Annual Food & Drink Issue

High Rail’s Pizza Dough & Italian Style Pizza Toppings Recipe

A Pizza Perfection

Photos by Rich Smith

Who said you shouldn’t play with your food? Making pizza from scratch is the perfect activity to do with family and friends or for a fun date night in! With homemade dough and an array of colorful and unique toppings, the possibilities are endless and always delicious. Here, local restaurants share recipes for pizza, sauce, and toppings, so you can mix and match your own playful pizza.

la mont caldwell

“The most important part of a great pizza is texture and presentation.” – La Mont Caldwell

pizza with Italian Style Pizza Toppings

High Rail's Pizza Dough

High Rail
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 6 cups 00 flour
  • ¾ Tbsp. table salt
  • 1½ Tbsp. yeast
  • 2 cups warm water 
  • ¾ cup extra virgin olive oil

Instructions
 

  • To make the dough, mix flour and salt in a mixer. Dissolve yeast in warm water, and add it to the bowl. Add olive oil, and mix well until the dough pulls away from the sides. Cover with a cloth napkin, and let it rise.
  • Punch it down after rising. Then, roll it into 1-pound balls, and refrigerate the dough if not used immediately.
Keyword dough, dough from scratch, High Rail, pizza, pizza dough
Patten & Patten ad

 

pizza with Italian Style Pizza Toppings

High Rail's Italian Style Pizza Toppings

High Rail
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

For the pesto spread:

  • ¼ lb. fresh basil
  • ½ cup parmesan cheese
  • ¼ tsp. black pepper
  • Pine nuts or pecans, to taste
  • ¾ cup olive oil

For the ratouille:

  • 2 Tbsp. olive oil
  • 1 carrot, cut into ½-inch cubes
  • 1 red onion, cut into ½-inch cubes
  • 1 zucchini, cut into ½-inch cubes
  • 1 yellow squash, cut into ½-inch cubes
  • 1 bell pepper, cut into ½-inch cubes
  • Salt and black pepper, to taste

For the balsamic syrup:

  • 1 cup balsamic vinegar
  • ½ cup sugar

Instructions
 

  • To make the pesto, place ingredients into a food processor, except for olive oil. Add olive oil gradually as you blend.
  • For the ratatouille, sauté cut veggies in oil until al dente, and season to taste.
  • Begin the balsamic glaze by reducing the vinegar by half. Add sugar, and cook until dissolved. Lower the heat, and continue cooking until a syrupy consistency is achieved.
Keyword High Rail, italian-inspired, pizza
Warehouse Row

Back to Dining

Get Free Digital Copies of CityScope® Emailed to You!