This pizza dough was simply crusty, delicious, and full ik flavor. I added fresh Rosemary leaves to it. A recipe to keep! My husband, which is picky on pizza dough asked when we do it again! Just wow!
pietros pizza dough recipe
Used this recipe tonight with the addition of oregano and garlic powder! All of the pizzas turned out amazing. I did a double batch and weighed out 5 oz portions so the kids and everyone could make their own personal pizzas. 10/10 will use this recipe again
Pizza dough is so easy to make. And once you have your dough made, you have three options for using the pizza dough. You can use it immediately, within a couple of days, or you can freeze it for later.
\n m_gallery = \"pietros_pizza_survives_ownership_changes_through_the_decades\";\n m_gallery_id = \"12399407\";\n m_gallery_title = \"Pietro\\'s Pizza survives ownership changes through the decades\";\n m_gallery_blog_id = \"4450\";\n m_gallery_creation_date = \"Saturday, March 09, 2013, 4:47 PM\";\n m_gallery_permalink = \" _pizza_survives_ownership_changes_through_the_decades/index.html\";\n m_gallery_json = \" \";\n m_gallery_pagetype = \"embed\";\n m_gallery_type = \"photo\";\n \n
At Pietro's, our model is "Any way you like it!" We are pleased to create home-style Italian and American recipes per your requests. Whether you're in the mood for pizza, pasta, or our popular steak sandwich, we serve it fresh from our kitchen seven days a week, and we can accommodate both walk-ins and large parties up to 100 people. We also deliver anywhere in Vacaville.
Pizza did not make its debut appearance in an American cookbook -- Specialita Culinarie Italiane, 137 Tested Recipes of Famous Italian Foods -- until 1936, and Pizzeria Uno, which opened in Chicago in 1943, is credited as the first pizza-centric business in America. Public interest in the then-exotic food steadily increased from that point, and in 1945 a basic recipe for do-it-yourself homemade pizza was first published in Gourmet magazine.
A few months later in September 1952 the Times published a pizza recipe submitted by a reader, which had won an "Honorable Mention" in a recipe contest. By this point, things began to get thoroughly out of hand with dubious pizza-recipe abominations surfacing left and right.
In July 1951 the Maine Sardine Industry bought ad space in The Seattle Times to promote its notion of a great pizza recipe: Maine Sardine Pizza. Among the ingredients were two cans of Maine sardines, four English Muffins, eight slices of American cheese, and eight pimento strips. "Different! Easy! Delicious!" ("Beat High Meat Prices!"). Then -- speaking of different -- the Best Foods company ran an ad offering its version:
In January 1953 Seattle Times food columnist Dorothy Neighbors published her bleak recipe for "American Pizza," and then in March another, uncredited, recipe for "Imitation Pizza," which, naturally, included English Muffins as the base. In May, Neighbors returned with an "Italian Pizza" recipe that somewhat oddly included the same ingredients as the "American Pizza" from back in January. Then in March 1954 Neighbors offered up yet another -- this one for "Skillet Pizza," a recipe that included one 7-ounce can of tuna. Perhaps in an effort to redeem herself, she returned the next month with a recipe that included more standard pizza ingredients, including ham, anchovies, salami, and pepperoni.
Perhaps the first of those new-style University District pizza places was the Morningtown Cafe, which opened in a shabby former two-car garage at 4110 Roosevelt Way NE on April 1, 1969. A longhair collective led by Tom Minkovich ran the place. Morningtown was "reputed to offer the most authentic Neapolitan pie in town -- nothing frozen, nothing canned, and they make their own dough" (Hinterberger, "Beer, Beat, Beats ..."). That same year, John Kazdal opened Big Momma's Pizza and Outrageous Taco Co. at 5311 Roosevelt Way NE, and The Great Green Society opened at 719 E Pike Street in downtown Seattle. That latter establishment moved to 4135 University Way NE in 1971, with Nat Flathers opening Oogie Boogie Pizza at the 719 E Pike Street spot. Also in 1971, Glenn Davis founded The Hungry U and Longtime Sunshine Co. at 5517 Roosevelt Way NE, and somewhat later Piccolo's Pizza arrived just down the block at 5301 Roosevelt Way NE.
By then the pizza industry generally had grown to once-unimaginable proportions, and some major chains had begun arriving in and around Seattle to help rake in the dough. Pizza Hut, launched in 1958, boasted some 200 franchise outlets nationwide by 1968, including one at 14915 Aurora Avenue N just north of the Seattle city limits.
The single biggest flaw in most pizza dough recipes is the failure to instruct the maker to allow the dough to rest overnight in the refrigerator (or at least for a long time). This gives the enzymes time to go to work, pulling out subtle flavor trapped in the starch. The long rest also relaxes the gluten, allowing you to shape the dough easily,
Divide the dough into 2 or 3 pieces (one for each pizza you plan on making.) Sprinkle flour over the dough, flour your hands and shape each piece into a ball. Place each ball in a medium bowl, drizzle with olive oil and turn the ball to coat it in the oil. Place each in a large plastic bag and put in the refrigerator to rest overnight, or up to 3 days. Note, at this point you can freeze any extra dough just as they are in the plastic bag for up to 3 months.
On the day you are making your pizza, remove the dough balls from the refrigerator 2 hours before you plan to make the pizza. Place the dough balls on a floured counter, sprinkle with flour, dust your hands and press the dough balls into flat discs. Cover with plastic wrap and let rest for 2 hours.
Dust a pizza peel, back of a sheet pan or large wooden cutting board with semolina flour or cornmeal. Dip your hands in flour, including the backs and knuckles, and lift one piece of dough. Here are a couple of ways to shape the dough:
There are a couple of things to keep in mind about this deep dish dough recipe. First thing you will notice is that the dough is on the wetter side. Also the dough stretches its self in the pan. This makes it great for parties because once the dough is made and in the pan you have plenty of time to get other things ready.
Pizza originated in Naples and started off as poor man's street food in the 18th & 19th centuries as a plain flat bread gradually acquiring toppings such as tomatoes. In 1889, a famous Neapolitan pizza-maker, Raffaele Esposito, made a pizza for Queen Margherita using ingredients to match the colours of the Italian flag - tomato, basil and mozzarella. The pizza was a hit with the Queen and over time has become a hit all over the world! When you visit Naples be sure to visit the oldest pizzeria, Sorbillo, for the best Margherita and others. Of course, you can always make your own and this is my homemade version - I have given you the classic Margherita topping and also one with prosciutto and rocket. But of course you can experiment with whatever toppings you like. If you can't get fresh yeast, then you can make the dough with the dried variety, but check instructions on the packet.
Pietro's Pizza has been a Northwest Favorite since 1957. Pietro's famous original thin crust pizza is made using Pietro's secret recipes which produce the flavor and texture that you are sure to enjoy. Pietro's tops our pizza with real cheese and the freshest and finest ingredients available. 2ff7e9595c
Comments