I follow some lame ass recipe out of a book and I'm becoming less and less satisfied with it. My toppings are MUENSTER CHEESE (MMMMMMM) and mushrooms.

I'm making a pizza right now with 100% wheat flour for the first time right now cause we're out of white, hoping it doesn't turn out shitty.

Lets see em!

[81Renaissance]

Pizza Bianca

A traditional Italian style pizza; no tomato sauce here, instead it uses an oil based sauce like you would find in Italy.

To make the oil you need:

1 cup Olive Oil (use an extra ounce or so because you lose a little when you strain it)

4 tsp crushed red pepper flakes

4 tsp smoked paprika

1 lg clove garlic

¼ tsp salt



Put the oil, crushed red pepper, garlic, and paprika into a small sauce pan and watch for the garlic and pepper to start bubbling. Turn the stovetop to low and let simmer for 10 minutes. Remove from heat and let it cool for a ½ hour.

Line a funnel with a coffee filter and strain the oil into a jar.

You can adjust the recipe for the oil based on how many pizzas (or the size of the pizza) you’ll be making.



Now for the pizza crust:

1 package active dry or fresh yeast

1 tsp honey

1cup warm water (about 110 degrees F)

3 cups all-purpose flour

1 tsp kosher salt

1tbsp extra virgin olive oil (standard not cannabis-oil)

A small and a large bowl

A fork



How its done:

Put a ¼ cup of the warm water in the small bowl; dissolve the honey and the yeast into the water.

In the large bowl combine the salt and flour. Add the olive oil as well as the yeast mixture, and the remaining ¾ cup of water.

Mix this until it forms a ball of dough…don’t over-mix!

Flip the bowl over onto a lightly floured surface and knead the ball by hand for 2-3 minutes. When you’re done the dough should be smooth and firm. Put the dough in a cool spot covered with a clean, damp towel for 2 hours.

For individual pizzas you can divide the dough into quarters (this will make 8in. pizzas) and let everybody top theirs however they want.

Work the dough by pulling down the sides and rolling the edge underneath the main ball. Do this 4-5 times. Put the ball of dough on a flat surface and roll the dough with your palm for a minute or so, until it is smooth again. Cover the individual dough balls again with the damp towel(s) for an hour.

Now, heat the oven to the highest setting your oven has: (NOT broil dummy) about 500 degrees.

On a floured surface, roll out each dough ball…squares will make it easier to fit more on the cookie sheet…to about 1/8 to ¼ inch thick. Try to make the outer edge slightly thicker than the rest of the pizza.

Brush the crusts from edge to edge with olive oil then bake them for 3-4 minutes at the 500 degree setting, then remove them, and reduce heat to 375.

Once the crusts have cooled some, drizzle your spicy oil mix liberally on each crust, spreading it evenly over the top.

Now add your toppings. I take inspiration from a pizzeria near my house:

Mozzarella, Caramelized onion, Portobello mushrooms, slices of tomato, and capocollo ham with a topping of goat and gorgonzola cheeses.

Put them back in the oven and cook until the cheese is melted and the crust is golden.

When your pizzas are done, put them on the table with the bottle of remaining spicy olive oil so your guests can use it to drizzle on top of the pizza…it is amazing!

I posted this on another site too, but it is my recipe all the way, on the other site I made canna-oil out of the spicy olive oil but this is the original cannabis free recipe.

That sounds fucking dank. I'll post pics after I make this

[iGro4Me]

Holiday Pizza

White Pie

Fresh Garlic
Ricotta and Mozzarella
Broccoli, Tomatoe, Black Olives

Homemade Dough

Awesome...

[81Renaissance]

Originally Posted by ocean99

That sounds fucking dank. I'll post pics after I make this

Thank Ocean
Definitely take pics...also I just realized that the part of the recipe where you bake the crust at 500, let cool, add toppings, and cook at 375 is unnecessary. The 2 different temps are a result of converting the recipe for cannabis (at 500 degrees the THC would degrade rapidly) but if you are not using canna-oil, you can just make the crust add the spicy oil and all the toppings and cook at 500 until its done!

Do you know how this would do in a brick oven? Me and my pops are gonna build one in the back, sounds like a winner to me.

