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Reply
| | From:  Genie· (Original Message) | Sent: 5/28/2008 8:51 PM |
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:17 PM |
Chicago Style Pizza | Recipe courtesy Marc Malnati, Lou Malnati's Pizzeria, Chicago, Illinois |
| | Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Cook Time: 40 minutes
Yield: 6 serving
| | | Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal
Toppings:
2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms
1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.
Serve pizza straight from the oven to the table.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. | | |
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:18 PM |
You can find lots of recipes for Chicago-Style Deep Dish Pizza on the Internet including those listed below. However, for your convenience, I am reproducing here a recipe that purports to be the nearest to the original served at Pizzeria Uno in Chicago. CHICAGO-STYLE DEEP DISH PIZZA The Crust
(You'll need an electric mixer or food processor with a dough hook for this) 2 packages dry yeast ("Quick Rise")
2 cups tepid water (90 degrees F)
1/2 cup salad oil
4 Tbs. olive oil
1/2 cup cornmeal
5 1/2 cups flour In the mixing bowl, dissolve the yeast in the water. Add the salad oil, the olive oil, the cornmeal and 3 cups of the flour. Beat or process for 10 minutes. Add the dough hook and mix in the rest of the flour. Knead for 10 to 15 minutes. Put the dough onto a plastic countertop or a cutting board and cover it with a very large metal bowl. Allow dough to rise until double in bulk. Punch down and allow to rise again. Punch down again. Oil two large round deep dish pans or cake pans. Divide dough between the pans. Put a little olive oil on your fingers and press and push the dough to the edge and up the sides of each pan. The dough should be 1/8 inch throughout. The Filling 3/4 to 1 lb. sliced mozzarella cheese
1 28-oz. can of plum tomatoes, coarsely crushed
1 tsp. basil
1 tsp. oregano
2 to 4 cloves garlic, peeled and crushed (according to taste)
salt
grated Parmesan cheese
3 Tbs. olive oil Layer the mozzarella cheese all over the bottom of the pies. Next add the tomatoes, basil, oregano and garlic. Add salt to taste, and then, if you wish, add any or all of the following Optional Additions to The Filling
crumbled sweet or hot Italian sausage
thin sliced Pepperoni
diced yellow onions
sliced mushrooms
slices of cored green pepper
sliced ripe black olives Liberally sprinkle with grated Parmesan cheese and drizzle the olive oil on top. Bake the pizzas in a pre-heated 475 degree F oven for 35 to 40 minutes or until the top is golden and gooey and the crust is a light golden brown. | |
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:19 PM |
Olive Garden Pizza - Genie Yield: 1 x 12" Pizza
1 x 12" Pizza Dough Crust
CHEESE FILLING
1/2 c Ricotta
1/4 c Parmesan -- grated
1/4 c Mozzarella -- shredded
1/4 c Fontina -- shredded
1 tb Yellow onions -- minced
1 1/2 tb Milk
1/4 ts Salt
TOPPINGS
1/4 c Green onions -- sliced
1/3 c Black olives -- diced
1/3 c Tomatoes; seeded -- chopped
1/2 c Mozzarella -- grated
ds Oregano
ds Basil
Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust. Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375F oven for 8 to 10 minutes until filling is hot and cheese has melted. |
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:20 PM |
Olive Garden® Chicken Formaggio Pizza - Genie “This wonderful pizza includes chunky strips of real chicken breast, onions, garlic, mushrooms, and 3 types of cheeses. It’s makes a wonderful appetizer as well as a main entrée, and its Italian flare is tasty enough for anyone to love.�? 4 ounces boneless, skinless chicken breast 1 tablespoon olive oil 2 tablespoons diced onions 1 cup canned tomatoes; drained and diced 1 teaspoon chopped garlic 1/8 teaspoon salt 1/2 teaspoon dried basil 1/2 cup fontinella cheese, shredded 1/2 cup mozzarella cheese, shredded 1/2 cup mushrooms, sliced 1 tablespoon Parmesan cheese, shredded 1 (12-inch) prebaked pizza crust 1. Preheat the oven to 450 degrees. Heat up a large frypan or skillet. Add the chicken breasts when hot. Sauté or the chicken breasts until lightly browned on each side, and cooked thoroughly. Then remove the chicken from the pan and place on a paper towel lined plate to cool. Do not take pan off the heat. 2. Drop the tablespoon of olive oil into the pan and add the onions and garlic. Turn heat down to low, and sauté the vegetables slowly. 3. When the chicken has cooled enough to be handled, cut each breast into 1/4-inch wide strips. Set aside. 4. In a medium mixing bowl, add the tomatoes, salt and basil. Then transfer the cooked onion and garlic from the stove top to the mixing bowl. Mix everything well until thoroughly blended. 5. Spray or grease a 12-inch pizza pan with cooking spray. Place the pizza crust into the pan. Spread the tomato mixture over the top of the pizza crust. Then lay the chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushrooms and sprinkle with Parmesan cheese. 6. Place the pizza into the preheated oven, and bake for about 8 minutes, or until cheese is melted and crust is piping hot. Remove and allow to cool slightly. Use a pizza cutter to cut the pizza into slices. Serve immediately. Makes 1 12-inch pizza, and serves 2-3. |
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:21 PM |
Vodka Pizza Pie
INGREDIENTS
1/2 cup chopped red onion
1 cup chopped fresh mushrooms
3 slices prosciutto, chopped
4 ounces vodka
4 tablespoons butter
1 cup heavy cream
1 1/2 cups tomato sauce
DIRECTIONS
Melt butter in pan. Add red onion, mushrooms, & prosciutto. Saute for 2-4 minutes. Add vodka and continue to saute until vodka is reduced. Add tomato sauce & heavy cream. Saute for additional 4-5 minutes. Cool down for about 5 minutes. Add to pizza dough and bake.
