Nutritional Values of Pizza (Courtesy of USDA)

Below is an example of one variety of  Domino’s Pizza.  You can download a full list of the nutritional values of  various types and bands of Pizza HERE. Select Here to Download a listing of the nutritional values of Pizza

Below is a conventional cornmeal pizza crust and the second recipe is for a cornmeal pizza crust using a bread machine. Like any other recipe for pizza dough the cornmeal pizza crust is traditionally made on a marble slab in the kitchen, as the slab allows you to combine the ingredients and knead them on the same kitchen surface.

Ingredients

• 1/2 cup yellow cornmeal or polenta
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons olive oilt

Step by Step Procedure

1. Place the polenta, flour, baking powder and 1/2 teaspoon salt onto your work surface. You could also combine the ingredients in a food processor or a bowl.
2. Make a well in the center and add the water and olive oil.
3. Combine and knead for about 8 minutes until the dough is elastic and shiny.
4. Move on to our Mexican Pizza Recipes and follow the topping and baking directions for the individual recipe of your choice.

Cornmeal Pizza Crust Recipe (Bread Machine)

Ingredients:

• 1 cup warm water
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour, divided
• 1 cup cornmeal + 1 tablespoon cornmeal
• 2 tablespoons honey
• 2 teaspoons active dry yeast

Method:

1. Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan.
2. Program basic dough cycle setting and press start.
3. Remove the dough from the bread machine pan and let rest 2 to 3 minutes.
4. Pat and gently stretch the dough into a fourteen inch circle.
5. Spray a 14-inch pizza pan with non-stick cooking spray and sprinkle with the remaining 1 tablespoon cornmeal.
6. Press the dough into the pizza pan
7. Move on to our Mexican Pizza Recipes and follow the topping and baking directions for the individual recipe of your choice.

A second precaution is that the stones are not intended for use in conjunction with any other material, and that means no tin foil or anything else. The object is that the radiant heat from the oven is absorbed into the tile or the stone if you use tin foil then the heat can be reflected and you stone will never get hot enough to draw the moisture out of the pizza.

Never never never put a hot stone or a tile in cold water you run the risk of it cracking like glass. Let it cool down naturally before washing.

No pans or baking trays are used to bake NY style pizzas, the pizza dough is placed directly on the oven shelf. This can be achieved at home by the use of a pizza stone, however they are way over-priced and expensive for what they are. There are other alternatives to make a New York style Pizza. Unglazed quarry tiles are perfect. The theory behind a pizza stone is that they are so hot the stone acts like a brick and sears the dough drawing out the water and making the pizza dough crisp on the outside and still soft and bread like in the center. To do this the pizza stones are heated in the oven first, but an unglazed quarry tile has exactly the same effect.

Caution: quarry tiles are perfectly safe if they are made of natural red clay and are unglazed. When a tile is glazed there are chemicals used in the process and it is important to keep these out of the food chain.

Another precaution is that the stones are not intended for use in conjunction with any other material, and that means no tin foil or anything else. The object is that the radiant heat from the oven is absorbed into the tile or the stone if you use tin foil then the heat can be reflected and you stone will never get hot enough to draw the moisture out of the pizza.

Never put a hot stone or a tile in cold water you run the risk of it cracking like glass. Let it cool down naturally before washing.

Ingredients Required

• 1 1/2 cups warm water (105F)
• 4 1/2 cups of all-purpose flour
• 1 tablespoons of olive oil
• 2 1/2 teaspoon of granulated sugar
• 2 1/2 teaspoon of salt
• 1/2 teaspoon of yeast
• 1/2 cup cornmeal

Step by Step Procedure

1. In a large bowl, dissolve sugar and salt in water.
2. Add oil and flour and stir with heavy spoon for 1 minute.
3. Turn out to a lightly floured surface and press into a circle.
4. Sprinkle yeast evenly over dough and knead for 12 minutes.
5. Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
6. Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
7. Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
8. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12″ circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
9. Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
10. After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
11. Carefully slide the pizza into the oven.
12. Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Additional Information

• Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft “doughy” crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.
• (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Ingredients Required

• 1 tablespoons granulated sugar or honey
• 1 1/4 cups warm water (110F)
• 1 (1/4 ounce) pack dry yeast
• 1 1/4 cups all-purpose flour
• 2 cups whole wheat flour
• 1 teaspoon of salt
• 1/4 cup olive oil

