Pizza Sauce – Let’s Play ‘Hide the Little Fish’

I can assure you that the anchovies in this pizza sauce recipe are there for the subtle saltiness and unique savoriness they provide, and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Could it be for both? Sure.

This pizza sauce recipe represents a new and improved version of the one we posted way back in 2007. We snuck in some of the aforementioned fish, and we’re also using both fresh and dried oregano. I love this sauce. If there’s a tastier, all-purpose pizza sauce recipe out there, I haven’t tried it.

Convention wisdom says that great pizza is all about the crust. Which is certainly a huge factor, but if you were given the choice between a great crust topped with a bad sauce, and a grocery store crust made with a delicious, world-class sauce, which would you prefer?

Texture aside, no mater how they're combined, flour, water, and yeast can only taste so bad. But, a terrible sauce can actually make a slice of pizza inedible. I can’t remember ever not eating a piece of pizza because the crust was so awful, but I've given up after biting into an inferior sauce before.

Of course, around these parts the argument is completely academic since we’ve not only provided you with a plan for perfect sauce, but given you several great pizza dough recipes, like our famous no-knead pizza dough, as well as the venerable Wolfgang Puck California-style dough recipe. I hope you make pizza soon. Enjoy!

Ingredients (makes about 3 cups):

3 tbsp olive oil

2 anchovy filets

4 cloves garlic, minced

2 tbsp chopped fresh oregano

1/4 tsp red pepper flakes, or to taste

1/4 tsp dried oregano

1 can (28 oz) whole peeled “San Marzano” tomatoes

salt and pepper to taste

1/2 tsp sugar

very small pinch baking soda

No-Knead Pizza Dough (The Remix)

When I posted the no-knead ciabatta bread video last January, I had no idea it would become one of the most watched, most commented-on, and most loved recipes on the blog. So it came as a little bit of a shock when the no-knead pizza dough, which used the same basic technique, did not garner the same outpouring of love.

Many thought it was just too wet, sticky, and hard to work with. Personally, I didn’t have an issue with it, but that's because I have lots of experience, and I know how to use extra flour and a light touch to form the pizzas without any major problems. Unfortunately, for most viewers that was not the case.

So I went back to the drawing board. This new and improved version is less sticky and much easier to work with, yet still produces a very nice pizza crust – flavorful, tender, with just the right amount of chewiness.

Of course the most important feature has not changed – you still don't knead it. There are plenty of websites out there that will explain, in excruciating detail, why exactly this works, but long story short, the tiny amount of yeast grows and ferments very slowly, and it's this long rising time that allows for the gluten strands to form.

Anyway, whether you tried the original no-knead pizza dough recipe and struggled with it, or you are attempting this for the first time, I'm confident you will be very happy with the results. Enjoy!




No-Knead Pizza Dough Ingredients:
2 oz whole wheat flour
16 oz all-purpose flour
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsps olive oil
1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth
cornmeal as needed
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.

A Slice of Life

The rain finally stopped this afternoon, so I went for a nice long walk through the City. I was traveling through Little Italy when I happened upon Lombardi's.

I have seen this on countless food and history channel shows, as it claims to be the "original" NYC pizzeria.

I have received dozens of pizza recommendations from viewers and twitter followers, but since I was standing right there (and hungry) I decided to grab a small pepperoni and take care of dinner and breakfast with one twenty-dollar bill.

The super-heated coal-fired oven gave the impossibly thin crust a great crisp, chewy texture that is the hallmark of New York's famous pies. It was delicious, but I won't call it the "best" yet, since I still have a couple days to sample.

Tomorrow I start a "seven video recipes in 48 hours" job in Brooklyn, which I've heard, from more than one person, is home to the best pizza anywhere. We shall see. By the way, on the same street as Lombardi's I saw "Rice to Riches," a place that just serves rice pudding. Dozens of kinds of rice pudding, and that's it.

I may have to check it out before I leave, and report back. Stay tuned!

Wolfgang Puck's Famous California Pizza Dough

One product of my recent online interview with Wolfgang Puck was being given his pizza dough recipe to publish on my American Food site on About.com. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe video and check out this iconic dough for myself.

As I read the recipe, I noticed the times were very short for the rising and proofing. I was a little suspicious, but hey, he's Wolfgang Puck and I'm not. I believe the honey in the dough, which feeds the yeast (sugar is to yeast, as anonymity is to bravery online), as well as the very warm water both contributed to the yeasts very rapid growth.

