Cheese Pizza - 12" Rounds or Pan Style

 These recipes are from Pizza: Any Way You Slice It by Charles & Michele Scicolone. These are my go-to dough, sauce, and cooking variations. You can dress them up any way you like and it pretty much works out.

I'm posting these because my 5-year-old grandson, Andy, said my cheese pizza was way better than Mommy's. To be fair, his Mommy (my daughter Hannah) usually resorts to frozen pizza and my own household was very familiar with brands like DiGiorno from the freezer.

I've got more time but Hannah still asked for the recipe. And here it is — somewhat streamlined by me over the years

Basic Dough for Two 12-Inch Pizzas
3-1/2 to 4 cups unbleached all-purpose flour
1 package active dry yeast (2 1/4 teaspoons)
1-1/3 cups warm water (105°F to 115°F) 2 tablespoons extra-virgin olive oil
2 teaspoons salt (or 1 1/2 tsp kosher salt)
1 teaspoon sugar or honey

To make by hand: Mix 3-1/2 cups flour and all other ingredients together and stir until a sticky dough forms. Knead it firmly for 5 to 8 minutes until it feels smooth and elastic. Add tiny amounts of the remaining flour if it sticks too much.

To make by standing mixer: Put all ingredients in standing mixer and mix using flat beater until it comes together in a shaggy mass. Switch to the dough hook and knead on medium until smooth and elastic, adding flour as necessary if too sticky.

First rise: Shape the dough into a ball and place it in an oiled bowl. Cover it with a clean towel or plastic wrap. Let it rise in a warm spot for 1 hours until doubled in size. [My note - this dough could also sit in the fridge overnight. Halve amount of yeast. Let sit at room temp a couple of hours before using.]


Pizza Maker's Sauce
This is very easy. If it makes more than you need, it freezes well.

2 large garlic cloves, finely chopped

Pinch of crushed red pepper

3 tablespoons olive oil

1 can (28 ounces) crushed tomatoes [I have lately taken to using passata which is an uncooked tomato puree strained of skin and seeds. It originated in Italy but you can find it in regular stores in Dallas.]

1 teaspoon dried oregano

Salt

In a large skillet, cook the garlic and red pepper in the oil over medium heat until the garlic is goledn, about 1 minute. Add the tomatoes, oregano, and salt to taste. Bring to a simmer.

Cook, stirring occasionally, until thickened, or to to 15 minutes. Let sauce cool before spreading on pizza dough. 

For two 12-inch pizzas
Shape balls: Punch down the dough to let the air out. Divide it into two equal pieces and roll each into a smooth ball. Cover them and let them rest for 30 minutes.

Stretch or roll each ball of dough into a 12-inch circle on a floured surface, transfer to parchment paper, add your sauce and toppings and cheese, and bake at 475°F–500°F (or on a preheated pizza stone at 500°F) for 8-10 minutes. 

   

It can bake on the parchment paper if using a pizza stone (my preferred method).

For a Home-style Pan Pizza (Italian style)
Dough from above basic recipe

1 recipe Pizza Maker's Sauce

8-12 ounces thinly sliced mozzarella [I use provolone]

1/4 cup grated Parmigiano

Olive oil

Oil a 15x10x1" jelly-roll pan. With your fist, flatten the dough. Place the dough in the center of the pan and stretch and flatten to fit. Let rise about 30 minutes until puffy. Preheat oven to 450°.

With fingertips, firmly press dough to make dimples at 1" intervals over surface. Spread sauce over the dough, leaving a 1/2" border. Bake 20 minutes.

Remove pizza from oven.  Arrange slices of cheese on top. Sprinkle with grated cheese, drizzle with a little olive oil. Return to oven and bake 5 minutes until cheese is melted and crust is browned.

Almond Boneless Chicken

We found this in Cook's Country and it's become a special treat dish. For one thing — fried chicken cutlets. For another, as my husband said, it's like the best take out in the world. Sure there's some cleaning up but it's so much better than anything you're going to get going out somewhere.

We had it for New Year's Day dinner. Our New Year's style is maybe different than a lot of other folks'. We make something luxurious and eat all the cookies we want afterward. In the sympathetic magic world it would be hoping for a sweet and rich New Year.

Almond Boneless Chicken

Step 1 — Sauce

1 tablespoon cornstarch

1 tablespoon cold water

1 cup chicken broth

2 teaspoons dry sherry

2 teaspoons hoisin sauce

2 teaspoons soy sauce

1/8 teaspoon salt

Dissolve cornstarch in water in small bowl and set aside. Combine broth, sherry, hoisin, soy sauce, and salt in small saucepan and bring to boil over medium-high heat. 

Whisk in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds. Remove from heat, cover, and keep warm, stirring occasionally

Step 2 —Chicken

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

Salt and pepper

Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. 

Halve chicken breasts horizontally to form 8 cutlets. Pat cutlets dry with paper towels and season with salt and pepper.

Step 3

1/4 cup sliced almonds, toasted

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon garlic powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon pepper

1-1/4 cups lager or pilsner beer

1 large egg, lightly beaten

Finely chop almonds. Whisk almonds and dry ingredients together in large bowl. Whisk in beer and egg. 

Step 4

1 cup all-purpose flour

1 teaspoon salt

Working with 1 at a time, dip cutlets into batter to thoroughly coat, letting excess drip back into bowl. Dredge battered cutlets in combined flour and salt to coat, shaking off excess, and place on parchment-lined sheet. Let cutlets sit while oil heats.

Step 5

2 quarts peanut or vegetable oil, for frying

Add oil to large Dutch oven until it measures about 1-1/2 inches deep and heat over medium-high heat to 350°. Working in batches, add half of cutlets to hot oil. Adjust burner as necessary to maintain oil temperature between 325 and 350 degrees. 

Fry, stirring gently to prevent pieces from sticking together, until cutlets are golden and register 160°, about 4 minutes, flipping halfway through frying. Transfer to prepared wire rack to cool while frying remaining cutlets.

Step 6

1/2 head iceberg lettuce (4-1/2 ounces), cored and sliced thin crosswise

3 scallions, sliced thin on bias

1/4 cup sliced almonds, toasted

Place lettuce on platter. Cut each cutlet crosswise into 1/2" -thick slices. Arrange slices over lettuce and drizzle with sauce. Sprinkle with scallions and remaining 1/4 cup almonds. Serve.

Serves 6