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The Lost Art of Homemade Pizza
By Tom Poljak
With tens of thousands of pizzerias in America, billions of pizzas consumed each year, and the relatively low cost to purchase pizza, the art of making homemade pizza is slowly disappearing. But what better way to bring family and friends together than for a pizza party right at home? It’s fun, it’s easy, and you can even make an event of it.
The most important step in planning your homemade pizza party is having the correct tools. It’s simple. All you need is a heavy duty baking (pizza) stone, screens, pizza peel (metal or wooden with a short handle), pizza pans (for deep-dish pizzas), tongs, pizza cutter, an oven that can reach a temperature of 550 degrees and a good wooden cutting board. Once you have all the necessary tools, you’re ready to start thinking about the process of making pizza.
The most difficult and most time-consuming part of making pizzas at home is making the dough. There are various websites, magazines and DVDs available that can teach you how to make homemade dough—but we’ve got an easy way around this. Head over to Cibrone’s Bakery on Grove Road in Castle Shannon and pick up some of the best pizza dough you will find anywhere! Making homemade dough is an involved process that requires special flour, a heavy-duty mixer with a dough hook, a scale, and most importantly, knowing the proper method. Cibrone’s Bakery makes it simple to purchase frozen pizza dough balls that are ready to make anytime. Basically, all you have to do is thaw the dough. It doesn’t get any easier than that!
Below you will see recipes of pizzas made at home with the above tools.
Once again to properly bake your pizza, the key is to have a thick baking stone, which can be found at your local restaurant supply company for less than $50. We’ve chosen proven recipes that are interesting and ones that most people would enjoy.
Method for Forming Dough
It takes some time to perfect the method of forming your dough to the correct size to fit your pizza screen. But that’s part of the fun!
1. Thaw the dough in the refrigerator overnight. Approximately 15 minutes prior to use, take the dough out of the refrigerator. This allows the dough to “warm-up” which makes it easier to work.
2. Fill a shallow bowl with corn meal. Place your dough into the bowl and coat both sides of the dough.
3. Place the dough on a lightly floured countertop or table. Gently push the center of the dough ball with your palm to begin to shape it into a circle. Using your fingers, gently push the dough outwards while rotating the dough on the table to start forming your circle. If the dough begins to stick to the table, sprinkle the surface with additional cornmeal or flour.
4. At this point the dough will still be too thick. Flip the dough over and use your fingers and continue to push the dough outwards while rotating the dough on the table. As you continue to press outward, the dough will become thinner and start to take shape.
Leave approximately one half-inch border on the edge that is thicker than the rest of your dough. This will form a thick crust and puff up at the edge when baked. You can also practice slapping the dough from one hand to the other, constantly rotating the dough as you transfer it back and forth from hand to hand until it stretches to your desired size. This process allows the dough to stretch more easily, giving it a more uniform thickness. But be careful, you can easily “tear” holes in the dough by tossing it back and forth from hand to hand. If this happens, once you’ve placed your dough on the pizza screen, simply pinch the hole(s) closed.
5. Once you’ve worked the dough to the desired size, gently transfer the dough to the screen. We used a 10-inch screen for our pizzas. The dough may start to shrink a bit. Gently pull the dough out towards the edge of the screen being careful not to lose the half-inch lip you’ve created for your crust. Another method is to use a rolling pin (similar to rolling out a pie shell). Using a rolling pin will give you a slightly different texture and thickness. It also helps release air bubbles from the dough, giving you a flatter, crispier crust.
6. Finally, add the toppings to your pizza, place it in the oven, and in a few minutes or so you’ll have a homemade pizza that everyone will enjoy!
Taco Pizza
Ingredients:
Taco Meat (recipe below)
Pizza Sauce
Chilies
Tortilla Chips (crushed into medium pieces)
Cheeses (shredded)
Monterey Jack, Mild Cheddar, Sharp Cheddar
Lettuce (shredded)
Avocados (slices - optional)
Tomatoes (small dice) Onion (small dice – optional)
Black Olive (sliced – optional)
Sour Cream (optional)
Taco Sauce
Method:
1. Place baking stone in cold oven and preheat to a temperature of 550 degrees. Keep the oven and stone at the 550 degree temperature for about 20 minutes before baking your pizza.
2. Have all ingredients prepared and ready to assemble your pizza.
3. Form dough as explained above.
4. Top formed pizza dough with 5-7 ounces of Pizza Sauce.
5. Crumble or spoon Taco Meat on top of the pizza sauce. Top with Tortilla Chips and 2-1/2 oz of each Monterey Jack and both types of cheddar cheese.
6. To transfer to oven; place pizza peel under the screen. Open oven and place pizza on top of baking stone as quickly as possible. Use a second person to make this step easier; one person opens the oven door and the other places the pizza in the oven.
7. Bake for approximately 5-7 minutes or until the crust is golden brown. Be watchful as to not burn the crust, cheese or toppings.
