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Question by Dr. Mankitten: What is a good pizza recipe for brick oven?
Dough and tomato sauce. Thank you.
Best answer:
Answer by rocky
BBQ Chicken Pizza
Ingredients
10 ounces boneless skinless chicken breasts, cubes
2 tablespoons low-calorie barbecue sauce (I used Walden Farms Calorie Free BBQ Sauce)
1 lb pizza dough (double par baked recipe of Marsha’s Whole Wheat Pizza worked for me)
1/2 cup low-calorie barbecue sauce
2 cups shredded lowfat mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 tablespoons chopped fresh cilantro
http://www.foodsndrink.blogspot.com
Give your answer to this question below!
cooked this. good one. thanks Vahchef.
Ur recipes r great-
Please show us the recipe of Chicken Majestic
Just made this & had for lunch with onion jeera rice…yum! Husband loved it & couldn’t stop eating-thanks again Sanjay!
your did have a few sips and it really shows.. great fun
We missed tasting ceremony in this episode. That is the Aha fun part. Thanks
great sanjay……..
You forgot to taste and say Yamma Yamma. This is how my mum do it in Mauritius. Thanks
Thank you so much. Will make this tomorrow.
Thank you…Sanjay
How hot are those red chilis? Low, medium?
I’ve made similar dish without mun dhal and chenna dhal thanks for teaching us this recipe as well, I’ll try this as well, I feel like eating a dosa with this.Thanks so much chef Sanjay Thumma.
This is my favorite dal!! Thanks
First………
One thing for a good dough is to let it rest overnight in the fridge. The flavors really develope when you do this. I didn’t believe it myself but it made a world of difference. Chewy inside crusty outside.
http://www.varasanos.com/PizzaRecipe.htm
Brick-Oven Pizza (Brooklyn Style)
“This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias.
Best accompanied by ice-cold pilsner-style lager beer.”
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup canned crushed tomatoes,drained
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
6 leaves fresh basil, torn
Sprinkle yeast over warm water in a large bowl.
Let stand for 5 minutes to proof.
Stir in salt and cold water, then stir in the flour about 1 cup at a time.
When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes.
Divide into two pieces, and form each one into a tight ball.
Coat the dough balls with olive oil,
and refrigerate in a sealed container for at least 16 hours.
Be sure to use a big enough container to allow the dough to rise.
Remove the dough from the refrigerator one hour prior to using.
Preheat the oven,
with a pizza stone on the lowest rack, to 550 degrees F.
Lightly dust a pizza peel with flour.
Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone.
Place on the floured peel.
Place thin slices of mozzarella over the crust,
then grind a liberal amount of black pepper over it.
Sprinkle with dried oregano.
Randomly arrange crushed tomatoes,
leaving some empty areas.
Drizzle olive oil over the top.
With a quick back and forth jerk, make sure the dough will release from the peel easily.
Place the tip of the peel at the back of the preheated pizza stone,
and remove peel so that the pizza is left on the stone.
Bake for 4 to 6 minutes in the preheated oven,
or until the crust begins to brown.
Remove from the oven by sliding the peel beneath the pizza.
Sprinkle a few basil leaves randomly over the pizza.
Cut into wedges and serve