PIZZA PEELS RECIPES

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BAR STYLE PIZZA RECIPE — OONI USA



Bar Style Pizza Recipe — Ooni USA image

Crispy, caramelized crusts loaded with cheese, pepperoni and sausage. Best sliced Tavern style, and served with friends.

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Steps:

  • The bar style pizza is famous for its thin base and generous toppings. In the intense heat of Ooni pizza ovens, the oils from the loaded cheese, pepperoni and sausage are caramelised – leaving you with a deliciously crispy crust. Traditionally sliced into squares, it’s perfect for sharing with friends. Top with piped ricotta, dried oregano and garlic oil for the ultimate finish.  Equipment9/12” round metal panMetal Spatula IngredientsMakes 1x 9”/12” pizza 6.3/11.2oz (180/320g) classic pizza dough 3-4 tbsp classic pizza sauceOil, for greasing2 garlic cloves, finely chopped1.7oz (50g) shredded low-moisture mozzarella1.7oz (50g) shredded cheddarHandful cupping pepperoni2.8oz (80g) sausage meat2.8oz (80g) ricotta1 tsp dried oreganoGarlic oil, to finish MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here. Place your dough ball in the centre of an oiled pan. With wet fingers, begin to push the dough from the centre out to fill the pan. This process can take between 2-3 hours, as you’ll need to let the dough relax every hour until it stops springing back, and naturally reaches the edge of the pan. Make sure to keep the dough covered between each press.  You can also lift the dough and stretch with your hands as normal, but don’t try to push air into the crusts as you would with traditional Neapolitan style. Bar pizza’s distinctive quality is its extremely thin crust.  Once the dough is relaxed and reaches the corners of the pan, fire up your Ooni pizza oven. Aim for 800-850°F (425-450°C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. While the Ooni is preheating, Pinch the edges of the dough with your fingers to form a kind of crust round the pan. Dimple the dough with a docker or fork to prevent the base from rising in the oven, guaranteeing that delicious crispy crust. If you notice any gaps appearing, use your fingers to gently spread the dough one more time. Add your toppings. Start with sauce, making sure to spread right to the edges. Unlike traditional pizzas, Bar pizza is fully loaded to the edge with toppings. Next, top with cheese to the edge, followed by pepperoni slices. Portion the sausage into dime-sized chunks and top evenly across the pizza.  Check your oven is at temp, then turn the gas down to low, or reduce the flame if using wood/charcoal. Place the pan at the mouth of the oven and let cook for 5 minutes, making sure to rotate the pan regularly.  Once the pizza is beginning to brown, remove the pan and turn the flame back up to high. In the meantime, use a spatula to scrape round the pan and release the cheesy edges, then transfer the pizza to a lightly floured wooden peel. Once you’re back to 800-850°F (425-450°C), launch the pizza into the oven to brown the base.  After a couple of minutes, your pizza should be fully cooked and crispy on the bottom. Check for a well-done base then remove from the oven. Transfer to a wooden serving board or peel and slice into squares, classic Tavern style.  Fill a ziplock bag with ricotta cheese and snip one corner off to create a piping bag. Pipe small rounds of ricotta onto each slice, along with a scattering of pecorino cheese, dried oregano, fresh basil, and garlic oil to finish.  Serve right away for the ultimate party or half-time snack. You’d better be quick, it won’t last long! Bar Style Pizza

NEW YORK-STYLE PIZZA - RECIPES | PAMPERED CHEF US SITE



New York-Style Pizza - Recipes | Pampered Chef US Site image

Crust, sauce, cheese...this is your essential New-York-style pizza recipe. Embellish if you must, or just enjoy this classic recipe from our friend Miriam Weiskind from the thezareport.

Provided by PAMPEREDCHEF.COM

Number Of Ingredients 11

19.5 oz. (550 g) bread flour
1? cups (340 g) cold water
? oz. (3 g) active dry yeast
2 tsp (10 g) fine sea salt
1 tbsp (15 g) extra virgin olive oil
28 oz. (750 g) can of whole peeled tomatoes
1 tsp (5 mL) oregano
1 tsp (5 mL) garlic salt
¼ cup (60 mL) water
1 lb. (450 g) whole milk mozzarella
1 lb. (450 g) brick of skim mozzarella

Steps:

