Breakfast Pizza: Great minds think alike. A few weeks ago, Baking Sheet writer and editor Susan Reid and I were discussing our latest projects. This often leads to our discussing our latest dinners too, and often turns into an all-out “You’ve GOT to try this!” Festival. I think Susan is one of the most creative cooks I’ve ever met and she has called me “devil woman” on several occasions for my contributions. On this day, however… …we were definitely in sync. Me: “I’ve been making this great pizza lately with bratwurst, it’s like a breakfast type thing.” Susan: “Really? Well, cue the bell at Churchill Downs, we were off and running. Turns out I was using bratwurst over a bechamel sauce; Susan was adding scrambled eggs to hers and using breakfast sausage. Seeing as the two recipes were going to be published in two different places, we decided we’d be fine each going forward as planned.
Let me tell you, the taste testers were in heaven for the next couple of weeks as we made pizza after pizza. Let’s check the pantry. Getting there… Breakfast Pizza. 1) Roll or pat out your pizza dough to a 14" circle or 12" x 16" rectangle. Set aside while you prepare the filling. Letting your pizza crust rise a bit before topping will give you fuller, more bready crust. If you prefer thin crust, skip the rise and roll your crust just before topping. 2) In a large sauté pan, cook the onions and peppers in a touch of butter or oil until they begin to soften. Add the sausage, breaking it up with a spatula as you go. Cook until the sausage is cooked though but not browned. Drain the mixture of excess fat and set aside to cool slightly. 3) In the same pan, cook the 3 tablespoons of butter and 3 tablespoons of flour for about 4 minutes; don't allow to brown. 4) Crack the eggs into the sauce and whisk in well. 5) Spread the egg mixture over the crust, and top with the sausage mixture, spreading evenly. 6) Bake the pizza in a preheated 400°F oven for 15 to 18 minutes, until well-browned and bubbly.
Yield: one large pizza, about 8 servings. Pizza Stromboli with Spinach, Mushrooms, and Cheese. Josh loves pizza and is pretty good at making it. So when he volunteered to whip up some homemade pizza dough, I got out of the way! Instead of making the typical pizza, we tried a “Pizza Roll Up”, inspired by Giada’s new book. We rolled out the dough like a normal pizza and put the toppings on.This time we went with fresh spinach, mushrooms, roasted peppers (we used the ones we had in our freezer from the summer), red onion, fresh basil, and mozzarella cheese!
Then Josh rolled it up, really tight. We brushed the pizza roll with olive oil and an egg wash so it would brown nice and even. It only took 25 minutes to bake. The crust was perfect and the fillings tasted fantastic!! Pizza Roll Up Dough: 1 package of dry active yeast 1 cup warm water Pinch of sugar 1 1/4 tsp. salt 3 1/2 cups flour 1 T olive oil 1. How to Make Pizza Without Dough | « LXRCUISINE - StumbleUpon. Jeff Varasano's NY Pizza Recipe. Jeff Varasano's Famous New York Pizza Recipe One of the 'Elite 8' Pizzerias in the US by Every Day with Rachael Ray Voted Best Pizza in Atlanta for 2012 by Jezebel Magazine And Many Other AwardsMain Restaurant Website Email me at Jeff@Varasanos.com July 2008 Pizza Tour In NY, NJ and San Francisco Translated to Portuguese Last Updates (color coded so you can see new edits): 10/18/06 (Text changed in Purple) 11/6/2007 A few new Pizzeria Rankings - Some of the best pizza in NY is also the newest 03/13/08 Lots of new Pizzeria Rankings 04/10/08 - Minor edits to big table of pizzerias 6/24/08 Added a Google Map of the world's best pizzerias5/2/12 Videos explaining the various styles of pizza Pizza is the most sensuous of foods.
This pizza is modeled after Patsy's on 117th street in NYC. Reproducing this was no easy feat, but since moving to Atlanta what choice did I have? This dough was hand kneaded and baked in just 1 minute 40 seconds Me - Do I look happy or what? Check out this perfect char. Best Pizza Dough Ever Recipe. I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples. I was smart enough to know early on, if you have bad pizza dough, you're destined to have bad pizza. Figuring out the dough factor was not as easy as you might think.
As I got going, my oven gobbled up the fruits of many deflated attempts - a little yeast here, a lot of yeast there, this flour, that flour, knead by hand, knead by mixer, high baking temps, lower baking temps, and on and on. Error loading player: No playable sources found Then I was given a hint. One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. If you like to wait until the last minute to make pizza dough, you are out of luck here. 1. Uno’s Pizzeria Recipe. Pizza Dough. Fogazzo's Complexity Pizza DoughTrue bread like taste and complexity As far as the ingredients go, this recipe is similar to the one for making Kaiser Rolls, a soft bread. A notable ingredient exception is that, there are no eggs in this recipe.
Also of note are, the kneading and proofing methods in this case are like those for a hard-crust bread, something a Kaiser roll is not. The complexity pizza dough recipe is in the tradition of bread baking and, as such, it is more complicated than most pizza dough recipes out there. Keep in mind that patience is necessary, as this is the only way to develop the complexity associated with this dough.
Many French, and Italian bread recipes like baguettes, focaccias, etc, are made using very similar methods, including starting with a starter, also know as a poolish, or pre-ferment. First option for ingredients, is always the best, the second is used only if the first is unavailable. Makes 4, 14” thin crust pizzas (10.5 oz each) Numero Uno (not Pizzeria Uno) Recipe. I know your request is over 1 1/2 years old, but I live in Los Angeles, and LOVE this pizza joint.
I just joined the group (Hi everyone!) And your post sent me a-Googling once again (been looking for this for years) - this time I may have found something! I had written a huge post about this (history, descriptions), but it all got wiped out when I had to register as a new user on pizzamaking.com before posting! So let me know if you need more info - it's late, and I'm not in the mood to retype it all! Lol... So, to recap: it's a thick 1" crust, sweeter than the norm, with nooks and crannys on top. The tomato topping is all chunks - little sauce, and not cooked long. I also put it in Mastercook format. . . . * Exported from MasterCook * Numero Uno Pizza Dough Recipe By :RickServing Size : 12 Preparation Time :0:00Categories : Bread Machine Dough Cycle Pizza for electric mixer:Add water, brown sugar, and yeast to a bowl and stir. Medium Pizzas: Cooking Nutr.