Recipe courtesy: Vicini's Pizzeria
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:21 PM |
Planet Hollywood Chicken Caesar Salad Pizza
2 chicken breasts
2 garlic cloves, minced
1/4 cup Parmesan cheese, grated
1 small onion, chopped
1 red bell pepper, chopped
1 cup mozzarella cheese, shredded
refrigerated pizza dough
1/2 head Romaine lettuce, shredded
2 tomatoes, diced
prepared Caesar salad dressing
croutons (optional)
Cook chicken and chop into 1-inch pieces.
Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender; add chicken pieces and continue cooking for another minute.
Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing.
Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses. Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.
While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired. | | |
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:22 PM |
The Baboli Pizza Crust Recipe
Yield: 1 Crusts
1 pk Yeast
1/4 c Water;warm
6 tb Olive oil;+ extra for pan
6 c Flour
1 ts Salt (Optional)
2 1/4 c Water;warm
TOPPINGS
Salt
Pepper;ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Mix olive oil and water, brush tops with this mixture. Sprinkle on top: sea salt, pepper, rosemary and thyme. Let rise 50 to 60 mins. Bake at 350F for 25 minutes. If the herbs are dried to soak in water 10 minutes and then pat dry with paper towels.
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:22 PM |
Olive Garden Pizza Bianco
2 6" ready-to-serve seasoned - thick pizza crusts
Cheese Filling
1/2 cup ricotta
1/4 cup parmesan - grated
1/4 cup mozzarella - shredded
1/4 cup fontina - shredded
1 tablespoon yellow onions - minced
1 1/2 tablespoons milk
1/4 teaspoon salt
Toppings
1/4 cup green onions - sliced
1/3 cup black olives - diced
1/3 cup tomatoes; seed - chopped
1/2 cup mozzarella - grated
1 dash oregano
1 dash basil
Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust.
Prepare toppings and divide in half.
Sprinkle green onions, olives and tomatoes over crusts.
Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil.
Bake in a 375ºF oven for 8 to 10 minutes until filling is hot and cheese has melted.
Cut into 6 wedges.
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:23 PM |
Pizza Hut Original Pan Pizza 1 1/3 cups warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups all-purpose flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam Put yeast, sugar, salt, and dry milk in a large (2-quart) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. | |
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:23 PM |
| Red Lobster Pizza
1 large (burrito size) flour tortilla
Garlic Butter, recipe follows
2 TB grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2 to 3 tomatoes) 3/8" dice
2 TB fresh basil, cut in 1/8" julienne strips
2 oz. lobster meat, cut in 1/2" chunks
1/2 cup Italian six-cheese blend
1. Heat oven to 450º F.
2. Lightly brush entire topside of tortilla with garlic butter (edge to
edge). Sprinkle two tablespoons Parmesan cheese over the garlic butter.
3. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
4. To julienne the basil, wash it and shake off excess water. Pick off leaves
and stack on top of one another. Using a chef's knife, cut into 1/8-inch
strips. Do not chop. Sprinkle evenly over the diced tomatoes.
5. Make sure lobster meat is cut into 1/2" chunks. Portion lobster meat,
drain it, and then sprinkle it evenly over the tomatoes.
6. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
Refrigerate until ready to cook.
7. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with
ground black pepper and kosher salt. When oven is ready, place pizza on pan and
cook approximately four to five minutes. Remove from pan and cut into eight
wedges. Squeeze fresh lemon over pizza for extra flavor and serve. Makes 8
servings.
Tip: Be sure you drain the tomatoes and the lobster meat before sprinkling
them over the pizza shell. Otherwise your pizza will turn out soggy.
~~~Garlic Butter~~~
1/2 cup butter, melted
1/3 cup olive oil
2-4 cloves garlic, minced
1 tsp. dried basil, optional
1 tsp. dried oregano, optional
Combine melted butter, basil, orgegano, and garlic. Whisk in 1/3 cup olive
oil.
Brush onto your favorite pizza, or bread.
