Best Paupers Pizza Recipes

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

PAUPER'S PIZZA

Pauper's Pizza image

We use this recipe for the pizza dough. NONE of us have ever made the topping or ate it. I add this note so you know the last 4 ingredients are not essential (ie just the topping. Mom E's original toppings for this pizza are included in this recipe. To make sour milk-- add 1 tablespoon of vinegar to regular.

Provided by Maria Espravnik

Categories Pizza

Time 1h10m

Number Of Ingredients 13

Ingredients

1 c buttermilk or sour milk- see note
1 Tbsp sugar
2 Tbsp butter
1 pkg active dry yeast
2 c all purpose flour
1 tsp salt
1/4 tsp baking soda
1 can(s) bean with bacon soup (11 1/2 oz can)
1/4 c ketchup
2 Tbsp mustard
1 Tbsp onion, minced
1 lb hot dogs (wieners)
1 c cheese, shredded

Steps:

1. Preheat oven @ 400 degrees
2. Combine buttermilk, sugar, butter
3. Heat in a LARGE saucepan, to lukewarm.
4. Remove from heat.
5. Add yeast, stir to dissolve
6. Stir in flour, salt, and baking soda until smooth (about 1 min)
7. Let the dough rest about 10 mins.
8. Roll dough out in greased 12 in pizza pan OR cookie sheet
9. Spread with topping
10. Bake at 400 for 20-25 mins
11. quick topping-- Condense soup, catsup, mustard, minced onion, hotdogs. Sprinkle 1 cup grated cheese on top
12. Mommy E's topping Tomatoes, onions and hamburger fried in a pan. Drain oil.