Like the name suggests, Garlic Pizza is rich in garlic content and spicy in taste. It is unique because of the high quantity of garlic and the usage of two different kinds of pepper. The dough continues to be that of the regular kind, but the addition of parsley gives more taste to this pizza. It is usually a quick snack for most and is widely famous all across USA. For those who like their pizza spicy, Garlic Pizza is the ideal choice. PREPARATION TIME: 45 minutes COOKING TIME: 30 minutes INGREDIENTS: For the dough: One pack of active dry yeast of 1/4th ounce 110 degree F heated, 1 cup of warm water 1 ½ teaspoon of Sugar All purpose flour around 2 1/4th to 2 ½ cups 2 tablespoons of Olive oil 1 teaspoon of Salt For the topping: 1 cup of skimmed milk 2 tablespoons of butter 8 to 10 cloves garlic 2 tablespoon flour 1/4th tablespoon salt 1/4th tablespoon ground cayenne pepper 1/4th tablespoon ground black pepper 8 ounces of shredded mozzarella cheese ¼ cup of grated Parmesan cheese 1 to 2 tablespoon dried parsley PREPARATION: Take a large bowl and add the active yeast and warm water into it. Stir it in sugar, and let it rest for 10 minutes until it starts to bubble. Take another bowl and mix 2 ¼ cups of flour and salt in it. Add oil and the yeast mixture to it until, stiff dough is formed. Put the dough on a floured surface and knead for about five minutes until it is smooth and elastic. Keep adding extra flour to it, to prevent it from sticking to the surface. Coat the dough with oil or butter and cover the bowl with a wet towel or plastic wrap. Keep it in a warm place and let it rise for about 30 minutes. It should become double in size. Heat a saucepan on low heat and melt butter in it. Add peeled cloves of garlic to the butter mixture. Cook the garlic for about 10 to 15 minutes until they turn golden brown. Heat the skimmed milk in a microwave for about 2 minutes. Add flour to the butter – garlic mixture and whisk for about 2 minutes. Add warmed milk, pepper and basil to the mixture. Whisk all of them together. Continue heating them on medium heat, whisking often. Once it thickens and is bubbly, leave it to cool off. Take out the dough and roll or stretch it on a 12 – 15 inch greased pizza pan. Pour garlic sauce on top of the unbaked pizza crust and spread it within ½ to 3/4th inch from the edge. Sprinkle mozzarella evenly on top of the garlic sauce. Sprinkle Parmesan and Parsley too. Slide the Pizza into the oven for about 10 – 15 minutes until the crust is golden and the toppings are bubbly. Go for quality ovens, like the ones offered by Californo. Take out, slice and serve hot with oregano and chili flakes.
Pizza night has long been an American tradition. Sadly, many people think homemade pizza is a difficult, if not impossible task. Homemade pizza is very easy, economical and does not have to include a box with a mustached chef. The most important part of the pizza is the crust. This recipe is very inexpensive, costing less than one dollar for four pizza crusts. Selecting the toppings for homemade pizza is as individualized as the cook. A pizza can be as simple as crust, sauce and cheese. For variety, brush the crust with olive oil, spread thinly sliced roma tomatoes and top with slices of fresh mozzarella and a sprinkling of basil. While pizza stones can cost quite a bit of money, there is a less expensive alternative. Unglazed quarry tiles can be purchased at most big-box lumber/hardware stores in 4-inch or 6-inch squares. The standard oven rack can be covered, leaving circulation space around the sides, for less than $15. There is no need to remove the stones from the oven. When baking, just place pans directly on the stones and there is no difference in baking times. But, if you really want to have a perfect and delicious pizza crust, try using a proper pizza oven. You can check some options on Californo. Crust: 5 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 1 teaspoon instant (rapid-rise) yeast 2 tablespoons olive oil 1 ¾ to 2 cups room temperature water Directions: In bowl of food processor fitted with a dough blade, combine flour, sugar, salt and yeast. Pulse food processor 2-3 times to blend dry ingredients. With food processor running, slowly pour the olive oil and 1 ¾ cups of water through the chute. Continue to process until combined. Allow dough to rest for five minutes. Process the dough again for approximately 1 minute, adding additional flour or water if necessary. The pizza dough will be more wet and sticky than typical bread dough, but should pull away from the sides of the bowl. This dough is not intended to be kneaded. Divide the dough into four equal portions. Place each portion into an oiled zip-close bag. Allow the dough to rest for one hour at room temperature. If the dough will not be baked the same day, it can be frozen for up to one month. Remove dough from freezer and let thaw in refrigerator overnight before baking. Allow to rest at room temperature for at least one hour before shaping. On a piece of parchment paper, shape dough into desired pizza shape and thickness. Top with sauce and toppings of choice. Using the back of a baking sheet or a pizza peel, transfer the pizza onto a baking stone that has been preheated to a minimum of 450 degrees. A temperature of 500 degrees is desirable. Bake the pizza for five minutes or until cheese is melted and crust is baked through. Sauce: 2 tablespoons minced onion (fresh, not dried) 3 cloves garlic, minced 1 tablespoon extra virgin olive oil 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 1 tablespoon balsamic vinegar 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon ground black pepper Pinch of sea salt Directions: In a medium heavy-bottomed saucepan, sauté the minced onion in the olive oil over medium heat until translucent. Add garlic and stir for one minute, being careful not to burn the garlic. Add the tomato sauce and tomato paste and stir until well-blended, reducing heat to low. Add the balsamic vinegar, oregano, basil, pepper and salt. Stir well. Allow to simmer for 10 minutes, stirring occasionally, to allow flavors to blend. Allow sauce to cool for at least 15 minutes before spreading on pizza crust. Pizza sauce can be frozen. Allow to thaw overnight in refrigerator before using. Crust and sauce recipe make four 10-inch pizzas.