deluxe pizza pizzaninja.net

Deluxe Pizza Recipe And Tutorial

deluxe pizza pizzaninja.net

Deluxe/ Supreme Pizza

This post will cover how to make a deluxe pizza or supreme pizza, complete with recipe and written and video tutorials (video is at the bottom of the page).  Whether you call it deluxe, supreme or even garbage pizza, it all means the same thing.  A pizza with a bunch of toppings.  My deluxe pizza recipe, which is what we’re making today, will include the following: pepperoni, hot italian sausage, fresh mushrooms, green peppers, red onions and banana peppers on traditional pizza sauce.  Sound good?  Okay, let’s get started.

Equipment and Utensils

Before we spin out your pie, let’s look at the equipment and utensils you will need.  If you are using store bought dough balls, you are one step ahead already.  If do-it-yourself more suits your pizza making style, then you will need a countertop mixer to mix your dough.  My dough recipe is scaled down to fit in a countertop mixer.  You are more than welcome to use it.

The next thing we will be using is a pizza screen.  This tutorial we will be spinning out a 16 inch pie, so we will use a 16 inch pizza screen.  You can find everything from a 8 inch screen to a 20 inch screen. Pick a size that fits you and your oven.

You will need something to move your pizza pie in and out of the oven.  You can use a baking sheet, pizza pan (more on that in a minute), or you can get a wooden pizza peel.  If you are purchasing a pizza peel, I recommend a wooden one.  The metal pizza peels are not sturdy.

A pizza pan will come in handy for cutting and serving your amazing pie.  You can also use it to get your hot pizza out of the oven.  I recommend a pizza peel but a pizza pan will work if you’re in a jam.  Pizza pans come in many different sizes so get the one that will fit your needs.

The last two things on our list are a ladle (6oz ladle for a 16 inch pie) and a pizza cutter. The ladle we will use to measure and spread our pizza sauce.  The pizza cutter we are going to use for separating the hydrogen and helium atoms, thus breaking the covalent bond… Just seeing if you’re still with me, we cut the pizza with the pizza cutter.

So in review we will need all or some of the following, depending on what’s already in your kitchen.

Deluxe Pizza Ingredients

Deluxe pizzas are easy to make an top.  Sometimes if you go crazy on the toppings they can be hard to bake.  If I’m making a pizza with more than three toppings, I scale back on the amount of each topping I use.  For a deluxe pizza your shopping list will have a bunch of items.  The good news is you just need to get a small amount of each item.  Here is the list of ingredients you will need for your deluxe pie.  Note: this is for a 16 inch pizza.

How to Make A Deluxe Pizza

Here you go.  Take a look at my video and you will be a professional pizza ninja in no time.  You can contact me with any questions or leave a comment and I will respond.

white pizza pizzaninja.net

White Pizza Recipe And Tutorial

This post I will show you everything you will need to know about making a white pizza aka margherita pizza.  White pizzas are fan favorites and crowd pleasers.  They are stretched the same as traditional pizza but instead of red sauce (pizza sauce) we are going to use a olive oil/ garlic sauce (white sauce).  Sounds good right?  Before we start, it’s helpful to preheat your oven now.  Turn it on and set it to 450.  Make sure there is nothing else in the oven and that your oven rack is in the middle.  If the oven rack is towards the top of the oven the bottom of the pizza won’t cook.  If your oven rack is towards the bottom of the oven the bottom of the pizza will burn. Okay, let’s get started.
white pizza pizzaninja.net

Equipment and Utensils

First lets go over the equipment you will need.  The only thing you will need a mixer for is mixing up your dough.  If you already made your dough or are using store bought dough you’re one step ahead already.  If you want to learn how to make dough, you should read my dough tutorial.

The next piece of equipment you will need is a pizza screen.  Pizza screens are essential to the pizza making process, I suggest having multiple screens.  You can make another pizza while the one in the oven bakes.  Plus you don’t have to wait for your screen to cool.  I use a 16 inch screen for a large and a 12 inch screen for a small. Both sizes fit nicely inside a standard size oven.

