Tag Archives: Pizza

Detroit Pizza – Michigan

The East coast has its thin, foldable pizza. Rhode Island has its pizza strips, heavy on sauce, light on cheese. Chicago has its deep dish. And Detroit? It’s got its own version too, and boy is it good. The

Detroit Pizza dough is more of a pan pizza situation, but the edges are brown and crispy, due to a sprinkling of Parmesan cheese right along the edge of the pan. And the sauce? Traditionally it’s served on top of the cheese. That’s how they do it in the Mitten State.

We’ve made this recipe, which we’ve slightly adapted from Zingerman’s Bakehouse, about a half dozen times last year. You are going to want to add this to your pizza rotation.

Detroit Pizza

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients
For the dough:
• 1 cup warm water
• 1 teaspoon yeast
• 1 teaspoon salt
• 2 ½ cups flour

For the pizza:
• ½ cup parmesan cheese, grated
• 2 cups mozzarella cheese, grated
• 2 cups fontina cheese, grated
• Pepperoni, sausage or vegetable toppings of your choice
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

For the sauce:
• 2 cups canned, crushed tomatoes
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons dried oregano
• 3 teaspoons dried basil
• Pinch of crushed red pepper
• 2-3 cloves garlic, minced

Instructions
For the dough:
In the bowl of a stand mixer, add all ingredients for dough. Using the dough hook, mix on medium speed for about 4 minutes, occasionally scraping down the sides of the bowl. Dough is done when it pulls away from the sides of the bowl. Spray a clean bowl with cooking spray, and turn dough into bowl. Cover with plastic wrap and let rest for 15 minutes. After resting, spray or grease a 9 X 13 pan. With well-oiled fingers, turn dough into pan and gently shape dough to cover bottom and about a ½ inch up the sides of pan. Cover with plastic wrap and let rise in a warm place for about 1 hour.

For the sauce:
In a medium saucepan, mix all of the sauce ingredients. Heat for 10-15 minutes, bringing to a simmer. Cover and keep warm until pizza is ready.

To make pizza:
Sprinkle some of the parmesan cheese along the edges of the pan (this will create a crispy edge) leaving enough to spread across the entire surface of dough. Add pepperoni, sausage or other toppings. Add mozzarella and fontina. Top with oregano and basil. Bake in 450-degree oven for 15 minutes or until edges are browned. Use a butter knife to loosen edges from the sides of the pan. Serve with warm sauce on top.

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Get the Skinny: Pizza Potato Skins – Idaho

Idaho’s most famous export is the potato. The Gem State leads the states in potato production, with 13.1 billion pounds harvested in

Pizza Potato Skins - Idaho

2013. Potatoes get a bad rap nutritionally but they are actually high in potassium and Vitamin C — providing almost half the recommended daily value.

We confess to being slightly addicted to potato skins. We decided to revisit the traditional recipe of bacon and cheddar. Our take uses common pizza ingredients for a fun twist on a classic.

There’s just a few more weekends for you to catch WalkAbout-Boise, a 90 minute guided walking tour through 150 years of history and architecture.

Pizza Potato Skins

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 4 medium baking potatoes
  • 1/2 pound bulk sausage, mild or spicy, cooked through
  • 2 to 3 tablespoons basil pesto
  • 2 Roma tomatoes, chopped
  • 2 cups mozzarella cheese, grated
  • 1 tablespoon parsley, minced
  • Pizza sauce

Instructions

Bake potatoes at 350 degrees until done, about 1 hour. Allow to cool. Slice potatoes in half. Scoop out the potatoes, leaving about 1/8 inch of flesh. Reserve flesh for another use.

Place potato skins on a baking sheet. Combine sausage, pesto, tomatoes and a cup and a half of the cheese in a large bowl. Scoop filling back into skins. Top with remaining half cup of cheese and then parsley. Heat under boiler set to high until cheese is melted and bubbly. Serve immediately with pizza sauce.

 

Clamoring for More:- New Haven White Clam Pizza – Connecticut

The Nutmeg State’s second largest city, New Haven, is identified with the white clam pizza.  If you’ve never tasted the savory sensation that is white clam pizza, well then friends, you’ve been missing out. Frank Pepe Pizzeria Napoletana on Wooster Street claims

New Haven White Clam Pizza

to be the originator of this dish which dates back to the 1960s when the restaurant served little neck clams as an appetizer.  Presumably, Frank didn’t think it much of a stretch to toss some clams and parmesan cheese on top of dough and call it “apizza” (ah-beets as the locals still say).

A couple of tips about white clam pizza: We don’t recommend using canned clams. They will be way too chewy. Frozen will work in a pinch but your best bet, as usual, is freshly steamed. We’ve told you before here and here how to steam clams. It really is easy so don’t be intimidated.  Also, please note that the recipe below makes enough dough for two pizzas but the amount of clams and cheese is for only one pizza. Just double the amounts if you want to make two pizzas.

If you dig all things nautical, check out Mystic Seaport, the nation’s leading maritime museum with four national historic landmark vessels including the 1841 whaleship, the Charles W. Morgan, the country’s oldest commercial ship still in existence.

New Haven White Clam Pizza

  • Servings: 4
  • Difficulty: moderate
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Ingredients

For crust (will make enough for two crusts):

  • I package yeast
  • 2 teaspoons sugar
  • 1 ½ cups warm water
  • 2 tablespoons olive oil
  • 3 1/2 – 4 cups all purpose flour
  • 1 teaspoon salt
  • Cooking spray

For pizza (double these amounts if you will be making two pizzas):

  • 25-30 little neck clams
  • 1 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tablespoon oregano
  • 1 tablespoon parsley, finely minced
  • Olive oil

Instructions

To make crust: In a large bowl, dissolve yeast and 1 teaspoon sugar in ½ cup warm water. Let sit until mixture begins to foam. Add rest of water and olive oil.  Add 3 ½ cups flour, salt, and remaining sugar. Mix with a stand mixer fitted with dough hooks until well combined. If dough is too sticky add a quarter cup of flour at a time, until dough is smooth and elastic and pulls away from the bowl. Transfer dough to a large bowl that has been coated with cooking spray. Cover with a tea towel and let rise, about 40-55 minutes. Divide into two. Set aside one crust for a different kind of pizza or wrap in plastic wrap and freeze.

To steam clams: Pick through clams and discard any with cracked or damaged shells. Soak for 20 minutes in fresh water. Lift them out of the water bath (do not strain) and brush them vigorously to get rid of any excess sand. Heat 3 to 4 cups of water in a large pot. Turn down heat to medium. Add clams and cover. Steam about 4 to 6 minutes or until the shells just start to open. Do not overcook as clams will cook again on the pizza. Remove from heat and let cool. Discard any clams that do not open. Once shells are cool enough to handle, open shells, extract and chop meat coarsely.

To make pizza:  Preheat oven to 550 degrees with pizza stone inside if using. Place the ball of dough down on a well-floured work surface. Using the heel of your hand, press down to flatten. Lift the dough onto a round pan or pizza paddle sprinkled with corn meal. Continuing pressing and shaping the dough.  If dough is too springy, let rest about 10 minutes until the gluten relaxes, then proceed. Once dough is the appropriate size, press and shape a ½ inch crust on the edge. Brush dough with olive oil. Add Parmesan cheese, oregano, garlic and then clams. If using a pizza paddle, transfer pizza onto baking stone that has been preheating in oven. Bake at 550 degrees for 8 to 10 minutes or until the dough is browned and the cheese is golden. Finish with additional olive oil if desired.