List Price:
$
Pizza:
More than 60 Recipes for Delicious Homemade
Pizza
 
List Price: $
The
Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven (Everything:
Cooking)
List Price:
$
The
California Pizza Kitchen
Cookbook
The
Best Pizza Is Made at Home (A Nitty Gritty
Cookbook)
List Price: $
Pizza
on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza &
More
List Price: $
California
Pizza Kitchen Family
Cookbook
List Price: $
Pizza:
50 Traditional and Alternative Recipes for the Oven and
Grill
List Price: $
  It's hard to be humble when you're a Pizza Guy Hat
|
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 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.
3 1/2 cups flour By Hand
Pour warm water into a bowl. The water
should be about 85 to 115° F. Test it with your hand. It should feel
very warm, but comfortable. Add the honey and salt. Mix on low until well
blended. Add the yeast and mix. Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended. Add the
rest of the flour (and any other additions) and mix well. The dough should
turn into a ball. If the dough does not ball up because it's too dry, add
water one tablespoon at a time until it does. If your mixture is more like
a batter, add flour one tablespoon at a time. Adding water or flour as needed
to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Thin Crust Dough is probably the most
widely known type of pizza dough and is usually used for traditional pizzas
throughout Europe and in the United States. 2. Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor. 3. Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball. 4. Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky. 5. Roll out by hand for a 12'' base. 6. Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip. 7. Prepare and apply your sauce and topping or choice. 8. Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).
9. Remove from oven, slice and share with
your favourite friends and/or family members :)
* You can usually reheat your pizza in
around 5 minutes. But beware that it's not advisable to reheat pizzas with
a meat topping. 1. Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes. 2. Gradually add flour and olive oil and start mixing. 3. When the mixture gets too heavy to mix, start kneading the dough with your hands. 4. Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts. 5. Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator. 6. Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven 7. Put on your pizza sauce of choice. Put on your favorite pizza toppings.
8. Bake the pizza in you oven at 400 -
450° F for about 20 to 25 minutes until the crust is light brown.
Ingredients Required 2. In a separate bowl, combine flours. 3. Allow to sit until the yeast foams slightly (about 5 minutes). 4. Combine 3 cups of the flour and salt in a bowl. Pour the yeast mixture and oil if you are using it. 5. Knead the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10-15 minutes by hand). 6. Shape dough into a ball and put in an large oiled bowl, turning the dough to coat it with the oil. 7. Allow to rise until doubled in size (45 minutes to 1 hours). 8. Punch down the dough and divide into 2 pieces. This will make two 12 inch pizzas. 9. Shape each portion into a 12" circle 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. 10. Spread sauce over crust and top with cheese and desired toppings. 11. Allow to rest in a warm location for 15 minutes.
12. Bake in a 475 degree oven until crust
is golden, about 20 minutes. 2. In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
3. To make the sauce: Heat olive oil in
a saucepan over medium heat. Saute onions until tender. Stir in garlic, and
cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil,
parsley and oregano. Simmer for 10 minutes.
Sicilian pizza dough has its toppings
baked directly into the crust. An authentic recipe uses neither cheese nor
anchovies. Pizza Hut's Sicilian Pizza, introduced in 1994, is not an authentic
example of the style as only garlic, basil, and oregano are mixed into the
crust. 2. Add 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Mix thoroughly with a wooden spoon. 3. Add yeast mixture. 4. Mix in remaining flour. 5. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. 6. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled size (1 to 2 hours). 7. Punch dough down and put in ziploc bag in the refrigerator until ready to use. 8. Preheat oven to 500F. 9. Remove dough from refrigerator when ready to shape into crust. 10. Punch down dough and roll out on a lightly floured surface. 11. Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10-15 minutes. 12. Spread sauce over crust and top with cheese and place desired toppings. 13. Bake in a 450 degree oven for 25 minutes, or until crust is golden brown.
Sicilian Pizza Dough
|
List Price: $
List Price: $
Building
a Wood-Fired Oven for Bread and
Pizza
American
Pie: My Search for the Perfect
Pizza
List Price: $
Everybody
Loves Pizza: The Deep Dish on America's Favorite
Food
The
Ultimate Pizza : The World's Favorite Pizza Recipes--from Deep Dish to
Dessert
List Price: $
Pizza
Anytime: A Healthy Exchanges
Cookbook
  List Price: $9.99
Pizza:
Easy Recipes for Great Homemade Pizzas, Focaccia, and
Calzones
Chez
Panisse Pasta, Pizza,
Calzone
List Price:
$
The
Pizza Gourmet: Simple Recipes for Spectacular
Pizza
The
Great Chicago-Style Pizza
Cookbook
|
![[Image]](pict2.jpg)
