Grandpa Joe's
Pizza Suggestions Some suggestions for pizza toppings you may not have yet experienced. |
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About these suggestions
Everyone knows there is no limit to the combination of ingredients that can be used to prepare and enjoy pizza. I have posted specific recipes for some of my favorites, but the process of making the perfect pizza is always the same -- only the combination of toppings change. This page is designed to offer some tempting pizza suggestions visually.
For each pizza, you begin with my recipe for Pizza Dough, but note that the recipe posted is for four pizzas. The dough can be made the same day and allowed to rise for two hours, or it can be made the day before and refrigerated until ready to be used. When refrigerated, allow the dough to come to room temperature before rolling it out. Place the rolled dough on a well floured wooden pizza peel.
The toppings for each pizza are listed under each picture. Just be sure to use them in moderation. The general rule is to apply a thin layer of sauce, one layer of toppings (no toppings on top of other toppings), and then a thin layer of cheese.
Transfer the pizza from the peel to a preheated pizza stone in a 525° F oven for 7 minutes. Use the convection fan option during the final 3 minutes if available.
Remove the pizza to a cooling rack for about a minute before slicing on a cutting board. During this brief cooling period, I often finish the pizza with more grated cheese, fresh basil, or extra virgin olive oil.
For each pizza, you begin with my recipe for Pizza Dough, but note that the recipe posted is for four pizzas. The dough can be made the same day and allowed to rise for two hours, or it can be made the day before and refrigerated until ready to be used. When refrigerated, allow the dough to come to room temperature before rolling it out. Place the rolled dough on a well floured wooden pizza peel.
The toppings for each pizza are listed under each picture. Just be sure to use them in moderation. The general rule is to apply a thin layer of sauce, one layer of toppings (no toppings on top of other toppings), and then a thin layer of cheese.
Transfer the pizza from the peel to a preheated pizza stone in a 525° F oven for 7 minutes. Use the convection fan option during the final 3 minutes if available.
Remove the pizza to a cooling rack for about a minute before slicing on a cutting board. During this brief cooling period, I often finish the pizza with more grated cheese, fresh basil, or extra virgin olive oil.
Broccoli Rabe Pesto, sliced oyster and shiitake mushrooms, and freshly grated Parmigiano-Reggiano cheese. Finished with a dusting of freshly grated ricotta salata cheese.
I've shown this one before, but it's my all-time favorite so it gets extra billing! Fresh Pizza Sauce, fresh mozzarella cheese, pepperoni, and freshly grated pecorino Romano cheese. Then finished with chopped fresh basil.
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Bechamel Sauce, garlic infused olive oil, red potatoes, oyster and shiitake mushrooms, yellow pepper, Parmigiano-Reggiano cheese. Finished with fresh basil and ricotta salata.
Fresh pizza sauce, sweet Italian sausage, fresh mozzarella cheese, and grated pecorino Romano cheese. (I clearly failed to add the chopped basil as a finishing touch!)
Posted: June 2016.
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