ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Sept 19, 2012 15:00:34 GMT -6
Does anyone want a killer recipe for thin crust pizza? (Manhatten style, with a few minor changes margherita (sp?) pizza) I've tried to duplicate the pizza of my childhood for years and I make a very good pizza, but this is what I was trying to make of all of those years.
I thought I made a killer thin crust pizza (think Manhatten style), and guests we'd have over for pizza night told me that was the case, but it wasn't easy. Timing was critical or I'd get "bread" crust. This is better and far easier. Make the dough ahead and make the pizza anywhere between 24 hrs to 3 days away.
This is the ATK recipe transcribed by me, and instead of using a food processor (that's included though) it uses a stand mixer.
It can be made in either an indoor oven (500°F) or the outdoor cooker (still 500°F if you can control it).
Follow the recipe and I guarantee it's REALLY good. OK, it's killer!
Let me know if you want it posted here. Or I can post a link that will require membership, but it's no big deal, (I'm a mod there) we require membership to keep out spammers and allow us time to check out registrants (don't have spam connected to you and you're good). Lots of good recipes on the site, so it's not just for the pizza recipe. Use restraint when posting though, it's for Primo ceramic cookers and they pay the bills. Don't discuss in detail the girl you'd rather be with to the girl you take to the Prom.
Either way, I made it the first time a few days ago... It's easy, and the results are fantastic.
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Post by wchnu on Sept 20, 2012 1:16:21 GMT -6
If you would like to post it here feel free. Never a bad thing to have good food around. Might have to get some garlic after shave
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RocketMan
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Post by RocketMan on Sept 20, 2012 19:32:20 GMT -6
Yeah I would love to see your 'secret'! I struggle with making dough and always have. Kind of the opposite of a Pastry Savante. : / So, it might help me in my life quest to get at one with the dough!! (Since I do love a yummmmmy Pie!)
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Post by razorx on Sept 20, 2012 19:41:30 GMT -6
I know my limitations Brian but my wife says bring it !
Only thing is we don't have a food processor or a stand mixer,think they got lost in the last move or never unpacked and lost in a closet somewhere,might be able to borrow something for mixing but if not,is there a work around ?
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ShadowsDad
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None boring shaver!!
"It's not the bow, it's the Indian"
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Post by ShadowsDad on Sept 20, 2012 21:07:05 GMT -6
Well, the secret isn't mine, only adopted by me. The pizzerias that have the best pizzas IMO all use the technique though. After mixing and kneading the dough the yeast is allowed to work in the refrigerator. It makes a HUGE difference in the final product.
An alternative to a FP or stand mixer... Hand knead it for an hour or so? Really. It requires A LOT of kneading to get the silky texture.
Done in a machine it's an extremely easy high quality pizza. This recipe has superceded all of my others. I plan to use this dough to make my white pizzas also (no tomato sauce).
tsp= teaspoon TBL=Tablespoon
Recipe follows.
Thin Crust NY Style Pizza Makes two 13" pizzas
From Americas Test Kitchen season 12 episode 1208
Make the dough anywhere from 1-3 days ahead, then make the pizzas at your leisure.
Dough Ingredients: 16 ½ ozs Bread Flour 2 tsps table sugar ½ tsp dry yeast
1 1/3 cups ice cold water (really, add ice to the water to get it cold)
1 ½ tsps table salt 1 TBL Olive Oil
Sauce Ingredients: (no cook) 1 28 oz can whole tomatoes well drained 1 TBL Extra Virgin Olive Oil 2-3 cloves minced garlic 1 tsp table salt 1 tsp dry oregano 1/4 tsp ground black pepper 1 tsp red wine vinegar
Additional miscellaneous ingredients: Semolina flour ( a poor substitute is corn meal IMO, but it will work- it burns easily) Additional misc olive oil
Toppings: 1/2 cup Parmesan cheese (divided) 2 cups shredded mozzarella cheese (divided)
Optional: Anchovies (these really aren’t optional IMO- it really isn’t pizza w/o anchovies) :-) thin sliced pepperoni thin sliced dry cured salami Fresh basil leaves torn and placed on pizza fresh out of the oven Misc’ veggies if done lightly NOTE: DO NOT overload the pizza with extra cheese or toppings. One or 2 lightly applied options at most.
Directions:
(Note: ATK did theirs 100% in the food processor, but we grew tired of cleaning ours of dough long ago. I’ll use the KA mixer and the dough hook for 100% of the mixing. But I’ve included instructions for using the FP.)
