Over the past few years there's been several public searches for the best pizza in America and believe it or not, Phoenix Chef Chris Bianco is the hands down winner! There's only five ingredients needed to make a basic pizza dough! So what does he do differently? According to Chef Bianco, it's all in how it's handled. The following recipe is ideal for most pizzas, even great for grilled pizzas! Read the directions carefully before beginning. If you're ever in Phoenix, Bianco's Pizza is a must!
UPDATE: The only way we bake pizza today is on the grill using this innovative pan . . . http://www.amazon.com/gp/product/B0002OOMSA/ref=oss_product .
An absolute must!!!!
This makes a very tasty tender and chewy crust, you can leave the dough in one piece for an extra large pizza or divide it in two for two smaller pizzas --- this must be prepared a day in advance and refrigerated overnight after the first rise, no need to preheat the oven before baking the pizza, and make certain to sprinkle the cheese on top of the crust then place the remaining topping on top of the cheese --- you will love this crust!
This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188
My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year.
This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.
I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce.
Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time.
If you have ever baked with phyllo, then I urge you to make this recipe, I have made this 4 times in the last month, it is the most wonderful phyllo recipe! I served this to my guests just recently and was asked to prepare this for an upcoming friend's party. You will love this!
This soft crustless pizza recipe is high in protein and full of great taste! Awesome for those looking for soft foods and also great for those looking for a low fat, high protein alternative to regular pizza. There is no end to the toppings you can put on it! ENJOY!