Neffys Spicy Italian Pizza Food

NEAPOLITAN PIZZA

Steps:

• Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to the flour and stir to make a shaggy dough. (The dough should be tacky. If it feels too wet and sticky, add flour, 1 tablespoon at a time; if it's too stiff, add a little water.) Transfer to a lightly oiled surface and knead until smooth and elastic, about 3 minutes. Place an inverted bowl over the dough and let rise slightly, 30 minutes. Divide the dough into 4 pieces and form each into a ball; arrange 3 inches apart on a lightly oiled baking sheet. Rub the tops of the dough lightly with olive oil and cover the baking sheet with plastic wrap. Refrigerate overnight.
• Remove the dough from the refrigerator about 2 hours before baking; let sit, covered, until ready to use. One hour before baking, put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 500 degrees F (or 550 degrees F if your oven goes that high).
• Make the sauce: Combine the tomatoes and their juices with 1 teaspoon salt in a blender; blend until smooth.
• Generously sprinkle a pizza peel or an inverted baking sheet with cornmeal. Place 1 ball of dough upside down on the cornmeal using floured hands. Gently pull the dough into an 8- to 10-inch circle, reflouring your hands as needed and being careful not to deflate the dough. Spread about 1/4 cup tomato sauce on the crust; top with one-quarter of the mozzarella. Drizzle with 1 to 2 teaspoons olive oil and season with salt.
• Slide the pizza onto the hot stone and bake until the crust is dark golden brown and the cheese is bubbling, 7 to 9 minutes. Transfer to a cutting board and sprinkle with basil. Let cool 2 minutes before slicing. Repeat to make 3 more pizzas.

NEFFY'S SPICY ITALIAN PIZZA

Steps:

• For the crust; add a pinch of sugar to the cup of warm water.
• Sprinkle yeast on top of the water and let sit 10 minutes until frothy.
• Combine with flour, salt, and olive oil until dough is formed.
• Knead the dough for 8 minutes.
• Lightly oil a large bowl, place dough in the bowl and cover with a dish towel.
• Allow dough to rise for 60 minutes (prep toppings while you wait).
• Remove dough from bowl and cut in half, this will make 2 pizzas.
• Spread the dough onto pan or stone.
• Spread pizza sauce over the crust.
• Layer the salami and pepperoni over the sauce, followed by the onion and mushrooms.
• Cover with 1 cup of cheese and place raw sausage and jalepenos evenly over the cheese.
• Cover with remaining 1/2 cup of cheese.
• Brush edges of crust lightly with olive oil.
• Preheat oven to 425°F.
• Place pizza on middle rack and cook for 20 minutes checking occasionally.
• Let cool for about 5 minutes before cutting and serving and enjoy!

NEELYS BBQ PIZZA

Steps:

• For the dough:
• Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine.
• Add the flour to the bowl of a standing mixer with a dough hook. Add the water, olive oil, salt and honey mixture. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes. The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk.
• Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.
• For the pizza:
• Preheat grill to high heat. Preheat oven to 400 degrees F.
• Heat a saute pan over medium heat. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes. Remove to a glass bowl.
• Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute. Remove to a sheet tray and grill off the other dough balls, if using. Spread 1/4 cup of BBQ sauce evenly on each pizza. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables. Sprinkle with the cheeses. Repeat. Bake the pizzas in the oven for 10 minutes until the cheese is melted. Serve immediately.
• Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE

Steps:

• GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
• DOUGH.
• Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes.
• Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
• Turn dough out onto floured work surface.
• Sprinkle with rosemary.
• Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel.
• Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
• Punch down dough. Knead dough in bowl until smooth, about 2 minutes.
• Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
• TOPPINGS.
• Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
• Prepare Grill (medium heat).
• Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper.
• Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
• Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
• FINAL PREPARATION
• Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
• Turn rounds over. Grill 1 minute.
• Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
• Repeat with the remaining 2 dough rounds.
• Sprinkle each with 1/4 of mozzarella and Parmesan.
• Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
• Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil.
• Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.

ITALIAN-STYLE PIZZAS

Steps:

• Place crusts on an ungreased baking sheet; spread with pesto. Layer with mozzarella cheese, onion, mushrooms and peppers; sprinkle with Parmesan cheese. Bake at 400° until cheese is melted, 10-12 minutes.