Friday, March 9, 2012
My son's preschool is having a dinosaur week and I am the helping parent, so I wanted to make some dinosaur shaped pizza dough and bake them and then bring them in for the kids to put on their own toppings as a craft project. Do you think this would actually work?|||Yeast dough is usually too sticky to cut with cookie cutters. What you could try is to take dinosaur cut out shapes and trace around them with a sharp, floured knife.
I think that will work better.|||no reason it shouldnt- just dont let it rise a second time after cutting the dough.|||Yes. Its an individual thing.|||I think you can, but then you'l have problem with time you bake it. Since pizza's chapes and size will be different, their baking time will also be different, so you'll have to experiment a little bit and be more careful.|||Absolutely, I think the kids would love it! I love doing similar projects for my 7year olds class.|||I haven't done this but it sounds ok. I would think that being small they might puff up in the middle and then lose their shape. Can you go buy some cheap pizza dough (like Jiffy) and try it first or you might try english muffins or Boboli--something that's already cooked. Good Luck|||Sounds nifty to me!|||It will work - I have done it before. However, the shapes will become a little distorted as the crust rises. But, the kids will never know the difference. You can also use alfredo in addition to red sauce along with different cheeses to change it up a bit. Have fun!!!|||sure be creative|||I would recommend getting the pizza crust that is already for the oven just cut and add toppings. usually found near the deli/bread section|||Yes you can cut the dough to make individual pizzas. I would recommend dipping the cookie cutter in oil (olive) before you cut just so it won't stick. Also do a quick test run at home so you can get the timing right to avoid disappointed children at preschool.
Sounds like you will have a great time with the kids.|||yeah it will work. just cut the dough into the shapes before you add the toppings. u have to add the toppings before u bake the dough, so what i think would be a cool project is to make the dough and take it to school with the different cookie cutters and have the kids pick out their own cutter shapes and toppings, then bake the shaped pizzas. dip the cutters in flour so they dont stick dough|||Honey, you can do anything you wanna do. Give it a go.
The kids will love it.
I have an interview at pizza hut. How much driving experience do I need. I just got my license 3 months ago.|||Enough experience to get a valid drivers license in your state. They really don't care how long you have been driving for.|||As long as you know how to drive, experience doesn't matter at all. My niece once became a delivery driver too without any experience.|||As long as you can drive, I think it will be fine haha.
I've been watching the series on DVD and it seems like they have pizza in at least half the episodes. I was wondering if there is a total count anywhere of episodes with pizza in them.|||It would be difficult to count. You can watch the entire series again and if you see a pizza, write it down and move on to the next episode. Do that if you really want to know. hehe. But it seems that more than half of the episodes have pizza on them. It is a very recurring theme and very common food in New York at that time.
Do they actually make them close to the advance time you ask for? I want to order a pizza now for 3 hours from now, but I don't want them to make it too far in advance. I would wait, but I won't have time to order it later|||Yes, it's a deferred order. They'll start making it 20-25 minutes before pick-up or it goes out with the delivery person. That way it's hot and fresh when it gets to you.
I play the sims 3 on my ps3 and every day there is a pizza box on my sims table and I never ordered a pizza! Is this a glitch? Does anybody know any other glitches I can look out for?|||I also play the Sims 3 from time to time and i don't think that it is a Glitch I think that it may just be part of the game.
I don't really know why that is happening.
Good Luck finding out the solution to the problem.
Do they actually make them close to the advance time you ask for? I want to order a pizza now for 3 hours from now, but I don't want them to make it too far in advance. I would wait, but I won't have time to order it later|||Yes, it's a deferred order. They'll start making it 20-25 minutes before pick-up or it goes out with the delivery person. That way it's hot and fresh when it gets to you.
As a big fan of Chicago-style deep dish pizza, I would like to know which restaurants in Chicagoland I can order pizza from and have it sent by mail right to my house. It may not be quite as good but I really don't care. I know of one place where you can order online, but I'd like to find a whole list of places if anyone in the area knows. Thanks.|||giordanos.com
It is great when it gets to you half baked, and delicious after you cook it in full. Worth the buy!|||if u think those places were good try a real mom and pop place not a commerical industry premade pizza place
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=190318399322&viewitem=&salenotsupported Report Abuse
|||Lou Malnati's is known for doing this, and was on the Food Network for this sevice. I'd recommend them, Giordano's also does. They are of course different. Lou Malnati's does the butter crust, which many people love. In person, I am a bigger fan of Giordano's, which I think has a more flavorful crust and gets the sauce right. This is a personal preference though, and I have never ordered either by mail.
I found a thread about this on chowhound as well: http://chowhound.chow.com/topics/470590|||I personally love Gino's East Pizza and I know that you can have it shipped in the continental United States. We shipped my sister some deep dish pizza in upstate NY and it came fast and was good. I have posted the link below. http://featuredfoods.com/cgi-local/SoftC鈥?/a>
|||MAMAPAPAS' Pizzaria and Beeratorio
I play the sims 3 on my ps3 and every day there is a pizza box on my sims table and I never ordered a pizza! Is this a glitch? Does anybody know any other glitches I can look out for?|||I also play the Sims 3 from time to time and i don't think that it is a Glitch I think that it may just be part of the game.
I don't really know why that is happening.
Good Luck finding out the solution to the problem.
I see "New York Style" pizza everywhere I go, but it is never on the level of pizza you get in New York...why is that?|||The Water for real! When making the dough of course. NYC is actually one of very few states with the cleanest water in the U.S..
Coming From the Catskill Mountains. This makes a huge difference in taste. That's why there's always New York Style which just means Big Slices, but doesn't taste like NY at all.|||one great place for pizza is bella vita pizza in time square Report Abuse
|||My cousin Vinnie says most pizzas in Manhattan are baked in a wood-oven, as opposed to gas-ovens.|||Italians in New York have had the privilege of retaining more of their culture and customs than many in other areas, and so their pizza is more authentic and thereby yummier. That's my theory. I agree with you, though, that after you've had a New York pizza, the others pale in comparison. It pretty much ruins Domino's for ya. I love both the thin crispy crust kind and the sicilian sauce-over-the-cheese kind, it depends what mood I'm in. Now I want to go back and have more! :-(|||its the ambiance/mystic of New York that makes the pizza taste so much better there|||i think new york style pizza means the size and not the taste lol
I've been eating fairly low carb for about a year now and I feel great. I miss pizza and would like to be able to make a low carb crust.|||Being a former chef, my recommendation would be try to make something whole grain or multi grain, whole wheat and other flours can help, use honey as a sweetener.
Make it as you would regularly, but add a 1/4 cup of whole wheat flour and something else, oat flour, flax seed, soya flour. Add yeast but also a touch of baking powder, this will lessen the carb base, the honey eliminates the sugars added carb extras.|||I actually found low carb tortillas in the grocery store with only five carbs per each,there whole wheat and are big. Also sticking them on a grill to crisp them before adding toppings and broiling gives a great smokey taste to the finished product. Ive tried Atkins mix and other things to make but these seem to be the best for the taste!|||No, But.... DiGiorno's frozen pizza now has a pizza with Wheat Crust.. its sooooo good too.
I really want to make pizza but i don't have olive oil. Any suggestions?|||Regular vegetable oil will work just fine. Even melted butter will work if you don't have any oil. However butter will cause the crust to brown faster.|||of course, olive oil gives it a slight slight different flavour.
i once made pancakes out of olive oil, wasnt that different, just has the slightest oilve flavour barley anything.
im sure id be perfectly fine. :))|||you could do but you just have to make sure that you dont make the dough taste too different :)|||Sure, it's just a matter of taste
I have been experimenting to come up with an original style sauce for Chicago-style pizza. I have preferred a sweet, rich, tomato sauce like Palermo's or Home Runn Inn pizza in the sauces I have created before. I hope to test and try out the recipes I find here in order to determine Best Answer. Thanx and Good Luck!|||Try this recipe i tried it myself and it was great. I also added other things to ajust to my taste and you can do the same|||Ingredients
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
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Ingredients
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 1/2 teaspoons dried minced garlic
1 teaspoon ground paprika
Directions
1. In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.|||Well, I once saw a recipe online and tried at home. It tastes really good.
Tomato paste, warm water, grated Parmesan cheese, dried oregano, honey, cayenne pepper,anchovy paste (optional), dried basil, ground black pepper, onion powder, minced garlic, dried red pepper flakes
My friend used garlic, olive oil, mashed and minced, tomato sauce, oregano, tomato paste, dash red pepper sugar, pepper and salt. Also tasty.
Maybe you can try both recipes. Good luck!
I have never made a homemade pizza but I really want to try. I like things that are semi homemade.also I usually buy pizza sauce for pizza snacks,but i dont think it tastes like real pizza sauce. whats a better alternative?|||best way to do this is buy a pizza stone for your oven and any pizza shop will sell you dough season the tomato sauce with oragano and add the cheese and toppings, the pizza stone will bake the dough just like the shop, just remember to keep the stone floured. |||make bread dough it tastes better u can use it just the same as pizza mix||| Pizza Dough III
INGREDIENTS (Nutrition)
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water (110 degrees F/45 degrees C)
* 2 cups bread flour
* 2 tablespoons olive oil
* 1 teaspoon salt
* 2 teaspoons white sugar
DIRECTIONS
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
|||The homemade sauce recipe I use is,
1 cup tomato sauce, not paste
1/4 cup barbeque sauce, your choice (smoky is good)
2 cloves crushed garlic
2 Tbsp oregano
1 Tbsp basil
Mix and let sit for at least 1 hour
Pizza dough ingredients
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour ( This is called proofing). Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favourite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.|||Pizza dough is so easy to make, and doesn't hardly take any time, either.
This is a recipe I use for pizza that works really well for bread sticks, too. To make bread sticks, I divide the dough into 12 equal portions and roll into a cigar shape. Then, I brush with either melted butter or olive oil, sprinkle with kosher salt, parsley, paprika then bake until golden. You can also make it a sweet treat by topping with a brown sugar and cinnamon topping, then drizzling with a vanilla glaze.
Pizza Dough
1 pkg yeats
1 cup. warm water (105 - 115 degrees)
1 t. sugar
1 t. salt
2 T. olive oil
2 1/2 cups all purpose flour
In a glass bowl, combine yeast and sugar, add warm water and let dissolve and "proof" (it will get foamy). In large bowl, combine remaining ingredients. Add yeast mix, beat vigorously about 20 strokes. Cover, let rest for 5 minutes. Punch down and pat evenly into a 12 inch pizza pan. Spread 1 to 1 1/2 cups sauce evenly over dough. Add your desired toppings, top with grated cheese. Bake in preheated 375 degree oven for about 20 - 25 minutes, or until puffy and brown and cheese is melted.
My mate wants to open a pizza shop in melbourne but has no idea how many pizzas would be made in a night.|||It depends on the area it's built and if they're other pizza/ resturants in the area.
Probably 50-100 depending on the various factors|||This is a pretty ambiguous question...how many other pizza joints are there in area? Is your friend's pizza any good? How expensive is it? How quick is it? Is it delivered? I'm sure there are lots of other questions to be factored in, but these are a few.
But, if i had to venture a guess, i would say your friend would sell 174 pizzas on a Saturday/Sunday night between any given 6pm to 10pm time period...:P
Stupid question, but I was wondering what the oven time is for Dominos Pizza.|||UK Dominos, Dependent on the type of oven..
Non Fastbake - 6mins to 6mins 15
Fastbake - 5mins 30 to 5mins 45
Thats with the temp at about 240 degrees C
So... on average the load time (Time from Pizza to Oven) is about 3 mins, 6 in the oven, 1 min faffing with cutting, dipping, and assembling the order... all done in 10 mins.
If its busy, 15 mins, but again if its REAL busy could take a bit longer.|||In england it takes 10 minuets x Report Abuse
|||It takes a few minutes to take the order and assemble the pie(s), then about 10 minutes in the oven, which makes the pie ready about 15 minutes total after the call comes in. That is why in most places, they can guarantee a 30 minute delivery time, as 15 minutes of the half hour is still available for delivery. I do not work there, but I have a regular routine for a weekly poker game (we randomly draw from several fast food places from a group of 8 for the following week. The only rule is that we do not order from the same place two weeks in a row. Domino's comes out every couple of weeks, and I get the job since I live closest, so I pick up the pizza's on my way over and I combine the pickup with checking my PO box for mail.) I stop at Domino's, order the pizzas and then walk a little ways across a street to the post office, check my PO box, and take care of business which generally takes me about 15 minutes to sort through the backlog, pay the bills and such. When I get back, the pizzas are ready or just coming out of the oven. I asked them about the time and what they told me is what I just told you above. By the way, where I live, they limit the delivery area to 5 miles so they make the 30 minutes they advertise. If outside 5 miles, they adjust the delivery time when they take the order and make sure the caller knows it may take longer because of the distance involved. The thing is, where I live, there are several located within a 5 mile radius of my house, and of the 5 I know of, I could call any one of them and they could deliver within the advertised 30 minutes. By the way, the poker game was moved to late Tuesday so we can take advantage of the 2xTuesdays offer and get 2 for the price of 1. By the way, since I take out the pies, I leave the tip normally left to the driver with the staff on hand. It wouldn't be fair otherwise. At the Domino's I use, I found out they pool the tips and share equally. Most people who pickup and take out do NOT leave a tip, but when delivered these same people ALWAYS give the driver something, which is another reason for the staff to remember me I guess.|||When I worked at Pizza hut it took 9 minutes...i don't know bout dominos though sorry gotta be about the same
I've been cooking with just a metal pan and like my crust a little doughy. What would be the benefit of a pizza stone, and which one is better?|||A pizza stone, ceramic or natural stone works by holding the heat better then a metal pan can. The heat transfers into the bottom of the crust better as well. It will lead to a crispy crust.
I cooked a pizza pocket in the convectional oven for 15 min. The filling burnt my mouth but it also had a different texture than the microwave. I looked at the box and it said 20-25 minutes for convectional oven. Will it make me sick if it wasn't cooked long enough?|||no, they cannot make you sick. they might taste gross, but they cannot make you sick, they are already cooked, and the reason why you put them in the microwave is to warm them up :D|||If the filling was hot enough to burn your mouth, you should not need to worry about bacteria. Usually they have those recommended times to make sure the inside is cooked and the outside is crispy...maybe it was doughy but still okay to eat.|||They are precooked. as long as it was frozen when you cooked it then you are fine. Even if you let it thaw in the refrigerator for a couple of days you re fine.|||Not likely, those things are already cooked, you're really just warming them up.