The last thing you will need is a pizza pan to serve from.  Pizza screens and pizza pans are going to be the most used utensils/ equipment you have when it comes to making pizzas.  You need at least one of each.  You will also need a pizza cutter.

White Pizza Ingredients

Recipe/ Procedure

White pizza/ margarita pizza is pretty straightforward and easy to prepare.  Like all pizza we are going to start by covering our dough ball in flour.  Some people sprinkle a little flour on both sides of their dough.  My technique is dipping the entire dough ball in the flour.  It’s a bit more messy but it will help in the long run.  If you have a spot on your dough that does not have flour on it, there is a good chance that your pizza will stick to the screen.

Stretching Your Dough

Next you are going to spin out your dough.  There are no shortcuts to learning how to spin and stretch a pizza.  My best piece of advice to you is practice makes perfect. I spin the dough clockwise and lead with my right hand (I’m right handed).  It might be different for you.  The other thing that might make your pizza stick to the screen is having thin spots in your dough.  When you are comfortable with your stretched out piece of dough lay it down on the pizza screen.  The pizza dough should hang over the edge of the screen about a quarter of an inch.  Below is a video tutorial for stretching pizza dough.

White Pizza Sauce

Now that we have our dough stretched out on our screen we are going to add some olive oil.  I don’t use a measurement, I just add a generous dab in the middle, and rub it all over the dough including the crust.  Be careful not to mash the dough into the screen.

Next we are going to sprinkle garlic salt on the olive oil.  Shake it generously over the pizza dough making sure you don’t miss any spots.  This step will give your white pizza the robust flavor that we are after.  After adding garlic salt, we are going to sprinkle on a light layer of parmesan cheese.   Same concept, sprinkle it generously.  I just grab a nice pinch (2 fingers and a thumb).

Topping Your White Pizza

Now to the cheese and tomatoes.  Top your pizza with half the amount of cheese you would normally use.  Next are  the tomato slices.  Place the tomatoes on the cheese.  Spread them out like you would pepperoni.  After the tomato slices we are going to add more pizza cheese on top.  The reason we do this is tomatoes have a tendency to burn if they are on top of the pie.  Adding cheese on  top will help prevent this (plus it looks awesome).

Finally we are going to add the oregano on top, sprinkle generously and you’re done crafting your pizza pie.

Bake your pizza at 450 for 10-12 minutes, serve and enjoy.  You are well on your way to becoming a pizza ninja.  Let me know in the comments below how it turned out.

 

Cheese Pizza Recipe And Tutorial

cheese pizza pizzaninja.net

This cheese pizza tutorial will walk you through from start to finish, how to make a plain cheese pizza in the comfort of your own kitchen.  If you want to make your own pizza dough, check out my dough post here.  Let’s start by going over the ingredients, after that I will walk you through the procedure.  For this post I am going to make a 16 inch pizza. So without further ado let’s get started by preheating your oven to 450 and make sure your oven rack is in the middle of your oven.

Cheese Pizza Shopping list

Let’s go over what we are going to need to make your pepperoni pizza.

The first thing we are going to do is stretch out our pizza dough.  Stretching pizza dough is something that takes practice to get good at.  Lucky for you, I made a video tutorial about stretching dough.  You can view it below.

Topping Your Cheese Pizza

Once you have your pizza dough stretched out and on your pizza screen you are ready for some pizza sauce.  For this tutorial we are making a 16 inch pepperoni pizza.  I use 6oz of pizza sauce on a 16 inch pizza.  This is the amount I suggest you use.  Even if you add another ounce you risk making your pizza “soupy” or sloppy.   Using your ladle, add your pizza sauce to the middle of the dough and spread it out in a circular motion getting all the way to the crust.

Hint: Don’t press to hard on your dough when you spread out your sauce.  You might mash your dough into the screen and end up with a pepperoni pizza that is embedded in your pizza screen.

