Home made Pizza Recipe?

Question

what is good recipe for home made pizza

Answer 1

Thin-Crusted Pizza Recipe Courtesy of Gourmet Magazine

1 1/2 cups unbleached, all-purpose flour
1 teaspoon salt
1/2 cup warm (110 degree) tap water
2 teaspoons active dry yeast
4 tablespoons olive oil
One 12-inch round pizza pan
*Note: If you double this recipe to make two pizzas, do not double the quantity of yeast.


Place the flour and salt in a 2-quart mixing bowl and stir well to mix; make a well in the center.
Measure the water and pour it into a small bowl. Sprinkle the yeast on the surface of the water and leave it to soften 3 or 4 minutes. Whisk the yeast and water together then whisk in 1 tablespoon of the oil.

Pour the liquid mixture to the well into the flour and stir with a rubber spatula to form a soft, sticky dough. Turn the dough out on a floured work surface. Knead the dough gently, folding it over on itself, and scraping it off the surface with a spatula or plastic scraper if it is very sticky. Avoid adding more flour to the dough -- that will produce a tough pizza. Knead for about 5 minutes, until the dough is smooth and no longer so sticky.

Rinse and dry the bowl. Spread 1 tablespoon oil all around the inside of the bowl. Form the dough into a ball and place in the bowl. Turn the ball upside down, so that the top surface of the dough is oiled, and cover the bowl with plastic wrap. Allow dough to rise at room temperature about 1 hour, or until doubled in bulk. For advance preparation, cover and refrigerate the dough several hours or even overnight.

To form the pizza crust, generously flour the work surface. Flour your hand and scrape the dough from the bowl in one piece, without stretching or folding it. Place the dough on the floured work surface so that what was on top in the bowl is now underneath.

Scatter a tablespoon or so of flour over the dough and press down on it with the palm of the hand. Be careful to keep the dough an even disk shape. If the dough is freshly made, it may resist slightly. Should that happen, cover it with plastic wrap and allow it to rest for about 5 minutes, then resume the process. If the dough has been rested for a long time either in the refrigerator or at room temperature, it will respond easily.

Form your right hand into a fist and begin to press the dough in a circle, about 1/2-inch in from the edge of the dough, with the middle joints of your fingers (as though knocking on a door). Pull gently with your other hand on the edge of the dough, opposite where the dough is being pressed. Continue around the crust two or three times in this manner to flatten and widen it. For a rectangular crust, press and pull the dough into a rectangular shape -- use a rolling pin of the dough resists. Pour the remaining 2 tablespoons olive oil onto a round or rectangular pizza pan and spread it with the palm of one hand. Fold the crust in half and transfer it to the oiled pan. Unfold the dough and press it into place in the pan with the palms of both hands, gently stretching from the center outward. If the dough resists, cover with plastic wrap and allow it to rest for about 5 minutes, then resume the process.

When the dough is properly stretched, it should be about 1/8-inch thick and have a 1/2-inch wide border which is slightly thicker.

Set racks at the lowest and highest levels of the oven and preheat to 450 degrees.

Top the pizza with any of the suggestions that follow the recipe. Bake the pizza on the bottom rack of the oven for about 30 minutes. After about 10 minutes, lift an end of the pizza with a metal spatula to check that the bottom is not burning. If the bottom is coloring too quickly, slide another pan under the first one. If the bottom is light golden, check again after another 10 minutes. When the pizza is done, the top should be sizzling gently, and the bottom a dark brown. If the top has not colored sufficiently when the bottom is done, place pizza on top rack of the oven for an additional 5 minutes


PIZZA NAPOLETANA
1 1/2 cups chopped, well-drained canned tomatoes
2 tablespoons finely grated Parmesan or Pecorino Romano
1 teaspoon dried oregano
2 tablespoons olive oil


PIZZA MARGHERITA
This pizza was invented in 1889 by Neapolitan pizzaiolo Raffaele Esposito and named for Queen Margherita of Italy. The pizza echoes the colors of the flag of the newly united Italy: red (tomatoes), white (mozzarella), and green (basil). It is perfect in summer when fresh perfectly ripe tomatoes and basil are in season. If you use fresh tomatoes, you will need about 1 pound, perfectly ripe, either round or plum. Plunge them into boiling water for half a minute, remove and peel them. Halve the tomatoes and squeeze out the seeds, then chop and drain the pulp.

