Ya'll don't get to see this, since I post it elsewhere...but...here's where I get all the pics from...
I write out the whole thing elsewhere. Anyhow, here is the pizza recipe if you are interested.
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I'm gonna make a fresh half all meat combo / combo (as we would call it at CEC). The dough is really the highlight of the recipe, as the toppings are rather common.
This is gonna be a two parter. Why? Well, first we have to make the dough.
Therefore, I aim to correct that. The last time I made this was last time the kiddo came to visit. She adored helping out. It's an easy recipe, it's hands on (kids love that) and it's fun to make (kids also love that!).
The only time we had more fun making something that she actually helped a lot for was chocolate chip cookies (which, I'll post that recipe later).
I will state up front, if you have a mixer with a pastry hook, use it. I don't, so I'll be doing this by hand and with a spoon. While kneading is fun, it's also not so fun...
The dough hook does it better.
Anyhow, moving on. Here's what you'll need for phase 1.
Mix the dry ingredients together by hand
4.25 cups of bread or AP flour (the former will make a crispier dough, the latter will work fine. Chill it prior in the freezer for about an hour)
1.75 tsp of kosher salt
1 tsp (about 3/4 a package) of instant yeast
Then add the olive oil and water.
.25 cup of olive oil
1.75 cup of water at around 50 - 55 degree temp
Keep mixing by hand until the dough takes shape.
Then start using a spoon to mix it. While using the spoon to turn the bowl, stir it 5 minutes one way.
Then 5 minutes the other way.
Let it rest for 5 - 10 minutes, then remove it to a cutting surface. Split it in half.
Then form into a bun, using your hands to "wrap" the dough around itself into a mushroom shape. You are looking for a smooth top.
Then "seal" the base of the "bun" by pinching the ends together.
You should end up with two buns, these will make two large pizzas.
After this, set each bun on a small plate, and coat the buns with olive oil or canola oil.
Wrap with saran wrap tightly, and then refrigerate for at least 12 - 18 hours.
We're gonna let it rise (or proof) overnight. So, end of part 1!
Ok. New day. Time for Part 2!
Dough has proofed overnight in the fridge. Time to bring them back up to room temp for the "roll out" (aka sheeting).
Remove the buns from the fridge and uncover them. If they have flattened a bit overnight, that's ok. You can tighten up the buns the same way you used to form them the night before. Set them on a plate and put them aside, checking every now and then to be sure they are not drying out.
While that's going, lets start the prep for the toppings. As mentioned prior, I'm going to make a half all meat combo, half super combo. The toppings are as follows.
All Meat Combo
Pepperoni
Beef
Sausage
Canadian Bacon
Bacon Bits
Super Combo
Pepperoni
Beef
Sausage
Black Olives
Green Peppers
Onions
Mushrooms
For pepperoni, I bought Boars Head pre-sliced pepperoni. So, no real prep there. Same with the black olives, as they are canned. And, the mushrooms (baby bellas) are also pre-sliced.
Slice 4 of the strips of thick cut bacon to make small chunks. Saute this in a skillet until well rendered. Then pour off the majority of the bacon grease.
Some nice ground mild Italian sausage. Saute this in the same skillet. No need to season it, as the bacon grease will do this nicely.
For the beef, I have some nice ground chuck. Saute this in a skillet over medium heat, adding a healthy pinch of kosher salt halfway through cooking for some extra flavour.
Chop the onion.
Chop the green pepper.
Slice the Canadian Bacon.
And, viola, toppings are ready!
Next, it's time to work on the cheese blend. Many recipes call for shredded mozzerella, and that's a must. But, I like my cheese topping with a bit more...oomph (and yes, that is a technical pizza term, consider yourself edumicated). So, to that, I'm going to add asiago cheese, monterey jack, pecorino romano, and mild cheddar.
I start by shredding about 4 oz of the pecorino romano and 8 oz of the Asiago in a food processor. You can do this by hand, but the food processor is so much more fun!
Replace the shredding blade with the chopping blade and add 3 oz of shredded mild chedder, 6 oz of monterey jack, and 8 oz of mozzerella. Blitz a few times. Don't do it too much, or it will turn into a ball of mush. You are looking for a nice dice. It helps to chill (or freeze) the cheese first.
Now it's time to work on the sauce. There are lots of ways to make sauce that involve stewing, etc...but I like the quick and dirty kind. Simple ingredients.
1 15oz can of Tomato Sauce
1 6oz can of tomato paste (to thicken it up)
1 Tbls of dried oregano
1 tsp ground paprika
.25 tsp sugar
Garlic Powder to taste (about 1/3 tsp)
Add the tomato sauce and paste to a bowl, and mix until well blended. Then add the seasonings and stir thoroughly. If you want some more texture to the sauce, then you can added a half a can of diced tomatoes.
Ok, we are ready for the next step!
I'll only eat them buried in the mess of toppings on a pizza with the works.
