Menlo Park: Mountain Mike’s Pizza Takes Over Former Applewood Space
by Elena Kadvany/ Palo Alto Weekly
Uploaded: Fri, Feb 8, 2019, 3:37 pm 3Updated: Mon, Feb 11, 2019, 11:56 am
The space that was for decades home to Applewood Pizza in Menlo Park will soon serve pizza again.
A franchisee for Mountain Mike’s Pizza is opening an outpost at the 1001 El Camino Real site, according to Samantha Wilson of Powerhouse Communications, which handles media for Mountain Mike’s.
This will be the third location for Curt and Janet Moscini, who own Mountain Mike’s franchises in Campbell and San Carlos.
They’re planning a “full remodel” of the 5,200-square-foot space, Wilson said. The restaurant will serve the same menuas other Mountain Mike’s: specialty, create-your-own and gluten-free pizzas, plus sandwiches.
The Moscinis are aiming for a late summer opening, Wilson said.
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Can I Freeze Pizza Dough
Yes you can freeze this pizza dough recipe to save it for later. And its the perfect recipe to do this because it makes two 12 medium pizzas! Use half now and the rest later.
To Freeze: Simply follow the directions all the way stopping after you knead the dough for 6 minutes. This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal, removing all air, and freeze for up to three months.
To Use: Remove from the freezer and place the frozen dough in a greased bowl. Cover with plastic wrap and let it defrost, then rise until it has doubled in size 6 hours or so, depending how warm or cold your kitchen is. Then use it as youd like.
The Best Pizza Dough Recipe Ever
This post may contain affiliate sales links. Please read my disclosure policy.
Homemade pizza has never been easier with this simple Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious. Turn your pizza dough into Stromboli, calzones or just whip up a plain old pie. You will love this recipe!
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What Kind Of Flour Do You Need For Pizza Dough
For homemade breads, I always suggest using Bread Flour. Bread Flour has higher gluten content which gives you that chewy texture you want for a Ciabatta, French Bread or Pizza Dough. Kneading the dough develops gluten as you go, but starting with a flour that has a higher gluten to begin with is the trick for pizza dough that is just like the kinds youd buy from the store or get at a restaurant. King Arthur Flour is my favorite bread flour.
In a pinch, you can absolutely use all-purpose flour which has a lower gluten content , so the results wont be quite as chewy but if you knead the dough a little longer, you can develop more gluten and make it work. If you dont have bread flour, dont let that stop you from making this recipe. It will absolutely work with all purpose.
So How Do You Form Pizza Dough Into Pizzas
Your pizza dough should be easy to work with and be easily pressed out and formed into round pizzas. You can either use a rolling pin, use your fingers to stretch and press out the dough into a round shape or you can try tossing the pizza dough up in the air and use the back of your hands to stretch the dough into shape.
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Gluten Free Specialty Pizza
Mt. Veggiemore Small 10″ Gluten-Free Crust â PizzaA Vegetarian Landmark! Loads of mushrooms, black olives, bell peppers, artichoke hearts and sliced fresh tomatoes on classic red sauce. Gluten-Free Crust Pizza $17.32 – – Pikes Peak Small 10″ Gluten-Free Crust â PizzaAll Meat Combo. Mounds of Italian sausage, pepperoni, beef, salami, linguica and ham on classic red sauce. Gluten-Free Crust Pizza $17.32 Plain, buffalo, BBQ, honey garlic, sweet chili. 46-79 cal. per piece. $8.56 – – 8 oz. Boneless WingsPlain, Frankâs REDHOTÂ® Buffalo, KC MasterpieceÂ® BBQ, FRANK’S REDHOTÂ® Stingin’ Honey Garlicâ¢, Frankâs REDHOTÂ® Sweet Chili $8.70 Chicken Tenders with veirty of Dipping Sauces $7.42 Kids Mini 1 Topping PizzaKids 10 and under. Served with fountain drink. $6.49 Small 10″ Gluten-Free Crust â Create Your Own PizzaChoose your sauce and toppings – Gluten-Free Crust $13.70 – – Disclaimer:
Stir In Flour Salt & Olive Oil
With the mixer on low, add in salt, oil and half the flour.
