Pizza Arizona Recipes

HOMEMADE PIZZA

Steps:

• In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

PIZZA ARIZONA

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Sprinkle cornmeal on baking sheet. Unroll dough onto sheet, forming 10x15-inch rectangle.
• Mix salsa, oil, and chili powder in small bowl. Toss cheese and cilantro in medium bowl. Spoon salsa mixture over dough, leaving 1/2-inch border. Sprinkle with cheese mixture. Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes. Cut into squares and serve.

PINSA ROMANA {ROMAN-STYLE PIZZA}

Steps:

• Place a large skillet pan over medium heat.
• Add olive oil and garlic cloves crushed with a flat knife or minced if you like more pronounced garlic flavor. Saute for a minute or two.
• Add clean sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until there's no more liquid.
• Add dry white wine and simmer for another few minutes. Add chopped parsley, salt and pepper to taste. Set aside.
• Cut provolone cheese in slices.
• In a large bowl mix all purpose flour, rice flour and yeast.
• Continuously whisking slowly add cold water.
• Add extra virgin olive oil and salt. Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
• Mix with a wooden spoon for the third time.
• Now cover again with a plastic wrap or a lid and place the bowl with the dough in the fridge for about 24 hours.
• Past that time turn the bowl upside down and let the dough come out of the bowl.
• Divide the dough in 2 parts. Using your hands form a round bowl out of each piece of the dough.
• Cut 2 rectangular pieces of parchment paper that fit your baking sheet.
• Place each dough ball on a parchment paper and dust with rice flour.
• Cover the dough with a linen towel and let rise for 60 minutes.
• In the meantime prepare the mushroom topping.
• Past that time pour a frizzle of extra virgin olive oil on each piece of the dough and using your fingers press into the dough stretching it from center to sides forming an oval pinsa shape.
• Transfer parchment paper with pinsa on a baking sheet.
• Drizzle with some more extra virgin olive oil.
• Bake in a lower third of a preheated to 450F (230C) oven for about 10 minutes.
• Top with sauteed mushrooms and smoked provolone slices and baking in the middle of the oven until pinsa has browned on the edges and cheese has melted.
• Garnish with chopped parsley, and freshly grind pepper.

CHRIS BIANCO'S PIZZA DOUGH

Steps:

• Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
• Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
• Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
• Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Arrange desired toppings on dough.
• Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).

BEST PIZZA SAUCE RECIPE (NO COOK, AUTHENTIC ITALIAN STYLE)

Steps:

• Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
• Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)