I'd love to make a pizza from scratch - anyone got a fab recipe? Thanks!!?!


Question: Delicious dough, delicious sauce! This dough recipe makes either 2 smaller pizzas or one very large, thick pizza. It's up to you how you want to make it!

Pizza Dough
2 1/4 teaspoons fast rising yeast
1 teaspoon brown sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
1 1/2 cups warm water
3 1/2 cups flour
--In large bowl, dissolve yeast and brown sugar in the water.
Let sit for 10 minutes. Stir the salt, oil, and Italian seasoning into the yeast mixture. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky (using all the flour is not necessary, just add flour until a soft dough ball forms and no longer sticks). Place the dough into a well oiled bowl, and cover with a cloth. Let the dough sit until it has doubled in size (this should take about 1/2 hour if in warm spot.)
Preheat oven to 425 degrees. Punch down and let rest a minute. *Once I have the dough shaped I bake it plain for about 5-10 minutes, then pull out of oven and add toppings, just seems to work better every time* Prepare your favorite pizza (sauce recipe below). Bake until the cheese and crust are golden brown, about 10-20 minutes.

Pizza Sauce
1/2 cup chopped onions
2 tablespoons minced garlic
2 tablespoons oil
1 cup chopped fresh tomatoes
8 ounces tomato sauce
6 ounces tomato paste
1 teaspoon salt
2 teaspoons oregano
2 teaspoons basil
1/8 teaspoon pepper
--In a large skillet, saute onion and garlic in oil until tender. Stir in remaining ingredients. Simmer for 30 minutes. Stir occasionally. Use amount desired for pizza and refrigerate leftovers.

*Spread sauce on pizza and top with favorite toppings*

Or make this delicious pizza!

Chicken Fajita Pizza
1 tablespoon olive oil
1 lb boneless skinless chicken breasts
1-2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1/2 cup green bell peppers, strips
1/2 cup red bell peppers, strips
12 inch pizza dough
1/2 cup mild salsa
2 cups monterey jack cheese, shredded
--Heat oil in large skillet. Cut chicken into 2x2 1/2 inch strips. Add chicken and cook, stirring frequently until lightly browned. Stir in seasonings. Add onions and bell peppers, cook until vegetables are crisp-tender. Heat oven to 425 degrees. Sprinkle pizza pan with flour and press dough into pan. Pre-bake dough until it is a very light golden brown (about 6 minutes.) Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese. Bake for another 15 minutes until crust is golden brown.

Enjoy!


Answers: Delicious dough, delicious sauce! This dough recipe makes either 2 smaller pizzas or one very large, thick pizza. It's up to you how you want to make it!

Pizza Dough
2 1/4 teaspoons fast rising yeast
1 teaspoon brown sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
1 1/2 cups warm water
3 1/2 cups flour
--In large bowl, dissolve yeast and brown sugar in the water.
Let sit for 10 minutes. Stir the salt, oil, and Italian seasoning into the yeast mixture. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky (using all the flour is not necessary, just add flour until a soft dough ball forms and no longer sticks). Place the dough into a well oiled bowl, and cover with a cloth. Let the dough sit until it has doubled in size (this should take about 1/2 hour if in warm spot.)
Preheat oven to 425 degrees. Punch down and let rest a minute. *Once I have the dough shaped I bake it plain for about 5-10 minutes, then pull out of oven and add toppings, just seems to work better every time* Prepare your favorite pizza (sauce recipe below). Bake until the cheese and crust are golden brown, about 10-20 minutes.

Pizza Sauce
1/2 cup chopped onions
2 tablespoons minced garlic
2 tablespoons oil
1 cup chopped fresh tomatoes
8 ounces tomato sauce
6 ounces tomato paste
1 teaspoon salt
2 teaspoons oregano
2 teaspoons basil
1/8 teaspoon pepper
--In a large skillet, saute onion and garlic in oil until tender. Stir in remaining ingredients. Simmer for 30 minutes. Stir occasionally. Use amount desired for pizza and refrigerate leftovers.

*Spread sauce on pizza and top with favorite toppings*

Or make this delicious pizza!

Chicken Fajita Pizza
1 tablespoon olive oil
1 lb boneless skinless chicken breasts
1-2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1/2 cup green bell peppers, strips
1/2 cup red bell peppers, strips
12 inch pizza dough
1/2 cup mild salsa
2 cups monterey jack cheese, shredded
--Heat oil in large skillet. Cut chicken into 2x2 1/2 inch strips. Add chicken and cook, stirring frequently until lightly browned. Stir in seasonings. Add onions and bell peppers, cook until vegetables are crisp-tender. Heat oven to 425 degrees. Sprinkle pizza pan with flour and press dough into pan. Pre-bake dough until it is a very light golden brown (about 6 minutes.) Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese. Bake for another 15 minutes until crust is golden brown.

Enjoy!

i can give you papa johns number if you want

That's the great thing about pizza, is you don't even need a recipe! Practically every cookbook has a recipe for dough, so I'm not gonna bother with that, but my favorite that my mom makes sometimes is shrimp and black olive.

I know it sounds gross, I didn't even want to try it, but it is like the best!

Just rub pizza sauce all over your dough, sprinkle with mozzerella cheese, throw on some little salad shrimps, and top it off with sliced black olives! It's delicious!

Hope that helps!

you want to know a cool little secret? When I am pressed for time, I use frozen bread dough for my crust. I thaw it out and don't let it raise at all. I roll it out round and place it on a pizza stone that has been dusted well with corn meal. I then put my topping on and bake it on the stone til golden brown. I usually use like 400 degrees. When it comes out of the oven, I brush some melted butter that has some fresh garlic in it around my edges. This makes a nice authentic pizza.

