pizza's recipe.?

Question

please help me to make a pizza . It's so interesting to have a pizza by your own. thank you very much

Answer 1

Here are a few that we like to do here...


Fabulous Fajita Pizza
1 medium red bell pepper
1 medium green bell pepper
1 medium onion
Vegetable oil
1 garlic clove, pressed
1-2 teaspoons Pantry Southwestern Seasoning Mix
1/2 cup thick and chunky salsa
1 package (10 ounces) refrigerated pizza crust
Salt and ground black pepper to taste
6 ounces cheddar and Monterey Jack cheese blend, shredded (1 1/2 cups)
2 tablespoons fresh cilantro, snipped
1. Preheat oven to 425ºF. Slice red and green bell peppers into 1-inch strips using Utility Knife. Slice onion into 1-inch-thick slices using Ultimate Slice & Grate fitted with v-shaped blade.
2. Heat Stir-Fry Skillet over high heat; spray with oil using Kitchen Spritzer. Press garlic into Skillet using Garlic Press; stir-fry 30 seconds. Add bell peppers, onion and Seasoning Mix; stir-fry 1-2 minutes. Remove from heat; stir in salsa.
3. Roll pizza crust to a 14-inch circle on Large Round Stone using lightly floured Dough and Pizza Roller. Arrange vegetables over crust. Season with salt and pepper, if desired. Shred cheese using Deluxe Cheese Grater; sprinkle over pizza.
4. Bake 18-20 minutes or until crust is golden brown. Snip cilantro with Kitchen Shears; sprinkle over pizza. Cut with Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 20 g, Protein 9 g, Sodium 460 mg, Fiber 1 g
Cook's Tip: Substitute 1-2 teaspoons chili powder for Southwestern Seasoning Mix, if desired.
Chicken Fajita Pizza: Cut two boneless, skinless chicken breast halves (about 12 ounces) into 1-inch strips; stir-fry 2-3 minutes or until meat is no longer pink. Remove from Skillet. Stir-fry vegetables and proceed as recipe directs, tossing cooked chicken with vegetable and salsa mixture.

Three Step Pizza
Ingredients:
1 tablespoon cornmeal
1 package (10 ounces) refrigerated pizza crust
3/4 cup pizza sauce
1 cup chopped fresh vegetables

1/2 pound Italian sausage or ground beef, cooked and drained
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese


Directions:
1.Preheat oven to 400°F. Sprinkle Classic Round Stone with cornmeal. Roll pizza crust dough into a 12-inch circle using lightly floured Baker's Roller™.
2.Spread sauce evenly over crust. Top with sausage and vegetable toppings; sprinkle with cheeses.
3.Bake 15-20 minutes or until crust is golden brown. Cut into squares and serve with Large Serving Spatula.
Mediterranean Pizza
1 package refrigerated pizza crust
1/2 cup green bell pepper
1 jar (6.5 oz) marinated artichoke hearts
1/4 cup red onion
1 ounce fresh Parmesan cheese
2 plum tomatoes
2 ounces sliced salami (about 8 slices)
1/2 cup pitted ripe olives
1 cup shredded mozzarella cheese
1 tsp. dried oregano leaves

Preheat oven to 425. Roll pizza dough into 14” circle on 15” Round Baking Stone. Drain artichoke hearts, reserving marinade. Lightly brush crust with small amount of marinade using the Pastry Brush. Bake crust 8 minutes; remove from oven. Grate Parmesan cheese; sprinkle over crust. Stack salami slices; cut into quarters; arrange over cheese. Slice olives. Chop artichokes, green pepper, and onion. Slice tomatoes. Sprinkle artichoke mixture over pizza. Top with sliced tomatoes and mozzarella cheese. Sprinkle with oregano. Bake 13-15 minutes or until crust is golden brown and cheese is melted.

Answer 2

My wife makes the BEST pizza. Here is her deep dish recipe:

First off, it’s important to note that making pizza is more of a method than a recipe. Some parts look like a recipe, but mostly it’s HOW you do stuff.

Crust:

Make a sponge first.

Stir together:
2 c. of warm water
2 T. sugar
2 T. oil
2 T. yeast (remember that 1 packet of yeast = 1 Tablespoon)
2 t. salt
1 t. garlic powder
2 c. bread flour.
Let this sponge sit for about 20 minutes.

After the sponge is good and bubbly, mix in 1 t. oregano, 1 t. basil, and approx. 3 more cups of bread flour. Continue adding flour until until the dough is roughly the texture of your earlobe and pulls away from the side of the bowl as it mixes or kneads. You will need 5-6 cups of flour TOTAL, which includes the two cups already in the sponge; how much flour varies depending on the relative humidity of your kitchen. (Always use a Kitchenaid mixer if you have one.) If you’re kneading by hand, knead for approx. 8 minutes. If you’re kneading in a mixer with a dough hook, knead for about 4 minutes and be careful not to over-knead.

Cover dough with a clean towel and let rise for an hour or until double in size.

Prepare the rest of the pizza ingredients so you’re ready to assemble when the dough is ready.

Sauce: The easiest thing to do is find your favorite marinara/red sauce in a jar at the grocery store and use this. I’ll be posting a recipe for homemade pizza sauce later if you’re a real purist on such things. Use 1/2 to 3/4 c. of sauce per pizza.

Cheese: Buying the 5# bag of grated mozzarella at Sams club or Costco is the easiest. The type of pan you bake your pizza on will determine how much cheese you use. For extra flavor, mix in grated parmesan cheese. Freeze whatever cheese you don’t use.

Toppings: The sky is the limit. We always buy the ten pound bag of pepperoni from Sams club so we ALWAYS have pepperoni in the freezer. Other suggestions for toppings include sausage, hamburger, ham, green peppers, onions, jalapeno peppers, salami, minced garlic, anchovies, etc.

Pans: The heavier the pan, the better, especially when you’re making deep dish pizza. I like my pizza stones best. I use my 13″ pizza stones from Bed, Bath, and Beyond for deep dish pizza OR my 10.5 x 16″ rectangular stone pan from Pampered Chef. If I bake deep dish pizza on a flat stone, I have to be careful not to use too much cheese because it tends to slide off onto the bottom of the oven, making a nasty, burned mess. If I use a pan with sides, I can pile much more cheese on the pizza. If you don’t have a glass or stone pan, you can double your pans to slow down cooking the crust. I’m totally sold on making pizza on stones because it makes it so wonderfully crusty.

I use Pam non-stick spray on the pans and sometimes I also sprinkle a little cornmeal on the stone after I’ve sprayed it.

Assembling the pizza:

Figure out which pan you’re going to use. The dough will make two deep dish pizzas on 13″ pizza stones. It will also make one REALLY deep dish pizza in a rectangular 10″x16″ pan with sides. You can also use glass pie plates and get 4-6 pizzas from the dough.

Spread the dough–stretch it, roll it, pull it, toss it…whatever works best for you.

Spread the sauce around. Then decide exactly what KIND of deep dish pizza you want. You can either layer the ingredients first and then the cheese or you can put the cheese down first and then the rest of the ingredients. If you top it all with the cheese, everything stays much moister.

Let the unbaked assembled pizzas sit on the counter for about 45 minutes to let the dough rise. Then bake them at 350 for however lot it takes to get the crust golden brown. You’ll need to slide a spatula under the crust and either look at it or touch the underside of the crust so that you make sure that it’s fairly crusty. If the underside is still doughy, you need to let it bake a little longer. It’s very easy to make soggy deep dish pizza.

If you leave the pizza on the stones for a few minutes, it stays nice and hot and the crust stays crispy….both desirable things.

Enjoy!

Answer 3

"Homemade Pizza Supreme" - 2 pizzas

1 (1/4 oz.) pkg. active dry yeast
2 cups warm water (110-115*)
3 tbsp. vegetable oil
1 1/2 tsp. salt
4 to 6 cups all-purpose flour
SAUCE:
2 (8 oz.) cans tomato sauce
1 1/2 tsp. grated onion
1 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper
TOPPINGS:
4 cups (16 oz.) shredded mozzarella cheese
4 oz. Canadian bacon; diced
1 (3 1/2 oz.) pkg. sliced pepperoni
1 medium sweet red pepper; sliced
1 medium green pepper; sliced
1 (2 1/4 oz.) can sliced olives; drained
1 cup chopped onion
1 cup grated Parmesan cheese
1/2 cup minced fresh basil

In a large mixing bowl, dissolve yeast in warm water. Add oil, salt and 2 cups of the flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.
Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13" circle. Transfer to two 12" pizza pans; build up edges slightly. Bake at 375* - 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.

