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Category: Pizza

Caprese Salad over a Warm Flat Bread with our own Homemade Fresh Mozzarella Cheese

Caprese on Flat bread

Caprese is a beautiful Italian word that means (In my mind at least) Italian Plum Tomatoes, Red Onions, Fresh Mozzarella to me. If I ever do open a Restaurant I considered calling it “Caprese”

This recipe has some moving parts if you want to create it all from scratch, of course you can buy a Pita and the Fresh Mozzarella from the store to make it easy. I learned a lot of my simple ingredient recipes from a Wonderful Chef I worked with years ago. Her name is Lauren Collura, she has her own Catering Buisness in New York and New Jersey. She was as good a Chef I ever worked side by side with. She spent years in Europe before I met her and worked with me. She told me something the first day we started working together. “In Europe they use very little ingredients- so you can taste the food.”

Thanks Chef Collura.

Flat Bread-

I use my pizza dough recipe. Link below. I cut into 4 sections and rustic shapes. You can buy Pitas and season as well. If you use my recipe try to substitute All Purpose Flour with High Gluten Flour.

Pizza Dough for Home

olive oil spray

pepper taste

parmesan cheese sprinkled on dough

Italian seasonings sprinkled on dough

parsley sprinkled on dough

granulated garlic salt sprinkled on dough.

Take your dough ball and cut into four sections. Roll dough out in any shape for a rustic dough. Place them on a pizza screen. Spray them all with olive oil spray. Or use a pastry brush and coat lightly with olive oil. Season with all the above seasonings and spices. Example below.

flat bread

Cook in oven at 400 degrees. Cook till dough is lightly brown on bottom.

Now time to make the Caprese Salad:

ball of fresh mozzarella homemade or from the store. Link will be at end of recipe.

Baby Arugula 3 cups

Plum Tomatoes 2 diced without seeds

red onion 1/2 julienned

olive oil 3 tablespoons

lemon juice (no vinegar this is your acid) 1 tablespoon

salt and pepper taste

Making Fresh Mozzarella at Home

Put all ingredients in a mixing bowl and mix thoroughly. Example below.

capese sald undressed

Serve over warm Flat Bread. Enjoy! Jason

Teaching myself High Gluten Flour Pizza Dough recipe…

Fresh mozz pie

As I begin a new Journey in my career… I’m actively looking to open up a Restaurant in the Poconos, PA. I have always had a passion for Pizza Making since the age of 12. In the Summertime of 1986 I was 12 years old. Speaking of 1986 that was the first and last time I enjoyed a championship by my NY Mets. Anyway, I took a job at Pizza Town USA in Paramus on Rt. 17 where Dunkin Donuts now resides. It was my family’s favorite Pizzeria. He knew us and offered me the job. Little did I know that my first job at the age of 12 would require 10-12 days… LOL. I only lasted 4 days. Those 4 days were an unbelievable crash course of Pizza Restaurant 101. I cleaned the tables, the bathrooms, mixed the dough, shredded the cheese, and learned to spin a Pizza. I loved it! I didn’t enjoy working 10 hour days at the age of 12 though. I did not make a pizza in my career until I started in Corporate Food Service. So I never have had a chance to make dough again because Corporate America uses great Frozen dough ball products. I’ve done everything else, but missed the most important part… At home I made good Pizza Dough but its not the same using All Purpose Flour. So yesterday the development of real Pizza Dough began. I took my 3 year old Lula for a road trip to New Jersey. We visited Grandma first. Then went to Corrado’s which is a great Market in Patterson NJ. I purchases Whole Milk Curd for my Fresh Mozzarella making. When I open a place my Pizza will only have Fresh Mozzarella on it… Something you don’t see in the Pocono’s. Pizza will only be a small part of my menu. My Restaurant must have Pizza… Then we headed to Restaurant Depot and shopped for High Gluten Flour, yeast, and really quality San Marzano Tomatoes. Not only do I want my cheese to be unique, but sauce must be also. Road trip complete back to PA.