Next we are going to add some cheese.  Sprinkle a light amount (about 1-2 tablespoons) of romano or parmesan cheese on the pizza sauce.  No problem if you get some on the crust, most people will be excited about it.  Now we are ready for some pizza cheese.  On a 16 inch pie I use about 2 cups of cheese (I like cheese).  Experiment and see what the right amount of cheese is for you.  You want to be able to see some of your pizza sauce when you are done.

We are finally ready to start baking your awesome cheese pizza.  Your oven should be at 450 degrees.  You also need to make sure your oven rack is in the middle of your oven.  This is very important. If the oven rack is at the top of the oven, the bottom of your pizza won’t properly bake.  If the oven rack is at the bottom of your oven, the bottom of your pie will burn.

Slide your pizza in the oven.  Make sure your dough isn’t hanging off the edge of the pizza screen.  If it is, just tuck it back on the screen.  Bake your pie at 450 for about 10-12 minutes (every oven is different).  You want to have a nice golden brown crust and your want some blistering (browning up) on your cheese.  Cut, serve and enjoy.

I hope this tutorial was helpful.  Please contact me with any questions and leave a comment below.

 

meatballs recipe with tutorial pizzaninja.net

Homemade Meatball Recipe With Tutorial

meatballs recipe with tutorial pizzaninja.net
In this post we will go over my homemade meatball recipe with a tutorial for you to follow along with.  People take pride in their homemade meatballs, as they should.  I like to think of them in the same family as chili, BBQ and gumbo.  Not because they are similar foods, but because people take pride in their recipe and technique they use to cook.  This meatball recipe will give you some bragging rights.

Equipment and Utensils

The one thing you will need for this recipe is a mixer of some kind.  You can use a hand mixer if you have one.  I suggest you use a tabletop mixer. They are getting cheaper and they really lighten the workload in the kitchen.  Plus you can mix your own pizza sauce, pizza dough.

To weigh out your meatballs you can do one of two things.  First you can weigh each meatball separately using a scale.  Or you can get an ice cream scoop and speed up the entire process.  I like the size the half ounce ice cream scoop provides . You will also need a set of measuring cups and spoons and a small amount of cooking oil.  The final piece of equipment you will need is a baking sheet.  That’s it as far as equipment and utensils go, so let’s get to the recipe.

Meatball Recipe

Procedure

There is no special order to mixing up your ingredients.  I add the ingredients just as they are on the recipe.  Let it mix for about 3 minutes and you’re ready to start balling up your meat.  Like I said earlier, the easiest way to accomplish this is with an ice cream scoop.  I stuuf the meat into the ice cream scoop and level it off with my hand.  Repeat until you have all your meat portioned out the same.

Turning your portioned out meat into balls takes just a few minutes.  Before we start, let’s add a light coat of cooking oil on your baking sheet. Not to much, we don’t want to fry the bottom of the meatballs, just enough so they won’t stick.  It’s time to be a baller!!

Grab a blob that you portioned out earlier and roll it around between your palms until you have an uncooked meatball.  Repeat until all of your meat is balled up.  Arrange them evenly on the baking sheet.  You will need to preheat your oven to 400.  Cook your meatballs for ten minutes then flip them.  Cook them another 10 minutes and cut one open.  If you see zero pink, you are done.  Let them cool before you refrigerate.  If you used a bigger ice cream scoop you will want to bake them a couple minutes more.

I hope you had fun and learned something.  Let me know in the comments below how it turned out.  You can also contact me if you have any questions.

A Complete Pizza Makers Utensil List pizzaninja.net

A Pizza Makers Utensil List

A Complete Pizza Makers Utensil List pizzaninja.net

Here is your complete pizza makers utensil list.  In this post we are going to make a list of all the equipment and utensils you will need to make pizza in your own kitchen.  Some of these utensils are 100% necessary. Others are very helpful but you can get by without.

I’m going to explain what I use the utensils for, pizza making, dough making, etc. First we are going to look at the utensils for making dough and pizza sauce.  Next we will look at what you need to spin out a pizza.  Okay, let’s get started.

Utensils for Dough & Sauce

Tabletop Mixer

You will need a mixer for making your own pizza dough or mixing your pizza sauce.  Make sure the mixer has a dough hook and a wire whip.

