Pizza Essentials The Ultimate Sweet Pizza Sauce Recipes

PIZZA ESSENTIALS: THE ULTIMATE SWEET PIZZA SAUCE

Steps:

• 1. PREP/PREPARE
• 2. A good solid saucepan, without any hotspots, is essential to this recipe.
• 3. What gives this sauce its unique flavor is not just the honey, but the proper cooking of the tomato paste. We are going to cook it, almost to the point of caramelization. One minute it will be nice and brown, and the next it will be a burned mess. Once that process is started, you will never leave the pan unattended.
• 4. One of my favorite brands of tomatoes is Cento. I think that they have the perfect balance of tomato flavors to compliment this recipe.
• 5. Gather your Ingredients (mise en place).
• 6. Add the olive oil to a saucepan, over medium-low heat.
• 7. When the oil heats up, add the chopped garlic.
• 8. Cook until it turns a golden brown, about 2 - 3 minutes.
• 9. Use a strainer to remove the garlic from the oil, and then return the oil to the saucepan.
• 10. Add the tomato paste, and red-pepper flakes, if using.
• 11. Raise the heat to medium, and cook until the tomato paste begins to turn brown, and almost caramelizes, about 5 - 7 minutes.
• 12. Add the tomatoes, dehydrated onions, basil, oregano, and parsley.
• 13. Bring up to a light boil, then lower the heat, and lightly simmer for 20 - 30 minutes.
• 14. Chef's Note: Give the sauce a swirl with a spoon, about every minute or so.
• 15. Remove from the heat, and add the honey, and salt, to taste.
• 16. Add to a blender or food processor, and blend until smooth.
• 17. Allow to completely cool, place in a jar, with a tight-fitting lid, and place in the fridge until needed.
• 18. PLATE/PRESENT
• 19. Use whenever you are looking for an awesome, slightly sweet pizza sauce. Enjoy.
• 20. Keep the faith, and keep cooking.

APPETIZER ESSENTIALS: PUFF PIZZA BITES

Steps:

• PREP/PREPARE
• If you want a good pizza sauce, here are two good ones: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/italian-essentials-awesome-pizza-sauce.html?r=1 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/pizza-essentials-the-ultimate-sweet-pizza-sauce.html?r=3
• Gather your ingredients (mise en place).
• Whisk the egg yolk and water together and reserve.
• Place a rack in the middle position and preheat the oven to 365f (185c).
• Defrost your puff pastry and cut into 9 squares.
• They do not have to be perfect, just eyeball it. In addition, a pizza cutter is a great way to accomplish this.
• Add a dollop of your favorite pizza sauce.
• Add some meat and/or veggies... I am using pepperoni, and precooked Italian sausage.
• The images for the next steps did not turn out; however, we are almost there: Sprinkle on some parmesan cheese. Take two opposite corners bring them up and pinch together in the middle. Brush a bit of the egg mixture over each one.
• Place into the preheated oven and bake until golden brown, about 15 - 20 minutes.
• PLATE/PRESENT
• Allow to rest for 5 minutes, then serve with some additional pizza sauce for dipping. Enjoy.
• Keep the faith, and keep cooking.

PIZZA ESSENTIALS: THE ULTIMATE DEEP DISH CRUST

Steps:

• 1. PREP/PREPARE
• 2. For this recipe, I find the best thing to bake it in is a spring form pan with tall sides.
• 3. You can work this dough entirely by hand; however, for this recipe, I will be using my stand mixer, fitted with a dough hook. If you are doing this by hand, you will need a large bowl... something you can get your hands into and work the dough.
• 4. Gather your Ingredients (mise en place).
• 5. Add the flour, salt, basil, oregano, and parsley to the bowl of your stand mixer.
• 6. In a measuring cup or bowl add the water, melted butter, olive oil, and yeast.
• 7. Give it a quick whisk, to combine the ingredients, and let it stand for about 5 minutes.
• 8. What we are doing is "proofing" the yeast. If the top begins to get foamy, you have good yeast; if it does not foam, your yeast is dead, give it a good burial, and buy some better yeast.
• 9. Turn the mixer on low, and slowly add the liquid (occasionally stopping to scrape down the sides with a rubber spatula).
• 10. Chef's Tip: I usually reserve a bit of the liquid, just to see if I will need it. Working with flour can be a bit tricky, and things like humidity and other factors can determine how much liquid to use.
• 11. When the dough begins climbing up the hook, stop mixing, about 3 - 4 minutes.
• 12. Add the dough to a large bowl. Sprinkle on a bit of olive oil then roll the dough until coated in the oil. Cover, and allow to rest in a non-drafty corner of your kitchen for about 30 - 40 minutes.
• 13. Remove it from the bowl, dust with a bit of flour, and knead it until smooth and elastic.
• 14. Chef's Note: The dough will be a bit sticky; however, if you keep your hands floured, you should not have a problem.
• 15. Place back into the bowl, cover, and allow to rise for about 4 - 5 hours.
• 16. Then place the bowl, still covered into the refrigerator for 12 - 24 hours, before using.
• 17. On the day that you are going to use it, remove from the fridge, roll out and cut in half.
• 18. If you are only making one pie, then wrap the second dough ball up, and stick into the freezer until needed.
• 19. Place the dough into a baking pan, coated with some olive oil (spring form is the best).
• 20. Slightly flatten it out, and then cover for about 3 - 4 hours.
• 21. Chef's Note: The dough will be about double in size.
• 22. Use your fingers, dipped in a bit of oil, to stretch the dough on the bottom, and up the sides of the pan.
• 23. Chef's Tip: If the dough keeps springing back, let it rest for 5 minutes, and continue stretching it until you fill the pan (bottom and sides).
• 24. Cover and allow to rest for 2 - 3 hours.
• 25. TIME TO BUILD A PIE
• 26. To me, the ingredients placed onto your pie are a personal thing, and not to be trifled with.
• 27. Place a rack in the middle position, and preheat the oven to 450f (235c).
• 28. Chef's Note: If you have a pizza stone, place that on the rack, and allow it to heat up.
• 29. How about lining the pie with some provolone cheese...
• 30. Then lay down some nice yummy sauce...
• 31. Some Italian sausage would be nice...
• 32. Then some grated parmesan cheese...
• 33. I think that I will throw on some thinly-sliced prosciutto...
• 34. Then some more cheese and some slices of pepperoni...
• 35. Stick it in the oven, until the cheese is bubbling and the crust is a golden brown, about 20 - 25 minutes.
• 36. Let is rest for about 10 minutes, before removing it from the pan.
• 37. PLATE/PRESENT
• 38. Cut up into slices and serve while nice and hot. Enjoy.
• 39. Keep the faith, and keep cooking.