Need Pizza Recipes?!
We have a business, and we are going to be starting pizzas!.
We have a commercial Pizza Oven ready to cook proper pizzas but no recipes!.
Please Help!?Www@FoodAQ@Com
We have a commercial Pizza Oven ready to cook proper pizzas but no recipes!.
Please Help!?Www@FoodAQ@Com
Answers:
Classic Margherita Pizza
Servings: 6 9-inch pizzas
Dough:
1 teaspoon active dry yeast
3 1/2 to 4 cups all-purpose flour, plus additional for dusting
1 tablespoon kosher salt
Sauce:
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled
1 28-ounce can whole tomatoes in their juice
4 to 5 basil leaves, whole
1 teaspoon kosher salt
1 teaspoon sugar
Topping:
1 pound fresh mozzarella cheese, sliced very thin (1/4 inch)
6 to 8 whole basil leaves
For the Dough
In a small bowl, sprinkle yeast over 1 1/4 cups warm water (105 to 115° F)!. Stir until the yeast dissolves!. Let stand for one minute, until the yeast is creamy!.
Kneading by Hand
In a large bowl, combine 3 cups of flour and the salt!. Add the yeast mixture and stir until soft dough forms!. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed (a tablespoon at a time), until smooth and elastic, about 10 minutes!.
Kneading with Mixer
In the bowl of a standing mixer with the paddle attachment, combine 3 cups of flour and the salt!. Add the yeast mixture!. Beat on medium speed until soft dough forms, about one minute!. Replace the paddle attachment with the dough hook and beat on high speed!. Add flour, 1 tablespoon at a time until the dough forms a smooth, tight ball and is very elastic, about 5 minutes!. Try to use all of the remaining flour!.
Lightly coat a large bowl with olive oil and place the dough in the bowl!. Turn the dough over to coat the top with oil, and cover with plastic wrap!. Place in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hours!.
Flatten the dough with your fist and cut into 6 pieces!. Shape into balls and sprinkle the tops with some additional flour!. Place on a floured surface, cover each with plastic wrap and allow to rise again for 1 hour!.
For the Sauce
Meanwhile, in a large saucepan over medium-high heat, brown the garlic cloves in the olive oil!. Be careful not to let them burn, turning often until deep golden brown, 4 to 6 minutes!. Turn off the heat for 5 minutes to cool the oil!. Add the remaining sauce ingredients!. Bring to a boil, reduce the heat to low and simmer for 30 minutes!. Remove and discard the basil leaves and garlic cloves!. Adjust seasoning with salt if needed!. If you need to tone down the acidity, add small pinches of sugar!. Store in a plastic container in the refrigerator for up to 2 weeks!.
Assembly
Place a pizza stone or an overturned baking sheet on the lowest rack in the oven!. Preheat the oven to 500° F (550 if it goes that high)!. Meanwhile, shape the dough!. On a floured surface, flatten a ball with the palms of your hands!. Lift and gently stretch while turning the dough!. Place on the surface and roll out in a circular shape until it's about 10 inches wide and 1/8 inch thick!. If the dough sticks to your hands, rub them with flour!. Continue with the remaining dough!. Transfer the pizzas onto a lightly floured pizza peel or the back of a lightly floured baking sheet!. Quickly top each pizza with sauce, leaving about an inch border around the edges!. Place several slices of the cheese on top and carefully slide the pizzas onto the hot stone or hot baking sheet in the oven, two at a time!. Cook the pizzas for 6 to 8 minutes, until lightly browned and bubbly!. Remove from oven and top with basil, tearing it as you place it on the pizza!.
Toppings to customize pizzas:
Sautéed onions and garlic with Gorgonzola cheese
Sautéed mushrooms with Fontina cheese
Prosciutto and arugula placed on hot-from-the-oven pizzaWww@FoodAQ@Com
Servings: 6 9-inch pizzas
Dough:
1 teaspoon active dry yeast
3 1/2 to 4 cups all-purpose flour, plus additional for dusting
1 tablespoon kosher salt
Sauce:
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled
1 28-ounce can whole tomatoes in their juice
4 to 5 basil leaves, whole
1 teaspoon kosher salt
1 teaspoon sugar
Topping:
1 pound fresh mozzarella cheese, sliced very thin (1/4 inch)
6 to 8 whole basil leaves
For the Dough
In a small bowl, sprinkle yeast over 1 1/4 cups warm water (105 to 115° F)!. Stir until the yeast dissolves!. Let stand for one minute, until the yeast is creamy!.
Kneading by Hand
In a large bowl, combine 3 cups of flour and the salt!. Add the yeast mixture and stir until soft dough forms!. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed (a tablespoon at a time), until smooth and elastic, about 10 minutes!.
