Paladini Potpie

Adventures within The Crust!

Pizza Night

15 Comments

The slogan sign said “We toss’em – they’re awesome!” John and I were eating at a little mountain town pizzeria. …and it was pretty good pizza!   “Not as good as Mama Paladini’s though,” my husband assured me loyally. 

 Mama Paladini has a long history of pizza-making, beginning with my pizzeria job at Circus Pizza in Norwalk California more than 30 years ago.  They tossed the pizzas there too – and they were awesome.  And I got the hang of tossing them, although a few did end up on the floor…or with my finger poking through…  So I prefer to rely on my trusty rolling pin.

 As long as we’ve been married we’ve had homemade pizza every week. It’s not as daunting as it might sound. I think our branch of the Paladini family has made literally thousands of pizzas.  In their teens all three of our kids had jobs at either Round Table or Mountain Mike’s Pizza, and now they all make their own homemade version.

 We have had many parties where I made the crust in advance and laid out sauce, cheese and toppings, and the kids (or adults) made their own pizzas.

                                                                                                          

 So go for it – it’s easy and fun!  Here’s how to get started:

Pizza Crust

 I Tablespoon yeast, 1 ½ cup warm water, 2 teaspoon salt,4-ish cups flour, oil

 Dissolve yeast in warm water and stir in half flour and add salt

Stir in some more flour to make sticky dough

Turn out onto floured surface and knead flour in until the dough is not sticky

Knead for about 5 minutes

Place in buttered or oiled bowl and allow to rise till doubled

Roll out to a circle that will fit on your pizza screen. 

 (Pizza screens can be purchased at restaurant supply stores, but for years I just baked them on the pans.)

 Brush the crust with some kind of pizza sauce, or pesto, or Ranch dressing

                                                                                                            

Sprinkle with shredded mozzarella cheese.  You don’t need to pile it on. Less is more.

 Place the other toppings on the cheese.  Start by putting them as close as you can to the outer edge of the crust because the pizza will draw in as it bakes

If the pizza is absolutely covered with toppings and you want to put a few more things on you can “glue” another layer of toppings by sprinkling a little more cheese on the first layer of toppings. Don’t overdo it though or it will be too heavy and the crust will be gummy.

 Topping ideas: Pepperoni, grilled chicken cut in small chunks, cooked Italian sausage, onion, bell pepper, mushroom, artichoke hearts, olives…

 Bake at 400* for about 25 minutes.  You can lift up the edge and see if the botton is browned.  A pizza screen makes a crispier, more well browned crust. 

I can’t wait to hear about your pizza success stories and new ideas you can add!

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Author: paladinipotpie

Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good! Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what? As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything! Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie. (Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!) John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah. And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb! I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!

15 thoughts on “Pizza Night

  1. Great Post Andee!
    This pizza is better than store-bought. I like the Paladini Supreme with Italian Sausage, Pesto, Jalapenos and lots of vegies . Mmmmm.
    Its Thursday. That means there’s a high possibility of pizza and a movie tonight. Life is good!

  2. I think I may be able to be convinced to come by. Maybe… I have to work late tonight. I feel very important. But I have been craving mama paladini’sfor some time now.

  3. Testing a new log-in….

  4. If you ever need a pizza tester, I’m your girl!!! Those all look delicious! =P

  5. This dish pairs nicely with diet, caffeine-free Pepsi mixed with water. teeheehee! I love the tradition! Dan and I hope to continue it! And I love the boekling pic! ❤

  6. love Paladini Pizza nights… I’ll be by for some this summer. save me a slice!

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  9. I remember going to Circus Pizza as a kid in the late from like ’77-’81 after little league games and such. That place was cool. It had a little arcade section but most of the time we ran around outside while the parents drank beer inside! I remember a window where you could see the employees tossing the dough? One guy had that ‘Marty Feldman” eye. He was a good dude from what I remember…

    • O my goodness, Kirk. How fun! That is exactly when I worked there. I wonder if we met? I remember all you kids running around, and that arcade. I was the lady who worked during the day. I think the guy you are remembering was Malcolm…long hair, big eyes, very nice and “cool”. Thanks for checking in today!

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