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Sicilian Style, or Thick Crust Pizza Recipe

September 23, 2012 By 4 Comments
Sicilian, or Thick-Crust Pizza

Sicilian, or Thick-Crust Pizza

People are passionate about their pizzas. Some say New York pizza is the best, while others think Chicago-style is the most delicious. Regardless of your personal pizza-preferences, I’m sure we can all agree on one thing- pizza is king!

This is a pizza crust recipe that I use for all of my pies, not just thick-crust; it’s chewy, a little sweet, and flavorful.

Sicilian, or Thick Crust Pizza Recipe

Preheat oven to 450 degrees

Serves 6-8

Ingredients:

3 ¼ cups unbleached flour

½ cup whole wheat flour

1 ½ cups warm tap water

1 ½ tablespoons dry yeast

3 tablespoons sugar

3 tablespoons organic honey

2 tablespoons extra virgin olive oil

1 teaspoon salt

Directions:

Place the water, yeast, sugar, organic honey, oil, and salt in a metal mixing bowl.

After approximately 10 minutes, the yeast will become active. At this point add all of the dry ingredients, and mix. Let the dough mixture continue to come together- this process should take at least 5 minutes in a Kitchen Aid mixer with a dough-hook attachment. If you’re kneading the dough by hand, it will take a few minutes more.

Activated Yeast

Activated Yeast

Remove the dough from the mixing bowl, and turn out onto a lightly floured, clean working surface. Knead the dough a few additional times, then let rise for 30-40 minutes, or until the mixture doubles in size.

Kneading the Pizza Dough

Kneading the Pizza Dough

Place the dough onto a seasoned, oiled 9 X 13 cookie sheet, and work it across the entire surface, and up to the edges.

Pierce the dough with a fork to keep the dough from bubbling up during the cooking process.

Piercing the Dough

Piercing the Dough

Set the dough aside, and let rest for an additional 15 minutes.

Place the sauce on the surface of the dough, with your choice of toppings.

Saucing the Dough

Saucing the Dough

Pick Your Toppings!

Pick Your Toppings!

Pizza Ready for the Oven

Pizza Ready for the Oven

Place the pizza in the oven and let cook for 8-10 minutes, or until the cheese bubbles and the edges become brown.

Make sure you have a pizza cutter!

Make sure you have a pizza cutter!

Thick-Crust Pizza

Thick-Crust Pizza

Remove the pizza from the oven and let sit for 5 minutes before cutting.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

Pittsburghhotplate.com

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Anthony’s Coal Fired Pizza, Monroeville, PA

July 18, 2012 By 1 Comment
Anthony's Coal Fired Pizza

Anthony's Coal Fired Pizza

A new pizza place opened in Monroeville? Sure, I’ll give it a try. I do love pizza after all.

Anthony’s Coal Fired Pizza is located in Monroeville, PA. If you’re familiar with the area, it’s in the same shopping center as Starbucks, PNC, and DSW.

We arrived at 7:30 PM on Tuesday. To our surprise, the large restaurant was full. That’s OK, we were willing to wait. After 15 minutes, we were seated at a small table in the bar area. As I looked over the menu, I checked out the décor. Anthony’s furnishings are plain and tasteful. The tables are all wood, and the walls are decorated with understated sports memorabilia. Besides framed jerseys and other football periodicals, the interior design is traditional and tasteful.

Anthony's Coal Fired Oven

Anthony's Coal Fired Oven

Anthony's Bar

Anthony's Bar

While looking over the menu, we decided to wet our palates with white sangria, and munch on some salad. Anthony’s offers a Classic Italian Salad ($9.50). That sounds like a lot for a diner salad, but it’s meant for at least two people to share. The romaine and iceberg lettuce were crispy and fresh. The salad was topped with hard-boiled eggs, tomato wedges, red onions, and was dressed with tangy and flavorful house Italian vinaigrette. The white sangria was sweet and fragrant. Small pieces of apple and melon garnished the drink.

