Domino’s Pizza dough; Yassy’s version with Cheese pizza and Hoisin peanut chicken pizza

 Pizzas are America’s favorite food, and it is probably one of the food that I would imagine when I hear the country name “America”.

 I did not grew up with pizza. It is not that there are no pizza stores in Japan,but rather it did not appear on our table back home as much as it does to our tables here in the states. It is probably because our diet is based around a bowl of rice,not bread.

 
When I was a kid, I had time when I really liked the cheese but,then, I started not liking them much.So,I did not eat cheese or pizzas as much as I do now here in the states.

 It is very strange that I do like cheese and love pizza now. It seems my taste buds for cheese has changed and, I really enjoy variety of cheese and pizzas.

 I do not eat/make pizza often,but they are definitely one of the foods that I like to eat.

 One of the things that I learned coming over to the states is to make a loaf of bread from scratch.

 Using “yeast” was intimidating at first even if I had experience with bread making with my mother when I was a kid.

 However, I have learned a lot about bread/pizza making and a little bit of tricks here and there over the years,and I started baking pizzas/bread etc at home.

 As you know, my pizza ultimately became one of holiday family tradition during Christmas time.

 I love creating new kinds of flavors on pizzas,and you can see that if you browse through past pizza recipe entries.

 I can tell America loves pizzas,too because many people seem to enjoy pizza recipes that I shared in the past.

 If you are interested in my variety of pizza recipes, you can find recipes of ” Italian chicken pizza “, ” Sea scallops chowder pizza“,” Whole wheat Beer sauce pizza with smoked Duck breast“.

 The other night,I was planning to have pizza night and thought what if I try doing  “Restaurant challenge” entry on Domino’s pizza,where we love to eat pizza from.

 We used to order pizza from Papa John’s Pizza, and we liked them. I like their soft dough with tad sweeter pizza sauce, but we started noticing that the taste of the pizza can vary from one store to the other and sometimes, we did not care for as much as we did with other Papa John’s pizza store.

 Once we moved to here, we tried order pizza through them,but we found out that the closest Papa John’s pizza does not deliver to our area,so it ultimately lead us to try out other closest new pizza chain “Domino’s Pizza” that we can do both;pick up or delivery. Back then,we had never had pizza from them before.Therefore, we did not know what to expect.

 We both liked Domino’s pizza.I think overall they have got good variety of pizza or sandwiches etc to choose from.

 For example, Papa John’s have variety of pizzas, but it seems to me that their focus is on more meat,more cheese rather than wide variety of unique flavors and menu  like Domino’s pizza.

 My favorite menu in Domino’s Pizza is “Chicken Bacon Ranch” sandwich.I like it  over their pizza, if I had to pick only one menu,but my husband loves their pizza more.

 I also think I like their crust better than other stores even though sandwich and pizzas both looks greasier in the box than other pizza store’s.

 I think they do well with Boneless chicken bites as well.They are crispy,tender and flavorful. They have desert such as chocolate lava crunch cake, but they are way too sweet and tastes like eating block of sugar so,when it comes to desert,I am not a big fan of their desert menu.

 
Other than Papa John’s pizza,and Domino’s pizza, I have tried Pizza Hut’s at the Airport or other places long, long time ago, but I think their pizza is too salty to eat. One try and I never went back trying again.

 For now, when it comes to pizza, I mostly make it on my own but when we order pizzas from stores, go-to store has been Domino’s pizza.

 Now and then, as you already know, when we
go to restaurants, me and my husband find interesting sauce,dips, or
dishes and we love to taste them and guess what are in the sauce/dip
etc.

 Sometimes, it is easy to guess,but other times, it is
quite complex flavor, and cannot put my fingers on,but it is fun to
guess what are in the sauce.

 When we have interesting dishes at
restaurants, I get inspired by those dishes/soup/sauce/dip etc.. and I
like to re-create the flavor with twist. 

