Cooking web notes

Perfectly Pizza!

This is dedicated to DA BEARS for Chef Mike,  GO BEARS!!!

Who doesn’t love a delectable homemade pizza?

I’ve tried a lot of recipes for pizza dough and sauce over the years and now I finally have the “keeper” recipe for both.  If you’re a follower of my blog, you won’t be surprised at whose recipe this is.

Chef Michael Baruch has created the best pizza dough and sauce recipes!  This recipe comes from his cookbook Street Food Chicago.  The dough makes a perfect crust that turns out crunchy outside, chewy inside.   Store bought sauces just don’t cut it for me for homemade pizza, most of them are loaded with sugar and way too sweet.  Making your own is easy and this recipe of Chef Mike’s has the best ingredients with the correct proportions. 

Chef Mike also has directions for the dough using a heavy-duty stand mixer.  You’ll have to buy Street Food Chicago for that.  And, by the way, you must check out another great cookbook of his, The New Polish Cuisine, if you haven’t already.

Speaking of pizza reminds me of the Super Bowl approaching.  That reminds me of the need for more adjustable bar stools for guests to enjoy this great pizza and the game!  Watch for my CSN Stores giveaway next week and you’ll see what they’re offering you!

By the way, Kathy and Matt ~ this is the great recipe for pizza dough and sauce I was telling you about!  It’s perfect!

Chef Mike’s Basic Pizza Dough:

4 cups flour

1½ cups warm water 105 to 115 degrees

1 teaspoon sea salt

2 teaspoons yeast

1½ teaspoons honey

2 tablespoons olive oil

To make the dough by hand:

In a large mixing bowl, combine flour, salt and yeast.

Make a well in the center of the flour mixture, then pour in the water, honey and oil.

Using a wooden spoon, vigorously stir the flour mixture into the well, beginning in the center and working towards the sides of the bowl until the flour mixture is incorporated and just begins to hold together.

Turn the dough onto a lightly floured work surface and using the heel of your hands, knead the dough gently by pushing it slightly away from you on the counter. 

Fold it back over itself and keep kneading 8-10 minutes until the dough is smooth and elastic.

If the dough seems sticky, sprinkle on a little extra flour.

Form the dough into a ball, place into a lightly oiled plastic container, and cover until risen and doubled in size, about 1½ to 2 hours.

Food Processor dough:

Place the flour, salt, yeast, honey and oil in a food processor bowl with the metal blade attached, attach the lid and process 5 seconds to mix the ingredients.

Now slowly with the machine running, pour the water through the feed tube until the dough forms a single ball, about 30 seconds.

If the dough seems too sticky and won’t come together, add a little bit more flour through the feed tube until it does.

If the dough seems too dry, add 1-2 tablespoons more of water until the dough comes together.

Remove the ball to a lightly floured work surface, hand knead for 1 minute then place into an oiled plastic container and cover until risen and doubled in size, about 1½ to 2 hours.

Makes 2 (14-inch) pizzas

Chef Mike’s Pizzeria Pizza Sauce

1 (28-ounce) can tomato puree

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon parsley flakes

2 tablespoons Pecorino Romano cheese

Dash of red pepper flakes

Place all of the ingredients into a small non-stick cooking pot and simmer slowly for 20 minutes.  Cool before using.

Makes about 3 cups or enough sauce for 2 (14-inch) pizzas.

My Pizza Toppings:

1 pound bulk Italian sausage, crumbled and cooked

4 ounces sliced pepperoni, or more

2 cups sliced mushrooms

4 cups shredded Mozzarella cheese

Brush 2 (14-inch) pizza pans with olive oil.

Dust lightly with cornmeal.

Add a ball of dough to each and spread to the size and shape of your pan.

Let rest for 15 minutes.

Divide the pizza sauce between the 2 pizzas and spread.

Distribute the sausage, pepperoni, mushrooms and cheese liberally.

Bake at 425 degrees for about 12-15 minutes on top and middle oven racks until crust is golden and cheese is melted.

Makes 2 (14-inch) pizzas.

I love making pizza from scratch and Chef Mike’s recipe is my way!

Bravo, Chef Mike!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

This entry was posted on Wednesday, September 21, 2011 at 8:05 AM and is filed under Cheese, Cornmeal, Entree, Honey, Italian sausage, Mozzarella, Mushrooms, Pecorino Romano, Pizza, Sausages. You can follow any responses to this entry through the RSS 2.0. You can leave a response.