Making Authentic Pizza At Home (2 Ways)
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Homemade pizza isn't something to be taken lightly. We're making a classic Neapolitan pizza and a classic roman pizza, and putting them together. Maybe there will be a winner, or maybe there will just be a lot of melty cheese.
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Full Recipe:
How to make the BEST HOMEMADE PIZZA / 2 ways
Makes 2 (13 inch )PIZZA????
* 525g (3cups) bread flour (substitute with all purpose flour)
* 6g (2 teaspoons) instant yeast
* 10g (3 teaspoon) sugar
* 9g (1 ½ teaspoon) salt
* 3 tablespoons oil
* 1½ cup water (375ml)
Pizza sauce
* 1 cup pizza sauce
* 1/4 cup ketchup
* 1/4 tablespoons salt (pinch)
* 1 teaspoon oregano
Toppings:
* 330g chicken breast
Seasoned with:
* 1/2 teaspoon salt
* 1 teaspoon garlic powder
* 1 seasoning cube
* 1/2 teaspoon cayenne pepper
* Bacon bits(chopped and fried)
* 1 cup mozzarella cheese
* Pepperoni slices
* Green bell pepper
* Red bell pepper
* Melted butter or oil for brushing.
Other toppings to try:
* sausage
* Olives
* Mushrooms
* Tomatoes
* Onions
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Pizza In A Brick Oven
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How to Make this ‘Homemade Pizza Dough’ ???? #shorts
California Pizza Kitchen's BBQ Chicken Pizza Recipe - Get the Dish
If you've ever eaten at California Pizza Kitchen, chances are you've tried the restaurant's most signature menu item, its BBQ chicken pizza. The unconventional pie, which was introduced at the opening of CPK's Beverly Hills restaurant in 1985, became instantly popular and opened the door to the idea of nontraditional toppings on a pizza crust. While the all-American combination of sweet and spicy barbecued chicken, gooey cheese, and hearty pizza crust has been copied all over the world, we went behind the scenes at CPK's test kitchen to learn exactly what goes into the original. See how it's made, then get the recipe below.
CPK's BBQ Chicken Pizza
From California Pizza Kitchen
The introduction of this pizza at the opening of CPK's Beverly Hills restaurant in 1985 ignited the craze that is California-style pizza.
Ingredients
For BBQ chicken:
10 ounces boneless/skinless chicken breasts cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce (we use a spicy-sweet sauce)
For pizza:
2 balls CPK pizza dough or other premade pizza dough
Cornmeal, semolina, or flour for handling raw pizza dough
1/2 cup BBQ sauce
2 tablespoons shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced in 1/8-inch pieces
2 tablespoons chopped fresh cilantro
Directions
Make the BBQ chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
Preheat the oven: Place a pizza stone in the center of the oven and preheat to 500ºF for 1 hour before cooking pizzas.
Construct the pizzas: For each pizza, use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer pizza (or pizzas; the 2 pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone) to the oven; bake until crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. If necessary, repeat with remaining ingredients for a second pizza. Slice and serve.
Makes 2 BBQ chicken pizzas.
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Heart-shaped pepperoni pizza for Valentine’s Day - Day 14 of 28 #FebBBQ2023
Yes, I’ve already made a pizza during our BBQ challenge, but I couldn’t resist making a heart-shaped(ish) pizza for the day of love! ❤️ This simple sauce is made up of hand-squeezed San Marzano tomatoes, chopped fresh garlic, salt and pepper. I topped that with grated Parmesan, mozzarella and pepperoni slices. That’s it! I cooked the pizza on a pizza stone on the barbecue. The temperature was around 650°F. I used the back burner to help toast up those edges. Yes, I know the pizza came out thick! ???? The dough was still a bit cold and I didn’t stretch it enough. But hey, I’m not thin and Liz still loves me! ???? Happy Valentine’s, friends!
About the challenge: I’m cooking at least one item on the BBQ every day for 28 days straight during the cold Canadian month of February. I’ll share a video of what I’ve cooked on the same day, each day. Snow and cold weather won’t stop me! ???? Check back every day!
Make sure to follow, comment and tell all your friends and family about our adventure.
Use #FebBBQ2023 if you want to show us your winter BBQ creations.
Note: During the 28 day challenge I’ll only be sharing the name of what I’m preparing along with a few small details. If you have questions about ingredients or techniques, please ask me in the comments.
Start your grills!
#barbecue #broilking #grilling #pizza #grilledpizza #pizzaonthebarbecue
In collaboration with @broil_king