 After each bite of Domino’s pizza, I  start thinking about what are used for this pizza, what flour is used, what about amount of yeast in the dough, and how I can make it with my own twists.

 I knew that I got the baguette-like texture part down fine because it has always been my favorite texture in the homemade pizza, and I knew what makes chewier dough.

 My task now was to figure out how not to make the dough puffed up as much as many of mine did in the past and learn the order of the toppings.

 I tried using less yeast in the dough, and used the slow rise method.Also, I have tried baking them on the pizza pan that has small holes on the bottoms and it made such a delicious pizza dough.

 Overall, I think I made it closer to theirs when it comes to flavor of the dough. One thing that I did as “twist” was to make the dough crustier outside,softer,and a tad chewier inside so it is like you are biting into a loaf of artisan bread, and pizza came out much more sturdier than floppy slice of pizzas you get from many pizza stores.

 My husband gave 2 thumbs up.He loved them.

 Needless to say,”Palette” loved the pizza crust too and, she would stare at you long and hard with very wet nose. She loves freshly baked bread, and loves pizza night.

 If you have ordered pizzas from Domino’s pizza, you will notice strong smell of garlic. Sometimes, I see small puddle of something on top of the pizza. When you eat the pizza, it has garlic butter like flavor.

 So,I figured,maybe they are drizzling garlic butter or something similar after pizza is being baked,which ultimately made their pizza looking greasy.

 For that, I had good inspiration of mine from my mother-in-law’s “Green stuff” she calls it. It is basically a garlic butter mixed with herbs such as dill,parsley and so forth.She brushes it on bread and bake them to make garlic bread. It is my husband‘s favorite garlic bread.

 Thus, I thought I could make my “Green stuff” to brush over pizza crust to make a little less greasier but has similar flavor to their pizza.

 I had a few more tricks under my sleeves and, I did experiment the method a bit.

 I also made 2 kinds of pizzas: Cheese pizza, and my own made up fusion pizza; Hoisin peanut chicken pizza,which was my inspiration from Chinese-Thai cooking, with the same dough ingredients but made a tad differently to experiment of the dough.

 Cheese pizza dough had different steps in the method to compare rising effect of the dough.

 It was knead to the ball,and rested about 15 minutes at the room temperature and then, the dough was greased,placed on the greased bowl.Then, it was covered with plastic wrap loosely so it can rise in the fridge.

 Then,the bowl was covered with another layer of plastic wrap.

 It was then put into grocery shopping bag (Because freezer bag did not fit),and it was tied on its end.

 I have kept the dough in the fridge for 8 hours.Then, took it out about 2 hours before roll out dough time.

15 minutes rest time with slow rise method after 8 hours in the fridge..

 It was to see how differently dough will rise if it was not given much rising time at room temperature.

 I have seen recipes that they basically mix all the ingredients and knead the dough and it was loosely wrapped with plastic wrap in the greased bowl and kept in the fridge for slow rise method.

 In the past,I have tried that without any resting time;as soon as finished kneading the dough,I have put the ball of dough into the fridge and it did not rise well.

 Therefore,I wanted to see if I gave more time to rest first, it would rise slow but steadily in the fridge.

 With 15 minutes rest after kneading, it did rise in the fridge,but it did not rise as much as other way I did (I let the dough go through 1st rise in preheated but turned off 200F oven for 90 minutes first and after bowl came to room temperature,I kept it in the fridge til next day. I took the dough out 2 hours before roll out dough time.), and the dough was a little bit resistance to roll out to 1/4″ thickness that I wanted.

 I do not know if I gave the resting time at room temperature for more such as 30 minutes, or kept in the fridge much longer time,or gave the dough to wake up a little bit more time than 2 hours outside the fridge, it might have made difference,but I am not certain.

 I saw the difference in how easily it can roll out and amount of rising,but as flavor goes, I think both came out tasty.

 Here,I would like to share the recipe of Domino’s pizza inspired “Cheese pizza” and my own made up fusion pizza; “Hoisin peanut chicken pizza”.

