Italian Bubble Pizza Food

PIZZA BUBBLES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Separate dough into 8 biscuits. Cut each into 6 pieces; place in medium bowl. Stir in pizza sauce to coat. Spoon biscuit mixture evenly into dish.
• Bake 20 to 25 minutes or until light golden brown and center biscuits are baked through.
• Sprinkle with cheese; bake 3 to 5 minutes longer or until cheese is melted. Cut into squares.

BUBBLE PIZZA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13x9-in. baking dish. Top with the beef mixture. , Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.

BUBBLY DOUBLE CRUST PIZZA

Steps:

• In mixer bowl measure out first portion of flour with yeast.
• In a measuring cup measure water, add milk butter and oil. Microwave for around 1min30sec until it reaches 125'F. Use an instant test thermometer.
• While it's in the mic measure out the flour, sugar, and salt in another bowl.
• Add the 125'F liquid to the flour and yeast in the mixer and mix away. I use speed 2 on a Kitchenaid stand mixer using a standard dough hook. Add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful. Use it all up. If you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time. Continue kneeding for 10-15minutes.
• Once done kneed dough by hand into a ball, cover and let rest 10 minutes. This gives you time to prepare the pan, ingredients, etc -- I put a pizza stone into a 425'F oven to heat up. Then I take a baking sheet without sides and put a piece of parchment paper on it.
• After resting divide the dough in half. keep half covered while working with the other. Roll half out into a 12" or so circle. Or a square the size of your pizza stone. Transfer the dough to the parchment paper on the baking sheet. Put some shredded mozza cheese into this. I use part skim milk mozza that is lower in fat. Roll out the second half of dough the same size and place on top of the first. Roll and pinch the edge together to seal or use a fork to press together. If one layer is shorter than the other just stretch it all out and pinch the 2 layers together. It doesn't have to look good cause it'll be all bubbled when done.
• Now poke a few holes around with a fork to release air pockets that will form between the layers. The less you poke the more bubbled and better it will look. I prefer to not poke holes and keep an eye on it in the oven. If a big pocket gets out of hand poke it to release the air.
• Cover the top with pizza sauce. I like sliced tomatoes, cubed ham, and green olives. Then top with more cheese and pop it in the over. Slide the parchment paper off the baking sheet and right onto the hot stone. Cook for 12-14 minutes and it's done. Slide the parchment off the stone and back onto the sheet to take it out of the oven.
• For a BBQ pizza mix half BBQ sauce with half pizza sauce. Now fry up some cubed chicken then coat with BBQ sauce. Use this as a topping along with onions, olives, tomatoes, mushrooms, etc -- Whatever you want.
• The secret is in the dough. And the method of using 2 layers of dough with some cheese in between. It'll bubble up and be like something out of an Italian brick oven.

CUBAN PIZZA

Steps:

• For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the "window test" to verify gluten development (see Cook's Note).
• Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours.
• For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated.
• Preheat the oven to 250 degrees F.
• Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred.
• For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill.
• Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using.
• For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one.
• Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham.
• Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
• Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo.

MEATBALL BUBBLE BISCUITS

Steps:

• Heat oven to 375°F.
• Separate dough into 8 biscuits.
• Separate each biscuit into 2 layers.
• Press each biscuit layer to form a 3-inch round.
• Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round.
• Wrap dough around meatball and cheese, pressing edges to seal.
• Place seam side down in single layer in ungreased 8 or 9-inch round cake pan.
• Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
• Bake at 375°F for 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center.
• Remove from pan.
• Serve warm biscuits with warm marinara sauce for dipping.