Salad For Two

Salad For Two

White Sangria

White Sangria

Our large pie ($15.25) arrived as we were finishing our salad. We opted for a veggie-style pizza with sweet peppers, onions, Kalamata olives, and Arugula. Traditional pies consist of mozzarella, Italian plum tomatoes, Romano cheese, basil and olive oil. Our pie was laughably HUGE- it was probably the enormous mound of fresh arugula that sat atop the pie that made it seem so overwhelming. As I scooped the first slice of pie for my dinner companion, a server approached our table and said, “Wow that was a fail… were supposed to serve the first piece sir, then you can do the rest…”

What? Did this server really just question my pizza-serving skills? I think so! Apparently I didn’t get enough of the toppings that lay beneath the mountain of arugula.

The pie was steaming hot. The crust was thin and crispy. All of the toppings were delicious. We enjoyed every bite, and could only have a few pieces each; they were quite large.

Veggie Pizza with Arugula

Veggie Pizza with Arugula

If you’re not in the mood for pizza, Anthony’s offers Coal Oven Roasted Wings (small, 10 pieces for $9.50, large, 20 pieces for $16.95). Other dishes include Pork Ribs with Vinegar Peppers (small- 6 ribs for $10.95,large-12 ribs for $17.95), Meatballs with Ricotta Cheese ($10.95), Eggplant Marino ($10.95), and Broccoli Rabe and Sausage ($11.95). Lunch specials are also offered.

I had never had coal-fired pizza before. Initially I thought a flavor component may be missing that wood-fired pizza ovens provide. I was wrong. Not only are the pizzas at Anthony’s delicious, the charred crusts and toppings are fresh and abundant.

If you consider yourself a pizza aficionado, put Anthony’s Coal Fired Pizza at the top of your list.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

Anthony's Coal Fired Pizza - Monroeville on Urbanspoon

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Vincent’s Pizza Park, Ardmore Boulevard

November 15, 2010 By Leave a Comment

Vincent's Pizza Park, Ardmore Boulevard

I’ve had the opportunity to eat many Vincent’s Pizzas over the past several years. Most people have heard of these pies- they stand alone, believe me. So, what makes these pizzas exceptional, or different? Let me explain. If you’re going to pick up your pie, it comes on a cardboard slab, covered with butcher paper, with each of the ends stapled. When you pick up your pizza, you’ll notice the excessive pool of grease that has settled in the center. Don’t fret over the viscous fat that has collected at the tips of your slices, as it is perfect for dipping your crust into. Besides the copious amounts of fat, you will also notice that the pepperoni is sliced thick. These thick slices of meat become crisp when baked in the oven- nice. The tomato sauce that lay beneath the cheese and other toppings is tangy, and fresh. The sauce isn’t too sweet, and doesn’t overwhelm the soft taste of vegetables if you choose to have them on your pie.

Eating at the restaurant is an interesting experience. If you arrive after 6pm, it’s likely that you will have to wait for a table. If you’re looking for a clean atmosphere, you’ll be disappointed. The night that we had dinner at Vincent’s, the table and floors were dirty, and the staff didn’t seem very interested in tidying things.

The service at Vincent’s is average. Because they are so busy, wait times can be lengthy.

Prices range between $10.00 and $15.00. If you order a large pie with many toppings, be expected to pay over $25.00. Besides pizza, Vincent’s also have salads, and sandwiches. Although I have never eaten these other selections, I hear that are equally as good.

If you love pizza (and who doesn’t?) you must give Vincent’s a try.

Happy Cooking!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

Vincent’s Pizza Park
(412) 271-9181
Wilkinsburg
998 Ardmore Blvd
Pittsburgh, PA 15221

Vincent's Pizza Park on Urbanspoon

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Pizza Sola, East Side

November 15, 2010 By Leave a Comment

Pizza Sola, Pittsburgh, PA
I’ll be honest. I had waaaaay too much fun the other night. My sisters and I went out to some bars in East Liberty. We walked to Buffalo Blues for a few drinks (see Chuck’s review, I totally agree with him about BB). Then, we headed down to Kelly’s Lounge. We had a great time, catching up and making fun of the rest of our family. On our way home, we walked through a gust of the most wonderful aroma I’ve ever smelled. The corner of South Highland and Penn Avenue smelled overwhelmingly of PIZZA. And we had to have some. We made a stop at Pizza Sola.

