Wacky Walnut Pizza from Pizza Therapy

Wacky Walnut Pizza from Pizza Therapy



Ok, to be truthful, there is nothing wacky about this pizza. The taste of the walnuts shine through on this very tasty pie.

We created this by chance. And it worked.


Ingredients or the dough:

• 4 cups of flour
• 1 teaspoon of yeast
• 1 teaspoon of salt
• 1 and 1/2 Cups of water.

Mix ingredients together and knead for 6-8 minutes or until smooth and silky. Dough should be slightly tacky to the touch. If very tacky, add a bit more flour. If the dough is dry add a few drops of water.

Put dough in a bowl or zip lock bag. Drizzle olive oil over the dough. (Don't completely seal the bag).

Put the dough in the fridge and allow it to proof overnight. Dough can stay in the fridge for up to 4 days.

Take dough out of fridge when you are ready to make pizza. Allow the pizza dough to warm up to room temperature. (About an hour or so)

Makes 3-4 thin crust pizzas


Ingredients for Pizza:

• 2-3 cloves of garlic (minced)
• 1/2 Cup mozzarella cheese (If possible use: buffalo mozzarella)
• 1/4 Cup Parmesan Cheese
• 1/4 Cup Pecroino or Romano Cheese (if available)
• 3/4  Cup of Chopped walnuts
• 1/2 teaspoon of basil or fresh basil if available
• salt and pepper to taste
• Olive oil

Directions:

1. Using your hands stretch out pizza dough (If you must, use a rolling pin.)
2. Put garlic, and basil on dough. Drizzle a small amount of olive oil on dough.
3. Place Mozzarella, Parmesan and Pecorino or Romano cheese on pizza 
4. Top pizza with walnuts
5. Put fresh basil leaves on top
6. Drizzle small amount of olive oil over pizza
7. Salt and pepper to taste

Cook in a 500 + F. Degree over for 8-10 minutes. Or until bottom of crust starts to change color.
If available cook pizza on a Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Variations:  Use macademia nuts, or pistachios

Respectfully submitted,
Albert Grande
The Pizza Promoter
Restaurants in Honolulu

Find incredible Genco Extra Virgin Olive Oil - 1 Gallon

Cappicolla and Buffalo Mozzarella Pizza

Cappicolla and Buffalo Mozzarella Pizza
(Cappicolla and Mozzarella di Buffala)

This pizza was the result of having the right kind of ingredients. It truly just made itself. Simple, yet oh so tasty!

The texture of this pizza is superb if you use buffalo mozzarella. If not available, any whole milk or regular mozzarella will do.

Ingredients:

• Dough for 1 pizza (Dough recipe will make 4 thin Neapolitan pizzas)
• 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine)
• 2-3 cloves of garlic minced
• 2-4 oz . of parmesan
• 4-6 slices of cappicolla (thinly sliced Italian ham)
• ¼ cup fresh basil or more (if available)
• olive oil, salt, and pepper to taste
  

Directions:

1. Roll out dough to desired size.
2. Drizzle olive oil on dough. Spread evenly.
3. Mince garlic and spread on dough.
4. Slice mozzarella and spread over dough
5. Spread the parmesan on the pizza
6. Cover pizza with the cappicolla
7. Bake at 500+ F degrees for 8 to 10 minutes (preferably on a preheated Pizza Stone. Stone should be preheated for 1 hour.)
8. After pizza is cooked, tear basil leaves and put on cooked pizza. Add other spices to taste.

Tips

• Use buffalo or whole milk mozzarella. Regular mozzarella will work. But the buffalo mootz, (as they say in New Haven), will be fantastic!
• You can eliminate the cappicolla, and make a Margherita!
• Use fresh basil if available but dried will work.
• You can get a "starter" basil plant from a garden supply store. Pick off a few leaves as needed.Keep transplanting to a larger pot as it grows. Bring it inside for the winter. There is nothing like fresh basil!

To make great pizza you need the right tools. Get a pizza stone to make incredible pizza:

pizza on the planet,

Albert Grande
Claim your free pizza recipe, here
Discover the Legends of Pizza

Saturday Night Pizza from pizzatherapy.com

Hey, Saturday night is pizza night in the Grande household. It's a great time to get together with friends and family and experience my favorite food.

Most of the time the camera is turned off, but on this particular Saturday, we had a videocamera available. I asked my friend Al to take some shots just as the pizzas were coming out of the oven.

Included are a Big Portugese Sausage Pizza, Portobello Mushroom and Olive Pizza, and Anchovy and Tomato pizza. All pizzas were made with whole milk mozzarella and pecarino cheese.




Hey, we had a great time!

Also, here is a great pizza resource I just found:



pizza on earth,

Albert Grande
pizzaiolo-in-training

Mozzarella di Buffala: The King of Mozzarella!

Tomato Pizza Made with Buffalo Mozzarella

Most of my pizzas have been made with commercial grade mozzarella. I have gotten good results over the years and have no real complaints. This type of mozzarella is made of cow’s milk and comes in blocks or is already shredded.

I used to buy the individual packets in the 8 ounce size. This is probably the worst way to buy mozzarella. I found a great way to save money by buying in bulk at a local food warehouse. I buy a 5 pound bag of mozzarella and divide it up into individual packets that I freeze until I need them. Surprisingly, mozzarella freezes well with no ill effects.

Buffalo Mozzarella (Mozzarella di Buffala) is made from buffalo milk and is very different from commercial mozzarella. Buffalo Mozzarella is shaped into a ball and is packed in a brine mixture rather than wrapped in plastic. Fresh cows milk mozzarella is similar to Buffalo Mozzarella and is also packed in brine. The taste of this fresh mozzarella is totally unique. It has a firm elastic texture that springs back to the touch. When using it to cook pizza, Mozzarella di Buffala tends to puddle and ooze over the entire pizza. This is heavenly!

The taste is incredibly fresh and creamy. There really is no comparison between Buffalo Mozzarella and its commercial grade cousin. If you can get Buffalo Mozzarella, or fresh cows milk mozzarella, try it on your next pizza. You will be pleasantly surprised!

Here is a wonderful resource for Buffalo Mozzarella. Read about the history, how it is produced, nutrition, storage, and buying tips:

BUFFALO'S MOZZARELLA CHEESE

pizza on earth,

albert
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