Every time I make pizza in the toaster oven, it burns. I put it in for the right amount of time and degrees. Is it just my oven?|||no, its just you, you need to stay near by and keep a close eye on it! hope this helps...|||Watch it carefully? Put it in for a few minutes less and see it is helps.|||lower the heat, watch it and don't put it so close to the heater element.
I had a pizza for lunch today. It tasted like there was more cheese in there than tomato sauce, so it tasted very dry. I would like to know what the ratio actually is.|||Typically, a pizza should have a 50:50 sauce-to-cheese ratio. However, many pizzas differ from place to place, and some pizzas are made specifically without sauce (white pies, usually with broccoli).
This all depends on what type of pizza you were eating. If it was made in mass quantities, then it could have been a slip-up, especially if a human made it. This could also apply if your slice was the last in line and there was no more sauce.|||That depends on what you like, and where you go. Many restaurants actually make it with no sauce too (which my husband prefers, since most pizza sauce is inferior quality).|||the ratio is this
55% cheese 45% tomato sauce
and if you get a vegetarian pizza there is a lot less salt because of all the sodium packed in it
Does anyone have a whole wheat and flax seed, pizza dough recipe?
Thank you|||Here are two recipes for you. Enjoy!!
**Tip: ground flaxseed is better than whole because your digestive system absorbs it better.
Whole Wheat Pizza w/ Veggie Toppings
Awesome vegan pizza! You won't even miss the cheese.
15 Minutes to Prepare and Cook
Ingredients:
1.5 cup warm water
2 cup whole wheat flour
1.5 cup white flour
6 Tbsp. ground flaxseed
1.5 tsp salt
1 Tbsp. yeast
2 Tbsp. olive oil
6 cloves garlic minced
oregano (dried)
1 cup tomato sauce
1 pckg. frozen chopped spinach (thawed w/ water squeezed out)
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped tomatoes
1 cup sliced mushrooms
salt & pepper to taste
Directions:
Add water, whole wheat flour, white flour, flaxseed, salt, & yeast to bread machine (per your bread machine's instructions). May need to add a little more flour as needed. Set on pizza dough setting. When cycle is completed turn dough out on a floured surface, cut in half (if making 2 15" pizzas), & allow to rest for 5 minutes. Preheat oven to 425F. Sprinkle baking stone or pizza pan w/ cornmeal. Roll & shape dough onto baking stone or pan. For a thicker crust, cover lightly & allow to rise for 45 minutes. Bake pizza crust at 425F for 4 minutes. Remove from oven.
Brush pizza(s) with olive oil, distribute garlic evenly, & sprinkle w/ oregano. Spread tomato sauce onto pizza crust, top w/ spinach, chopped onions, bell pepper, tomatoes, and mushrooms. Sprinkle w/ salt & pepper. Return to oven & bake at 425F for 10-12 minutes more, until veggies are cooked & crust is slightly brown.
Makes 2 15" pizzas (Freeze the leftovers & reheat)
Number of Servings: 8
*********************************
Margarita Pizza with Flaxseed Crust
**instead of bread flour, incorporate whole wheat flour into regular flour.
Yields 2 pizzas
Flaxseed Pizza Dough:
2 cup(s) all-purpose unbleached flour
2 tablespoon(s) flaxseed
3/4 cup(s) water
3/4 tablespoon(s) instant dry yeast
1 1/2 tablespoon(s) olive oil
1 teaspoon(s) salt
Pizza Sauce:
2 tablespoon(s) olive oil
1/2 cup(s) onion, diced
2 teaspoon(s) garlic, minced
4 tablespoon(s) tomato paste
2 can(s) (14 1/2 ounces each) undrained tomatoes, diced
1/2 cup(s) vegetable broth
2 teaspoon(s) dried Italian seasoning
1 teaspoon(s) sugar
Salt to taste
Ground black pepper to taste
4 tablespoon(s) basil, chiffonade
Toppings:
6 tomatoes, sliced 1/4 inch thick
12 ounce(s) fresh mozzarella cheese, sliced 1/4 inch thick
1/2 cup(s) basil
DIRECTIONS:
Flaxseed Pizza Dough:
1. Combine the flour, flaxseed, and yeast in the bowl of an electric 5-quart mixer and stir with a wooden spoon to evenly blend the ingredients. Add the water, olive oil, and salt. Mix on low speed for 2 minutes using the dough hook attachment. Increase the speed to medium and knead until the dough is elastic, about 4 minutes.
Note: The dough may be slightly sticky, but should not be excessively so.
2. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap or a damp towel. Allow to rise in a warm place until nearly doubled in size, about 45 minutes to 1 hour.
3. Fold the dough gently and let rest until relaxed, about 15-20 minutes. Divide the dough into 2 equal pieces and form into round, smooth balls.
4. Cover the dough and allow to rest another 12-20 minutes. The dough is now ready to roll and shape as desired.
5. Pizza sauce: Heat the olive oil in a small saucepan over medium heat. Add the onion and saute until tender, about 5 minutes. Add the garlic and cook until golden brown and aromatic, about 30 seconds. Stir in the tomato paste and cook for another 30 seconds to caramelize the paste. Add the diced tomatoes, vegetable broth, Italian seasoning, sugar, salt, and pepper; mix well to blend. Reduce the heat to low and cook, stirring occasionally, until the mixture has thickened to the desired consistency.
6. Remove the heat and stir in the basil. Adjust seasoning to taste, then set aside until ready to assemble.
7. Assemble the pizza: Roll the dough on a lightly floured surface to form a uniformly shaped circle, approximately 1/4-inch thick. Place the dough onto a sheet pan that has been lined with parchment paper. Spread the sauce evenly over the surface of the pizza, leaving 1/2-inch border around the edges. Roll the edges to form a rim on the crust. Arrange the tomato and mozzarella slices evenly over the surface, then sprinkle with the basil.
8. Bake in a 400 degree F oven until the crust is lightly golden brown and crisp, about 20 minutes.
9. Slice the pizza and serve immediately.|||A whole wheat pizza dough will be heavy, just add half whole wheat flour and half high gluten or bread flour. When you spread the dough out, put the flax seed on the dough before the sauce, don't add directly to the dough.|||If it's whole flax seed, rub some oil on your baking stone, sprinkle the flax seed on the stone, then put your dough on top. This would be instead of using corn meal. Would you mind adding the recipe for the whole wheat pizza dough into your question for me? I'd love to try it.|||wow, that sounds really yummy!|||good authentic pizza dough has olive oil in it
sub the flax oil for olive oli
How long can pizza safely stay in fridge and be reheated? Ham, Bacon, Chicken and cheese on tomato base. Bought some 5 days ago and few bits in fridge still and i'm hoping its just barely ok to eat still.|||It will most likely be ok, I would closely examine it first.|||5 days should be fine, depending on how fresh the toppings were when the pizza was made!
If you cannot eat the whole pizza next time, try wrapping in glad wrap and freezing it and It should be good for about a month!|||1-2 days at the most. If it isn't consumed within that time it's time to toss it out. Any more than that and it gets dry and stale.|||It is ok even it is stored in the fridge for a week. I've done it several times.|||Usually up to a week. It should be fine. :)|||probably 1 or 2 days. it's best to freeze it|||Yeh it's okay believe me|||It's still good. I've eaten it after that long.
i love the cream cheese dip that you get from the pizza places for the bread, but they charge you a **** load for it... can anyone tell me how to make it?|||Cream Cheese Pizza Dip
1 (8 ounce) package cream cheese, softened
2 teaspoons Italian seasoning
1 cup grated parmesan cheese
1 cup grated mozzarella cheese
Mix cream cheese with Italian seasonings.
Spread cream cheese mixture on a pie plate or shallow dinner plate.
Sprinkle 1/2 cup of both the parmesan cheese and the mozarella cheese on top of the cream cheese layer.
Sprinkle the remaining cheeses on top.
Cover with plastic wrap.
Microwave for 5 minutes.
____
it is a blend of herbs such as basil, oregano, rosemary, marjoram, and thyme.
looks like this: http://chronicle.augusta.com/images/head鈥?/a> you can find it anywhere they sell spices and herbs.|||easy! buy cheese and put it in the microwave in a glass plate ! and heat it up for 45sec.
I made a huge pizza burger the other day, 7 pounds of beef 3 pounds of bacon in between two digiorno pizzas for buns.
I still have half of it left and I want to reheat it.
What should i do? Oven temp, for how long ect, I could cut it into smaller peices and then bake them but that kinda defeats the purpose of having a giant burger.
Whats the best way to go about it?|||A burger type thing is pretty dense, so you want to use lower heat and cook it longer. This is called "cooking slowly". The medium heat in an oven is 350F. So try 325F for 20-30 minutes. Take out the burger, and check if the center is warm yet.
In a microwave, set power to 60%, and cook for 5 minutes. Check to see if center is warm. If not, heat another 4-5 minutes at 60%.
What kind of cheese do they use (both brand and type), and what kind of pepperoni?
No matter how hard I try to make a great pizza at home, the toppings NEVER taste like restaurant pizza. I usually use mozzarella of course (Kraft or Sargento), and whatever pepperoni the grocery stores sell, yet it never tastes spectacular. I want to know the secrets please. Thanks!|||Theirs is Olive Oil based. It is a wet cheese when cooked. Try brushing or using a light coat of olive oil.|||Its cocaine I tell you. They sprinkle it on so you get addicted. Dont tell me you dont know what I am talking about. Pizza is so addicting you cant stop eating it. Its cocaine.|||Basic pizza cheese is a mixture of provolone, mozzarella, Parmesan and sometimes some Romano.
I add some goat cheese to my pizzas that I make at home under the other cheese for a delicious, creamy surprise.|||i used to work at dominos we used mozzerela cheese and we would get our toppings shipped to us. our company made the food|||I agree with giggaflops, Cereal is good for all meals. I like it for breakfast, I like it for lunch, I like it for dinner, And I like it for a snack. As giggaflops stated, Peanut Butter Crunch is Better than Korn Pops, But my personal favorite is Cinnamon Toast Crunch.|||Do you have a crowbar?
When I was in High School they served individually wrapped pizza stick things. Now I'm trying to figure out what brand they are because of an intense craving ha. I've tried to look it up but I haven't had any luck. Can anyone help me!?|||I think that its going to be really hard to find which kind you are looking for. beause there are thousands of different kinds of pizza that they sell for the schools. but good luck|||I don't think those things are commonly found in school cafeterias anymore... But good luck though, because I'm craving for some pizza right now!!!
I need to know how a pizza relates to photosynthesis , cellular respiration , or both !
Pleaseeee (:|||Wheat, tomatoes, grass that becomes milk that becomes cheese -- all from photosynthetic plants.|||Pizza is food. In our cells, cell respiration produces energy through the breakdown of molecules in food. Photosynthesis is the plant metabolic process that makes food.
Yesterday I ate some old pizza that made me sick; 4 slices of hand tossed, chicken pizza from Pizza Hut. It was dehydrated and I used the microwave to soften it up. Until then, I kept it in the original box in my refrigerator. At the time I ate it, I did not see any visible evidence of mold or rot. I'm curious what happened to the pizza over this time that made it unhealthy to eat. Why?|||I'm guessing it was because the cheese was spoiled. Even though you could not notice it. Hav you ever put Mc Donalds french fries in a jar and left them there....they never mold! I guess its do to all the processing in the food. Alos the chicken could have gone bad.,|||left over 12 days is the problem it should have been thrown in the trash after 2 or 3 days.|||LOL I HAVE NO IDEA. MAYBE IT WAS JUS IN THE FRIDGE TOOO LONG.|||Umm ... im sure the chicken and the bread did all that happened to your stomach. Depends. Raw chicken should not be used if it has been in your fridge more than 24 hours. Cooked chicken (regardless of how it is prepared) shouldn't be eaten after 48 hours in the fridge. And in case you're wondering this too, any cooked food should be thrown away if it has been out of the oven and not refrigerated for more than 4 hours. This is a pretty standard rule of thumb that most fast-food restaurants, schools, nursing homes, and similar institutions use.
And probably you couldnt see it but the crust had mould in it as well.. or maybe some bacteria or something!|||Just the thought of it would make me sick, I would think the bacteria didn't help it any. I would not eat anything that was in the refrigerator that was left over that long
I am just looking for a good homemade pizza roll recipe. I mean pizza rolls, kind of like the frozen kind you get at the store, like Tostitos brand or whatever. I mean not exactly like that, but where the dough makes a square or rectangle, not rolled up like a cinnimon roll.|||I make pizza empanadas which are similar but much larger than pizza rolls. you could buy the empanada shells and just cut them to be smaller.|||1 lb. hamburger
1 lb. Italian sausage
1 sm. onion, chopped
1 lg. jar Prego sauce
1 pkg. mozzarella cheese, shredded
1 tsp. garlic powder
1 pkg. egg roll wrappers
Parmesan cheese
Brown meat and onion in skillet. Drain. Mix in Prego sauce and 1 teaspoon garlic powder. Put meat and cheese in egg roll wrapper. Sprinkle with Parmesan cheese. Fold egg roll. Fry egg roll in 1/4 inch oil. Fry egg roll until brown. Drain on paper towels. Dip in pizza sauce.|||Buy a or make a pizza dough and lay it out flat. Then put whatever you want on it. Take a second part of dough and lay that on top. Then take a pizza cutter and cut the sheet into the sizes you want. When you have all your rolls, make sure they are sealed all around. Bake for about 20 minutes.
I've found that using two crescent roll tubes are yummy too. Very light and flaky crust.
Check out allrecipes.com.|||Maybe get a pie dough or Pillsbury dough... cut them in 10 big squares... and then put pizza sauce, chopped pepperoni bits, and shredded cheese on each big square and then fold the dough together, compress the edge... so it won't ooze out...
