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i am trying to cook,and i made lots of mini-pizzas.now i want to cook a real pizza.(no alcohol,wine and any kind of alcohol,please!)i am not an alcohol person!!!!!!!!

2007-03-01 10:30:44 · 13 answers · asked by Ayesha Q. 2 in Food & Drink Cooking & Recipes

13 answers

Hi I'm very happy you like pizza. I'm Italian and I'm writing from the centre of Italy and of course I'm happy to help you..
Pizza dough with brewer's yeast - Traditional recipe
500 g (1.1 lb) white flour
25 g (1 oz) brewer's yeast
4 tablespoons extra virgin olive oil
300 ml (10 fl oz - 1 1/4 C) warm water
2 pinches of salt

Prepare the pizza dough. Put the flour in a bowl or on a work surface. Make a well in the centre and crumble the brewer's yeast in it. Melt it with some warm water with a fork or your fingertips and then add salt and oil. At this point slowly draw in the flour from the edge of the well, stirring and adding the warm water gradually, until a soft dough forms. It's difficult to say how much water you need. The quantity can vary every time. It depends on the flour, on the temperature and on other variables. Sometimes you'll have to add much more water; or you'll have to add some flour if the dough is very sticky. But don't worry! You'll become very good in a short time. You only need to try a few times. Knead the dough on the floured work surface for 10 minutes until it is smooth and elastic and there is no trace of the dough on your fingers. Cover with a napkin and allow to rest for at least 2 hours or until the dough doubles in size in a warm place, faraway from draughts.
If it is cold, you can put a bowl full of hot water under the dish with your pizza dough.


Then if you wish to eat a pizza like in Italy
You ca put only pureed tomatoes and mozzarella + extra virgin oil and cook it (This is Margherita)
Or
puréed tomatoes (passata) , champignos, green olive, black olive and artichokes in oil, mozzarella, ham and extra virgin olive oil
60 g (2oz) champignons in oil (mushrooms)
60 g (2oz) green olives, stoned
60 g (2oz) black olives, stoned
10 artichokes in oil (This is capricciosa)
Buon Appettito e un grosso bacio dall’Italia

2007-03-01 12:40:08 · answer #1 · answered by Anonymous · 0 0

The answer to your question differs according to what region you live in. It would be hard to give a really great answer without knowing where you live, what you like and what exactly is your idea of pizza.
Here is an explanation of some different types of pizza. (I have left a few out for times sake).
First Neapolitan, normally cooked in a wood-fired or brick oven, good Neapolitan pizza has an extremely thin, bubbled crust. Slightly charred areas give off hints of bitterness to offset the sweet-tangy flavor of tomato sauce and the licorice flavor of julienned basil. Scattered pieces of fresh mozzarella accent, rather than cover, the tomato sauce. Neapolitan pizza is never served by the slice, and rarely comes out pre-cut.
In Chicago it's all about quantity when it comes to pizza. The thick crust is best when made with oil and butter, providing a crisp, breadlike texture and buttery flavor. The sauce is on top and the cheese on the bottom, and a bevy of ingredients, ranging from sausage to cooked peppers and onions, are stuffed in between. Fork and knife are required.
In California. Seasonal ingredients, often organic and local, define California pizza. The crust -- thinner is better -- is the vehicle for showcasing the bounty of the season. From stinging nettles to orange bergamto anything is fair game when it comes to toppings for a California pizza.
And last but, certainly not least, New York. True New York pizza has a blanket of blistered cheese covering a thin crust and a layer of sweet tomato sauce. Too many toppings are considered to spoil to a die-hard New York pizza-lover -- nothing should ruin a plain slice. And it tastes better if you fold it in half.

Basically I suggest you pour over a few recipes you find on the internet and make it your own. Imagination is the stuff a good cook is made of. You can virtually put anything you like on a pizza. I like pineapple and ham sometimes or fresh sliced tomatoes with any meat & cheese & mushrooms.
Sometimes I make pesto pizza or a white cheese sauce wtih sundried tomatoes and artichoke hearts.
It's all about what your tastes are.
Just experiment and enjoy.

2007-03-01 11:00:27 · answer #2 · answered by Smurfetta 7 · 0 1

SKILLET TORTILLA PIZZA

This is a quick, tasty snack for when you're in a hurry and don't have the time for take-out!

1 tortilla
1/3 cup cheese (any kind)
1/4 cup tomato sauce
1 teaspoon olive oil
1/4 teaspoon each basil and oregano
olive oil spray
salt, pepper
garlic powder
hot salt or cayenne pepper (optional)

Heat a small amount of olive oil in a skillet on high.

Spray a tortilla with olive oil on both sides.

Season the top with salt, pepper, garlic powder and hot salt or cayenne pepper, if desired.

Mozzarella cheese is nice, but American, Cheddar, Provolone, Scamorza and Muenster cheeses also work well. This is a good way to use up cheese ends often available at the deli. Cut the cheese into 1/2" X 1/4" chunks. Have your ingredients ready for quick assembly on the hot pan as it continues to heat up.