Kitchen Scale

Most people have some type of kitchen scale, you will need it to weigh out your dough balls.  Some pizza toppings are easier to add when they are weighed out.

Pizza Peel

You will need a pizza peel to get your pizza in and out of the oven.  I use a wooden peel, but they also come in metal.

Baking stone

Baking stones are used in pizza ovens.  They absorb heat and transfer it evenly to the pizza crust.  These take some time to heat up in the oven but you can definitely tell the difference.

Dough Docker

A dough docker is rolled over your pizza dough to get out all the air pockets.  This results in better looking pizza without a bunch of bubbles.

Dough Box

If you are making your own pizza dough, you will need something to store your dough balls in.  Pizza dough has to be stored flat in your refrigerator.  It can take up quite a bit of space so I use these stackable dough boxes.

Measuring Cups & Spoons

I’m willing to wager you already have a set of measuring cups and spoons.  I use these daily so I invested in a decent set from Amazon here.

Cutting board

Another kitchen utensil that almost everybody has.  This organic antibacterial bamboo cutting board is my favorite for the simple reason it’s very durable.

Dough Scraper

This is a pizza maker’s best friend.  I use my dough scrapers more than my knives.  You can cut your dough balls, chop vegetables, use it for cleaning and probably a hundred other uses.  A must have.

6 quart containers

Love these containers, LOVE ‘EM!! I have 24 of these at my pizza shop and keep four or five at home.  They stack nicely and are small enough to fit in your refrigerator at home.  I use them for pizza sauce, toppings, flour, spices and much more.  My favorite sizes are 6 quarts and 2 quarts. They also come in 1 quart, 4 quart, 8 quart.  If you have the room and are feeling frisky, they also come in 18 quart and 22 quart.

Utensils To Make Pizza

Pizza Cutter

Every good pizza maker needs an awesome pizza cutter. You might not appreciate your pizza cutter until you’ve cut a couple hundred pizzas but trust me it’s important to have a nice pizza cutter.

Ladles

I use a ladle to spread my pizza sauce onto my stretched out pizza dough.  I use a 4oz ladle for my 12 inch pizza and a 6oz ladle for my 16 inch pizza.  You can and should experiment to see what size of a ladle you need.  If you like a lot sauce on your pie maybe get a bigger ladle. You can also just get a smaller ladle and add sauce an ounce at a time.

Pizza Screens

I make two different sizes of pizza.  Large is a 16 inch and small is a 12 inch.  There are many sizes to pick from so experiment to see what works for you. Note: A sixteen inch pizza fits perfectly in my home oven. If you’re thinking of getting a bigger size, measure your oven to make sure your new screen will fit. Also, if you only have on screen, you can only make one pizza at a time.  You will also have to let your one screen to cool before you can use it again.  My advise would be get at least three of each size of pizza you want to make.

Pizza Pans

You are going to need a pizza pan to cut and serve your pizza on.  Whatever size screen you decide on, get at least on pan to serve from.  If you’re serving a lot of people or having a pizza party, you will want to get a few of these.  The pans that I own are the 16 inch and 12 inch.

Slicer

A must have for a pizza maker.  I use my slicer for onions, green peppers, mushrooms, tomatoes, ham, meatballs and much more.

Stainless Steel Dredge

I use a dredge for spreading garlic salt on white pizza, breadsticks and cheesy breadsticks.  You can have a second dredge for a cinnamon and sugar mix to use on a desert pizza.

Plastic Dredge

I use this particular dredge for oregano.  It can be used on your pizzas, breadsticks, cheesy breadsticks, pasta and much more.

Plastic Squeeze Bottles

These are great to have around.  I use one for spreading olive oil on my white pizzas,breadsticks and cheesy breadsticks.  You can also use these bottles for hot sauces, secret sauces and I bet they will work on any other sauce you can think of.

