Best Pizza By The Yard Recipes

PIZZA BY THE YARD

Steps:

• Preheat oven to 475 degrees F.
• Lay 2 pizza stones or flat baking sheets side by side in oven.
• Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
• Roll out dough on a long peel or 2 cutting boards to 1/4-inch thick. Use a bit of flour on the board to keep dough from sticking.
• Top half of the pizza with caramelized onions, Gorgonzola cheese, thyme, and grated Parmesan. Top the other half of the pizza with the tomato sauce, the Calabrese salami, the mozzarella slices and sprinkle with the grated Pecorino and chopped oregano. Bake until super crispy and cheese is bubbling.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

PIZZA BY THE YARD

Steps:

• 1. cook hamburger in large skillet, drain
• 2. add chopped onion to skillet with hamburger, cook until onions are slightly tender.
• 3. In lg bowl: mix olives, parm. cheese, tomato paste, oregano, salt & pepper.
• 4. add contents in bowl to the skillet with the hamburger. heat until heated through.
• 5. lay the french bread halves, cut side facing up, onto two baking sheets. spread the hamburger mix evenly over the tops, all the way to the edges of the bread. (this keeps the edges from burning while broiling)
• 6. place under broiler about 3-5 min, then remove
• 7. top with tomato slices and mozzarella cheese, sprinkle with xtra oregano (optional)
• 8. broil another 3 min or until cheese is melted and starting to brown.