Old World Pizza Recipes

OLD-WORLD PIZZA

Old-World Pizza image

For our family, there's no pizza as satisfying as this one with its yeast-raised crust and old-fashioned flavor.-Linda Hovey, Mondovi, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8-12 servings.

Number Of Ingredients 12

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons canola oil
2-1/2 cups all-purpose flour
1 can (8 ounces) pizza sauce
1 pound ground beef, browned and drained
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded cheddar cheese
2 cups sliced pepperoni
1/3 cup grated Parmesan cheese

Steps:

In a bowl, dissolve yeast in water. Stir in sugar, salt, oil and flour. Beat vigorously 20 strokes. Cover and let rest about 15 minutes. , With buttered fingers, pat crust into a greased 15x10x1-in. baking pan. Cover with pizza sauce. Top with next four ingredients. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until crust and cheese are lightly browned.

Nutrition Facts :

OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA

Old World Chicago-Style Thin Crust Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 3h10m

Yield two 14-inch pizzas

Number Of Ingredients 14

Ingredients

1/2 cup warm skim milk (about 110 degrees F)
1/4 cup warm water (about 110 degrees F)
3/4 teaspoon active dry yeast
1/2 teaspoon sugar
2 teaspoons corn or vegetable oil, plus more for the bowl
2 1/4 cups all-purpose flour, plus more for the work surface
1/2 teaspoon kosher salt
Semolina flour, for sprinkling
1/2 cup pizza sauce
4 ounces sliced pepperoni
1 1/4 cups freshly grated skim-milk low-moisture mozzarella
1 1/4 cups freshly grated whole-milk low-moisture mozzarella
1 cup giardiniera, roughly chopped if large pieces
8 ounces bulk sweet Italian sausage, broken up into small pieces

Steps:

In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil.
Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours.
Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F.
Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even "trimmed" circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy.
Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients.
Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what's going on, when you're eating Chicago thin crust, it's always a big ol' party.

OLD-WORLD PIZZA MEAT LOAF

Old-World Pizza Meat Loaf image

Good food and memories are made in the kitchen. A recipe like this one that's been passed down through generations is worth its weight in gold. In fact, this was my grandma's; we all love it. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings plus leftovers.

Number Of Ingredients 11

Ingredients

1 large egg, lightly beaten
1-1/2 cups seasoned bread crumbs
1 can (4-1/4 ounces) chopped ripe olives, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 cup shredded part-skim mozzarella cheese
1 small green pepper, chopped
1 small onion, chopped
2 tablespoons onion soup mix
1 cup pizza sauce, divided
2 pounds ground beef
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the egg, bread crumbs, olives, mushrooms, mozzarella cheese, pepper, onion, soup mix and 1/2 cup pizza sauce. Crumble beef over mixture and mix well. Shape into a 10x6-in. rectangle and place in a greased 15x10x1-in. baking pan; Spoon remaining pizza sauce over top., Bake, uncovered, at 350° for 45 minutes. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing., Reserve 2 slices meat loaf for Next Day Meat Loaf Pie recipe. Serve the remaining meat loaf.

Nutrition Facts : Calories 417 calories, Fat 22g fat (8g saturated fat), Cholesterol 114mg cholesterol, Sodium 1037mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.

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