Lvl 1 Ch 16_ Pizza

Pizza Overview

• Definition: A hot, open-faced Italian pie

• Base: Yeast dough bottom, cooked using various methods

  • Wood-fired

  • Roasted

  • Kiln-baked

• Components:

  • Flavored or seasoned sauce

  • Toppings: cheese, meat, vegetables

  • Crust options: thin, thick, pan, themed pies

Pizza Preparation

• Prepared to order: Ensures freshness

• Prepared ahead of time:

  • Cover with plastic wrap

  • Refrigerate for 2 to 3 days

Pizza Equipment

• Ovens:

  • Conveyor ovens

  • Deck ovens

  • Wood-fired pizza kilns/ovens

• Tools:

  • Metal or wooden peels

  • Cutting equipment:

    • Rotary cutter (pizza wheel)

    • Curved pizza knife

  • Both types allow for quick, clean cuts into even slices (triangular or square)

Making Basic Pizza

• Preparation Steps:

  1. Remove dough from refrigerator

  2. Set oven temperature to as high as possible

  3. Prepare the surface with flour

  4. Stretch the dough

  5. Dust pizza peel with flour or semolina

• Dough Handling:

  • Drape dough over hand and rotate (option for using a rolling pin)

  • Place dough on floured pizza peel (shake to avoid sticking)

• Adding Ingredients:

  1. Spread sauce evenly, leaving a half inch to an inch from the edge

  2. Sprinkle grated cheese evenly

  3. Slip pizza into the oven

  4. Bake until crust is brown and bubbles appear

  5. Remove pizza with peel, season with fresh herbs, brush oil on crust

  6. Cut and serve immediately

Pizza Toppings

• Common Cheeses:

  • Mozzarella

  • Parmesan

  • Ricotta

  • Gorgonzola

  • Feta

• Meat, Poultry, Seafood Options:

  • Pepperoni

  • Sausage

  • Bacon

  • Chicken

  • Anchovies

  • Shrimp

• Vegetables:

  • Mushrooms

  • Olives

  • Tomatoes

  • Eggplant

  • Peppers

  • Onions

  • Broccoli

  • Spinach

  • Arugula

• Favorite Toppings: (from survey)

  • Pepperoni: 24%

  • Sausage: 13%

  • Mushrooms: 9%

  • Extra cheese: 11%

  • Chicken: 6%

  • Pineapple: 4%

  • Bacon: 4%

  • Others: Jalapeños, Fresh garlic, Fresh basil, etc. (% <2)

Types of Pizza

• Chicago-style Pizza:

  • Deep-dish dough, with an inch or more of toppings and sauce

  • May include another layer of sauce or dough

• New York-style Pizza:

  • Crisp, thin dough with light tomato sauce and limited toppings

• Detroit-style Pizza:

  • Deep-dish rectangular pizza with a porous, chewy crust and crisp exterior

• Neapolitan-style Pizza:

  • Simple and fresh ingredients; crispy basic dough with fresh tomatoes or tomato sauce, cheese, and fresh basil

Calzone Description

• An Italian oven-baked folded pizza made from bread dough, often stuffed with salami, ham, vegetables, mozzarella, ricotta, and Parmesan or pecorino cheese

Calzone Recipe

Day 1: Dough Ingredients

• 1 package active dry yeast

• 1 teaspoon white sugar

• 1 cup warm water (110-115°F)

• 1 tablespoon olive oil

• 1 teaspoon salt

• 2½ cups all-purpose flour (AP flour), divided

Directions for Dough Preparation

1. Dissolve yeast and sugar in warm water; activate for 5 minutes

2. Mix in oil and salt, then add flour gradually until smooth

3. Knead the dough for about 5 minutes until elastic

4. Let rise overnight in the refrigerator or a warm place for 40 minutes

Day 2: Filling Ingredients

• ½ cup ricotta cheese (or strained plain Greek yogurt)

• 3 oz shredded cheddar cheese

• ½ cup diced pepperoni

• Optional: Sliced mushrooms, dried basil, 1 beaten egg, cornmeal (optional)

Assembly Instructions

1. Preheat oven to 375°F

2. Mix filling ingredients in a large bowl

3. Separate dough and stretch/roll into circles

4. Place filling on one side of the dough and fold to create a half-moon shape

5. Seal the edges and brush with beaten egg

6. Bake for 30 minutes and serve warm with marinara dipping sauce

General Tips

• Avoid too much moisture in fillings

• Don't skimp on flavorful ingredients; they will be moderated by the crust

• Leave enough space around edges for sealing