Flatbread (no-yeast) Pizza

I may have found my flatbread pizza 'starter' recipe

Ingredients:
3 cups of all-purpose flour
1 teaspoon table salt
1 cup of warm water
3 tablespoons olive oil
cornmeal for dusting
desired toppings

Directions:
1. Pre-heat oven or grill to 475 degrees
2. Add salt to flour and mix well
3. Add water and olive oil
4. Mix to make a ball and knead till smooth, split into two balls
5. Using a rolling pin, roll out dough to the thickness desired (thin better)
6. Place the dough on the baking sheet(s) ... sprinkle cornmeal (I spray w/oil) 
7. Poke the dough with a fork
8. Bake flatbread 8-10 mins or until edges are turning golden brown
9. Remove, brush the surface with olive oil and add any desired toppings
10. Bake for another 8-10 minutes watching top and crust for proper doneness

Note: the final baking requires attention and adjustment when baking on the grill due to hot spots and temperature gradients to prevent thin-crust burning/charring. (I use a pizza stone and bricks during a portion of the bake to raise the pizza slightly from the high temp grate).

Details: https://midwestfoodieblog.com/flatbread-pizza-dough-5-minutes-no-yeast/#tasty-recipes-14239-jump-target

3-Ingredient Flatbread

My delicious and easy flatbread recipe uses a base of yogurt and flour — and that's it! Use it everywhere you'd normally use regular bread :) using Flour, Baking Soda, and Greek Yogurt.  

See https://www.biggerbolderbaking.com/flatbread-recipe-3-ingredients-easy/#flatbread   Ingredients 1 cup (8oz/225g) full fat natural plain yogurt (or greek yogurt) Add enough yogurt to match the consistency in my video. You may not need the entire cup depending upon the type of yogurt and flour you use.1 cup (5oz/142g) all-purpose flour*2 teaspoons baking powder
 Optional toppings
* 1/2 cup (4oz/115g) butter
* 2-3 cloves garlic (finely minced)
* parsley (roughly chopped)
* 1 pinch salt (to taste)
 Directions:1. In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together. 

2. Note: Depending upon where you live and flour you use, you may not need all of the yogurt. Start with an initial quantity of flour and add yogurt until you get the consistency in the video. It's best to add yogurt a little by little.

3. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.

4. Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between. 
5. Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.

6. Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.

7. Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice

8. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use. 


 

Low-Carb Pizza (in process)

You can make the best cauliflower pizza crust recipe that will not fall apart after baking. Slice it, hold it, eat it–it keeps its shape–and it actually tastes like pizza! This cauliflower crust pizza is gluten free, healthier than bread dough, and definitely worth trying. 

Cut And Dry Out The Fresh Cauliflower:

• Grate fresh cauliflower florets into granules resembling “poprocks”
• Heat the grated cauliflower in a skillet.  Don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat. It won’t dry completely, but the dryer, the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
• Remove skillet from burner and set aside to allow cauliflower to slightly cool.

Prepare and Cook the Naked Crust:

• In a bowl, beat 1 egg.
• Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.

Click -> to the full recipe

https://www.myfoodchannel.com/cauliflower-pizza-crust/

 

 

Sam the Cooking Guy - Flatbread Pizza

Today we try to make a flatbread - Sam's Way! It was easy, tasty and a great 'on the Bar-B' grill dinner.

Ingredients:
1 Ball of Pizza Dough - store bought or made in advance (follow instructions)
3/4 Cup of Ricotta Cheese
1/2 Cup of shredded Mozzarella Cheese
2-3 Tbsps of Olive or Avocado oil
1 Clove of Garlic - minced
1 prepared bowl of sliced or chopped Vegetables of your choice (our selection was mushrooms, peppers, onions, chicken, pulled pork, spinach or arugula, or other protein,
1 Tbsp of dried Basil (or fresh basil to taste)
Salt and Pepper
Red Pepper Flakes

Directions:
1. Mix Ricotta Cheese, 1 Tbsp Oil, Garlic in a bowl
2. Remove pizza dough from fridge 1/2 hour before using
3. Spread 1 Tbsp of oil on a baking sheet
4. Roll out dough in sheet initially, let rest and then spread (roll out) when about to use
5. Place the dough directly on a pre-heated 300 degree grill (do not shift or move)
6. Bake for about 10 minutes (check periodically looking for browning and grill marks
7. Remove from the grill, and place on cookie sheet
8. Flip over so cooked side is facing up so ingredients can be added
9. Spread mixed Ricotta Cheese thinly over the cooked side of the dough
10. Spread Veggies (raw or sauteed, if desired) over the cheese
11. Spread Protein on top
12. Spread the Mozzarella Cheese on top
13. Add Seasonings as desired
14. Place prepared Flatbread directly on the grill and cook, rotating bread every few minutes to prevent charring