That is my list of the main utensils/ equipment you will need to get started making pizzas.  If I missed something or you have something else we need to add to the list, comment below or you can contact me here.

how to stretch pizza dough pizzaninja.net

Stretching Pizza Dough

This tutorial we are going to teach you everything you need to know about stretching pizza dough.  If you need a recipe for pizza dough I suggest you take a look at my dough recipe here.  If you have your own recipe and need help balling up your dough I have a video tutorial for that also.  Okay, let’s get started.

The first step in stretching pizza dough is dust your dough ball with some flour.  The easiest way to do it is dip your dough ball into a bin of flour.  When you are dusting your dough, keep track of the top and bottom of your dough.  The smooth side is the top, the flattened side is the bottom.

Next we are going to flatten out your dough.  keeping the flat side down and the smooth side up. I use my knuckles but you can use a rolling pin if that works better for you.  When your dough is flattened we are going to flip your dough over, so now the top of the dough (smooth side) is the side contacting the table you are working on.

We are now ready to make the crust.  Spinning clockwise, use your right hand to move the dough and your left hand to guide the dough are around in a circle (see the video at the top of the page).  Keep your fingers together and use the palm and pinky on your right hand to dig into the dough and start shaping the crust.  Use your left palm and pinky to smooth out your crust.  Once you have a nice crust dug out then you’re ready to stretch your pizza dough.  From here on out the top of your pizza dough faces up and the bottom faces down.

Pick up your dough and hang it on the back of your fists (see video).  Keep your fists about shoulder width apart.  Move your fists away from each other about two inches.  Toss your pizza dough up and over to your right and catch it on the back of your fists again.  Reset your fist to shoulder width again and stretch it another two inches.  Hey, you’re officially a pizza maker! Congrats!

Continue stretching your pizza dough until your dough is the same size as your pizza screen.  Lay your dough on the pizza screen, the side that your hands are touching is the bottom of the pizza.  The other side is where we are going to add your toppings.

I hope this helped you in your stretching pizza dough endeavour.  You can contact me if you have any questions or comments.

Restaurant Quality Pizza Sauce Recipe

pizza sauce pizzaninja.net

In this post I will show you how to make restaurant quality, traditional pizza sauce at home.  Nothing will make or break your pizza more than your sauce.  Your pizza sauce should be robust, slightly sweet and have a little spice to it.  Lucky for you, I’m going to show you my favorite, traditional pizza sauce recipe.

The products I work with are high end sauces.  You are more than welcome to use the same tomato products.  You will be able to find similar products at your grocery store.  First let’s take a look at the good stuff.  I use Bonta/ Escalon products and they are available on Amazon.

The three main ingredients are 6 in 1 All Purpose Ground TomatoesBonta Pizza Sauce with Basil, and Bonta Extra Heavy Tomato Puree. These are the products I have found that work the best. They are what I recommend but of course you can experiment with different brands to see what works for you.

Pizza Sauce recipe

 

Procedure and Tips

There is no secret order to mix this pizza sauce.  However I do have a few tips to give you.  This tip goes for anything you are mixing up with a tabletop mixer.  Make sure your mixer is on low!Funny yes, fun to clean up, no.  Some of the sauces are thick and heavy, that’s why we add the water to get a more fluid consistency.  Don’t add the heavy sauces first, they will stick to the bottom.  Add some water, then add the heavy pizza sauce ingredients, mix it until it smoothes out, repeat. When your tomato base looks thoroughly mixed add your spices.

Let everything mix for about ten minutes, then you’re ready to spread it out on your pizza dough.  Refrigerate the rest of your pizza sauce.  It should keep for about 5 days.

That’s all for this tutorial.  Leave a comment or contact me with any questions.  Check back for more pizza recipes and tips, soon you can call yourself a pizza ninja.

dough balls

How to Make Pizza Dough from Scratch

Pizza Dough Balls
This article will walk you through the entire process of making fresh, restaurant quality pizza dough from scratch right at home. On top of that I have a killer recipe you can use (for free of course). Making your own pizza dough is a rewarding experience and when it goes right, it gives you a sense of accomplishment. I am going to share with you all the tricks I picked up during my twenty plus years of making pizzas and pizza dough.