 With this entry, I will share the recipe of pizza dough that was made with over night slow rise method that I let them go through 1st rise in the turned off oven first, and kept in the fridge over night.I found that the dough under this method was very easy to work with and also got nice flavor and texture.

 Since the dough was rising slowly at good rate inside the fridge, flavor of the dough got developed better,and I think you would like them too.

 If you prefer softer outside on pizza dough just like Domino’s Pizza, bake the pizza shorter time,or adjust the oven temperature to 425F, and omit dill in the garlic herb sauce recipe.

Cheese pizza..

Ingredients for the dough for 1 pizza 14″;

3/4C        water
3/4 tsp    dry yeast
5tsp          sugar
1 1/4C      Unbleached All purpose flour
1 1/4C      Unbleached bread flour
1sp            salt
1.5 tbs     Extra virgin olive oil + some extra for drizzling to oil the bowl
yellow cornmeal

Ingredients for cheese pizza toppings;

pizza sauce * (recipe follows)
2 C    low moisture shredded Mozzarella cheese
6-8
   1/2″ dice fresh mozzarella cheese

1        Fresh basil leave chopped fine (for garnish)
Garlic butter herb sauce * (recipe follows)

Ingredients for Hoisin chicken;

4 oz boiled/roasted shredded chicken
2 tbs Hoisin peanut sauce* (recipe follows)

Ingredients for Hoisin peanut chicken pizza topping;

4 oz shredded Hoisin chicken* (recipe follows)
2C low moisture shredded mozzarella cheese
6-8 off 1/2″ dice Fresh Mozzarella cheese
1/8 red pepper sliced
1/8 green pepper sliced
1/4 carrot stick sliced thin
1.5 tbs frozen green bean thaw and chopped*

** For the green beans,in the small container,put 1.5 tbs frozen green beans and pour hot water over it to soften up and pour the water out and chop the green beans

Ingredients for Hoisin peanut sauce;

1 tsp      sesame oil
2 cloves garlic chopped
1/2C      Hoisin sauce
2 tbs     soy sauce
2 tbs     white sugar
1 tbs     sake
1/8 tsp Chinese five spice powder
1 tbs     creamy peanut butter


Ingredients for pizza sauce;

28 oz        canned crushed tomato (recommend “Furmano’s”)
3tbs plus 1/2 tsp white sugar
1/4 tsp     kosher salt
3/8tsp     dried oregano
1 leaves   fresh basil chopped (chopped fresh basil 1/4 tsp)
1/4 tsp     garlic powder

Ingredients for garlic butter herb sauce;

4 tbs butter
1/8 tsp     garlic powder
5/8tsp     dried dill
1/8 tsp    dried parsley
1/8 C       grated Parmesan cheese

<Pizza dough>

** Make the dough one day before the pizza night. I made the dough late at night,and baked it next day afternoon.

0. Preheat the oven at 200F and when it reached to 200F,turn off the oven

1. To a microwave safe bowl, pour 3/4C water, microwave about 30 seconds or so

2. Take a temperature of the water and if the temperature was at
110F-115F, add 3/4 tsp of dry yeast, 5tsp sugar, and mix well and let it sit a
while (about 5-10 minutes)

** If you use jar of dry yeast, make sure the yeast is at room temperature. Cold yeast would not make your dough rise properly.

** The warm water to rise the dough (proof the dough) should be at 110F-115F.
Lower temperature water would not proof the dough properly, and higher
temperature water would kill the yeast and would not proof the dough
properly.

You should see the frothy stuff on top like this..

