recipe for home made pizza please?

Answer 1

Uncle Charlie's homemade pizza. This has been in the family for generations.

INGREDIENTS
DOUGH:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening

SAUCE:
1 tablespoon vegetable oil
1/2 cup chopped onion
1 (6 ounce) can tomato paste
6 fluid ounces water
1/2 teaspoon white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes
DIRECTIONS
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

Answer 2

This makes great thin crusty Pizzas. This is the basic recipie, you can add your own toppings.

Pizza margherita

Dough

9fl oz/250ml warm water
1/4 sachet dried yeast
1/2 teaspoon caster sugar
1lb/450g strong white flour, plus xtra for dusting
2 tsp extra virgin olive oil
1teaspoon salt

You will also need a 12"(30.5cm) square piece of card.


Combine the water, yeast and sugar in a large bowl, add half the flour and mix to a sloppy dough. Add the oil and the salt. Gradually add the rest of the flour until you have a ball of dough. Dust a work surface with flour and knead for 10 mins until it is smooth. (Or you could use a mixer with a dough hook and knead for 5 mins). Flour a plate, halve the dough and form into two neat spheres. Place on the plate, sprinkle with flour, cover with a damp tea towel and leave to rise for about two hours in a warm room, until doubled in size.

Topping

1 x 400g tinned chopped tomatos
extra virgin olive oil
a handful of basil leaves, shredded
1 buffalo mozzarella, finely diced
sea salt and black pepper.

Tip chopped tomatoes into a bowl, add a good slug of olive oil and the shredded basil leaves. Give it a stir.
Pre heat the oven to its maximum temperature and place a baking sheet inside. Liberally cover the work surface with flour and flatten half of the dough, using the heel of your hand, then roll out into a 12"(30.5cm) square. Sweep some more flour underneath it, neaten the edges so they are slightly thicker than the inside. Slip the piece of card under the dough.
Dress the pizza with half of the tomato, leaving a 1" (2.5cm) band at the edge. Scatter over the mozzarella, season and drizzle with more olive. This is important to assist cooking the top.
Slip the pizza onto the hot baking sheet and cook for 7-10 minutes until the edges are golden and crisp, with risen bubbles. While its cooking roll out the othe half of the dough and assemble the second pizza. Eat the first whist the second one is baking.

If you can't be bother with all that, buy some good quality cibatta bread, split it in half and use it a as a pizza base with the tomato topping. Pre-heat oven to 230C/450F/Gas mark 8, cook for 7-10 mins, until cheese has melted and golden.

Answer 3

LUXURY PIZZA

8 oz. plain flour
1 level teaspoon salt
2 1/2 fluid oz. milk
3/4 oz. fresh or 1/3 oz. dried yeast
1 level teaspoon caster sugar
1 1/2 oz. unsalted butter
1 large egg

FILLING:
2 large onions
2 small cloves garlic
1 lb. tomatoes
2 tablespoons olive oi
1 level teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano
salt and black pepper
6 oz. quick-melting cheese

GARNISH:
1 tin anchovy fillets
3 oz. black olives

Sift the flour and salt into a warm bowl and make a well in the centre.
Heat the milk until tepid and use a few drops to cream together the yeast and sugar. (If using dried yeast, follow the manufacturer's instructions)
Pour the yeast mixture and the rest of the milk into the flour, together with the melted butter and beaten egg.
Work the dough with the hand until it is smooth and leaves the sides of the bowl clean.
Shape the dough into a ball and put it into an oiled polythene bag.
Leave it in a warm place until it has doubled in size.
Meanwhile, prepare the filling:
Peel and roughly chop the onions and garlic.
Skin the tomatoes and chop them roughly.
Heat the olive oil in a heavy-based pan and cook the onion and garlic over moderate heat until soft and transparent.
Add the tomatoes to the pan.
Cook for about 10 minutes, then stir in the marjoram or oregano.
Season to taste.
Set the filling aside.
Cut the cheese into thin wedge-shaped slices, and drain the anchovy fillets.
When the dough has risen, knead it lightly with the finger-tips for about 2 minutes.
Shape it into a circle 12 in. across.
Put it on a greased and floured baking tray.
Cover the dough with the onion and tomato mixture to within 1 in. of the outer edge.
Arrange the cheese on top in a fan-like pattern, slightly overlapping the slices.
Decorate the cheese with the anchovies and dot with olives.
Bake the pizza near the top of an overn pre-heated to 425 degrees Fahrenheit for 25 minutes or until the cheese has melted and browned slightly, and the dough is well risen.
Pizza is best served straight from the oven, but it can also be served cold, or re-heated in the oven, at low heat.

Answer 4

When i'm making pizza, i like to make a double recipe for foccacia bread - which is a basic yeast bread dough, using olive oil as the fat and i like to throw in some chopped sunsweet tomatoes and dried basil. split the recipe in half, using half as your pizza base and the other half as foccacia which i serve with homemade aioli (garlic mayonnaise). for the toppings i like to keep it simple enough - use a good quality crushed tomato sauce to which i add chilli, garlic and oregano and the reduce over a low heat for a while to thicken it. then i use rounds of mozzarella, baby plum tomato halves and torn fresh basil. only add the torn fresh basil after the pizza has been cooked with the toppings on as the heat will wreck the flavour otherwise. i like my pizza base medium thickness so it takes about 15 mins to cook at 180 deg centigrade. stick the foccacia in at the same time, making sure to press depressions in it all over, brush with a little olive oil/milk and throw a bit of coarse sea salt on top before popping it in. Think i'll make homemade pizza tonight now - i'm inspired!!!

Answer 5

Homemade crust:
For the dough (makes 2 )
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt

Put yeast in water and let rest 10 minutes.
Put flour and salt together, make a well in middle. Add oil and honey and yeasty mixture. Knead by hand, let rest thirty minutes. Divide in two, let rest 10 minutes. Knead and roll out into two pizzas and top as you like!

Answer 6

Loads of good recipes given already. Mine not as authentic however. when kids demand pizza after school I often knock up a cheese scone mix. roll very thin, part cook, add tomato, plus favorite toppings and cover with even more cheese!! Very quick for mid week. Kids love it, but not as good as the real thing!

Answer 7

Barbecue Chicken Pizza:

14 min
4 servings

2 large chicken breast halves, cooked, coarsely shredded
1/2 cup hickory flavored barbecue sauce
8 ounces gruyere cheese, grated
16 ounces Boboli pizza crusts
3/4 cup red onions, thinly sliced
1 green onion, chopped
fresh cilantro

1. Place baking sheet on rack in oven and preheat oven to 450 degrees.
2. Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza.
3. Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes.
4. Let pizza stand 5 minutes before cutting.

Answer 8

Buy a pre- made crust at the store
Top with alfredo sauce instead of red, then fresh spinish, minced garlic, feta cheese, I also use black olives & bacon, but you can put what ever you like on it. Sprinkle on some dried basil or mince up some fresh basil and sprinkle it on.

This makes a GREAT pizza!!

Answer 9

Try Jamie Oliver's Pizza base recipe in his book jamie's italy. I tried this and the pizzas were fab - really authentic italien thin and crispy. Good luck -let me know if you need the actual recipe. p

Answer 10

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