Perogy Pizza 
Quick Pizza Dough
Ingredients
- 2 - 2.5 cups AP or bread flour (approx 10.5 oz / 300 grams)
- 1 cup warm water ( see below )
- 2.5 tsp active yeast ( 2 tsp instant yeast )
- 1.5 tsp sugar
- 2 tbsp olive oil
- 1/8 - 1/4 tsp Garlic powder and/or dried basil ( optional )
- 3/4 tsp salt
- 3 tbsp cornmeal ( optional )
Instructions
- If using active yeast, proof it by combining the warm water, yeast, and sugar in a bowl, whisk it up until the granules are dissolved, cover, and let sit until it foams up. Add 1 cup flour, garlic powder and basil.
- If using instant yeast, combine water, yeast, sugar, garlic powder and basil in a bowl.
- Add olive oil, and stir together very well.
- Gradually add 1 cup of flour and the salt.
- Keep stirring until the dough forms into an elastic ball and begins to pull away from the bowl. You might need to add up to 1/2 cup of flour, but adjust slowly.
- Lightly dust your hands with flour, form the dough into a ball, and place in a lightly oiled bowl, and roll it around until coated (or lightly spray the dough ball with cooking spray).
- This is a great time to preheat your oven to 425, and prepare your pizza stone/steel if you're lucky enough to have one.
- Cover with clingwrap and let rest in a warm place until it doubles in size (approx 30-60 minutes).
- Gently deflate the dough, and transfer to a lightly floured surface.
- Using hands or rolling pin, roll out to a 12" circle, and either pinch the ends or fold the edges back to make a rim.
- Transfer to parchment paper (lightly flour if using a pizza stone/steel).
- Drizzle with olive oil, dock, add desired toppings, and bake for 13-15 minutes, or until toppings are golden brown.
Notes
In general, doughs need 1 cup of water per 2 cups of flour.
The order of toppings has more to do with the moisture content than region. You likely want baked pepperoni on top of your cheese, instead of boiled pepperoni below your cheese. In general:
The order of toppings has more to do with the moisture content than region. You likely want baked pepperoni on top of your cheese, instead of boiled pepperoni below your cheese. In general:
- dough
- sauce
- cheese
- toppings
- salad
- basil
- prosciutto
- drizzle of olive oil
- thin slices of meat
- larger pieces of meat
- low moisture vegetables
- high moisture vegetables
- mozzarella
- basil
- olive oil
- pecorino
- garlic
- olive oil
- oregano
- mozzarella
- spicy salami
- sliced chili peppers
- black olives
Perogy Pizza
Ingredients
- 1 pound pizza dough use my quick pizza dough recipe
Main Topping
- 3 medium Russet potatoes, washed, scrubbed, sliced into 1/4-1/8" rounds
- 1/4 cup diced jalapeno peppers, bell peppers, or onions
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp vegetable oil
Sauce
- 1/2 cup sour cream
- 1/4 cup caesar dressing see below
- 2 tbsp grated parmesan cheese
- 1/4 tsp red pepper flakes
Final Topping
- 1 cup shredded cheddar cheese
- 1 cup shredded mozarella cheese
- 1/2 cup cooked bacon, chopped to large bits, 1/4" tops
- 1/2 cup diced green onion ( optional as garnish )
- Dollop of sour cream per serving.
Instructions
- If using a pizza stone, put it in the oven before preheating.
- Preheat oven to 425 F
Main Topping
- Toss ingredients in a bowl
- Spread on parchment paper, minimal layering.
- Bake at 425 for 15 minutes, or until edges start to turn goden brown.
- Remove and let cool at least 15 minutes.
Sauce
- Stir all the ingredients together and set aside.
Final Topping
- Have these ingredients prepped, in separate bowls until needed.
Assembly
- Roll out a thin crust.
- Spread the sauce on the crust, stopping 1/2" from the edge.
- Cover the sauce with the main topping, slight overlap with the potatoes is ideal.
- Sprinkle 1/4 of the bacon and garnish.
- Top with the 2 types of shredded cheese.
- Bake at 500F until goldedn and bubble, 10-15 minutes.
- Sprinkle remaining bacon and garnish.
- Serve with sour cream
Notes
Simple Caesar
- 1/2 cup mayo
- 1 minced garlic clove
- 2 tsp lemon juice, more to taste
- 1 tbsp water
- 1/2 tsp Worcestershire, more to taste
- 1 tsp Dijon mustard
- 1/3 cup grated Parm
- 1/8 tsp salt
- 1/4 tsp pepper, to taste