Eric suggested this pizza. He heard about it on one of his podcasts. I am glad he remembered it, that is for sure. I checked online to investigate 🙂 and the recipe I decided to follow was from #SeriousEats. The secret ingredient; Wisconsin Brick Cheese (NOT the aged one). It is simple and very DELISH!
Detroit Style Pan Pizza
300g Bread Flour (about 2 generous cups)
5g instant yeast (or about 1 teaspoon. I used a heaping teaspoon)
9g salt (1 1/2 teaspoons of table salt or 1 Tablespoon Kosher. I used Kosher)
220g water (about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed
I make my dough in a food processor. You can use a stand up mixer or your muscles. Whatever works for you!
- Combine flour, yeast, and salt in bowl of food processor and pulse to combine.
- Turn on processor and add water until the dough forms a ball that rides around the bowl of the processor.
- Transfer dough to a greased bowl, form into tight ball and cover with plastic wrap.
- Set aside in a warm place until doubled in volume. About 2 hours.
2 Tablespoons olive oil
2-3 garlic cloves
2 teaspoons dried oregano
Dash red pepper flakes
28 ounce can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon sugar
Kosher salt to taste (I used 1/2 teaspoon)
- Adjust oven rack to lowest position and preheat to 550 degrees or as close to it as your oven gets.
- Heat 2 Tablespoons olive oil in a medium sauce pan over medium heat until shimmering.
- Add minced garlic, oregano and pepper flakes and cook, stirring until fragrant. 30 seconds works.
- Add crushed tomatoes, garlic powder, onion powder and sugar.
- Bring to a simmer and cook until reduced to about 3 cups. Takes about 30 minutes. Add salt to taste.
- You will need a 13×9 inch cake pan, 2 Tablespoons olive oil and 12 ounces Wisconsin Brick Cheese cut into 1/2 inch cubes. If you want to add pepperoni you can. I only made the cheese pizza this time. Next time Boars Head pepperoni. (I bought it this weekend!)
- Put 2 Tablespoons olive oil in 13×9 inch cake pan and spread oil in pan. (I used my aluminum, not my glass one.)
- Transfer dough to pan and turn to coat in oil. Press down on dough and spread it toward the edges. It will not go all the way to the edges this time and that is fine. Spread it as much as you can without tearing, cover tightly with plastic and set aside for 30 minutes to rest.
- 30 minutes have passed!! Press down on the dough with your fingertips to remove any large bubbles, pushing toward edge. (For me 30 minutes was enough of a rest. If it doesn’t go to the edges you can let it rest a little longer.)
- Lay half of pepperoni (if using) evenly over face of dough. (As I mentioned, I did not use pepperoni.)
- Top with cheese cubes, spreading it evenly all the way to the very edges of the pan. The photo below is how you want it to look. (If using pepperoni, lay rest of pepperoni down)
- Spoon sauce over surface in 3 even rows, lengthwise. (You will only use half of the sauce. You can make another pizza or freeze for the next time.)
- Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 15-20 minutes.
- When you take out of oven, run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide onto cutting board.
- Cut pizza and serve.
You will love it! Guaranteed. ENJOY!!
Quick, favorite dip for this family! Simple and Delicious!!
Seven Layer Dip
1 can Refried Beans
1 package Taco Seasoning Mix
1 package cream cheese, softened
1 can chopped green chiles
1 cup thick and chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 ounces)
1/2 sliced black olives, drained (2.25 ounces)
1 medium tomato, diced
- In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
- In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
- Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
We are revisiting some of the 50 State 50 Pizzas that got me motivated to start this blog. Friday we brought back the Georgia pizza. This was called the Yuppie pizza from Vinnie Van Go-Go’s, Savannah, GA. Martin and Martin2 really liked this pizza (not as much as the Purple Pig or Strawberry Balsamic pizzas) but pretty close. Kent thought it was good but he would have preferred another cheese other than feta. Why don’t you give it a try and tell us what you think?
