how can one make pizza ?

Answer 1

Easy Deep Dish Pizza

2 (28-ounce) cans plum tomatoes, drained well and chopped
4 garlic cloves, finely minced
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
3 teaspoons olive oil, divided
Cornmeal
1 (1-pound) loaf frozen bread dough, thawed
1 pound (about 4 cups) shredded mozzarella
1/2 pound bulk Italian sausage (mild or hot), cooked and drained.*
1/2 cup freshly grated Parmesan
Preheat oven to 425*F (220*C).
Combine tomatoes with garlic, parsley, oregano and basil in bowl.
Brush 12-inch diameter deep-dish pizza pan (or use 13 x 9 x 2-inch baking pan) with 1 teaspoon oil. Sprinkle pan with cornmeal.
Roll bread dough out to 13-inch round on lightly floured surface. Transfer dough to pan, extending 1-inch up pan sides. Spread dough with 1 cup tomato mixture. Sprinkle half of mozzarella over. Top with half of cooked sausage and remaining tomato mixture. Sprinkle with remaining mozzarella. Distribute remaining sausage atop mozzarella. Sprinkle with Parmesan and drizzle with remaining 2 teaspoons olive oil.
Bake until cheese bubbles and begins to brown and crust is golden brown, about 40 minutes.
Serves 8.

*You may substitute with any variety of cooked meats, such as ham, pepperoni, chicken or ground beef.

Answer 2

In the Oven! We no longer buy pizza because we love my homemade version so much better- the price is great too!
Momma's Dough:
2 cups flour 1 Tablespoon quick (red star) yeast 1 teaspoon salt
3/4 cup hot! tap water (this is to activate the yeast for "rising" your dough) *oil spray, kosher salt & cornmeal for pan "dusting"*
***Mix the dry stuff together well then mix in your water. Form a ball with your dough, using shortening or olive oil coat the inside of a bowl then place the dough in bowl & roll it around to lightly coat the ball. Cover with a towel & leave somewhere warm for around half an hour. (in summer I put it on the porch)
*** Now spray oil in your pan, dust with cornmeal & sprinkle a little kosher salt too. Now spread your dough out in the pan. You are now ready for your choice of toppings! You can also make individual pizza's with different toppings too.
***For sauce we use just regular plain tomato sauce then sprinkle italian seasoning on it. Top with mozzarella cheese, portabella mushrooms, baby spinach leaves, thin sliced roma tomato, you name it what ever you want! You can also add seasoning to your crust when making it. We add the italian seasoning & sometimes garlic powder. My kids prefer momma's pizza & get mad when someone orders out!
I Hope this helps & answers your question.
http://unusuallyunusualfarmchick.blogspot.com/

Answer 3

Pip pip tally ho chaps we're off,,one can make pizza by buying a pizza base in a supermarket,,then applying a liberal amount of tomato paste or any sauce really that's takes your fancy then doucing the whole shebang in the most delectable toppings that would take your fancy,,oh and don't forget liberal amounts of cheese,pop this into a hot arger until its done,,get out the silverware and the cab sav and enjoy !!!

Answer 4

How to Make Pizza

Basic Bread and Pizza Dough
This basic bread and pizza dough can be used for any empanada, pizzette , pizza, bread, and calzone recipes. For recipes calling for bread dough, just leave out the olive oil. For recipes calling for pizza dough, make sure to include the olive oil. To make dough in a mixer, see the Basic Bread and Pizza Dough in an Electric Mixer. The range of salt given is to your taste. This amount of dough will make five very thin 14-inch-diameter pizzas, the kind of pizza you are most likely to find in Italy.





One 1/4-ounce package active dry yeast

1 cup warm water (105 to 115 degrees F)

3/4 to
1 1/4 teaspoons salt, to your taste
3 1/2 cups bread flour or all-purpose unbleached flour, sifted

3 tablespoons extra virgin olive oil (only add if making pizza)




1. In a large metal mixing bowl, previously warmed under hot running water, then dried, dissolve the yeast in the warm water. Let it rest for 5 minutes, then add the salt and shake gently.