Before we get started, please note that pizza dough is kind of tricky to make/ use. Humidity, heat and the amount of time you let it rise can all play a factor in how your batch pizza dough turns out. What works for me down here in Texas might not work so well in the arctic circle. Making pizza dough is a skill, an art and has some science involved as well so don’t get frustrated if it isn’t perfect the first time.

Equipment and Utensils

The first thing we need to do is make sure we have the tools and ingredients to do the job. First lets take inventory of our equipment we need. The main piece of equipment we are going to be using is a mixer. Yes, these are expensive but they are necessary. If you don’t have one, I bet you have a friend that does. Or if your looking to purchase one (I recommend you do) you can get it here. If you are looking to purchase a mixer somewhere other than Amazon be sure that it comes with all the attachments (a dough hook, flat beater, wire whip). For making dough we will be using the dough hook.

The second piece of equipment you will need is a dough box with a lid that will fit in your refrigerator. Hint: you can use a bowl and plastic wrap if you don’t have one. This container needs to be able to lay flat in your fridge. It will need to be large enough to allow for the dough to rise.

Another piece of equipment you are going to need is a kitchen scale. If you can find one that goes up to five pounds wonderful, if your scale only has onces no problem, we will just have to do some math. You will also need measuring cups and spoons, and a dough scraper/ chopper. So in review we will need:

Ingredients

Alright, now that we have our tools of the trade, we can move on to our ingredients. The recipe that we’re going to use is your basic pizza dough recipe and something very similar to what I used in my pizza shop. There are five ingredients: water, high gluten flour (I highly recommend high gluten flour), salt, olive oil and yeast. The following recipe is 1/16th of one full batch. I broke it down as small as I could keeping in mind we don’t want weird measurements 1/16th or 1/10th.

Pizza Dough Recipe

2 cups water @ 110 degrees
0.50 tablespoons oil (I use olive oil but you can use vegetable oil no problem)
0.75 tablespoons salt
0.25 teaspoon yeast
25 ounces flour high gluten flour

Ingredients

Water

The water you put into your dough can either make or break your batch of pizza dough. There are two things you need to pay attention to, volume and temperature. The volume of water needs to be correct or your pizza dough will be the dry (not enough water), or it will start to stretch itself when you pick it up (too much water). When you measure make sure you get it right to the line.

The temperature of the water is equally important to your pizza dough. Too hot and your pizza dough will rise, then rise some more, then continue rising until it has open your refrigerator door all by itself, not good. Too cold and the yeast will not activate, creating tough pizza dough you won’t be able to work with. When you’re running the water use the back of your hand, it should be warm on the back of your hand not hot.

Oil
Unless you’re an oil aficionado you want be able to tell what kind of oil you add to your dough mix. You can use olive oil, or vegetable oil they both do the same thing. The oil helps brown your pizza dough when baking in the oven. While oil type does not alter your recipe, oil volume will so make sure you get right up to the line.

Salt
Salt affects the activity of the yeast, oxygen and nutrients, as it gives off enzymes and other substances to the pizza dough mixture. In other words, the it regulates the rising process (the rising period it usually one hour but can vary with your location and temperature of the room you’re letting your dough rise).

Yeast
Yeast is probably the most important ingredient in your dough. It affects the flavor and overall workability of the pizza dough. To much and it might take over your kitchen like the blob and taste like you’re eating a 20 year old beer. Not enough and your dough won’t rise and will be impossible to stretch and taste bland.

Flour
High Gluten Flour! I understand there are people out there that are allergic to gluten, if you are one of these people obviously don’t use it. But if you can eat gluten, use high gluten flour. I’ve used traditional flour on five separate occasions and each time my dough was unuseable. Gluten has recoil and stretch properties, giving structure to your pizza dough. Bottom line, if you use regular flour, you will have a tough time stretching your dough ball into a pizza and if you’re lucky enough to get it stretched into a pizza it will have a gritty texture.

