jdbower Posted June 13, 2007 Report Share Posted June 13, 2007 As a New Jersey native I'm always horrified when someone offers me pizza from out of state. Will it be the mutant pizza from Pizza Hut/Dominoes/Papa John's or some froo-froo California pizza made out of tofu and free range avocado cooked in a solar-powered oven? Pizza is supposed to be a thin, crispy crust and it really only needs tomato sauce and cheese. You know that New York-style pizza one of the chains had for a while? Think the exact opposite of what that was. It's been a while, but I apparently deemed this recipe as acceptable pizza dough: 2-1/4 tsp yeast 1/4 tsp sugar 3/4 cup hot water 1-3/4 cup flour 1/2 tsp salt Preheat KK to 500 degrees Dissolve yeast and sugar in hot water, allow to rest 8 minutes in a separate bowl mix flours and salt Pour yeast mixture over flour mixture and mix well Knead for two minutes Roll out thinly (I separate into halves for two smaller pizzas) Add sauce, cheese and toppings Bake 8-12 minutes If you must use toppings, try finding a hot salami instead of pepperoni (oh boy and I concerned about using the term "hot salami" with this group...), it adds a nice flavor not common in most pizza places. For those really interested in experimenting, the pizza in Switzerland is actually very well done even though it comes with odd toppings. Here is a German menu, one of the surprisingly tasty options is onions and tunafish (like from a can, not the stuff the bait store - er, sushi place - sells). If you're ever in Bern I can get you a nice list of places to eat 1 Quote Link to comment Share on other sites More sharing options...
PaulR Posted June 13, 2007 Report Share Posted June 13, 2007 Re: NJ-style pizza crust For those really interested in experimenting' date=' the pizza in Switzerland is actually very well done even though it comes with odd toppings. Here is a German menu, one of the surprisingly tasty options is onions and tunafish (like from a can, not the stuff the bait store - er, sushi place - sells). If you're ever in Bern I can get you a nice list of places to eat I'll definitely try your recipe when I get my KK to do pizzas. 1. Luckily I speak ein bitchen Deutsch (PC you joining in?) 2. Are those prices in Euro's??? sjees just a tad expensive! EDIT: oops prices must be in Swiss Francs... not too bad but still.... Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 13, 2007 Author Report Share Posted June 13, 2007 Re: NJ-style pizza crust I'll definitely try your recipe when I get my KK to do pizzas. 1. Luckily I speak ein bitchen Deutsch (PC you joining in?) I've spent quite some time in Switerland so I've become proficient at "Menu German" I'll have to translate a picture I have of a menu from a place called "La Pizzeria" which has some great stuff. 2. Are those prices in Euro's??? sjees just a tad expensive! Swiss Francs, actually. 1CHF=0.80USD=0.96AUD - yes it is an expensive place. I've found that the McDonald's Big Mac Meal is a great cost of living index, I think Switzerland was the highest at $9 and Taiwan was the lowest at $2. Here in the NJ it's around $5 last I checked. Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 13, 2007 Author Report Share Posted June 13, 2007 More toppings! Courtesy of "Ristorante La Pizzeria" Bärenplatz 3011 Bern 031 311 69 46, hopefully I've done the translation justice. Popular Choices Quattro Stagioni: Tomato sauce, mozzarella, mushrooms, ham, artichokes, olives Pizza al Prosciutto: Tomato sauce, mozzarella, ham Pizza Napoletana: Tomato sauce, mozzarella, sardines Pizza Hawaii: Tomato sauce, mozzarella, pineapples, ham Pizza Peperonata: Tomato sauce, mozzarella, peperonata From Land Pizza alla Paesana: ½ mushroom, ½ prosciutto Pizza alla Diavola: ½ prosciutto, ½ peperonata Calzone alla Rustica: folded pizza with ham Pizza alla Svizzera: Tomato sauce, Emmental, Gruyere, ham Pizza Cardinale: Tomato sauce, mozzarella, capers Pizza del Nonno: Tomato sauce, mozzarella, ham, peas, garlic Pizza Padrone: Tomato sauce, mozzarella, gorgonzola, “trams?