In just 35 minutes the dough had doubled beautifully -- it was soft, supple, and very subtly scented with honey. As you'll see in the video, this is a very quick and easy pizza dough recipe, and I was very happy with the results. I think this Wolfgang Puck guy may have a future.

Even though I already have a couple pizza dough recipes that I love and use (both posted online), you never want to get to a point in your cooking where you think you've found the "best" recipe for something, and not try other variations. This is the fatal flaw of many cooks and chefs.

Thanks to Wolfgang Puck for his recipe, and I hope you all give this a try. Enjoy!



Ingredients:
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice

No-Knead Mania Makes Previously Posted Pizza Dough a Dinosaur

My love for the no-knead method has now been extended to my pizza dough recipe. You know the saying, "if it's not broken, don't fix it?" Well, when it comes to my pizza dough I'm glad I ignored that chestnut.

My pizza dough recipe wasn't broken, but I fixed it anyway, and am very glad I did. As I expected, the magic that is no-knead bread, adapted beautifully to this purpose.

After one day, and almost no effort, I had enough soft, and supple dough for 2 regular, or 4 small pizzas. As you see in the video recipe, I ended up making a "white" garlic pizza, which was one of my childhood favorites as prepared by my grandmother.

This pizza, made from not much more than garlic, olive oil, and cheese, really shows off the character of the dough. Give this dough a try, and maybe even give white pizza a spin. Enjoy!





Dough Ingredients:
1 1/2 cup water
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsp olive oil
1/2 cup wheat flour
2 1/2 cups AP flour
cornmeal as needed

El Paso Pizza - Alliteration and Geographical Convenience Never Tasted So Good

I did something today that has always bothered me when done by large food corporations; I named a recipe based solely on geography and alliteration. This video recipe for a Tex-Mex style pizza was called "El Paso Pizza" because Paso and Pizza both start with P's, and El Paso is in Texas. I've never been to El Paso, nor do I have any knowledge about their pizza - if they even eat pizza.

Not many people realize that there are absolutely no laws or guidelines on the authenticity of food packaging names, claims, and histories. Those cute little stories that you always see on the back of labels about how Aunt Tillie invented her "Bakersfield Brownies" during the Depression, using chocolate smuggled into to the country by trained hawks. It's all made up. The name, the location, the part about the hawks - all invented in some marketing meeting.

I realize that none of you really care why this is called El Paso pizza, but I wanted to call your attention to the whole "amazing but true story behind the name" scam at the supermarket. Just another reason not to buy prepared foods! Anyway, this video recipe is quite tasty and a great idea when you can't decide whether to have pizza or tacos.

In the video I mention to try and use grass-fed beef, which is now available, ground in one-pound packages, at most major supermarkets. Here is a link that explains the many health benefits of this, over the conventional corn-fed beef. I'm also linking to the Pizza Dough video, in case you want to make your own. Enjoy!



Ingredients:
1 pound grass-fed ground beef
1 tbsp cumin
1 tsp chipotle pepper - more if you likes it spicy
1 tbsp ancho chile powder
3/4 tsp salt
1 cup sliced Poblano pepper, or Anaheim, or other green peppers
1/2 cup sliced green onions
1 1/2 cup tomato sauce
4 oz pepper Jack cheese
one crust or pizza dough for a large pizza
El Paso sign photo (c) Adriano Agulló

Fresh Tomato, Fresh Basil, Fresh Mozzarella Pizza - Before and After

Pumpkin Seed Flatbread with Feta and Sweet Onions - A Delicious Treatment for Insomnia, Anxiety, and Fear of Public Speaking!

When I filmed this video recipe for a pumpkin seed flatbread, I thought I had just found a delicious and relatively healthy way for my viewers to enjoy raw pumpkin seeds. I had heard they were a very nutritious snack, and wanted to try them, instead of pinenuts, on various recipes. Little did I know, I was really inventing an alternative medicine treatment.

That's right, as I researched the health benefits of these pretty green seeds, I discovered that not only did they have lots of nutritional benefits, but also contained large amounts of tryptophan, yes, that tryptophan, the "turkey valium" that you read about every year. While that nap you take after the thanksgiving meal is probably more from the massive amount of starchy food, than the tryptophan, there is a definite sleep/relaxation connection, as it aids in the brain's production of serotonin.

