How can I make same PIZZA like restaurents at home?!
How can I make same PIZZA like restaurents at home?
Answers:
Pizza Margherita
Pizza Dough:
1 cup warm water
1 1/2 ounces fresh yeast
1 teaspoon sugar
1 teaspoon kosher salt
3 cups all-purpose flour
1 cup passata or tomato puree
8 ounces fresh mozzarella, sliced into 12 equal pieces
8 leaves fresh basil
Combine the water, sugar, and yeast in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes.
Preheat the oven to 450 degrees F. Place a clean pizza stone in oven to preheat.
Dust a clean work surface lightly with flour. With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/4-inch thick. Spread 1/4 cup of the passata evenly on entire surface of dough, leaving 1/4-inch of dough to form edge of pizza. Take one piece of mozzarella, slice into 4 uniform slices and put on top of passata. Rip 2 leaves of basil into smaller pieces and sprinkle on top of mozzarella. Slide pizza directly onto pizza stone and bake 15 to 18 minutes, until edge of pizza is golden brown and cheese is bubbling. Repeat with remaining 3 dough balls and serve hot.
Recipe adapted from Mario Batali: Holiday Food
Other Pizza Suggestions:
Pizza Marinara:
Pizza dough, recipe from above
4 plum tomatoes
4 tablespoons extra-virgin olive oil
4 teaspoons fresh oregano, roughly chopped
4 cloves fresh garlic, sliced thinly
Preheat oven to 450 degrees F. Prepare dough as directed. Thinly slice one tomato and place on dough. Drizzle 1 tablespoon of extra virgin olive oil over entire pizza. Sprinkle 1 teaspoon oregano and 1 clove thinly sliced garlic over tomatoes. Bake on a pizza stone until crust is golden brown, about 15 minutes. Repeat with remaining dough. Serve hot.
this is really good...
Turkey Tomato Pizza [6serv; ready in 30min]
1 (10 ounce) can refrigerated pizza crust
2 teaspoons sesame seeds
1/4 cup reduced-fat mayonnaise
1/4 teaspoon grated lemon peel
1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
1 teaspoon dried basil
1/4 pound thinly sliced deli turkey, julienned
3 bacon strips, cooked and crumbled
2 small tomatoes, thinly sliced
1 cup shredded reduced-fat Swiss cheese
2 tablespoons thinly sliced green onions
Unroll the pizza crust onto a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Flatten dough and build up edges slightly. Prick dough several times with a fork; sprinkle with sesame seeds. Bake at 425 degrees F for 10-12 minutes or until lightly browned.
Combine the mayonnaise and lemon peel; spread over crust. Sprinkle with Mexican or mozzarella cheese and basil. Top with turkey, bacon, tomatoes and Swiss cheese. Bake for 7-9 minutes or until the crust is golden brown and cheese is melted. Sprinkle with onion.
It is much easier than you would think. and it's a lot about technique. You will do best to buy a pizza stone. it ensures fast, even cooking and a crispy bottom crust. Read the instructions that come with it. Also, get your oven extremely hot and preheat the stone in the oven.
Dough can be a nightmare. Many mom and pop pizza shops really will sell you just the dough. We have a place run by Italian guys that will give us large doughs for $2 each. It may seem weird, but just ask.
Sauce is also a place you can easily go wrong. The marinara from the jar you put on pasta is not the sauce for pizza. Buy canned "tomato sauce", usually buy the other canned tomato products. It will likely have nothing in it but tomatoes and salt. That is okay. Don't use too much.
Toppings should not be loaded on. You oven, even on the hottest setting, is lower than a commercial oven. Too many toppings or too much sauce will result in soggy or undercooked dough. Also, you don't want the toppings dripping off and oozing all over your oven.
ok find a recipe you like but here are some tips. it is healthier to use cheese off the block rather then processed shredded cheese with all those preservatives, but when you use its way too goey. so add flour to the cheese and the other toppings. not alot just a light coating and no eggs or anything just flour lol we arent fryin this pizza. the flour helps make it crisp enough to stay put when you cut the pizza it gives it more structure( the shredded cheeses use potatoe starch for this)ok next dont be afraid of a little spice but confine the strongest spices to the pizza crust not in the sauce. heres another tip for the crust once youve got it flatend out on the pan poke holes in it with a fork it helps it cook evenly.