How do you make your pizza?
April 7, 2007 3:11pm CST
I have one in the oven right now that I am making with the best bread on the face of the earth! We get it at P.C. Market of choice! It is Foccia bread and I put Ragu Pizza sauce on it with a Pizza blend cheese and then extra mozeralla followed by pepperoni that is layered over itself so there is a lot of pepperoni on it and then top it with a little more mozerella! Yummy! About 15 minutes at 350 and you have one of the best pizzas you have ever tasted! Nice and fat crust that is not too crucnchy! If I want it a little crunchier I do not put it on a pizza plate to cook. Yummy! Try it out and let me know what you think!
2 people like this
10 Apr 07
My own pizza.. It's been long since I've made one.. :) I'm only using slice bread, I sliced it diagonally into 2 pieces and I can make as much as I can. Then I would prepare my pizza sauce, the one that can be bought in the market. The slice the hams, drain the pineapples and grate the cheese. The put all the topping on the slice bread, heat in a toaster then voila! Everything is done.. :) hehe
9 Apr 07
Dough: Basic White Dough 1 Tbs. sugar 1 cup warm water 1 pack (1/4 ounce) dry yeast 3-1/4 cups flour 1/4 cup olive oil (optional: excluding it makes a chewier dough) 1 Tsp. salt (if excluding oil, use 1/2 Tsp. salt) Whole Wheat Dough 1 Tbs. sugar 1-1/4 cups warm water (110 - 115 degrees) 1 pack (1/4 ounce) dry yeast 1-1/4 cups white flour 2 cups whole wheat flour 1 teaspoon salt 1/4 cup olive oil Dissolve sugar in water and add yeast. Stir gently until disssolved (about 1 minute) Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective. Combine 3 cups of the flour and salt in a large bowl. Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10-15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil. Let rise until doubled in bulk (45 minutes to 1-1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make one large (16") pizza or two small (12") pizzas. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking. Topping: 1/4 cup olive oil for frying onions 6 cups thinly sliced onions (approximately 3 pounds) 6 garlic cloves 3 Tbs. fresh thyme or 1 Tbs. dried thyme 1 bay leaf salt & pepper 2 Tbs. oil for dribbling on top of pizza (optional) 1 Tbs. drained capers 1-1/2 Tbs. pine nuts Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bay leaf. Cook, stirring occassionally, until most of the moisture has evaporated and the onion mixture is very soft, almost smooth, and caramelized, about 45 minutes. Discard the bay leaf and season with salt and pepper. Cover the dough with the onion mixture, sprinkle with capers and pine nuts, and drizzle with remaining olive oil if you are using it. Bake in pre-heated 500 degree oven for 10 minutes or until golden brown. The baking time will vary depending on whether you bake on a stone, a screen or in a pan. Be sure that your oven is well pre-heated before putting pizza in. More at .cs.cmu.edu
• United States
8 Apr 07
To be honest I have never tried to make pizza at home by myself. But me and my hubby love to eat pizza. We usually order fromm pizzahut or papa jhone's or domino's, and sometime buy frozen. But I think now I would try to make myself after reading your recipe. And also I am thinking of one recipe posted by one of my Mylot friends. I am going to try with this two recipe. Thanks for sharing this. It sounds yummy and easy to make.