(options: in lieu of Ricotta Cheese use tomato sauce or bar-b-q sauce, pesto, fresh tomatoes, etc; add a dipping sauce as a side)

PepperNOni Pizza - no meat (untried)

Zucchini:
1 small, firm zucchini
About 1 1/2 teaspoons or scant half palmful pimento or smoked paprika
1 teaspoon red pepper flakes
1 teaspoon granulated garlic 
1 teaspoon ground mustard 
1/2 teaspoon fennel seed 
1/2 teaspoon black pepper 
Salt 

Sauce:
One 15-ounce can whole Italian tomatoes
2 tablespoons EVOO 
1/2 teaspoon superfine sugar or honey 
2 cloves garlic 
A few leaves of fresh basil 
Salt 

Pizza:
One 1-pound ball dough from a market or your own
About 1 tablespoon cornmeal or semolina 
EVOO spray 
Salt and pepper or red chili flakes
2 cups shredded mozzarella or mozzarella and provolone
1 cup acacia honey or other light in color and
flavor honey 
3 scant tablespoons Calabrian chile paste 
A few leaves of torn fresh basil, to serve
Dried oregano, to serve 

Directions: Zucchini: 

For the zucchini: Preheat the oven to 525 to 550 degrees F with rack at center. 
Preheat a 12-inch cast-iron skillet over medium to medium-high heat

1. Gather your ingredients. Thinly slice the zucchini (think pepperoni sausage) and add to a strainer. 
2. Season with salt, let drain 15 minutes, then pat dry on a towel.
3. In a small bowl, combine spices. Add it to the zucchini and toss to combine.

For the sauce: 
In a food processor, combine ingredients for sauce and puree.

For the pizza: 
1. Roll and stretch the dough on a lightly floured surface into a 12- to 14-
inch even round that will cover pan. (Place some AP flour in a squeeze bottle for
the counter to roll out dough.
2. Turn off the heat under the skillet and sprinkle a little cornmeal or semolina in skillet. 
3. Press dough into hot skillet and up sides as much as possible. 

Reminder: The pan is hot. Brush or spray the dough with EVOO and season with a little salt and pepper or red pepper flakes. 

4. Top the dough with sauce, half the zucchini, cheese and remaining zucchini, then place the pizza in the oven.
5. Bake 10 to 12 minutes to deep golden, brown and bubbly.
6. Use a funnel to fill a squirt bottle with honey and Calabrian chile paste. 
7. Run under hot tap water to loosen when using. 
8. Hot honey will keep for months in the pantry and is great with cheeses for snacking and fried foods as well as pizza, of course.
9. Drizzle the pizza with the hot honey mixture and top with basil and oregano.
Serve with Vegetable Antipasti Salad.

Sources: 
PepperONni Pizza
Vegetable Antipasti Salad

GrandPa's Pizza Dough Tips

Pizza Dough Tips - what I do
* Use a few cups of warm water … warm not hot in a bowl
* Add 1-2 Tablespoons of Yeast in the bowl, allow it to sit for 3 mins before mixing
* Then add a Tablespoon of sugar and 2 Tablespoons of Olive Oil and stir
* Add High gluten or Bread Flour - 1/2 cup at a time and blend or mix
* Keep mixing new flour, folding moist dough into dry dough you added
* Do not over-flour - only as needed. Hard to add water after you start
* Add flour slowly, watch for the dough to separate from the sides of the bowl
* When flour ball can separate from bowl - place onto floured counter
* Sprinkle a pinch of flour on the dough to knead without sticking to your hands
* Start kneading - add a little dough as needed it does not stick to you
* When smooth … I add a little olive oil and knead some more until it is almost elastic
* Let rest for 2 hours with plastic wrap laid over it and place a towel on top of that
* After 2 hours knead again … cut into size needed and place in fridge
* Always allow a few hours to ‘rise again’ in the fridge before using (or freeze)
* Before preparing pizza - allow defrosted dough one hour warm up before use

Old School Pizza Sauce

Ingredients
1 (15 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
2 t. dried oregano
2 t. dried basil
2 t. garlic powder
1 t. onion powder
1 t. ground sweet paprika
2 t. sugar
1/2 t. salt
Fresh cracked pepper to taste
4 T. olive oil
2 t. white vinegar

Directions
Mix all ingredients in a bowl or container
I have found that if it sits a day or so in the fridge the spices get married to the tomato sauce/paste it tastes a bit better than fresh, but it is ready to use the moment you are done mixing. This also makes a good dipping sauce for bread sticks.
Source: Adapted from The Cooking Photographer

Ultimate Guide to Make-Your-Own Pizza

Now everyone (well my grand kids - 3 Amigos) know that Grandpa makes THE BEST PIZZA. The Amigos have been trained and make their own pizzas ... even a 'special' no sauce, just cheese and seasoning. See great reference below. 

