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Thread: Need Recipe for Pizza!!

  1. #1
    sultanbuy is offline Assistant Cook
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    Default Need Recipe for Pizza!!

    Hi all,

    I love pizzas... can someone here help me out on how to make pizzas, so that i can try it myself at my home.. thanks..

  2. #2
    joeve09 is offline Assistant Cook
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    hi sultanbuy,

    I'm new here in this forum,and I'm also finding information on how to make pizzas.I hope someone can help us.


    joeve09

  3. #3
    natasha90 is offline Assistant Cook
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    Prepare your pizza toppings and preheat your oven 200 deg on the convection mode. Put in the pizza on the grill stand and let it cook for 8 minutes, once that is done you can grill it for 2 minutes and you can have a nice cheesy brown crust with a nice pizza below it! Never use the microwave mode or you will get a pizza as hard as your serving dish.Apple iPad takeaway EPOS suppliers

  4. #4
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    Ingredients

    2 tablespoons sugar
    1 tablespoon kosher salt*
    1 tablespoon pure olive oil
    3/4 cup warm water
    2 cups bread flour (for bread machines)
    1 teaspoon instant yeast
    2 teaspoons olive oil
    Olive oil, for the pizza crust
    Flour, for dusting the pizza peel

    Toppings:

    1 1/2 ounces pizza sauce
    1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
    A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

    Directions

    Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

    Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

    Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

    Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

    Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

    Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

    Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

    Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

    Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

    This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon.

  5. #5
    harveysmith27 is offline Assistant Cook
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    If you want to make pizza at your home recipe mentioned below:-

    Ingredients

    Pizza Dough: Makes enough dough for two 10-12 inch pizzas

    1 1/2 cups warm water (105°F-115°F)
    1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
    3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
    2 Tbsp olive oil
    2 teaspoons salt
    1 teaspoon sugar

    Pizza Ingredients

    Olive oil
    Cornmeal (to slide the pizza onto the pizza stone)

    Tomato sauce (purée)
    Mozzarella or Parmesan cheese, shredded
    Feta cheese
    Mushrooms, thinly sliced
    Bell peppers, stems and seeds removed, thinly sliced
    Italian sausage, cooked ahead
    Chopped fresh basil
    Pesto
    Pepperoni, thinly sliced
    Onions, thinly sliced
    Sliced ham

    Special equipment needed

    A pizza stone, highly recommended if you want your pizza dough to be crusty
    A pizza peel or a flat baking sheet
    A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

  6. #6
    TracyBB is offline Assistant Cook
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    Hi Sultanbuy. There are some great pizza recipes on this page - here is one more:

    Ingredients

    Dough:

    3.5 cups (500 grams) flour (preferably bread flour)

    8 g dry yeast

    Quarter cup (300 mL) warm water

    1 tablespoon honey

    Half teaspoon salt

    Sauce:

    4 tablespoons olive oil

    Leaves from three branches of fresh oregano

    2 garlic cloves

    1 dried chili pepper

    Teaspoon dried oregano

    quarter teaspoon kosher salt

    400 g canned peeled tomatoes with the fluids.

    Freshly ground black pepper

    ¼ teaspoon brown sugar

    Teaspoon ketchup

    Few drops of Tabasco

    Tablespoon milk

    Prepare:

    1. Start with the dough: Place flour in the mixer bowl and add the yeast. Add water and honey and mix for 3 minutes. Add salt and mix for another 7 minutes, until the dough is smooth and shiny. Cover the dough and set aside.

    2. Meanwhile, prepare the sauce: Finely chop fresh oregano leaves. Crush the garlic cloves. Pour the tomatoes with the liquid into a bowl and squeeze the tomatoes with your hands.

    3. Heat the olive oil in a medium sauce pan. Add the fresh and dried oregano, garlic, chili pepper, salt - and stir. Add the crushed tomatoes with the liquid and increase heat to medium. Add the black pepper, a few drops of Tabasco, brown sugar, a tablespoon of milk - stir, and cook over low heat about 20 minutes, until the sauce is reduced.

    4. While the sauce simmers, heat the oven to 482 degrees (250 degrees Celsius). If you have pizza baking stone, put it to the bottom of the oven, and let it warm up for about 30 minutes before baking.

    5. Design and bake: Divide the dough into two parts. On a lightly floured surface, roll out each part and place on baking paper.

    6. Spread each half with tomato sauce. Sprinkle with cheese - and then go wild. Practically everything you have in the fridge, or in the pantry can top the pizza. We baked them with thin slices of tomatoes, red onions, Brie cheese and corned beef. Bake the pizzas for about 10 minutes, until the crust is golden and cheese is bubbling.

  7. #7
    Anaya Adams is offline Assistant Cook
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    Quote Originally Posted by goodfoodwarehouse View Post
    Ingredients

    2 tablespoons sugar
    1 tablespoon kosher salt*
    1 tablespoon pure olive oil
    3/4 cup warm water
    2 cups bread flour (for bread machines)
    1 teaspoon instant yeast
    2 teaspoons olive oil
    Olive oil, for the pizza crust
    Flour, for dusting the pizza peel

    Toppings:

    1 1/2 ounces pizza sauce
    1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
    A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

    Directions

    Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

    Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

    Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

    Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

    Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

    Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

    Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

    Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

    Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

    This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon.
    Thanks a lot for sharing the recipe as how to go along and make a Pizza. I hope after i have the recipe i would finally be able to make a Pizza at home....

  8. #8
    Dr.B is offline Assistant Cook
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    Sounds delicious.I've noted the recipe in my health club Vernon Hills recipe book and surely gonna try it this coming weekend.

