delicious-pizza-over-table

How to Top a Pizza with Olives

When selecting olives for pizza, consider the dark, oil-cured, and wrinkled olives produced in Italy. In addition to these variations of Italian olives, the olives of Morocco or Greece are also exceptional. The best Moroccan and Grecian olives to use on pizza are black, green, and even purple varieties. Getting acquainted with the characteristics of the olive will help you know exactly how to top a pizza with olives.

Olives that have been cured in salt directly or in a salty brine may be unacceptable for use in pizza due to their salinity. It follows that olives that have not been through such rigorous encounters with salt will possess a cleaner, less salty flavor. When taking into account other components of a pizza that often contain excess salt (e.g., pizza sauce), it becomes clear how critical it is to avoid creating a pizza that tastes too salty. olives (and other pizza toppings) without unnecessary salinity help.

How to Top a Pizza with Peppers

Peppers of any variety are one of my favorite toppings for pizza. Bell peppers (Capsicum annuum), and detailed peppers (Capsicum chinense) are perhaps the most popular, but nearly any type of pepper makes a wonderful topping for pizza.

Although not everyone considers extremely hot peppers palatable pizza toppings, many love milder varieties; namely bell and enjoy a really spicy pizza, but many incorporate some kind of sweet pepper in their pizza. Fresh bell peppers of all colors will add a wonderful crunchy, sweet taste to your pizza. Sautéing or grilling bell peppers before use as a pizza topping can also bring an element of dynamism to a pizza.

In addition to bell peppers, another species of Capsicum annuum well suited for use as a topping for pizza is the Italian frying pepper. The Italian frying pepper bears a distinct long, slender shape, thin skin, and a pleasantly sweet taste. Known by many aliases, the Italian frying peppers can be correctly taxonomically referenced by frying peppers, Italian sweets, Italianelles, and cubanels.

An excellent way to prepare Italian peppers for use as a topping is to grill them until the skin turns black. Once the skin is thoroughly blackened with carbon, let them set in a covered container for approximately ten minutes before peeling their skin off. Learning how to top a pizza with peppers is a skill you may find yourself continually employing!

How to Top a Pizza with Mushrooms

The key to utilizing mushrooms to top a pizza is to purchase fresh, unwrapped mushrooms. Mushrooms that have been packaged in a container usually contain sodium bisulfate. Sodium bisulfate alters a mushroom’s chemical composition; causing the mushroom to retain retaining excess moisture and loose flavor. Mushrooms treated with sodium bisulfate have an overly soft texture and contribute much less flavor to the pizza.

Canned mushrooms are also a poor choice for pizza due to their texture and lack of flavor. Mushrooms are extremely absorbent and should not be placed in water long before use as this can dissipate the delicate comestible’s flavor. Understanding how to top a pizza with mushrooms can defend your pizza from the Machiavellian effects waterlogged, rubbery, and tasteless mushrooms. A gourmet pizza perfectly prepared with good quality mushrooms is always a big success. 

 

Pizza Cooking

Homemade pizza is much better tasting than either ordering a pizza or cooking frozen pizza because you can control the dough, the sauce and the toppings and make it exactly as you want it. You might be new to pizza making, in which case you are probably looking for some homemade pizza tips.

 

Pizza Dough Tips

If you are making a deep-dish pizza, you can use all-purpose flour. Artisan flour is good for thinner crusts. Using moist dough makes the pizza crust really soft and tender. If you want your crust thicker, you can let the rolled out crust rise, covered, for thirty minutes before adding the sauce and toppings. A pizza screen or pizza stone gives you a really crispy crust.

 

Pizza Sauce Tips

A tomato-based sauce is the most common type used to make homemade pizza and you can add garlic, crushed peppercorn, and oregano to give the sauce more flavor. Balsamic vinegar adds bite and you can try different herbs and spices in the pizza sauce for different flavors. If you do not want to make a tomato sauce, you could combine extra virgin olive oil with garlic and herbs for an oil based sauce or use flour, cream, and cheese for a white sauce. There are lots of different pizza sauce recipes to try if you do not want to use a readymade sauce.

 

Pizza Topping Tips

If you are using canned food as a topping or anything very moist, you will need to drain it well; else, it will make your pizza crust soggy. If you are using dried herbs, rub them between your fingers before sprinkling them over the pizza because this releases their flavor oils. Herbs are great on homemade pizza and you can try basil, oregano, cilantro and more, depending on the other toppings you are using. Remember that a teaspoon of dried herbs is equal to a tablespoon of fresh herbs in most cases.

 

Most pizzas feature cheese and you can choose from mozzarella, feta, fontina, Monterey jack, provolone, Gorgonzola, goat cheese and many more. Extra virgin oil is nice drizzled over a freshly baked pizza and it does taste different to virgin olive oil. These pizza tips are just suggestions and you can use whichever toppings you personally favor.

 

Pizza Cooking Tips

You can use a pizza stone or pizza screen if you like, but there’s nothing better to make a perfect pizza than a Californo pizza oven. You should cool your pizza on a wire rack for a few minutes when it is cooked to let the cheese set a bit and to keep the crust crisp. This is something you would definitely be taught in pizza cooking school. Do not leave it in the pizza pan to cool because the steam would be trapped between the pan and the pizza, making it soggy.

 

These homemade pizza tips are just a guide because everyone has their own preferences when it comes to homemade pizza recipes. You can experiment with different pizza dough recipes, use a different pizza sauce recipe until you find one you like and try different toppings for interesting flavor, texture and color combinations.

 

Pizza is a real delight to make because there are so many ways to make it and it can be as healthy or as devilish as you like!

 

This traditional, Italian pizza dough recipe is the “BEST”. Step-by-step instructions are given, making this flaky, crisp dough, virtually foolproof! Thick or thin crust is up to you, as well as the pizza toppings, and be sure to try it using a true Californo pizza oven, Yummy!

Servings: 6

Main Ingredient: Flour

Difficulty Level: 2

Ingredients to make Italian Pizza Dough

4 1/2 c Unbleached all-purpose

White flour 1 ts Salt

1/4 c Olive oil

2 pk Dry yeast

1 1/2 c Warm water

2 ts Light brown sugar

Directions to make Italian Pizza Dough

Step 1:

Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure water is warm, not hot – too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!) Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also.

Step 2:

Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic.

Step 3:

Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner pilot will provide suitable heat for rising dough.

Step 4:

When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12 inch bowl or plate as template. Sufficient for 2 12 inch thin-crust pizzas, or 1 12 inch thick-crust.

Step 5:

Cook on a pizza stone or oven tile at 500 F. The unglazed oven tile makes a huge difference in the crispiness and texture of the crust. It absorbs moisture and keeps oven temperatures even. May even be removed with pizza and set on a rack on table – will keep pizza warm much longer.

Who doesn’t love pizza? Well, we have made hundreds of homemade pizzas and experimented with flours, yeasts, and doughs. Here is a simple, easy recipe for home-made pizza that includes the crust. It’s so good that it will make you famous.

 

Ingredients for the Crust

  • 1 package (7 g.) of active dry yeast
  • 1 ¼ cup warm water
  • Tiny pinch of sugar or honey
  • 3 cups all-purpose flour
  • Pinch of salt
  • 1 tablespoon extra virgin olive oil

 

How to Make the Pizza Crust

  1. First, turn your oven on to warm setting. If you’re using a wood fired oven, make sure to choose a firewood that will complement your tastes.
  2. Then, to your cup of very warm water, add a tiny pinch of sugar or honey. But make sure that the water is not so hot that it kills the yeast.
  3. Add a package of yeast. Yeast is alive, so a taste of sugar or honey will make it happy. And happy yeast rises. 
  4. Stir the yeast, water, and sugar mixture enough to get everything wet. 
  5. Let the mixture sit for a minute. In a large mixing bowl, add this mixture to your flour. Then, add a pinch of salt. 
  6. Stir the mixture with a fork or spoon until it starts to clump together. Then, get your hands in there and start kneading. Mashing the mixture down constantly, and fold it for a minute or two. Do this until it starts to get rubbery. Add enough warm water to keep the mixture moist and sticky, not overly dry. 
  7. Turn off the oven. 
  8. Now, form the dough into a ball. Then, rub a tablespoon of olive oil over it to moisten the surface. 
  9. Place the ball of dough back into mixing bowl. Cover it with a towel. Then, place it into the warm oven for a ½ hour or longer, until it doubles in size. The time will depend on how happy your yeast is. 

 

Assembling Your “Special” Pizza

  1. Prepare your toppings while the dough is still rising. You can use tomato sauce with garlic, cheddar cheese, mushrooms, olives, and chopped green peppers, but the sky’s the limit
  2. After the dough has risen, punch it down and spread it onto your lightly greased pizza pan. Whether you use a square pan or a round one, it doesn’t matter. 
  3. Then, preheat your oven to 450 degrees. If you like a thin crust, then you may have enough dough for two pizzas. You can even freeze dough to make a quick pizza some other time. 
  4. Spread tomato sauce, cheese, and all your ingredients onto the dough. Sprinkle Italian herbs to taste. Then, slide the dough into your preheated oven for 15-20 minutes. Voila! Wasn’t that an easy pizza recipe?