Ger-Nis INTERNATIONAL, LLC

Fall Pizza Nights

The tradition of pizza and calzone making goes back a long time and can best be attributed to the Italians. Pizza & calzones have since taken over the world spreading from culture to culture. On almost every continent you will find unique recipes and flavors for pizza and calzones. There are more variations and recipes for pizza and calzones than for almost any other global dish. Even in Italy the recipes differ and the ideas change from region to region; there are Rome style pizzas, Viennese pizzas and Sicilian pizzas. Similarly, in the United States you can find New York style, Chicago style, California style, Hawaiian style, Greek style, taco pizza and the all-American hamburger pizza. It’s hard to believe that all this variety came from what is essentially an oven-baked flat bread topped with some sort of sauce, meats, vegetables and cheese and enjoyed as a pie-shaped concoction.

There is no better way to get family and friends together in the fall than a pizza night. The warm pies bring about a soothing, warming feeling that is very needed as the fall’s cold chill comes into our lives. The process can be quick and easy and usually creates a dish that is a meal in itself. The basics are all you need to know to create amazing pizza dishes suited to your own taste.

Of course, the first and most common part of the process is the pizza dough. Although the recipes for pizza dough vary widely, there tend to be three dominant types of dough: basic dough, whole wheat dough and calzone dough.

Basic Pizza Dough

1 packet active dry yeast
1 c warm water
2 ½ c all-purpose flour
1 t salt
1 t sugar or honey
olive oil
dried herbs (optional)

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

Whole Wheat Pizza dough

1 ½ packets active dry yeast
1 cup warm water
2 cups all-purpose flour
1 cup whole wheat flour
¼ c wheat germ
1 teaspoon salt
1 t sugar or honey
olive oil
Dried herbs optional

In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

Calzone Dough

A calzone is simply an Italian savory turnover of sorts that is made by folding pizza dough in half and forming a “pizza pocket.” The pizza pocket is then filled with sauces and/or vegetables combined to create the flavor and textures of your choice.

1 ½  packets active dry yeast
1 c warm water
3 c all-purpose flour
1 t salt
1 t sugar or honey
olive oil
dried herbs optional

In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

Sauce

The next step in the pizza process, of course, is the sauce. Pizza sauce is also widely varied but we will focus on what we feel are the three basics: marinara, classic tomato and oregano, and pesto. And of course we will include a few variations of each.

Basic Marinara

9 medium tomatoes, chopped
¼ c chopped garlic
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ c red wine
1 t chili flakes
1 t dried oregano
2 T salt
1 T black pepper
½ c chopped fresh oregano
½ c chopped fresh basil
½ c chopped fresh parsley
½ c chopped fresh oregano (extra for end)
olive oil

Sauté garlic, onions, carrots and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ c oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished, add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.

Vegetable Marinara (Basic Marinara Variation)

Follow the recipe as above but add the following finely chopped vegetables during the sauté process: 
¼  c broccoli
¼ c zucchini
¼ c mushrooms
Classic Tomato and Oregano
9 medium tomatoes, chopped
¼ c chopped garlic
¼ c chopped yellow onions
1 t chili flakes
1 t dried oregano
2 T salt
1 T black pepper
1 c chopped fresh oregano
½ c chopped fresh oregano (extra for end)
½ c red wine

Place all ingredients except ½ c oregano in a large pot and bring to a boil. Place on low simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor, blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until desired thickness. Add remaining chopped oregano at end.

Roasted Garlic and Herb Classic Tomato (Classic Tomato and Oregano Variation)

Follow the recipe above but add 1 bulb roasted garlic, chopped or smashed fine. Also add the following fresh herbs at the end of cooking:
¼ c fresh chopped parsley
½ c fresh chopped marjoram
Pesto Sauce
4 garlic cloves
½ c mixed nuts--pine, macadamia, soy, walnut, pecan
3 c chopped fresh basil
1 c extra virgin olive oil or oil of your choice
1 t lemon or lime zest
juice of one lemon
salt and pepper
½ c finely grated parmesan cheese

Mix all ingredients with a handheld mixer or food processor until smooth. Add cheese (optional).

Pesto Cream Sauce (Pesto Sauce Variation)

Follow the recipe above but at the end blend in ½ cup heavy whipping cream.

Lastly, here are some tantalizing ideas for combining your favorite dough, sauces and toppings:

Margarita Pizza

Margarita pizza is the basic pizza with classic tomato oregano sauce, regular dough and mozzarella cheese topped with basil leaves; it is a true classic in its simplicity and freshness.

Chicken, Red Pepper and Pesto Cream Sauce Pizza

Regular crust is topped with the pesto cream sauce, grilled chicken, red pepper strips and feta cheese. It’s delightful and tasty.

Rocolla and Red Pepper Vegetable Marinara pizza

Whole wheat crust is topped with vegetable marinara sauce, red peppers, parmesan cheese and, after being cooked, a mixture of fresh rocolla mixed with a drizzle of olive oil and salt is placed upon the pizza like a salad. Healthy fresh and unique.

Broccoli, Garlic & Herb Calzones with Oregano Tomato Sauce

Small broccoli florets, red peppers, garlic, fresh basil and parsley are placed inside the calzone dough and baked to perfection. They are then served with tomato oregano sauce over the top. Feta, goat cheese or mozzarella can be placed inside for a cheesier version.

Goat Cheese Sundried Tomato and Pesto Pizza

This pizza has whole wheat crust topped with pesto sauce, sundried tomatoes and goat cheese baked to a bubble crisp perfection. Wonderful and special.

Mushroom Herb Pizza

Classic dough and classic tomato oregano sauce are topped with fresh chopped crimini mushrooms or a variety of mushrooms, fresh basil, parsley and mozzarella cheese. A true classic.

Spicy Sausage and Onion Herb Pizza

Add precooked spicy Italian sausage, fresh chopped onions to basic pizza dough. Then add fresh parsley, basil and oregano. Classic tomato sauce is the best for this pizza.

Pepperoni, Onion, and Herb Calzones with Vegetable Marinara

For the filling of the calzone add fresh mozzarella, pepperoni, fresh chopped onions and fresh parsley. Bake and serve these calzones covered in vegetable marinara sauce.