homemade pizza recipes?

Question

any recipes for homemade pizza wouldbe appreciated.

Answer 1

HOMEMADE PIZZA

2 cans tomatoes, undrained and chopped
2 green peppers, chopped
2 onions, chopped
2 tsp. salt
2 tsp. sugar
1 tsp. dried oregano
1/8 tsp. pepper

Combine and simmer over low heat 1 hour, stirring occasionally. Cook ground meat (1 1/2 pounds) with salt until no longer pink. Drain, spoon tomato mixture over crust. Add meat, olives, etc. Bake at 450 degrees for 10 minutes. Add Mozzarella and Cheddar cheese. Bake 10 more minutes. Top with Parmesan.

CRUST FOR HOMEMADE PIZZA:

1 c. boiling water
2 tbsp. shortening
1/4 tsp. salt
1 pkg. yeast (fast acting)
3 to 6 c. flour

Mix all ingredients, divide in two and place in pizza pan. Cook for 10 minutes and remove and place sauce and cheese on top.

Answer 2

Anybody can make pizza how about pizza bread. Start with the ingredients; pepperoni/ sauce/ sausage/ onions maybe some black olives and 8-16 ounces of the cheese of your choice
Using a package of fresh dough that you can find in the deli section of your local grocery store, flour up your hands and the cutting board or other surface you plan to use to stretch your dough. I prefer to use both hands and slowly stretch it out in the air.

With the dough as thin as you can get it lay it of a lightly oiled Teflon of air bake cookie sheet.

Preheat your oven here to 350 degrees

Start with your sauce as a base then use your imagination saving the cheese for last.

Using both hands role one side over and overlap the other side pinching the edge to the underlying crust

I check it every 15 minutes and role it over when it's ready. This should serve 4-6 people depending on their hunger

Answer 3

Ingredients
1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110° to 115°)
1/4 cup canola oil
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 pound ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
3 teaspoons dried oregano
1 teaspoon dried basil
1 medium green pepper, diced
2 cups (8 ounces) shredded part-skim mozzarella cheese


Directions
In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.
Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.
Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.
Bake at 400° for 25-30 minutes or until crust is lightly browned. Yield: 2 pizzas (3 servings each).

Answer 4

If your in the mood for awesome personal pizzas, use this idea?
pita bread, spread little olive oil on top of pita, spread some canned tomatoe or spaghetti sauce on top. Add cheese, any of your personal favourites. If their are several people who want some, you can have fun and everyone have something different. Heat in oven on 400 degrees for 10 minutes. Enjoy.

Answer 5

2 cups of flour,2 to 3 spoons of good olive oil,a pinh of salt,and 1 tea spoon of dry yeast mixed in a glass of warm water.mixed it all together,knead it until you see it looks like dough consistency...leave for 10 to 15 minutes and that's it.if you want your pizza to be thin,grab a roller pin,or if you want it "american style"just put the dough in a baking tray and press it with your fingers...top it with whatever you want,bake it and voila..yummy !!! good luck

Answer 6

www.recipezaar.com

Answer 7

Here's my recipe in my cook book and a friends recipe. They are both awesome!

B.B.Q. Pizza on a Lid
David Herzog

1 12” pizza crust
1/3 cup b.b.q. sauce
1 cup mozzarella cheese, grated
½ cup cheddar cheese, grated
1 pound diced cooked chicken
1 green pepper, sliced
½ medium red onion, sliced
2 Roma tomatoes, diced
1 bunch green onion tops, thinly sliced into rings

Use either a pre-baked 12” pizza crust or make your own 12” in diameter. Lightly oil a 12”Dutch oven lid and place crust on the lid. Spread the b.b.q. sauce within ½” of the outside edge. Evenly spread the cheese over the sauce and crust, next evenly spread the chicken, peppers, and onions over the top of the cheese. Place the pot over the lid and bake pizza with 22 coals on top and 16 coals under the lid. Bake 20 minutes. Brush coals and ash from the pot then remove the pot from the lid with leather gloves. Top with diced tomatoes and green onions. Serves 4 to 6

Basic Pizza Dough
David Herzog

2 tsp. honey
1 package active dry yeast (about 2 ¼ tsp.)
¾ cup warm water (100° to 110°)
2 ¼ cups flour, divided
½ tsp. kosher salt
Cooking spray
2 Tbs. stone-ground yellow cornmeal

In a large bowl, dissolve honey and yeast in water. Let stand 5 minutes or until bubbly. Add 2 cups. Flour and salt to the yeast mixture; stir until a soft dough forms. Turn dough out on a floured board and knead until smooth and elastic, about 6 minutes; add enough of the remaining flour to prevent the dough from sticking to your hands. (dough will feel slightly sticky) Place dough in a large bowl coated with oil turning dough to coat with oil. Cover and let rise in a warm place (85°) free from drafts for about 30 minutes or until doubled in size. Roll dough into a 12” circle about ¼” thick on a lightly floured board. Place the dough on a 14” Dutch oven lid, oiled and lightly coated with cornmeal. Lightly spray surface with cooking spray and cover with Dutch oven and let rest 15 minutes. Remove Dutch oven and prepare your favorite pizza with toppings of your choice.