The following is from the Whitby Mental Health Centre website:

"A new study released in the Canadian Journal of Physiology and Pharmacology suggests that a Functional Food made primarily of pumpkin seeds could be an efficacious treatment for anxiety disorders… The study, entitled “Protein-Source as an Efficacious Treatment for Social Anxiety Disorder”, describes that gourd seeds contain the highest concentration of tryptophan, the same amino acid found in milk and turkey, but at much higher levels. "

"One single gram of pumpkin seed protein contains as much tryptophan as a full glass of milk. In this study, subjects suffering from Social Anxiety Disorder were significantly less anxious when asked to speak in front of others one hour after eating the Functional Food rich in tryptophan in comparison to placebo. This finding demonstrates that tryptophan does more than induce sleep. In high light conditions, it is quickly converted to serotonin, which significantly reduces daytime anxiety levels."

So, if you're all tense about that big presentation, forget popping pills - go with a few slices of this flatbread recipe! I also believe it treats hunger as well. Enjoy!



Ingredients:
cornmeal
prepared pizza dough (enough for 1 large thin pizza)
1 large onion
2 tbsp olive oil
salt to taste
black pepper
1/2 cup raw pumpkin seeds, or as much as you like
4 oz Greek feta
1/3 cup Parmesan

Potato Pesto Pizza - Hot Starch-on-Starch Action!

One of the cardinal sins of menu planning is putting two starches together on a plate. There are a few exceptions, like Thanksgiving stuffing and mashed potatoes, or potato and macaroni salad at the company picnic, but it's just not something that's usually done.

There have been stories of crazed chefs (redundant?) that have refused a customer's request for a side of rice because they had ordered pasta. That's why I've posted the extra bonus clip below. It's from the must-see movie Big Night. I've posted it here a long time ago, but I never get tired of it, and it's fitting for today's recipe.

Today's video recipe is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper (or screen), it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say? Enjoy!



Ingredients in order of appearance:
cornmeal on pan
stretch pizza dough to cover
pesto sauce to cover
4 roasted gold potatoes, sliced
salt and fresh ground black pepper to taste
parmesan to cover
6 oz fontina cheese
1/2 sliced red onion
more pesto dripped on top
4 oz feta cheese crumbled on top

Famous Scene from Big Night

Amazing Asparagus Pizza - Figure It Out

This is a picture of last nights dinner (and this mornings breakfast!). It was every bit as good as it looks. I didn't film it, but I have re-posted my pizza dough and white sauce video recipes so you can make this beautiful spring pizza. Keep in mind that these clips are from a while ago, before I got any real equipment, so save the "these videos look like crap" comments...I know they do. By the way, this is called a "white" pizza for obvious reasons, and a very nice break from the typical tomato-based pies.

A few words of instruction:

The pizza dough recipe will make enough for 1 large pan like you see here. In the video, I divide it into 6 small balls for individual pizzas, but you can use it all for this, or adjust to your pan size.

You only need 1 cup of white sauce, but make a whole batch, it's a good thing to have around for broccoli gratins, souffles, or just some mac and cheese.

Here is what I used for this pizza:
1 batch of dough
some cornmeal for the pan
1 pound of asparagus, cut and boiled for 1 minute
1 cup of bechamel (white sauce) to which I added 1/3 cup grated parmesan
4 oz shredded white cheddar
1/3 cup parmesan for the top

I put the cornmeal and dough down. Then the sauce, the asparagus, and topped it with the cheeses. Baked it for 17 minutes at 450 degrees F.

Chicago-style Stuffed Pizza - Going Over to the Deep Side

I never know when the video recipes I produce for About.com will air. So, it's kind of funny that this Chicago pizza recipe I did a while ago, just went live a day after I post a pizza video. But, it does give me a chance to discuss, what I call, SFA's…stupid food arguments.

One of the great SFA's of all time is the "which is the better pizza?" question. Is it the thin-crust New York, or the deep-dish Chicago? Why do people insist on comparing things that are so different? Because they are both called pizza?

Having a preference makes sense; to enjoying eating one over the other only seems natural. Being from New York, I personally prefer the thin-crust to the deep-dish. I doubt few people enjoy both equally, but to argue which one is the superior example of a pizza is just silly. Can't we all just get along, and eat some pizza? I suggest a nice New York-style thin-crust, which everyone knows is really the best!
Click here for the transcript and ingredients.

