anyone know a recipe for pizza?

Question

just been looking round on the internet and all i keep coming up with is buy pizza base.Its for my son who is cooking tomorrow and hasn't given me the list of ingredients i need to buy.I would be grateful thanks deb

Answer 1

Perfect Pizza Dough

I developed this dough years ago. Baking your dough on a pizza stone will
guarantee a nice crispy pizza. At least 45 minutes before baking pizza, put a pizza
stone [or 4 to 6 unglazed quarry tiles arranged together] on oven rack in lowest
position in oven and preheat oven to highest setting [500°F-550°F].

3/4 cup warm water [105°F to115°F]
1 teaspoon superfine sugar
1 envelope yeast [ensure its freshness]
2 cups flour
1 1/2 tsp. olive oil
3/4 tsp. kosher salt

Place 3/4 cup warm water and honey in mixer or food processor. Sprinkle yeast over;
let stand until mixture is foamy, about 5 minutes. Add flour, oil and salt. Process until
dough forms. Turn dough out onto lightly floured surface. Knead until smooth, about
5 minutes. Transfer dough to large oiled bowl; turn to coat. Cover with plastic wrap,
then kitchen towel. Let dough rise in warm draft-free area until doubled in volume,
about 1 1/2 hours. Punch down dough. Divide into 2 equal balls. Roll out your
dough, top and bake for 10 to 12 minutes until crispy.


Tom's Red Sauce

Don’t mistake the purpose of this tomato sauce, or be
fooled by it's glaring simplicity. The idea is that it not
compete with the cheese and toppings. Reducing the tomato
sauce deepens the tomato flavor and accentuates
anything you decide with which to pair it.

28-ounce can crushed tomatoes in puree
[preferably Italian; about 3 1/2 cups]
3 tablespoons olive oil

In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer,
uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about
2 1/2 cups. Season sauce with salt and cool to room temperature.

Sauce keeps, covered and chilled, 5 days.

Makes about 2 1/2 cups

Answer 2

I found this recipe ages ago it does take long to make, the indredients are simple to use and it tastes really good no matter what toppings you have on it.


Ingredients:
500g self raising flour
1 teaspoon salt
1 tablespoon oil
150ml water
125ml milk

Topping:
150g cheese
Toppings of choice

Sauce
1 can chopped tomatoes
1 medium onion
25ml frying oil
2 teaspoon sugar
2 tablespoon tomato sauce

Sift the dry ingredients; add the oil, milk and water to form soft but manageable dough. Press the dough onto a grease pizza pan or round tea tray. Fry the onion in the oil and add all the remaining sauce ingredients. Leave to simmer. Spread the sauce onto the dough, right to the edges, then decorate with toppings. Bake at 200oC for 20-30 minutes or until underwside of base is brown and crisp.

Answer 3

I'm of Italian descent and make homemade Pizza all the time - it's really easy. But I just read TOMato's recipe (the first post-er) and the dough recipe is very similar to mine. I also use a stone, but have not "preheated" it the way he suggests. I will try that next time. For the sauce, I just use my own home made spaghetti sauce - you probably have your own recipe for that. If not - Ragu Pizza Sauce is fairly good if you want to save time.
After the pizza is assembled and ready to bake in the oven, I usually top it with oregono and a bit of crushed red pepper, if you like it a bit spicy.
Good luck!

Answer 4

Basic Pizza Margarita
Dough
2-3 cups of all purpose flour
1 package active dry yeast
1 cup warm water
2 Tablespoon cooking oil

Topping
Mozzarella cheese
tomato paste
Basil
salt
pepper
extra virgein olive oil to drizzle on top

Preheat oven 375* farenheit
Knead the dough
Let rise till double the size.(10 mins)
Punch down
Shape the pizza.
Put the sauce, basil , cheese.
Bake 15 mins
Drizzle olive oil.

Answer 5

Starter

2 Tsp. Yeast - active dry or 4/5 small cake yeast (14 g)
1/4 Cup Water - warm (59 ml)
3/4 Cup Flour - unbleached all-purpose (100g)

Dough

7/8 - 1 1/4 Cups Water - (207 - 296 ml)
2 1/4 Cups Flour - unbleached all-purpose (300g)
1 Tsp. Salt (5g)

Note 1: Using 7/8 cup of water will result in a less wet, or soft dough; a dough which is easier to make and work with when making the pizza. Using 1 1/4 cups of water will result in a very wet dough. Wet doughs are harder to work with, but result in a crust much more like pizza in Italy.

PROCEDURE

Starter

Dissolve the yeast in 1/4 cup of warm water and allow it to stand for approximately 5 -10 minutes. Add the 3/4 cup unbleached all-purpose flour, and mix until the flour is absorbed. Cover the starter with a cotton towel and allow it to remain at room temperature for 1 hour.

Dough

Mix the salt (1 tsp.) with the flour (2 1/4 cup). Add the additional 7/8 to 1 1/4 cups of water to the starter. The water should be at room temperature. Add the flour/salt mixture, and continue to mix the ingredients to the consistency of a soft dough. Knead the dough until it is smooth and elastic.

Divide the dough into 3 portions. Shape each into a ball. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (1/4 inch thick lumber core plywood works well) with flour. Place the 3 portions of dough on the flour dusted surface. Cover with a cotton or linen towel, and allow them to rise until double their original size. this usually takes approximately 1 1/2 - 2 hours. (Depending upon how soon the dough will be used, the kneaded portions can be wrapped individually in plastic wrap, placed in a plastic bag and stored in the refrigerator for several days, or frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out).

As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.

Fold the edge of each portion of dough toward the center, kneading it gently, while maintaining a round shape. Place each portion onto a floured work surface. Work with each portion individually. Roll the dough into a circular shape of about 10-12 inches.Drizzle at least 1 Tsp. of Olive Oil over the pizza, spreading it with your hand or a paper towel. All of the surface except for an inch around the edge should be covered with a thin layer of olive oil. The coating of olive oil serves a number of purposes: It coats the dough thereby making it impermeable to the water in the tomato or other toppings. thus the pizza has less tendency to become soggy and to stick to t he peel. Additionally, the olive oil heats faster and assists in the cooking of the ingredients.

The initial topping, except in "White Pizza", should consist of 3 - 4 tablespoons of crushed fresh or canned tomatoes. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. (In authentic Italian pizza, the tomato base is thin enough to see the dough underneath, especially where the back of the spoon has spread the sauce.) For vegetarian pizza you have to add mozzarella cheese and mix of vegetables grilled (you grilled them before) variable quantity of courgettes, asparagus, and artichokes, spinach and other you prefer, add also Extra virgin olive oil salt and pepper an hot spicy if you like

Answer 6

My favourite is to cover the base with passata (tomato puree, but nicer), add mozzerella, spinach leaves, sliced olives and drizzle with olive oil. Then crack a raw egg on top in the middle, add some salt and pepper and stick in the oven for 12mins. Fab!

Answer 7

If i was you i would ring the school an they should be able to get the recipe for you my daughter always does this to me , i only now how to make pizza by buying base first .

Answer 8

Cheese and tomato, sausage, egg, bacon, chips & beans now this is what you call an early morning pizza

Answer 9

There are about 50 here...take your pick.

xxR

Answer 10

here's my PERSONAL pizza recipe: 365-9801. (it's the local Dominio's)