Pete Boilard .... The Website
Pete's Lyman House of Pizza
Established May 25, 2001

Better Eating * Pete's PB&J Page * Party Mix

Introduction Dough Crust
Sauce Cheese Toppings
Baking Bread Sticks Deserts
Philosophy Favorite Pizzas E-mail

Introduction

Somewhere along the way Pizza became the most popular American fast food item, surpassing hamburgers and hot dogs. Here in the state of Maine like many other places you're never far from an establishment serving "Fresh HOT Pizza" often not far from the bait, pickled eggs and beef jerky. I can't say that "I never met a pizza I didn't like" but I have enjoyed too many delicious ones to say I have a single favorite.

Some years ago I decided it would be fun to make my own pizza and we've been doing it ever since. When I serve it people seem to enjoy it and when I talk about it people seem interested. With that said I decided it would be a good topic for a page on our website. I hope you enjoy it

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Dough

Dough isn't a big mystery and it's not hard to make either. The following will make enough for 2 big pizzas, the exact size depends how thick or thin you like your crust.

Start by mixing the 3 dry ingredients in a bowl. Next add about 1-3/4 cups of the water. Mix thoroughly starting with a fork then finishing with floured hands. I assume you have washed your hands by this point. If needed add a bit of water add water slowly, wetting your fingers can often make a big difference! If you add too much water toss in a handful of flour to stiffen the dough, this isn't rocket science. It wants to look moist but not be so wet it stick to your fingers like paste. It should assume a ball like form.

Squirt a few tablespoons of olive oil on the dough and coat the ball. Cover the bowl and let it stand in a warm spot. After 20-30 minutes "punch the dough down" and work it a bit. You can use it anytime now. If you're not ready just keep working it every 20-30 minutes.

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Crust

I usually bake my pizza on a pizza stone but most of this is still applicable if you're using a pan.

If you have a pastry board to work the dough on that's great, otherwise the counter will do. Begin by forming the dough into a loaf shape then dividing it in two.

Toss a handful of flour on the pastry board and work the dough to coat it lightly. With it lightly floured you can take it in your hands and begin to work it into a round flatter shape allowing it stretch from it's own weight. With the dough back on the board I work it with a marble rolling pin, keep any eye out for the dough getting sticky and flour lightly as needed. Finish shaping by pulling and working as needed.

Pizza peel The next item is the pizza peel, this is a wooden paddle that is used to make a pizza on and to get it to and from the stone. You only need one of these, additional pizzas can be made on sheets of hardboard (Masonite) the same size as the pizza stone. Use the shiny smooth sides and lightly oil with olive oil the first time.

Sprinkle corn meal onto your peel or pizza board. The corn meal will act like little balls allowing the unbaked pizza to slide from the peel onto the stone for baking. Use a fair amount but you do not need 100% coverage by any means. Now lightly fold the formed dough in half and move it onto the peel and unfold it. Shake the peel lightly (like Jiffy Pop) and you should see the whole crust slide back and forth. Now is a good time to let the dough rest for 10-30 minutes if you're not in a rush. Otherwise you can go right ahead and you'll still have a fine result.

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Sauce

TOMATO SAUCE
Ingredients:

Preparation: Mix well and allow to stand for 24 hours before using or freezing. Freezes well in freezer grade zip-lock bags. Freeze in portions equal to your usual usage. Thaws as fast as your dough rises when left to stand in a bowl of warm water.
In a pinch my preferred store bought jarred is Prince Pizza Sauce. Before adding sauce and beginning to top your pizza make sure the dough hasn't stick to your pizza board or peel, just jiggle it to make sure it moves. If it did stick then lift carefully and sprinkle a bit more corn meal. This is a lot easier if you do it before adding sauce, cheese and toppings.

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Cheese

Plain old part skim mozzarella is the standby. A Mozzarella / Cheddar blend can be a fun change, especially on a pepperoni pizza. if possible get the finely shredded style sometimes refereed to as "Chef's Style".

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Toppings

This is where you can have some real fun. Don't constrain yourself to tomato sauces cheese and a single topping, go wild and make your favorite foods in a pizza format.

Not all pepperoni is created equal. There is the real pepperoni that comes in a very dense stick form, it can sometimes be found pre-sliced. Next there is the product that is a version of salami, this is usually milder and while not the most exciting stuff it is acceptable. Finally there is some that actually smells like Bologna... steer clear of this stuff. If you don't believe me get a pizza Lunchable package, maybe the kids like the milder taste.