Before I begin lavishing my pizza praise on Pizza Sola, let me say that I appreciate any pizza establishment that understands its sacred relationship with booze: drunk people love pizza. It’s science. Easy to get a hold of…easy to eat…filling…sobers ya up, what’s not to love? Pizza is perfect for people with a penchant for parties and pubs.

Pizza Sola stays open until 3am on Friday & Saturday nights, so it’s sure to catch some of the overflow as patrons from nearby places like Kelly’s head home for the night.

We each ordered a slice of pepperoni pizza and a pop, and Marla threw in a pepperoni roll for good measure. At 1 in the morning, I didn’t feel like a jerk for being all liquored up and trying to eat some greasy food. (Yes, I am too old for this. No, I do not care.) The cool pizza dudes working that evening were very kind and patient. Pizza Sola boasts an open, inviting atmosphere.

I loaded up my gargantuan slice with millions of red pepper flakes. I lifted the hot, cheesy triangle to my mouth and right about then I realized that I was no longer sitting at a restaurant in East Liberty. I was flying high above the world in a state of spicy, cheesy bliss: Heaven.

No, but the pizza really was delicious. I enjoyed that pizza as much as I’ve ever enjoyed a slice, and that’s sayin’ something. Thin, crispy crust splattered with a spicy & sweet tomato sauce, topped with great cheese & pepperoni…this is one of my favorite pies in the city. The only one that compares is Aiello’s, and frankly, I like Sola better.

Oh! And I stole the last two bites of Marla’s pepperoni roll…I just reached over, took it off her plate, and ate it. I can be such a pizza-jerk. It was pretty good.

I think that this is how many folks end their nights, in Pittsburgh and everywhere. We had a great time at the bars, then we indulged our munchies before calling it a night. Eastsiders, and I’m sure Oaklanders & Southsidians are lucky to have this New York style pizza shop in their neighborhoods. In fact, it’s worth a trip from any neighborhood in Pizzaburgh. I mean, Pittsburgh. (That was an actual typo, do you believe that?! I am so easily distracted.)

Anyway, my sisters and I had a great night, thanks in part to Pizza Sola. Great family, good booze, and awesome pizza: It does not get any better than that. Heaven.

Pizza Sola on Urbanspoon

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Homemade PIZZA

November 15, 2010 By Leave a Comment

Homemade Pizza

Pizza isn’t as hard to make as everyone thinks it is. Once you’ve made it a few times, it’s easy to duplicate. Here’s a simple recipe, with techniques explained. Follow these directions and you’ll be on your way to becoming a master pizza maker in no time!

*Pre-heat Oven to 500 degrees

Ingredients:

  • Warm Water- 3 cups
  • Yeast – 2 packets dry active, rapid rise yeast
  • Honey- 1/8 cup
  • Sugar- 1/8 cup
  • Olive Oil- 3 Tablespoons
  • Salt- 2 Tablespoons
  • Flour- 8 cups

This recipe should be made in a mixer with a dough hook, not by hand.

First, fill the mixing bowl with warm water. Next, add the yeast, honey, sugar, olive oil, and salt. Mix these ingredients together until blended, then let stand for at least 10 minutes. During this time the yeast will activate. Begin adding the flour one cup at a time. When all of the flour has been incorporated, continue to mix for an additional three minutes. At this time, the dough should be pulling away from the bowl. Place the dough ball on a floured surface, and let rise for at least 45 minutes. After the dough has risen, cut it into halves, or quarters, depending on how many pizzas you want to make. Begin working the dough with your fingers forming it into a round shape- one that will fit on a stainless steel pizza round. Place the dough on the greased pizza round, and continue to work the dough so that it reaches to all sides, then use a fork to put small holes in the dough. At this point I usually pre-cook the shell for five minutes; just until the edges become brown. Next, place sauce on the shell, the cheese and any other ingredients you want. Place in a 500 degree oven until the cheese bubbles. Cut with a pizza cutter, serve and enjoy!

Happy Cooking!

Chef Chuck
chefchuck@pittsburghhotplate.com

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