Tag: Pizza

Pepperoni Pan Pizza

Pepperoni Pan Pizza

The recipe you choose for making dough is the key to a successfully baked pan pizza (or any pizza for that matter). With the recipe below, the finished pizza is airy, has the right amount of chewiness and great flavor. All without the greasiness you often experience with a pan pizza.

from America’s Test Kitchen, Episode: Pizza Party

Makes two 9-inch pizzas serving 4 to 6

1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package  instant yeast
1/2 teaspoon table salt
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce (see related recipe, “Basic Pizza Sauce”)
3 cups shredded part-skim mozzarella cheese

Step-by-step instructions:

Read more

Basic Pizza Sauce

Basic Pizza Sauce

I recommend this recipe for it’s simplicity and great taste.

from America’s Test Kitchen, Episode: Pizza Party

This recipe makes enough for four pan pizzas, so you will need only half when making Pepperoni Pan Pizza (see related recipe). Freeze the remaining sauce for future pizza making.

Makes 2 2/3 cups

1 tablespoon olive oil
2 cloves garlic , minced
1 can (28 ounces) crushed tomatoes

Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.

Homemade Frying-pan Pizza

If you’ve ever made pizza at home, you may have found that, for some reason, something is lacking. For the longest time I did as well. About a year ago, I came across Craig Priebe’s site on How to Grill Pizza. Talk about a pizza revelation. Craig shares his techniques and recipes for creating an awesome grilled pizzed from scratch. I’ve been using his homemade dough and tomato basil pizza sauce recipes for months now. With Craig’s recipes, a pizza stone and my old gas grill, I’ve been putting together some pretty tasty pizzas. It only takes a bit of effort and you will be amazed at how good this stuff tastes. Plus it’s fresh and homemade. How can you beat that?

Last week I picked up a copy of Mother Earth News (it’s a magazine about sustainable, self-reliant living). In the Country Lore section of the October/November 2008 issue, an article on Crusty Frying-pan Pizza caught my eye. In the article they describe how to make a homemade pizza using a cast-iron pan in the oven.

Well, I have a cast-iron Lodge frying pan. Why not see if the results I get from the frying pan match what I was getting from the grill? I figured I would continue to use Craig Priebe’s dough and sauce recipes instead of the pizza dough recipe in the magazine. I’m hooked on the whole wheat flour/corn meal dough, so why change?

Here’s what I ended up making last night:

[singlepic id=44 w=450 h=370 float=]

Looks good, huh? The pictures below show how I put it all together:

[nggallery id=2]