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OCTOBER
1998
Great
Pizza Recipes
Dough
Crust Recipes
 Sauces
Pizzas
If you have
dairy related recipes you would like to share with
the Dairy community on MooMilk, send them to me, Aimee
Silva. I would love to get them!
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Dough
Crust Sponge Dough
1-tsp. active dry yeast
3 cups bread flour
1 1/4 cups lukewarm water (105 to 115° F)
1 1/2-tsp. honey
1 tsp. salt
1 Tbsp. olive oil
Crisco (for greasing pans)
Prepare dough sponge
and proof yeast by mixing yeast, 1/2 cup flour, and
1/2 cup water with 1/2 tsp. honey dissolved in the
water in a bowl and letting stand for 20 minutes until
mixture is foamy. (Throw out and start over with fresher
yeast if not foamy.)
Mix 1/2 of remaining
flour with salt, remaining water with remaining honey
dissolved in it, olive oil, and dough sponge. Mix
in remaining flour (dough should be slightly sticky
and not dry). Knead 15 minutes on a floured surface
(10 minutes in a machine) until smooth. Use following
Rise Method I or II:
- Rise Method
I (normal): Place dough in lightly oiled
bowl and cover with plastic wrap. Let rise until
doubled (about one to 1 1/2 hours) in a warm place.
Punch dough down and divide in half. Dust dough
portions with flour, put in zip-loc bags in the
freezer for 30 minutes (stops rising), and then
move to refrigerator until ready to use.
- Rise Method
II (refrigerator): Divide dough in half.
Dust dough portions with flour and put in ziploc
bags in the refrigerator for two days.
Remove dough portion
from refrigerator when ready to shape into crust.
Punch down dough thoroughly and spread/stretch dough
portion by hand and roller on a greased pizza pan.
Move dough crust to pizza peel spread with coarse
cornmeal or to pizza screen. Add sauce, cheese, and
toppings and bake in preheated 500° F oven directly
on the pizza stone for 8-10 minutes or until crust
is golden brown. Cool 2-3 minutes on a wire rack before
cutting and serving.
This recipe makes two 13" crusts.
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Deep-dish
Dough
1/2 tsp. active dry yeast
2 1/2 cups bread flour
1/2 cup yellow cornmeal
1 1/4 cups lukewarm water (105 to 115° F)
1 1/2 tsp. honey
1 tsp. salt
1 Tbsp. olive oil
Crisco (for greasing pans)
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Stuffing
Mixture
1 bunch spinach, washed, stems removed, and lightly
wilted (stir-fry)
8 oz. shredded mozzarella cheese
2 oz. Canadian bacon slices, diced
1 tsp. oregano
2 cloves garlic, sliced thinly
2 oz. mushrooms, sliced
1/2 cup tomato sauce
Combine spinach, cheese,
Canadian bacon, oregano, garlic, and mushrooms for
stuffing mixture. Add stuffing mixture to bottom crust
in deep-dish pan and cover with top crust. Seal the
two dough edges together with fingers and trim excess.
Slit the top crust in three places to allow steam
to vent during baking. Add tomato sauce topping and
bake in preheated 450° F oven on lower rack or directly
on the pizza stone for 45 minutes or until crust is
golden brown. Remove from pan and cool 5 minutes on
a wire rack before cutting and serving.
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Alternate
Stuffing Mixture
8 oz. shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 lb. hot Italian sausage, browned/crumbled and
drained
1/3 cup small pepperoni pieces
1/4 cup sliced black olives
1/4 cup sliced green olives
1/2 package frozen chopped spinach, thawed and drained
1 tsp. oregano
1 tablespoon chopped parsley
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No-Cook
Tomato Sauce
1 28 oz. can crushed tomatoes (Progresso)
3 oz. tomato paste (1/2 of 6 oz. can) (Contadina)
1 tsp. salt
2 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. black peppercorn, crushed
1 Tbsp. grated parmesan cheese
Mix ingredients in a
bowl, cover with plastic wrap, and refrigerate overnight.
Use about 1/2 cup to sauce a 13" crust. This
recipe makes enough sauce for 6 to 7 13" pizzas.
Garlic
Oil Sauce
1/4-cup extra virgin olive oil
4 clove garlic
Puree ingredients in
a blender and store in a small covered jar. This recipe
makes enough sauce for two 13" pizzas.
Southwestern
Oil Sauce
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black peppercorn
Puree ingredients in
a blender and store in a small covered jar. This recipe
makes enough sauce for 2 13" pizzas.
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 California
Pizza
1- 13" uncooked
dough crust
1/2 recipe California oil sauce
California Oil Sauce:
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsley flakes
1/4 tsp. marjoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn
8 oz. shredded mozzarella cheese
1 jar (6 oz.) marinated artichoke hearts, drained
and quartered
4 oz. goat cheese, crumbled
8 sun-dried tomato pieces, sliced in strips
extra virgin olive oil
Top dough crust with
oil sauce, mozzarella cheese, artichokes, goat cheese,
and sun-dried tomatoes. Drizzle with oil. Bake in
preheated 500° F oven on pizza stone for 8-10 minutes
or until crust is golden brown and cheese is bubbly.
Remove from oven and cool on a wire rack for 2-3 minutes
before cutting into wedges and serving.