[Smooth B]

Pizza
3 14" pizzas

1 1/3 cups warm water
1 package of dry yeast
3-4 cups flour (I like Pillsbury or Martha White or Adluh)
olive oil (buy virgin for a little more)
2 teaspoons salt
3 cups tomato sauce
3 cups mozzarella cheese
3 teaspoons crushed oregano

in 1/3 cup warm water (not hot or will kill it...95f or so) dissolve yeast. Stir. Let stand 5 minutes. You will see it bloom. To this, add 2 cups flour, 2 tablespoons oil, 1 cup warm water with the salt. Blend. Keep adding flour till it holds together in a rough mass. Lightly flour a counter or large cutting board. Knead the dough for about 5 minutes adding more and more flour as needed. Google kneading dough if you need help. Put in an oiled bowl covered with plastic or what I use...wax paper. When the dough has doubled...about 2 hours beat down and divide in thirds. Let rest 5 minutes. Preheat oven to 450f. Roll the dough with a rolling pin or stretch it over your fists till you have 3 14" circles. Place the pizza on pans or cookie sheets. Sometimes I make mini pizzas with aluminum pie pans. Prick the dough all over with a fork alot of times. Spoon 1 cup tomato sauce with 1 cup (1/4 pound mozzarella) and 1 teaspoon oregano. Drizzle with about 2 tablespoons olive oil. Let rest 10 minutes then bake 18-20 minutes till the bottom is golden brown. Lift an edge.

Fresh tomato basil filling: Add 3 tomatoes sliced during the last 5 minutes of cooking along with 1/3 cup sliced basil leaves just before serving

White filling: omit the tomato sauce and brush the pizza dough with olive oil. For each pizza, add 2 cloves of garlic (jar garlic in the grocery already minced is easy), 2 thinly sliced onions, and substitute fontina cheese for the mozzarella.

Tomato mushroom filling: add to the filling 3 cups sliced mushrooms sautéed 3 minutes in 3 tablespoons olive oil and sprinkle 3 tablespoons capers on top. (some sort of shrub's bud...who cares)

anchovy filling: arrange over the tomato filling 24 anchovy fillets. Make them look a bicycle wheel. Also throw in 3/4 cup black olives. I love anchovies.

pizza with sausage: distribute over tomato filling 1 pound pepperoni cut in thin slices or 1 1/4 pound other sausage. Who doesn't like pepperoni pizza?

Veggie copied off domino's pizza menu: black olives, onions diced, mushroom, and green pepper. Add weight watchers or reduced fat cheese and you can try to not gain weight.



Calzones:
makes 1

Calzone is much like a pizza except it is made like a turnover (1/2 moon shape)...the filling is enclosed. This is a simple version but you can add almost anything to the basic mixture like ham, pepperoni, or crumbled sausage.

4 ounces cream cheese (I use Ricotta instead)
4 ounces mozzarella grated
1/4 cup scallions...just use sweet onions like Vidalia
2 tablespoon parsley (optional)
2 cloves garlic minced
1/4 teaspoon dry thyme or 1/2 teaspoon fresh
1/4 teaspoon dry marjoram or 1/2 teaspoon fresh
1/2 teaspoon salt or to taste
fresh black pepper to taste
14 inch disk of rolled out uncooked pizza dough
olive oil

Preheat oven to 500f. Put the cream cheese or Ricotta and mozzarella in bowl. and mix. Stir in onion/scallions, parsley, garlic, thyme, marjoram, salt, and pepper. Place the prepared pizza dough on a pizza pan or cookie sheet. Put the filling on 1/2 of the dough leaving a 1" edge. Moisten the edge with water. Fold the dough over to meet the edges. Seal the edges by rolling up 1/2 inch of dough crimping it to form a tight seal. Bake for 15 to 18 minutes until brown on both top and bottom. Remove from oven and brush the top with a little olive oil. Serve whole. You can dip it in tomato sauce or what I do is throw the tomato sauce in like a folded pizza and add oregano and leave out the marjoram and thyme.


Basic tomato sauce:

2 tablespoons olive oil
3/4 cup tomato paste
2 1/2 cups peeled and chopped fresh or canned tomatoes
1 teaspoon sugar or 1 carrot grated (never used a carrot)
1/2 teaspoon freshly ground pepper
1 tablespoon basil crumbled
5 tablespoons butter (I don't add this)
salt to taste

Heat the oil in a sauce pan. Stir the ingredients in. Simmer (not quite boiling) 1/2 hour and add more water if it becomes too thick.


I do it for my Icmag stoners.

Peace...
Smooth