Sprinkle 3 tablespoons coarsely chopped fresh basil on the dough before adding the tomatoes and 2 tablespoons oil. Sprinkle the pizza with 2/3 cup shredded mozzarella.

Variations:

Pizza Nuda: This is really a focaccia, but it is made with the crust for Pizza Napoletana. Bake the pizza crust with a drizzle of oil and a sprinkling of coarse salt. The result will be thin and delicate, somewhat like a flour tortilla in flavor and texture.

More Pizza Toppings:

Though I am partial to a typically Italian tomato and mozzarella pizza topping, there are many alternatives. The following should inspire you on to create your own favorite pizzas, either the thick- or thin-crusted variety. Remember though: too much of any topping makes for a wet and soggy pizza, no matter how long it is baked. For numbers 4 and 5, spread the toppings on the completely baked or grilled crust.

1: 2 cups coarsely grated assorted cheeses, such as Gruyere, Fontina, Gorgonzola or Roquefort (crumbled), and Parmesan, plus a drizzle of 2 tablespoons olive oil.

2: 2 cups roasted peppers cut into thin strips, plus a drizzle of 2 tablespoons olive oil, a peeled and thinly sliced clove of garlic, and a sprinkling of 1 or 2 tablespoons grated Parmesan.

3: Substitute 1 cup of crumbled mild goat cheese for the Parmesan with the roasted peppers, above.

4: Spread the crust with 1 cup ricotta seasoned with salt, pepper and a teaspoon of crumbled dried oregano. Top with 4 ounces shredded prosciutto.

5: Top the completely baked crust with thinly sliced smoked salmon. Cover with dabs of creme fraiche, ground pepper, chopped onion, and capers.

Tips:

1. Make and partially bake several crusts. Wrap well and freeze; then grill as needed. The crusts don't even need to be defrosted before grilling.

2. Make pizza dough the day before and store tightly covered in the refrigerator. The chilled dough will stretch or roll out even more easily.

3. For a pizza party, make a number of crusts in advance, then prepare bowls of toppings so guests can create their own topping combinations.


Storage: Serve immediately. If the pizza has to wait, the crust may become soggy and reheating may make it hard rather than crisp.
Hints for Success: Be sure that the oven has preheated sufficiently before putting in the pizza. A pizza with an underdone crust is very unappetizing

VARIATION:

GRILLED PIZZA: Grilled pizza is one of the most popular items at Al Forno, Johanne Killeen and George Germon's charming restaurant in Providence, Rhode Island. In their book Cucina Simpatica, (HarperCollins, 1991) they give detailed instructions for preparing pizza their way. My method is simplified using a partially baked pizza crust on a covered charcoal or gas grill.

To grill any of the thick- or thin-crusted pizzas in this chapter, allow the dough to rise in the pan and bake it on the middle rack of a preheated 450 degree oven, without the toppings, for about 10 minutes, until the dough is set and no longer sticky. Brush oil on the surface of the dough and immediately turn it out of the pan onto a preheated grill. Cook 2 to 3 minutes, or until well colored. Turn dough back over on grill and quickly place toppings on already-grilled side. Cover with a tent of foil or the lid of the grill and cook 5 minutes longer. Serve immediately

Answer 2

I've made this recipe for years.

PIZZA DOUGH

1 pkg yeast
1 1/4 c warm water
3 1/2 - 4 c flour
1/2 tsp salt

Sprinkle yeast on the warm water. Add 2 cups flour and salt. Beat. Knead until smooth and elastic. Shape into a ball. Place in a greased bowl, turn over to coat the other side, cover, and let rise 30 minutes. Knead to force out the air. Divide in half. Each half makes an 11" circle. Bake in a preheated 450º for 5 minutes to set the dough. Add your filling and place back in the oven for 20-25 minutes, changing positions halfway through until the cheese has melted and is golden. Makes 2 pizzas.

