table of contents
table of contents
table of contents
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DEDICATION ... 1<br />
TABLE OF CONTENTS<br />
ABOUT THE AUTHOR. . .2<br />
ACKNOWLEDGMENTS .. .4<br />
INTRODUCTION ... 6<br />
WHERE TO BUY THE INGREDIENTS ... 10<br />
Getting the high gluten flour ... 11<br />
Where to buy cheese and other ingredients ... 11<br />
HOW TO USE THE RECIPES IN THIS BOOK. . .l4<br />
Measuring dry ingredient quantities ... 15<br />
Scaling the recipes for different size pizza pans ... 15<br />
Some words on extra virgin olive oil...16<br />
How big is a clove <strong>of</strong> garlic? .. .16<br />
How to substitute fresh spices in the recipes ... 16<br />
Technical briefs for my scientific pizza makers .. .l6<br />
Some useful conversions ... 1 7<br />
THE DOUGH ... 18<br />
The food science <strong>of</strong> pizza dough ... 19<br />
The basic dough redpe ... 29<br />
Baker's percentage .. .29<br />
Some words about vital wheat gluten and bread flour ... 30<br />
Comparisons to Italian "00" type pizza flours ... 31<br />
Instant versus active dry yeast...32<br />
Activating the yeast...33<br />
Using an optional autolyse ... 33<br />
Kneading the dough with a mixing machine ... 34<br />
Kneading the dough by hand ... 34<br />
Monitoring moisture content <strong>of</strong> dough during kneading .. .35<br />
Raising the dough ... 36<br />
Freezing and defrosting dough ... 37<br />
THE CHEESE. . .40<br />
Recommended list <strong>of</strong> sui<strong>table</strong> cheeses .. .41<br />
Rule <strong>of</strong> thumb for cheese quantities .. .41<br />
Cheeses for traditional tomato pizzas .. .42<br />
Cheeses for vege<strong>table</strong>, meat (stromboli) and seafood pizzas .. .42<br />
A special note on sharp cheeses .. .42
THE TOMATO SAUCE. . .44<br />
Recommended list <strong>of</strong> sui<strong>table</strong> spices .. .45<br />
A word about oregano .. .45<br />
Salt content in tomato sauces for pizza . ..45<br />
Recommended list <strong>of</strong> sui<strong>table</strong> canned tomato products .. .46<br />
Making tomato sauce from fresh tomatoes .. .46<br />
The basic tomato sauce recipe .. .4 7<br />
Oil or no oil, that is the question? .. .48<br />
Some comments about MSG (Monosodium Glutamate ) .. .48<br />
DOUGH DRESSINGS ... 50<br />
Basic ... 51<br />
Basic for garlic lovers ... 51<br />
Gonzo garlic ... 51<br />
For traditional tomato ... 51<br />
For vege<strong>table</strong> and seafood pizzas ... 51<br />
For meat pizzas (stromboli) .. .52<br />
Is the sugar really necessary? ... 52<br />
TOPPINGS ... 54<br />
Recommended list <strong>of</strong>toppings .. .55<br />
BAKING EQUIPMENT .. .58<br />
Pizza pans ... 59<br />
Baking stones ... 60<br />
Pizza screens and perforated pizza pans ... 61<br />
Sicilian style pans ... 61<br />
Silicone baking mats ("rugs") ... 61<br />
Making an oven baffie ... 62<br />
Commercial pizza ovens ... 63<br />
PREPARATION AND BAKING ... 66<br />
In the pan ... 67<br />
On the stone ... 68<br />
On the rug (a.k.a. silicone baking mat) ... 70<br />
Stuffed pizza ... 70<br />
Rolled pizza ... 70<br />
Baking on pizzas screens ... 71<br />
Baking on perforated pans ... 71<br />
Sicilian style baking ... 72<br />
Deep fried baking (a.k.a. "Old Forge style") ... 72<br />
General baking tips ... 73<br />
Proper texture <strong>of</strong> baked pizza dough ... 73<br />
Rack or screen cooling to prevent soggy crusts ... 74<br />
Tuning your oven baffie ... 74
PROOFING THE DOUGH ... 76<br />
PROVEN RECIPES ... 80<br />
Baking temperature versus time summary ... 81<br />
Quick reference index and guide ... 81<br />
Barbecue pizza ... 82<br />
Black bean pizza ... 83<br />
Breakfast pizza ... 84<br />
Bruschetta pizza ... 85<br />
Buffalo chicken pizza ... 86<br />
Calzone (basic and deep fried) ... 87<br />
Charbroiled burgers with peas special...88<br />
Cuban pizza ... 89<br />
Deep fried pizza (a.k.a. "Old Forge style") ... 90<br />
Dessert pizza ... 91<br />
Escarole ecstasy/Swiss chard delite ... 92<br />
Figgy pizza ... 93<br />
Focaccia di Recco (col formaggio) ... 94<br />
Greek pizza ... 97<br />
Hawaiian pizza ... 98<br />
Indian pizza (naan style with mint chutney) ... 99<br />
Italian cured veggie pizza .. .1 00<br />
Italian focaccia .. .1 01<br />
Jamaican jerk pizza ... 1 02<br />
Mac-n-cheese pizza ... l 04<br />
Marmalade pizza .. .l 05<br />
Mashed potato pizza ... 1 06<br />
Middle East pizza (falafels with homus) .. .l07<br />
Oktoberfest pizza .. .l 09<br />
Pear pizza .. .11 0<br />
Persian pizza .. .111<br />
Pesto pizza .. .113<br />
Portobello pizza ... ll4<br />
Quattro formaggi (four cheeses ) ... 115<br />
Quattro stragioni (four seasons) .. .ll6<br />
Ranch pizza ... 117<br />
Red pizza!Margherita/Tomato pie ... ll8<br />
Reuben pizza ... 120<br />
Ricotta pizza ... 121<br />
Roasted red peppers with goat cheese ... l22<br />
Satay pizza ... l23<br />
Seafood pizza .. .l25<br />
Sheppard's pie pizza ... l26<br />
Shish kabob pizza ... l27<br />
Sicilian style pizza ... l29<br />
Sliced tomato pizza .. .l30
Southwest pizza ... 131<br />
Spinach-broccoli surprise ... l32<br />
Spinach pizza ... l33<br />
Stromboli (rolled and stuffed pizza styles) .. .134<br />
Stuffed broccoli pizza .. .135<br />
Stuffed cheeseburger/cheesesteak pizza ... l36<br />
Stuffed meatloaf pizza .. .13 7<br />
Sunnyside pancetta .. .138<br />
Taco pizza .. .139<br />
Thanksgiving pizza ... l40<br />
Tuna melt pizza .. .141<br />
Veggie supreme .. .142<br />
White pizza .. .143<br />
White pizza Parmesan ... l44<br />
White pizza Violanda .. .145<br />
Pizza dough desserts<br />
Fried pizza dough with honey butter. .. l46<br />
Pizza dough cinnamon rolls .. .147
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