†(the actual word is Bimen – Googling this is an interesting experience…), hot salami Pizza Quattro Fromaggi: Fresh tomatos, mozzarella, Emmental/Gruyere, parmesan, gorgonzola, sunflower seeds Pizza della Casa: Tomato sauce, mozzarella, asparagus, raw ham From Sea Pizza al Salmone: Tomato sauce, mozzarella, smoked salmon, capers, onions Pizza dello Chef: Tomato sauce, mozzarella, peperoncini, scampi Pizza Adria: Tomato sauce, mozzarella, tuna, anchovies, capers Pizza Selena: Tomato sauce, mozzarella, garlic, black olives, shrimp Pizza Mediterraneo: Tomato sauce, mozzarella, sardines, clams, tuna, shrimp Pizza Rimini: Tomato sauce, mozzarella, peppers, tuna, capers Without meat Pizza Margherita: Tomato sauce, mozzarella (note, here in NJ this is a pizza with tomato sauce, dollops of fresh mozzarella and a basil pesto drizzle but in Switzerland this is a plain cheese pizza) Pizza Carbonara: Tomato sauce, mozzarella, capers olives Pizza Tricolore: Fresh tomatoes, Emmental, Gruyere, green onions, mushrooms, garlic Pizza Vegetariana: Tomato sauce, mozzarella, capers, olives, peperonata, artichokes, mushrooms Pizza pomodori freschi: Fresh tomatoes, mozzarella, basil Spicy Pizza al Curry: Tomato sauce, mozzarella, hot curried chicken Pizza Zingara: Tomato sauce, mozzarella, mixed chopped meat, peppers, onions Pizza Picante: Tomato sauce, mozzarella, hot salami (great with the hot pepper oil they use instead of crushed red pepper!) Pizza Peperoncini: Mozzarella, peperoncini, green onions, ham Pizza Juan Antonio: Tomato sauce, mozzarella, peperoncini and peperonata, ham and sardines Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 13, 2007 Report Share Posted June 13, 2007 Brush brush pizza stone with olive oil and place pizza on it I have not heard of oiling a baking stone before? I always preheat my stone with the oven/grill, are you also doing this or using a cold stone because you are rolling it so thin? Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 13, 2007 Author Report Share Posted June 13, 2007 It's been a while since I've done this so I was uncertain about how I actually managed this as well. I likely used a cold pizza stone before putting it in the oven but I also may have sprayed a hot pizza stone (non aerosol if you spray on a lit KK ). You can probably bypass this step with a pizza stone (the recipe actually uses a baking sheet, I changed it over to a pizza stone and never tried without oil on the stone). Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 13, 2007 Report Share Posted June 13, 2007 That explains it...a sheet would require oil, but not a stone. Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 13, 2007 Author Report Share Posted June 13, 2007 That explains it...a sheet would require oil' date=' but not a stone.[/quote'] I've removed the offending line, thanks for edumacating me on the use of a pizza stone Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 13, 2007 Report Share Posted June 13, 2007 Usually with pizza if one requires a non stick addition, corn meal is a good item to use. I always take a small amount of corn meal and rub on the pizza peal and on the stone to make the transfer easier. It does not change the flavor of the pizza. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted June 13, 2007 Report Share Posted June 13, 2007 Usually with pizza if one requires a non stick addition, corn meal is a good item to use. I always take a small amount of corn meal and rub on the pizza peal and on the stone to make the transfer easier. It does not change the flavor of the pizza. -=Jasen=- Dang, you got corn left over after you filled up the still Quote Link to comment Share on other sites More sharing options...