Then use the oven or toaster oven or sandwich maker.(indoor grill)
Cook until it is ready.|||im guessing u culd make pizza dough nd just cut out rectangles, put sauce nd cheese nd whatever else u want on half of it and then lift the other half and just close it into a square
answer my q?
http://answers.yahoo.com/question/index;鈥?/a>
Ive heard that its the only food that contains all 5 food groups, therefore does it make it fairly good for you? (Proper italian ones - not fast food ones like pizza hut or dominos)
Approximately how many calories does a proper italian pizza have from a restaurant eg Pizza Express or Ask.
Are they a bad choice?|||Pizza is an excellent healthy choice in small amounts. One piece is calorie rich, but is pretty balanced nutrient-wise. One slice of "real" pizza, you know they are good-sized pieces at Italian spots, and a salad is great meal, healthy meal.|||depends how much cheese you have on it|||Covered in cheese... not good for you. By all means eat a pizza occasionally, but don't treat it as an everyday good food. I've lost 5 stone living by this rule.|||Pizza isn't bad and its not good for you either. But if you decide to eat it everyday then it would become bad for you as you would be consuming too much fat. Like anything its good in moderation. Stick to having one once a month or every other month or make your own then you will know exactly what is on it and it will probably taste a lot better|||Pizza is good for you .. but watch out for the ones made in Muslim Kebab shops ...|||very bad but it is a top bit of grub|||Thin crust pizza with veggies is actually healthy. Thicker crust loaded with pepperoni, sausage, extra cheese is a real killer and hard on the arteries.
I personally enjoy Chicago Deep Dish style but am aware that it has way to many calories, fat etc but it is darn good.|||Too much of anything is bad for you, pizza as you said has all five food groups depending on the toppings. Variety is indeed the spice of life.
This goes for any pizza although if a pizza is made without due attention to hygiene, e-coli and salmonella is not good for you. Beware food poisoning.|||I suppose if you're piling it up with veg then it's good? Maybe not the 5 a day though|||I don't care if it's good or bad. I love it!|||Does it matter whats good or supposed to be bad for you !
If doctors and the press ect had there way we would all drink fresh spring water and eat nothing but fruit and veg !
Life is to short ! eat , drink what you like and be happy.|||generally, if you use healthy ingredients like vegs, meat cooked in good oil and etc, you can make a really healthy pizza. i think it's healthy if you make it properly.:) like a taco!
you should try whiping some on your own i'm sure there are alot of healthy pizzas online. :)|||It's the cheese and the salted cured meats like pepperoni and doner meat that are bad for you. In any case, every doctor on the planet will tell you that you can have anything in moderation, meaning, if you eat it occasionally then your okay, just not everyday. A veggie pizza is a good choice, and if you use say chicken, or mince you cooked yourself then it is better for you. If you want to know calories and fat go to www.calorieking.com, or www.thedailyplate.com|||i don't know all i know is they taste good at the time. a little bit of what you fancy does not harm. lol|||Depends on who you throw it at|||The igredients are good for you , ie meats , veg etc but the grease of the cheese makes it very fattening , it depends on the type of base too , i make my own and always use nalm bread. i would say use less cheese / mozzerella and always soak up as much grease as possible|||I WAS ON A DIET RECENTLY AND YOU COULD HAVE 10 MANY 'SYNS' PER DAY-IN OTHER WORDS, TREATS! AND PIZZAS WERE THE WORST THING IN MY SYNS BOOK SOME OV THEM WERE ABOUT 160 SYNS SO I COULD ONLY EVER HAVE 1 SLICE WHICH WAS TORTURE AS MY BFRIENDS ALWAYS STUFFIN HIS FACE WIV THEM! THIS WAS THE ONE THING I MISSED MOST! BUT I DONT UNDERSTAND WHY THEYRE SO UNHEALTHY!!YOUVE MADE ME WANT ONE NOW!!!!!!|||It is very good and good for you... they take out the calories for me at the Italian restaurant I go to... no charge either
(smiles)
Sew
I want to make a pizza without the tomato sauce and instead a white sauce. What are the ingredients?|||I just melt a stick of butter and add some garlic. Not really a white sauce but very yummy on a chicken, mushroom and artichoke pizza.|||B茅chamel Sauce
Ingredients
150 g (5 oz) unsalted butter
100 g (3陆 oz) plain (all-purpose) flour
1.5 L (6 cups) hot milk
freshly grated nutmeg (optional)
Method
Melt the butter and mix with the flour. Cook a little but without browning. Allow to cool and stir in the milk, bit by bit, mixing with a wooden spoon. Initially the mixture will be like a gluggy lump but as you add the milk it will break down more and more. Cook it gently for 20 minutes or more, taking care that it does not stick to the bottom of the pan. Add nutmeg to taste. Do not worry about flavouring the b茅chamel with onions - it will be incorporated with very strongly flavoured foods|||It's alfredo sauce. You can buy it in the refrigerated section of the grocery store where all the fresh pastas and sauces are, refrigerated is much better than in a jar. Or you can make your own, which of course is the best.|||Pizza Blanca Sauce (White Pizza Sauce)
This sauce does double duty on fettuccini for a quick Alfredo, or combine it
with mariner sauce for a "rosa" or mellow, creamy pasta topping.
2 tbs. margarine or butter
3 tbs. flour
1 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/2 cup parmesan cheese or shredded havarti
Heat margarine and stir in flour. Mix up to slightly cook flour. Slowly
whisk in milk, adding gradually to make a sauce. Stir in spices and cheese.
********************
White Pizza Sauce
6 tbs. butter
6 tbs. olive oil
2 tbs. white wine
1 tsp. rosemary
1 tsp. basil
2 garlic cloves, minced
Saut茅 garlic in butter and olive oil. Add all other ingredients and simmer for
15 minutes.|||Medium white sauce
1 cup milk
2 T butter
2 T flour
1/2 tsp salt
You can use cream if you want more of an Alfredo sauce. Melt fat, stir in flour and then add liquid...stir constantly on low heat...wait until it boils. Add salt, remove from heat.
Might want to add Parmesan cheese or other spices if making this for pizza...if you want a thicker sauce, use more flour.
Or as someone else suggested, buy some Alfredo Sauce...that will work just fine.|||Don't know if this is what you mean but pizza bianca- or white pizza is traditionally just cheese without the tomato sauce, if you use a good mozzarella it should be lovely depending what you put on top- its alot more subtle or reliant on the other ingredients without the tomato and if you add little pieces of real buffala mozzeralla its lovely and runny|||1 small thing like a pint of heavy whipping cream
1 stick of butter
1 cup or so of parmesan cheese shredded(in a bag)
2 tsp of minced garlic
salt and pepper to your liking
Put the cream and butter in a saucepan and melt the butter. Bring it to almost a boil, and then put it on low to simmer. Then put in your garlic and salt/pepper and stir it well. Then add your cheese and whisk it for a LONG time. I would whisk it for almost 20 minutes, I know it sounds like a long time, but it is so worth it. Btw, this tastes just like Olive Garden's alfredo!|||Buy a jar of Alfredo sauce, it's good.
I just bought a couple cooking magazines with recipes for pizzas with polenta bases but none of them call for homemade polenta, they just say to flatten a tube of store-bought stuff. My local grocery store does not have polenta, so I'm looking for a good, easy recipe for polenta (the last one I tried called for too much water) and instructions on how to make a pizza crust out of it. Thanks!|||Just follow the instructions on your polenta, use less water, and cook until thick. Spread out on an oil surface to cool and then use as a crust.
Yes I know there are directions on the back of the pizza. But my pizza crust always folds up and is done way before the toppings and cheese. I have tried different levels in the oven. A couple different temperatures. Same result every time. Anyone know anything I don't?|||Is it a pizza oven or a regular oven? Try a regular oven. Put the rack on level 2, and set the heat/temp to 375 degrees.
You start off wit a $10 pizza, but when the taxes, delivery charge, and a mild tip come due, you've paid $20.
This is wrong.|||Ooh, don't even get me STARTED on this! See below:
http://uk.answers.yahoo.com/question/ind…|||Thanks. As you say, it is just plain WRONG. Report Abuse
|||DONT ORDER. Pick it up if you dont like it. We are paid 4/hour.(Because we get tips?) papa John) I am not a deadbeat. This is the only job I can find. My job went to Korea.(9yrs at Honeywell)I am a viet vet and college grad. The company charges 2/delievry..I get .75 Report Abuse
|||First rule here is that nothing is Free in life! It costs the pizza place money to hire the driver to deliver the pizza to your home. If they do not charge you for delivery, then its simply added into the cost of the pizza.
Second of all, the tip is totally up to you but for most people who work in the service industry, a tip is expected expecially if they have to deliver your order to an apartment or in an office building.
If you don't want to pay it, then I suggest you go and pick up your pizza from the delivery place!|||Yes. Most delivery places only give the driver a portion of the delivery fee the rest is kept by the store. I had worked for pizza hut for 17 years and toward the end our delivery area expanded to almost 8.5 miles one way and many times I sent a driver on a 16 mile round trip for a reimbursement of 82 cents! Just think of it this way that most of want services so just pay for your services! Now I am not saying that you should tip the guy if he or she is a complete a** but if they are friendly and are helpful then tip accordingly. I currently think that the minimum tip for home delivery should be at least 3 - 4 dollars for larger orders then raise it accordingly. Also take into account if the driver has to lug your order way down a building and if they set up for you or maybe the driver has peppers and parm in a pocket waiting for your request.
Please remember that many of these employees have families and do this job because they enjoy it. Tip them accordingly otherwise the only other alternative will be that delivery fees will just go up!|||still you should tip|||the pizza place gets the fee. tip the guy, cheapskate! he's bringing you food.|||Increase in oil prices and greed.|||Well you pretty much tip because that's how they make extra money. I used to work on a pizza place and the delivery charge was only 1.50 2 years ago. You don't have to tip the drivers a lot only 2 dollars is fine with them, because I have spoken to them about it. they appreciate for you to rather give them a 2 dollar tip and be nice then to be a jerk and give them 5 dollars tip.. think about it, it all makes sense.|||I hear you but with the prices of gas going up they need to compensate for it, also because they have to pay the drivers.|||the company loses money by paying for gas
think, your pizza is 10 bucks, the gas to make it added to the cost of food is about 15 bucks
net gain = -5 dollars
you make them bankrupt quick!
and as for tip, someone had to get in the car and drive it to your lazy azz|||It's similar to what FedEx and UPS do - fuel costs have gone through the roof and they have to pay their drivers for gas (or mileage reimbursement). When you add that to the rising cost of the ingredients and a price that hasn't moved in a few years something has to give.
Personally, I still tip since (in California at least) they can pay the drivers less than minimum wage since it's a "tipped" position.|||because the delivery fee goes to the pizza joint ( price of gas food etc going up) but the poor guy schlepping your pizza to you makes minimum wage or less and he gets the tip..|||Because they can and we'll pay it. I don't tip when there is a delivery charge, and if the drivers have a problem with that they need to take it up with the company. I've never even seen the same delivery driver twice in a row anyway, so if it bothers him it's not a big deal.|||FOR THE TOILETPAPER , AFTER YOU EAT THE PIZZA , WHEN YOU **** IN YOUR PANTS!!!!!!!|||When I order a pizza I don't care if they expect a tip because there not getting it.Delivery charge should be there tip not another tip on top of that.
my dad and i are starving and want pizza, and i would love to try that pizza. it looks so good!|||It sounds like it would be Pizza Hut and their special pizza right now - the cheesy bites pizza.|||pizza hut see attached article
and comments
http://slice.seriouseats.com/archives/20鈥?/a>|||Little Caesars
Pizza Hut
Papa John's
Dominos
Cici's
Shakeys|||Pizza Hut.|||Pizza Hut|||Pizza Hut?|||pizza hut.|||im gonna go with pizza hut
I'm not talking Pizza Hut ****, nor the 70% grease pizzas you get from random takeaway outlets.|||Pizza Express. Definitely thin and crispy, proper pizza dough, not the bready rubbish you get elsewhere. Properly cooked, too (the toppings are cooked through, not burnt on the outside and raw inside like at Pisspot Hut). Slightly more pricey, but quality is worth paying for.|||Yeah.....a place in Battersea called 'Pizza Metro Pizza' 64 Battersea Rise, SW11 1EQ. Tel 020 7228 3812.
They are authentic Neopolitan pizzas-crisp & thin and cooked in a wood oven. A pretty atmospheric place with a choice of over 20 pizzas and some very good Italian wines too. A nice place.|||Bar Pizzeria Pappagone! Definitely the best pizza in North London! it's on Stroud Green Road, near Finsbury Park Station! True Italian Pizza!|||If you really want a "for the win" pizza, you should try Russo's NY pizzas. Now that's the real FTW! :)|||PIZZA EXPRESS FOR THE WIN!
I got pizza sauce on my floor accidently and me and my mum have tried many things... so how do you get a pizza stain out of carpet?
thanks :)|||I have gotton stains out of my own carpet with two different things, personally. These two things I have bought at WalMart for a buck a piece! The first is plain hand cleaner without the pumice stone and orange smell. You can find this in a white container in the car section (this is also good for stains on your clothes). The second is carpet cleaner! It is about a buck and it is in a spray can. Just spray and let sit a few seconds or more and scrub with a brush untill gone!!!|||I have never actually had to get a pizza stain out of my carpet, but I have to little ones that have spit up a lot as babies. The best carpet cleaner is Folex. I like it because it removes stains without any perfumey smells. I haven't come across a food stain yet it hasn't got out. You probably would want to spot check first to make sure that it doesn't discolor your carpet.|||oxiclean it
make a solution of 1/2 cup oxiclean dissolved in warm to hot water and then pore on the stain, then press a white towel on top and let set for a couple hours. When the towel is almost dry lift it and the stain will be gone.|||try resolve or carpet clean, use soap and water then scrub untill you think its gone and if its not keep going... be more carefull next time! :)
I'm not talking Pizza Hut ****, nor the 70% grease pizzas you get from random takeaway outlets.|||Pizza Express. Definitely thin and crispy, proper pizza dough, not the bready rubbish you get elsewhere. Properly cooked, too (the toppings are cooked through, not burnt on the outside and raw inside like at Pisspot Hut). Slightly more pricey, but quality is worth paying for.|||Yeah.....a place in Battersea called 'Pizza Metro Pizza' 64 Battersea Rise, SW11 1EQ. Tel 020 7228 3812.