I usually start with Chef Boyardee pizza kit crust. Instead of using vegetable oil, I use olive oil. After spreading it out, I sprinkle some garlic powder over the dough, then spread sauce (the kit never has enough sauce, so I get some Ragu Pizza sauce). Then I add Italian cheese and grated Parmessan cheese (in the pack, not the dry stuff in the can). After that, I add pepperoni, black olives, mushrooms, and ham. I top that with another thin layer of cheese.

Yummmm.

i dont like pasta sauce, so this is kind of different.

I buy whole wheat dough already made.
make or buy pesto, coat chicken in it, then pan sear it until chicken is done..
spread alfredo sauce over dough (already spread out dough, of course)
add the chicken, roasted red peppers, artichoke hearts and motz. cheese
it turns out REALLY good.

Nowadays, I admit to using a bread maker!
This recipe is standard though...make twice as much and freeze half for next time!

Ingredients
2 tsps. active dry yeast
1-1/2 cups warm water, 105-115 degrees farenheit
4 cups all purpose flour
2 tsps. salt
1/2 cup olive oil,


Instructions
Dissolve yeast in warm water. (I add a tsp of flour +sugar)
Set aside 5 minutes until foamy.
Combine flour, salt in a bowl. Stir in yeast mixture
and olive oil and mix thoroughly. Turn dough out onto a well floured work surface. Knead 8-10 minutes until smooth. Transfer dough to a greased bowl. Cover with plastic wrap and let rise 1 hour until doubled.

Preheat oven to temperature 425°F
Punch dough down and roll out to 3/4 inch thickness on a well floured work surface. Brush dough generously with olive oil. Lightly oil a 14 inch pizza pan. Sprinkle with flour and form dough around the pan. Spread desired sauce and topping over dough, leaving the outer 1/2 inch bare.
Bake about 10 minutes, or until cheese is bubbly and crust is
golden.

Try the following

Stilton and mushroom pizza

For the pizza dough
110g/4oz plain flour
2 tbsp oil
pinch of salt
For the topping
140g/5oz wild mushrooms, brushed, cleaned and sliced
knob of butter
salt
freshly ground black pepper
85g/3oz stilton
small handful of flatleaf parsley, roughly chopped

Method
1. To make the pizza dough, mix all ingredients in a food processor.
2. On a floured board, knead for two minutes to develop the gluten.
3. Allow to rest for ten minutes before rolling out into a thin pizza base.
4. Dry fry the pizza base on hot crèpe pan for 3-4 minutes until golden on both sides.
5. Transfer onto a baking sheet to cool slightly.
6. To make the mushroom filling, pan fry the mushrooms in a hot pan with a knob of butter until slightly brown. Season with salt and pepper and leave to cool for two minutes.
7. Dot the pizza base with an even covering of stilton.
8. Spoon the mushroom topping over the base.
9. Bake in a preheated oven at 220C/425F/Gas 7 for five minutes.
10. Serve with a sprinkling of chopped flatleaf parsley

or Pizza
For the base
2 cups of plain flour
2 tsp salt
olive oil, to blend
For the topping
2 tsp tomato purée
? yellow pepper, de-seeded and sliced
1 egg
55-85g/2-3oz Red Leicester cheese, grated
a few basil leaves, shredded

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the flour and salt into a food processor and, with the motor running, carefully drizzle in enough oil to bind the mixture together. Once a dough has formed, remove from the processor and shape into a round using your hands.
3. On a floured surface, roll the dough out to form a circle shape.
4. Place the base onto a greased, non-stick baking sheet.
5. Spread the tomato purée onto the base. Scatter the pepper slices over and then crack an egg in the centre of the pizza.
6. Sprinkle the grated cheese over and scatter the shredded basil leaves over the top.
7. Bake in the oven for 10-12 minutes, or until the dough is crispy and the cheese has melted and is golden and bubbling.
8. Remove from the oven and serve.

Four Seasons Pizza

For the pizza base:
6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
? level teaspoon golden caster sugar
1 tablespoon olive oil
2–3 level tablespoons polenta (cornmeal) to roll out, plus a little extra

For the topping:
1 heaped tablespoon sun-dried tomato paste
3 oz (75 g) Parma ham (about 4 slices)
5 oz (150 g) Mozzarella, cubed
4 oz (110 g) small tomatoes, thinly sliced (approximately 3 tomatoes)
2 oz (50 g) small open mushrooms, thinly sliced
1 rounded tablespoon salted capers or capers in vinegar, rinsed and drained
8 pitted black olives, halved
4 anchovy fillets, drained and split in half lengthways
a few basil leaves, dipped in oil and torn, plus a few extra leaves to garnish
2 tablespoons olive oil

Pre-heat the oven to its lowest setting.
You will also need a pizza stone or solid baking sheet measuring 14 x 11 inches (35 x 28 cm).

Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.

Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.

Meanwhile pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. Spread the sun-dried tomato paste up to the edges of the pizza dough then carefully lift it on to the hot baking sheet or pizza stone. Then first lay the slices of Parma ham over, folding them, and then simply scatter the cubes of Mozzarella, the tomatoes, mushrooms, capers and olives all over. Finally, decorate with the anchovy fillets in a criss-cross pattern and the basil leaves. Now drizzle the olive oil over and bake on a high shelf for 10-12 minutes, until the crust is golden brown, then scatter the whole basil leaves over before serving.

For something really different I make a sweet pizza my children loved it and now I make it for my grandchildren. I use a normal Pizza base covered with chocolate spread then add whatever fruit I have and then sprinkle with flaked almonds and mini marshmallows. Then bake in oven. Its also nice with cherry pie filling on the base with fruit, chocolate drops and mini marshmallows for the topping.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources