Firehouse Chef: Zandy’s fresh pizza

Firehouse Chef
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Andy Klatt and Zach Missen

Zandy’s Fresh Pizza

1 package yeast
1/4 warm water
1 Tbs white sugar

1 cup pizza sauce
3 cups mozzarella cheese
2 1/2 cups mushrooms
1.5 oz pepperoni
1 cup browned Italian sausage
1 1/4 cups white flour
1/2 cup yellow corn meal
3/4 cup additional warm water

Baking time: 25 minutes at 375 degrees

Add yeast with 1/4 cup 100-110 degree water. Add a Tablespoon of sugar. Mix all three ingredients. Wait until yeast foams and doubles in size. Grease inside of tabletop mixer bowl with olive oil. Pour in proofed yeast, water and sugar. Add 1 ¼ cup of flour, start mixer on low. Add additional warm water and corn meal until dough has a nice yellow color to it and dough is not tacky.  Add additional flour if dough is still tacky. Cover dough in bowl with warm, moist towel on warm surface. Let rise for 1-2 hours. Dough will double in size when it rises. Punch down dough 10 minutes prior to rolling dough. Prepare a clean area where dough can be rolled out.  Spread flour on surface to be used. Take dough to be rolled out and push out with hands into a flat mound. Begin rolling dough out from center. Roll into consistent thickness and into approximate shape of pan.  Recipe will make (1) 11”x17 “pizza. Place dough on pan that has been greased with butter. Trim excess dough from edges of pan. Place thin layer of pizza sauce around pizza. Add cheese and toppings. Place in preheated oven at 375 degrees for about 25 minutes or until cheese is golden brown. Remove, let cool

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