Dean's B.L.T. Pizza
Ingredients:
1. Coarse Ground Corn Meal (Might be hard to find)
2. Pizza Dough (A take and bake skin from a nearby pizza parlor works)
3. Contadina Pizza Squeeze (Squeezable pizza sauce in a plastic bottle)
4. 1 lb. Mozzeralla Cheese (Grated)
5. 1 package of thick sliced bacon (20 slices or there abouts)
5. Best Foods Mayonaise (The small squeezable bottles are easy to use)
6. 2 tomatoes
7. 1 head of lettuce
8. parchment paper

Procedure:
1. Fry the bacon and dice it up. (Toss into a zip-lock bag and set aside)
2. Slice & dice tomatoes. (Toss into a zip-lock bag and place into refridgerator or ice chest)
3. Chop up about 1/2 head of lettuce. (Toss into a zip-lock bag and place into refridgerator or ice chest)
4. Roll the pizza dough thin and dock it. (If you don't have a docker, use a fork)
5. Sprinkle a generous amount of Coarse Corn Meal on top (Soon to become the bottom) of the pizza dough. (Corn meal is used to keep the crust from sticking, but I like the added flavor and tecture it brings to the pizza)
6. Place a sheet of parchment paper on top of the dough and flip this over. (If camping, I keep my dough sandwiched between 2 layers of parchmnet paper... If doing at home, I just leave the pizza skin in the paper tray)
7. Remove either the top layer of parchment paper or paper serving tray from the dough, redocking the dough at this time doesn't hurt either)
8. With a set of extra hands, grab the four corners of the parchment paper and place the the paper, corn meal and prepared dough into the oven.
9. Optimum size of dough will yield a small lip of dough around the oven wall. (Keeps ingredients in place and allows for more goodies without spillage during baking)
10. Squeeze a generous amount of Contadina Pizza Squeeze onto the dough and spread it out evenly. (Please don't balk, this sauce is really good)
11. Sprinkle the grated mozzerella cheese over the layer of sauce.
12. Sprinkle the diced bacon over the cheese. (A small amount of grated cheese placed over the bacon, will act as a net and hold loose chunks of bacon firm while seving pizza)
13. Bake the pizza hot and fast with one quarter rotation of lid and oven at the mid point of baking time. (See disclaimer below)
14. When pizza looks nice and browned, remove and place on a pizza board.
15. Squeeze a spiral pinwheel line of mayonaise on hot pizza and spread it out evenly to form a uniform thin layer and let it start to melt.
16. Slice the pizza into desired amount of pieces.
17. Toss on a heavy layer of chilled chopped lettuce.
18. Toss on a generous amount of tomato bits.
Note: As the pizza is served, you will end up with a moderate sized salad on top of the pizza board.

ENJOY!!!

Oh Yaa... That disclaimer:
Notice I didn't give any baking times?
Well, I'm a complete rookie at using camp style dutch ovens with briquettes.
Heck, I just learned about pre heating the oven yesterday while reading ths forum...
But...
Here's what worked for me:
1. Started will a cool oven.
2. 50 briquettes on the lid.
3. 15 briquettes under the oven.
4. Baked it for twenty-five minutes, with one rotation and a peek at 15 minutes.

Dean's Pizza Dough

I played around with some dough making yesterday, hopeful to come up with a scratch dough, which could be made while camping...
I came up with the following, which easily yielded a trimmed 14" pizza skin, which gave me a 1" lip of dough around the perimeter of a Lodge 14" Camp Oven.
Ingrediants
3 Cups - White Flour
1/2 Cup - Yellow Corn Meal (Fine Ground, not Coarse)
1/4 Oz. - Dry Yeast (With Future Use By Date)
1/2 Oz. - Dry Yeast (With Expired Use By Date, for a stronger yeast taste) *Optional
1/2 Tsp. - Sea Salt
1 Tblsp. - Sugar
2 Tblsp. - Olive Oil
1 1/4-Cup - Water (Next time, I'm gonna subsitute with flat beer)
Instructions
Start the yeast mixture by using 1/4 cup of warm water, half of the sugar and 1/4 Oz. of the new yeast. Mix well and set aside.
In a mixing bowl, add the flour, salt olive oil, remaining sugar and 1/2 Oz. of expired yeast. (If available) Mix well.
When yeast mixture becomes foamy, (signs of being active) add to the mix.
Add remaining water and mix well, with a fork, then graduating to hand until dough is a consitent ball.
Knead dough with both hands for about five minutes. (Dough should be smooth and elastic)
Place dough in a lightly olive oiled bowl, cover and allow dough to rise for 1 hour in a warm place.
Dough should be doubled in size now... Punch down the dough and allow to rise a second time. (covered amd warm)
After at least one more hour, punch dough down and on a flat surface, covered with parchment paper... roll dough out to at least make a 15" circle.
Dock the dough with a dough docker. (fork works too)
Place a 14" bowl upside down on dough and trim the dough to a finished 14" diameter.
(Optional Step) Sprinkle dough surface with coarse corn meal, cover with additional layer of parchment paper and flip the "sandwich over with a pizza peal and lightly redock trimmed pizza skin.
Place trimmed pizza skin and parchment paper into cold 14" Lodge Camp Oven, using the pizza peal.
Center trimmed pizza skin by moving overhanging parchment paper and form a 1" wall of dough around the bottom of the oven wall. Trim excess parchment paper, that sticks up above wall of oven.
Add sauce, cheese and other ingredients and place lid on the oven.
Place 20 briquettes below the oven and 50 briquettes on the oven lid.
Bake for 25 minutes, with one quater rotation of oven and lid at 12 1/2 minutes.
Here are some shots of yesterday's BLT with this dough, which BTW had an awesome yeasty taste to it...