BAKERY-STYLE PIZZA
Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda.
Provided by CDM68
Categories Main Dish Recipes Pizza Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
- Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
- Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
- Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.
- Let pizza rise in a warm area until puffy, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 33.4 g, Cholesterol 19.5 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 4.1 g, Sodium 663.1 mg, Sugar 1.2 g
RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA
This recipe is inspired by the bakery pizza I used to have as a kid that can only be had in Rhode Island's Italian bakeries and markets. Don't let the lack of toppings stop you from trying this delicious recipe. Great for a party and kids love it!
Provided by Rebecca C.
Categories Appetizers and Snacks Cheese
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
- Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
- Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
- Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
- Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 33 g, Cholesterol 8.9 mg, Fat 12.4 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 2.2 g, Sodium 722.5 mg, Sugar 5.3 g
JIM LAHEY'S (SULLIVAN STREET BAKERY) PIZZA BIANCA
Ever since he developed No-Knead Bread, I've been a big fan of Jim Lahey and now he's done it again. Found this recipe on Smittenkitchen.com. . Perfect served with soup or salad, or better yet as an appetizer with a glass of wine!
Provided by Galley Wench
Categories Lunch/Snacks
Time 2h30m
Yield 2 Long Pizzas
Number Of Ingredients 6
Steps:
- Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
- With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
- Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
- Split the dough into halves, and form each into a log.
- Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
- Put dough on a lightly floured baker's peel.
- Dimple dough by pressing it down with your fingertips.
- Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
- Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
- Place a baking stone, sometimes known as a pizza stone, in the oven.
- Set oven to broil, about 520 degrees (or in my case on high).
- Slide pizza onto the preheated baking stone with the baker's peel.
- Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven).
- Serve immediately!
Nutrition Facts : Calories 873.5, Fat 22.2, SaturatedFat 3.1, Sodium 1167.9, Carbohydrate 145.4, Fiber 5.5, Sugar 2.1, Protein 20.1
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