Georgia “Yuppie Pizza”
2 tomatoes, sliced, remove seeds
1 – 5 oz jar artichoke hearts (I used the whole jar)
Spicy Italian sausage
2 Tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried rosemary
Preheat oven 475 degrees.
1. Place the olive oil, minced garlic and rosemary in a bowl. Let sit for 10-15 minutes.
2. Brush pizza dough with olive oil mix
3. Top with banana peppers, artichoke hearts, tomatoes, mushrooms, spinach, sausage and feta (You can put on as much or as little of the toppings you would like. It is your pizza!)
4. Bake 10-12 minutes. Chow down!
Fridays are always fun! I am really enjoying making these different pizzas again and of course Martin taking random selfies! He is pretty funny!! 🙂
October 18, 2011 was the last time we made this pizza. It is the New Hampshire pizza from 50 States 50 Pizzas. (As you can see from my 2011 posting to this updated one I have improved on my recipe postings!) For our Friday gatherings I have been asking everyone to check out all the pizzas we have done. I want them to let me know which one(s) they would like to revisit. This Friday our blast from the past was the “Spicy Guacamole” pizza. I can’t believe October 2011 was when I first started this blog. This was one of our first pizzas that we tried. It was delicious then and it was delicious today. We really need to make it more than every 3 1/2 years!!
For the Guacamole
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 clove garlic, minced
For the pizza toppings
1/2 small red onion, sliced
1 small roma tomato, seeded and diced
Cheese (You could use one cheese or 4 different cheeses. This time I used; Provolone, Pepper Jack, Colby/Monterey Jack and Mozzarella. You use about 1/3 cup of each one if you are going to use 4. Depends on the weight of your dough. I used a 12 ounce dough size for this pizza.)
SRIRACHA Sauce (You must use hot sauce. Use your favorite. We use Sriracha.)
1 tablespoon chopped cilantro (we did not use the cilantro either time. I would suggest adding the cilantro AFTER you bake the pizza.)
1. Make the guacamole – In a medium bowl place the scooped avocado pulp and lime juice, toss to coat. (This will prevent the avocado from turning brown AND gives a nice flavor). Add the spices and mash. I use a fork. (I don’t use the food processor because it gets too smooth for our taste.)
2. Top pizza with cheese (as I mentioned above we did use 4 different kinds), diced tomatoes and sliced red onion.
3. I put the guacamole in a ziploc bag. Cut one of the corners and put on the pizza in a checkerboard manner. (well, kind of!)
4. Kent topped with the Sriracha sauce. He squirted it on in a circular motion starting from the middle and working out to the edges.
5. Baked at 475 degrees for 12-14 minutes.
We really enjoyed this pizza. I tend to like the pizzas with no meat. This has just the right spice. Hope you give it a try and enjoy. It is also great warmed up for breakfast!! 😉
Pizza Friday extended into Saturday this week. I made pizza on Friday but only a cheese pizza and a sausage pizza. Martin wasn’t able to come on Friday and the Alaska pizza was one he really wanted to try. Alaska was a Salmon pizza. The toppings for Alaska were tomatoes, green pepper, red onion, salmon and mozzarella. I used the New York Thin Crust pizza recipe. This time instead of dividing the dough evenly, I divided in thirds. This made about a 12″ pizza which is the perfect size for my stones. Not much in leftovers though! 😦
When I read the description of this pizza it didn’t say anything about a sauce. I ended up using a mix of olive oil, juice from a fresh lemon and 1 clove of minced garlic. I let that set on the counter while I prepared the toppings for the pizza. I then coated the entire dough with the olive oil mix, then added mozzarella cheese. I topped the cheese with tomatoes, green pepper, red onion and a 1/4 pound thinly sliced salmon.