  • Using a scale, measure out the flour.In a bowl, combine the yeast and flour; stir to incorporate the dry mix. Form into a “castle and moat” so that the water will pour around the outside of the flour/yeast pile.Slowly pour water into the bowl so it goes into the “moat” then use a spatula to slowly incorporate the flour and yeast mixture with the water.Once all the ingredients are incorporated, use your hand to scoop the mixture up from the bottom and fold over within the bowl. You will repeat this until you have a ball of dough without flour all over the bowl.Cover the bowl with a damp towel for 20 minutes.Measure out salt and oil in separate bowls.Uncover the dough and pour salt over. Pat the salt onto the dough, the begin to fold into the dough until you cannot feel the salt any longer. Fold enough times to form a ball.Pour the oil onto the dough and repeat stretching and kneading until the oil is mostly incorporated. You can add a pinch of flour to help the oil absorb after 5 minutes of kneading.Remove the dough from the bowl and rest on the counter for 2 minutes. Fold, stretch, and knead on the counter until the dough begins to feel smooth (about 2 minutes). Let the dough rest for 2 minutes.Repeat kneading and stretching so that dough is smooth. Let rest for 2 minutes.Cut the dough into 3 equal pieces each. Gently fold the dough with your palms to create a ball. Lightly oil plastic containers and then place each ball in a container. Cover and store in the fridge a minimum of 24 hours to 4 days.To make the pizza sauce, place tomatoes in a 1 qt. (1 L) container.Using an immersion blender or blender, gently pulsate, moving up and down, until the tomatoes are milled down.Add the oregano, garlic salt, and water to container. Put a lid on and shake to mix all the ingredients.Shred both blocks of cheese into a large bowl.Gently mix by hand.Preheat your Pizza Stone in a 450°F (230°C) for up to 30 minutes.Remove dough from the container, sprinkle flour onto the dough and hold upside down, while allowing the dough ball to gently fall into your hand. Place onto the counter with bread flour. Gently coat the dough so it won’t stick to your hands. I like to gently push the dough out on top and bottom of the ball. The bottom is the part that was face down in container. We want to bake with the pretty side face-up.Placing the dough on Pizza Peel. I use a semolina flour, but you can also use some of your bread flour. Sprinkle onto the peel so that it doesn’t stick. Be careful to not use too much because the flour will taste bitter if you use too much. Do a little shake to make sure the dough slides around. If so, top gently with ingredients but NEVER press down hard (this is how it gets stuck to the peel).Add the sauce and toppings.Place in the oven about 6” (15 cm) from the broiler and carefully spin the pizza every 2 minutes while baking until done.

