i want to make a pizza from scratch, what should i use?

Question

obviously dough, tomato, and cheese is a good place to start,(lol) , but i know there are some tricks of the trade that makes a pizza great. i'm having a "make your own pizza night" this friday with my nephew and 2 nieces, mom , bro, and 2 sisters, where everyone makes their own little pizzas, top it with whatever they want, etc. although the kids will completely destroy their pizzas with peanut butter and popcorn, i want to at least make sure i get the basic ingredients right. anyone with tips on what specific sauces, seasoning, dough, toppings i should get(so at least the adult pizzas taste good), thank you very much for your help. i want to stick to a 30 dollar limit on the ingredients guys(anything more i would just order pizzas)......

Answer 1

Unless you have a death wish, don't try and make your own dough...Buy either fresh or frozen bread or pizza dough at the grocery store, or Pillsbury has a good pizza dough you just roll out and top..then buy bottled pizza or spaghetti sauce, some mushrooms, pepperoni, green pepper, olives, whatever they like, and oh yeah....don't forget the mozarella!!

Answer 2

Here is a basic recipe for the dough:

1 Tbs. active dry yeast
3/4 cup plus 2 Tbs. lukewarm water
2 3/4 cups all-purpose flour, plus 1/2 cup for
working
1 tsp. salt
1 Tbs. extra-virgin olive oil


In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.

Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as your work with it. (Or roll out the dough with a rolling pin.)

Transfer the dough to a baker’s peel or baking sheet, cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Makes 1 1/4 lb. dough, enough for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza.

You can top them with anything you like: use a basic pizza sauce or even a pesto sauce. Some considerations could be prosciutto, cheese, mushrooms, salami, pepperoni, onions, sausage, and different vegetables. You can also combine cheeses: mozzarella, parmesan, fontina, etc.

Basic Pizza Sauce (Tomato)

Ingredients:

1 clove garlic, mashed and minced
1/2 teaspoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano
1 tablespoon olive oil

Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas

Answer 3

handmade Pizza Dough Recipe (use even with pizza toppings you opt for to) Dissolve: a million T Yeast in 4 T warmth Water combine and upload to Yeast: a million C warmth Water a million-2 tsp Salt 2 T Olive Oil a million) Beat into yeast mix 2 C Flour then upload adequate flour so that you'll kneed till eventually the dough has a tendency to stretch somewhat than tear even as pulled on. 2) enable relax 10 minutes. 3) Press onto gently greased pan (hint: I positioned some cornmeal on the pans previously spreading the pizza dough on. only sprinkle a skinny layer over the oil.) enable upward thrust 10 minutes. 4) Bake at 425 degrees for 10 minutes. 5) upload toppings... sause, cheese, toppings... ect 6) Bake quarter-hour at 425 degrees. the perfect: to attempt a Greek Pizza use those toppings: sauce, mozzerella cheese, feta cheese, sliced black olives, sliced sparkling tomatoes, spinich... or maybe artichoke hearts!

Answer 4

try www.recipezaar.com or www.allrecipes.com for pizza sauce and dough.

Ingredients that I like include:
Italian sausage, pepperoni, bacon bits, bell pepper, mushrooms, fresh tomato, onions, mozzarella and cheddar cheese, black olives, and spinach. With pizza, your'e safe with anything. Have fun.

Answer 5

"By-the-Slice Pizza" - 4 servings

1 (8 oz.) pkg. (8) refrigerated crescent rolls
1/4 cup grated Parmesan cheese
1 (8 oz.) can pizza sauce
Tex-Mex, German, California or Italian Topping (below)
1 cup shredded cheese

Unroll crescent rolls; divide along Short perforations to form 4 rectangles. Pat the diagonal perforations together to seal seam. Place rectangles on baking sheet. Bake at 375* - 10 minutes.
Sprinkle Parmesan cheese over rolls; top with pizza sauce. Top with desired topping; sprinkle pizzas with shredded cheese. Bake for 6 to 7 minutes or until heated through.
TEX-MEX TOPPING: Arrange drained, diced green chili peppers atop slices. Sprinkle with cheese and continue as directed. Top with sour cream and crushed tortilla chips. Serve with taco sauce, if you like.
GERMAN TOPPING: Arrange drained and snipped sauerkraut and diced fully cooked ham atop slices. Sprinkle with cheese and continue as directed.
CALIFORNIA TOPPING: Arrange chopped avocado and diced cooked chicken atop slices. Sprinkle with cheese and continue as directed. Top with alfalfa sprouts.
ITALIAN TOPPING: Arrange sliced mushrooms and sliced fully cooked sausage or pepperoni atop slices. Sprinkle with cheese and sliced black olives. Continue as directed.