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesnt stick to your hands. The dough should also be cleaning the sides of the bowl but still sticking to the bottom. This is normal!
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How To Make Cheesy Garlic Bread Sticks From Pizza Dough
I turned my pizza dough recipe into delicious Cheesy Garlic Breadsticks. Buttery, salty, cheesy, garlic-y goodness. 9 minutes in a hot oven and these bubbly bites come out ready to be eaten. And made our kitchen smell divine. Give them a whirl this weekend!
Actually Amazing Homemade Pizza Dough
The hardest part of pizza making at home is the crust. Ive been making my own pizza dough for years but I could never get it just right. It was never chewy and/or crispy enough. But after lots of testing and switching over to bread flour, I recently perfected my crust, getting it up to par with the pizza restaurants. I did lots of research and lots of testing and Im so happy to share this Pizza Dough Recipe with you today!
If youre looking for a whole wheat option try my Whole Wheat Pizza Dough Recipe!
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My Pizza Dough Wont Stretch What Do I Do
Forming, rolling and stretching your pizza dough into round pizzas shouldnt be hard! I have found two main reasons why it can sometimes be difficult:
- Youve kneaded too much flour into the dough, thus creating a dry dough making it difficult to rise and form into pizza crusts
- If you havent let your pizza dough rest long enough after kneading, the gluten wont have relaxed, thus making it hard to roll out or stretch into a thin pizza crust.
Solutions? There isnt much you can do about dry dough. Its so difficult to knead liquid into already dry dough, so be sure to be careful when kneading flour into it initially. Better to err on the side of sticky dough than too dry if youre worried. You can always knead more flour into your pizza dough. If it keeps shrinking as youre trying to roll it out, try letting your dough sit and rest a little longer to let that gluten relax.
About Mountain Mike’s Pizza
The Mountain Mike’s Pizza prices are so easy on the pocket that it’s possible to eat a mountain of pizzas without being burdened by the check. The pizzeria chain has more than 180 locations with most in California while the rest are in Oregon, Nevada, and Utah.
The chain started as a single family-friendly pizzeria with a casual atmosphere but has quickly grown into its present status as among the most popular in the country. The restaurants offer dine-in, delivery and takeout services, as well as provide its guests with the assurance that only the finest and freshest ingredients are used in the pizzas, pastas and other food.
Guests can create their own pizzas, which come in several sizes from 10-inch to 20-inch pizzas. There are also pre-set pizzas, such as specialty pizzas and gluten-free pizzas including the Everest Pizza, the McKinley Pizza, and the Gluten-free Everest Pizza. The pizzerias are popular among the lunch and dinner crowds, especially people who like pairing their pizzas with their favorite beers and wines.
Above are the latest Mountain Mike’s Pizza menu prices.
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Tips And Tricks For Amazing Homemade Pizza
Here are the details of my pizza dough recipe that you are going to want to know:
- Use Warm Water not hot, not cold. Pleasantly warm. Yeast likes warmth. Dont overthink this step. If it feels nice and warm like baby bathwater, then youre good. I dont ever use a thermometer because thermometers are annoying for this kind of stuff. .
- Use Honey I seem to get better results with honey. I dont know why. You can use sugar if you prefer.
- Bread Flour you must must must use bread flour. Bread flour means more gluten. More gluten means chewy crust. Chewy crust = good. The end.
- Knead, Knead, Knead Kneading means gluten! And we all know what gluten means. Knead your dough for 6 minutes pretty please.
- Use a Pizza Stone This is a great pizza stone. Put it in your cold oven, and then crank that baby up to the hottest temperature it will go to. For me, it was 500 degrees. Let the stone preheat in that extremely hot oven for at least 30 minutes before using. That will really give you a crispy bottom like you get at the restaurants. If you dont have a pizza stone use an upside-down cookie sheet.
Thats pretty much it!