Throw a Homemade Pizza Party for your next get together. Learn how to make a Margherita, BBQ Chicken and Mushroom and Roasted Garlic Pizza.
Ingredients
For the Pizza Dough:
4 1/2cupsof chilled unbleached high-gluten, bread or all-purpose flour + more for dusting (if making the wheat pizza, replace with whole wheat flour)
1 3/4teaspoonsof Kosher salt
1teaspoonof sugar
1teaspoonof instant yeast
1/4cupof olive oil + more for coating
1 3/4cupsof ice cold water
For the Toppings:
2thinly sliced tomatoes
1thinly sliced ball of buffalo mozzarella
8fresh basil leaves
1/2cupof chopped rotisserie chicken
1/3cupof caramelized onions
1/2cupof bbq sauce
1cupof shredded pepper jack cheese
1cupof sliced baby portobello and domestic mushrooms
1/3cupof roasted garlic cloves
1/2cupof shredded mozzarella cheese
1/2cupof shredded Parmesan, Romano and Asiago cheese
2tablespoonsof chiffonade fresh basil
2tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
cornmeal for dusting
Instructions
Pizza Dough: Using the hook attachment in a kitchen aid mixer on low speed blend flour, salt, sugar and yeast. Next, slowly drizzle in olive oil until combined and then slowly drizzle in cold water.
Once combined turn it to medium speed and mix for 5 to 7 minutes. Once combined add to a flour dusted surface (again if making the wheat crust, replace with whole wheat flour) and form small dough balls (should be 4 individual balls) and place them on a flour dusted pan lined with parchment paper. Next, our a little olive oil over the top of each dough ball, wrap the pan completely and place in the refrigerator over night. After resting, simply roll the dough out on a flour dusted surface using your hands and knuckles (Do not use a rolling pin as it will not work that well, you need to stretch the dough using your hands). NOTE: This recipe is only for 1 pizza - freeze the other 3 dough balls.
Margherita Pizza: When the dough is rolled out evenly spread out the tomatoes, buffalo mozzarella, and basil leaves. Remember to leave 3/4 to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes. Once the edges are slightly brown, remove from the oven and slice.
BBQ Chicken Pizza: For the other rolled out dough, evenly spread on the bbq sauce followed by the chicken, onions and top off with pepper jack cheese. Remember to leave 3/4 to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes. Once the edges are slightly brown, remove from the oven and slice.
Mushroom Garlic Pizza: Once the dough is rolled out, evenly spread on 2 tablespoons of olive oil followed up with the mushrooms, garlic, shredded mozzarella, Parmesan, Romano, and Asiago cheeses. Top off with chiffonade basil leaves. Remember to leave 3/4 to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes. Once the edges are slightly brown, remove from the oven and slice.