Greg_R Posted June 13, 2007 Report Share Posted June 13, 2007 Here's a forum where people are serious about their pizza. I've tried some of their recipes (NY style at ~800 degrees for 2-3 minutes) and it's turned out very well. Note that the crust has to be ultra thin for this to work. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 2, 2012 Report Share Posted January 2, 2012 Re: NJ-style pizza crust Thanks for providing the recipe! I made it and it turned really well!! Quote Link to comment Share on other sites More sharing options...
Guest Posted January 2, 2012 Report Share Posted January 2, 2012 Re: More toppings! Courtesy of "Ristorante La Pizzeria" Bärenplatz 3011 Bern 031 311 69 46, hopefully I've done the translation justice. Popular Choices Quattro Stagioni: Tomato sauce, mozzarella, mushrooms, ham, artichokes, olives Pizza al Prosciutto: Tomato sauce, mozzarella, ham Pizza Napoletana: Tomato sauce, mozzarella, sardines Pizza Hawaii: Tomato sauce, mozzarella, pineapples, ham Pizza Peperonata: Tomato sauce, mozzarella, peperonata From Land Pizza alla Paesana: ½ mushroom, ½ prosciutto Pizza alla Diavola: ½ prosciutto, ½ peperonata Calzone alla Rustica: folded pizza with ham Pizza alla Svizzera: Tomato sauce, Emmental, Gruyere, ham Pizza Cardinale: Tomato sauce, mozzarella, capers Pizza del Nonno: Tomato sauce, mozzarella, ham, peas, garlic Pizza Padrone: Tomato sauce, mozzarella, gorgonzola, “trams?†(the actual word is Bimen – Googling this is an interesting experience…), hot salami Pizza Quattro Fromaggi: Fresh tomatos, mozzarella, Emmental/Gruyere, parmesan, gorgonzola, sunflower seeds Pizza della Casa: Tomato sauce, mozzarella, asparagus, raw ham From Sea Pizza al Salmone: Tomato sauce, mozzarella, smoked salmon, capers, onions Pizza dello Chef: Tomato sauce, mozzarella, peperoncini, scampi Pizza Adria: Tomato sauce, mozzarella, tuna, anchovies, capers Pizza Selena: Tomato sauce, mozzarella, garlic, black olives, shrimp Pizza Mediterraneo: Tomato sauce, mozzarella, sardines, clams, tuna, shrimp Pizza Rimini: Tomato sauce, mozzarella, peppers, tuna, capers Without meat Pizza Margherita: Tomato sauce, mozzarella (note, here in NJ this is a pizza with tomato sauce, dollops of fresh mozzarella and a basil pesto drizzle but in Switzerland this is a plain cheese pizza) Pizza Carbonara: Tomato sauce, mozzarella, capers olives Pizza Tricolore: Fresh tomatoes, Emmental, Gruyere, green onions, mushrooms, garlic Pizza Vegetariana: Tomato sauce, mozzarella, capers, olives, peperonata, artichokes, mushrooms Pizza pomodori freschi: Fresh tomatoes, mozzarella, basil Spicy Pizza al Curry: Tomato sauce, mozzarella, hot curried chicken Pizza Zingara: Tomato sauce, mozzarella, mixed chopped meat, peppers, onions Pizza Picante: Tomato sauce, mozzarella, hot salami (great with the hot pepper oil they use instead of crushed red pepper!) Pizza Peperoncini: Mozzarella, peperoncini, green onions, ham Pizza Juan Antonio: Tomato sauce, mozzarella, peperoncini and peperonata, ham and sardines mozzarella, ham and pineapple Dude! Quote Link to comment Share on other sites More sharing options...
mk1 Posted January 4, 2012 Report Share Posted January 4, 2012 Re: NJ-style pizza crust Just another vote for this recipe working! made a large batch and made more pizzas after refrigerating the dough overnite...it might of even been better. Made super thin crust at 550 Quote Link to comment Share on other sites More sharing options...
