Makes enough for 9 - 12 pizzas.
(1) Large can diced tomatoes; (4) small cans tomato sauce; 1/4 cup crushed garlic; 4 TBS Sweet Basil; 3 TBS Oregano; 2 TBS Minced Onions; 1 tsp black pepper
Combine all ingredients in pan. Bring to slow boil. Cover and simmer for at least 1 hr, more to achieve desired consistency. Sometimes (depending on toppings being used), you may want the sauce runnier than other times. Normally I prefer my pizza sauce to be thicker (than runny).
Makes enough for 2 - 3 pizza's. Three thin crust, or two medium crust. 12"
(2) Cups (dry measure) bread flour. Plus 1/2 cup to achieve proper moisture content (will vary with weather and different flours); 1/4 cup yellow cornmeal; 1/4 cup canola oil; 1 TBS garlic powder (more to taste); 1/2 tsp salt; 1 cup water (105 to 115 degrees); yeast (equivalent of 1 packet normal rise yeast)
Proof yeast in warm water (add yeast to warm water; add pinch of flour and a pinch of sugar); stir and cover with clear plastic wrap until foaming is seen (1/2 inch) on top of warm water. If yeast does not proof, toss and start again. Failure may be due to bad yeast, water too hot or cold.
Combine 1/2 cup flour, cornmeal, canola oil, and remaining dry ingredients (except remaining flour) in mixer such as a countertop Kitchen aid. Mix on medium high until smooth and almost creamy. About 2 minutes. Slow mixer to medium and gradually add flour 1/4 to 1/2 cup at a time. Process should take another 3 - 6 minutes depending on speed and distractions :)
When flour starts to wrap around dough hook, remove from mixer and work in remaining flour on counter. I use a marble slab for working with dough. When the flour gets a consistency of what I learned (in a bread cooking school) of "elephant skin", the dough is ready to put aside and rise. "Elephant skin" is when flaps , folds start to form.
Variation: Add 1/4 cup white wine to the mixture. To compensate for the additional liquid, either reduce part of the water and or oil, or add a bit more flour. I found this recipe variation on another forum and have to admit I love it.
For enhanced flavors, prepare the dough the night before and let it rise overnight in the refrigerator. You will be amazed at how much additional flavor develops in this overnight rise. I use 1 gallon zip-lock baggies, that have been coated inside with olive oil. You will need to "punch down" the dough every few hours at first until the rising slows.
Pizza Toppings / Combinations:
.Sun Dried Tomatoes:
Provolone, mozzarella cheese. Provolone was the first layer which helped keep the moisture from the ingredients off of the crust. Sun dried tomatoes were used. Some people like these for the slightly bitter taste and other hate them so try one first if you are not sure. Multi colored (red, yellow, green) bell peppers, onions and mushrooms. Finally, some "dollops" of tomato sauce were added (a dryer - less moist, cooked down sauce) for taste and appearance. I loved this one, my wife did not care for the sun dried tomatoes :)
Let me know if you like this one
More pictures and ingredient lists will be added soon
Create any combination that strikes your fancy. These are our favorite ingredients. Pay attention to the color of the ingredients in how you layer and mix, as that can effect the presentation if not the taste.
Basic Cheese: Mozzarella (naturally :), Provolone. These are standard on almost all of my pizza's with cheese. Be picky about your cheese. There are a lot of bland (little taste) Mozzarella brands on the market. A good cheese make a world of difference. Parmesan is also good, but I do not like to use too much of it.
Adventure Cheese: Ricotta, Feta. Earlier this year we were in New York City and spent two days sampling pizza place, after pizza place. Our favorite "find" was a white pizza where they (multiple establishments) were using Ricotta cheese, squeezed out of a pastry bag (or gallon baggie with a hole in the corner like we do).
Hard salami or other similar cuts. Thin sliced.
Pepperoni. Still one of my favorites
Italian Sausage. I prefer medium, not sweet but that is up to the taste of the chef and your guests
Pine nuts. Roast them first
Red, Yellow, and Green Bell Peppers. A 3 pack at the local xxx-Mart is cheap and provides lots of color as well as taste
Hot peppers. Many here. Crushed red sprinkled on top when serving is very popular. Jalapeños thin sliced and baked in the pizza is great
... send me your favorite toppings email: firstname.lastname@example.org
An entire page has been added for roasting in the wood burning brick oven, and brisket is the current main feature on that page. Click on cooking-roasting for brisket recipe and pictures.