Pizza Dough (something different)

I found this recipe here , and thought I'd give it a try and see if it was better than the tried and true recipe I currently use. I had never heard of using white wine in pizza dough so of course I was curious, and knew I would have to at least try it.
Here is the results. I made a strange type of pizza it was Turkey Bacon Pizza. It really was tasty, but I must admit there is nothing like REAL Bacon. Guess it's a pork thing. :))

Uncooked:Ready to eat. Was very tasty but again I really like my dough recipe better.
I also noticed with this recipe it cooks and brown much quicker. I have put some in the refrigerator to see if it would change the texture and taste, because that is how I make and use mine. *Little up date. I put this dough in the refrigerator and then made a small pizza the next day, it did give it a better taste but still it did cook quicker, so if you do use this please watch your pizza, maybe start with 10 minutes and go from there.*
Thanks for stopping by, have a wonderful day and Remember to Find the time to Do ALL the things YOU love.
Donna

Green Chilli Pizza

Recently we celebrated yet another birthday. This was JR's birthday, I call him my adopted son. :) On birthdays we celebrate by either cooking a meal requested by the birthday person or going out to eat at their place of choice. It's all up to them. So JR said he wanted me to make Pizza, everyone love's my Pizza.......me too! :-) My daughter has made this version before and last time JR and I had pizza together I made this for him and he really liked it. I don't care for things that are hot or spicy but my family and some friends do. They all say this has a wonderful flavor, so hopefully you'll try it and let me know. There's really nothing hard about this recipe. Just make the dough and then add your toppings. I usually make my dough the day before so it has time to sit in the refrigerator. This dough freezes well also. I use provolone and mozzarella cheese on my pizzas I never use shredded cheese.
Printable
Dough:
1 1/2 cups warm water
2 tsp. yeast
2 tsp. sugar
1 tsp salt
1 tsp olive oil
2 3/4 cups bread, ap or high gluten flour
1/2 cup semolina flour
1 small can green chilli's diced (or a couple of Anaheim peppers roasted and chopped or peppers of your choice for heat)
1 - 2 large fresh tomatoes sliced thin
3-4 slices of provolone cheese
3-5 slices mozzarella cheese
1 or 2 springs fresh basil chopped
oil for bowl
corn meal sprinkled on peel *if you have one*
If you don't have a peel, transfer your rolled out pizza dough, onto a large enough size piece of parchment paper then put all your topping on, then put the paper onto a cookies sheet turned upside down and slide it off onto the stone. After about 2 or 3 minutes pull out the paper and bake on the stone for the remaining time.

Dough
Add sugar to water mix well and get to temp *115, then add yeast and proof. When foamy add 1/2 the flour and the semolina flour and mix well. I use a Kitchen aide for all the mixing and kneading. Add the remaining flour until you get a soft and slightly wet dough. DO NOT add too much flour. If you have a dry dough it will affect the end result. Put dough in oiled bowl and let rise covered. Punch down when ready and either use the dough then or put it int he refrigerator for a day. It gives it so much more flavor if used the next day. Be sure to take the dough out 30 minutes before using. *You can also make into balls wrap separately and then freeze until you are ready to use them up to 6 months* If you do freeze be sure to take out the morning of, put in the refrigerator and then 30 minutes before you want to make it leave at room temp.
Roll out dough, Sprinkle just a little evoo then place thin sliced tomatoes around then top with chilli then the cheeses topped with basil. You can reverse the chilli and cheese if you like, no special way to build except for the oil and tomatoes goes first and basil last. Bake in hot oven 500 for about 12 minutes on pizza stone or unglazed quarry tiles, You can use a cookie sheet turn upside down or a pizza pan but you won't get the same flavors or good pizza affect.

Sausage Calzone

I made these the other night for dinner. They sure were tasty. The dough is my favorite pizza dough...best I've tasted. It is best if you make the dough the day before and let it sit in the fridge overnight and then about 2 hrs before you make your calzones take it out and let it rest covered on the counter. You can find the recipe for the dough here.

Ingredients:
5 links of sweet Italian sausage (taken out of casing)
1 green roasted pepper (cut into strips)
1 red roasted pepper (cut into strips)
1 Sweet onion (cut into strips)
2 cloves of garlic minced
2 TBL olive oil
2 TLB fresh basil
8 oz. ricotta cheese
8 oz fresh mozzarella cheese
2 TBL fresh parsley
1 egg
fresh homemade sauce ( recipe found here )

In a large skillet saute the onion and garlic, add the meat and brown, add salt and pepper in some olive oil. Set aside. Roast your peppers in the oven on broil. When charred place in plastic bag and let steam help remove the skins. When done remove the skin and slice.
In a bowl mix ricotta , 1 egg and 2 TBL fresh parsley.
Take golf size balls of dough and roll out into a circle. Place sausage, peppers, onions, a couple of TLB of ricotta and a couple of slices of mozzarella. Fold over and pinch dough so it seals. Brush with olive oil and bake in 500 degree oven for about 25 minutes until golden brown. Serve with sauce and enjoy.



Thanks for stopping by, have a wonderful week, and those mom's that have kids going back to school, Take a breath and Remember to Find the Time to Do ALL the Things YOU love.
Donna