How to Make A Great Pizza
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www.youtube.com My famous pizza recipe revealed! :o) For the Dough….. 4 cups of unbleached white bread flour 1 teaspoon of salt 1 1/4 cups of water 2 tablespoons of olive oil – extra virgin 1 sachet of easy-blend dried yeast 1/2 teaspoon granulated sugar Add the ingredients to the bread machine and run on the dough settings (my machine runs for 1.5 hours on dough) Topping ingredients: For the Tomato paste… 50% Tomato puree 50% tomato ketchup mix with a small qty of water add spice / hot sauce if preferred Any cheese Any vegtables you like Most meats Gas mark 7 (218°C or 425°F) cook for approx 15 to 20 mins until it looks done. Avoid making the crusts tall or they will singe in the oven! Enjoy! Sound FX credits: From the freesounds project: 18665__Halleck__cheering_16.mp3 31169__lonemonk__approx_850_enthusiast_audience.wav .
Help answer the question about bread machine mixes
Bread Machine?
Looking for some help,
I have a Bread Machine that I aquired and it didn't come with instructions. I would like to know should I hand mix the dough first and put in the machine and set it and let it work that way:
Or do I put the ingredients into the machine and let the machine work the dough itself?
Someone please help me.
Queen
About Author
Rick if you come in Italy i invite you to try the real Pizza, Thanks for the video,Please don’t stop with your tutorials. Ciao
it's the yeast, and the resting of the dough!
Domino's Pizza Sauce
2 cups Hunt's Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.
Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
omg now i gotta go order a pizza.
Set your oven about 550ºF, if it will go that high. High and quick heat is best.
Use a pizza stone, not a metal cookie sheet.
Use excellent ingredients and homemade crust.**
**PIZZA DOUGH
1 (1/4-oz) package instant dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 – 115°F)
1 teaspoon salt
2 Tbsp olive oil
Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour, cover with bowls or dish towel and let rest 10 minutes. Shape into pizzas, prebake 5-7 minutes at 400ºF.
Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.
Makes 2 (10-inch) pizzas.
trust me Colin- if you do it right – you’ll love it!
Great stuff! Don’t get addicted though – there’s a lot of fat in these things! :o)
Put some corn starch on your hands and on your working surface, or flour.
Rick, I was wondering if going the wheat route would alter the dough’s consistency?
I tried this last night, minus mushrooms and with pancetta, and it was fantastic. Thanks for the video :D
There's nothing like a home made pizza! I have been known to go through the long task of making a base from scratch but with two hungry children screaming at my heals I tend to opt for a pitta bread base and top it with home made tomato sauce then baby spinach, fresh roasted chicken, feta cheese, black olives,a little hungarian salami and topped with a small amount of tasty cheese and then sprinkle with a little of chili and oregano.
YUM YUM YUM !!! :))))) I am doing similar stuff, i am addin’ some ham, dryed oregano and a little bit of the basil in to the sauce. Cheers
Joe
not sure – might be worth an experiment.
are you a genius?
OK Chris you better have the sauce and the fixins ready.
1 pkt. dry Yeast, check the expiration date on it, dont want dead Yeast.
2 tsp. Sugar
11/2 C LUKEWARM water, notice LUKEWARM, hot kills the Yeast.
3 C Flour, not self rising just all purpose
3 Tbs. Parmesian cheese, aaaawww make it 4
1 tsp. Salt
2 Tbs. Olive Oil
Throw 1 of the tsp of sugar and the yeast and stir it into 1/2 C of the water and let it sit for about 5 mins, it'll get foamy
OK get out the BIG bowl for the mixin
combine all the dry stuff and stir it with your hand, uuummm you did wash your hands, right? Cool.
Now add the rest of the water, that's the 1 C left and the Yeast water, squeeze and mix that dough for about 7-10 mins'
Now put the dough on the counter on the clean spot, there that's good, clean and dry the BIG bowl and spray with non-stick spray or oil. Dough ball covered (with a damp towel) in the bowl for about an hour till it doubles in size. Flour that clean spot and roll that baby out, Uuummm how big you want to make that pie, maybe we should cut it in half, some people don't like anchovies. Stack on the fixin's, slide them pups into a 400 oven and keep and eye on um. Your gonna need more napkins, by the way you know Vinnie? He's got a killer Chicken recipe
Really sorry this is SO long, but it's the best ever!!!
THE BEST NEW YORK STYLE PIZZA
Cooking Tools:
1. Pizza stone (critical to the pizza crust texture)
2. Pizza peel (looks like a wooden pan, important in transferring the pizza to the oven
3. Thermometer (to measure water temperature)
4. Pizza cutter
Stage 1:
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon olive oil
2/3 cups warm water (110°F to 115°F)
1 teaspoon sugar
5/8 teaspoon active dry yeast
Stage 2:
flour
cornmeal
2 tablespoons olive oil
4 tablespoons pizza sauce
2/3 lb mozzarella cheese
1/4 lb Romano and Parmesan cheese
chopped basil
crushed red pepper
garlic powder
onion powder
oregano
Stage 1:
1. Mix the warm water and sugar in a small bowl until blended together.
2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).
3. In the meantime mix the flour, salt and olive oil in large bowl.
4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It's okay if dough is slightly sticky).
5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).
6. If you are planning on cooking the pizza immediately, preheat the oven to 475°F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.
Stage 2:
1. Place dough ball on a flat (clean) floured surface.
2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.
3. Use your hands to spread out the dough (Don't use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.
Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12"-14" in diameter.
4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.
Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).
5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.
6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.
7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475°F for an hour, you are ready to go.
Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.
8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.
9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.
Serves 2-4 people.
Little Caesar's Pizza Sauce
1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)
Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40
minutes, stirring occasionally.
Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 − 12" pizzas)
Domino's Pizza Sauce
2 cups Hunt's Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.
Pizza Hut Pizza Sauce – ( Copy Cat)
35 min | 5 min prep
2 cups
1 (15 ounce) can tomato sauce
1/4 cup water
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 whole bay leaf
1/2 teaspoon lemon juice
Combine all ingredients in a small saucepan.
Cook over medium heat until sauce starts to boil.
Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.
Makes enough for 2 pizzas.