Honestly, I did not think this combination sounded enticing at all! Neither Kyle or myself are seafood people. Kent opted out last night. Martin brought a long time friend, Brenda over with him. Brenda has been to many food festivities at our home. So, let the taste testing begin! I always taste the pizzas. Kyle actually had a piece and we were both pleasantly surprised. Martin(4pieces) and Brenda (2 pieces) loved it! He took 2 pieces home for Jordan. End result; this was a success. I will definitely make this one again. Next time Kent and Rachel will have to try it. 🙂
I decided to make a 50 State, 50 Pizza – pizza this Friday. The state is South Dakota, the toppings; pizza sauce, spicy sour meatballs, sauerkraut, jalapeño peppers with mozzarella cheese. I also made a cheese pizza (Kyle’s favorite), chicken wings (Eric’s favorite), duner kebab (Martin’s favorite) and shrimp with cocktail sauce (Rachel’s favorite).
Here is the my recipe for spicy sour meatballs (which is an appetizer in itself). When you make the meatballs they should be 1 inch size meatballs. I wasn’t sure what to do for the spicy sour sauce. I checked out different recipes and this is what I came up with. Check out my meatball recipe on another post. Here is the spicy sour sauce:
Spicy, Sweet, Sour Sauce
1/2 cup ketchup
1/2 cup chili sauce
1 small onion diced finely
2 cloves garlic, minced
1/4 cup light brown sugar
1/4 cup red wine vinegar|
1 Tablespoon worcestershire sauce
1 Tablespoon sriracha sauce (that is the spicy kick!)
Mix all together. Pour over cooked meatballs, bake at 375 for 30 minutes. I fried the meatballs to brown them. You could put the uncooked meatballs in a casserole dish and pour the sauce over them. Bake for a longer period of time.
Here is the assembling of this pizza. Very simple and delicious ( to those who like sauerkraut). 😉 Enjoy!
We had another enjoyable Pizza Friday. For our state pizza we chose Montana. This pizza is from When In Rome Mediterranean Restaurant, Big Fork, Montana. The name of the pizza is “Best Pizza Ever”. We started the evening with a cheese pizza on whole wheat pizza crust, then the Purple Pig Pizza (remember Indiana). The Cheese pizza on whole wheat pizza crust was quite delicious. We all agreed this was the best crust yet. The Purple Pig pizza is with pulled pork. Martin really likes this one. Eric, now that he is eating meat, is also a fan. YUMMY!
We finished the night with Montana, “Best Pizza Ever”. This pizza was on a whole wheat pizza crust with pizza sauce, gorgonzola cheese, roasted red peppers, red onion, garlic and pepperoni topped with Mozzarella.
The Gorgonzola cheese is an Italian Blue Cheese and had quite the bite. I thought all the flavors went really well together. However, the cheese was a bit too much for me. Kent, Martin and Sean really enjoyed this pizza. The crust was a definite plus and I will be making Whole Wheat Pizza Crust on a regular basis. Martin and Sean really liked the flavor of the cheese. They both like strong flavored cheeses and that works for them. Kent thought all the flavors worked really well together. He thought the cheese had a bite but he liked it. Kyle did not like it. Jordan ate half and threw out the rest! I think you know what he thought about it. 😦 Rachel was okay with it but would not want it again. Eric opted out of this one. I would make this one again. It was easy to make and even though the cheese had a bite it went really well with it.
Another wonderful Friday. Family, friends, food and fun! Can’t ask for more than that can you?
Utah was the state for this Pizza Friday. Utah was a Roasted Corn Pizza with chiles, red onion, gremolata and parmesan cheese. I also made our usual veggie pizza and meat pizza. Everyone seems to like the sausage, bacon and Canadian bacon pizza every Friday. That one is a good fall back for fails. 😉
Here is what I did for Utah;
1 lemon (peel the zest from the lemon)
1/4 cup parsley
3-4 garlic cloves chopped
Chop finely the zest from the lemon, chop 1/4 cup parsley, chop garlic cloves. Mix all together.
