2 Super Bowl Pizzas

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Tony White
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2010/02/06 20:43:07 (permalink)

2 Super Bowl Pizzas

Made 2 Pies Today. First a Pulled Pork Pizza .Made with pulled Pork from a prior smoking session.
# 2 is a White Clam Pie which the base is made from a clam dip recipe.
Both were very tasty and made with homemade dough.
#1

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    Buffalo Tarheel
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    Re:2 Super Bowl Pizzas 2010/02/06 21:17:50 (permalink)
    Those are some good-looking pizzas and ought to make for an enjoyable Super Bowl party.
    #2
    agnesrob
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    Re:2 Super Bowl Pizzas 2010/02/07 08:54:52 (permalink)
    Those look so good. I haven't made a white clam pie in a long time! Could you post the clam dip recipe?
    #3
    Tony White
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    Re:2 Super Bowl Pizzas 2010/02/07 09:37:45 (permalink)
    CLAM DIP recipe:

    2 cans minced clams & juice
    1 cup bread crumbs (plain)
    1/4 tsp. garlic powder
    1 - 2 tsp. parsley
    1 tblsp. oregano
    1 stick butter - melted
    salt & pepper to taste
    8 oz grated mozzarella cheese

    Mix all ingredients until mushy.  Put in a 9" pie plate.  Bake 15 minutes at 350 degrees. 

    I had approximately 1 1/2 - 2 cups left over which i sprinkled on the pizza that i made, which is approximately 12".  Next time I will try the same dip recipe with fresh clams.  The canned clams were great and I can only imagine how it will be with fresh.
    #4
    agnesrob
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    Re:2 Super Bowl Pizzas 2010/02/07 09:55:03 (permalink)
    Thanks Tony. That's a differnt recipe from ones I've made in the past. I will definately try yours!
    #5
    TnTinCT
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    Re:2 Super Bowl Pizzas 2010/02/08 20:38:09 (permalink)
    We've been inspired to make home made pizza of late after seeing these great pics posted, and have had reasonably successful results. Still looking for the perfect thin, chewy crust. Anyone have a recipe they'd like to share?
    #6
    Tony White
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    Re:2 Super Bowl Pizzas 2010/02/08 22:05:25 (permalink)
    This is the recipe that I used for the above pies.  It came from the book Trattoria by Patricia Wells.

    INGREDIENTS:
    1 tsp active dry yeast
    1 tsp sugar
    1 1/3 cups lukewarm water
    2 tblsp extra virgin olive oil
    1 tsp fine sea salt
    3 3/4 cups bread flour

    1.  In a large bowl, combine yeast, sugar, and water, and stir to blend.  Let stand until foamy, about 5 minutes.  Stir in oil and salt. 

    2.  Add the flour, a little at a time, stirring until most of the flour has been absorbed and the dough forms a ball.  Transfer the dough to a floured work surface and knead until soft and satiny, but still firm, 4 - 5 minutes, adding additional flour as needed to keep the dough from sticking.

    3.  Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator.  Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 - 12 hours.  (The dough can be kept for 2 -3 days in the fridge, simply punch down the dough as it doubles/triples.)

    Note:  The dough may be prepared with unbleached, all-purpose flour, but bread flour will ensure a finer flavor and texture.  (If you are in a hurry, the dough can be allowed to rise at room temp, but the result will be less moist and flavorful).

    I divided into 3- 8-oz balls, let them rise in separate bowls which will make 3- 12" pizzas as shown above.  The above pizzas were cooked at 475 degrees for 12 minutes on a pizza stone. 
    #7
    TnTinCT
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    Re:2 Super Bowl Pizzas 2010/02/09 14:13:36 (permalink)
    Tony thanks! Will try your recipe on our next pizza attempt.
    #8
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