Marion Square Pizza Recipes

GRANDMA'S PIZZA

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
• Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
• For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

SICILIAN STYLE SQUARE PIZZA RECIPE

Steps:

• In a medium bowl, stir together the water and yeast. Let rest until the yeast bubbles, about 5 minutes.
• In a large mixing bowl, mix 3 cups of flour and salt. Add yeast mixture and 1 tablespoon oil and stir together to form a sticky dough.
• Knead dough, adding remaining flour a little at a time until dough becomes a smooth, elastic ball, about 6-9 minutes. Alternatively, use an electric mixer with the paddle attachment to first combine ingredients and then switch to the dough hook.
• Add flour a little at a time until dough comes away from the sides of the bowl, about 3-5 minutes.
• Coat a medium bowl with 1 teaspoon of oil. Turn dough into the bowl and cover with plastic wrap. Let rise until it doubles in size, about 30 minutes.
• Rub remaining oil all over a 13" x 18" rimmed baking sheet until it is thoroughly coated. Turn dough onto baking sheet and stretch it with your fingers a little toward edges of the baking sheet. Don't overstretch it and be careful not to tear--don't worry about it reaching all the way to the edge yet.
• Cover ​the baking sheet with plastic wrap and let sit until dough expands to nearly reach the edges, about 2 hours.
• Preheat oven to 500 F, or as high as your oven will go.
• Uncover baking sheet and with oiled hands; gently stretch dough to the edges and corners of the baking sheet.
• Top the dough with sauce (make sure to leave about an inch of bare dough around the edges for the crust), cheese, and fresh basil leaves.
• Bake until the cheese and crust begin to brown, about 20 minutes.
• Let cool for 5 minutes before slicing into square pieces. See Also Pizza Topping Recipes Neapolitan Pizza Recipe Pesto and White Bean Pizza Recipe

MARION SQUARE PIZZA

Steps:

• Preheat oven to 400o F. Toss eggplant with salt in colander; allow to drain in sink 30-45 minutes. Pat with dry paper towels to remove excess salt and moisture. Coat an 11"x16" baking sheet with Pam®. Spread eggplant in a single layer and spray with additional Pam®. Sprinkle evenly with pepper, garlic powder, and Italian seasoning. Bake at 400o for 25 minutes or until just done.
• While eggplant cooks, toast walnuts in dry pan on stove over medium heat until just golden. Cool to room temperature. Combine spinach, basil, chopped garlic, ¼ teaspoons salt, and walnuts in a small chopper or blender. Pulse at low speed until greens are chopped. While processor is running, stream in olive oil. Continue to pulse until mixture forms spreadable sauce. Refrigerate until eggplant is finished cooking.
• After eggplant is done, increase oven temperature to 425o. Prepare pizza crust mix as directed. Coat a 10"x14" baking sheet with Pam® Cooking Spray. Spread dough to edges of sheet, forming a rough rectangle. Bake at 425o for 5 minutes. Remove crust from oven. Spread pesto over top of crust to 1" from edge (there will be some pesto left over). Scatter onions, peppers, and roasted eggplant over pesto (depending on the size of the eggplant, there may be some left over). Top with ¾ cup Mozzarella cheese. Return to oven and bake for and additional 12-15 minutes, until cheese just melts and crust is brown on bottom. Remove from oven. Scatter shrimp over top of pizza. Top with remaining Mozzarella cheese. Continue baking for 3 minutes or until cheese is melted and shrimp are heated through.

ROMAN PIZZA

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
• Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

BAKERY-STYLE PIZZA

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.