Experience the True Flavor of San Mateo at Mr. Pizza Man

WE CATER: Our catering services also include a variety of salads, appetizers and soft drinks to offer a complete dining experience to you and your guests. Just relax and leave the cooking to us!
We cater a variety of Private Events including parties for Condos & Communities, Holidays, Birthdays (children & adult), Weddings, Anniversaries, Engagements, Family & Class Reunions and Business & Corporate Functions.

Our company has recently been revamped to improve efficiency and to provide better service to our customers. Organizational change is needed to address innovations, new technology, shifting customer demands, and other business critical issues.

We have a new management team comprising of some old and some new faces and we want you to be part of this changing phase as well. So, please let us know anything that you think it may help us to better serve you. Our management team is always ready to assist you.” Mr Pizza Man in San Mateo.

Louruama & Paulo Rossetto

Mr Pizza Man – Pizza Delivery

Making homemade pizza isn’t always as easy as it looks. If you skip some key steps, your pie can come out of the oven with unevenly cooked toppings and a crust that’s too soggy (or too crunchy!).

Crispy Grilled:
Pizza on an outdoor grill is a great alternative to oven-cooked pizza. I you love crispy crust; this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.” Preheat an outdoor grill for high heat, and lightly oil the grate. Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle. Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium. Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper. Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

Touchdown Pizza:

My favorite sports pub serves this, and I’ve come up with a simple and delicious home version. Many local restaurants sell wing sauce, and most grocery stores carry it near the steak and BBQ sauces. It’s rich, so serve in squares as an appetizer. Serve ranch dressing, celery, and carrot sticks on the side. Enjoy!” Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil. Place pizza crust on the prepared baking sheet. Mix chicken and 3 tablespoons wing sauce together in a bowl until evenly coated. Spread 1/2 cup wing sauce on the pizza crust: top with blue cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese. Bake in the preheated oven until pizza is cooked through and cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting into squares.

Wheat Pizza Dough:

This recipe makes one large pizza crust. Top crust with your favorite toppings and bake at 350 degrees F (175 degrees C) for 15 minutes.” Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed. Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.

This recipe’s been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn’t want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So, unless you’ve had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn’t go crazy, you should also cut back on the sugar by half a teaspoon.