Chef Chuck's Pizza

Pizza con Peperoni e Cipolle
A simple yet scrumptious pizza the whole family will enjoy. Why order out when you can make this at home with the family! I used tipo 00 (double zero) flour, San Marzano type tomatoes from Italy, the best mozzarella you can obtain, and fresh basil. All these fine ingredients, result in the flavors of a true classic Italian pizza. This is the Emile-Henry pizza stone, which really enhanced the cooking, it can be used on top of gas or electric stove, in the oven, or on the barbecue.


Chef Chuck's Pizza (Pizza with Pepper and Onion)

Dough
4 1/2 cups flour
1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar


Toppings
San Marzano tomato sauce
Buffalo mozzarella
red and yellow bell peppers
white onion
fresh basil


Prepare dough by combining 2 cups warm water, about 110 degrees, with the yeast and sugar. Let rest for 7 minutes, add olive oil and vinegar. Place in food processor, along with the flour and salt. Combine until a ball forms. Knead dough till smooth, place in a oiled bowl, cover and let rest in a warm spot for 2 hours or until it doubles. I used a third of the dough to make each pizza. I like it thin, add just a splash of sauce, thin slices of mozzarella and your toppings. Preheat oven and stone to 525 degrees, using a pizza paddle slide pizza onto stone and cook for about 10 minutes. Serve with a drizzle of extra virgin olive oil. 
Makes 3 pizzas.

Chef Chuck's Fried Pizza

Pizza Fritta


An airy crunchy homemade pizza dough, fried to perfection in olive oil then topped with marinara sauce, parmigiana cheese and oregano.

Fried Pizza
 2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt

olive oil
marinara tomato sauce
parmigiano cheese
oregano

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, and olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, remove and divide in half. Put one half back in bowl and cover, work with other half. Divide into 4 parts flatten and fry in hot olive oil, about 2 minutes. Turn over once and cook till golden brown. Place on paper towels. While warm top with sauce and cheese. Repeat with remaining dough.

Chef Chuck's Phyllo Dough Pizza

Crostata di Verdure Miste

A light and fresh tasting vegetable pizza with endless choices for toppings. Perfect for a springtime lunch or an appetizer.

Phyllo Dough Pizza
 10 sheets phyllo dough
5 tablespoons butter
1/3 cup parmigiana cheese, grated
1 zucchini, thinly sliced
1/2 white onion, thinly sliced
1 tomato, chopped
artichoke hearts
1/4 cup red pepper, thinly sliced
1/4 cup goat cheese
1 tablespoon parsley, chopped
salt and pepper to taste


Using a 15x10 baking pan lay one phyllo sheet down, with about 1 inch over the sides of pan. This will be folded in later to form a crust. Brush with melted butter and sprinkle on a little parmigiana cheese. Repeat process till all sheets are used. Place zucchini, onions and tomatoes, peppers and artichokes on phyllo, salt and pepper. Sprinkle cheese and parsley over pizza. Bake at 375 degrees for 20-25 minutes.

Chef Chuck's Pesto Shrimp Pizza

Pesto Gamberetti Pizza

Basil pesto shrimp pizza, is a wonderful way to continue on bringing some more flavors from your garden! With all that basil around we must find great avenues for its use. There are many ways to indulge in pesto. Pesto pizza is one great way, just add a little shrimp for a recipe to enjoy!


Basil Pesto Shrimp Pizza
2 cups fresh basil
3/4 cups parmigiano cheese, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil
Toppings: 6 shrimp


Put all ingredients except olive oil in a food processor, slowly drizzle in olive oil till all ingredients are combined.


Dough
1 cup warm water
1 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
2-3 cups all-purpose flour
1 tablespoon extra virgin olive oil

1 1/2 teaspoons salt

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours.

Makes 1 pizza.


On a floured board work dough to desired shape, transfer to an oiled baking pan spread pesto evenly on dough and add shrimp. Bake at 475 degrees for 13-15 minutes.

Margherita Pizza

Pizza Margherita

The Queen of Pizza!

A classic pizza straight out of Naples, Italy. Named after Queen Margherita, queen of Italy in the late 1800's. The colors green white and red represent the Italian flag. I use a pizza stone and heat it up in the oven to get really hot. This will give you a crispier crust. Put your basil leaves under the cheese so it will not burn. It's another simple recipe with great results. Make your own pizza dough with a marinara sauce, wet mozzarella and fresh basil leaves.

Pizza Dough

2 cups warm water
1 tablespoon dry yeast

1 tablespoon sugar

4-5 cups all-purpose flour

2 tablespoon olive oil

1 tablespoon salt

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, spread onto floured board knead a little and cut into 4 sections. Form into round disks, use a rolling pin and roll out to 8-10 inches add marinara sauce, basil leaves, and mozzarella cheese. Bake in a 450 degree oven till the top is crispy and the mozzarella cheese is bubbly. Drizzle olive oil, salt and pepper over finished pizza.

Sauce

1 large can San Marzano whole tomatoes

2 garlic cloves minced

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon basil

salt and pepper

Heat olive oil add garlic for 1-2 minutes add crushed tomatoes and all the herbs stir and let simmer 20 minutes.

Toppings

wet mozzarella cheese

fresh basil leaves

olive oil

salt and pepper