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Author Topic: Jets pizza  (Read 192565 times)

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Offline PizzaJason

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Re: Jets pizza
« Reply #320 on: July 07, 2020, 07:09:43 PM »
I gave this a test run, wow, very good and super easy.  Ive sent this out to friends who are skeptical that they can make good pizza at home,  rising the dough in the pan keeps them kneading and stretching, no special equipment - so the fear factor goes down.

Dough recipe
2 1/2 C flour, hard scoop into the cup and leveled
1 1/4 C warm water, went high on the water for a self leveling dough
1/2 tsp yeast - fleishmans quick
1 tsp sugar,  1/2 tsp salt mixed into flour

9x13 metal cake pan

Easy to mix, 3 tbsn corn oil in the pan,  dusted some course cornmeal in the pan for flavor, finger tip it flat to the edge.
4 hour countertop rise.

Sauce (hearty)
14 oz crushed tomato,
1/2 can tomato paste
1 Tbsp oregano
2 tsp basil
2 tsp garlic powder
S&P
1 Tbsp olive oil
Few sprigs of rosemary
Tomato paste was sweet, splash of balsamic evened it out.

550 12 min.  Cheese was overdone, I will loosely tent with foil next go round or lay a baking sheet partially over the pan.

This will be a go-to recipe for me now.  My family likes JETS,  super easy.   I can see proofing this in the oven, or doing a refrigerated rise to make it fast or slow.  Prep before or after work and have pizza that night.




Offline regor0

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Re: Jets pizza
« Reply #321 on: July 21, 2020, 05:23:50 PM »
Are you cooking it on a stone or just the rack?

Offline Pete-zza

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Re: Jets pizza
« Reply #322 on: August 04, 2020, 09:42:05 AM »
Jets is celebrating its 42nd anniversary:

http://www.restaurantnews.com/jets-pizza-celebrates-42nd-anniversary-080320/

What I found interesting is the statement that the dough is prepared every morning by hand. Im not quite sure what that means.

Peter

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