Archive for the ‘commercial pizza recipies’ Category

Pizza with Clams – Pizza con le Vongole

Pizza with Clams might not be everybody’s taste, but if prepared right an absolute delicacy. Most pizzerias will use canned clams which can taste ok if seasoned correctly, but small fresh clams are the way to go. This recipe does not call for any cheese.

Ingredients for the Pizza with Clams:
Pizza dough
1 Kg fresh clams, the smallest you can get
250 ml water
250 ml white wine
3 tablespoons extra virgin olive oil
1 to 2 cloves garlic, finely minced
Salt to taste
500 gr fresh ripe plum tomatoes, cut into small pieces, or 2 cups loosely packed, drained, diced
Canned imported Italian plum tomatoes
2 tablespoons chopped fresh Italian parsley

Preparation steps for the Pizza with Clams:

Prepare the pizza dough, let it rest and rise.
Preheat the oven to 220°C
Clean the clams under running water, then dry them
Place the clams in a medium-size skillet with water and white wine, bring to a boil over high heat
Cover the skillet and cook until the clams open* approx. 2 – 3 minutes
With a slotted spoon transfer the clams into a bowl
Detach the meat from the shell, discarding the shells**
Heat one tablespoon of the oil in a medium sized skillet over medium heat
Add half the garlic and stir
Add the clam meat and season lightly with salt
Stir a few times and remove from the heat
In a medium-size bowl combine the tomatoes, parsley and the remaining oil and garlic, season lightly with salt
Add 125 ml of the tomato mixture to the clams and mix well
Roll out the dough into a 30 cm circle and place it on a pizza pan
Spread the tomato mixture over the dough
Bake until the dough is golden brown, about 15 minutes
Spread the clams over the pizza and put it back in the oven for about 60 seconds

Serve hot.

*do NOT use any unopened clams, they are dead and if used you might become very ill.
**if desired the shells can be used for decoration on other dishes

Makes 2 servings of Pizza with Clams, a nice dry white wine will finish the dish.

Have you ever considered preparing a whole wheat pizza dough? Not only does this have a super flavorful taste, it is also beneficial for your health. Whole wheat is nutritionally superior to refined flour. Much richer in protein, minerals, vitamins and antioxidants and lowers the incidence of obesity and a lot of diseases like cancer, diabetes and heart diseases.

Ingredients for the whole wheat pizza dough:

1 tablespoon granulated sugar or local honey
300 ml warm water* (43°C), use a little to dissolve the salt
1 package of fresh yeast
150 gram all-purpose flour*
250 grams whole wheat flour*
1 teaspoon of fine sea salt
6 cl olive oil

Steps to prepare the whole wheat pizza dough:

Dissolve honey in warm water and add yeast.
In a separate bowl, combine flours.
Allow to rest until the yeast foams slightly (approx. 5 minutes).
Combine all of the flour in a bowl.
Pour the yeast mixture and oil.
Knead the mixture, after about 2 minutes add the salt (dissolved in warm water) gradually adding enough of the remaining flour mixture so that the dough is no longer sticky.
Continue kneading until the dough is smooth and elastic (another 4 – 6 minutes with the dough mixer).
Shape the dough into a ball and put in a large slightly oiled bowl, turning the dough to coat it with the oil.
Allow to rise until doubled in size (45 minutes to 1 hour at room temperature).
Punch down the dough and divide into 2 pieces. This will make two 30 cm pizzas.
Shape each portion into a 30 cm circle either by hand or with a rolling pin, stretching out as necessary to achieve a nice and thin dough.
For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
Spread sauce over crust and top with cheese and desired toppings.
Allow to rest in a warm location for 15 minutes.
Bake in a 220°C degree oven until crust is golden, about 20 minutes.
You will be amazed on the difference of the whole wheat pizza dough versus the traditional recipe.

*the water and flour ratio may change due to several considerations, such as storage temperature, humidity, age of flour. Just adjust a little at the time and you will enjoy your whole wheat pizza dough with your family and friends.

The Roman style pizza does not have a rim because their pizza fillings are more viscous and they tend to stay in place and not have a tendency to slide off the pizza. The pizza is never more than 3mm thick, roll or stretch the roman style pizza dough as thin as possible to get a classic thin and crispy crust.

