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Started By
Message
Never made a pizza before. website or recipe suggestions?
Posted on 3/22/08 at 11:15 am
Posted on 3/22/08 at 11:15 am
thanks.
3
Posted on 3/22/08 at 11:33 am to prplhze2000
this won't be what you are looking for but I eat this for my hour lunch break all the time. I Get the flatbread wheat tortilla type things, buy some ragu pizza sauce or some other variety, deli ham, fat free mozzarella cheese, italian spices, and crushed red peper. I live close enough to come home and cook this... 400 degrees for 10 minutes. Slice it like a pizza with your pizza cutter and you have a low fat yummy mini pizza for lunch! 
Posted on 3/22/08 at 11:36 am to prplhze2000
make your own sauce:
Take plum tomatoes, peel, seed, and dice them. Saute garlic in some olive oil, and cook the tomatoes with a tiny bit of sugar until it thickens up nicely. You will only need a little bit of good sauce. maybe 6 tomatoes.
Take some loose sweet italian sausage meat, brown and drain it.
Take some fresh spinach (a lot of it) and wilt it in a little oil (or the sausage oil) and remove. Once it cools, squeeze out the water. Then mix the spinach with some grated parmesan, shredded mozzarella, and italian seasonings.
If you are using fresh dough, toss it and place it on a big pan (or a pizza stone if you have one). Use corn starch on the pan or stone to prevent it from sticking. cook it at 350 for 5-10 minutes. If you put your toppings on it before cooking it, it will be too soft in the middle.
Take it out, spread a little bit of the sauce onto it, throw down the italian sausage and spinach mixture. Top with slices of fresh lightly salted mozzarella. Then spoon a bit of the sauce on top of that. throw down a few basil leaves and cook for another 10-15 minutes (until the cheese melts nicely).
Take plum tomatoes, peel, seed, and dice them. Saute garlic in some olive oil, and cook the tomatoes with a tiny bit of sugar until it thickens up nicely. You will only need a little bit of good sauce. maybe 6 tomatoes.
Take some loose sweet italian sausage meat, brown and drain it.
Take some fresh spinach (a lot of it) and wilt it in a little oil (or the sausage oil) and remove. Once it cools, squeeze out the water. Then mix the spinach with some grated parmesan, shredded mozzarella, and italian seasonings.
If you are using fresh dough, toss it and place it on a big pan (or a pizza stone if you have one). Use corn starch on the pan or stone to prevent it from sticking. cook it at 350 for 5-10 minutes. If you put your toppings on it before cooking it, it will be too soft in the middle.
Take it out, spread a little bit of the sauce onto it, throw down the italian sausage and spinach mixture. Top with slices of fresh lightly salted mozzarella. Then spoon a bit of the sauce on top of that. throw down a few basil leaves and cook for another 10-15 minutes (until the cheese melts nicely).
Posted on 3/22/08 at 11:56 am to Spirit of Dunson
or you can go to papa murphys and tell them what you want on your pizza.... they have the best pizza over any of the other chains
Posted on 3/22/08 at 12:01 pm to Spirit of Dunson
Dunson is on the right track. One little tip to save time is use canned whole roma tomatoes that are already peeled. Crush them with your hand and saute them as described. It's save a little time, and the canned ones are often better than the fresh tomatoes b/c they are picked at the peak season and immediately canned.
Posted on 3/22/08 at 12:02 pm to el tigre
excellent suggestion. I will do that next time.
In general, this recipe takes a little bit of time, but that is why God gave us wine and jazz.
In general, this recipe takes a little bit of time, but that is why God gave us wine and jazz.
Posted on 3/22/08 at 5:31 pm to Spirit of Dunson
What I do is buy mozzarella stick cheese and make stuffed crust
Posted on 3/22/08 at 6:05 pm to Spirit of Dunson
quote:
why God gave us wine and jazz.
and weed
cooking high is awesome.
Posted on 3/22/08 at 9:51 pm to MileHigh
My family made their own pizza from scratch since I was walking, with a rectangular pan. I don't think I actually had a round pizza until I was in junior high, and only because I got them for free.