Kneading with Mixer
In the bowl of a standing mixer with the paddle attachment, combine 3 cups of flour and the salt!. Add the yeast mixture!. Beat on medium speed until soft dough forms, about one minute!. Replace the paddle attachment with the dough hook and beat on high speed!. Add flour, 1 tablespoon at a time until the dough forms a smooth, tight ball and is very elastic, about 5 minutes!. Try to use all of the remaining flour!.
Lightly coat a large bowl with olive oil and place the dough in the bowl!. Turn the dough over to coat the top with oil, and cover with plastic wrap!. Place in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hours!.
Flatten the dough with your fist and cut into 6 pieces!. Shape into balls and sprinkle the tops with some additional flour!. Place on a floured surface, cover each with plastic wrap and allow to rise again for 1 hour!.
For the Sauce
Meanwhile, in a large saucepan over medium-high heat, brown the garlic cloves in the olive oil!. Be careful not to let them burn, turning often until deep golden brown, 4 to 6 minutes!. Turn off the heat for 5 minutes to cool the oil!. Add the remaining sauce ingredients!. Bring to a boil, reduce the heat to low and simmer for 30 minutes!. Remove and discard the basil leaves and garlic cloves!. Adjust seasoning with salt if needed!. If you need to tone down the acidity, add small pinches of sugar!. Store in a plastic container in the refrigerator for up to 2 weeks!.
Assembly
Place a pizza stone or an overturned baking sheet on the lowest rack in the oven!. Preheat the oven to 500° F (550 if it goes that high)!. Meanwhile, shape the dough!. On a floured surface, flatten a ball with the palms of your hands!. Lift and gently stretch while turning the dough!. Place on the surface and roll out in a circular shape until it's about 10 inches wide and 1/8 inch thick!. If the dough sticks to your hands, rub them with flour!. Continue with the remaining dough!. Transfer the pizzas onto a lightly floured pizza peel or the back of a lightly floured baking sheet!. Quickly top each pizza with sauce, leaving about an inch border around the edges!. Place several slices of the cheese on top and carefully slide the pizzas onto the hot stone or hot baking sheet in the oven, two at a time!. Cook the pizzas for 6 to 8 minutes, until lightly browned and bubbly!. Remove from oven and top with basil, tearing it as you place it on the pizza!.
Toppings to customize pizzas:
Sautéed onions and garlic with Gorgonzola cheese
Sautéed mushrooms with Fontina cheese
Prosciutto and arugula placed on hot-from-the-oven pizzaWww@FoodAQ@Com
to make the douch you need
2 1/2 tsp yeast
1 cup warm water
1 tsp suger
1 tsp salt
2 tbsp olive oil
2 1/2 to 3 cups of flour
1!. dissolve yeast into water stir in suger
2!. pour it in large bowl add salt and olive oil
3!.stir in flour gradually(1/2 a cup at a time)until dough comes away from sides of bowl
place in lighty oiled bowl cover with damp cloth let rise for hour!.
lighty oil pizza pan
strech dough till it covers the pan
put on the pizza sauce
put on chesse and any thing else you want on it
put some spices like oregano, italion seasoing red pepper onion what ever you like put in oven till the crustt turn brown
in my oven i cooked it at 475fWww@FoodAQ@Com
2 1/2 tsp yeast
1 cup warm water
1 tsp suger
1 tsp salt
2 tbsp olive oil
2 1/2 to 3 cups of flour
1!. dissolve yeast into water stir in suger
2!. pour it in large bowl add salt and olive oil
3!.stir in flour gradually(1/2 a cup at a time)until dough comes away from sides of bowl
place in lighty oiled bowl cover with damp cloth let rise for hour!.
lighty oil pizza pan
strech dough till it covers the pan
put on the pizza sauce
put on chesse and any thing else you want on it
put some spices like oregano, italion seasoing red pepper onion what ever you like put in oven till the crustt turn brown
in my oven i cooked it at 475fWww@FoodAQ@Com
1 cup warm water
1 T yeast
1/8 tsp salt
1/8 tsp sugar
mix let sit till bubbles
add 1 1/2 T veg oil or olive oil 2-3 c flour mix till forms soft dough roll out place on pan top w fav toppings bake this is the recipe we used at bar i worked at i just cut it down to make enough dough for 1 pizza can be doubled and be made a head of time and refridge!. for up to 2-3 daysWww@FoodAQ@Com
1 T yeast
1/8 tsp salt
1/8 tsp sugar
mix let sit till bubbles
add 1 1/2 T veg oil or olive oil 2-3 c flour mix till forms soft dough roll out place on pan top w fav toppings bake this is the recipe we used at bar i worked at i just cut it down to make enough dough for 1 pizza can be doubled and be made a head of time and refridge!. for up to 2-3 daysWww@FoodAQ@Com