They are authentic Neopolitan pizzas-crisp & thin and cooked in a wood oven. A pretty atmospheric place with a choice of over 20 pizzas and some very good Italian wines too. A nice place.|||Bar Pizzeria Pappagone! Definitely the best pizza in North London! it's on Stroud Green Road, near Finsbury Park Station! True Italian Pizza!|||If you really want a "for the win" pizza, you should try Russo's NY pizzas. Now that's the real FTW! :)|||PIZZA EXPRESS FOR THE WIN!
I am making pizza from scratch, dough and all鈥?will it give me a crisp crust? Do I prepare the pizza on the stone cold then put in oven? What temp and how long?|||Yes, stones give a very nice crispy crust.
Basically what I do with my pizza stone is I put the stone in the oven, then I preheat the oven to the temp I need. The stone will heat with the oven.
Thn just cook the pizza on top of the stone like you would a cookie tray. You should have gotten a big wooden paddle with your stone so you can slide the pizza on it once it's ready to go into the oven.
However MAKE SURE THE SURFACE THAT YOU ROLL THE DOUGH ON IS VERY WELL FLOURED. I have made the mistake a few times of not being able to get the pizza on the wooden paddle because I couldn't slide it under the dough. I have actually rolled it onto a pizza pan (with no holes) and stuck my dough in the freezer for about an hour then put my toppings on and when it's a little forzen it's easier to slide off the pizza tray and onto the stone.
-Connor|||1) Place your square stone on the middle rack of your oven , turn the heat all the way up and leave it alone for an hour.
2) Make a ball with your 24 hour retarded dough that is about 3/4 the size of a softball and no more
3) Using your fingers flatten your dough out to form a circle
4) Make two fists and then with your knuckles underneath your dough stretch /toss your pizza so that it's thinner in the middle than it is on the edges.
5) Since you're a newbie I'll let you place cornmeal on your peel
However as you get more proficient at sliding a pizza onto a stone the use of cornmeal has to stop.
6) Place dough on peel, use your fingers to form a rim ,add only enough sauce to cover 4oz works , add cheese , and maybe one other ingredient
7 ) Give your peel a test shake to make sure that your pizza moves
8) Open oven door, holding your peel at a 30 degree angle slide your pizza onto the stone so that it first touches down at the rear of the stone then as you withdraw the peel the rest of the pizza comes into contact with the rest of the stone.
9) At 7 minutes open the door and quickly rotate your pizza 180 degrees
10) 7 or 8 minutes later your pizza should be done|||Your pizza stone should be in the oven and blazing hot. Use at least 500 degrees for an hour (minimum) with the stone before adding the pizza. I have actually had better crisping cooked directly on the rack as I could not get my stone hot enough.
The pizza should be cooked at 450 degrees for at least 20 minutes. You will have to check regularly to see if its done. Also, it can help to pre-bake the crust to ensure it isn't soggy.|||I am making pizza from scratch, dough and all鈥?will it give me a crisp crust?
*Possibly.
Do I prepare the pizza on the stone cold then put in oven?
*Prepare elsewhere. Sprinkle cornmeal onto the stone before adding dough.
What temp and how long?
*Temp is whatever the recipe asks for. Add an extra 5 to 10 minutes due to stone heat absorption.|||It's been a while since I used my stone. I would roll the dough out on a board while I preheat the stone in the oven. Then roll the dough over a rolling pin, and unroll it on the stone. You could put some corn meal on the stone to help prevent sticking.|||preheat the oven **with** the stone inside. The stone should be hot when you put the pizza on it. Sprinkle cornmeal on the stone so the pizza doesn't stick to it. I'd cook it at 325-350, depending on the recipe, until the cheese is bubbly and the crust is crisp.|||Use the stone just like a cookie sheet. Everything else is the same. The crust will be crispy. Enjoy your pizza.|||you will want to heat up the stone first and then place your pizza on it. This will give your pizza dough a crispy bottom.
So i just at a 40 pack of pizza rolls and I don't have to poop yet.. Should i go for 40 more or will I have to poop? I don't like pooping so i don't want to do it... Please help!|||I was going to tell you to go for the other 40 pack but since this was asked two days ago I am going to assume you have pooped by now. If not, good for you since you don't like to poop.
Have you tried puking regularly? Maybe that can keep you from pooping so much...|||Well sir, the best way to figure this out scientifically would be to; buy 2 more packs, eat them.
Then stick your finger up your back side, allow it to marinate for twenty four hours. Pluck it out of your rear, and the crap should flow!|||cheese sometimes makes people constipated so...you may be lucky as you could not be pooping for a very long time.|||Watch the pooping on flick dumb and dumber ha ha you may get ideas.|||HA HA HA HA HA HA HA!!! XD LMFAO!!!!! Seriously, you just made my night XD
8)A pizza place offers 6 different cheeses and 12 different toppings. In how many ways can a pizza be made with 1 cheese and 3 toppings?
9)How many ways can you purchase 5 CDs if there are 6 to choose from, 2 cassettes if there are 5 to choose from, and 4 DVDs if there are 8 to choose from?
Someone please help, I'm having a really hard time trying to figure these out.|||8. Lets deal with the toppings first!
You need COMBINATIONS three from 12.
The first choice of topping can be any one of 12
The second choice can be any one of 11 (one topping has already been chosen)
The third choice can be any one of 10 (2 toppings have already been chosen)
Therefore there are 12x11x10 = 1320 PERMUTATIONS of getting 3 toppings.
HOWEVER - think about it!
A peperoni, mushroom and onion pizza is exactly the same pizza as a mushroom onion and peperoni pizza. Both pizzas have exactly the same toppings but were just seleted in a different order.
In fact these three toppings can make exactly the same pizza in 3! or 6 different ways.
(PMO = POM = MOP= MPO=OPM=OMP)
For each and every combination of three toppings there will always be 6 identical pizzas.
Therefore we need to divide the 1320 permutations described above by 6 to allow for this factor.
Therefore there are 1320 / 6 = 220 different combinations of toppings.
Now the cheeses there are 6 different choices, Each one of these choices can go with the 220 toppings choices. Therefore the answer to your question is
6 cheese choices x 220 toppings combinations = 1320 different pizzas.
In maths this would be given by the formula (6! / 5! 1! ) x (12! / 9!3!)
9. The first part is easy it is 6! / 1! 5!
There are 6 DVDs and you have to select 5. Therefore there are 6 ways that one can be left out of the selection.
Technically it is Combinations 5 out of 6.
The first can be any of 6, the second can be any of 5, the third can be any of 4 etc etc
6x5x4x3x2 = 720 Permutations
Then like the pizza toppings the 5 selected can be arranged in 5! different ways
the first any of 5, the second any of 4 the third any of 3 etc etc
therefore there are 5x4x3x2x1 = 120 ways that exactly the same batch of DVDs can be ordered
Therefore the 720 permutations needs tobe divided by 120 to get the answer.
Low and behold 720 / 120 = 6 (That we could see just by looking at it!)_
b) Combinations 4 from 8
Maths formula = 8! / 4!4!
Permutations = 8x7x6x5 = 1680
Each set of 4 DVDs can be arranged in 4! ways ie 4x3x2x1 = 24 ways
1680 /24 = 70 different combinations
(Please note that to explain why say 12!/ 9! = 12 x 11 x 10 when working out permutations - it is for ease of notation. If for instance you had to select 12 from 20 then you would have to write out
20x19x18x17x......x12x11x10x9 every time. This becomes time consuming. Therefore noting that 20! includes all the above numbers multiplied together but also x8x7x6x5x4x3x2x1 if 20! is divided by 8x7x6x5x4x3x2x1 it is the same thing as we require . x8x7x6x5x4x3x2x1 is the same thing as 8!. Therefore 12 from 20 = 20! / 8! and 3 from 12 likewise is written 12! / 9!)
In the last question 4 from 8 is 8! /4! (and the second of the 4! relates to the number of permutations each combination can be arranged in)|||You're welcome Report Abuse
I have problems understanding the names of different pizza. Can someone give me the name of some popular pizza that sold at the pizza place? The ones that are ordered by most people.|||Neapolitan: Features a very thin, bubbly crust. Basil and mozzarella do not cover the sauce, as is common in many American pizzas. Instead, they accent it. It is usually cooked in a brick or wood-fired oven.
New York: Also thin-crusted, an authentic New York pizza features sweet tomato sauce topped with a layer of cheese. New York pizza enthusiasts don't ruin the purity of the slice by asking for a lot of toppings.
Chicago: The opposite of New York and Neapolitan pizzas in many ways, Chicago-style pizza boasts a thick crust that is baked in a pan, rather than directly on the bricks or on a sheet. The application of cheese and sauce is also reversed. Cheese goes on the bottom, followed by toppings. Sauce finishes off the creation, which is so thick that a fork and knife are necessary.
Greek: Greek pizza is also baked in a pan. One trademark characteristic is an oily crust. It is often topped with traditional Greek toppings like spinach, feta cheese and olives.
California: Superthin crusts and seasonal toppings are trademark components of California-style pizzas. They're typically topped with whatever veggies are in season in the Golden State.
Sicilian: There are Italian and American versions of this style. The American involves a thick square or rectangular crust. Toppings are placed on top of the dough. The version made in Sicily actually places the toppings, such as pecorino cheese and anchovies, inside the crust, rather than on top
It probably won't come as much of a shock that pepperoni is the No. 1 pizza topping in America. According to the National Association of Pizza Operators (NAPO), Americans consume almost 252 million pounds of pepperoni every year. Other perennial favorites are extra cheese, sausage, mushrooms, green peppers and onions. Americans also enjoy ham, bacon, ground beef, chicken, artichoke hearts, bell peppers, eggplant, olives, spinach, tomatoes and broccoli.
On the flip side, NAPO reports that anchovies consistently maintain their place as the least popular pizza topping, although they are very popular in some countries. In fact, the world has decidedly eclectic taste in toppings.
India: pickled ginger, tofu and minced mutton
Russia: "mockba" (a blend of tuna, mackerel, sardines, onions and salmon)
Japan: squid and a combination topping called "mayo jaga" (mayonnaise, bacon and potato)
Brazil: green peas
Costa Rica: coconut|||Here are a few
Pizza Margherita - Basically a pizza with different cheeses only.
Pizza al Prosciutto - with Ham, Tomato and shredded mozzarella cheese.
Pizza Prosciutto e Funghi - As above plus mushrooms.
Pizza Prosciutto e Polo - With ham and chicken
La Napoletana - pizza with the normal tomato and cheese plus capers and anchovies
Pizza Capricciosa - basically a pizza with some of every topping the pizzeria has to offer.
If you go to a proper Italian Pizzeria and are not sure of what is in any of the pizzas, ask the waiter he/she will be only to pleased to tell you and give advice on what will best suit your taste.
Beulah|||Hawaiian Pizza with pineapple chunks and ham, Italian pizza with mushrooms and bell pepper.|||Hawaiian is with pineapple and ham. Read through and didn't notice that one so thought I'd add it.
Tuesday, March 6, 2012
My husband and I have been trying to make our own pizza dough. We would like to know if it would be better if one would use only bread flour or would it be best to use all purpose flour. Thanks, any recipes would be welcome also!|||They both work well.
We use 00 "Doppio" flour( very fine Italian bread flour).
Very easy to get. the absolute best.
http://www.ochef.com/830.htm|||Bread flour or high gluten flour is best if you have it.|||strong 00 flour is the best|||All purpose flour works well. If you want a slightly chewy crust, then add some bread flour in there. The more bread flour you use, the chewier the crust will be. Bread flour has a higher gluten count in it and that's what gives you the chewier texture.
I use my basic bread dough recipe and change a couple ingredients. This makes two loaves (big ones) of bread or two large commercial 1/2 sheet baking pans of pizza. I always plan for some leftovers for the kids. They pop it in the microwave for a little bit and munch out.
2 1/4 c. warm water. 90 to 105 degrees F.
2 packs dry yeast or 1/2 cake yeast
2 tablespoons lard (for pizza I use olive oil) for bread I often use canola oil
3 tablespoons sugar (this gives the yeast instant food to get going)
2 tablespoons salt (I prefer kosher salt)
7 cups +/- of all purpose flour. (you can substitute the amount of bread flour you desire)
In a large mixing bowl, whisk the water, dry yeast and sugar together. Stir in a couple of cups of the flour. Let mixture sit for 15-30 minutes until you see the yeast has become active and has started to foam and create bubbles.
Mix in the remaining flour. If you have a mixer, most mixers will handle up to 1/2 of the total amount before they start bogging down. If you have a mixer with the dough hooks, switch to the dough hooks when you get 1/2 the flour in.
Work the remaining flour in either with your hands or the dough hooks. You want the dough to be smooth, elastic, slightly sticky. Sticky enough it sticks to your hands but when you pull your hand away there is very little or no dough stuck to your hand. To check to see if the gluten has developed enough to give you that chewy texture, take a small piece and pull it between your fingers and stretch it out as thin as it will go without tearing. Kind of like you do with your mouth and bubble gum. If the dough lets you pull a real thin skin before tearing, you've got plenty of gluten. If it doesn't, knead it for a few more minutes then test again.
Put the dough in a large, oiled bowl and cover. Let rise until doubled in size. Divide, shape and bake at 400F. If baking bread, it helps to rub the top of the loaves with butter after they come out of the oven; keeps the crust from becoming too hard.
I have to do a project on pizza and one of my resources has to be a book... What is a good book to read online about the history of pizza?|||I doubt that you will be able to find a free and legal copy of a book on this subject.
Check your public library for these books
Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion (Paperback)
by Ed Levine
Goldberg's Pizza Book, by Larry Goldberg, published by Random House, 1971.
The Roman Cookery Book, a critical translation of The Art of Cooking by Apicius, translated by Barbara Flower and Elizabeth rosenbaum, published by Harrap, 1958.