1) Blend the 1st 3 dough ingredients. In the FP it’s only a pulse or 2.
2) Add water to dry ingredients. Mix well, until the dry ingredients are mixed in.
3) Let sit for 10 minutes
4)Add 3rd set of dough ingredients
5) Mix until it comes together and knead until the dough is satiny (15-20 minutes). In the FP it will only take a minute or 2. The dough will be sticky.
6) Oil a work surface. Place dough on it.
7) Knead by hand a very little to aid in shaping. Shape dough into a round ball. Place in oiled bowl and cover with oiled plastic wrap. Place in refrigerator for a minimum of 24 hours and up to 3 days.
8) Take dough from refrigerator, divide and form into 2 balls, oil a cake sheet and place the balls on it. Cover and allow to warm at room temperature for 1 hour.
9)While dough is warming, preheat the over to 500°F, with a pizza stone at the extreme top of the oven.
10) Use floured surface, and flour the top of a dough round. Using fingertips only form into an (approx) 8" round. Leave a raised edge 1" around the dough. Continue stretching and rotate the dough into a disk approx. 12" in diameter. The raised edge should still be intact and the center shouldn’t be too thick.
11) Using semolina flour, dust a peel (or use a pizza screen). Place the 12" disk of dough on the peel and fish stretching it to a 13" diameter. Be sure you leave the 1" raised edge.
12) Using ½ cup of the sauce, spread it on the pizza. Leave a border for the cheese to melt onto as an anchor.
13) Spread 1/4 cup of Parmesan cheese evenly onto the sauce. Spread 1 cup of shredded mozzarella evenly over the surface, but get some of it onto the raised edge to anchor it in place.
14) place directly onto pizza stone in the oven. Bake @ 500°F for 10-12 minutes, turning it around midway time wise. The pizza should be bubbly and starting to brown.
15) Use the peel to remove from the stone. If the pizza was made on a screen, remove from the screen. Slice into wedges and let the wolves descend.
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Post by razorx on Sept 22, 2012 11:37:22 GMT -6
Thanks Brian,Karen needs to run by her parents house this week and will borrow her Mom's mixer,I'm hoping to get a shot at enjoying this soon.
We're thinking: Bacon/Green Olives/Onions
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ShadowsDad
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Post by ShadowsDad on Sept 22, 2012 16:51:42 GMT -6
Enjoy!
My admonition is, just don't weigh it down with alot of topping. Lighter is definitely better with this dough.
I find the huge attraction is make the dough now and make the pizza in a few days. For me that's incredibly attractive. The result isn't bad either. :-)
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RocketMan
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Post by RocketMan on Sept 23, 2012 14:06:04 GMT -6
Thanks Brian,Karen needs to run by her parents house this week and will borrow her Mom's mixer,I'm hoping to get a shot at enjoying this soon. We're thinking: Bacon/Green Olives/Onions I been done thinkin bout this darn combo since I first pluncked mah eyes on this. Yummy!
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RocketMan
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Post by RocketMan on Sept 23, 2012 14:48:35 GMT -6
Brian - with a Food Processor I am pretty much a newbie. But, we bough a Kitchen Aid a little while ago and have yet to use it much, so....... this could be fun!
Do you have to refrigerate for a whole day? I can never plan that far ahead lol!
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ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Sept 23, 2012 15:41:37 GMT -6
Brian - with a Food Processor I am pretty much a newbie. But, we bough a Kitchen Aid a little while ago and have yet to use it much, so....... this could be fun! Do you have to refrigerate for a whole day? I can never plan that far ahead lol! Yes, a full day- or longer. The yeast is developing flavor during that time, but no CO2. You want the first, and want to dodge the 2nd for thin crust. Otherwise you get bready crust and little flavor. It's pretty easy, just decide you want pizza in the near future, make the dough and then finish it when you decide. I think it'll freeze nicely too, I just haven't tried that yet. Take it out in the morning, put it into the refrigerator and use it that night.
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Post by razorx on Sept 23, 2012 18:16:19 GMT -6
Thanks Brian,Karen needs to run by her parents house this week and will borrow her Mom's mixer,I'm hoping to get a shot at enjoying this soon. We're thinking: Bacon/Green Olives/Onions I been done thinkin bout this darn combo since I first pluncked mah eyes on this. Yummy! Toppings: Optional: Anchovies (these really aren’t optional IMO- it really isn’t pizza w/o anchovies) :-) Ha! You know it Rocketman... And the green olives are kind of like imitation anchovies.There's NO WAY my wife would tolerate anchovies within 20 feet of her pizza,but she likes green olives... If Mama ain't happy,ain't nobody happy So green olives it is ;D
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Sept 23, 2012 20:51:26 GMT -6
When I was working, every once in a while we'd order out. Naturally being a little salty fish lover I'd always order mine with anchovies. Most of the gents around me couldn't stomach them either. That's when I came up with the line, "It's really not pizza w/o anchovies.". The gent I was working with at the time never forgot that. Yeah he hated anchovies too. I can eat 'em on crackers.
