Homemade Pizza Party 3 Ways

 

Throw a Homemade Pizza Party for your next get together. Learn how to make a Margherita, BBQ Chicken and Mushroom and Roasted Garlic Pizza.

INGREDIENTS
Pizza Dough
4 1/2 cups of chilled unbleached high-gluten, bread or all-purpose flour + more for dusting (if making the wheat pizza, replace with whole wheat flour)
1 3/4 tsp. of Kosher salt
1 tsp. of sugar
1 tsp. of instant yeast
1/4 cup of olive oil + more for coating
1 3/4 cups of ice cold water
Toppings
2 thinly sliced tomatoes
1 thinly sliced ball of buffalo mozzarella
8 fresh basil leaves
1/2 cup of chopped rotisserie chicken
1/3 cup of caramelized onions
1/2 cup of bbq sauce
1 cup of shredded pepper jack cheese
1 cup of sliced baby portobello and domestic mushrooms
1/3 cup of roasted garlic cloves
1/2 cup of shredded mozzarella cheese
1/2 cup of shredded Parmesan, Romano and Asiago cheese
2 tbsp. of chiffonade fresh basil
2 tbsp. of olive oil
Kosher salt and fresh cracked pepper to taste
cornmeal for dusting

INSTRUCTIONS

Pizza Dough
Using the hook attachment in a kitchen aid mixer on low speed blend flour, salt, sugar and yeast. Next, slowly drizzle in olive oil until combined and then slowly drizzle in cold water.

Once combined turn it to medium speed and mix for 5 to 7 minutes. Once combined add to a flour dusted surface (again if making the wheat crust, replace with whole wheat flour) and form small dough balls (should be 4 individual balls) and place them on a flour dusted pan lined with parchment paper.

Next, our a little olive oil over the top of each dough ball, wrap the pan completely and place in the refrigerator over night.
After resting, simply roll the dough out on a flour dusted surface using your hands and knuckles (Do not use a rolling pin as it will not work that well, you need to stretch the dough using your hands).

NOTE: This recipe is only for 1 pizza – freeze the other 3 dough balls.
Margherita Pizza

When the dough is rolled out evenly spread out the tomatoes, buffalo mozzarella, and basil leaves.

Remember to leave 3/4 to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes.

Once the edges are slightly brown, remove from the oven and slice.

BBQ Chicken Pizza

For the other rolled out dough, evenly spread on the bbq sauce followed by the chicken, onions and top off with pepper jack cheese.

Remember to leave 3/4 to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes. Once the edges are slightly brown, remove from the oven and slice.

Mushroom Garlic Pizza

Once the dough is rolled out, evenly spread on 2 tbsp. of olive oil followed up with the mushrooms, garlic, shredded mozzarella, Parmesan, Romano, and Asiago cheeses.

Top off with chiffonade basil leaves. Remember to leave 3/4 to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes.

Once the edges are slightly brown, remove from the oven and slice.