2. Add the flour and olive oil (only if you are making pizza) and mix until you can knead it with your hands. The dough should stick a little bit for the first few minutes but will then form itself into a ball with more kneading and folding. Once it is formed into a ball, dump it onto a lightly floured wooden surface and knead for exactly 12 minutes. If making bread, do not add flour or water, if needed, until at least the eighth minute of kneading.

3. Once the ball of dough is smooth, place it in a lightly floured or oiled bowl, cover with a clean dish towel, and let rise in a warm (80 degrees F) place, such as inside a turned-off oven, for 2 hours.

4. Punch down the dough after 1 hour, cover, and let rise another hour. For more flavor, let the rising process go on longer: cover the dough with plastic wrap and place in the refrigerator overnight (this is called a cold rise), but let the dough return to room temperature before working it again. Now it is ready for making into a pizza. If you are making bread, go on to step 5, otherwise, use this dough for any recipe calling for Basic Bread and Pizza Dough.

5. Preheat the oven to 475 degrees F. Transfer the dough to a baking stone, form into the shape you wish, and score with a razor blade or very sharp knife. Place a pan of water in the bottom of the oven, then the loaf on the baking stone on the center rack. If you have another baking stone or baking tiles, you can line some in the oven for better tasting and textured bread. Reduce the oven temperature to 425 degrees F and bake until golden brown on top, about 40 minutes, spraying it with water at first. Let cool on a wire rack before slicing.

Variation : Use 6 tablespoons milk and 3/4 cup water instead of 1 cup water for a richer flavor.

Makes 2 thin-crust 16-inch pizzas, 5 very thin 14-inch pizzas, or 4 slightly thick 12-inch pizzas, 10 pizzette , ten 4-inch empanada or calzone disks, or 1 large round loaf bread



Basic Bread and Pizza Dough in an Electric Mixer
Read the instructions to your mixer. This recipe was tested on a KitchenAid mixer.

One 1/4-ounce package active dry yeast

1 cup warm water (105 to 115 degrees F)

3/4 to
1 1/4 teaspoons salt, to your taste
3 1/2 cups bread flour or all-purpose unbleached flour, sifted

3 tablespoons extra virgin olive oil (only add if making pizza)


1. In a large metal mixing bowl, previously warmed under hot running water, then dried, dissolve the yeast in the warm water. Let it rest for 5 minutes, then add the salt and shake gently.

2. Add 2 1/2 cups of the flour and the olive oil (only if you are making pizza dough) and attach to the mixer affixed with the dough hook. Run according to the directions of the manufacturer, about 2 minutes, adding the remaining flour in 1/2-cup increments. Let the mixer run until the dough is pulled off the walls of the bowl and is being pushed by the dough hook.

3. Once the ball of dough is smooth, remove the mixer bowl and remove the dough from the bowl. Place it in a lightly floured or oiled bowl, cover with a clean dish towel, and let rise in a warm (80 degrees F) place, such as inside a turned-off oven, for 2 hours. Proceed as the recipe instructs.



Secrets of Baking Pizza
There are many different ways you can make pizzas, beyond the topping. They can be cooked at temperatures ranging from 350 degrees F in a home oven to 900 degrees F in a commercial wood-burning brick pizza oven. High heat gives the best results. I tend to make pizzas in three different ways. Sometimes I make pizza on a large 16-inch pizza pan, either solid or perforated, or directly on a baking stone. The dough is about a third of an inch thick, and I bake it at either 555 degrees F for just a few minutes or at 450 degrees F for a little longer. Or I make a thinner pizza, about 1/8 inch thick, which I cook for about 10 minutes at 400 degrees F. Best thing is to experiment, but without a doubt your pizza will taste better if you are using baking stones, preferably 2, one on the rack above the pizza and one either directly under the pizza dough or on the rack under the pizza.

Answer 5

go to allrecipes.com

Answer 6

http://maindish.allrecipes.com/az/91769.asp

YUMMMMMMMMM

http://chicken.allrecipes.com/az/GourmetChickenPizza.asp

YUMMMERRRRRR

http://bread.allrecipes.com/az/JaysSignaturePizzaCrust.asp
(the crust)