I'm using canned pizza dough. It calls for greasing and then using cornmeal, but I have no cornmeal. What should I use instead?|||You can use flour for the cornmeal. I suggest that, next time you use frozrn bread dough. Follow the instructions for defrosting. Coat the pan with olive oil. On top use mozarella cheese, a a light coating of tomato sauce, oregano, and your choice of meats. Bake and serve. Yummy.|||Use flour instead.|||Flour is the sub you want.|||use some of that spray oil an flour works great, the pizza places just use oil but there pans are baked with oil in them|||I usually use cooking spray :) Hope I helped!
I made a delicious hot spinach artichoke dip and was wondering if I could top a tortilla or a flatbread with the dip and make it into a mini "pizza" for a snack. Anyone ever try this with success? How did you do it? My dip has cream cheese, sour cream, and mayo as the base, plus the spinach, artichokes, and water chestnuts.|||I use wheat tortillas. Spoon some on and then top with Parmesan cheese and place under broiler. Watch til its browns up and then cut up like pizza. Yummy. You could also use pita bread split in half and put a little olive oil on as the pitas tend to be a little tough and dry. I spoon the dip on warm so that it doesn't have to cook in the broiler just melt the cheese.|||Never tried it, but it sounds yummy. Maybe with some feta cheese crumbled on top|||sure. it wont crisp up like pizza though.|||Toast the flat bread just until its crunchy, then add the dip on top. let the dip get room temp. first .
I made some pizza and had some dough left over. I did not use olive oil when making this crust. What is the best way to store it? Would it dry up if I just put it in a zip lock bag?|||It needs to be refrigerated to slow the yeast then it will last only 1 to 2 days. To keep it longer it needs to be frozen.|||It won't do very well in the fridge, although it is possible--the yeast will continue to 'do it's thing'. Put it in the freezer in a zip lock bag.
I really want to make a pizza tonight for dinner, but the ones at the resturants are so expensive and fattening. I don't have many ingredients, but I do have a few pie crusts. Thank you so much! No stupid answers, please. Have a great day!|||Brown 1 - 2 lbs hamburger or sausage with a chopped onion & bell pepper in large skillet. Stir in enough spagetti sauce to moisten ( don't add too much, or the center will be runny) Bake pie crust for about 5 - 10 minutes in oven, then remove. Pour in hamburger mixture, then top with lots of your favorite cheeses - I use a couple of the Sargento's blends, they are perfect for this dish. Pop back into oven til cheese is melted & starts to brown ( you can also add your favorite sliced veggies such as tomatos, mushrooms, etc before adding the cheese topping. Serve with a tossed salad & a nice glass of wine........Yummy!!|||Yes you can use pie crust. It will be a little flaky and more like a thin crust. Roll the dough a little thin. you will need to spray the pizza pan with non-stick spray pie crusts tend to stick. If you have marinara sauce or anything similar that can be your sauce use that. than add your desired topping that you would like on the pizza. Being A pie crust bake it at 325 that way it will give time for your cheese to melt and the crust not to burn. Check on it when the crust is golden brown or to your desired taste go for it|||you can actually buy a crust alreay made from pillsbury. you just have to flatten it out!|||For a pizza you could put the crust on a baking sheet and then put some tomato sauce or ready make spaghetti sauce on it. Layer it with your choice of toppings. I usually brown some ground beef and put that on with onions, peppers, green olives and cheddar cheese. Mozzarella too. That' just one of the ways we like it.
It's pretty much whatever you want.
If you want to use the pie crust in some other fashion, you could boils some chicken and cut the crust into small strips and make some chicken and dumplings. Season with salt and pepper.
Hope that helps. Happy Eating.|||homemade pot pie its a good way to use up veggies any meat u like and a bit of gravy.. mmm|||sorry i dont know about pie crusts, but they do have already made pizza crusts from this brand called Borboli and it is so good and easy. it takes less than ten minutes and isnt so fattening and is sooooo easy!! good luck!!|||No.... Look online @ google|||you can make a fruit pizza dessert
yummy! :)|||Haven't you an egg? I think is better fried eggs in a pizza because eggs are proteins. Pie crusts and pizza is a lot of carbohydrates and it's no good.|||let them thaw and flour the table a bit not to much ,then roll the crust out so its not so thick,put it on a pizza pan and top it with what ever you have for toppings on one side and flop it over to make a calzone its best made with meat and cheese then bake it and make a dipping sauce or a jar of spaghetti sauce warmed for dipping i sent some ideas in the link ,just use what you think will be good from what you have :) good luck
My oven heating element went out and I'm waiting for a replacement. I'm in the mood for pizza and want to try and make one on the grill. Any ideas.|||It will work if you have one of the grills with a lid.
You can put the pizza directly on the rack, but it will be easier to remove from the grill if you put it on a piece of foil.
Use indirect heat if possible - if it's a charcoal grill, push the coals to one side and put the pizza on the other side. If it's a gas grill with multiple heating elements, turn one of them off (or down as far as possible).
I've done pizza (from scratch) on a flat-top propane-fired griddle, with a big cast-iron skillet inverted over it to circulate the heat over the top of the pizza.|||i do not see how that would work. to grill something you have to flip it over and if you flip over pizza then all the sauce and toppings will fall off. i have never tried grilled pizza though.|||stick it on the grill and wait for the crust to get golden brown and the cheese to melt|||cut it in half and put it in the toaster|||use a grill|||order one from Papa John's
I asked for the toppings to be arranged in a way that creates a picture of Adolf Hitler. I asked only as a joke but when the pizza arrived, lo and behold there was Hitler! I only tipped the normal amount but now I feel bad like I should have tipped more. What do you think for future references?|||The dude that makes the pizza isn't the one that delivers it. Your tip is to the delivery dude (or dude-ette), not the 'chef'. Call them up and say..."THANKS"!|||:)
thanks Report Abuse
|||I don't know how much your normal amount is, but, when you receive a special level of service, it is thoughtful to tip generously. In this case, around 20% or a little more, perhaps, would seem appropriate.|||im assuming this question is a joke?|||Your tip is for the delivery person. If you want to tip the person that arranged the pepperoni (or whatever), you would need to go find that person at the establishment. To be honest< I think I would tip the artist, that was pretty creative!!|||What do I think? That you're a fool!|||Not one single penny of your tip goes to the person who made that pizza and the delivery guy does the same amount of work regardless of how the pizza looks. Tip the same as normal.|||idk|||strange pizza.
I'm wondering if it makes a difference depending on the order of toppings.
I put sauce, cheese and then toppings on my homemade thin pizza dough... I noticed that sometimes the crust in the center is a little soggy. Would changing the order of toppings help?|||I put my cheese last, and you may not be baking it long enough.|||sauce, cheese toppings and more cheese!|||I make an exceedingly thin crust pizza cooked on a pizza stone.
My order is:
1. Home made pizza sauce
2. Toppings, such as red onion, peppers, ham, mushrooms.
3. Then add mozzarella on top.
I've never had a problem with soggy crust - maybe because I use a pizza stone? Despite it being exceptionally thin, about 1-2 mm in places, the pizza is crispy, light and NEVER limp. I preheat my pizza stone for 1 hour at 550F, then bake my pizza at 500F for 6-7 minutes.
Are your toppings dry? Eg - if you use spinach, do you cook then squeeze the excess moisture out? Personally, I think that it's because the temperature isn't high enough in the oven - try a pizza stone... it will draw out any excess moisture from the dough and make it crispy.|||No, I don't think it would help. I put the cheese on last to hold everything in place. Try using a pizza stone: http://www.bedbathandbeyond.com/product.鈥?/a>
if you do, you shouldn't have a soggy center.|||make sure the crust is rolled nice and thin and be willing to cook it long enough... and don't forget to sprinkle just a little more cheese on top of all the toppings to hold them together a bit!|||That is the same order I place my pizza toppings however I have found that a very thin layer of sauce and a higher temp for the oven helps the crust stay crunchy and not soggy|||That is the correct order.I put mine on in that order.Do you make your own crust? If so try to make it a little thinner in the middle and see if that helps.Also sprinkle corn meal on the pizza peel or pan then put pizza on top of corn meal.|||I think you're suppose to put a small amount of olive oil on the crust before the sauce, then toppings, then cheese. Try baking your pizza on an open rack in the oven, with a cookie sheet on the rack right below it.|||sauce first, then a little bit of meat and vegetables, and then cheese. then put the toppings on top again. very good pizza...|||The trick is to keep the topping thinner in the middle of the pizza. Tomato base, then whatever cheese or cheeses you fancy, then any toppings you like, but not in the centre, just leave it with the cheese and tomato so it cooks through.|||ok i used to work at a place where all i did was make pizzas. it wasnt pizza hut or anything but this is what i had to do.
sauce,
very little cheese
all toppings
then rest of cheese
it works best this way. when so much melted stuff is in the middle, you cant reach the crust or bottom layer. when you put just a little cheese so that the toppings stick it works better. if you put the toppings on top they tend to fall off and burn easier or faster.
We are having pizza at my toddler's bday party and don't know how many to order. The party is at 1pm and there will be chips, veggies & dip, and sliced fruit. We don't want to over or under order, how much will people be expecting to eat at the party?|||4-5 depending on how big of eaters they are|||Figure 2 slices per person.|||5 large|||four!|||14.tee hee!|||Most large pizzas have 8 pieces. With your sides, people will eat 2 pieces each , some ladies only one. You'll be safe with 4 large .
4 pizzas X 8 pieces= 32 pieces altogether.
32 /14= 2 . 2 pieces each.|||I'd say 4-5 and have a salad, too : )|||Men, women or both? Women, you should figure 2 pcs each. Men, figure 3 - 4 pcs each. My husband would eat the whole pie, but he's a huge eater. It's always better to order more, but I would bet 6 pizzas would be enough. Ask the pizza place, too. They're usually pretty helpful.|||I would estimate 2-3 pieces per person. I think a typical large has 8 pieces....lets say 2.5 slices per person, that's 35 slices, 4.38 pizzas. I'd get 5.|||14 people....I would order no less than 4 large pizzas.|||call and ask the pizza place you're getting the pizzas from, they will be more exact.|||depends on how many men they eat alot so lets say theres 7 men so thats prob already 5....i wld say a total of 8 maybe or just make an even 10|||I'd get 7, some people can eat half of a med.
or 5 large.|||4 large!|||depends. some pizzas are in the shape of a square where you get more slices than a circular pizza which may have about eight slices (if pre-cut).|||It will depend upon the diametre, but I would think 5-6 for a 12" pizzas.|||Belive me you will need at least 5 large. Better to over order a slice or two than not have enough.|||a medium pizza at most pizza places serves 4 to 6 and a large 6 to 8. So figure 5 mediums and or 3 large pizzas, depending on how hungry everyone is|||5 large pies|||Depends on how hungry you think they will be and how large and filling the pizzas are you are planning to get. On average, guesstimate 2 slices for females and 4 for males.|||Round pizzas. 8 slices per pizza.
2 slices per person.
I would order 3 large pizzas and 1 small pizza.
I'm cooking a pizza with shaved asparagus, broccoli, and tomato sauce (no mozzarella in the house).
I'm considering adding a couple eggs and maybe potatoes to the mix, but I'm worried it's too many different flavors to put on one pizza. I also have some sharp cheddar.
What would you do?|||The shaved asparagus, eggs, broccoli, and tomato sauce all sound good, but I'd par boil the potatoes first before putting them on the pizza... Just to make sure it's cooked properly. Have any bell peppers? Add them if you've got 'em. And I'd leave out the cheddar cheese.|||Put sauce on first, top with veggies and cheese. Forget the potatoes and eggs.|||I'd go to the store and get some Mozzarella and Pepperoni - top with slivered green peppers.|||okayy ..
-put a layer of sauce
-add a layer of cheese
-then veggies
but to many things can taste nasty like random things you might just want to try chicken.
&&then cook
-hope this helped
;P|||I don't know.But I would not like all those toppings mixed together.|||I've never heard of eggs, potatoes or broccoli on a pizza but if it sounds good to you go for it!
Generally though, with your toppings you would use the sauce first, thin layer of the cheddar cheese and your asparagus. Sprinkle a bit more cheese on top to keep the asparagus on the pizza and bake!
Save the potatoes and eggs for hash browns and eggs in the morning. :)
Ive wanted to know this for years. Its only on sausage pizza, but Ive always wondered what those little football-shaped seed things are and why they are always specifically with sausage?|||I'm pretty sure they are fennel seeds. They are in the box with the frozen sausage chunks. They get stuck in my teeth...|||Technically, they're anise seeds... gives sort of a slightly sweet, slightly licorice flavore. However, Italian sausage use both fennel and anise seeds.|||it a spice. probably fennel. it looks like little seeds. taste it, should tasted a little like licorice
PhD Food Chemistry and Nutrition
A friend of mine gave me a recipe for a REALLY good Margherita Pizza that called for a can of whole peeled tomatoes. It always turns out pretty well, but I constantly run into the problem of the crust getting soggy. If anyone has any suggestions to prevent a soggy crust, I would GREATLY appreciate any advice!|||When you put the whole peeled tomatoes in you could drain the excess juice off a little and then putting the drained tomatoes on x hope this helps x|||Make sure you drain the tomatoes well. Also, I think you would only need half an average sized can for a 12 inch pizza. Other good tips are:
- rub the base with a little olive oil before you spread on the sauce. That creates a seal which stops the dough getting soggy.
- Remember you should assemble the pizza at the last moment before it goes in the oven. If it's sitting there with the sauce on, it's getting soggy.
- Finally, use a stone and cook as hot and as fast as you can. Your oven needs to be as hot as it will go for pizza
Lots of tips and recipes on this site
http://www.everyday-vegetarian-recipes.c鈥?/a>|||A whole can of tomatoes, bit much, thus why the soggy crust. The tomato should be a thickish consistency spread evenly and well, leaving about a half inch boarder from the edge.
I use the bottled tomato, and only use about a quarter of a bottle to a pizza, but I pour the tomato into a dish first and mix my flavors in. Like salt, pepper, oregano, and finely chopped garlic.|||I've had this recipe before. It didn't turn out soggy..
