I found this recipe on a Chowhound message board a long time ago. It's not quite the same as Victory Pig, but it's still makes good pizza. It was posted by Shirl. S.
Victory Pig Pizza Restaurant is definitely a blast from the past. It's only open a couple evenings a week. You park your car, flash your lights and they come out to your car to serve you. (You can also eat inside if you prefer to do that.) Here is my recipe for a pizza similar to Victory Pig Pizza. It is a greasy, softdough pizza but so good!
I have found that if I put a pizza stone at the lowest level in my gas oven and use a dark jelly roll pan...it turns out great. But watch it can burn quickly. I sometimes will bake for 10 mins at the bottom then move the pan up closer to the top if the dough is getting too dark on the bottom.
Victory Pig Style pizza
1 Lb Can of tomatoes
1 onion, sliced very thin
8 oz Muenster cheese, shredded or sliced (your preference) We like more cheese.
olive oil ( I use extra virgin)
2 pkgs dry yeast dissolved and proofed in 1 cup warm water
1 tsp sugar
1 tsp salt
2 1/2 cups sifted flour
Knead together until smooth. It is a soft dough. Cover and let raise for 20 mins. Coat cookie sheet with enough of the olive oil so the dough will "fry". The pan should be well coated on bottom and up sides. Spread dough over this...not always an easy task. I find it's easier to stretch the dough off the pan, and finish it in the pan. Let raise again for 10-15 mins. Rub top of dough lightly with more oil. Cover with half of the cheese. This is an important step...Squish the tomatoes to break them up a bit and place on top of cheese. Crushed tomatoes just don't do the job. Add onions, salt, pepper and remaining cheese.
Bake 450 F for 20 mins.
After posting the recipe above, I got another recipe from someone who had a relative who worked at Victory Pig many years ago. You'll have to scale it down make one pizza since the sauce and dough quantities are obviously for many pizzas.
It was also a challenge to stretch the dough in the pan of oil and seemed a little impractical to keep letting the dough rise. It turned out about the same as the recipe above.
Here are his instructions:
Victory Pig Pizza:
- 50lbs of GoldMedal self-rising Flower
- 3/4 LB of salt
- 25 lbs. of water
- 1 1/4 LB of fleshmans yeast ( cake type )
- mix - up, let it proof once
Put 1 3/4 cups of Planters Peanut oil ( re-use over & over until it's dark) into large deep disk baking pan ( 12" by 18", 21/2" deep)
Put in 2 lbs. of dough
Let it rise unit it could be stretched out to fit about 2/3 of the pan, no oil on top
Let it rise
Stretch to fit entire pan, let it rise, approx. double
Sprinkle top with a palm full of salt, lightly spoon on sauce, about one cup +
- 1 gallon of Contadina whole peeled tomatoes ( in can) crushed
- 1 gallon of Contadina tomato paste
- 3/4 gallon of water
Put on onions:
Bermuda sweet onions sliced very thin on a meat slicer layer on two had full of sliced onions, salt again.
Cheese, sliced 16 slices per LB - Wisconsin White cheddar only
Immediately put into 450 degree F oven turning every 2 minutes. Cook for about 4 to 8 minutes depending on oven temp, until crust was golden brown & bubbles formed all over the dough, pierce bubbles.
Slide pie out of pan, save oil in pan about half is not absorbed into dough ( this allows the pizza to be fried on bottom & baked on top)
I've had several people comment that the ovens at Victory Pig are modified so that they run hotter than a normal pizza oven, which may account for why the dough fries on the bottom without burning the cheese on top.