We had friends over to help with the tasting part of the new dough and sauce. For the first night all I could say was the taste of the dough was very good. Because I used the dough so young it didn’t cooperate with spinning and throwing. So I was not sure about it completely. I like my Pizza’s to look perfect and beautiful… It looked ok at best. So I knew the real test was today after a day in the refrigerator. Luckily, today it worked well and tasted even better. So we are getting there. Ill play around with the recipe a bit more. Below is the Pepperoni Roll I made tonight. Next up Country Fried Chicken…

raw strombolistromboli with homemade doughpepperoni roll

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Sausage Bread

Lets start with my Pizza Dough recipe on Casaculinarian.com, best to use High Gluten Flour if Possible: Link below

Pizza Dough for Home

ground sausage 1/2 pound

pizza dough recipe on my site

mozzarella cheese 3/4 pound

olive oil 2 tablespoons

Italian seasonings 1 teaspoon

parmesan cheese 1 tablespoon

baking spray

Make your dough and let rise for 1 hour. Clear a working area and dust with flour. Add your dough to table and dust with flour. Work dough as if making a pizza.

open sausage rollAdd Sausage and Mozzarella to middle. Roll into stuffed bread like rolling a wrap sandwich. Make sure sides are sealed.

rolled sausage breadSpray cooking spray on a baking pan. Place Sausage Bread on top. Use olive oil to coat bread. Add Italian seasonings and parmesan cheese to top bread. Cook at 375 degrees till cooked. Let the bread rest for 15 minutes before cutting. Enjoy!

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Sicilian pizza from home

homemade sicilian slice     dough recipe on web site

sliced mozzarella slices 9

pizza sauce on web site

mozzarella shredded 16 oz.

oregano 1 teaspoon

Spread dough and let rise on Sicilian pan oiled. Both sides of the dough

sicilian step 1

  Let sit 1-2 hours to rise

     Add web site pizza sauce and 9 slices of mozzarella cheese

sicilian step 2 Cook 5-7 minutes and take out of oven to add the rest of the ingredients

sicilian step 4

    Add the rest of the shredded mozzarella and seasonings. Cook 8-12 minutes more at 500 degrees till your Sicilian!

I was 12 years old when I started working in my first Pizzeria- This recipe is that old with my sauce. Its classically a twice baked Pizza!

Pizza Dough for Home

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White Pizza from home

white pizza finished

 

dough recipe from my web site

ricotta cheese 1/2 cup

olive oil 2 oz.

parmesan cheese 3 oz.

mozzarella shredded cheese 1/2 pound

Italian seasoning 1 teaspoon

Spin your dough ball on a 16 inch pizza screen. (cooking spray on the screen first)

Spread ricotta cheese on raw pizza dough leaving a crust. Sprinkle 2.5 oz. of parmesan cheese over ricotta. Spread mozzarella cheese equally over the pie leaving crust clean. With a pastry brush, spread the olive oil on the crust. Sprinkle the rest of the seasoning over the cheese mixture. Sprinkle the rest of the parmesan cheese around the crust. Cook at 500 degrees and cook till crispy. Get your kids involved… They love to help and learn. Enjoy!

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Pizza Sauce

pizza sauce

 

San Marzano whole tomatoes 1 can 28 oz.

olive oil 1 tablespoon

salt and pepper taste

water 2 oz.

sugar 1 tablespoon

granulated garlic 1 teaspoon

fresh basil chopped 1 teaspoon

fresh parsley chopped 1 teaspoon

onion powder 1 teaspoon

Italian seasoning 1 teaspoon

oregano 1/2 teaspoon

In a blender add can of tomatoes and all ingredients. Blend pizza sauce. Tradionally pizza sauce is never cooked until it cooks on the pizza stone on the dough. This will yield 4-8 pizza pies.

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Pizza Dough for Home

pizza dough

 

all purpose flour 3 cups and possibly up to 1 cup more

salt teaspoon

fast rising yeast 1 package 1/4 oz.

olive oil 2 tablespoons

warm water 1 cup

white sugar 1 tablespoon

In a Kitchen Aide using the hook, add flour, salt, and sugar. Make a small indention in mixture for the yeast package. Add the yeast in the area designated for it. Add olive oil to the side of bowl so it does not touch the yeast. Do the same with the water. Put mixer on slow until dough ball is formed. Use rubber spatula and add 1 tablespoon of flour at time if dough is wet. Dough is finished when in tact on hook. Remove and put in glass bowl with a drizzle of olive oil around the entire ball. Cover with plastic wrap. Let proof for 2 hours. You can use after 1 hour but I find 2 hours is best. I also like to refrigerate for one hour after proofing. It will be easier to work with.

On a clean large surface sprinkle flour. Knead dough and toss or use a rolling pin. This will make a thin crust 16 inch pie. Enjoy!

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Bruschetta Pizza

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Bruschetta Pizza

 

5 Chopped Roma Tomatoes

Half a Red Onion Diced

Tablespoon Fresh Chopped Garlic

Chopped Fresh Basil

Chopped Fresh Parsley

1 Ball Fresh Mozzarella

3 Tablespoons Olive Oil

Salt taste

Pepper Taste

1/4 Cup Grated Parmesan Cheese

Top fresh spun pizza pie with all ingredients and cook in pizza oven or on a pizza stone 500 degrees.

 

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