Posted on 3/24/08 at 3:41 am to prplhze2000
It's hard to make really good pizza at home. It's not impossible, but it takes time and there are lots of moving pieces:
1. The dough. When you go to shape the pie it should be stretchy and not break. It's a gluten thing that requires trial and error. Find a recipe you like, get a good first rise, then punch down, divide up, briefly knead again and shape into balls. Wrap each one loosely in a damp paper towel and let them sit for at least one hour. Spray them with water before unwrapping (so they don't stick) and dust with flour before shaping.
2. The crust. IMO, you need a pizza stone for a good crust. Toss/pull the dough to get it as thin as possible and place it on a pizza peel that's been dusted with flour and white cornmeal. Getting a prepared pizza from the peel to the stone takes a lot of practice. You need to make sure the peel stays dry, so the implied task is that your dough stays in one piece...no tears...and that no sauce or olive oil spills over the side. Before putting your pie in the oven, gently shake the peel back and forth and make sure the pizza is sliding on top of it. If you don't do this you'll be picking your pizza up off of the oven floor while cursing loudly.
3. The sauce. Make your own. Dunson's recipe looks good. You can also use canned crushed tomatoes. There are plenty of recipes for sauce online. Always use a bit of sugar to cut the acidity, and a bay leaf is a must. I like to blend my sauce in a food processor (remove the bay leaf) when it's done. Freeze what you don't use immediately for future pies. When applying sauce to your pizza, go easy...a little goes a long way, and you don't want it too wet.
4. The oven. Hotter is better. Put the stone on the lowest rack and make sure the top rack is out of the way. Preheat to the higest setting (but not broil) and let the stone heat up for at least 30 minutes.
5. Meat. If you want sausage on your pizza, cook it first. Simply brown it like you're making taco meat with ground beef. Be careful with pepperoni...it's easy to overdo it. Remember that each piece will exude a fair amount of grease.
6. Cheese. Fresh mozzerella makes all the difference. Drain it, dry it and slice into thin pieces. You don't need complete coverage, as it will melt and mesh with your sauce. When you've assembled your pie, grate some fresh parmigiano reggiano at the end...give it a light dusting.
7. Know when it's done. The cheese should be bubbling and the crust should be brown. Let your pizza cool on a wire rack for about 30 seconds after you pull it out. This keeps the bottom from steaming up and softening the crust. Then let it cool for a few more minutes before slicing.
Those are the biggies. Have fun!
1. The dough. When you go to shape the pie it should be stretchy and not break. It's a gluten thing that requires trial and error. Find a recipe you like, get a good first rise, then punch down, divide up, briefly knead again and shape into balls. Wrap each one loosely in a damp paper towel and let them sit for at least one hour. Spray them with water before unwrapping (so they don't stick) and dust with flour before shaping.
2. The crust. IMO, you need a pizza stone for a good crust. Toss/pull the dough to get it as thin as possible and place it on a pizza peel that's been dusted with flour and white cornmeal. Getting a prepared pizza from the peel to the stone takes a lot of practice. You need to make sure the peel stays dry, so the implied task is that your dough stays in one piece...no tears...and that no sauce or olive oil spills over the side. Before putting your pie in the oven, gently shake the peel back and forth and make sure the pizza is sliding on top of it. If you don't do this you'll be picking your pizza up off of the oven floor while cursing loudly.
3. The sauce. Make your own. Dunson's recipe looks good. You can also use canned crushed tomatoes. There are plenty of recipes for sauce online. Always use a bit of sugar to cut the acidity, and a bay leaf is a must. I like to blend my sauce in a food processor (remove the bay leaf) when it's done. Freeze what you don't use immediately for future pies. When applying sauce to your pizza, go easy...a little goes a long way, and you don't want it too wet.
4. The oven. Hotter is better. Put the stone on the lowest rack and make sure the top rack is out of the way. Preheat to the higest setting (but not broil) and let the stone heat up for at least 30 minutes.
5. Meat. If you want sausage on your pizza, cook it first. Simply brown it like you're making taco meat with ground beef. Be careful with pepperoni...it's easy to overdo it. Remember that each piece will exude a fair amount of grease.
6. Cheese. Fresh mozzerella makes all the difference. Drain it, dry it and slice into thin pieces. You don't need complete coverage, as it will melt and mesh with your sauce. When you've assembled your pie, grate some fresh parmigiano reggiano at the end...give it a light dusting.
