Category: Pizza

Fathead Dough #2

Fathead Dough #2

This is the crust that made us think "THIS is pizza!"
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Ingredients
  

  • 2 c shredded mozzarella
  • 2 Tbsp cream cheese
  • 3/4 c almond flour
  • 1 egg beaten
  • 1 tsp Italian seasoning

Instructions
 

  • Preheat oven to 425 deg, place pizza stone on middle rack.
  • Melt mozzarella and cream cheese together in the microwave in 30 second increments, stirring until it begins to blend.
  • Add egg, almond flour, and Italian seasoning, and mix until dough forms; there will still be strings of cheese. Knead until fairly well blended.
  • Turn out onto parchment, place another piece of parchment on top. Using rolling pin, roll as flat as you can; the thinner it is the crispier it will be.
  • Remove upper parchment. fold edges of dough slightly to create a "crust". Using a fork, poke holes throughout the dough so that bubbles don't form.
  • Slide dough and parchment onto pizza stone, and bake for 6-8 minutes, depending on thickness. For crispier dough, flip over and cook for 2 minutes more.
  • Remove from oven, let cool slightly. If bubbles did form, flatten out the crust while it's still warm.
  • Throw some pizza shit on top of it. Bake it again until pizza.

Pizza Sauce 2

Pizza Sauce 2

Sugar-free, and doesn't need to be cooked.
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Ingredients
  

  • 1 28 oz can crushed tomatoes or two small cans, good quality
  • 3 Tbsp tomato paste
  • 2 Tbsp butter melted
  • 2 Tbsp good quality extra virgin olive oil
  • 2 Tbsp pesto
  • 1/4 c Parmesan cheese finely grated
  • 2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp oregano
  • 1 tsp garlic powder
  • pinch red pepper flakes

Instructions
 

  • Place everything in a large bowl and stir with a whisk until well mixed.
  • Refrigerate until ready to use.

Fathead Dough #1

Fathead Dough #1

This is the original dough I've used for pizza and tuna melts. I've also added minced garlic or garlic powder, Italian seasoning, or baked it a second time covered in garlic butter.
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Ingredients
  

  • 1 1/2 c mozzarella cheese shredded
  • 2 Tbsp cream cheese cut into cubes
  • 2 large egg beaten
  • 1/3 c coconut flour

Instructions
 

  • Preheat oven to 425. I like to use a pizza stone, and this works well for the fathead dough.
  • In microwavable bowl, combine shredded mozzarella and cream cheese. Cook on high for 60 seconds, mix cheeses again, and cook for a further 30 seconds.
  • Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
  • Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment. Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  • Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Notes

I also make this with 1 egg, adding 1 tsp baking powder and 1/8 tsp salt.

White Garlic Pizza Sauce

White Garlic Pizza Sauce

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Ingredients
  

  • 2 Tbsp butter
  • 4-5 cloves garlic minced
  • 3 Tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1 c milk
  • 1/2 c grated parmesan cheese

Instructions
 

  • In a large skillet, melt butter over medium heat.
  • Add garlic, cooking for 30 seconds or so, until fragrant.
  • Whisk in flour, salt, pepper, and oregano. Whisk to combine well.
  • Slowly add milk, whisking until well combined. Continue whisking until desired thickness is reached.
  • Remove from heat, stir in cheese until smooth.
  • Use immediately or cover and chill until ready to use.

My Pizza Dough

Yeah, I’m aware this is a weird way to write a recipe, but that’s just how it goes in Canada. This is a blend of metric and Imperial measurements, but only because some are easier to measure. The Imperial are estimations on the metric, which is based on mass, rather than volume. I’ve found that measuring mass – particularly with flour – produces a more consistent result.

My Pizza Dough

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Ingredients
  

  • 416 g 00 flour
  • 9 g kosher salt about 2 tsp
  • 270 g water warm, about 1 1/4 c
  • 1 g dry yeast about 1/2 tsp

Instructions
 

  • Combine dry ingredients, and mix well.
  • Add warm water, and mix until sticky. Turn out onto floured surface. Kneed and mix until it becomes a smooth, elastic ball.
  • Lightly oil a large mixing bowl, roll in oil to coat dough ball. Cover with cloth or plastic wrap and leave in a warm place. Let rise until at least doubled in size.
  • Turn onto floured surface again, and punch down. Divide into 2 or 3 equal portions, and roll into balls. Put each ball in a plastic bag with enough room to expand, tuck open end under ball, but don't seal it. Leave in fridge for at least a day, or up to four. You can also put sealed bags in freezer, and leave them for weeks.
  • When ready to use, remove dough ball from fridge and flatten. Make pizza!

At various times I’ve used 50/50 whole wheat/white flour, or added Tbsp garlic and onion powder, or Italian spice blend.

My Pizza Sauce

My Pizza Sauce

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Ingredients
  

  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • ½ c onion chopped
  • ¼ c celery chopped
  • 2 cloves garlic minced
  • 1 can tomato sauce
  • 1 can tomato paste
  • 2 Tbsp grated parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ tsp black pepper
  • 1 small bay leaf
  • 1 tsp fennel seed

Instructions
 

  • In a large skillet, melt butter with the oil.
  • Add the onion, celery and garlic and saute until soft and transparent.
  • Add tomato sauce and tomato paste and stir until smooth.
  • Add remaining ingredients and bring to slow simmer.
  • Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
  • Remove the bay leaf and spread the sauce on your prepared pizza dough.