The Best Homemade Pizza You'll Ever Eat
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Pizza In A Brick Oven
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Pizza Pot Pie: The Food Mashup You Never Knew You Needed | Food Network
Not a pot pie, not a deep-dish pizza, this dish is its own tasty entity.
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Pizza Pot Pie: The Food Mashup You Never Knew You Needed | Food Network
Jeff Mauro's Chicago Pizza Pot Pie Recipe | The Kitchen | Food Network
Jeff turns the personal pizza into a cheesy, savory and perfectly portioned dish of PURE comfort!
#TheKitchen, Saturdays at 11a|10c.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicago Pizza Pot Pie
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 45 min
Yield: 4 pizzas
Ingredients
One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes
1 tablespoon olive oil
1 teaspoon dry Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bowls
24 to 32 deli mozzarella slices (about 2 pounds)
12 to 16 baby bella mushrooms, left whole
1 pound pizza dough (store-bought is great!)
All-purpose flour, for rolling
2 tablespoons unsalted butter, melted
Hot giardiniera, for topping, optional
Directions
Special equipment: four 10-ounce ovensafe bowls or crocks with a little lip
Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
Preheat the oven to 400 degrees F with a rack in a lower position.
Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.
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Jeff Mauro's Chicago Pizza Pot Pie Recipe | The Kitchen | Food Network
Mini Pizza Pie Recipe|They Ask For More|HOW TO DO MINI PIZZA PIE RECIPE.
Mini Pizza Pie is a recipe for all ages.Especially as a student or a worker.
Hope this video will be helpful.All the ingredients are written in the video as it plays.
I welcome you on Mirian Dike Channel
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A Fantastic Way to Eat Pizza | Mini Deep Dish Pizza Pies Recipe
Interesting and fabulous way to eat pizza! Introducing the Mini Deep Dish Pizza Pies. East to make and home made whats better? Nothing. Below we have included the recipe for the dough and a quick play by play on the recipe.
You'll Need Roughly 16 Ounces or 2 cups of sauce. Half a block of cheese or a pre shredded bag and some olive oil.
Over night pizza dough recipe: (Makes 2 - 4 Pizzas)
1 1/2 Teaspoons active dry yeast
1 1/2 Cups of water
3 Cups of all purpose flour
1 Teaspoon of Salt
3-5 Big Clean leaves of Basil
Pinches of flour to add to dough to prevent sticking
In a large bowl (we used a big pot) dissolve yeast in 1 1/2 CUPS of slightly warm water (not too hot or it will kill the yeast).
Mix together 2 CUPS of flour and 1 TEASPOON of salt (make sure the salt is mixed even throughout the flour), then add to the yeast and water mixture once when yeast is fully dissolved. Stir in the remaining 1 CUP flour slowly. You can even add some finely fresh chopped basil into the mix at this point if you like (2 pinches or so). Continue to mix the dough - it will probably with your hands. Transfer the dough to cutting board once most of the flour is mixed. Knead the dough folding over side to side and flipping and kneading more. (This process could take 10 minutes)
Store the dough at room temperature for 1 hour in a sealed container (Lightly put olive oil on the surface so dough doesn't stick). After 1 hour separate dough into 2-4 pieces and store in a sealed container in the fridge over night.
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Other People’s Pizza w/ Jose & Bronwen of Naughty Pie Nature | PIE 2 PIE Pizza Podcast Ep. 38
In this episode, Jose and Bronwen of Naughty Pie Nature join PIE 2 PIE to discuss their incredible journey going from starting their pizza pop-up to opening a brick-and-mortar shop in LESS THAN A YEAR. After years of working in big corporate restaurants and missing the creative control and hands-on experience of pizza, they quickly snowballed into the LA pizza scene.
We talk about taking the leap to quit their jobs and go all-in on pizza, hustling to book pop-ups, streamlining operations, cooking in Gozney Domes, getting into a space, and ultimately manifesting their pizza dreams in record time. Jose and Bronwen also discuss support from the pizza community, social media marketing, expanding the menu, future plans, and more.
0:00 Intro
2:22 Getting into pizza
3:20 Moving from New York to LA
3:23 Least stressful pizza job
4:52 Meeting and opening restaurants together
7:13 Missing creative control in corporate restaurants
8:18 Backyard pizza origin story
13:16 First pizza pop-up
15:02 Streamlining pizza pop-up operations
18:03 Taking risks and hustling as unknown pizza pop-up
20:20 Supportive pizza community
26:49 Removing problematic ovens from new space
30:43 Ideal small restaurant footprint
32:38 Costs of buildout and affordable entry point
34:11 First week open
35:14 Streamlining operations
39:57 Elevated specialty pizza options
44:45 Behind the scenes social media
49:14 Naughty by Nature name origin
52:23 Iterating on branding and website
53:08 Using affordable fast ovens
55:53 Starting with quality basics
58:00 Constantly improving
59:03 Fun weekly specials
1:00:17 Hiring additional staff
1:06:04 Greatest artist of all time
1:07:04 Contact info
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