (will be thin sauce). Place mozzarella cheese, shredded chicken, tomatoes, onions, and parsley on pizza. Sprinkle with Parmesan cheese.
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Place pizza in oven and bake for 3-4 minutes. If you get air bubbles, prick them with a fork and push toppings back into place. Rotate the pizza and check the bottom for browning. Bake for another 3-4 minutes and check the bottom for browning again. Depending on the thickness the total cooking time should be 7-12 minutes.

Pizzaria Style Pizza (Simplified)

SIMPLIFIED VERSION...VERY GOOD


Dough
½ cup warm water
½ tsp yeast
1 ¼ tsp sugar
¾ cup cool water
1 ¼ tsp salt
1 ¼ tsp olive oil (or veggie or canola oil)
3-4 cups flour

Dissolve yeast in ½ cup warm water. Mix in sugar to dissolve. Add ¾ cup cool water. Add about 1 ½ cups flour. Mix in the salt and olive oil. Work in the rest of the flour to make a stiff dough. Knead in by hand the last ½ cup or so of flour. Dough should be very firm, it should relax but not lose shape.

Oil and cover dough and let it rise until double (2 hours or so).

Sauce (You can also just use a can of Hunts Spaghetti Sauce, or any other pizza sauce.)
1 can crushed tomatoes
1 can tomato paste

Slightly heat sauce as you make it. Add spices in small amounts and taste as you go along.

¼ - ¾ tsp salt
¼ - ½ tsp sugar
¼ - ½ tsp black pepper
1/16 – 1/8 tsp red pepper (cayenne)
1/16 – 1/8 tsp garlic powder
¼ - ½ tsp basil leaves (if using fresh, use 3x the dry amount)
1/8 - ¼ tsp oregano leaves (if using fresh, use 3x the dry amount)
1/16 – 1/8 tsp fennel (optional)

Cheese Blend
Use your favorite cheese(s).

Assemble the Pizza
Preheat oven to 450 degrees.

Shape dough into circle on lightly oiled cookie sheet, or round pizza sheet. Keep the outer edges a little thicker than the inside of the pizza.

Spread the sauce on the dough to about ½ inch from edge. Make sure it isn't too thick in the center.

Put any desired toppings on.

Place pizza in oven and bake for 3-4 minutes. If you get air bubbles, prick them with a fork and push toppings back into place. Rotate the pizza and check the bottom for browning. Bake for another 3-4 minutes and check the bottom for browning again. Depending on the thickness the total cooking time should be 7-12 minutes.

The Most Amazing PIZZA Ever! (Pizzaria Style Pizza)

Dough
½ cup warm water
½ tsp yeast
1 ¼ tsp sugar
¾ cup cool water
1 ¼ tsp salt
1 ¼ tsp olive oil
3-4 cups flour

Dissolve yeast in ½ cup warm water. Mix in sugar to dissolve. Add ¾ cup cool water. Add about 1 ½ cups flour to make thick batter. Mix in the salt and olive oil. Work in the rest of the flour to make a stiff dough. Knead in by hand the last ½ cup or so of flour. Amount of flour will vary depending on humidity, and temperature of dough and type of flour used. The dough should be very firm, but not unyielding like a rock. It should relax but not lose shape.

Oil or spray dough ball and put it in a zip lock bag and refrigerate for 2 or more days, untouched. By doing it ahead and letting it rise low and slow, it develops a little bit different taste in the dough. Or if you don't plan ahead, let it rise until double (2 hours or so).

Sauce (this makes about 4 cups)
1 28 oz can crushed tomatoes
1 6 oz can tomato paste

*(I only had diced tomatoes and tomato sauce, so I tried those instead and it worked fine. The sauce was just a little thinner.)

The spices can be adjusted to your taste. The spice amounts listed are for 1 cup of sauce, so if you want to do the whole batch at once, times the amount by 4, or use less if you don't like your sauce as spicy. (The full amounts of red and black pepper give it quite a kick.)

