I want to make homemade pizza?!
I want to make homemade pizza?
but without tomato sauce and replace it with oil, what kind of oil would be best?? and any recipes on pizza
Answers: Making the Pizza Dough
Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.
3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas
Ingredients
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Toppings such as
Tomato sauce
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham
Special equipment needed
A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife
1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese. Source(s):
http://www.elise.com/recipes/archives/00... Olive oil
Go to recipes.com or allrecipes.com ready to serve pack dang now you got me hungry. you could try to make cream sauce or spinach sauce or use olive oil. you could go to this website of how to make different kinds of pizza sauces
http://www.cdkitchen.com/recipes/cat/418... I wonder how pesto sauce would work out? Definitely olive oil--my favorite site is allrecipes.com You can find your favorite pizza recipe and see the Reviews from people who have already made the recipe. 4 1/2 cups (20.24 oz) unleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 teaspoons (.44 oz) salt
1 tsp (.11 oz) instant yeast
1/4 cup (2 oz) olive or vegetable oil (optional if using all-purpose flour)
1 3/4 cups (14 oz) water, ice cold (lower than 40 degrees)
Stir together the flour, salt, and instant yeast in a 4-quart bowl or the bowl of your electric mixer. With a large metal spoon, stir in the oil (if using) and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment). If you are mixing by hand, repeatedly dip one of your hands or hte metal spoon into cold water and use it, much like a dough hook, to work the dough bivorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the cricular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to created a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and temp between 50 and 55 degrees.
Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the partchment with spary oil. Using a metal dough scraper, cut the dough into 6 equal pieces. You can dip the scraper into cold water between cuts to keep the dough from sticking to it. Sprinkle flour over teh dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it inot a ball. If the dough sticks to your hands, dip your hands into the flour again. transfer the dough balls to the sheet pan. Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag. (Obviously, not many home bakers have plastic bags large enough hold a sheet pan, aside from garbage bags. Alternatively, I simply stuck the dough right into a gallon-sized plastic bag. The dough really doesn’t rise up during the next step anyway.)
Put your dough in the refrigerator overnight to rest the dough and keep it in there for up to 3 days.
On the day you plan to make the pizzas, remove the number of dough balls you want to use from the fridge 2 hours before making the pizza. Dust teh counter with flour, and then mist the counter with spray oil. Place the dough balls on the counter and sprinkle with flour. Dust your hand swith flour and gently press teh dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover teh dough loosely with plastic wrap. Let rest for 2 hours.
About 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens) or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800 degrees. If you don’t have a baking stone, you can use the back of a sheet pan but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with cornmeal. Now roll out the dough as thin as possible. Use your hands, toss it in the air, or use a rolling pin; whatever works for you. Don’t worry about getting a lip at the edge, it really doesn’t matter for this type of pizza. Now place the dough on your peel and give it a little shake just to make sure it’s not going to stick. And then top it with whatever you want, although probably less toppings is better. Then slide it into your oven and bake for 5-8 minutes. You should be looking for a crisp crust and hot toppings. If one of the two gets done too quickly, adjust where your baking stone is in the oven. Put cheese in place of the sauce, it will melt between the dough and the toppings, M-M-M good! here's a great recipe for you:
White Sauce Pizza
INGREDIENTS
1 pound Italian sausage, casings removed
1 medium onion, chopped
1/2 cup prepared Alfredo sauce
1 (12 inch) pre-baked pizza crust
1 (8 ounce) package shredded Italian cheese blend
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the sausage into a skillet over medium-high heat. Cook until evenly browned. Add onion, and cook for a few minutes. Drain excess grease, and stir in the Alfredo sauce. Spoon this mixture over the pre-baked pizza crust. Sprinkle cheese over the top.
Bake for 10 to 12 minutes in the preheated oven, until the cheese is melted. Allow to cool slightly before cutting to allow the toppings to set I would definitely use olive oil for pizza, you could always try an Alfredo sauce instead of the regular tomato sauce... I've done it, it was really good...We use Pillsbury pizza dough, (nice and easy) add any ingredients you like, pepperoni, peppers, onions, mushrooms, etc. top with mozzarella cheese, or a mixture of that and your favorite, and bake...
Okay, that does it, Alfredo pizza for dinner! Thanks! MAKE A WHITE PIE.
STORE BAUGHT DOUGH OR BOBLI CRUST.
OIL THE BOTTON OF CRUST, PUT ON MOZZARELLA CHEESE, GRATED CHEESE AND RICOTTA.
OPTION: TOMATOES, SAUSAGE , PEPPERS & ONIONS.
SLICED GARLIC IS A MUST.
PRE-HEAT OVEN TO 500 DEGREES.
BAKE FOR 15-2- MINUTES.
ENJOY.