Procedure
Are we ready to make some pizza dough? Alright then! The first thing we are going to do is get our water ready. Again we are looking to be around 110*. Once you have your water measured out and ready to go, check to see if your mixing bowl is at room temperature (feel the bowl with the back of your hand, if it’s cold run it under warm water until it’s about room temperature or at least not cold to the touch). When your mixing bowl is ready dump in the water. Next we are going to add the yeast and salt. Mix everything up until everything dissolves.

Next we are going to add our oil, the oil obviously won’t dissolve but give it a good mix regardless. Once our dough water is mixed up (manually by hand) we are going to add the flour and start mixing with the dough hook. MAKE SURE YOUR MIXER IS ON A LOW SPEED! It should take between 5-7 minutes.

When your pizza dough is done mixing you should have on big dough ball. Take the dough hook out and set it aside. Flip the bowl over so you dough ball falls out. We are now going to cut and weigh your pizza dough.

The weight of each piece of dough will depend on what style and size of pizza you are making. Chicago style pizza requires a much thicker crust so you’re going to want to use a couple more ounces of pizza dough. New York style pizza is thin so you will want a lighter dough ball. We are going to make a traditional style pizza somewhere in between Chicago style and New York style.

A good rule of thumb that I follow is if you’re making a 16 inch pizza, use 16 ounces of dough. If you’re making a 12 inch pizza than use 12 ounces, and so on. This part of the pizza dough making process is not an exact science so feel free to experiment.

So now we have our dough weighed out and ready to be rolled up. This process is hard to put into words so here is a video to help explain.

Now that we have our dough balls rolled up we are ready to proof the dough (let the dough rise). We will need to put our dough into something that will have enough room for it to proof. You can use a plastic or metal container with a lid option 2 place your dough into Ziplock bags (if you are using Ziplock bags make sure there is enough room to let the dough proof).

Before we put our dough into the proof box (or bag) we need to give it a coat of oil (vegetable or olive oil, it doesn’t matter). Get a small bowl or container and add a little oil of your choice. Dip your hand in the oil and rub it all over your dough ball. Repeat until all of your dough balls are covered with a thin layer of oil.

The final step is to proof your dough. I proof my dough for one hour…unless we’re in the middle of summer, then I will refrigerate after 45 minutes. This is another step that could be affected by where you live (or at least where you are making your dough).

In extreme environments the heat and humidity will play a role in how much your dough rises. On a hot summer day refrigerate your dough a little early.  Cooler days, let your dough sit out another 15 minutes. If you’re unsure remember this, you can always take your dough out of the refrigerator and let it rise some more, you can’t make your pizza dough un-rise. So if you are not sure, go ahead and refrigerate.

That concludes our pizza dough making tutorial. You are on your way to becoming a certified pizza ninja. Use the comment section below if you have any questions or tips.

pepperoni pizza-pizzaninja.net

Pepperoni Pizza Recipe And Tutorial

pepperoni pizza pizzaninja.net

This pepperoni pizza tutorial will walk you through from start to finish, how to make a pepperoni pizza in the comfort of your own kitchen.  This will also double as a (how to make a cheese pizza) tutorial.  If you want to make your own pizza dough, check out my dough post here.  Let’s start by going over the ingredients, after that I will walk you through the procedure.  For this post I am going to make a 16 inch pizza. So without further ado let’s get started by preheating your oven to 450 and make sure your oven rack is in the middle of your oven.

Pepperoni Pizza Shopping list

Let’s go over what we are going to need to make your pepperoni pizza.

The first thing we are going to do is stretch out our pizza dough.  Stretching pizza dough is something that takes practice to get good at.  Lucky for you, I made a video tutorial about stretching dough.  You can view it below.

Once you have your pizza dough stretched out and on your pizza screen you are ready for some pizza sauce.  For this tutorial we are making a 16 inch pepperoni pizza.  I use 6oz of pizza sauce on a 16 inch pizza.  This is the amount I suggest you use.  Even if you add another ounce you risk making your pizza “soupy” or sloppy.   Using your ladle, add your pizza sauce to the middle of the dough and spread it out in a circular motion getting all the way to the crust.

Hint: Don’t press to hard on your dough when you spread out your sauce.  You might mash your dough into the screen and end up with a pepperoni pizza that is embedded in your pizza screen.