Step by Step Procedure

1. Dissolve sugar or honey in water and add yeast.
2. In a separate bowl, combine flours.
3. Allow to sit until the yeast foams slightly (about 5 minutes).
4. Combine 3 cups of the flour and salt in a bowl. Pour the yeast mixture and oil if you are using it.
5. Knead the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand).
6. Shape dough into a ball and put in an large oiled bowl, turning the dough to coat it with the oil.
7. Allow to rise until doubled in size (45 minutes to 1 hours).
8. Punch down the dough and divide into 2 pieces. This will make two 12 inch pizzas.
9. Shape each portion into a 12″ circle either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
10. Spread sauce over crust and top with cheese and desired toppings.
11. Allow to rest in a warm location for 15 minutes.
12. Bake in a 475 degree oven until crust is golden, about 20 minutes.

Ingredients Required

• 3 1/2 cups coarsely grated Zucchini.
• Salt
• 1/3 cup flour
• 3 Eggs, lightly beaten
• 2/3 cup Parmesan cheese; grated
• 2 tbls. chopped Fresh basil.
• Salt and pepper to taste  

Step by Step Procedure

1. Place zucchini in a colander and lightly salt it.
2. After fifteen minutes roll it in a towel to squeeze out any excess water.
3. Combine in a bowl with all the other ingredients of the zucchini pizza dough .
4. Spread onto a greased pizza pan.
5. Bake in a 350F oven until top is dry and lightly browned. This takes about 20 minutes.
6. Remove from oven, add desired sauce, cheese, and toppings.
7. Return to oven and bake at 350F until done. This takes about another 20 minutes.

If the zucchini dough is too soggy, even with the draining through the towel, add more flour and parm cheese.

Ingredients Required

• 1 1/2 cups of warm water (105F)
• 4 cups all−purpose flour
• 1 tablespoon of salt
• 4 tablespoons of olive oil
• 2 pkgs. active dry yeast

Step by Step Procedure

1. Combine yeast, 1/2 cup flour, and water in a bowl covered with plastic wrap. Allowrise for 15 minutes.
2. Stir to deflate.
3. Add 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Mix thoroughly with a wooden spoon.
4. Add yeast mixture.
5. Mix in remaining flour.
6. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
7. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled size (1 to 2 hours).
8. Punch dough down and put in ziploc bag in the refrigerator until ready to use.
9. Preheat oven to 500F.
10. Remove dough from refrigerator when ready to shape into crust.
11. Punch down dough and roll out on a lightly floured surface.
12. Lightly oil (olive) a 17 1/2″ X 11 1/2″ X 3/4″ pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10−15 minutes.
13. Spread sauce over crust and top with cheese and place desired toppings.
14. Bake in a 450 degree oven for 25 minutes, or until crust is golden brown.

Ingredients Required

• 1 cup of warm water (105F)
• 3 1/2 cups of all-purpose flour
• 2 tablespoons of olive oil
• 2 teaspoons of honey
• 1 teaspoon of salt
• 1 teaspoon of yeast

Step by Step Procedure

Additional Information

• You get better results when you use a pizza baking stone. The pizza stone should be preheated to 450F for an hour prior to baking, and should be placed in the middle of the oven.

• 2 tablespoons olive oil
• 1/4 Cup chopped onions
• 1 tablespoon minced garlic
• 3 Italian plum tomatoes, peeled and minced
• 3 oz. canned tomato paste
• 2 1/2 tablespoons Italian seasoning
• 1/2 Teaspoon Salt
• 1/4 Black Pepper
• 1/2 Stick Unsalted Butter, sliced

Step by Step Procedure

1. Heat the oil in a large skillet over high heat.
2. Sauté the onions in oil for 1 minute.
3. Stir in garlic, tomatoes, tomato paste, Italian seasoning.
4. Season with salt and pepper to taste.
5. Bring to a boil and simmer, stirring occasionally, forabout 5 minutes.
6. Reduce the heat to low and stir in butter pieces.
7. When the butter is half melted, remove the skillet from heat and continue stirring until thoroughly incorporated.

• 28 oz. of can crushed tomatoes
• 3 oz. of tomato paste
• 4 tbsps. Pecorino Romano
• 1 tsp Oregano
• 2 tbsps. minced fresh garlic
• 1 tbsp. black pepper
• 3 tsps. of sugar
• 2 teaspoons of dried basil

Step by Step Procedure

1. Whisk all together.
2. Allow flavors to blend for one hour before using.