Does anyone know how to make Pizza?

Answer 1

Making pizza every week and kept changing my recipe till it was perfect (according to others) before I placed it on the web:

http://www.jannekes.eu/pizza/index.html

On this page you'll find toppings too and 2 great pizza tomato sauce recipes (a "slow" and a fast one)

Greetz and enjoy!

.

Answer 2

You can buy your dough, or make it on your own (more on that later). After you have your dough all prepared, put the tomato sauce on the dough, put your prefered flavor of cheese, then add pepperonis, olives, mushrooms, onions,sausage, ect. (you know what you like----right??). And, now for the dough, here's a recipe.
pizza-dough recipe


PIZZA DOUGH

1 1/2 cups warm water
1 tablespoon active dry yeast
1 teaspoon honey
4 cups unbleached flour
1/2 teaspoon salt

In a large bowl, combine the water, yeast, honey, and 4 teaspoons of
flour. Stir gently to combine. Cover the bowl with a damp towel and
let stand for 30 minutes in a warm place until foamy.

Add the remaining flour and salt, then knead for about 10 minutes,
until the dough is well combined and smooth; add small amounts of
additional flour if the dough is sticky. Transfer the dough to a
large bowl, cover with a damp towel, and let rise in a warm place for
45 minutes, or until doubled in vol- ume. Punch the dough down and
roll to fit into a 16-inch pizza pan.

When you've topped it with your favorite stuff, cook it in a preheated
450 degree oven for 15-20 minutes.

Here's my take on the recipe. I added herbs and garlic powder to the
dough while kneading. I sort of stretched it to fit the pan by
holding it in my hands and letting gravity pull down on it till it was
almost big enough, then spread it on the pizza pan. I sprinkled more
garlic and onion powder all over the dough, but especially on the
edges. I also sprinkled it with a little bit of corn meal for
texture. I put it in the oven while I finished chopping my
veggies--about ten minutes?--so that it wsa not beginning to brown,
but there was a definite hardness to the puffed up crust. This keeps
the sauce from getting the dough soggy.

I made a double batch the night before I wanted the pizza and then I
split it into three equal parts. Each portion makes a thick, crisp
crust just right for my 12" pan. The other two parts I froze. I've
done this before and it works out wonderfully Acc ording to the
recipe, it can be frozen for 2 mo.

I do put a little pam in the bowl the dough sets in and a little on
the pizza pan, but otherwise it's Very Low Fat (VLF). Not as hard to make as it
might sound!

-------I know it says 'fat free', but try it. It tastes no different than ordinary pizza (homemade) dough. It's very good--for being fat free.

Answer 3

Pizza

Ingredient
75 g plain flour
25 g margarine
2 tablespoons cold water

Topping
100 g chicken meat, cooked and shredded
50 g cheese, grated
1 tomato, sliced
1 slice pineapple ring, cut into quarters
1/2 small capsicum, sliced
1/2 large onion, cut into rings
1 level teaspoon tomato paste
1/2 level teaspoon oregano

Garnish ( optional )
a sprig of parsley



Method
1 Sift the flour into the mixing bowl.

2 Rub in the margarine with fingertips until the mixture looks like breadcrumbs.

3 Bind the mixture with cold water to form dough.

4 Flatten the dough on a baking tray.

5 Spread the dough with tomato paste and sprinkle with oregano.

6 Top with chicken, tomato, capsicum, pineapple and large onion. Sprinkle with cheese.

7 Bake at 200 degree celcius/regulo 7 on the middle shelf of an oven for 20-30 minutes.

Answer 4

Yes invest in a pizza stone. These are invaluable in the making of a good crisp crust.

Answer 5

There are likely more recipes for pizza than can be counted. Following are some sites that have many pizza recipes:


http://www.whatscookingamerica.net/History/Pizza/PizzaRecipes.htm

http://www.bhg.com/home/Pizza-Recipes.html

http://www.cdkitchen.com/recipes/cat/16/0.shtml

http://www.pizza-recipes.net/

http://allrecipes.com/recipes/main-dish/pizza-and-calzones/main.aspx

Answer 6

PIZZA MARINARA
A variation of this recipe is made by adding 4 to 6 anchovy fillets to the topping. In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.
1 garlic clove
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza
1/2 cup Pizza Sauce
a pinch dried oregano, crumbled
1 tablespoon extra-virgin olive oil



At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°F-550°F).
Thinly slice garlic. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Scatter garlic and oregano over sauce and drizzle with oil.

Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.

Cut pizza into wedges and serve immediately.

Answer 7

Go here:
http://www.i-am-bored.com/bored_link.cfm?link_id=11443

Answer 8

http://www.pizzahut.com

Answer 9

Yep
get dough, cheese, tomatoes, whatever else u want on it, duh