Bosch Kitchen Center Pizza Class Recipes

Basic Pizza Crust


FOR 1 14-16" PIZZA

FOR 3 14-16" PIZZAS

1-1/2 c. hot tap water 3-1/2 c. hot tap water

2 tsp. Real Salt 1 Tb. Real Salt

2 Tb. sugar ¼ c. sugar

2-1/2 tsp. Saf Instant yeast 2 Tb. Saf Instant yeast

3-4 c. whole wheat or unbleached flour 7-9 c. wheat or unbleached white flour

1 tsp. Dough Enhancer 2 tsp. Dough Enhancer

Preheat your Old World baking stone to 500

E. Combine all ingredients in Bosch mixing bowl and knead for 8-10 minutes. Place corn meal or wheat flour on the pizza peel then roll out the pizza dough. (Remember to pick the pizza peel up and slide the dough back and forth to be sure pizza doesn’t stick to the peel).


French Bread

2 Tb. Saf Instant yeast

2 c. hot water

3 Tb. sugar

1 Tb Real Salt

½ c. oil

5-6 c. flour (unbleached white or whole wheat)

2 Tb. Kitchen Specialties Vital Gluten flour

2 tsp. Dough Enhancer


Place all ingredients in Bosch bowl. Knead thoroughly, about 8-10 minutes. Let rise in the bowl about 10 minutes and then punch down. Repeat 4 or 5 times. Divide into 3 regular loaf pans or shape into two round loaves. Slash tops with a sharp knife and brush with an egg wash. Let raise until doubled in size. Bake 30 minutes at 400

**If you would like to bake these loaves directly on your baking stone. Sprinkle the cool stone with semolina flour or cornmeal, shape loaves and place on stone. Slash tops and brush with egg wash. Turn oven to warm (150

E.E) and let bread rise until almost doubled. Turn oven up to 400E and bake for 35-40 minutes or until done.


Bosch Kitchen Center 6265 Highland Dr. SLC, UT.


¼ c. barbecue sauce

¼ c. tomato sauce

1 c. cooked, shredded chicken

½ c. thinly sliced, red onion

grated mozzarella

fresh cilantro

Preheat Old World pizza stone in 500

E oven. Roll out crust as above. Mix barbecue and tomato sauce and spread over crust. Top with chicken and onion. Bake on preheated stone for 5-6 minutes or until crust is slightly brown. Using the pizza peel take pizza out and top with cheese, return to oven to finish browning crust and melt cheese approx.1 minute. Remove from oven and sprinkle with cilantro.


Roma Tomato and Basil Pizza

1 recipe Basic Pizza Dough

Olive oil

2-3 cloves garlic, crushed

Grated mozzarella

3-4 Roma tomatoes,

Sliced fresh basil

Parmesan cheese if desired

Preheat pizza stone in 500

E oven. Combine oil and garlic, brush crust with oil mixture and sprinkle with mozzarella cheese. Top with tomato slices and season with salt and pepper if desired. Bake for 7 minutes on Old World pizza stone or until cheese is bubbly and crust is browned. Allow to cool for a couple of minutes. Garnish with basil leaves and Parmesan if desired.



Three Cheese Pizza


1 lbs. ricotta cheese

½ lbs. mozzarella cheese

2 oz. Parmesan

¼ lbs. Provolone (you can substitute mozzarella for this)

1 or 2 eggs

2 Tb. cream

dash of nutmeg

2 Tb. chives or 1-1/2 tsp. chopped garlic

Toppings of your choice ( thin sliced onion, bell pepper, fresh tomato, mushrooms, cooked Italian sausage, artichoke hearts, etc.)

Combine ricotta, grated Parmesan, Provolone, and ½ of mozzarella with the eggs, cream, nutmeg, and garlic/chives. Roll out pizza dough on pizza peel that has been sprinkled with semolina or cornmeal. Spread the crust with the cheese mixture and top with remaining mozzarella and toppings of your choice. Bake on preheated stone for 6-8 minutes, until crust is golden brown and cheese is bubbly.





Barbecue Chicken Pizza

John & Jennie's Bosch Kitchen Center
6261 Highland Dr.
Salt Lake City, Utah 84121
Phone: 801-272-9922
Fax: 801-272-2791
Toll Free: 1-888-400-4932