The Dish: Kings -- Homemade pizza
The Dish Archive: The Dish: Kings -- Homemade pizza
The Chef: Art Welch
¼ ounce fresh yeast
7 ounces of warm water
1 teaspoon of sugar
1 2/3 cups bread flour
¼ cup of semolina flour
¾ teaspoon of kosher salt
1 tablespoon olive oil
1. Place water in mixing bowl with yeast and sugar, mix until the yeast is dissolved.
2. Add remaining ingredients and mix until a dough is formed, mix for about 5 minutes more.
3. Add more flour or water if necessary, consistency of dough should be moist but not sticky.
4. Divide dough evenly into four portions.
5. Place on an oiled pan, oil top of dough and cover with plastic wrap.
6. Let rest until dough has doubled in size.
7. Shape into a pizza shell, top with desired toppings and bake.
You can substitute one teaspoon of active dry yeast for fresh if not available.
2 cups of good quality canned plum tomatoes, drained
1 tablespoon sugar
1 teaspoon fresh chopped garlic
½ teaspoon of kosher salt
1/3 teaspoon fresh ground black pepper
1. Puree tomatoes in food processor with garlic and sugar until smooth.
2. Add salt and pepper, reserve until ready to serve.
1. Stretch pizza dough to desired size, top with pizza sauce and spread evenly.
2. Evenly top with choice of toppings (cheese, pepperoni, vegetables, etc.)
3. Bake until the crust is crispy and golden brown.
4. Cut into 8 pieces and enjoy.
Barbecue Chicken Pizza
1 each pizza crust
4 ½ Tablespoons barbecue sauce
½ cup roast chicken, bones & skins removed, cold
1 ½ Tablespoons caramelized onions
1 cup shredded jack cheese
12 each cilantro leaves, whole
1. Pull chicken into 1 inch pieces and marinate in 2 tablespoons of barbecue sauce, reserve the remaining barbecue sauce for the pizza.
2. Stretch pizza to desired size, top with reserved barbecue sauce and spread evenly.
3. Evenly top with marinated chicken and onions.
4. Top with cheese and whole cilantro leaves.
5. Bake until the crust is crispy and golden brown.
6. Cut into 8 pieces and enjoy.
To make caramelized onions sauté over medium heat in olive oil until golden brown and sweet. Don't cook on too high a heat or they will burn before getting sweet.
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