Next we are going to add some cheese.  Sprinkle a light amount (about 1-2 tablespoons) of romano or parmesan cheese on the pizza sauce.  No problem if you get some on the crust, most people will be excited about it.  Now we are ready for some pizza cheese.  On a 16 inch pie I use about 2 cups of cheese (I like cheese).  Experiment and see what the right amount of cheese is for you.  You want to be able to see some of your pizza sauce when you are done.

If you are a fan of just cheese pizza then you are ready to put your pizza in the oven (10-12 minutes @ 450).  If you are more adventurous and want some pep on your pie, then pep is what we shall make.  On a 16 inch pizza pie I use 40-45 slices of pepperoni.  Again this another area you might want to experiment with to see what works for you.

We are finally ready to start baking your awesome pepperoni pizza.  Your oven should be preheated to 450 degrees.  You also need to make sure your oven rack is in the middle of your oven.  This is very important. If the oven rack is at the top of the oven, the bottom of your pizza won’t properly bake.  If the oven rack is at the bottom of your oven, the bottom of your pie will burn.

Slide your pepperoni pizza in the oven.  Make sure your dough isn’t hanging off the edge of the pizza screen.  If it is, just tuck it back on the screen.  Bake your pie at 450 for about 10-12 minutes (every oven is different).  You want to have a nice golden brown crust and your want some blistering (browning up) on your cheese.  Cut, serve and enjoy.

I hope this tutorial was helpful.  Please contact me with any questions and leave a comment below.

 

What kind of cheese goes on pizza pizzaninja.net

What Kind Of Cheese Goes On Pizza

What kind of cheese goes on pizza pizzaninja.net

What kind of cheese goes on pizza?

What kind of cheese goes on pizza?  This is the third most asked question I am asked.  Right behind, how did you learn how to make pizza, and can I play with the dough?  All are very good questions but today we are going to focus on what kind of cheese goes on pizza.

So really, what kind of cheese goes on pizza?  Let’s see, there’s mozzarella, cheddar, provolone, romano, parmesan and even colby.  The real answer is whatever kind of cheese you want.  Most pizza shop use a blended cheese.  My personal recipe calls for 2 parts mozzarella to 1 part lightly smoked provolone.  I also add a pinch of romano cheese on top of the sauce.

Mozzarella Cheese

The reason we use mozzarella is for its ability to produce big dark splotches of caramelization (the dark spots in the cheese on a cooked pizza).  This is known as blistering.  The image below is a great example of cheese blistering.

What kind of cheese goes on pizza blistering-pizzaninja

Mozzarella is made by repeatedly stretching and molding fresh curds. For that reason it has a lot of elasticity.  Mozzarella melts great as well. However too much mozz and your pizza will look like a deep fried cheese stick that just came out of the fryer.  You know when you’re hungry and your cheese sticks arrive, you try to break one in half and you produce a string of cheese that won’t stop.  That’s the effect you will get with 100% mozzarella.

Lightly Smoked Provolone

Like I said earlier, my recipe is 2 to 1, 2 mozzarella to 1 provolone.  Provolone is a semi-hard Italian cheese, it also varies in flavor depending on how long the cheese was aged.   The provolone I use is lightly smoked.  The smoking of this cheese takes the edge off and makes it a little less sharp.  Provolone and mozzarella couldn’t be more different.  That’s why they make a great team.  It also lightly blisters (not as much as mozzarella).

Cheddar Cheese

Cheddar is a sharp-tasting cheese is sometimes used with traditional pizza. Most of the time we see it on specialty  pies, like buffalo chicken, Philly cheese steak and many other pizzas.  Cheddar blisters very quickly in the oven.  It can make your pies look burnt or very well done.  That’s why if you are going to use cheddar, it’s a good idea to blend it in with your regular pizza cheese.

Those are the three main cheeses I use in the pizza making process.  There are literally hundreds of different cheeses out there so go ahead and experiment.  Let me know what you think in the comments.  If you have any questions please feel free to contact me.