Hello Foodies! This is my latest Pizza & it is FAB! 2 Large 16 inch pizzas topped with Steak Sandwich Meat, Onions & Mushrooms all in a GREAT SAUCE. Don't forget the cheese, Lots & lots of cheese! DIG IN !
The Dough:
3 Cups + Bread Flour
2 TSP Sugar
1/2 Tsp Fast Active Yeast
1 & 1/3 Cup Ice Water
1 TBS Olive Oil
1 TSP Salt
Mix flour, sugar, & yeast in food processor until combined. Slowly add ice water & mix in processor until mixed & forms a ball. Let stand 10 minutes. Now add oil & salt & process until well formed ball that has shine forms. Oil a bowl, by kneading slightly form dough into a ball . Place it in the bowl, oil the top of the ball & cover tightly with plastic wrap & refrigerate 24 hours or up to 3 days. When ready to make pizza take dough out of refrigerator & let stand at room temp. for 1 hour. While that is resting make sauce!
NOTE: I have found that you do not have to wait to make this GREAT PIZZA! Make dough & let it raise to double just like normally would any dough! Punch down & roll out & it is still a GREAT THIN & CRISPY PIZZA!
The Sauce:
1, 28 OZ. Can of whole peeled Tomatoes DRAINED
1 TBS Olive Oil
1 TSP Red Wine Vinegar
2 TSP Crushed Garlic
1/2 TSP Salt
3 Pinches Sugar
1 TSP Onion Powder
1 TSP Garlic Powder
1 TSP Italian Seasonings
2 TSP Parsley Flakes
Process until smooth
Share between the 2 pizzas OR use a favorite canned sauce that you love. I sometimes use Pregos Pizza Sauce to save on time & it makes a great pizza! The original sauce I listed here is better but time is sometimes an issue!
The Meat & Toppings:
2 LBS. of Chipped Steak Sandwich Meat. I use Darrenkamps chipped steak because it is the best a many local pizza shops use it. If not near one of the Darrenkamp stores go to your butcher at your store & buy theirs. Do not use those flat prefrozen wafer like steaks that are sold as steak sandwich meat, they are just not good!
1 Large Vidalia or Sweet Onion, & Sliced Green Pepper if you like!
2 Tsp Chopped Garlic
2 TBS Olive Oil
1 TBS Italian Seasoning
or fresh chopped oregano, basil, parsley, marjoram & rosemary adding up to 1 TBS .
1 Can Sliced Mushrooms drained 8 OZ. or 1 Cup Chopped Fresh Mushrooms
Heat oil in pan, add meat, onion, peppers if using, & mushrooms& lightly brown & cook until meat is no longer pink. Drain off meat so the juices will not make your crust soggy. Stir in spices after you drain & add salt to taste as you like. Divide the meat between the 2 pizza crust that you ladled the sauce onto.
TOPPINGS:
1/2 LB. Sliced Provolone Cheese divided between pizzas
4 Cups Mozzarella Cheese Shredded & divide between pizzas. Lay the slices of provolone right on top of the meat layer. Next sprinkle the shredded cheese over the pizzas. Sprinkle more Italian Seasonings over both & bake in a 450 degree oven for 18 to 24 minutes BUT CHECK the bottom crust for brown crust & crispy crust. If still pale & soft let in another 5 minutes & check again. Mine took almost 30 minutes & the more toppings you have the longer it needs to bake BUT at 450 degrees it is a fine line between brown crispy pizza & burnt pizza! This pizza is worth the effort it taste like a GREAT TAKEOUT PIZZA only you made it & for much less cost than take out pizza!
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