0 pounds of flour used since Feb 2004!

Welcome to (aka Pizza Maker's Journal) where I document my journey to the perfect pizza! I have set out to create several pizza recipes that can be made at home, inexpensively and of the quality that you expect from a fine pizzeria. I hope you find my notes useful. Happy Pizza making!

Read about Bill
(the Pizzamaniac)

  • Pizza General
  • Pizza Making
  • Pizza Media
  • Pizza News
  • Pizza Recipes

  • Bill’s Neapolitan Sauce
    Bill’s Traditional Crust
    Bill’s Taco Pizza
    Almond & Roasted Apple Pizza
    Barbecue Chicken Pizza
    Bill’s Thin Crust
    Buffalo Chicken Pizza
    Bill’s Classic Stromboli
    Ham & Cheese Calzone
    Cinnamon Peach Pizza
    Chicago Style Pizza
    Garlic White Pizza
    Garlic Chicken Spinach Alfredo Pizza
    Grandma Pizza

    Bill’s Thick Pan Crust
    Spinach and Ricotta Pizza
    Cracker Style Thin Dough
    Strawberry Shortcake Pizza
    Grinder Hoagie Rolls
    Peanut Butter and Jelly Pizza
    Square Tray Pizza
    Bacon Ranch Chicken Pizza
    Margherita Pizza
    Biga Starter Dough
    Yeast Guide
    Pizza Marketing Quarterly

  • August 2009
  • July 2009
  • October 2008
  • August 2008
  • August 2007
  • July 2007
  • February 2007
  • December 2006
  • June 2006
  • December 2005
  • October 2005
  • September 2005
  • August 2005
  • July 2005
  • June 2005
  • May 2005
  • April 2005
  • March 2005
  • February 2005
  • January 2005
  • December 2004
  • November 2004
  • October 2004
  • September 2004
  • August 2004
  • July 2004
  • June 2004
  • May 2004
  • April 2004
  • March 2004
  • January 2000

  • Funny Pizza Shirts

    The Pizza Deck: 50 Delicious Recipes for Perfect Pizza at Home

    RSS    XML


    Slab Steak on Hoagie Rolls

    Filed under: — PizzaBill @ 11:01 pm

    I got hungry for a steak sandwich tonight. Not just the kind that you buy here in central Pennsylvania, but the kind I used to eat when I worked at Pizza Outlet in Pittsburgh. These steak hoagies used slab steak for the base – the ones that look like “steak-umm”. My favorite one would be stacked tall with mushrooms, onions, green peppers, mozzarella cheese, lettuce and loads of Hellman’s mayo. To take me back I had to whip up a batch of my hoagie rolls.

    While the rolls cooled, I heated the slab steak and seasoned it with salt and pepper. Once cooked, I placed them on the roll with the veggies and cheese and broiled them until the mozzarella melted and browned. Next, I added the cold toppings and served.

    The taste was pretty close to the ones I used to eat while on pizza delivery runs. This sandwich is delicious and quick so there’s no doubt I’ll be doing this again soon. It’s no Philly Steak, but it is a very different and tasty steak sandwich experience.

    View the Hoagie Roll Recipe used here…


    Peanut Butter and Jelly Dessert Pizza – First Try

    Filed under: — PizzaBill @ 11:45 pm

    I’ve been tossing around the idea lately for a peanut butter and jelly pizza for my kids. I know that this is not an original idea, but it would be a first for anyone in our family. Having a small amount of left over dough, and seeing that the kids had already eaten a healthy dinner, I decided that the time was right to give it a shot.

    The pizza was quite simple – I spread the peanut butter on the dough and baked it. Then, I spread some black raspberry jelly onto the now melted peanut butter base. It still looked uninteresting so I made some drizzle topping from confectioners sugar and water. Having drizzled this onto the pizza, I served it up.

    The kids and I thought it was one ugly looking pie, but after one bite they were asking for a second slice! I tasted it and I have to admit that it was quite tasty. It almost tastes like hot peanut butter and jelly toast.

    I’m sure this pizza would be a successful dessert pizza if I could only find a way to make it look nicer. Until then this gets the ol’ experimental tag…


    Double Mushroom on Boli Dough

    Filed under: — PizzaBill @ 11:07 pm

    Tonight I was the hungry one of the group so I got to claim half of this pizza by piling on large quantities of thinly sliced mushrooms! They are my favorite non-meat topping, after all. My wife got her own quarter topped with lightly sauteed green peppers and the kids got their four slices of plain cheese. Everyone was happy.

    The dough was a 24 hour batch of boli dough and the sauce was made from CENTO tomatoes and the ingredients for my Neapolitan sauce. Good stuff!


    Grinder Hoagie Roll Recipe

    Filed under: — PizzaBill @ 11:38 pm

    There has been a few questions about what the recipe for my hoagie rolls is so I’ve decided to post the recipe in a more clear manner. This is a scaled down version of a recipe that I got from the PMQ Recipe Bank. Here are the ingredients and the process:

    1-1/8 cup water (about 70 degrees F)
    1-5/8 tsp Salt
    3-3/8 tsp Sugar
    1-2/3 Tbl Olive Oil
    16 oz Strong Bread Flour or Hi-Gluten Flour
    2-1/2 tsp Yeast

    Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto a baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.

    Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.

    Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.

    Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.



    Pittsburgh Square Pizza Tour – Pizza House (aka Police Station)

    Filed under: — PizzaBill @ 11:45 pm

    The third and final stop in our Pittsburgh Square Pizza tour was another well known pizzeria called “Police Station Pizza” in Ambridge, PA. I learned that the real name is Pizza House, but no one calls it that. We almost didn’t make it in time to order as we arrived 10 minutes from closing time.

    We were greeted by a friendly employee who asked us how many slices we wanted. You don’t have to tell them what kind you want because they don’t add toppings until the slices are ready. In fact, they only bake the pizza with sauce and cheese. Since we ordered pepperoni and mushrooms, they were piled onto our slices right before they closed the lid on the carry out box! A man next to me ordered extra cheese and was asked if he wanted that “melted”. This is because many people ask for uncooked shredded mozzarella to be added to the top of their pie after it comes out of the oven.

    While I waited for the slices to cook, I asked if I could take a few photos. The gang at Police Station were great sports and actually came together for a group photo by the counter. They all said “pizza” and I snapped my favorite shot of the night.

    Once our order was up, we headed for the van to eat our pizza before midnight. I must say that this was an outstanding pizza. The flavor of the sauce went perfect with the firm but tender crust and quality toppings. The fact that the toppings were uncooked didn’t bother me at all. The only negative thing about Police Station pizza is that it is about 5 hours from my home town! What a great ending to a perfect pizza night.

    Stay tuned here at for some square pizza as I try to imitate some of the inspiring shops I visited tonight!

    Visit the Pizza House (aka Police Station Pizza)
    1007 Merchant St
    Ambridge, PA 15003-2329
    Phone: (724) 266-3904

    Tell em Pizzamaniac sent ya!

    Pages (999999) : [1]2 3 » ... Last »