BARBECUE CHICKEN


LOBSTER!
  • 1/4 cup of onion
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of basil
  • 1/4 teaspoon of thyme
  • 1/2 cup of milk
  • Flour
  • 2 cups of pre-cooked lobster meat, diced and drained
  • 1 cup of shredded Gruyere or brick cheese
  • 1 rolled out pizza dough ready for the oven
Melt some butter in a skillet and cook the onions until they are tender. Combine the milk and spices in a saucepan over low heat. Add the onions and continue to stir. Slowly add flour until a sauce consistency is reached. This sauce can be made in advance and refrigerates nicely

On a rolled out dough add the sauce, lobster and cheese and bake till golden brown. This one went over well however it is very rich and it was suggested for use as an appetizer.


WICKED GOOD PEPPERONI
  • Start with a good coating of pizza sauce
  • Sprinkle with grated Parmesan cheese
  • A layer of mozzarella cheese
  • Cover with pepperoni, Start at the outside and lace them edge to edge without overlapping. I always like my Pepperoni on top where it will get toasted.

HAWAIAN Made with a basic crust and pizza sauce the topings are pineapple and ham. For the pineapple use tidbits or chunk style sliced into wedges. Make sure you drain the pineapple thoroughly. For the ham I usually use thin sliced boiled ham cut into 1/2 inch squares. Any ham you prefer should work, just be carefull with any that may have a smoke or other strong flavoring added.
If you want to give the edge of your crust a special touch coat it. This can be done with olive oil but I usually use PAM. Just before going into the oven spray the exposed dough. Experiment with the many flavors including Olive Oil, Garlic, Butter or even Barbecue. It will help the crust brown nicely and will keep the bread soft on the inside in addition to adding it's own flavor.

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Baking

So your masterpiece is all put together and ready to bake. Your stone should be pre-heated in a 500 degree (F) over for an hour if possible, and half an hour minimum. It should be on a shelf in the lowest position. You want the other shelf in the highest position, more about that latter. Make sure it is cleared of any scorched corn meal from a prior pizza and finally make sure you remembered to spray the edge of your crust.

Give the peel a quick jiggle to make sure the pizza hasn't stuck, open the door and reach into the oven with the peel. Begin laying the pizza down at the back of the stone and draw the peel out from under the dough. Close the oven and let it bake. When you begin to see the crust start to brown you should start keeping an eye on the bottom of the crust, it may be done before the toppings are done to your liking. If so remove the pizza and place it on a cookie sheet, place it on the top shelf in the oven and in a short time the topside of the pizza will catch up.

A pizza stone certainly isn't the only way to make great pizza. Perforated pans can give good results. If you're using solid pans I prefer steel, the heating action on the bottom of the crust is more effective. Also give the pan a coating of olive oil, you will to some extent be frying the crust.

Between Pizzas use a long bladed spatula or other kitchen implement to sweep any remaining corn meal from the stone. If you don't it will scorch and taint the next pizza. Also be aware that as you make multiple pizzas used corn meal will accumulate in the bottom of your oven. This can burn enough to set off smoke detectors so be sure to run an exhaust fan.

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Bread Sticks

Making breadsticks as an appetizer or as a treat by themselves is easy. I do the dough and crust just like my pizza. Once it's rolled out and to size I give it a moderate coating of olive oil Then shower it with grated Parmesan and Romano cheeses followed by oregano. Pat the toppings lightly to seat them into the dough and let the dough recover for a few minutes. Slide it onto the stone and bake until golden brown.

Bake it as usual and when finished cut it in half and then into sticks. For a quick dipping sauce warm some Prego flavored with Meat Spaghetti sauce or Hidden Valley Ranch salad dressing. .One word of caution, if you make too many of these no one will be hungry for your pizza!

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Deserts

Pizza for desert?.... Why not!

Apple pie....


Apple Crisp.... Start with the crust and apple filling for the apple pie above. Mix the following in a bowl:
  • 2/3-3/4 cups of packed brown sugar
  • 1/2 cup of all purpose flour
  • 1/2 cup of oats (oatmeal)
  • 3/4 teaspoon of cinnamon
  • 3/4 teaspoon of nutmeg
  • 1/3 cup of butter or magarine (softened)
When mixed well these ingredients will form a crumbly paste. Top the pizza before baking. This will make enough to top 2 - 3 pizzas, adjust the recipe accordingly. Serves well with a scoop of ice cream.
Strawberry Shortcake....
  • Lightly butter a regular crust or spray it with butter flavored PAM
  • Bake till golden brown
  • Slice into desert sized wedges
  • Cover each wedge with fresh sliced strawberries
  • Dust with powdered sugar
  • Add a dollop of whipped cream to each wedge

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Philosophy

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Favorite Pizzas

Coming soon

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Created May 25, 2001 - Updated January 8, 2016