Directions:
- Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12 pizza pies. The dough is ready to use as-is No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
- In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
- After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.
- Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12 pizza pies, so that should give you some idea of how much to use on each pizza.
- On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created.
- Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12 pizza pies, but if you like extra-cheese you'll want to make more.
- Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
- In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.
- Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings.
- Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
- While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
- And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.72 Kcal (2373 kJ) | ||
| Calories from fat | 184.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.51g | 32% | |
|---|---|---|---|
| Cholesterol | 53.47mg | 18% | |
| Sodium | 984.94mg | 41% | |
| Potassium | 971.49mg | 21% | |
| Total Carbs | 71.62g | 24% | |
| Sugars | 15.1g | 60% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 24.59g | 49% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 2.8mg | 15% | |
| Calcium | 539mg | 54% | |
| Amount Per 100 g | |||
| Calories | 187.27 Kcal (784 kJ) | ||
| Calories from fat | 61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 32% | |
|---|---|---|---|
| Cholesterol | 17.67mg | 18% | |
| Sodium | 325.47mg | 41% | |
| Potassium | 321.03mg | 21% | |
| Total Carbs | 23.67g | 24% | |
| Sugars | 4.99g | 60% | |
| Dietary Fiber | 1.71g | 21% | |
| Protein | 8.12g | 49% | |
| Vitamin C | 8.6mg | 43% | |
| Iron | 0.9mg | 15% | |
| Calcium | 178.1mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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