7. Know when it's done. The cheese should be bubbling and the crust should be brown. Let your pizza cool on a wire rack for about 30 seconds after you pull it out. This keeps the bottom from steaming up and softening the crust. Then let it cool for a few more minutes before slicing.
Those are the biggies. Have fun!
This post was edited on 3/24/08 at 8:30 am
Posted on 3/24/08 at 7:58 am to GarmischTiger
quote:
Let your pizza cool on a wire rack for about 30 seconds after you pull it out. This keep the bottom from steaming up and softening the crust.
excellent tip. the crust is key.
Posted on 3/24/08 at 4:16 pm to el tigre
Never made one; probably never will. But, I had a friend who used some kind of canned biscuits for the dough. It worked. Wasn't wonderful, but it was fast and good.
Posted on 3/24/08 at 9:49 pm to Herb
Use bread flour instead of a/p flour. Your crust will be crispier.
Posted on 3/25/08 at 2:21 am to pcolalsutiger
quote:
Use bread flour instead of a/p flour. Your crust will be crispier.
Bread flour has more gluten, so if the dough is properly kneaded it should be more elastic than a batch made with regular flour.
Posted on 3/25/08 at 6:09 am to GarmischTiger
A few ideas Iv'e tryed that worked good
Screw the expensive Pizza Stone.
You can use a 16" unglazed terra cotta floor tile from home depot. about $1
Be sure its unglazed and has a somewhat smooth surface.. never put it in an already hot oven as it will break.. oh well your out a doller if you do..
Sprinkle a little corn meal on your stone to alow the pizza to slide easly.
Try putting a few stones on the grill outside for a wood fired taste.
Make a few small pizza and let everyone in the family top their own... a true pizza party.
Make your dough in a food processor
3 Cups flour.
1 1/3 Cups Warm water
1 package quick-rising yeast
1 tbsp Olive Oil
Salt (approx. 1/2 tsp)
Add the yeast to the warm water for a few minutes while you add the dry ingredents in the processor.
Slowly pour the water in the processer while running till the dough forms a ball. Add more warm water if needed.
Flour the ball and kneed for a minute then let rise for an hour.
Screw the expensive Pizza Stone.
You can use a 16" unglazed terra cotta floor tile from home depot. about $1
Be sure its unglazed and has a somewhat smooth surface.. never put it in an already hot oven as it will break.. oh well your out a doller if you do..
Sprinkle a little corn meal on your stone to alow the pizza to slide easly.
Try putting a few stones on the grill outside for a wood fired taste.
Make a few small pizza and let everyone in the family top their own... a true pizza party.
Make your dough in a food processor
3 Cups flour.
1 1/3 Cups Warm water
1 package quick-rising yeast
1 tbsp Olive Oil
Salt (approx. 1/2 tsp)
Add the yeast to the warm water for a few minutes while you add the dry ingredents in the processor.
Slowly pour the water in the processer while running till the dough forms a ball. Add more warm water if needed.
Flour the ball and kneed for a minute then let rise for an hour.
This post was edited on 3/25/08 at 6:10 am
Posted on 7/15/08 at 2:11 pm to GarmischTiger
If you want a thin crust like you got at Pizza Inn or can get at Pizza hut, you have to follow a soda cracker recipe. My ex used to work at Pizza Inn many years ago at the one near the Broadmoor Theater. She gave me a copy of the thin crust recipe from Pizza Inn. The crust tastes just like Pizza Hut's thin crust. It's nothing but a soda cracker recipe.
Posted on 7/15/08 at 2:41 pm to highup7
NEVER EVER put sugar in tomato sauce. Oh vey.
Posted on 7/15/08 at 3:17 pm to GarmischTiger
quote:
Cheese. Fresh mozzerella makes all the difference. Drain it, dry it
Drain cheese?
Help me out?
Posted on 7/15/08 at 5:21 pm to highup7
quote:
She gave me a copy of the thin crust recipe from Pizza Inn. The crust tastes just like Pizza Hut's thin crust. It's nothing but a soda cracker recipe.
please share... I miss Pizza Inn. I used to go to one in Metairie all the time.
Posted on 7/15/08 at 11:47 pm to busbeepbeep
Anybody use sundried tomatos
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