Brent's Food Blog

mmmmm foooood…..

Posts Tagged ‘Pizza

Homemade Sausage and Pepper Pizza

with 4 comments

Pizza pizza!! Having previously experimented with everything from pizza bagels to Red Baron frozen pizzas, we decided it was time to try making our own dough = Perfect excuse for the ESC to play with her standing mixer!

Pizza dough (from Baking Illustrated)
Makes about 3 medium-ish pizzas.

1/2 cup warm water (110 degrees- it’s very important that it’s not too cold or too hot)
1 envelope instant yeast
1 1/4 cups water at room temperature
2 tablespoons extra-virgin olive oil (I substituted an oil infused with herbs and garlic)
4 cups Bread Flour
1 1/2 teaspoons salt
oil or nonstick cooking spray for oiling the bowl
– Measure the warm water into a 2 cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine
– Place flour and salt in the bowl of a standing mixture fitted with a paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic (about 5 minutes) Form the dough into a ball, put in a deep oiled bowl and cover with plastic wrap.
-At this point, we put the dough in the refrigerator overnight and made the pizzas the next day. Otherwise, it says to let the dough rise until double in size, 1.5 to 2 hours. Press the dough to deflate it.
– If you’ve refrigerated the dough, make sure to pull it out an hour or so before you intend to make the pizzas so it can warm up to room temperature.
– Heat the oven to 500 deg F. Divide the dough into three pieces. Form each piece of dough into a smooth, -round ball and cover with a damp cloth. Let the dough relax for 10 minutes (but not longer than 30).
– Working with one piece at a time, shape the dough into a nice circle.

– Spread some cornmeal (or semolina) on a baking sheet (or a pizza peel if you have one) and then carefully lay the dough down
– Cover with a layer of pizza sauce (Brent made a delicious red sauce- I’ll leave it to him to describe)
– Now for the fun part! Toppings! We used shredded mozzarella, sliced garlic chicken sausage from Trader Joe’s (delicious), and slices of green pepper- but you could do anything.
– Bake at 500 F for 12-15 minutes (Depends on toppings and whether you have a pizza stone or not) Pull it out when the crust is golden-brown-ish.
– Cut into slices and enjoy!

Verdict: Deliciousness! Most expensive parts of this were the sausage and the cheese, Brent estimates about the total is something like $6-7. There are many variations we intend on trying in the future: whole wheat crusts, different recipes, endless combinations of toppings.


Written by kkduncan

January 24, 2011 at 10:30 pm

Homemade Pizza!

with 3 comments

What’re Saturday nights good for? Making pizza and drinking some tasty brewskies of course! On the docket was Pizza topped with Sun-Dried Tomato, Artichoke Hearts, Chicken Sausage and a Le Fin Du Monde to liven our pallets.

Pizza with Sun-Dried tomato, artichoke hearts and Chicken Sausage

The only non-blurry picture! Scrumptious!

The dough is complicated and you’ll need a large heavy duty mixer (ESC’s Kitchen Aid is awesome). Pour water in bowl, sprinkle yeast on water. Let it sit for ~5 minutes so it can dissolve completely (stir if necessary). Mix in the olive oil, flour, salt and sugar with a mixing paddle thingy on low for a minute or so. Then use a “dough hook” and knead the dough for ~10 minutes (think captain hook with a curvy-spiraly hook). If the dough is wet or sticky, add more flour. Now it’s ready to let it rise! Put the dough in a large olive oil coated bowl and push the dough around the bowl to cover dough with oil. Cover with plastic wrap in a warm place until it doubles in size (~1-1.5 hours). ESC did an amazing job making the dough… I had nothing to do with it, except be threatened with gooey hands!

Once the dough is ready, poke it so it deflates to a manageable size and split in two balls and let sit for another 10 or so while you chop and shred your toppings. Make a floured surface and roll the dough out into a pizza shaped thing. Spoon the sauce onto the dough and use the back of it to mush around and make a thin layer. If you use too much, the cheese will fall off. Add toppings and bake @ 450 for 15 minutes or so. Then consume!

Doing this again, I would definitely make the dough a night or two before so when we’re ready to eat we can just prepare instead of waiting impatiently for the dough to rise. I will also experiment with adding spices and things to the dough to see if it changes the flavor much (cinnamon? nutmeg? creole powder?). And take some non-blurry pictures.

Dough —
1.5 cups warm/hot water
1 package active dry yeast
3.5 cups flour (we made one batch with Whole Wheat, another with Regular White. Bread flour will make it crispier)
2 tbsp olive oil
2 tsp salt
1 tsp sugar (add another tsp if using Whole Wheat)

Toppings —
1 cup red pizza sauce (tomato paste, sauce, spices)
10oz Mozzarella cheese, shredded
1/3 cup sundried tomatoes
1/4 cup artichoke hearts
1/2 lb cooked ground sausage

Makes two 10-12″ pizzas. ~$6/pizza. High in carbs (crust) & fat (cheese & sausage).

Written by Brent

April 25, 2010 at 3:32 pm