3. To a big bowl, add 1 1/4C Unbleached All purpose flour, 1 1/4C
Unbleached bread flour, 1tsp salt,and 1.5 tbs Extra virgin olive oil and
mix well

4. Pour the frothy yeast-sugar- lukewarm water mix to flour-salt-EVOO mixture
a little at a time and stir.

5. When dough became to form a ball, toss
them onto lightly floured surface, and start kneading the dough

** You might feel like it got not enough water but as you knead,it comes together and it is enough water in the dough

** Using silpat mat is easy to work with

6. Knead the dough until smooth surface and elastic. I usually knead for about 8 minutes.

You can test your dough to see if you knead it more. Do the Windowpane test.

What is windowpane test??

Windowpane test is the test the gluten development in the dough.

What
you do is to cut off small piece of dough,and gently stretch
out/pulling to see if it will hold a paper-thin membrane.If it tore
apart,you would knead a bit more and do the test again.

7. When dough became smooth surface and elastic and not sticky, drizzle
Extra Virgin Olive Oil onto empty bowl and smear it around side and
inside bottom to make easy for you to take the dough out later to roll
out

8. Place the dough into the bowl,drizzle some more Extra Virgin Olive Oil over the dough and smear the oil all around the dough

9. Cover the bowl with plastic wrap, and place the dough in the turned off oven,set the timer for 90 minutes

** Using the preheated/turned off oven to rise the dough (proof the dough) is perfect weather proof method.

10. 90 minutes later, dough should be double in volume

** Please note that dough rising pictures below and above are from another pizza making time and, size of the dough for this recipe should be much smaller than what you see in the picture although it should rise to double in volume.

Dough should be double in volume..

11. Once the dough gets double in volume, take it out on the counter to get the bowl come to room temperature and once it reached to room temperature, place one layer of plastic wrap right over the rise dough and place another layer of plastic wrap to cover the bowl itself.

Then, put the dough in the bowl into the fridge over night.

Mine had at least 16 – 18 hours in the fridge to slowly rise more.

12. Take the bowl out on the counter next day at least 2 hours to let the dough to wake up.

13. Preheat the oven at 450F

14. While waiting for the oven to preheated,pour some generous amount of yellow corn meal onto the surface

15. Punch down the dough in the bowl and put the dough over the corn meal dusted surface

16. Roll out the dough to 14″ circle,about 1/4″ thickness and make dented impression around 1″ from the edge

17. Pour some Extra virgin olive oil onto paper towel and wipe the pizza pan with it and sprinkle cornmeal evenly

** Pizza pan (The pan with little holes on the bottoms) is great tool you can have to bake nice crusty pizza since it can heat the surface evenly,and heat can reach to all sides of pizza without being blocked by materials like it would with sheet pan

 Pizza pan using was my very first but I really liked them. The one I used is from calphalon and it is called “16” Pizza pan”.

 They are non stick but I liked using oil and cornmeal to ensure the easy release of the dough.You cannot use non stick spray on this. The instruction says it is hard to remove the non stick spray.

 You can find the 16″ pizza pan at the maker’s website here.

 Bed bath and beyond carry them and use the 20% off coupon if you receive those in the mail. You can get them at around $15.00.


18. Place the pizza pan on the surface,and transfer the dough

19. Brush only crust area with Garlic butter herb sauce* (recipe follows)

20. Pour pizza sauce* (recipe follows) in the center of the dough with ladle and draw circle with back of ladle so you can evenly distribute the sauce over the dough.

21. Sprinkle about 2C of low moisture Mozzarella cheese, and sprinkle 6 – 8 of 1/2″ dice of fresh Mozzarella on top

22. Bake the pizza at 450F for 15 minutes or till the cheese is melted and crust becomes brown

23. Sprinkle chopped 3 leaves of fresh basil

24. Enjoy!

A slice of cheese pizza..