BTW, my wife hates 'em too.
There's another product similar to anchovies, but even more rank... Fish sauce. The wife REALLY hates that! So I'll fry up some noodles and make sure to throw some fish sauce in the pan to liven the atmosphere up, literally, the atmosphere. That never fails to attract comments! ;D
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Possum
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Post by Possum on Sept 24, 2012 9:02:41 GMT -6
Although I think most recipes from ATK are great, I have adapted quite a few of them for my wife and I over the last couple years I just don't want to go to the bother of making the dough as they suggest. Yes, I know that Alton Brown thinks that the dough is the most important part of a pizza but again, who wants to take all that time for just a couple personal pan pizza size pies.
What I do is use Betty Crocker Pizza Dough mix and home made sauce from a local pizza place who is a good friend.
And the most important thing that I find helpful is the vessel that I use to make the pizza. A cast iron skillet.
I simply prepare the BC dough, cut it in half and roll out 2 PPP size pies. Then I add the sauce, not too much, and all my toppings. Again do not add too many, just makes the pizza messy.
First thing I do is get the cast iron skillets hot. Preheat in oven at 500F. When they are ready I spray with some canola oil and or sprinkle some corn meal in the pan before placing the dough in the pan.
Then the sauce, then the mozzarella cheese, I use the fresh cheese make with buffalo milk if I can find it. Place it in the freezer for about 15 minutes and then slice it to the size I want on the pizza.
Then I put on pepperoni, sausage, and other toppings. Don't do pepperoni and sausage on the same pizza. My wife likes loads of veggies so they go on last.
When I use the pepperoni I take what I am going to use and nuke it for a couple minutes and drain on a paper towel to collect the grease.
Bake for 12-14 minutes, remove from oven and simply slide it onto a plate and slice with my pizza cutter.
Nice quick meal with a salad for the two of us on a busy evening and taste much better than my buddy's. I do buy a pie on occasion from him just so I can get his sauce.
Quite often we make a margharita pizza. Sliced plumb tomatoes, fresh mozzarella and fresh basil. Quick and easy too.
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ShadowsDad
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Post by ShadowsDad on Sept 24, 2012 16:20:17 GMT -6
Bryce, yes, almost similar results can be obtained by other methods, but the flavor of the dough can't be reproduced w/o the time in the refrigerator where the yeast works for a time w/o producing CO2, and with a quick rise, timing to not make a bready dough is critical. I came very close previously (I'm extremely critical regarding this sort of pizza- I was raised on them) , but the ATK method w/o deviation willl make a Manhatten style pizza easily reproduceable.
Other styles of pizza are quite easy to make. Possibly the easiest thin crust pizza, and it's quite tasty (but it ain't Manhatten style ! ), is the St.Louis style pizza which can be made in 30 minutes from start to finish and it's extremely easy. Another ATK pizza BTW.
Anyone wants it? Just say the word. I'm pretty sure it's in the computer.
I have yet to combine the St.Louis dough and the Manhatten style toppings. It might make a thin crust pizza that's easy and worth making. Some day I'll try that. Maybe sooner than later. But it still won't be Manhatten style pizza. The dough of that style just has a certain quality to it. I can't express it in words, but the mouth feel, hand feel, and taste are indistiguishable from anything other. I'm not saying that's the best, only that it's one style that I've been trying to reproduce.
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RocketMan
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Post by RocketMan on Sept 24, 2012 19:49:55 GMT -6
Other styles of pizza are quite easy to make. Possibly the easiest thin crust pizza, and it's quite tasty (but it ain't Manhatten style ! ), is the St.Louis style pizza which can be made in 30 minutes from start to finish and it's extremely easy. Another ATK pizza BTW. Anyone wants it? Just say the word. I'm pretty sure it's in the computer. Pizzzzaaarrggg! Is the word Pizzzzaaarrggg?? In thirty minutes?? Bring it on! (This is the most thinking about making pizza I have done in years. Bring it on guys! Cast iron personal pan pizza is great stuff too. Pizza YUM) I am craving trying olives now and visions of anchovies are creeping in too!
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