Pizza Margherita - http://mammadipino.com/?p=1370|||there are alot of tomatoes that go on a margherita pizza, make sure to drain them first though ok. Then bake them on a pizza stone, to make sure the crust is crust.|||coom the crust for a little bit first with out sauce or toppings then take it out put sauce and toppings on and finish baking. this is how i do it|||Use the cheese first than the tomatoes
Or is there a difference? Can I use bread dough to make pizza?|||pizza dough is a simpler dough, only proofs (or rises) once, while most breads require 2 proofs, but have more in the way of texture and flavor.|||Pizza Dough Recipe
There has been a clamor for years to get me to post a pizza recipe. So here it is.
A few tips: Always use bread flour, which has more protein. If you don't have a pizza stone, cook the pizza on a preheated cookie sheet. This will make it brown much better. Have you ingredients at room temperature, at least the ones that won't spoil. And consider precooking the meats. This pizza cooks about ten minutes. Cold toppings may not cook well.
This recipe will make two medium pizzas.
Sponge:
3/4 cup warm water
1 tsp sugar
1/4 oz active fry yeast
1 tsp flour
1/2 tsp salt
2 tbsp olive oil
3 cups bread flour
Sauce:
4 oz tomato sauce
2 oz tomato paste
1 tsp garlic powder
1 tsp oregano
1/2 tsp salt
1/2 tsp sugar
Mix together the sponge ingredients (first four ingredients). The water should be warm but not hot. Let that stand for 5 minutes or so. Then add the olive oil and salt.
From this point forward the goal is to use as little flour as possible.
Start mixing in flour 1/2 cup at a time, mixing well between each addition. You probably won't get past the 1 1/2 cup point before the mixture gets too think to mix in more flour, but this will vary. Just keep adding flour slowly and mixing until the dough gets to the point where you can get your hands into it and form it into a ball. The dough should still be rather sticky, but not gooey.
Turn the dough ball out onto a well floured cutting board or counter and start kneading. The kneading works like this: Press your fingers into the center of the dough ball, grab the front of the dough ball and pull it over the top of the depression you just made, press down hard with the heal of you palm, turn the dough ball 1/4 turn and repeat. The idea is to keep stretching and compressing the dough.
Try and do this very quickly. As the dough feels like it might stick, spread a small amount of flour on the surface you're using. If the dough does stick enough to get on the board or your hands you'll need to remove it. Scrape the board with a knife and rub your hands together to remove any stuck dough.
You'll need to add flour a lot, and you want to use as little flour as possible, so try to dust the surface lightly. Keep kneading for about 10-15 minutes. It will get harder to work with after about 5 minutes, but keep at it. Longer kneading will incorporate too much flour, and less won't develop the glutton enough.
Cut the dough ball in half and form each half into a smooth ball by folding the edges into the bottom. Lightly oil two bowls and place a ball in each. Lightly coat the dough balls with oil, cover loosely with plastic wrap, and place both bowls in the back of the fridge. If you want to use the dough ASAP you can let the dough rise out on the counter for two hours rather than putting it in the fridge. But it won't have the same taste and it will be harder to form the pizza.
Let the dough rise in the fridge for several hours or overnight. About 1-2 hours before you're going to top the pizza, take the dough out and let it warm up and rise more. Don't touch the dough yet or punch it down. It should triple or more in size. Preheat the oven to 450 well before you're ready to use it. If you have a pizza stone it will take longer to heat that up completely. If you don't have a pizza stone you can preheat a cookie sheet instead.
Prepare all your ingredients and toppings before you touch the dough. The pizza will have to come together very quickly and you won't have time to chop or mix things. Make the sauce, but don't cook it, just mix the ingredients together. Lay out the meats, chop the veggies, grate the cheese, etc. Get your pizza peel ready by rubbing it with plenty of flour. If you don't have a pizza peel you can use a cookie sheet without a lip, or even a piece of cardboard.
When you're ready to make the pizza, take the dough ball out and put it on a well floured surface (not the peel). Cover both side with plenty of flour. Use your finger tips to make a well defined edge. Use a press and stretch sort of technique. Then pick up the dough and slap/stretch/spin it so that you have a pizza sized disc. 6-8 inches across is what you're going for. Try to have the dough even all the way through without making it too thin in the middle. There's no magic technique to make this happen. It just takes practice.
Place the dough on your peel. The goal now is to keep the dough from sticking to the peel. Give it a little shake every few seconds as you top it to make sure it will still slide. If the dough sticks to the peel you are screwed! Don't forget the shake.
Top the pizza however you want, but don't use too many toppings. It will cook very quickly and too much stuff on top will keep it from cooking all the way through. I use a sauce - cheese - topping - more cheese strategy, but you can use whatever you want. I've made pizzas with potatoes and salsa verda. Anything goes. Keep shaking!!!!
As soon as the pizza is topped, slide it onto your cooking surface it the oven. Check the clock and don't open the oven for another 7 minutes. It will probably take about 8-10 minutes to cook. And will burn if you let it go a couple minutes longer than that. Take the pizza out and let it cool a few minutes before cutting.|||pizza dough dont have as much yeast as bread and is not as full of flavors|||http://home.centurytel.net/cmptj/pizza/Q鈥?/a>|||wow i cant beleive people really take time to type and answer, long as a novel.........
I really would like to say I can make a great homemade pizza. So if anyone has a recipe I would appreciate it. Thanks|||Really sorry this is SO long, but it's the best ever!!!
THE BEST NEW YORK STYLE PIZZA
Cooking Tools:
1. Pizza stone (critical to the pizza crust texture)
2. Pizza peel (looks like a wooden pan, important in transferring the pizza to the oven
3. Thermometer (to measure water temperature)
4. Pizza cutter
Stage 1:
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon olive oil
2/3 cups warm water (110掳F to 115掳F)
1 teaspoon sugar
5/8 teaspoon active dry yeast
Stage 2:
flour
cornmeal
2 tablespoons olive oil
4 tablespoons pizza sauce
2/3 lb mozzarella cheese
1/4 lb Romano and Parmesan cheese
chopped basil
crushed red pepper
garlic powder
onion powder
oregano
Stage 1:
1. Mix the warm water and sugar in a small bowl until blended together.
2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).
3. In the meantime mix the flour, salt and olive oil in large bowl.
4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It's okay if dough is slightly sticky).
5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).
6. If you are planning on cooking the pizza immediately, preheat the oven to 475掳F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.
Stage 2:
1. Place dough ball on a flat (clean) floured surface.
2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.
3. Use your hands to spread out the dough (Don't use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.
Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12"-14" in diameter.
4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.
Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).
5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.
6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.
7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475掳F for an hour, you are ready to go.
Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.
8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.
9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.
Serves 2-4 people.|||If you are good at making dough and live in the right altitude for it, you can use a basic betty crocker recipe. or you can go to any pizza parlor (real one, not dominoes) and buy dough already made. If you need an excellent italian sauce recipe here it is:
brown in olive oil one small can 4-6 oz tomato paste, until dark brown. Add 2 cans 16oz each crushed tomato and 1 can 16oz tomato puree. Add 1lb pre-browned in oil, pork neck bones. add 1 lb pre-browned in oil meatballs. (recipe following). Add some salt/pepper, 1 tablespoon of oregano, basil, parsely.
Meatballs:
add 6-8 slices of cubed white bread with 1lb ground beef, 80% fat or less: 90-95). Add to it the same spices above and 4 eggs. if it is too gooey, add 2-3 slices bread. roll in palm sized (about 1 1/2 round) balls, brown in vege oil until firm.
Let sauce cook about 2 hours on simmer after boiling it quickly and you have one helluva sauce!!
P.S. you must have a found ceramic pizza baking plate. it adds crispness and browning to the bottom of the pie.|||Well I'm not sure if this is what you are looking for, but if you are looking to enterain with pizza, my family and I always make mini pizzas. We use English muffins for the crust. We just get plenty of ingredients and we each make our own. I buy pizza sauce from a can, but of course I have to doctor it up. I put garlic, onion, and salt and pepper in it for a better taste. The best thing about this is that everyone gets the pizza they like. So if someone else gives you a good recipe think about using the recipe, but making mini pizzas. It's a lot of fun. Good luck|||go to a stor like whole foods or one thts sells organic like stuff cuz they sell pizza crust usually. U can divide the dough into as many pizza's u wnt,and need the dough a little but and make it round with ur hands but dont make it to thin maybe half to 1 in. thick. top it with what u wnt and stick it in the oven around 350 degrees and wait till its cooked.
What toppings would you use for a pizza to make it Halloween pizza?|||shape the dough into a pumpkin and use bbq sauce, onions, sausage, cooked bacon and top with cheddar cheese. put a little green food coloring on the stem of the pumpkin before baking. you'll love this western pizza|||think color.... yellows, orange, red, black
red and yellow and orange peppers, black olives, cheese,
maybe a buffalo chicken pizza (orange) with black olives...|||i love your new avatar.
i would top it with red hot dollars,tomato juice and gummy worms.i know it sounds gross but it is in the halloween theme.|||Pineapple|||Cheddar cheese, sausage and black olives.
I want to impress my relatives by making a pizza. Pleae tell me how to make the pizza dough/crust I can do the rest. Thanks|||it's the yeast, and the resting of the dough!|||Thick-Crust Pizza Dough
Be it thick or thin, a good crust starts with a slow-rising dough.
Yields: One 16-inch pizza crust -- 8 slices
1 1/2 cups water, warmed to 110掳 F
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon sugar
3 3/4 cups all-purpose flour, sifted
1 1/2 teaspoons salt
Make the dough: Lightly coat a large bowl with olive oil and set aside. Combine the water, yeast, and sugar in a small bowl and set aside. Combine the flour and salt in a large bowl, stir in yeast mixture, and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead until smooth and elastic -- about 10 minutes. Shape the dough into a ball and transfer to the prepared bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm draft-free place until the dough doubles in volume -- about 90 minutes. Punch the dough down and remove from the bowl. Use dough immediately or wrap in plastic and store refrigerated for up to 24 hours. To use immediately, roll dough into desired shape, top, and bake at 500掳 F for about 10 minutes|||You need:
1 tsp yeast (fresh or dried)
6 tbsp lukewarm water
陆 tsp sugar
1 tbsp olive oil
1 cup plain flour
1 tsp salt
Mix together the yeast, water and sugar in a clean and dry bowl. If you are using dried yeast, sprinkle over the water and sugar solution and mix till dissolved. Leave this bowl in a warm place until a froth forms on the top. Then stir in the olive oil.
In the meanwhile, sift together the flour and salt in a large bowl, mix these two dry ingredients well. Now, if your yeast mix is ready, make a well in the centre of the flour salt mix and pour the mixture in. Preferably with the hands, mix together and knead to make smooth dough. Remember to knead for at least five minutes, or until the dough is elastic and smooth to touch.
Wrap this dough in a greased plastic sheet and leave in a warm place for at least an hour. The dough should be fermented and swollen to at least twice its size in this duration.
Take it out of its wrapping, and knock it with your knuckles, again in a kneading motion, to release any air bubbles. This new, softer, smoother dough is your basic pizza dough.
I love this pizza dough the best,after I make it I usually put my marinara sauce in the crust then fold it over and baste the crust with garlic butter and add some of my seasonings to it then bake my pizza.
I will go one step further by telling you how to make pizza baked spaghetti .I boil the noodles,and I cook the hamburger and sausage together on the stove.Pick out your favorite spaghetti sauce from the store I make my own though.After noodles are boiled and soft drain then pour into the glass baking dish add your sauce,add your meat the sausage,and hamburger,then add the pepperoni ,and the blend of italian cheese's.Bake for about 10-15 minutes at 400 degrees's and wala pizza baked spaghetti|||You have a couple of good recipes to start with here. But, a recipe is like a road map on how to get from point A to point B. It is NOT an absolute. There are always side roads one can take. Don't be afraid to experiment. Personally I prefer to use brown sugar and generally add 1陆 tsp for a single pizza. And I will always add a couple of Tbs of olive oil to the dough. I have also, on occasion added grated Parmesan cheese to my dough. You might prefer Romano or a blend or neither. If I want it a bit more crisp I will prebake it slightly. Start with good fresh yeast, not the fast rising kind, and be patient waiting for it to rise. I always bake mine on a stone that has been in my preheated oven at 475 degrees. Your own temperature might be higher or lower than mine, as ovens and our altitudes differ and make conditions different for each of us.|||the best ingredient it a good pizza stone and a 500F oven.|||this is what I do when making pizza
500 gramms white plain flour
dry yeast for 500 grms flour
some oil
put the flour on the table
in the middle of it put the dry yeast with a teaspoon of sugar
add some salt to the rest of the flour
then stir warm water in to the yeast
then add slowly some more warm water
make the dough with your fists as if making bread
add water when you need it
dont make it too soft
after when the dough is all nice together add a tablespoon of olive oil
when you see the dough is nice and smooth and it doesnt turn back to you
put it in a warm bowl and cover it with a couple of warm things
it is good when it has doubled its volume
the yeast I use is
a pruct in Italy Mastro fornaio lievito the birra
pane degli angeli
I really want some pizza-NOW. What do I need to do so? remember, i need regular food items found in most kitchens. Anyone who lists food items that I have in my house already will recieve best answer.|||For the crust you need
Flour
water
salt
yeast
(and optionally olive oil)
For the topping, you will need
Any type of cheese
Any vegetable (some you will need to cook in advance)
Any meat|||I have used bagels, english muffins or italian bread as the base. I toast the bread, muffin or bagel, put a thin layer of pizza sauce or spaghetti sauce on it, sprinkle with a pinch of basil and then top it with mozzarella or parmesan cheese. Then I put it under the broiler in my toaster oven for a minute or two to get the top hot and bubbly. You can also put a few tablespoons of chopped, leftover veggies on top too before broiling or some chopped pepperoni or sausage.
The ones I make with the toasted english muffins remind me of when I was a kid. As a treat, my mom used to make us "homemade pizza" as a lunch or treat using the english muffins, spaghetti sauce and grated cheese. It was cheap, easy and we thought it was delicious.|||basically i make pizza with french bread cut in half
i put spaghetti sauce and cheese(monterey jack or mozzarella)
and pepperoni is optional
you could also use bagels or normal bread instead of the french braid|||unbleached flour, sugar, salt, vegetable oil, yeast, warm water, cut vegetables (if you want), mozzarella cheese, pasta sauce.|||I have a recipe for home made pizza : http://beginnerbaker1.blogspot.com/ it's a pretty simple recipe and you can subsitute some things.
