Brick-oven-pizza | Harvest Eating

115-Making Pizza From Scratch

February 25, 2013 By keith Leave a Comment

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115-Making Pizza From Scratch-Link To Audio

In this episode I discuss how to make pizza from scratch. I go over making the dough, making tomato sauce, infused olive oil and also different grated cheeses and toppings like mushrooms, bacon, peppers, etc. I also give a basic equipment primer and speak about the proper oven temperatures and getting the pizza into the oven.

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My Best,

Chef Keith Snow

Homemade Pizza Marghertita

November 20, 2009 By keith 2 Comments

[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 8
Recommended Beverage: beer or wine

Description:

Homemade Pizza pizza is so easy to make you really need to try it yourself. Marghertita is the famous pizza of Naples Italy where San Marzano tomatoes, fresh mozzarella and basil are used. The greatness of this pizza is the simplicity and quality of the ingredients.

Ingredients:

2 1/2 cups ap/flour
1/2 cup whole wheat flour
1 package yeast
1 tbs honey
1 tsp kosher salt
3 tbs extra virgin olive oil
7 large fresh basil leaves
1/2 ln fresh mozzarella cheese
1 cup Harvest Eating Tomato Sauce
kosher salt to taste
fresh black pepper to taste

Directions:

Pizza Dough:

1. Add the packet of yeast and honey to the warm water and stir through. Add 1 Tbsp of kosher salt.
2. Place the A.P. flour in a food processor fitted with a dough blade. Pulse it briefly to loosen up the flour.
3. While running the processor, slowly add the water & yeast mix. Note that you might not need all of the liquid. The dough will start to form into a ball when ready. After the ball forms, let the machine knead the dough for another minute or so.
4. Remove the dough. Start making a round ball by turning the dough in upon itself. Close off the bottom hole / seam by twisting.
5. Add some olive oil to a bowl and spin the dough in the oil to coat evenly. Cover the dough with plastic wrap and place it someplace warm to rise for an hour or two if using right away or refrigerate it overnight.

Preheat your oven (with pizza stone) to 450 degrees.

1. Break off a piece of dough, roughly the size of a baseball or softball. Spread some flour on your work surface and begin to flatten and stretch the dough with your fingers. Roll with a rolling pin to flatten further. Be sure to keep the shape round. Further stretch with your fingers by pressing and turning on your work surface. Alternately, if you’re adventurous, you can stretch it up in the air on your knuckles by lightly tossing and spinning. Form a crust by pressing a lip around the edges.
2. Flour a pizza peel and place the dough on it. Add a light coating of tomato sauce.
3. Top with some slices of fresh mozzarella cheese, fresh basil leaves a touch of kosher salt, and pepper. Drizzle with olive oil and grate some Parmesan oregano on top.
4. In the oven, carefully shake the pizza peel until the pizza slides off onto your preheated pizza stone. Cook the pizza until the crust is golden brown and the cheese is melted, about 6-10 minutes depending on your oven.

Chef’s Notes: Get creative, this recipe shows a basic pizza, go ahead and put on your favorite toppings; mushrooms, sausage, peppers, onions, ham, pineapple, pepperoni etc.. Make it your pizza.[/private]

Brick Oven Pizza At Home

November 11, 2009 By keith 3 Comments

[private]Making pizza at home is not only easy but also very fun. The pie above has mushrooms, roasted red peppers and rosemary-olive oil & garlic poached onions. It’s topped with fresh mozzarella too..pretty sweet. I make pizza at least once per week and all components are made from scratch. This may sound daunting to some, but trust me, it’s a snap. I make a triple batch of dough in my stand mixer then form it into balls, let them rise in the refrigerator then either use them that day or freeze for later use.

This is pretty much how the pizza shops do it. Each time I form freshly made dough into balls it brings me back to when I was 14-15 years old and working in a Italian restaurant in NJ. At 11pm we would make a BIG batch of dough for the next day’s pizzas.

I really see no reason to order pizza for take in, however I have no problem with going out for pizza as the dining experience makes it pleasurable…that is assuming the pizza is good.

Recently while in NYC for a tv event I ate a pizza from Lombardis, the famous coal-fired pizza joint in the SOHO area. Honestly, I was so excited to actually have their pizza after hearing so much about them on Food Network and in magazines etc…boy was I disappointed….it was average at best. Crust was not good, sauce was way too sweet..just a big let down. My pizza at home blows it away….I will readily admit that many of you may not believe that..and of course this is “my opinion”…. Lombardis has many happy customers and has for generations, they do not need my seal of approval.

In the near future, I plan on shooting a series of new videos that will comprise Harvest Eating Pizza University..admission is for all…..this series will demonstrate everything from equipment (stones, pizza peel, cutters etc..) to sauce, to dough, to toppings….stay tuned for an update..better yet..subscribe to RSS for an automatic update…

~Keith[/private]

Home Made Dough

November 10, 2009 By keith 1 Comment

Created by: Chef Keith Snow
Active Time:10 minutes
Total Time:1 hour
Servings:4-6

Description:

Learn how easy making dough for pizza, breads, calzone and flat bread can be.
[private]
Ingredients:

1 1/4 cup warm water
1 packet yeast
1 tbs sugar
1 tbs kosher salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

Directions:

1. Add the packet of yeast to the warm water and sugar then stir through. Add 1 Tbsp of kosher salt.
2. Place the A.P. flour in a food processor fitted with a dough blade. Pulse it briefly to loosen up the flour.
3. While running the processor, slowly add the water & yeast mix. Note that you might not need all of the liquid. The dough will start to form into a ball when ready. After the ball forms, let the machine knead the dough for another minute or so.
4. Remove the dough. Start making a round ball by turning the dough in upon itself. Close off the bottom hole / seam by twisting.
5. Add some olive oil to a bowl and spin the dough in the oil to coat evenly. Cover the dough with plastic wrap and place it someplace warm to rise for an hour or two or refrigerate it overnight.

Chef’s Notes:

An equal amount of honey can be substituted for the sugar. Also, after it rises it can be portioned and frozen for later use. We usually have frozen dough on hand in our house at all times.[/private]