Answer 6

use burito shell.s place in pie pan,s can use spagetti sauce of choice and let every one make it the way they want it even taco pizza cut with pizza wheel crispy! cheap and easy cut up topping's put on paper plate's

Answer 7

This is a great article on creating perfect pizza

http://www.taunton.com/finecooking/pages/c00002.asp

Answer 8

buy same pizza express pizza in sainsbury,they are very good quality.

Answer 9

Try the following
Ingredients
For the pizza base
150g/5½oz self-raising flour
25g/1oz unsalted butter
30ml/1fl oz whole milk
For the pizza topping
100g/3½oz cherry tomatoes, chopped
150g/5½oz buffalo mozzarella, ripped into pieces
handful fresh basil, chopped
100g/3½oz Parma ham
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6, and place a baking sheet inside.
2. For the pizza base, in a food processor mix together the flour and butter, gradually adding the milk to bind the mixture into a dough.
3. Lightly flour a clean kitchen surface, and take the dough and flatten into a disc, approximately 1cm/½ inches thick.
4. For the pizza topping, evenly spread the tomatoes onto the pizza base, and then place the cheese pieces over the tomatoes.
5. Arrange the basil and Parma ham over the pizza, and season, to taste, with salt and freshly ground black pepper.
6. Place the pizza onto the hot baking sheet and cook, in the oven, for 10 minutes, or until golden and cooked through.
7. To serve, cut the pizza into slices then place on a chopping board.

or Chicken 'pizza'
Ingredients
1 tbsp olive oil
2 tomatoes, diced
salt and freshly ground black pepper
½ onion, peeled and sliced
1 tbsp tomato purée
1 tbsp tomato ketchup
splash of white wine
handful of sweetcorn and peas
55-85g/2-3oz mild cheese, grated
For the base
drizzle of oil
1 chicken breast, slit and butterflied out

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the base, heat the oil in pan and sear the chicken on both sides to brown. Transfer to the oven and cook for 8-10 minutes.
3. For the topping, heat the oil in a pan and add the tomatoes with the seasoning and onion, for a few minutes, to soften.
4. Stir in the tomato purée, ketchup and wine and then add the sweetcorn and peas. Heat for a few minutes.
5. Remove the chicken from the oven and spoon the topping on top. Sprinkle with the grated cheese and then return to the oven and cook for 4-5 minutes, or until the chicken is cooked through and the cheese melted. Serve.

or Neapolitan-style pizza
Ingredients
For the dough:
500g/1lb 2oz strong plain flour
1 tsp salt
1 tsp fresh yeast
325ml/11fl oz lukewarm water
For the topping:
300g canned plum tomatoes
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
30g/1oz parmesan cheese, freshly grated
a few fresh basil leaves or some dried oregano
140g/5oz mozzarella, roughly chopped
extra virgin olive oil, for drizzling
For the additional toppings:
1 garlic clove, finely chopped
1 rosemary sprig, chopped
30g/1oz taleggio, grated
2 slices speck
½ courgette, sliced
¼ aubergine, sliced
1 slice prosciutto
handful rocket leaves



Method
1. Preheat the oven to 250C/500F/Gas 9.
2. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour.
3. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes.
4. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well.
5. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them.
6. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice.
7. Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated!

or Cheese and ham pizza
Ingredients
large round of puff pasty
4 tbsp condensed mushroom soup
55-85g/2-3oz honey roast ham slices, diced
55g/2oz gruyère cheese, grated
salt and freshly ground black pepper
pinch of chilli flakes
handful of fresh basil leaves

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pastry base onto a clean flat surface.
3. Spread the mushroom mixture over and then scatter the ham and cheese over. Season with salt and pepper.
4. Place the pizza onto a non-stick baking tray and bake in the oven for 6-8 minutes, or until the base has risen and is crisp and golden, and the cheese has melted and is bubbling.
5. Remove from the oven and transfer to a serving plate.
6. Sprinkle with chilli flakes and scatter the fresh basil leaves over to serve.

or Hawaiian pizza
Ingredients
For the pizza base
225g/4oz plain flour
splash of water
splash of olive oil
salt and freshly ground black pepper
For the topping
3-4 pineapple rings
a few sunblushed tomatoes
55g/2oz ham, diced
55g/2oz gruyère, grated
salt and freshly ground black pepper

Method
1. To make the pizza base, combine all ingredients in a mixing bowl to form a dough.
2. Roll out the dough on a floured surface to form a circle about 0.5cm/0.25in thick.
3. Transfer the dough onto a large omelette pan and fry for 2-3 minutes each side.
4. Remove from heat and place on a baking sheet.
5. Arrange the pineapple rings, ham and sunblushed tomatoes all over the dough.
Sprinkle liberally with cheese and season with salt and pepper.
6. Bake in a hot oven 220C/425F/Gas 7 for 4-5 minutes until pizza is golden and the cheese is bubbling.
7. Serve immediately.