I don't get it. I mean square pizza comes in a square box, so why doesn't circular pizza come in a circular box? I would really like to hear what people think of this.
Thanks!
-LeeAnn!
And it isn't to get the pizza out because it would have to be the same principal for the square pizzas'.|||Squares boxes are easier to manufacture.|||Circular boxes are more expensive. Square boxes are less expensive. Its not that hard to figure out.
Your Welcome|||Circular boxes are more expensive to make.|||I wouldn't mind getting some of your circular box.|||i agree with the first 2 answers but its also because its easier to break down.|||uhm, wow y does it matter?! i mean wtf?!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! wow.
I have been experimenting trying to develop my own pizza crust. I don't want it to taste like a normal pizza dough I want it to have kind of a sweet taste, but not so sweet that is almost becomes sour. So far I add 2 tablespoons of sugar but you really can't taste the sweetness of the sugar. Should I just add more sugar or do you have any other suggestions?|||well my dad is 100% Italian and me 50% and i have heard of using a little sugar but also do spices like basil and also a lil salt and pep|||ok man...errrr you're adding a **** load of sugar as it is,,if you want to get it even sweeter you should add something with a higher fructose level like honey..remember you're yeast is gonna eat that **** anyway.....not sure why you want a tres sweet crust unless you're making some kind of desert pizza....otherwise you might be better chnaging you're toppings and sauce.....hope it works out for you....
I'm making a homemade pizza from scratch and I want to make a really really large pizza for my family for dinner but I just realized that I only have cookie sheets to bake the pizza on until payday.
I need your help! How can I make this work?|||You should take the pizza and make two of them. This way you will have them in a size that fits the cookie sheets. I wish you much enjoyment. Of course, you already know how to use the olive oil spray to keep the pizzas pliable. I know they will turn out well. Peace!|||I always make my pizza on a cookie sheet. Stretch the dough to fit the sheet, and everything else you normally do will be the same.
Anne|||Make the pizza the same size as the cookie sheet. It's how I've always done it. Rectangular pizzas taste just as good as round ones.|||Yes. Rectangular Pizza Sounds good.|||make a rectangular pizza ;)
it'll taste the same!
I have a GT Xpress 101 (lil grill type thingie). My family loves home made pizza pockets/ pizza calzones. I would like to try to make spaghetti pockets/calzones for a change. Is this possible? I know I would have to precook the pasta before putting it into the pocket / calzone.
Has anyone ever tried this? If so did it turn out?|||I just saw someone on here a couple of weeks ago that wanted to stuff crescent rolls (seems pressed together of course) with spaghetti and sauce. I don't see why it wouldn't work.
A lot of people will give you a hard time about to many carbs but just remember that pretty much everyone has garlic bread with their spaghetti.
I would brush the bread once done with a little garlic butter for an even yummier taste.|||That sounds terrible..... The bread of the calzone is starch & carbs and so is the pasta. Youneed the sauce and veggies to make it a little healthier, and taste better. It will be way too heavy with pasta in there.......
What is the culinary purpose behind putting plastic wrap over the bowl in which you've made your pizza dough while it rises? Also, what is the purpose of coating the dough/bowl with olive oil before letting it rise?|||coating the dough ball = so it will not dry out and become crusty..
oiling the bowl so it will not stick
there are some people who cover the bowl with a damp cloth to maintain a miost air for the dough..
it such a tiny amount of oil it can not be tasted|||The oil is to keep the dough from sticking to the bowl and the wrap is to keep the warm air in.|||The oil adds moisture to your dough as well as keeping it fresh, and the plastic wrap keeps the top when rising from getting crusty.
I've been waiting for a looooong time to start working at this pizza hut close to my school. I've been hired and everything, and just finished getting my full uniform on Friday. My manager said that I "might" start working this week and I was just wondering when they create their schedules, and if I miss that day, should I call?|||My pizza hut's work schedule is posted up in the back every thursday or friday, mostly because not everybody works saturday and our sunday is the start of our new week. I would just call them and ask for your schedule for this week a couple times a week.|||I work at the pizza hut in california in the bay area.
it depends on the manager. sometimes they make it soon (like by friday for next week schedule) or sometimes they will wait the last minute (monday night) either way, it has to be done by midnight on monday because the work week starts on tuesday|||My guess would be they do them on a weekly basis, but I am thinking you may be on an "on call list".
They will call when they want you.
I would call them and ask when I am scheduled to work so I could plan my days around the shifts.|||you should check in everyday to see if you are scheduled until your first shift.
I ate some pizza toppings (minus most of the cheese) from hawaiin pizza and I'm starting to feel guilty. Can anyone affirm my fears or comfort me from them? Thank you. Please be blunt and truthful.
No negative comments please.|||Treat yourself sometimes,just not all the time.|||there are calories in both the bread and the toppings, but its ok sweetie, just run it off or do a work out video. that's what i do when i cheat and it feels/looks as i never ate a thing
goodluck :]
<3 brittani|||Bread does not have cholesterol. But Cheese has lots of them. If you are less than 30 years of age, worry only about cholesterol as they tend to store some where in your body.
Carbohydrates(with lots of calories) are used in your day today's work.
That's why people say enjoy your youth!!! :-)
I ate some pizza toppings (minus most of the cheese) from hawaiin pizza and I'm starting to feel guilty. Can anyone affirm my fears or comfort me from them? Thank you. Please be blunt and truthful.
No negative comments please.|||Treat yourself sometimes,just not all the time.|||there are calories in both the bread and the toppings, but its ok sweetie, just run it off or do a work out video. that's what i do when i cheat and it feels/looks as i never ate a thing
goodluck :]
<3 brittani|||Bread does not have cholesterol. But Cheese has lots of them. If you are less than 30 years of age, worry only about cholesterol as they tend to store some where in your body.
Carbohydrates(with lots of calories) are used in your day today's work.
That's why people say enjoy your youth!!! :-)
I have left over pizza logs and mozzarella sticks from the local pizzeria. What temperature do I put the oven on and how long do I put them in for? Should I just put them on a baking sheet covered with foil? Also, what is the best way to heat up the pizza sauce? I really need step by step instructions, I have zero common sense when it comes to cooking!|||Put them on a baking sheet, turn the oven to 350 degrees F, and bake until they start sizzling - usually about 5-10 minutes. Do not cover them in foil, they will get soggy. Heat up the pizza sauce in the microwave, covered loosely (so it doesn't splatter all over the microwave), cooking for a minute or two (depending on how much sauce). If you have no microwave, put the sauce in a pan and heat it on medium until it gets warm.|||The very best and quickest way is to microwave the pizza logs and mozzarella sticks for a very short time to heat the inside thoroughly. I don't know how big the logs are, but say you have 8 mozzarella stix, I'd heat in mic for about 40 seconds. And then you stick them in the oven to get them crisp, about 10 mins on 400 (preheat the oven so its nice and hot!)
Pizza sauce should be microwaved for about 1 minute.|||heat in the ovening for 5mins or you can deep fry for 3to 4 mins that would be mozza stickes
Because a while back I saw this guy that made a pizza with like strawberry jelly and I think Jalape帽os. And I need a few other alternative recipe's for pizza like what other flavors do you think might work together that is just not another regular old pizza or a fruit pizza? and if anyone knows a recipe for the Strawberry jelly and jalape帽o pizza or anything like it please post it thanks.|||Fig jam and prosciuto with a mild cheese.|||I just made a greek one with feda cheese, olives, garlic, oregano, and artichokes on flatbread
How to make the perfect pizza crest? It seems that eveytime bake the crust, it comes bad... Does the oven matter? I prefer the pizza crust soft. Any tips?|||Making pizza dough is deceptively simple. There are just a few vitally important things you need to keep in mind.
The most important thing that other posters have failed to mention is that you need to cook the pizza crust at very high temperature. I prefer 450.
I made a big batch of pizzas this past weekend and the crust turned out wonderfully. It's very simple. 1 packet of yeast, add 1 1/3 cup hot water. Let it sit until dissolved. Add a little olive oil. The add in flour, slowly, and stir it in with a wooden spoon. Use all-purpose flour. You don't need to measure the flour. Start with a cup and add more until the consistency is right. Knead for about 10 minutes. Let it rise in a warm place for about an hour. Then it's time to make pizza.
Pinch off the dough into a small ball, and roll it in your hands to get a regular shape. This will help you roll it out into a round instead of a weirg raggedy shape. Start rolling it out (I prefer the eurpoean style rollin gpin, no handles) from the edges, work your way around and around, then toward the middle. Put it onto a big board covered with cornmeal and then put the sauce and toppings on. The cornmeal serves to help the crust come off the board onto the pizza stone when you put it in the oven.
You are using a pizza stone, right? They 're very cheap ($10) and well worth it. Put your pizza stone into the oven and let it get hot. Leave it in there while you're making the pizza. When you put it on the hot stone, the crust will become crisp and delicious, rather than chewy and puffy.
I don't know about you, but I like a thin, crisp crust, so I roll it out thin. Keep an eye on your pie because it doesn't take long to cook.|||I usually buy the pizza dough in the store, and roll it until its thin... put like 3 spoons of tomato sauce... and the rest of my toppings|||I'm lazy, I go to the frozen food section and buy frozen pizza dough.|||Brush on olive oil and your favorite seasonings to the crust before baking. I always put my crust in a few minutes without toppings too which helps it come out good.|||add extra doe if you're making it from scratch and take it out a few minutes early so it stays fluffy., keep the pizza on a low rack in the oven to avoid having the top part bake and get crispy. spread olive oil over it to keep the moisture.|||Stop Eating Lard ***|||1cup warm water (make sure its not real hot)
1 pkg yeast
1/2 tsp salt
1/2 tsp sugar
mix let sit till bubbles a little
then add
1 1/2 cups or more cups flour
1T olive oil
mix till forms a ball of dough
let it sit for about 15 min then roll out and top w fav toppings
bake at 350 time varies due to toppings
you can add garlic and other seasonings for flavored crust|||Buy some dough from your favorite pizza joint! Easy, cheap and delicious!
Can someone tell me where I can purchase 32" inch pizza screens and boxes.?
I own a pizzeria and I want to start selling a 32" pizza and I need to locate some 32" screens and boxes. I already have a 24" but i want to have the biggest pizza in Michigan. Please help me out.|||whats a pizza screen?|||did you find the 32 yet im looking for the same thing as you and was wondering if you found it yet? Report Abuse
|||Mmmmmmmmmm PIZZA!
Not sure try the warehouses in NY. Call 411 and ask them for any number for a Pizza restaurant warehouse.|||ebay?|||I LOVE FOOD!!!
I followed a suggestion for defrosting pizza dough - letting it soak in warm water but looks like the bag had a leak in it!
Is this dough ruined?|||You could probably add a little flour to it and re kneed it then roll it out.|||It should be fine. Roll it around on some paper towels to remove the water, and make your pizza.
I've had leftover pizza in my fridge for a day. I'm tired of it, but don't want to throw it all away. What's the best way to freeze it? I don't have a vacuum seal. And, when I decide to eat it, what's the best way to thaw and reheat it? Should I let the pizza thaw out first or is it better to heat it up while it's frozen? Is it better to heat it up in the microwave or the oven?Thanks!|||Leftover Pizza is great...I actually buy one larger than needed so I will have some left. I simply wrap each slice or seperate them with waxed paper, and store in the freezer in large zip-lock type plastic bags. Even the plastic bags your groceries come home in are fine, since you are wrapping the pizza first. Take out of freezer, either allow to thaw or put frozen in your oven (I have a toaster oven) and heat.. I don't recommend the microwave, it tends to make the crust hard. I sometimes drizzle a little olive oil over before heating or add another topping, like leftover sauteed onion or broccoli or some bacon, ham or pepperoni . Trust me, it's just as good reheated!|||You slice the leftover pizza, put it in a zip bag and freeze it. It keeps a long time. Not necessary to thaw. Just put a slice or two in a plate and microwave. But, check it every couple of minutes, because it heats up faster than you can imagine.
I eat it for breakfast all the time.|||you'll want to stick a few slices in a ziplock bag. i wouldnt keep them any more than 3-5 days.
when you are ready to eat it, you can do it one of two ways.
the best way to do it is to preheat your oven to about 350 degrees. bake the slices of pizza for about 5 minutes (or until the cheese starts boiling).
if you cant do it that way, or dont have the time, microwave the slices for 30-60 seconds (again, until the cheese is boiling). this way is not preferred because while it heats up the pizza, it changes the texture.
enjoy!|||Do you really want to? Pizza taste horrible coming from the freezer. I know been there done that|||to freeze it, just put it in a plate and drop it in the freezer!
The tricky part is to reheat it. To reheat it, you have to be carefully or else your pizza will become soggy or too soft. so the best solution will be to put it in a metallic plate and put it into the oven or just put it into the oven without the plate if the pizza is not too soft, the microwave will make it soggy! and then when it is all crunchy, take it out of the fire and put it on a wooden plate so that the bottom do not get wet from the humidity... now you can eat it....!!!
enjoy!|||wrap in seran wrap then put in a freezer bag, removing as much air as possible. to reheat: let pizza thaw on counter wrapped in paper towel (loosely. this will absob any condensation preventing it from sitting on the pizza dough and making it soggy). once the pizza is room temperature: pop it in an oven that's been preheated to 350. make sure the oven is already hot when pizza goes in. it'll be crispy and fantastic. enjoy.
I really love the Pizza Hut mild buffalo wing sauce but i cant always buy it. Is there a recipe for the sauce? I really like the buffalo sauces that have a strong vinager flavor. Does anyone have the Pizza Hut recipe? Or one very similar?|||Oil, sodium, sugar, artificial flavoring.|||just look up any buffalo wing sauce recipie. It's butter and Frank's Red Hot Sauce. The more butter, the milder the sauce.