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:24 PM |
Olive Garden Chicken Formaggio Pizza 4 ounces Chicken breast; bone -- skin
1 tablespoon Olive oil
2 tablespoons Onions -- dice
1 cup Tomatoes; drain -- dice
1 teaspoon Garlic -- chop
1/8 teaspoon Salt
1/2 teaspoon Dried basil
1/2 cup Fontinella cheese -- shred
1/2 cup Mozzarella cheese -- shred
1/2 cup Mushrooms -- slice
1 tablespoon Parmesan cheese -- shred
1 12" pre-baked pizza crust
Preheat oven to 450~F. Saute or bake chicken breast. Cool. Cut into 1/4" wide strips. Spray or grease a 12" pizza pan. Saute onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil. Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushooms and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8 minutes, or until cheese is melted and crust is piping hot.
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:25 PM |
We ate at Gino's in Chicago this past spring,and this is as close to there recipe as it gets...Enjoy!! Gino's Deep Dish Pizza
Makes enough dough for a 12-inch round deep dish pizza pan. Half recipe is the perfect amount for a 9-inch round cake pan.
1 cup warm water
1 package yeast
3/4 cup cornmeal (see instructions)
1 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
2 tablespoons melted butter
2 1/2 cups flour - (2 1/2 to 3)
Preparing the cornmeal: One secret to making Gino's East pizza is getting the cornmeal ground up fine enough so that you don't have a grainy texture to the crust. To do this, take 3/4 cup Quaker Oats corn meal and grind it up in a coffee grinder. You have to grind it as fine as is humanly possible. Then take the ground corn meal and sift it into your mixer bowl.
Getting the cornmeal into solution and proofing the yeast: Another secret to Gino's East pizza is to get the cornmeal dissolved as well as possible (to prevent the grainy crust.) To do this, put the warm water in the mixing bowl with the corn meal, and add the yeast, salt, sugar, olive oil, and melted butter. Using the whisk attachment (if you have a KitchenAid mixer), stir the mixture for 10 minutes.
Making the dough ball:
Add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 3 cups of flour, or you may need more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers). Next take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes. Again this is a judgment call.
Letting the dough rise:
Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap. Put the bowl in the oven. Here is another secret ñ take a skillet and boil some water in it. Put the pan of boiling water on the bottom shelf of the oven and the mixer bowl on the top. The dough will rise much faster in the warm humid air. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
Forming your crust:
After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick. Take your dough and carefully place it into the pan. Form the crust by pinching the dough 1 1/2 inch up the side of the pan. Cover the pan with plastic wrap and let the dough rise 1/2 hour or until your oven is preheated to 475ºF. As an aside, Gino's probably puts either butter or olive oil in the bottom of the pan before it puts the dough in.
Gino's East uses a 12-inch wide by 2-inch deep circular pan with straight up and down sides to bake their medium pizzas. A nice substitute is a cake pan with straight sides. This recipe makes enough dough for a 12-inch pizza. A half recipe will make the perfect amount of dough for a 9-inch cake pan.
Topping your pizza:
After you let the crust rise 1/2 hour in the pan, melt some butter and use a basting brush to coat the crust surface with melted butter. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the meat. Layer the meat spaced evenly over the top of the cheese. Next spread a layer of tomato sauce on top of the meat. Don't put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle parmesan cheese over the top of the sauce.
Next you add salt. Start with a tablespoon and taste it. Keep adding salt and tasting until it is to your liking. Gino's sauce is nice and salty. The only other thing you might want to add would be a tiny amount of basil.
Baking the pizza:
Your oven must be at 475ºF exactly before you put the pizza in. Bake the pizza at 475 for 15 minutes. Lower the temperature to 400F and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve. | |
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:23 PM |
Taco Bell Mexican Pizza Taco Bell Meat Seasoning 1 1/2 tbsp mesa corn flour 4 1/2 tsp chili powder 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp seasoned salt 1/2 tsp paprika 1/4 tsp cumin 1/2 tsp garlic salt 1/4 tsp sugar 1 tsp dry minced oniond 1/2 tsp beef bouillon 1 1/3 pounds ground beef Mix together and stir the spice mixture well making sure that all spices have been blended well. Crumble 1 1/3 pounds ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef. Return meat to the pan and add taco spice mixture. Add 3/4 - 1 cup water and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat has dissapated but meat is not dry. Taco Bell Taco Sauce 8 oz. can tomato sauce 1/3 cup water 1/4 tsp chili powder 1 1/2 tsp cumin 1 1/2 tsp dry minced onions 1 tblsp white vinegar 1/2 tsp garlic powder 1/2 tsp garlic salt 1/4 tsp paprika 1/4 tsp sugar 1/4 tsp cayenne pepper Place in saucepan and stir well. Simmer at a very low temperature for 15-20 minutes. Remove and cool. May be kept in refrigerator for several days. Taco Bell Mexican Pizza 1 recipe seasoned meat 1 recipe taco sauce 1 can refried beans 12 flour shells 6"-7" 12 oz. shredded Monterey Jack/ Cheddar cheese mix (6 oz of each) 2-3 tomatoes, diced 3-5 green onions, diced Fry the tortilla shells in oil and drain well. Preparation: All to taste. One fried flour shell Spread on refried beans Spread on taco meat One fried flour shell Spread on taco sauce Sprinkle on mixed cheeses Put into microwave and heat until cheeses are melted Sprinkle on diced tomatoes Sprinkle on diced green onions Makes 6 |
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