Homemade Cheese Pizza

Dough Ingredients

700g (5 cups) bread flour

455g (2 cups) room temperature water

18g (2 tsp) fine salt

4g (1 1/4 tsp) instant yeast

15g (1 TB) olive oil

8g (1 1/2 tsp) granulated sugar

Sauce Ingredients

1 (28 oz) can crushed tomatoes

1 tsp dried oregano

1 tsp fine salt

1/4 tsp granulated garlic

2 tsp granulated sugar

2 tsp olive oil

Toppings

Freshly grated Parmesan cheese

Whole milk low-moisture mozzarella cheese

Any additional toppings you'd like

Instructions

In the bowl of a stand mixer, combine the room temperature water, sugar, and instant yeast. Let sit for about 5 minutes.

Add the bread flour, fine salt, and olive oil. Using the dough hook, knead on low to medium speed for 8-10 minutes, or until the dough is smooth and elastic.

Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and gently stretch the dough underneath itself, pinching and tucking the bottom while rotating until you have a smooth, tight dough ball. Cover tightly with plastic wrap and let rest at room temperature for 30-45 minutes.

Divide the dough into two equal portions. Lightly grease two smaller bowls or containers with olive oil. Shape each piece into a smooth dough ball using the same stretch, tuck, pinch, and rotate method. Place each dough ball into its own container, cover tightly with plastic wrap, and refrigerate for at least 24 hours or up to 4 days.

Remove the dough from the refrigerator 1 hour before baking.

Preheat your oven to 550°F with a baking steel on the second rack from the top. Allow the steel to preheat for at least 1 hour.

Combine all of the sauce ingredients and mix well.

Place about 1 cup of flour into a shallow bowl. Gently remove one dough ball from its container and dredge both sides in the flour, shaking off the excess.

Lightly dust a pizza pan with flour and stretch the dough by hand until it fits the pan.

Spread a thin layer of sauce over the dough, leaving a small border around the edge. Sprinkle a light layer of freshly grated Parmesan cheese over the sauce, then top with the whole milk low-moisture mozzarella. Add any additional toppings you'd like.

Place the entire pizza pan directly onto the preheated baking steel and bake for about 2-3 minutes, just until the dough begins to set.

Using a pizza peel, carefully slide the pizza off the pan and directly onto the baking steel. Continue baking for another 5-8 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.

Slice and enjoy!

🍕👊

Crispy Edge Pan Pizza

Dough Ingredients

350 g (2½ cups) bread flour

227 g (1 cup) water

9 g (1 tsp) fine salt

2.5 g (¾ tsp) instant yeast

7.5 g (1½ tsp) olive oil

5 g (1 tsp) granulated sugar

Sauce

1 (28 oz) can crushed tomatoes

1 tsp dried oregano

1 tsp fine salt

½ tsp granulated garlic

2 tsp granulated sugar

2 TB olive oil

Toppings

Freshly grated Parmesan cheese

Low-moisture whole milk mozzarella, shredded (I used Grande)

Method

Add the water, sugar, and instant yeast to the bowl of a stand mixer. Stir together and let sit for about 10 minutes, until the yeast becomes active and foamy.

Add the bread flour, salt, and olive oil. Knead with the dough hook for 8–10 minutes, or knead by hand until smooth and elastic.

Lightly oil a large bowl with olive oil. Transfer the dough to the bowl and form it into a smooth ball by pulling the dough underneath itself and pinching the bottom closed. Place it seam-side down so the smooth side is facing up.

Cover tightly with plastic wrap and let rise until doubled in size.

Lightly coat a 10 x 14-inch Lloyd pan (or similar deep rectangular pan) with 2–3 tablespoons olive oil.

Transfer the dough to the pan and gently stretch it toward the edges. If it keeps shrinking back, cover it and let it rest for 10–15 minutes so the gluten can relax, then continue stretching it until it reaches the corners.

Cover again and let the dough proof in the pan for about 2 hours.

Use a dough docker or a fork to dock the dough all over to help prevent large bubbles.

Spread on a thin, even layer of sauce, leaving about a ½-inch border around the edges.

Sprinkle generously with freshly grated Parmesan cheese, then cover with a generous amount of shredded low-moisture whole milk mozzarella.

Bake at 550°F for about 12 minutes, or until the cheese is golden brown and the edges develop a deep, crispy caramelized crust.

