Homemade Newfoundland Pizza Recipes

HOMEMADE PIZZA

Steps:

• In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

MIKE'S HOMEMADE PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
• Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
• Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

HOMEMADE NEWFOUNDLAND PIZZA

Steps:

• Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you're waiting for the bowl to warm, preheat the oven to 500 degrees - not broil, but degrees.
• Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
• Sift together 2 cups of the flour, salt, and sugar.
• Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
• Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don't place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.
• Lightly spray a 14 inch pizza pan with non-stick cooking spray and set aside.
• When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll the dough into a round shape. Place the dough onto the pizza pan and push the dough with the palm of your hands outward. Do not push or pull the edge of the dough. This will allow the dough to bake into a puffy outer crust.
• Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.
• Spread the pizza sauce evenly over the pizza, leaving about 1 inch of the pizza without sauce.
• Evenly distribute the cheese over the pizza. Avoid placing cheese on the egg washed perimeter.
• Next, sprinkle the cheese over the sauce-covered area, saving just 1/4 of a cup for later.
• Evenly distribute the cooled bacon and the sliced sausages.
• Sprinkle over the dried basil, the dried oregano, the parmesan, and then the remaining cheese.
• Bake for 10 minutes. Remove from oven. Garnish with the chopped parsley, if using, and slice into 8 wedges. Serve immediately. Enjoy!

NEWFOUNDLAND TOUTONS

Steps:

• Dissolve 1 tbsp sugar in the lukewarm water, Sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork.
• Scald the milk; add shortening, stir until melted.
• Add cold water, salt and 1 tsp sugar.
• Make sure that the milk mixture is lukewarm then add yeast.
• Stir until blended.
• Add 2 cups flour and beat with a wooden spoon until smooth.
• Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
• Turn dough onto a lightly floured board and knead for at least 10 minutes.
• Shape into a ball and place in a greased bowl, turning the ball to grease the top. cover with a damp cloth and allow to rise in a warm, draft free place (I put mine in the oven with the oven light on) Leave until it has doubled in size.
• Punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape.
• Fry the pork fat until scrunchins are golden brown and crisp, remove scrunchins.
• Fry the toutons in the pork fat until golden on both sides. Put some scrunchins on the touton.