Print

Homemade Pizza Party Recipes

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 1/2 cups of chilled unbleached high-gluten bread or all-purpose flour + more for dusting (if making the wheat pizza, replace with whole wheat flour)
  • 1 3/4 teaspoons of Kosher salt
  • 1 teaspoon of sugar
  • 1 teaspoon of instant yeast
  • 1/4 cup of olive oil + more for coating
  • 1 3/4 cups of ice cold water

For the Toppings:

  • 2 thinly sliced tomatoes
  • 1 thinly sliced ball of buffalo mozzarella
  • 8 fresh basil leaves
  • 1/2 cup of chopped rotisserie chicken
  • 1/3 cup of caramelized onions
  • 1/2 cup of bbq sauce
  • 1 cup of shredded pepper jack cheese
  • 1 cup of sliced baby portobello and domestic mushrooms
  • 1/3 cup of roasted garlic cloves
  • 1/2 cup of shredded mozzarella cheese
  • 1/2 cup of shredded Parmesan Romano and Asiago cheese
  • 2 tablespoons of chiffonade fresh basil
  • 2 tablespoons of 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.