When the pan begins to get hot, place the seasoned tortilla in the center of the skillet. Mound the cheese in the center of the tortilla, leaving a 1" margin around the edge of the circle. Allow a few minutes to go by, (don't walk away!) and as the cheese is partially melted and the skillet is becoming quite hot, pour the sauce over the cheese. Reduce heat at this point if needed, but the goal is for the tortilla to become golden brown and crispy.

Sprinkle the remaining seasonings over the sauce and drizzle with a few random drops of olive oil.

When the sauce is heated and the tortilla is golden brown underneath, use a large spatula to carefully transfer it to a dish.

Season with salt, pepper, and hot salt to taste (if desired) and roll up or cut into 4 triangle wedges or two halves for serving.

Each tortilla pizza makes one serving.

Simple, made with ingredients usually on hand, faster than thawing those tasteless frozen pizzas and so good!

Note: If you have flatbread or pita bread on hand, these can also be used for the crust. Spray with olive oil and proceed as above. Split pita bread by cutting along the side to make two circles. Place the crust part down. Pita will need a longer cooking time because of the added thickness, or simply place the pre-assembled pizza under the broiler instead.

2007-03-01 11:00:23 · answer #3 · answered by Anonymous · 1 2

I the best recipe!!!
Pepperoni Pizza Pita
'With its no-fuss pita crust, this pizza makes a quick meal for one

INGREDIENTS
2 tablespoons pizza sauce
1 whole pita breads
6 slices pepperoni sausage
2 fresh mushrooms, sliced
1/4 cup shredded mozzarella cheese
DIRECTIONS
Spread pizza sauce over pita bread. Top with pepperoni, mushrooms and cheese. Place on an ungreased baking sheet. Bake at 400 degrees F for 4-6 minutes or until cheese is melted.

2007-03-01 12:28:39 · answer #4 · answered by Anonymous · 0 0

Garlic Chicken Pizza:

25 min 10 min prep
4 servings

4 ounces light cream cheese, softened
1/4 cup nonfat sour cream
2 cloves garlic, mashed
1 cup cooked chickens, diced
1/2 cup red onions, cut in rings
1/2 tomato, chopped
1/2 cup mushrooms, sliced
1 cup mozzarella cheese, part skim milk,shredded
1 pizza dough
3 tablespoons parmesan cheese

1. Preheat oven to 350 degrees.
2. Mix together the cream cheese, sour cream and mashed garlic until smooth.
3. Spread on the pizza crust.
4. Top with the chicken, onion, tomato, mushrooms and cheese.
5. Bake for 15 minutes or until the crust is done and the cheese is melted.
6. Top with parmesan cheese.

2007-03-01 11:04:05 · answer #5 · answered by Girly♥ 7 · 1 0

Dial 1-800-Pizza Hut

2007-03-01 15:59:25 · answer #6 · answered by classic 6 · 0 0

Best Pizza ever

The Crust:
Ingredients
1/2 tbs. Fresh Yeast
1/4 c slightly warmed water
1/2 tsp. sugar
2&1/2 c bread flour
1/2 tsp. salt
1/2 tbs. olive oil
Blend fresh yeast with a little of the measured water blended with the sugar. *For dried yeast dissolve 1/4 of sugar with 1/3 of the water, sprinkle the yeast on top of the water and whisk. Leave to stand 10-15 Minutes until frothy.
Sift the flour and salt into a bowl and make a well in the center, add the oil, sprinkle over with a little more flour.
Add the yeast liquid and most of the remaining water and mix well until the dough starts to leave the side of the bowl. If it seems too stiff add the remaining liquid slowly.
Turn onto a lightly floured board and knead well for about 10 minutes. When the dough is elastic and smooth place in a floured bowl and cover with a tea towel or plastic wrap. This will take approximately an hour in a warmed kitchen. until the dough has doubled in size
The dough can then be knocked back (punched down) and allowed to rise again. This second rising makes a much better pizza.
punch dough again, and shape into pizza, I use a Pizza Stone as my pan.

The topping:
Ingredients
8 oz Tomato sauce
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 c finely chopped onions
1/4 tsp. dried rosemary
1 tbs. v8 juice
8 oz of mozzarella in sheets
1/2 pint sliced Portobello mushrooms
Combine all ingredients except cheese and mushrooms.
Spread the sauce on the shaped out dough.
Place the mushrooms on the sauce in an interesting pattern
place cheese so it fully covers pizza. Cut left over sheets to cover any exposed sauce.
Place in 425 degree oven until cheese is brown and bubbly.
Trust me, let it cool before you cut and eat.

2007-03-01 10:43:41 · answer #7 · answered by Angel****1 6 · 2 3

I never knew that alcohol was a common ingredient in pizza?

2007-03-01 12:18:52 · answer #8 · answered by krisx42 3 · 0 0

seafood pizza the bestest

2007-03-01 10:51:17 · answer #9 · answered by bright or not ??????? 2 · 0 1

use frozen pizza dough and add virgin olive oil after u flatten it out then add tomato sauce like prego with natural seasonings add garlic provolone ricotta mozz and parmesan cheese parsley basil onion pepperonie or sausage pepper

2007-03-01 10:36:33 · answer #10 · answered by Anonymous · 0 4

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