TRADITIONAL WHITE PIZZA RECIPES

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TRADITIONAL WHITE PIZZA RECIPE | FOOD NETWORK



Traditional White Pizza Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 (14-inch) thin-crust pizza, serving 2 to 3

Number Of Ingredients 16

1/2 recipe basic pizza dough, recipe follows
All-purpose flour, for dusting
1 tablespoon cornmeal
6 ounces mozzarella cheese, sliced
6 ounces Taleggio cheese, diced
1/2 teaspoon fresh oregano leaves
Salt and freshly ground black pepper
2 tablespoons Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
1 package active dry yeast
1 cup warm water (110 degrees F)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour plus more, if necessary
Cornmeal, as necessary for dusting pizza peel

Steps:

  • Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
  • Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
  • In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
  • Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
  • Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
  • Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

TOP SECRET RECIPES | PIZZA HUT WINGSTREET TRADITIONAL ...



Top Secret Recipes | Pizza Hut WingStreet Traditional ... image

Pizza Hut added buffalo wings to the chain’s menu in 1995, and as the popularity of wings began to grow Yum! Brands (the parent company of Pizza Hut) created WingStreet in 2003 offering 8 different sauces on wings cooked 3 different ways. The WingStreet stores are almost always co-located in Pizza Hut stores so that you can get 7, 14, or 22 wings delivered right to your door along with your pizza. The chain offers several flavors of wings to choose from, but the most popular are always the traditional bone-in unbreaded wings with the spicy buffalo sauce that comes in either burnin’ hot, medium, or mild heat. The chain's medium sauce was named the “Best Medium Traditional Wing Sauce” in 2006, 2008, and 2009 at the National Buffalo Wing Festival held in Buffalo, New York every fall. You can use butter here instead of margarine but if you want the closest copy of the award-winning WingStreet originals, margarine is the way to go. Also, be sure the wings you use are small—there should be about 14 wings in 1½ pounds. Try more amazing Pizza Hut copycat recipes here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian       TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Nutrition Facts : Calories 360 calories

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