  9. #9
    Douglas is offline Assistant Cook
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    Well this is a good pizza recipe and really easy to make.The mushroom, filling was easy and very good. I made the
    soy-wheat flat bread, from the recipe and it tasted wonderful. We make them about three to four times a month or
    so and have given, the recipe to many of our cousins who have decided, to try low carbing it.

  10. #10
    joeconlon is offline Assistant Cook
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    I very much like Chef Emeril Lagasse's dough recicpe which follows. He includes two variations and I've liked both of them.

    Emeril’s Basic Pizza Dough Emeril Lagasse
    dough for one 15" pizza

    1 cup warm water (105 to 115 degrees F)
    1 (1/4-ounce) envelope active dry yeast
    1 teaspoon honey
    2 tablespoons extra-virgin olive oil
    3 cups unbleached all-purpose flour
    1 teaspoon salt
    Yellow cornmeal, for sprinkling the baking sheet
    In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
    Add 1 ½ cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
    Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 ½ hours.
    Variations:
    Parmesan Pizza Dough:
    Substitute 2 3/4 cups unbleached all-purpose flour and ½ cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour. Use a pinch of salt instead of 1 teaspoon. Proceed as directed above.
    Oregano Pizza Dough:
    Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above.

    This is my recipe for the Pizza tomato sauce.

    Tomato Pizza Sauce:

    INGREDIENTS:
    1 12 ounce can tomato paste
    1 ½ cups water (or use ½ water & ½ wine)
    1 teaspoon ground oregano
    ½ teaspoon basil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon sugar
    1/8 teaspoon garlic powder
    1/8 teaspoon onion powder
    1/8 teaspoon MSG (monosodium glutamate), optional

    Measure dry ingredients into a small container, mix together well, and set aside.

    In a medium sized saucepan, combine tomato paste with water over medium heat until it has a uniform consistency.

    When it begins to bubble, add pre-measured spices and reduce heat to medium-low.
    Allow to simmer, uncovered, 35 to 40 minutes until it reaches desired thickness.

    Stir occasionally. Cover and cool to room temperature.
    Refrigerate in an airtight container until needed, (up to 4 weeks).
    Makes about 2 1/4 cups...enough for 3 - 12" pizzas.

    As for toppings that's pretty much up to your own personal preferences. I like mine with sausage, mushrooms, black olives, green peppers, onions, both fresh and shredded semi-dried mozzarella, basil, and a sprinkling of parmeggiana regiano.
    Making pizza is very easy and a lot of fun and it is a great family activity to do with the kids & grandkids. Everyone makes their own.

    I have a pizza stone on the bottom of my oven that I leave there permanently and I heat the oven as hot as I can (mine will get to about 550 F.) It usually takes about 5-8 minutes to finish. Keep an eye on it and go by the smell. A pizza peel will help you get it out of the oven.

  11. #11
    Jackson's Avatar
    Jackson is offline Assistant Cook
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    Really nice talking about pizza recipe and also really nice above comments, guys, i also want to say something about pizza recipe, guys, before read, this thread, i have no proper information about pizza recipe, but after read this thread, i have some proper information about pizza recipe, it's really nice guys, keep it up ...

    commercial kitchen supplies
    Last edited by Jackson; 11-21-2012 at 05:44 AM.

  12. #12
    Tango is offline Assistant Cook
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    Hi there! Just wanted to pass along that there are a lot of different videos on YouTube that can help you learn how to make homemade pizza. Search for 'pizza', 'pizza recipes', or 'how to make pizza'. Good luck... Bon appetite!

  13. #13
    dianneazuma54 is offline Assistant Cook
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    When making pizza, how can I stop the cheese and toppings from sliding off?





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  14. #14
    nickr is offline Assistant Cook
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    You could use a little less sauce or perhaps make a thinner crispier crust that will hold up better but really there is nothing wrong with a little spillage. I prefer a hot, dripping slice of Pizza myself.

  15. #15
    Marrie Ann is offline Assistant Cook
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    Quote Originally Posted by TracyBB View Post
    Hi Sultanbuy. There are some great pizza recipes on this page - here is one more:

    Ingredients

    Dough:

    3.5 cups (500 grams) flour (preferably bread flour)

    8 g dry yeast

    Quarter cup (300 mL) warm water

    1 tablespoon honey

    Half teaspoon salt
    Very cute to replace sugar in dough with honney.

  16. #16
    Join Date
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    Quote Originally Posted by goodfoodwarehouse View Post
    Ingredients

    2 tablespoons sugar
    1 tablespoon kosher salt*
    1 tablespoon pure olive oil
    3/4 cup warm water
    2 cups bread flour (for bread machines)
    1 teaspoon instant yeast
    2 teaspoons olive oil
    Olive oil, for the pizza crust
    Flour, for dusting the pizza peel

    Toppings:

    1 1/2 ounces pizza sauce
    1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
    A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

    Directions

    Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

    Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

    Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

    Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

    Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

    Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

    Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

    Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

    Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

    This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon.
    Yummy recipe!!!

  17. #17
    jerrodmerit is offline Assistant Cook
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    An easy pizza recipe is easy enough to find. You can buy a cookbook, ask for recipes from friends, or download resources online. The last option is my favorite because as a career woman and a mom, I neither have the time to peruse cookbooks or compare notes with friends.
    bridge financing
    Last edited by jerrodmerit; 01-12-2013 at 05:18 AM.

  18. #18
    russellester1 is offline Assistant Cook
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    Who doesn't love pizza? I do, you do, our friends do. Everyone loves pizza - and it's easy to see why. If you're the type who does not cook or does not have the time to cook, then pizza deliveries are a lifesaver.london office space

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