8. Open oven and remove pizza from the pizza screen using the pizza peel. Place pizza on a wooden cutting board and let stand for a few minutes. Remove the pizza screen from oven with tongs or pizza peel. Allow screen to cool before making another pizza.
9. Top with lettuce, tomatoes, mild cheddar cheese, olives, onions, sour cream and avocados.
10. Drizzle Taco Sauce over pizza.
11. Slice with pizza cutter and serve.
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Taco Meat Recipe
Ingredients:
1/2 lb Ground Beef
1 Tbsp Garlic (minced)
1/2 Yellow Onion (finely chopped)
2 Tbsp Olive Oil
2 Tbsp Chili Powder
1/4 tsp Cayenne Pepper
1/4 tsp Cumin (ground)
1/2 cup Refried Beans
Method:
1. Place olive oil in a large sauté pan, add onions and cook until they turn translucent. Add garlic and sauté for another minute.
2. Add ground beef to onions and garlic and sauté until brown and thoroughly cooked. Use a potato masher to break up the ground beef into tiny pieces.
3. Once the ground beef is nicely brown and in small pieces, add all other ingredients. Continue to cook until all ingredients are well combined with the meat. Remove from heat and carefully drain off any excess grease from the pan. Set aside to cool. Any unused taco meat can be kept in the refrigerator in an airtight container for 2-3 days or frozen for future use.
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Meatball Pizza
Meatball Ingredients: (make size of large marbles)
1/2 lb Ground Beef
1/2 lb Ground Veal
1/2 lb Ground Pork
1/4-cup Yellow Onions (small dice)
1/4 Cup Olive Oil
1 Tbsp Garlic (mashed)
1/3 – 1/2 cup Plain Breadcrumbs
2 eggs
1/4 cup Pecorino Romano cheese
1-2 tsp Salt
1 tsp White Pepper
1 tsp Red Pepper Flakes
Pizza Sauce
Mozzarella Cheese
Provolone Cheese
Pecorino Romano Cheese
Method:
1. Sauté onions in olive oil until translucent then set aside to cool.
2. Place all of the meatball ingredients in a mixer and mix until thoroughly combined. Important – take a small amount of your meatball mixture (about 1/2 oz) and make a mini hamburger. Sauté in a skillet, let cool, then taste for correct seasoning. Adjust seasonings if needed. Form mini meatballs about the size of large marbles then bake until completely cooked. Your meatball mixture will make more than needed. Make larger meatballs with extra meat or make additional mini meatballs and freeze for a future use.
3. Place baking stone in cold oven and preheat to a temperature of 550 degrees. Keep the oven and stone at the 550 degree temperature for about 20 minutes before baking your pizza.
4. Form dough as explained above.
5. Top dough with pizza sauce, meatballs and cheeses.
6. To transfer to oven; place pizza peel under the screen. Open oven and place pizza on top of baking stone as quickly as possible. Use a second person to make this step easier; one person opens the oven door and the other places the pizza in the oven.
7. Bake for approx. 5-7 minutes or until the crust is golden brown. Be watchful as to not burn the crust, cheese or toppings.
8. Open oven and remove pizza from the pizza screen using the pizza peel. Place pizza on a wooden cutting board and let stand for a few minutes. Remove the pizza screen from oven with tongs or pizza peel. Allow screen to cool before making another pizza.
9. Slice with pizza cutter and serve.
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Pierogie Pizza
Ingredients:
Mashed Potatoes (use a food mill if you have one, if you do not, mash the potatoes with a mixer or mash by hand)
2-1/2 lbs Boiled Potatoes
4 oz Whole Butter
3-4 oz Half & Half
Salt and White Pepper to taste
Garlic Salt (optional) to taste
Note: Make sure that your mashed potatoes are well-seasoned.
1 Tbsp each Olive Oil and Butter (for sautéing the onions)
1 medium Yellow Onion
Mild Cheddar Cheese
Method:
1. Sauté Onions until they caramelized (light golden brown). Set aside to cool.
2. Combine cooked potatoes and other ingredients, mash and then set aside to cool.
3. Place baking stone in cold oven and preheat to a temperature of 550 degrees. Keep the oven and stone at the 550 degree temperature for about 20 minutes before baking your pizza.
4. Have all ingredients prepared and ready to assemble for your pizza.
5. Form dough as explained above.
6. Carefully spread the well-seasoned mashed potatoes with the back of a large spoon to about 1/2-inch of the edge of the dough. The layer of potatoes should be about 1/4-inch thick. Place caramelized onions evenly on top of potatoes then top with shredded mild cheddar cheese.
7. To transfer to oven; place pizza paddle (peel) under the screen. Open oven and place pizza on top of baking stone as quickly as possible. Use a second person to make this step easier; one person opens the oven door and the other places the pizza in the oven.
8. Bake for approximately 5-7 minutes or until the crust is golden brown. Be watchful as to not burn the crust or cheese.