Makes: 1 count of 14″ Cheese pizza


<Pizza sauce>

1. Add 1 can of 28 oz crushed tomato (recommend Furmano’s brand), 3 tbs and 1/2 tsp white sugar, 1/4 tsp kosher salt, 3/8 tsp dried oregano,1 fresh basil leaves chopped, 1/4 tsp garlic powder,and mix well and place the lid on and let it come to boil

2. Once boiled,turn the heat down to simmer,and once spattering stopped, take off the lid and keep on simmer with occasional stir for 90 minutes

** When sauce pan is not covered with lid, the flavor gets concentrated and the tomato sauce would get reduced down to almost half the amount


3. Taste and adjust

<Garlic herb butter sauce>

1. To a sauce pan, add 4 tbs butter,1/8 tsp garlic powder,5/8tsp dried dill, 1/8 tsp    dried parsley and stir and let it melt on the low heat

2. Add 1/8 C grated Parmesan cheese and stir

3. Use this sauce to brush the crust

<Hoisin peanut chicken>

1. Boil the chicken breast in the water with McCormic steak seasoning and when it comes to room temperature, shred them and keep them in the small container

Or, if you have leftover roasted chicken meat, you can boil the chicken in the water with steak seasoning a short time and shred them

You would need 4 oz of shredded boiled/roasted chicken

2. Mix 4 oz shredded boiled/roasted chicken with 2 tbs Hoisin peanut sauce* (recipe follows)

3. Keep in the small container till ready to use

<Hoisin peanut sauce>

1. In the sauce pan, add 1 tsp sesame oil and add 2 cloves of garlic chopped and let it cook a bit till it gets fragrant

2. Add 1/2C Hoisin sauce,2 tbs soy sauce, 2 tbs white sugar, 1 tbs sake, 1/8 tsp Chinese five spice powder and stir and let it gets bubbly

3. Take the pan off from the heat and add 1 tbs creamy peanut butter and let it melt,and put the pan back on the stove till it gets bubbly and taste and adjust

Makes: 1/2 C sauce

<Hoisin peanut chicken pizza>

1. Make the pizza dough the same way for cheese pizza dough recipe (over night cold rise method),and take it out 2 hours before roll out the dough time

2. Prepare the topping,sauce etc..

3. Preheat the oven at 450F

4. While waiting for the oven to preheated,pour some generous amount of yellow corn meal onto the surface

5. Punch down the dough in the bowl and put the dough over the corn meal dusted surface

6. Roll out the dough to 14″ circle,about 1/4″ thickness and make dented impression around 1″ from the edge

7. Pour some Extra virgin olive oil onto paper towel and wipe the pizza pan with it and sprinkle cornmeal evenly

8. Place the pizza pan on the surface,and transfer the dough

9. Brush only crust area with Garlic butter herb sauce* (recipe follows)

10.
Pour Hoisin peanut sauce* (recipe follows) in the center of the dough with
ladle and draw circle with back of ladle so you can evenly distribute
the sauce over the dough.

11. Sprinkle 4 oz Hoishin chicken evenly over the pizza

12. Sprinkle about 2C low moisture shredded mozzarella cheese

13. Sprinkle vegetable topping; 1/8 red pepper sliced, 1/8 green pepper sliced, 1/4 carrot stick sliced thin, 1.5 tbs frozen green bean thaw and chopped (in the small container,put 1.5 tbs frozen green beans and pour hot water over it to soften up and pour the water out and chop the green beans)


14. Bake the pizza at 450F for 15 minutes or till the cheese is melted and crust becomes brown

15. Enjoy!



A slice of Hoisin peanut chicken pizza..

Makes: 1 count of 14″ Hoisin peanut chicken pizza

** If you had leftover pizza, wrap it up with foil and put them into
freezer bag and freeze them. Next time you want pizza, all you need to
do is just heating them up

** Since Extra virgin olive oil is in the dough, as pizza sits,crust
gets firm.When you want to eat the unfrozen pizza slice, wrap the piece
of pizza with paper towel,place it on the microwavable safe plate and
microwave for about 17 seconds or until crust gets softer.

 
This pizza crust is very nice crust texture (quite crusty outside,soft
inside) and nice brown color outside because of the extra virgin olive
oil in the dough plus the use of Pizza pan.

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Feb 27, 2013 | 0 | Uncategorized

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