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Woldini's Famous Mac n' Cheese Pizza

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Crowd pleaser, kid pleaser and a most pleasurable experience. Try it you'll like it!
 
 
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Step 1: Make Pizza Dough and Proof

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If you are serious about making doughs and breads get a personal proofing box. I highly recommend the investment. They are so convenient. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible.

Phoenix is the place for great pizza. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. It's real good and Chris Bianco makes perfect pizza dough/crust. Here is his recipe courtesy Martha Stewart:

Chris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas
    * 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
    * 2 cups warm water (105 degrees to 115 degrees)
    * 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
    * 2 teaspoons fine sea salt
    * Extra-virgin olive oil, for bowl

1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.

3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.

**I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary.
Neal Kranes made it!4 months ago

I just made this an it came out very good. Pretty easy to make overall. Lots of cheesy goodness. I added some prosciutto to the top and the made even more ridonculous!

Thanks!

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mistyp1 year ago
Congrats on becoming a finalist! Good luck!
Yum! I love putting Mac and cheese and bacon bits on my pizza when I go to soup plantation :-)
woldini (author)  RollerScrapper1 year ago
Bacon bits - yes!
*drool*
woldini (author)  GorillazMiko1 year ago
*slurp*
Oh my lord yes. Love seeing the onion powder and mustard in your mac and cheese too - that's how I make mine as well :D
woldini (author)  jessyratfink1 year ago
Try it on pizza next time!
mistyp1 year ago
I thought the idea of this was disgusting when I saw it on a frozen pizza, but I knew the kids would love it. Despite being a frozen pizza, it actually tasted addictingly good. I bet yours would taste even better!
woldini (author)  mistyp1 year ago
Since I haven't eaten frozen pizza in over 15 years I will have to take your word on it. I am surprised the pasta stands up well to freezing and then baking. You should really try to make your own sometime.
You can put Mac n' Cheese on Pizza?!? You have blown my mind today sir!
woldini (author)  Penolopy Bulnick1 year ago
I try my best.
emia1 year ago
good!
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