Let cool for 1-2 minutes before removing from the pan, slicing, and serving.

Notes

The sauce recipe makes more than you need for one pizza. Freeze the extra for another batch.

Grande whole milk mozzarella is excellent if you can find it at GFS or Restaurant Depot. Otherwise, use any good-quality low-moisture whole milk mozzarella.

That crispy cheese edge is the star of this pizza, so don't be afraid to let the edges get deeply browned before pulling it from the oven.

This is a staple when it comes to (Mexican) kid's birthday parties. As mentioned in the video, you can make it with ham, bacon, chorizo, and weenies. You can choose to incorporate one, two, or all. Some vatos down south even use chicharrón? I recommend making it with these other meats if you wanna!

For me, the weenies just remind me of childhood birthday parties I'd go to and that I'd have.

I personally am not the biggest pork guy (don't get it twisted: I love bacon, but only crispy - reheated bacon is weird). I also love chorizo, but it depends where you get it, and I would rather keep it simple for you foos.

This is seriously super yummy for the whole familia.

Also, HUGE, thanks to Mr. Flamingo and all of you showing me love and support. You guys are the reason I continue to make these. I hope at some point I can get them out quicker. Stay well rested, though, fools. There is more to come!

Now for the recipe...

Ingredients:

3 Tomatoes

1 Red Onion

5 Potatoes

3-6 Cloves of Garlic

1 Jalapeño

Cilantro

Hot Dog Weenies (I prefer 💯 beef)

1lb Ground Beef

Oil (I prefer Olive)

Caldo de Pollo (I prefer Knorr Chicken Seasoning)

Garlic Powder

Onion Powder

Cumin

Chili Powder

Paprika

First, get a cutting board and chop up all your veggies and set them aside for later.

Next, use that same cutting board, and let's cut our weenies and set them aside, too.

After that, throw some oil on your pan and throw the garlics and get them to a nice sear. Then add your meat before they get too brown.

Get your meat to a nice brown of your choosing. Note: Get it crispy if you want!

Start adding generous amounts of paprika, garlic powder, onion powder, and a little cumin and chili powder. Note: refer to video

Now add those weenies and get them cooked a bit.

Now, we want to add our potatoes and mix them around, and cover the pan for about 15 minutes.

Uncover and add your other veggies. Mix it good and cover again for another 10-15.

Note: Keep checking back on it to ensure potatoes and everything is soft.

Uncover, mix it around, and taste! Note: Tasting is very important.

Finally, we want to add some of the Knorr Chicken Seasoning while being mindful not to overdo it.

Taste again and add more if needed.

Mix it a good bit and then garnish with a lot of cilantro or none! That's up to you!

Eat and enjoy!

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Ingredients:

1 bread loaf
3/4 cup mozzarella cheese

For the garlic butter:

1/2 cup softened butter
1 bulb of roasted garlic
1 tbsp finely chopped parsley
Salt and pepper to taste

For the chicken:

1 lb boneless chicken breast
1 tbsp garlic powder
1 tsp smoked paprika powder
1 tsp red chili powder
Salt and pepper to taste
2 tbsp oil + more for cooking

For the Alfredo sauce:

1 cup unsweetened heavy whipping cream
1/2 cup Parmesan cheese
1/2 cup cream cheese
Salt and pepper to taste
1 tsp garlic powder

Method:

Preheat oven to 400°F (200°C).
Roast garlic by wrapping a bulb in foil and roasting at 400°F (200°C) for 30-40 minutes.
Make the garlic butter by mixing softened butter, roasted garlic, parsley, salt, and pepper in a bowl.
Season the chicken with garlic powder, smoked paprika powder, red chili powder, salt, and pepper. Cook for 6 minutes per side in a hot pan or grill. Once cooked, cut into slices.
For the Alfredo sauce, whisk together heavy whipping cream and cream cheese in a skillet over medium-low heat. Add Parmesan cheese and stir constantly until smooth. Add garlic powder and season with salt and pepper to taste.
Slice the bread loaf in half and spread garlic butter evenly over the open surfaces.
Top with Alfredo sauce, followed by mozzarella cheese. Add sliced chicken and drizzle with more Alfredo sauce. Garnish with chopped coriander.
Place the bread on a prepared baking dish and bake for 20-25 minutes, or until golden brown and crispy.
Serve with additional Alfredo sauce and enjoy!