9. Open oven and remove pizza from the pizza screen using the pizza peel. Place pizza on a wooden cutting board and let stand for a few minutes. Remove the pizza screen from oven with tongs or pizza peel. Allow screen to cool before making another pizza.
10. Slice with pizza cutter and serve.
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Apple Strudel Dessert Pizza
Ingredients:
4-5 Golden Delicious Apples
4 Tbsp Unsalted Butter
1/3 cup Light Brown Sugar
1/2 cup Raisins
1/2 cup Walnuts (coarsely chopped)
1 tsp Vanilla
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
Powdered Sugar (optional)
Vanilla Ice Cream (optional)
Method:
1. If you have an apple peeler/slicer/corer, use it. It is the perfect tool for this recipe. If not, peel by hand, remove the core and thinly slice the apples.
2. Over medium heat, add unsalted butter to a large sauté pan. When butter is melted, add apples and stir until they are well coated. Add light brown sugar and vanilla and continue to cook while continuously stirring for about 5 minutes. Add cinnamon, nutmeg, raisins and walnuts then sauté for another few minutes or until the apples are tender but still hold their shape. Do not overcook. Remove from heat. Set aside to cool.
3. Place baking stone in cold oven and preheat to a temperature of 550 degrees. Keep the oven and stone at the 550 degree temperature for about 20 minutes before baking your pizza.
4. Form dough as explained above. Note: Use a rolling pin for this pizza. The crust will be thinner and bake more crispier.
5. Spread cooled apple mixture on top of formed dough.
6. To transfer to oven; place pizza peel under the screen. Open oven and place pizza on top of baking stone as quickly as possible. Use a second person to make this step easier; one person opens the oven door and the other places the pizza in the oven.
7. Bake for approx. 5-7 min. or until the crust is golden brown.
8. Open oven and remove pizza from the pizza screen using the pizza peel. Place pizza on a wooden cutting board and let stand for a few minutes. Remove the pizza screen from oven with tongs or pizza peel. Allow screen to cool before making another pizza.
9. Slice with pizza cutter. Sprinkle with Powdered Sugar and serve with Ice Cream (if desired).
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Grilled Chicken Caesar Pizza
Ingredients:
4-6 oz Grilled Chicken (breast meat)
Creamy Caesar Dressing (we used Ken’s)
Pizza Sauce
Romaine Lettuce (1/2 head)
Provolone Cheese (shredded)
Mozzarella Cheese (shredded)
Pecorino Romano cheese (freshly grated)
Campari tomatoes (sliced)
Black Pepper (freshly ground)
Method:
1. Grill chicken until thoroughly cooked, let cool then slice into thin strips. Set aside.
2. Place 1/2 head of lettuce into a pan, lightly drizzle with olive oil then top with Pecorino Romano cheese. Broil lettuce for 30 seconds, let cool then slice into one-inch squares. Set aside.
3. Place baking stone in cold oven and preheat to a temperature of 550 degrees. Keep the oven and stone at the 550 degree temperature for about 20 minutes before baking your pizza.
4. Have all ingredients prepared and ready to assemble your pizza.
5. Form dough as explained above.
6. Top formed pizza dough with 5-7 ounces of Pizza Sauce.
7. Follow with sliced grilled chicken and then 4-5 oz each of mozzarella and provolone cheese.
8. To transfer to oven; place pizza peel under the screen. Open oven and place pizza on top of baking stone as quickly as possible. Use a second person to make this step easier; one person opens the oven door and the other places the pizza in the oven.
9. Bake for approximately 5-7 minutes or until the crust is golden brown. Be watchful as to not burn the crust, cheese or toppings.
10. Open oven and remove pizza from the pizza screen using the pizza peel. Place pizza on a wooden cutting board and let stand for a few minutes. Remove the pizza screen from oven with tongs or pizza peel. Allow screen to cool before making another pizza.
11. Top with lettuce, tomatoes and additional Pecorino Romano cheese.
12. Lightly drizzle the creamy Caesar Dressing on top of the pizza.
13. If desired, grind black pepper on pizza to taste.
14. Slice with pizza cutter and serve.
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Seasoning Your Pizza Screens
Before you bake your first pizza, you must season your pizza screen. To do this, you will need a can of spay oil. We used PAM®. In a well-ventilated area (preferably outside), heavily spray each side of the screen. Place screen in a 450° preheated oven. Please note that your oven will become smokey as the oil burns. Please use your exhaust fan and open the windows while doing this step.
Heat screens in oven for about 10-15 minutes. Remove with tongs and set aside on heat-proof surface to cool. Once cooled, re-spray with oil and heat again for another 10-15 minutes. When your screens have a dark golden appearance, they are seasoned. Cool completely before using.
After use, there is no need to wash your screens. Simply brush to remove any baked-on cheese or dough, then store for future use.
A special thanks to Cibrone’s Bakery for providing us with the frozen pizza dough used in our recipes.
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M. CIBRONE & SONS BAKERY