Sausage and Egg Pizza - Fundamentally Delicious

I know what some of you are thinking. Eggs are for breakfast, and pizza is for dinner, and never the twain shall meet. I used to think like that. There was a time, early in my career, when I was a culinary fundamentalist. Chocolate was a candy, and not something one added to a sauce for short ribs (see post below). But, like all fundamentalists, I was missing out on a lot of pleasure. So, if your rigid belief system prevents you from giving this pizza a spin, then it's your loss. This is a truly magnificent pizza.

I first saw pizza topped with eggs in the Chez Panisse Café cookbook. Alice Waters, the chef of Chez Panisse, and one of my personal heroes, used eggs to top a similar pizza using proscuitto instead of sausage. I decided to try it, and it was a transcendent experience. The golden yolks oozing slowly over the spicy sausage and melted cheese is TDF (to die for). I hope you give this a try. Which reminds me to warn you that it may take a few tries to achieve the perfectly cooked eggs. But, when you do, there is bliss. Enjoy.



Ingredients:
pizza dough (enough for 1 large pizza), brought to room temperature
2 tbsp cornmeal
3/4 cup pizza sauce
red pepper flakes (optional)
6-oz shredded fontina cheese (may substitute mozzarella, or Monterey Jack)
6-oz hot or mild Italian sausage, sliced, cooked, drained
4 whole eggs
black pepper, to taste
1/3 cup grated Parmesan
baby arugula, washed and dried
olive oil

Homemade Pizza in 3 Acts

Made properly, pizza at home can be just as good, and probably better, than the stuff you have delivered. Except for the pizza pan you’ll see later, I tried not use any special equipment, like pizza stones, or exotic ingredients you would have a hard time finding.

Act 1: The Pizza Dough (Pay attention or you’ll get pizza D’oh!)

In clip one I make a very simple standard pizza dough. It’s amazing how intimidated people are when it comes to making any kind of dough or bread at home. Hopefully this demo will cure that. By the way, I will add ingredients to all these clips so you can have the exact measurements. This is only really crucial for the dough. The sauce recipe and final pizza can be varied as you see fit. So, let’s get this Pizza party started right! The key to a great pizza dough is a moist, sticky dough. We only want enough flour to be able to work with the dough…too much flour will result in a dry, tough pizza.

The “Sponge”:
2 teaspoons dry yeast
3/4 cup lukewarm water
2/3 cup bread flour

The Rest of the Dry Ingredients:
4 cups unbleached white flour
1/4 cup rye flour
1 teaspoon salt
1/3 cup olive oil

Act 2: The Pizza Sauce

The sauce for our pizza is also very simple. A fast and tasty base for whatever wonderfully creative toppings we decide to go with later. This is an important point. If you’re going to top the pizza with lots of spicy and/or salty ingredients, your sauce better be fairly basic. Regardless, this quick, homemade sauce will destroy any canned grocery store sauce, as well as most pizzerias. By the way, I’m giving away an ancient family secret in this clip, so pay attention, my Grandmother is watching from pizza sauce heaven!

1 can whole peeled tomatoes (28 oz) “San Marzano” if possible!
3 cloves garlic
2 tbl olive oil
1/2 tsp red pepper flakes
salt to taste
1/2 tsp dried Italian herb mix (basil, rosemary, thyme, marjoram, etc.)
1/2 tsp dried oregano
pinch sugar
small pinch baking soda (shhh)

Act 3: The Pizza

OK, so I’m not giving a list of ingredients for the finished pizza. You know what you like. But, here are a few key mistakes most people make when doing pizza at home. They put too much sauce. They put too much cheese. They put too many toppings and when they try to eat it, it all slides off on to the floor and all their left with is a wet piece of steaming bread. Don’t be that person. Watch me restrain myself and also watch how my pizza pie ends up being the shape of a heart. Wow, what a great Valentines gift idea for you guys out there…make your lady a heart shaped pizza! By the way, go to the local Bed, Bath and Beyond, or other kitchen wares store, and get one of the pizza pans with holes in it that I used in this clip. It really makes crispy crust a reality without the 70 pound pizza stone that you probably aren’t going to pull out of the bottom cupboard anyway.