Roasted Corn Recipe
In a frying pan I melted a 1/4 cup butter over low heat. (If you wanted to use olive oil or less butter you could. I am not afraid of butter…ever!) Added a chopped jalapeño, chopped poblano chile pepper, 1/2 cup chopped red onion with some salt & pepper. In the meantime I prepared a 16 oz bag of frozen corn. I rinsed that in cold water and then put on a towel to remove the moisture. I mixed the corn in with the peppers & onions. I then put on a baking tray brushed with olive oil and placed a 350 degrees oven. I let that bake for about 45 minutes.
To prepare the pizza I used olive oil as a base. I added the roasted corn mix, gremolata then the parmesan cheese. I kind of overdid the gremolata. 😦 Here are the results; Kent; flavors too much, Kyle; too salty, Eric; crust was good but the flavors were overpowering especially the lemon, Martin; earthy garlic flavor, taste lingered; Sean; first bite was great, too much after that bite, very heavy, Katrina; way too much flavor, Rachel and I; we liked it (what do we know?) 😉 This pizza combo didn’t work for the majority of us. Next time, less gremolata. However, we had some leftover roasted corn and that was very delicious. I would definitely make roasted corn again. Sometimes it work, sometimes it doesn’t, that is life isn’t it?! That is what makes things interesting! Keep moving forward… 🙂
The pizzas I made this week were cheese pizza for Eric & Rachel, sausage pizza for Kyle, a pizza request from Martin was a little different and I will hit on that when I post the photo. The Texas pizza was the Hill County pie from West Crust Artisan Pizza Pies, Lubbock TX. This pizza was brushed with olive oil, topped with mozzarella and feta cheese, red onions, bacon and……glazed pecans. Yes, glazed pecans and this pizza was DELISH!! (I will post the Glazed Pecan recipe in my “Recipe” section.) Kent, Jordan and myself thought this pizza was quite tasty. Jordan said the sweet, salty flavor really worked great. I have to agree with him on that one. Only thing was the glazed pecans got kind of dark. Next time I would put the pecans on before the cheese. Other than that it was a success.
Martin had an idea for his pizza; Brushed with olive oil, light coating of pizza sauce, provolone, basil, fresh mozzarella, shredded mozzarella,& sliced tomatoes.
Then when I took it out of the oven, he wanted topped with cucumbers. Yes, I said cucumbers and Martin loved it.
By the time I did this pizza I was too full from the Texas pizza to try it. Martin took it all home so I didn’t get to try a piece! 😦 Next time I guess. Another pizza Friday come and gone. See you next week!
Our pizza this week was from Bar Centro in Cleveland OH called the Sunnyside Pizza. I used the New York Pizza Dough recipe for this one. I started by brushing on melted butter, added slices of provolone cheese, topped cheese with pancetta (I bet you could use bacon), cracked an egg in middle of pancetta, then finished by adding parsley. When I took it out of the oven I added black pepper. Don’t forget the black pepper!
Kent helped me with this one. He suggested I make the pancetta so that it was like a bowl. That way the eggs would stay in place. I ended up using 2-3 slices of pancetta and formed a bowl. (Pancetta is a very thinly sliced Italian bacon.) I then cracked the egg into the pancetta “bowl”. I think you can see by looking at the photo how we did that, right?
Kent, Martin, Jordan and myself tried this one. We liked it. Kyle is not a fan of eggs. He had his usual sausage pizza. Eric & Rachel had the vegi pizza. Martin also enjoyed the vegi pizza. I made half with mushrooms for Rachel. Martin also really likes mushrooms so he had 2 pieces of that before the Ohio Pizza.
We enjoyed the OH pizza. This would be a great breakfast pizza. Kent did say as far as leftovers, not so great. This one needs to be eaten freshly made. Not as delicious the next day. This one is a winner and we will be making this for breakfast (or dinner) very soon. 🙂