Triple-Layer Supreme Pizza With Stuffed Crust



Ok, this is the MOST AMAZING pizza I have ever made and ate. Like, restaurant quality. It is 100% family approved; counting the homemade crust and piles of spinach, pepper, and mushroom, it's kind of healthy, if you look at it with the right perspective. But, when you layer the pepperoni like tiles, and then top that an inch of cheese, it gets a little sketchy. Anyway, lets start with the crust.

This is my grandma's recipe, and it is strictly the only one we use. No other can beat. So realize I am releasing to you top secret information. However, there is a funny story attached. In the midst of kitchen renovation, we had no trim on the window that we set our recipes on. And since we own a 75 year old house that got abused by the previous owners, there was an enormous crack on the windowsill that went all the way down to the basement. Somebody set the precious pizza dough recipe on that windowsill, a little too close to the crack. Seconds later, a little gust of air blew that cherished paper down the crack. As we watched it fall, we hoped it would fall all the way down, so we could retrieve it in the basement. But no, it decided to settle on segment of pipe sticking out, to all of our dismay. We were heartbroken, until we realized we had another copy of it in a family cookbook!

Noni's Pizza Dough:

1 pkg. Yeast
1 c. Water
1 t. Sugar
1 t. Salt
2 T Olive oil
2 1/2 c. Flour*

Mix first 3 ingredients and let sit 5 minutes until bubbles appear. Add and stir the rest; let rest 10 minutes. Put in pan and add toppings.

*1/2 wheat flour is yummy

Ok, so you have to know a bit about the baking and rolling to be able to use this recipe. Thankfully, pizza making is pretty self-explainable. Some things you should remember:

  • Make the bottom thinner than you think it should be, it really puffs up.
  • This recipe makes about 1 pizza.
  • Pre-cook the crust at 400 F for a few minutes so you don't have a soggy crust. 
  • Prepare your toppings during resting and pre-baking times.
  • Bake at 350 F once the whole thing is done for around 30 minutes or until the crust is browned.
These are the two pizzas I made. If you notice, the edge of the crust is quite large. First of all, let me tell you I did this at first because I wanted it to look like it came from a  restaurant. Second of all, they are stuffed with melting mozzarella cheese Let me tell you how I did this. All you have to do is make the dough to big for the pan so there is a whole bunch hanging off the edge. Then, you sprinkle cheese all along the circumference of the furthest extremity of the pan. Fold the dough over that's been bothering you because it's draping itself off the pan and onto the counter. Now, you want to make sure your hard-worked for crust won't burst, so make sure you really use the tips of your fingers to press and pinch the dough together. This will be excruciatingly delicious, don't worry. You can also stuff it with pepperoni, sauce, and I've even seen cinnamon crust that you dip in frosting once you've eaten the savory part (Is that going a little too far!?). 

Now, about the toppings. When you have such a high crust, you can easily overdo this part. Actually, you want to do that. We had homemade sauce from tomatoes we grew. You can also just buy tomato sauce. I simmered it in the corner and occasionally stirred it in the corner while I did my other preparations. Add Italian seasoning, garlic, onion, oregano, basil, etc. Since we grew our own herbs and the garlic was gourmet from our cousins farm, it was really over the top. Not trying to boast, and don't feel like you have to do all this either. It's all about using what you have.

It was too bad we didn't have bacon from the big we had butchered a grown by a farmer in Indiana, because that would have been really good. We just bought the ordinary stuff from the grocery store. Please, DO NOT use that nasty fake turkey bacon unless you really have to!!!!! Actually, you can, as long as you accept the fact that it won't be as good as it really can be. I fried that real and chopped it up to be put on the bacon jalepeno pizza on the right up there. Our jalepenos were frozen straight from our garden that we picked in August. OH yum! The only issue is that they weren't spicy, which we always have a problem with when growing them. So buying them is not a bad idea because you know they will be right.

You can use mozzarella cheese like I did, or get a pizza mix, or if you have a specific one you like, use that. Make sure you have plenty to layer in between topping stratums. You can also just grate a block of cheese to get really good quality, but I was too lazy to do this. Cheese is an essential piece to the pizza, just like your shirt is to your outfit. It does not have the pizza society level of a scarf. 



Here are some other toppings I suggest:
  • Pepperoni; this is on the top of the list, literally. And even better, you can get mini ones now! How fun, I'd love to try them one day...
  • Mushrooms; there is a constant conflict about these between the people who detest them and love them. BUT, if you are a mushroom hater, just pick the dang things off your pizza! They don't leave a poison concoction behind on your cheese.
  • Peppers
  • Spinach; if you feel like your pizza is getting a little too junk food-Americany.
  • Sausage
  • More meat if you have a house of men.
  • Different types of cheese that you have on hand.
  • I DON'T suggest pineapple. Just too "why not"-ish. But some people love it, so I guess, "why not?"
  • Comment if I forgot something or you know of something really cool that nobody knows about!
Have I got everything? I think so...


Oh wait, I did forget something! Why did this enchant my county? Well, all my friends and neighbors I told about this awesome pizza I made, were in my county. And yes, they were enchanted.

Comments

  1. I was happy to see you take a risk that I never have and try something new that really did turn out fabulous!!

    ReplyDelete

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