Roasted
Garlic Pizza
1 13" uncooked
dough crust
extra virgin olive oil
1 bunch spinach, wilted
6 oz. feta cheese, crumbled
8 sun-dried tomato pieces, sliced
1 head garlic, roasted
Prepare wilted spinach
by first thoroughly washing and drying, removing stems,
and then stir-frying until wilted. Prepare roasted
garlic by skinning garlic, coating with olive oil,
and baking covered for 20 minutes in a 350 degree
oven.
Top dough crust with olive oil, spinach, feta cheese,
garlic, and sun-dried tomatoes. Bake in preheated
500° F oven on pizza stone for 8-10 minutes or until
crust is golden brown and cheese is bubbly. Remove
from oven and cool on a wire rack for 2-3 minutes
before cutting into wedges and serving.
Recipe developed
by Essie Bootsma of Lakeview, California
Recipe provided by the California Milk Advisory Board
Contact: Jennifer Plant or Ann Cheney, Torme &
Company
415.956.1791
650.871.6459, ext. 304
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Pizza
Margarita
2 tablespoons extra virgin olive oil
1 28 oz. can peeled tomatoes (Progresso), drained
and seeded
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 13" uncooked
dough crust
6 oz. mozzarella cheese, thinly sliced
6 fresh basil leaves cut into julienne strips (or
1 tsp. dried basil)
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Cut tomatoes into chunks
and marinate in 1 tablespoon olive oil with garlic
and salt. Brush dough crust lightly with olive oil.
Top with cheese, then tomatoes. Drizzle with olive
oil. Bake in preheated 500° F oven on pizza stone
for 8-10 minutes or until crust is golden brown and
cheese is bubbly. Remove from oven and top with Parmesan
cheese and basil. Cool on a wire rack for 2-3 minutes
before cutting into wedges and serving.
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French
Pizza
3 Tbsp. olive oil
2 cloves garlic, crushed and chopped
2 large red onions, sliced
4 plum tomatoes, skinned and seeded
1 can (2 1/4 oz.) sliced ripe olives, drained
1 Tbsp. parsley flakes
1 tsp. dried basil
1/4 tsp. ground black peppercorn
1 13" uncooked
dough crust
4 oz. goat cheese, crumbled
1 can (2 oz.) flat anchovy filets
Sauté garlic and onion
in oil until onion is transparent and set aside. Cut
tomatoes into chunks and combine with olives, parsley,
basil, and peppercorn and set aside.
Top dough crust with
onions, tomato mixture, and goat cheese. Drain anchovies
(reserving oil) and add to pizza. Drizzle with anchovy
oil. Bake in preheated 500° F oven on pizza stone
for 8-10 minutes or until crust is golden brown. Remove
from oven and cool on a wire rack for 2-3 minutes
before cutting into wedges and serving.
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Pepperoni
Pizza
1 13" uncooked
dough crust
1/2 cup tomato sauce
8 oz. shredded mozzarella cheese
extra virgin olive oil
thin pepperoni slices
Top dough crust with
sauce and cheese. Drizzle with oil. Bake in preheated
500° F oven on pizza stone for 8-10 minutes or until
crust is golden brown and cheese is bubbly. Remove
from oven, add pepperoni slices and cool on a wire
rack for 2-3 minutes before cutting into wedges and
serving.
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Roasted
Pepper and Gorgonzola Pizza
1
13" uncooked dough crust
1/2 recipe garlic
oil sauce
4 oz. shredded mozzarella cheese
3 oz. Gorgonzola cheese, crumbled
1 large red bell pepper, roasted and sliced in strips
Prepare roasted pepper
by placing whole pepper under oven broiler and turning
often until all skin is blistered. Put in ziploc bag
for 15 minutes to steam. Remove skin and core/seeds
and cut in strips.
Top dough crust with
oil sauce, mozzarella cheese, Gorgonzola cheese, and
roasted pepper. Bake in preheated 500° F oven on pizza
stone for 8-10 minutes or until crust is golden brown
and cheese is bubbly. Remove from oven and cool on
a wire rack for 2-3 minutes before cutting into wedges
and serving.
Southwestern
Pizza
1 13" uncooked
dough crust
1/2 recipe Southwestern
oil sauce
8 oz. shredded Monterey jack cheese
1/4 cup sour cream
1/4 cup diced tomato, drained
1/4 cup sliced jalapeno peppers
1/4 tsp. black peppercorn, crushed
extra virgin olive oil
Top dough crust with
oil sauce, cheese, dollops of sour cream, tomato,
jalopenos, and pepper. Drizzle with oil. Bake in preheated
500° F oven on pizza stone for 8-10 minutes or until
crust is golden brown and cheese is bubbly. Remove
from oven and cool on a wire rack for 2-3 minutes
before cutting into wedges and serving.
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Greek
Pizza
1 13" uncooked
dough crust
1/2 recipe garlic oil sauce
Garlic Oil Sauce
8 oz. shredded mozzarella cheese
4 oz. feta cheese, crumbled
1/4 cup pitted/halved Greek olives
6-8 pepperoncini (pickled peppers), sliced
1/2 red onion, sliced thinly
1/2 cup fresh mushrooms slices
1 tsp. dried oregano
extra virgin olive oil
Top dough crust with
oil sauce, mozzarella cheese, feta cheese, olives,
pepperoncini, onion, mushrooms, and oregano. Drizzle
with oil. Bake in preheated 500° F oven on pizza stone
for 8-10 minutes or until crust is golden brown and
cheese is bubbly. Remove from oven and cool on a wire
rack for 2-3 minutes before cutting into wedges and
serving.
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