"From essentials everyone should know — like how to make pizza dough, which is actually way easier than you'd ever imagine — to specific recipes, you'll find everything you need (and more) right here." The Ultimate Guide to the Best Homemade Pizza ever.

3 Amigos Favorite Pizza

Here is the 'almost' famous Grandpa's Pizza that the three Amigos name their most asked for dinner food. This all started in 1976 at Regina's restaurant* in Boston's North End. See recipe here ...

You can bake the pizza in your oven or for some smokey flavor I prefer cooking on a Kamado Grill Charcoal or a Weber Grill.

Grandpa's Pizza

Here is the 'almost' famous Grandpa's Pizza that the three Amigos name their most asked for dinner food. This all started in 1976 at Regina's restaurant* in Boston's North End.

Ingredients: (all quantities are approximate)

• 3 Cups of flour (Tip #1: use high gluten or bread flour)
• 1 Cup of water (warm - not hot)
• 2 Tablespoons of olive oil
• 1 Package dry (instant) yeast
• 1 Teaspoon of salt (optional)
• 1/2 Cup of tomato sauce (homemade or pasta sauce)
• 1 Teaspoon of dried oregano (and other spices to your liking)
• Toppings you desire (we’re using turkey sausage, turkey pepperoni, and black olives)

The first step is making the dough. 

Here’s what you need:

3 cups flour
1 cup of warm water
2 tablespoons olive oil
1 teaspoon dry instant yeast
1 teaspoon salt (optional)

Mix this up until it begins to form a ball. First timer pizza makers can use a stand mixer, but I prefer using a large mixing bowl and use my hands). (Tip #2: it is best to get the proper mixture by ADDING flour versus adding water to get the proper consistency)

In the end, you want a ball of dough that’s just barely sticky, but not sticky enough to actually leave any residue on your hands.  (Tip #3: I prefer adding the olive oil as the dough actually starts forming into a ball versus adding it initially with all of the ingredients). If it’s not sticky at all, add a tablespoon of water and mix it some more. If it’s too sticky, add a tablespoon or two of flour and mix some more ... however see Tip #2.

Once you have the ball, knead it by hand for 3-5 minutes, insuring the dough is fully mixed and consistent making sure there are no 'pockets' of dry flour.  You can add more flavorful additions if you want as long as you work them into the dough right now. Place the ball of dough in a warm place (sunlit counter or simply on a floured counter - cover it with a towel to rest until doubled in size).

After doubling in size, punch down by hand and place in a plastic food bag. Put the dough in the refrigerator for 1-2 hours before use and allow additional cool rise.

Preparing the Crust

(Tip #4: pre-baking) is the number one tip for GP Pizza). This the one big step most pizza makers are unfamiliar with and most internet recipes bypass this step for the pizza-making process. Baking your crust in the oven for six minutes or so (Tip #5: until dough JUST starts to turn brown) before putting on toppings. This prevents the dreaded “doughy crust” that often is the downfall of an otherwise delicious homemade pizza.

So, preheat the oven to 475 F, get out your pizza pan or cookie sheet (I actually use a perforated pizza sheet). Hand press your ball of dough (the size of a baseball) on a floured surface to the approximate size of the pizza pan you plan to use. (Tip #6: I like thin crust and use a rolling pin to roll out the dough paper thin, but being careful not to tear the dough and create holes) Spray the pan with a cooking spray like Pam, then spread out the dough over the pan. I then spread it to the edge of the pan, then roll it back just a bit to form a crust edge,.

(Tip #7: prep for later) If you plan pizza later in the day, place the pan/dough into the oven and bake it for about six minutes or so. When it’s done, there will be a few bubbles – just pop them with a fork. You can then put the crust in the refrigerator for later. 

Assembling and Baking the Pizza

You have the crust done (whether pre-made or freshly rolled out). Now remember, see Tip #4 above), prior to assembling freshly rolled dough, pre-bake the dough to a slight tan condition. 

I layer things as much as possible – sauce first, then cheese, then toppings, then dried or fresh herbs, but garlic powder is a must! The best part about the toppings is that the 3Amigos get involved. (Tip #8: fresh basil is the best)