Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Buca di Beppo Pizza Recipes



PIZZA DOUGH
Buca di Beppo Restaurant Recipe

2 1/2 cups water (warmed to 120 degrees)
1/4 ounce package active dry yeast
2 teaspoons salt
1/4 cup olive oil
5-6 cups bread flour

In a large bowl, stir together the water and yeast, then add the salt, olive oil and 4 cups flour. Using your hands, work together all the ingredients until the dough just holds its shape, Adding more flour is needed. Turn the dough out onto a well-floured work surface and knead until smooth and elastic, About 10 minutes. Place the dough into an oil bowl, cover and let rise until doubled, about 30 minutes.

Divided into four equal balls and place in four lightly oiled plastic containers. Cover refrigerate for about 3 hours. ( if you want to use the dough sooner, set it out at room temperature and it will rise in about 1 hour.)

If chilled, take the dough out of the refrigerator about 45 minutes before baking the pizza, and let it warm at room temperature.

To shape the dough, take one ball of dough and set it on a floured work surface. Using your fingers and working in a circular motion, flatten the ball of dough until it reaches 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand until the dough reaches  13 inches in diameter. Supporting the dough with your palm, flip it onto a floured cookie sheet and proceed with your favorite recipe. Makes enough dough for 4 pizzas.

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ANGRY STUFFED PIZZA
Buca di Beppo Restaurant Recipe

baking stone
cornmeal for dusting
one ball pizza dough, rolled into a 12 inch round
3 ounces mozzarella cheese,  shredded
2 ounces pepperoni,  sliced
4 ounces Italian sausage, cooked and chopped
3 ounces can artichoke hearts, quartered
2 1/2 cups chopped fresh tomatoes
1 teaspoon crushed red pepper flakes
1-2 tablespoons grated pecorino Romano cheese
1 cup marinara sauce

Put a pizza stone in the oven. Heat the oven to 450 degrees. Sprinkle cornmeal on a cutting board, pizza peel or the back of a cookie sheet. Place the flatten pizza dough on it.

On one half of the dough place the mozzarella cheese, pepperoni, sausage, artichokes and tomatoes. Sprinkle the crushed red pepper flakes evenly all over the ingredients. Fold the other half of the dough over the ingredients to form a Halfmoon,  and push down the sides of the dough to secure around the edges. Brush olive oil over the top of the calzone and sprinkle with remaining cheese.

Slide the calzone directly onto the baking stone in the oven,  and bake until golden brown, about 15 minutes. Serve immediately with a side of hot marinara sauce. Makes 1 large  calzone.

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FOUR SEASONS PIZZA
Buca di Beppo Restaurant Recipe

1 ball pizza dough, rolled into a 13 inch round
cornmeal for dusting
baking stone
1/2 pound mozzarella cheese, grated
1/4 pound fresh mushrooms, quartered
1/4 pound fresh Roma tomatoes, sliced
1/4 pound thinly sliced ham, cut in strips
1/2 cup marinated artichokes, quartered
1 egg yolk, unbroken
salt and pepper to taste

Put a pizza stone in the oven. Heat the oven to 450 degrees. Sprinkle cornmeal on a cutting board, Pizza Peel or the back of a cookie sheet. Place flatten pizza dough on it. Sprinkle cheese evenly over the pizza dough, leaving a half inch border. Keeping the mushrooms, tomatoes, ham and artichokes separate, cover one quarter of the pizza with each ingredient to represent the four seasons. Place the raw egg yolk in the center of the pizza. Season Pizza with salt and pepper. Slide the pizza on to the heat a pizza stone and cook for about 10 minutes, or until the crust is golden brown. Makes 1 medium pizza.

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PIZZA MARGHERITA
Buca di Beppo Restaurant Recipe

Baking stone
 1/2 cup canned crushed tomatoes
 1 tablespoon chopped garlic
 1/2 teaspoon dried oregano
 1 tablespoon olive oil
 salt to taste
 cornmeal for dusting
 one ball pizza dough
 6 ounces fresh mozzarella cheese, sliced
 2 tablespoons chopped fresh basil

 Put it in the oven. Heat the oven to 450 degrees. In a mixing bowl, come on the tomatoes, garlic, oregano, olive oil  and salt. Mix well and set aside. Liberally sprinkle cornmeal on a cutting board Pizza Peel or the back of a cookie sheet. Place flatten pizza dough on it.

Cover the pizza dough with the tomato mixture, spreading it evenly but leaving a border around the edge of the pizza. Place the cheese slices on top of the tomato sauce. Slide the pizza on to a heated pizza stone in the oven. Cook the pizza for about 10 minutes, or until the crust is golden brown. Makes one pizza.



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