Oh boy, I don't even know where to start with this one. If any of you are friends and family you know that my boyfriend is the biggest pizza addict on earth. LOL We have had pizza 2 nights in a row, but I took the time to document it tonight. I get tired of the same old pepperoni, "italian style" pizzas with tomato sauce. But dave never tires of it, so we make 2 pizzas!! Both are thin crust pizzas. Mine is a bbq chicken pizza with caramelized onions, chicken (still left over from our easter roaster), and my home made bbq sauce. YUM! Dave chose a traditional pizza with tomato sauce (we usually make our own but Furmano's makes an incredible canned sauce. ready to go!), pepperoni and italian sausage.
First lets discus this homemade bbq sauce. Its pretty simple to make. The only ingredient you may not already have in your pantry is the pineapple juice. This is a recipe that makes a sauce similar in taste to sweet baby rays. I found the original recipe on another blog, but have tweaked it quite a bit to make it my own.
Ingredients:
1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 tablespoon worchestire sauce
2 1/2 teaspoons ground mustard
2 teaspoons smoked paprika
1 tablespoon ancho chili powder (any other chili powder is fine)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat)
1 1/2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons cold water mixed with 1 tablespoon corn starch (optional)
Instructions:
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.I store mine in a squirt bottle in the fridge. I'm not sure how long it will keep in the fridge, because it never lasts more than a week in this house!
So now, the pizza dough. We LOVE a good thick, yeasty crust from time to time but we are both trying to watch our waistlines so we usually stick with the thin crust. We like Imo's thin crust recipe. In case some of you do not know what Imo's is, it is a pizza joint in St. Louis. This is a traditional st. louis thin crust recipe.
The ingredients:
2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup tbsps water
2 tablespoons water
BEFORE you start this dough, move your oven rack up a level or two, close to the top but not so close you will have a hard time getting your pizza in. If you have a pizza stone, leave it in the oven to get nice and hot! Preheat your oven to 450 degrees.
For the dough:
Combine all the ingredients thoroughly, I like to use a food processor for this part. This recipe says there is no need to kneed BUT, we do like to kneed it for atleast 2-3 min to get a nice smooth dough, as this is relatively stiff dough to start. This is what it will look like right out of the bowl .
First lets discus this homemade bbq sauce. Its pretty simple to make. The only ingredient you may not already have in your pantry is the pineapple juice. This is a recipe that makes a sauce similar in taste to sweet baby rays. I found the original recipe on another blog, but have tweaked it quite a bit to make it my own.
Ingredients:
1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 tablespoon worchestire sauce
2 1/2 teaspoons ground mustard
2 teaspoons smoked paprika
1 tablespoon ancho chili powder (any other chili powder is fine)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat)
1 1/2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons cold water mixed with 1 tablespoon corn starch (optional)
Instructions:
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.I store mine in a squirt bottle in the fridge. I'm not sure how long it will keep in the fridge, because it never lasts more than a week in this house!
So now, the pizza dough. We LOVE a good thick, yeasty crust from time to time but we are both trying to watch our waistlines so we usually stick with the thin crust. We like Imo's thin crust recipe. In case some of you do not know what Imo's is, it is a pizza joint in St. Louis. This is a traditional st. louis thin crust recipe.
The ingredients:
2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup tbsps water
2 tablespoons water
BEFORE you start this dough, move your oven rack up a level or two, close to the top but not so close you will have a hard time getting your pizza in. If you have a pizza stone, leave it in the oven to get nice and hot! Preheat your oven to 450 degrees.
For the dough:
Combine all the ingredients thoroughly, I like to use a food processor for this part. This recipe says there is no need to kneed BUT, we do like to kneed it for atleast 2-3 min to get a nice smooth dough, as this is relatively stiff dough to start. This is what it will look like right out of the bowl .
According to the recipe, you can just go ahead and use this. We like to let it sit for just 10 minutes. (We've made enough pizza around here we have had time to figure out what works. After it sits for 10 minutes you can go ahead and roll it out to whatever size you are going for. The full recipe makes 2 12" pizzas. Here is a rolled out pizza crust, we use our pizza peels here, coated in cornflower to make an easy transition to the pizza stone in the oven. If you do not have a stone or pizza peel, you can use a regular pizza pan, or whatever you have to use this with.
Now just lay your sauce and toppings out on the dough. I am going to show the bbq chicken because thats what I made but its the same process regarldess of what pizza concoction you have come up with lol. Then just go ahead and move your pizza to the oven. If you are using a peel and stone, just make sure and be very careful moving your raw pizza, so you don't make a mess in your oven. I usually enlist the help of my pizza pal bf to do this part. :)
These will usually be done in about 10 minutes, depending on the amount of toppings you have on your pizza. And there you have it, PIZZA! Dig in, and enjoy.
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