If you like thin and crispy, the roman style pizza dough is the one for you. Don’t worry making it at home by hand or with a dough mixer, it’s actually done faster as you would think. The Roman style pizza dough also wants you to keep the toppings very simple, just as it was invented, yet using high quality ingredients. From the purest olive oil you can find over to original mozzarella di bufala and good sea salt make sure you get good quality ingredients. Your taste buds and anyone on the table will absolutely thank you .

Now rolling the roman style pizza dough extra-thin and utilizing a pizza stone are mandatory to achieve a crispy roman style pizza dough.

This is for the crust only; choose the topping you desire and be open minded to try new variations.

The ingredients:
2 tsp sugar
5 gr fresh bakers yeast
2½ tbsp extra-virgin olive oil, divided
1 tsp sea salt
275 gr flour TIPO 00 or 405 – (plus more for dusting)
135 ml water (43°C)

Combine warm water (43°C), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1½ tbsp oil and 1 tsp salt. Stir in the flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour when the dough is sticking, about 6 minutes total. Grease a large bowl with 1 tablespoon olive oil. Add dough, cover bowl with plastic; let rise until doubled, about 1½ hours.

During the rising time, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 260°C. Preheat for 45 to 60 minutes, you want the pizza stone hot through and through.

Divide the roman style pizza dough in half. At this point, you can wrap the dough balls individually in plastic and store in the refrigerator for a couple of days, or store in a plastic storage bag in the freezer for about 1 month.

Rollout: Sprinkle countertop and a doughball with flour. Roll out very thinly in a large rectangle with rounded corners (it doesn’t have to be perfect; in fact, it’s more authentic if it isn’t). The thinner you manage to roll the crust, the crunchier it will be, try to go as thin as 2 to 3 mm.

Cut out a piece of parchment paper big enough so it’ll hold the pizza dough. Fold the dough in half and transfer to the parchment paper (the paper will make it easier to transfer the pizza to the oven, as the thinness of the crust would make it virtually impossible to slide the pizza off onto the stone). Cover the roman style pizza dough with a clean kitchen towel and let rest for about 15 minutes, now ready to garnish with the toppings of your choice.

Thin crust is an absolute must as well as a pizzastone, for exiting flavors utilize the best raw ingredients you can find, enjoy your roman style pizza dough. Commercial usage or larger amounts are prepared in an commercial dough mixer.

This is a very simple yet tasty pizza dough bread roll recipe, that doesn’t require any long waiting times. Great for serving with salads, main courses or as a snack, these pizza dough bread rolls suits just any reason, either as a side to antipasti, salads or simply topped with butter and Salumi or Prosciutto, any which way very tasty.


16 grams of fresh yeast
0.55L warm water (45°C)
1000 gr flour (405 or Tipo 00)
6 tablespoons olive oil, extra virgine
4 teaspoons salt (preferably fine sea salt)

In a few simple steps to the tasty pizza dough bread rolls:

• In a small glass, dissolve yeast with some warm water. Let stand for about 5 minutes.
• In another glass dissolve salt in some warm (45°C) water (always use the measured amount do not add more water)
• In a large bowl or dough mixer, combine the bread flour and the remaining water and mix for a few minutes
• Add the yeast water mixture and mix for at least 3 minutes
• Then add the salt water mixture and let the dough mixer work another 2 or 3 min.
• Add the olive oil and mix another 2 or 3 min.
• Beat well until a stiff but also still slightly sticky dough has formed. Add more water if needed*
• Cover and rise until doubled in volume, about an half hour. Meanwhile, preheat oven to 175°C.
• Turn dough out onto a well floured surface. Form dough into little round pizza balls.
• Place on a lightly oiled and square pizzapan then bake in the preheated oven until golden brown, about 20 – 25 minutes.

*flour and water ratio might change due to storage, temperature and quality of products. This is a simple yet nice pizza dough bread rolls recipe, enjoy.

A quick and easy uncooked pizza sauce for anyone. This particular uncooked pizza sauce recipe simply needs all ingredients added, blended and ready to serve..

Ingredients for the uncooked pizza sauce:

1 x 100 gr can tomato paste
0.35L water
7 cl extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper
1/2 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh rosemary leaves

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic,
salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours or overnight to let flavors blend. The uncooked pizza sauce is easy and delicious, just spread on your desired pizzadough, add toppings and bake in in the pizza oven.