HOW TO USE A PIZZA STONE | EATINGWELL
Aug 29, 2017 · To use a peel for recipes that call for 12 ounces of dough, divide the dough in half and roll each piece into a 10-inch circle. Transfer one crust to a cornmeal-dusted pizza peel. Turn edges under to make a slight rim. Assemble the pizza, using half of the toppings. Make sure the dough slides easily on the peel; add more cornmeal if necessary.
From eatingwell.com
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HOW TO USE A PIZZA PEEL PROPERLY: NO MORE STICKING - CRUST ...
How To Use A Pizza Peel. You use a pizza peel to transfer your raw pizza from the worktop into the oven, and also to retrieve it. Deploying The Pizza. This is quite hard to do right, and takes some practice. It has a certain technique to it, but once you master it you can get it right every time. 1. Stretch the dough on the work top to the desired size.
From crustkingdom.com
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THE 8 BEST PIZZA PEELS OF 2022 - THE SPRUCE EATS
Feb 17, 2021 · Fortunately, smaller versions of these handy tools, also known as “pizza peels," are now available for home cooks and chefs alike. Most pizza peels are made of either wood or metal, and each material has its own pros and cons. A wood peel tends to stick less to uncooked dough and stays cool to the touch.
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THE 3 BEST PIZZA PEELS WE TESTED IN 2022
Jan 07, 2022 · Pizza: I used the peels to load thin-crust pizza in and out of the oven. I worked with a fairly wet dough recipe, one that tends to stick to a peel unless I coat the peel with a lot of flour and ...
From msn.com
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PROSCIUTTO PIZZA RECIPE - THE SPRUCE EATS
Jun 09, 2020 · Dust the pizza peel with plenty of flour, and flour your hands. Gently stretch your pizza dough into a circle approximately 12 inches in diameter. Set it on the well-floured peel.
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10 BEST PIZZA PEELS - EXPERT REVIEWS [UPD. JAN. 2022]
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PEEL WOOD FIRED PIZZA - HOME
Peel Wood Fired Pizza is a local, chef-owned business. You can really taste the difference when all menu and recipe decisions are made by chefs who are passionate about the food and taste experience. Join Our Mailing List. Receive exclusive deals & promotions. email Join Now.
From peelpizza.com
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AMAZON.COM: PIZZA PEELS: HOME & KITCHEN
Perforated Pizza Peel, G.a HOMEFAVOR 12 x 14 Inch Rectangular Pizza Turning Peel, Professional Anodized Aluminum Turning Pizza Paddle, 26 inch overall. 487. price. $9. . 72. $13.89. 30% off. Homevibes Aluminum Pizza Peel with Wood Handle 14-Inch x 12-.
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PIZZA PEEL - RECIPES | COOKS.COM
In a blender or food processor, blend garlic until smooth; add soup (do not add water), cheese, oregano and basil, process for 1 minute. ...
From cooks.com
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WHAT IS A PIZZA PEEL AND HOW DO YOU USE IT ...
Sep 22, 2021 · The flat surface of the peel combined with a handle made it the perfect tool for this purpose. So, a pizza peel is essentially a flat shovel-like tool with a long handle that can help you get pizza in and out of the oven without getting things too messy. A pizza peel can be either square or round in shape, and come in a wood or metal material.
From sophistiplate.com
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THE BEST PIZZA PEELS - SERIOUS EATS
Jul 06, 2021 · The Best Pizza Peels Most professionals use extremely long peels with heavy-duty, rounded metal heads to poke their pies at a safe distance from the mouths of their 1,000°F wood-burning, fire-belching ovens.
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PIZZA WHEELS OR PIZZA PINWHEELS RECIPE - A DELICIOUS ...
Jan 30, 2016 · Place dough onto a lightly floured surface and roll out to about ? inch thick. (try to get the dough to 9”x12” (or larger if needed)). Spread marinara sauce sparingly over dough and top with oregano and garlic. Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni.
From spoonforkbacon.com
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WHAT TYPE OF WOOD IS USED TO MAKE A PIZZA PEEL?
Jan 18, 2022 · Pizza peels or paddles come in a variety of shapes and sizes. And for pizza lovers who want to make their pizza on their own – a pizza peel or paddle is a must for baking. And “YES” you can make the pizza peel with a piece of plywood in the fastest and easiest way. How to make a wooden pizza peel? You have seen a lot of beautiful wooden ...
From kitchenproductreviewed.com
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WHAT IS A PERFORATED PIZZA PEEL AND IS IT BETTER? - THE ...
A perforated peel is the best choice if you want one pizza peel. It combines the non-sticking from a wooden pizza peel and the thin carrying surface of a filled metal pizza peel. Perforated pizza peels also have a few other benefits over both wooden and non-perforated metal peels. Why Use a Perforated Pizza Peel – The Benefits
From thepizzaheaven.com
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PROSCIUTTO PIZZA RECIPE - THE SPRUCE EATS
Apr 23, 2021 · Heat pizza oven to 800 F. See recipe variation for preheating a home oven, at bottom of recipe. ... The longer the sauced dough sits on the peel, the more likely it will be to stick when you try to slide it into the oven. Put the pizza in the oven, rotating as needed. Bake until the crust has risen and the cheese is bubbly, about 2 minutes.
From thespruceeats.com
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THE 3 BEST PIZZA PEELS IN 2022 - BUSINESS INSIDER
The EXO Non-Stick Super Peel Pro Composite is the ultimate "pizza-lovers" pizza peel, at least when it comes to loading pizza (and bread) into the oven, since its unique design works like a conveyor belt to move the product from the counter to the baking stone without sticking.. Pros: No risk of the dough sticking to the peel, no matter how wet it might be or how long may have sat on the cloth ...
From insider.com
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5 BEST PIZZA PEELS - JAN. 2022 - BESTREVIEWS
Cook the pizza according to the recipe’s instructions. Use the pizza peel to remove the hot pizza from the cooking surface when it’s ready. Pizza peel features to consider Material. Traditional pizza peels are usually made of wood, but now you can also find metal and composite models. Some pizza peels have a combination of materials, such ...
From bestreviews.com
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THE BEST PIZZA PEELS IN 2022 | SAVEUR
Oct 25, 2021 · The Best Pizza Peels for Making Restaurant-Style Pies at Home. 7 picks that pros say will transform your homemade pizza. By Hannah Selinger | Published Oct 25, 2021 1:40 PM Shop
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PIZZA PEEL - SHOP | PAMPERED CHEF US SITE
To more easily move the dough onto the peel, fold into quarters and unfold once on the peel. 4. Add sauce and toppings to the pizza. 5. With a back and forth motion, slide the pizza onto the cooking surface. 6. To remove the pizza after cooking, slide the peel under the pizza. Tip: Some recipes may call for pre-baking the crust (parbaking).
From pamperedchef.com
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SHOP – OONI PIZZA PEELS — OONI USA
Shop Ooni Pizza Peels – the essentials you need for easy pizza cooking outdoors. Launch, turn and retrieve your pizzas or pies with easy using Ooni pizza peels.
From ooni.com
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