Answer 4

When the kids want to make their own I buy one of the pre-made crusts at the grocery store. Brush it with a little olive oil and bake for a few minutes. Then the kids spoon on a little of their favorite spaghetti sauce, add the toppings they like (pre-cut pepperoni, olives, ham, pineapple, etc....) and top with grated cheese. I pop it back into the oven and a few minutes later they are knee deep in their very own pizza.

They also like to make cheese pizzas out of our leftover french bread.

Good Luck

Answer 5

I am not good at the bread/crust part, I always buy ready make pizza crusts, or use pitta bread halves, or halved submarine rolls..
my topping is easy.. buy a jar of ready made sauce, pour it over bread, add whatever toppings you like, ie: pepperoni slices, canadian bacon, fried ground meat (with a dash of salt/pepper), onion, green pepper, black olives, tomato slices, pineapple slices.. (any combo of those) and loads and loads of shredded mozarella cheese.
I bake it for about 15min 350F till the top is bubbly, the cheese starts to brown and the crust is browning..

Answer 6

Here are two of my favorite, basic pizza recipes. One is for Garlic Chicken pizza http://mysisterskitchen.wordpress.com/2006/07/05/garlic-chicken-pizza/

and one is for basic pepperoni pizza http://mysisterskitchen.wordpress.com/2006/07/05/basic-pepperoni-pizza/

We make both of these at least once a week. The pepperoni pizza we can make, start to finish, in about an hour.

Answer 7

Crust
INGREDIENTS:
1 envelope active dry yeast
3 Tbsp. vegetable oil
1 cup warm water
1/2 teaspoon sugar
4 cups all-purpose flour
1 teaspoon salt
PREPARATION:
Put warm water in a cup; sprinkle yeast over water and stir in sugar. Let yeast stand for about 10 minutes, or until it begins to bubble.
Sift flour and salt into a large bowl; pour in yeast mixture and oil and then beat until a stiff dough is formed.
Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as necessary to keep from sticking to hands and board.
Place in a large bowl greased with shortening; turn dough over to coat the other side with shortening. Cover with a humid towel; let rise in a warm place, away from drafts, for about 40/60 minutes. Dough will be double in bulk. Punch dough down and divide in half. Grease two pizza pans and grease hands lightly. Place half the dough in each pan and stretch to fit bottom and up sides of pan, depending on thickness you want you will choose the size of the pans, I like very thin pizzas, so I make 3 with this recipe. .Bake crusts without toppings at 400 degrees for 10 minutes. You can store them at room temperature for 2 days, or freeze for longer storage. Then when you want to eat, add your favorite toppings and bake at 400 degrees for 15-30 minutes (depending on the size) until crust is golden brown and toppings are heated.

One idea for topping
Tomato sauce and mozzarela cheese:
Tomato sauce:
Put one big can of diced tomato in a container. Add 5chopped garlic gloves, 4 TBS olive oil, salt, pepper, oregano. Put the lid on the container and put it in the refrigerator for at least 3 hours (you may want to do this when you start to do the pizza dough)

Answer 8

TOPPING:
1 pound ground beef
1/3 cup chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon pepper
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup shortening
1 cup milk
2 cups shredded mozzarella cheese
DIRECTIONS
For topping, lightly brown ground beef and onion in a skillet; drain well. Stir in Worcestershire sauce, marjoram, oregano, sage, pepper and soup. Stir until well blended; set aside.
For crust, combine flour, salt, and baking powder in a mixing bowl; cut in shortening. Add milk and stir until combined (mixture resembles a soft biscuit dough). Pat dough into a lightly greased 15-in. x 10-in. x 1-in. baking pan.
Spread beef mixture over crust. Sprinkle with mozzarella cheese. Bake at 400 degrees F for 25 to 30 minutes or until lightly browned.

Answer 9

buy pizza crust or dough done for u and add tomato sauce like ragu or prego with meat pieces or garlic and herbs or vegetables like zuchini carrots and pour and spread on pizza and pile on mozzerella provolone parmesain garlic seasonings like salt garlic parsley pizza seasoning basil and add cooked sausage pieces or meat balls mini or pepperoni slices or add spinach or broccoli fresh to the pizza and canned spinach or add green and red and yellow peppers and onions cook very well and make sure it melts alot of cheese like mix of flavors

Answer 10

go to google, type in pizza recipe