Wet Pizza Recipes
WET PIZZA
This is a great recipe that a friend passed on to me about 15 years ago. My kids were much younger and loved it then, and still love it today. Grandmas and Grandpas like it too! The toppings can be interchanged with your favorite pizza toppings.
Provided by DIryshe
Categories Pork
Time 30m
Yield 1 large dip style pizza
Number Of Ingredients 10
Steps:
- Spread cream cheese on a large platter or cookie sheet.
- Spread pizza sauce over the cream cheese.
- Top pizza sauce with pepperoni slices, ground beef, and sausage.
- Top with veggies Sprinkle the mozzarella cheese over the top.
- Serve as a dip with your favorite brand and style of corn chips.
Nutrition Facts : Calories 4262.8, Fat 351.6, SaturatedFat 173.2, Cholesterol 1130.9, Sodium 6969.1, Carbohydrate 78.9, Fiber 13.6, Sugar 31.4, Protein 198.1
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- Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20- 30 minutes to rest. Sprinkle yeast over remaining warm water and set aside to hydrate.
- Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Lightly wet your hand, reach under the dough, and pull about a fourth of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off big chunks of dough. It’s okay to wet your hand a few times to prevent sticking. Pinch through the dough five to six times, rotating the bowl as needed. Fold the dough over itself a few times. Repeat pinching and folding until the yeast, extra water and salt are fully incorporated and a shaggy dough is formed. Cover the bowl and lest rest about an hour.
- Fold the dough one time to develop the gluten. Lightly wet your hand, reach underneath the dough and pull about a quarter of the dough up just until you feel resistance, then fold it over the center. Rotate the bowl and repeat this folding four to five times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.
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