FILLING: (I generally add some of the following):

cooked and crumbled sausage
Canadian bacon
strips of steak
rings of green pepper
mushrooms- sliced
sliced tomatoes (will make the pizza a little runny)
mozzarella cheese
cheddar cheese
Tomato paste
slices of zucchini
ham
pineapple
pepperoni
sliced white or yellow onion
black olives
drained artichoke hearts

I cook the pizza for 5 minutes to set the crust so it's not sticky and then put on the tomato paste. Then I add a layer of the meats followed by the veggies and topped with the cheeses. You can put pepperoni on top of the cheese. Use the combination of the above to make whatever kind of pizza you like.

I have made the pizza crusts and placed them in the throw-away pie pans, cooking them for 5 minutes. Then I placed bowls of topping out for young people to make their own pizzas. Then in the oven they go. I never had a child ask for a second one - the first filled them up and they can put on only what they want.

Answer 3

Ingredients
For the base
2 cups of plain flour
2 tsp salt
olive oil, to blend
For the topping
2 tsp tomato purée
½ yellow pepper, de-seeded and sliced
1 egg
55-85g/2-3oz Red Leicester cheese, grated
a few basil leaves, shredded



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the flour and salt into a food processor and, with the motor running, carefully drizzle in enough oil to bind the mixture together. Once a dough has formed, remove from the processor and shape into a round using your hands.
3. On a floured surface, roll the dough out to form a circle shape.
4. Place the base onto a greased, non-stick baking sheet.
5. Spread the tomato purée onto the base. Scatter the pepper slices over and then crack an egg in the centre of the pizza.
6. Sprinkle the grated cheese over and scatter the shredded basil leaves over the top.
7. Bake in the oven for 10-12 minutes, or until the dough is crispy and the cheese has melted and is golden and bubbling.
8. Remove from the oven and serve.

Answer 4

I don't even bother with making the dough. I use unleavened bread...it's thin and crisps up beautifully as I don't like stodge. I roast m own garlic, onion, tomatoes and capsicum (ever so much cheaper than buying it in jars from luxury delis) and make a simple pasta sauce to cover the bases. Then I pan fry off some small strips pof bacon and chicken. Slice hot slalmi thinly, mushrroms and black olives...good quality mozzarella for the topping, but I mix in other cheeses,,,Romano, Peccorino, Parmesan...whatever I have. Even a nice cheddar can be lovely. If you're keen on vego pizza, I like to try off the wall things like carrot and broccoli as toppings, along with the more traditional onion and peppers. Actually potato and cheese alone with the sauce base is great too. I always make sure to liberally sprinkle oregano and black pepper on them before they hit the oven. Actually one of the simplest and most delicious pizzas of all is the Margherita, which is just the sauce base, cheese and oregano and pepper...it's divine.

Answer 5

this one looks good
Vegetable Pizza
This veggie pizza is always a hit.
INGREDIENTS:
1 (8-ounce) can refrigerated crescent dinner rolls
1 (4-ounce) can refrigerated crescent dinner rolls
1 (8-ounce) package cream cheese, softened
1/4 cup mayonnaise
1 to 1 1/2 tablespoons commercial buttermilk salad dressing mix
1 cup fresh broccoli flowerets, chopped
1/4 cup chopped celery
1/4 cup chopped carrots
1/3 cup sliced green onions
1/4 cup chopped red bell pepper
1/4 cup ripe olives (optional)
PREPARATION:
Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400° for 8 to 10 minutes; cool. In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer until smooth and well blended
Spread cream cheese mixture over crust; set aside.
Toss chopped vegetables together in a bowl. Sprinkle vegetables over cream cheese layer. Cut vegetable pizza into and serve.
Makes about 24 slices of vegetable pizza

Answer 6

2and half cups self raising flour half cup plain flour 2tbls oil and enough water to make a doughy mix need the dough on some flour so it doesn't stick roll out put some tomato paste on it then grated cheese add what toppings you like cook in oven at 200degrease for 15 min.

Answer 7

this one is quick, and very easy, i learned this one in college. French bread, pasta sauce, and shreaded cheeze. Just use a spoon, and spread the sauce to your taste, and sprink the cheeze on, and oven for about, or toaster depends on how much your making. till the cheeze melts and your good to go. add whatever else you want on the pizza!!! fast and easy

Answer 8

Use a store bought crust and make sure you precook some of your topping if pork or chicken ensuring the are well cooked. Enjoy!

Answer 9

why waste the time, just call papa johns, it is good.