¼ - ¾ tsp salt
¼ - ½ tsp sugar
¼ - ½ tsp black pepper
1/16 – 1/8 tsp red pepper (cayenne) (don't multiply)
1/16 – 1/8 tsp garlic powder
¼ - ½ tsp basil leaves (if using fresh, use 3x the dry amount)
1/8 - ¼ tsp oregano leaves (if using fresh, use 3x the dry amount)
1/16 – 1/8 tsp fennel (optional)

Mix tomatoes and paste together. Slightly heat the sauce so the spices can blend flavors. Start with a small amount and taste between each spice so you can see if you want to add more. Crush the basil, oregano leaves, and fennel in your hands before adding. You can let the sauce blend for a day while the dough is rising, but you may need to add more seasonings after is has been sitting. Just warm it a little, taste it, and add more spices if needed.

Cheese Blend (I have used straight Mozzarella before and it turned out great)

Equal amounts of mozzarella and monterey jack. Smaller amounts of other cheeses. You can add muenster, parmesan, and romano. Or if you like stronger cheese, use asiago, white chedder, provolone, etc. Either grate all of the cheese or put it in the food processor until crumbled. Mix all cheeses together before placing on pizza.

Assemble the Pizza

Put pizza stone* on the bottom shelf of oven and pre-heat oven and stone to 550 degrees. (If it doesn't go that high, put it as high as it will go.)

**If you do NOT have a pizza stone: Preheat oven to 425 degrees and follow baking times at the bottom of the recipe.

Place dough on counter top. You can use corn meal on the bottom of your pizza if you would like that effect. Place palm centered on the dough and press down firmly. From the outer area of your palm print, start pressing outward with knuckles. Work to about ½ inch from the edge. Don't flatten the edge. Thin out close to the edge by gently stretching around the circumference of the pizza. Pick up the dough and slap it from hand to hand, gently stretching toward your elbow. You should rotate the dough with each slap. (About 5-6 slaps is usually enough.)

If you want to show off and twirl the dough, put the dough over your hands and put your right hand at 10 o'clock and your left hand at 4 o'clock and toss it upward in a clockwise motion. Be careful not to let the dough get too thin in the middle.

Lay the stretched dough on your screen*. Stretch to make fit if necessary. Don't push it into the screen or it will stick in the holes while cooking.

**If you do NOT have a pizza stone: Shape dough into circle on lightly oiled cookie sheet, or round pizza sheet.

Spread the sauce on the dough (1 – 1 ½ cups for a 16” pizza, more or less if you desire.) Spread it out to ½ inch of edge. Make sure it isn't too thick in the center.

Put any desired toppings on.

Place pizza on stone (or place cookie sheet in oven) and bake for 3-4 minutes. If you get air bubbles, prick them with a long handled fork and push toppings back into place. Rotate the pizza and check the bottom for browning. Bake for another 3-4 minutes and check the bottom for browning again. Depending on the thickness the total cooking time should be 7-10 minutes.

Pizza Pasta

1/2 lb - 1 lb Rotini pasta (other pasta will work also)
1-3 cup Spaghetti Sauce (I used Hunts Traditional Spaghetti Sauce)
1 can olives
1/2 can pineapple tidbits
1/2 pkg sliced pepperoni
Colby jack cheese
Parmesan cheese

*You can put any of your favorite pizza toppings in this! (hamburger, sausage, Canadian bacon, peppers, onions, mushrooms, tomato, etc.)

Preheat oven to 350 degrees.

Boil your pasta until tender. Pour in 9x13 casserole dish. Pour spaghetti sauce in. Mix in all of your toppings, except your cheese. Sprinkle desired amount of cheese on top (use any combination of cheese). Heat for 20-30 min until everything is heated through and the cheese is melted on top.

Fruit Pizza

Sugar Cookie Crust: (This will make 2 jelly roll pans full.)
1 cup margarine
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk
5 cups flour
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
-Cream butter, sugar, eggs, and vanilla.
-Add milk.
-Blend in flour, soda, baking powder, and salt.
-Roll out dough on floured counter and move onto cookie sheet.
-Bake at 350 degrees until barely brown on bottom.
-Frost when cool.
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Cream Cheese Frosting: (This will frost 2 jelly roll pans.)
1 (8 oz) package cream cheese
1/2 cup butter
1 lb powdered sugar
1 tsp vanilla
Make sure your cream cheese and butter are room temperature. Mix all ingredients together until smooth. Frost.

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Slice any fruit that you would like and place on top. Keep refrigerated. Enjoy!