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My Home made Pizza & Sauce Recipe

Chef ArnoldiChef Arnoldi Posts: 974
edited 11:15AM in EggHead Forum
i've been making pizza for many years now, using a regular oven on baking pans. i now make pizza on BGE. My recipe follows:
1 large can crushed tomato (i like hunts).
1 small onion finely chopped.
1 teasp. salt
1 tablsp olive oil
5 grinds of black pepper from my grinder.
1 tablsp basil.
1 tablsp oregano.
saute onions in the olive oil for a few minutes.
add the tomatos, salt, pepper & herbs.
on medium heat stir from time to time cooking for 20 min.[p]Pizza dough:(food processor method)
1 cup water(room temp)
1 pack yeast
1 tablsp olive oil
1 teasp salt
+/-3 cups Breadflour (always best when using yeast)[p]pour water into processor, add yeast - give a quick pulse.
add about 1 cup breadflour, salt & oil - give a few quick pulses.
add 1 1/2 cup more breadflour & process to form a ball- adding more flour as needed. the dough should not be sticky, so adjust the flor used to get a fairly firm, smooth dough.
remove from the processor bowl & place on a floured surface to knead it a few more times by hand.
place the dough in a covered bowl to rise til double +/-1 1/2 hours.
remove from the bowl, punch down & form ino two balls that can be rolled out into 2 12" pizzas.
( you may want to fold over the edges, to give an edge crust/rim to contain sauce & ingredients)
my last BGE bake was @ 400°F 35-40min.


  • Tim MTim M Posts: 2,410
    <p />Chef Arnoldi,[p]Thanks for sharing all that - I'll try the sauce sometime since I have yet to find a home made one that I really like. The dough recipe is just what I have used in the past and it does work wel and it makes 2 nice large pies. 12" is a bit much for me and my peels to handle so mine are normally 10"-11". [p]I was intrigued to hear you cook them at 400 for 30-40 min. WOW - never heard that long before. I used to get critised for saying mine sometimes went 15 min at 575° dome. I use a plate setter and pizza stone combo - what setup do you use for 30-40 min cooks??[p]Thanks again - pictured is one of those l2-13" pies I did a few times but now I try to keep them at 10"-11" for easier handling.[p]Tim
    [ul][li]Tim's rat hole[/ul]
  • Tim M, I use also a plate setter and pizza stone combo, but my temp is lower (400°F)
    i remove my pizza when the crust starts to get a slight golden color & my cheese has also a light golden hue.

  • ChuckChuck Posts: 812
    <p />Chef Arnoldi, Sounds like a good one to try. This pie was made from Spin's recipe, it is in the recipe section. It was my first attempt about a year ago and was very good. I'll give your's a try also, thanks for the post. [p]Chuck <><
  • elFloydelFloyd Posts: 50
    <p />Tim M,[p]I cooked this one at 425° for 18 minutes. I've got my pizza stone setting on a 10 1/2 cast iron skillet to keep the direct heat off on the stone.

  • Spring ChickenSpring Chicken Posts: 10,247
    That is one pretty pizza. I think I see some J-peppers on it too. I'm sure is was as good as it looks.[p]Spring Chicken

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