I was wondering what happened to that pizza place that was like pizzahut and dominos? I havn't seen a little caesers pizza place since the mid 90's when i was little (now 16). Is it still around? What happened to it? Or is it just not in Maine(where i live) or new england states? Thanks!|||http://littlecaesars.com/ - there's a store locator on their website|||they are still around..my dad owns 4 lol Report Abuse
|||I live in Cambridge Ontario Canada. There are 2 Little Caesars Pizza's here in the city. It's our families favourite pizza place|||we have some here in ohio, not as many as there used to be though.|||caesers pizza is every where in California|||We have a ton of 'em here in el paso texas...5 dollars for a large pizza will keep em in business :D|||It's still here in Bangor where Kmart is....|||they are no longer in the eastern part of the United States but the Western part is full of them...move to Arizona...lol|||They are still around, must be just your area|||Yes they are still around. I know of one in Ohio.|||they are still around but a number of their locations were bought out.|||I looked at their website and there are still some in the East but not as many as there used to be. I too am curious as to why they closed so many.
I'm a pizza delivery driver in a college town. Today I delivered a pizza to a very attractive girl and want to ask her out on a date. I didn't have the courage to do it when I was at her door, but I do have her phone number from the ticket order. Would it be too creepy to contact her and ask her out? I may never see her again so this could be the only chance I get. What would be the best way to go about it?|||you never know what will happen unless you try..wth? what do you have to lose? you dont know her now..if she says no..well she just says no..dont waste your time on it...move on..your bound to run into someone else in your line of work..lol...good luck!|||well if you did it right there in person, it wouldn't be creepy. but using her number from the ticket is extremelyyy creepy! I would suggest going to her house with a pizza order by "accident", when she opens the door, say you have the wrong house and ask her which direction some random house number is. tell her the neighbourhood is a puzzle (just make random conversation), then ask her for her number! if she says yes, after talking to her on the phone, ask her out. if you're cute, i don't see why she would say no|||i don't think it's creepy. i almost asked out my pizza delivery guy. he was really cute and charming and he was definitely checking me out each and every time. it became part of my weekly routine that i looked forward to. pizza delivery guy night. he was a touch younger than me and i was always thinking about how i'd ask him out one day, but then one week a stranger began delivering the damn pizza and its been a stranger ever since.... so i'll never see that hot young pizza delivery boy again and its a real shame. so all i'm saying is this girl might be happy if you call.|||If you're going to try it, make sure you do it a bit humorous. Say you wanted to ask her out next time she ordered pizza, but weren't sure how long that would be.|||"Deliver" a note anonymously telling her how you feel but don't tell her you were dude who delivered her pizza.......peak her curiosity and keep it anonymous but leave your number for her to call.|||Yeh that's somewhat unorthodox to say the least, but **** it. What do you have to lose? I say go for it.|||The way you obtained her info is kinda creepy. If she is a loyal customer, just deliver the order again and then ask her out in person! She will freak if u call her without talking to her in person first.|||yea its SO creeepy!
i'll be freaked out if a stranger suddenly asks me out.
i won't agree too cus it implies that i'm 'easy' and all /:
find some way to get to know the girl as friends first|||Not really. That's how a lot porn movies start out.|||yes call her and tell her that you found her really attractive when you saw her.....
I personally cannot stand Pizza Hut. It makes it an easy decision when the local pizza parlor has THE BEST pizza within a 100 mile radius.|||ALL chain restaurants blow! Pizza hut is no different. A mediocre pizza from a mom and pop place is way better than the best pizza from a chain pizza place.|||I prefer pizza from my OWN oven and/or microwave to the "pizza" they serve at Pizza Hut. The pizza is too think and waaay too greasy. The buffet isnt that bad, and the Big New Yorker they have/used to have wasnt that bad but the normal pan pizza is gross!|||yer i think it depends on the quality of your pizza parlour. where i live there are lots to chose from, and they all do them in very different ways, which is excellent. but i agree pizza hut is rubbish! other than the all u can eat ice cream for 2.50 :P|||I absolutely love our local pizza shops over Pizza Hut. I haven't had PH in probably 15 years. The local place has a chicken garlic pizza and a taco pizza.|||I haven't had Pizza Hut since I was a kid. I wouldn't bother. I NEVER EVER order pizza from a chain.|||I love pizza hut but none around here. No local parlor is that great either. I found the best pizza is one I made myself.|||well it depends on where you live, but where i live i can tell you with out a second guess yes we have great local pizza shops|||PIZZA HUT|||I prefer Pizza Hut..|||I like both.|||I do|||I think they're both the same, to be honest!
I don't get it. I mean square pizza comes in a square box, so why doesn't circular pizza come in a circular box? I would really like to hear what people think of this.
Thanks!
-LeeAnn!
And it isn't to get the pizza out because it would have to be the same principal for the square pizzas'.|||It's cheaper to make square boxes and it is cheaper to use the same type of box for both shapes of pizza rather than have two types of boxes for each shape of pizza. Furthermore, it is far harder to make simple hinges to open the box on circles. Squares are a facile, handy, efficient shape.|||Plain and simple, it's easier and cheaper to make, ship, and store unfolded square cartons than round ones.|||because its much harder to make a round box than a square box, i mean really how many round boxes have you seen?|||ever tried to fold a round box with thick carton?
What would you put in a survey when researching into take away pizza packaging and menus?
what would you put in a survey when researching into take away pizza packaging and menus?
Im a little bit stuck on what questions i would ask my target market/end user? any ideas?|||things like
'what colour would you prefer to see/feel is most relevant to a pizza box?'
'What material do you prefer your pizza boxes to be made out of?' -then give options, perhaps a question of the ability to recycle the box
for the menus you would want to ask what customers deem a reasonable price range, favourite pizza toppings etc etc
I want to make a bacon cheeseburger, but I'm going to incorporate the bacon and cheese inside the ground beef before cooking it....Also, I want to use it as a pizza topping...Do I need to cook the bacon a little before putting it in the burger or on top of the pizza? Or will it cook enough by itself inside the burger and/or on top of the pizza?|||Yes, you need to cook it first.
Do not make it crisp for the hamburger. Cook it just until it begins to turn crisp and then incorporate it into the ground beef. Use half or quarter slices. This will produce soft flavorful bacon flavor. If you under cook the bacon it will be chewy.
For the pizza cook it the same only dice the bacon first. The browning of the pizza will finish the bacon and produce crispy bits of bacon.
In both cases drain the fat off the bacon (save the fat) before using.|||Cook it first.|||For the burger it needs to be cooked before.. for the pizza... just put it on the pizza when u put it in the oven.|||I think it would be ok raw inside a hamburger, because that meat is raw as well. It would let all of the juices out into the other meat. For the pizza, though, you always want toppings completely cooked. It's just not worth the risk. The top side would crisp, but the side touching the cheese would be at least partially uncooked.|||yes because it may not cook all the way if you dont|||most bacon is already smoked cook when you buy it in the store. its fine if you don't cook it before putting it in your Burger Pattie and pizza|||The reason to cook it at least partially first is because of the amount of grease it will produce-your burger will be a true slider and your pizza will have a pool of grease on top. And for safety's sake, I'd like to refute the person who said bacon is cooked when you buy it-they don't smoke it long enough to cook it, and some brands just add smoke flavoring(yuck!).
I have a recipe for Upside-Down Pizza Casserole that calls for 1-15 oz can italian-style tomato sauce instead of pizza sauce. My local grocery store doesn't have italian style tomato sauce. Is there a difference?|||I think the confusion here is in the word "sauce" which can mean so many things.
Pizza "sauce" is a concentrated tomato sauce that may or may not have additional ingredients. It is a thicker sauce that is schmeared on the bottom of a pizza crust
"Italian style tomato sauce" is more akin to the regular "tomato sauce" you would find near the canned tomatoes (and perhaps the pasta sauces). It is a much looser/more-liquid sauce (more like what we might imagine when someone says "sauce") and is typically used with other ingredients to create a final sauce for pasta dishes and casseroles. "Italian-style" could mean a few things, not the least of which would be the addition of Italian ingredients like basil and red pepper flakes. It could also mean that the tomatoes used to make the sauce are Italian San Marzano tomatoes.|||In your recipe it probably won't make much of a difference but there are spices in the pizza sauce that aren't in traditional tomato sauce. Pizza sauce is also ready to use right out of the can where most Tomato sauces are meant to be added with other ingredients in recipes.
Tomato sauce is probably a little thicker too.|||Hi, I'm Italian, from Venice. I really don't understand what do you mean. I mean, we use tomato sauce for pizza and pasta without any difference. But, if you like i could explain you how to make fresh tomato sauce, we do it on sundays and then we use it during the week... Italian style just because I'm italian... ;)
You take fresh tomatoes ---> this kind is the best, I don't know if in your grocery you could find them... here in Italy you can find them also already cooked and without the peel ( http://www.guadagnorisparmiando.com/wp-c鈥?/a> ) ...clean them, remove the seeds, slice them in small pieces... Then you need one carrot, one celery, one onion for five tomatoes. Then, again, you slice them in very small pieces... A sprinkle of salt and pepper, a little little little sprinkle of sugar, a lot of water and put all in a pan. If you like, you could put also a clove of garlic, but often foreigners don't like it. Anyway if you want to, you could put the entire clove in the pan, and when the sauce will be ready, you take it away. Two, three hours with a very low gas (I don't if you use gas kitchen where you live). When the water is evaporated, put a spoon of good olive oil any five tomatoes, oregano and a lot of fresh basil. If you use it on pasta, you could eat the sauce like it is... if you like it on the pizza,use a mixer to make the sause more creamy.|||Look at the label - Tomatoe sauce will sometimes have oregano and or basil added. This will be fine for your recipe.|||seasoning. You will be fine with the pizza sauce.
Saturday, March 3, 2012
I want to venture in a small business and I love eating the Napoli Pocket pizza... Where can i get information about franchising one. I've searched google and was not successful.|||Napoli Pizza Pocket
4/F SM San Lazaro Lacson cor. Felix Huertas Sts. Sta. Cruz, Manila, Santa Cruz|||how much is the franchising?! and what is your requirements?! Report Abuse
We made the pizza doe or yeast, so what temperature do we bake it on?|||500 degrees F|||The recipe I use, and it comes out perfect every time, calls for your oven to be the top temperature and cook for 10 minutes.|||Doe a female deer
Dough a pastry..
(or yeast ?)
tsk tsk
I do mine at 405潞f @ 卤20min
I'm at 4300ft
standard temp 350潞f about the same time
JUST look if the cheese is bubbling....|||well ive made home made pizza and i think it was 450 degrees, if i remember correctly|||Real pizza ovens cook at very high heat to get the crispy crust; way hotter than your oven, so you want to use a very hot oven. I would say 425 degrees (F).|||as high as possible|||look at it,is it hot ?
are the toppings crispy & melted ?
EAT IT !!|||like 400
I live by myself and only need 2 pieces at a time, and if I cook the whole frozen pizza I always end up only eating half then throwing the rest away. Is there a way to just cook 2 pieces instead of the whole thing?|||Use a sharp knife to cut frozen slices before cooking. Keep the remaining pizza frozen. Reduce cooking time by the number of slices still in the freezer.
Divide the cooking time for the whole pizza by the number of slices being cooked.|||Buy mini pizzas, get a good knife and cut it while it's frozen still.|||You could cut the pizza while it's still frozen if you have a good sharp knife. Otherwise, what's wrong with wrapping up the rest of the pizza and reheating it later?
If your knives aren't sharp enough to cut the frozen pizza, you could thaw it for just a few minutes before cutting it.
You might want to cover the cut edges of the pizza with foil before you heat it (assuming you're using the oven) so they don't dry out, since the thick part of the crust will take longer to heat than the exposed edges.|||I do that all the time. I just put the other half in a big ziploc bag with the directions for cooking and save it for a later time.|||cut the pieces you will eat an go with the box directions it will only take less time to cook eat up mmmmmmm pizzaaa|||Yeah you just cut it while its frozed and keep one half in the freezer and save it for later. My opinion is when you heat up the two slices dont put it on for the recommended time on the package or it might get gross because the whole pizza isnt cooking.|||u can get the little ones or cut it how much ur going to eat|||sure,i put mine in the toaster oven|||Cut it in half with a heavy butcher knife. Prepare as directed.|||Cook the whole thing then portion it out into ziplock baggies & throw in the freezer take out what you need after that & nuke it in the microwave.
I'm using a pizza base that has already been cooked I think since it just looks like bread.
So after I put the pizza sauce and toppings on, how long should I leave it in the oven?|||400 - 425 degrees for 12 - 15 minutes should do. It will be ready when the cheese has melted & just started to brown & the crust has a nice golden color. Watch it pretty close for the last 5 minutes or so of baking.|||the pizza should be in the oven at least 15-20 minutes and the oven should be at least 425 degrees|||As hot as your oven can get until the bottom of the crust is golden brown and the topping is melted.|||About 10 to 11 minutes on 355 degrees.|||What do the directions say for this specific product?|||Anyway, I think this will help you http://www.google.com/url?q=http://77.78.239.64/~search/|||ask the nazi's
I have been getting a personal pizza from Subway with meatballs, peperoni, and cheese, but I found out that their pizzas have like 800 calories. So would a pizza sub be healthier, and does anyone know exactly how many calories are in each?|||Yes the pizza sub is healthier.
The personal pizza with both meatballs AND peperoni is likely over 800 calories
It's 790 with just peperoni.
http://www.calorieking.com/foods/calorie鈥?/a>
The pizza sub with no extras is 460 calories and has way less fat.|||Yes, Subway's subs from Jared's Favorites vary in calories from 230 to 380.
http://www.subway.com/applications/Nutri鈥?/a>
Also what age is classed as adult in pizza hut :)|||what are you talking about... the prices depend on the food you buy not how old you are.|||lmfao.. I never heard of that.. Haven't you EVER been to a Pizza Hut? I have been there over 50-70 times since I was born.. That is too crazy..
You just BUY A PIZZA!!! and drinks, of course..|||um, i didn't know you had to pay by age.
I love making homemade pizza and don't much care for the packaged mixes for crust. I want to put my bread machine to work so I can always have great dough to work with. Are there any tips on handling, freezing and thawing the dough? Any recipes that work well for this application? Thanks in advance for your answers!|||I use our food processor and the recipe from The Best Recipe by the Editors of Cooks Illustrated book. My husband and I are pizza fanatics and this dough has never failed us. It's so easy, I just make it fresh whenever we want it. If I need it to rise a little quicker, I turn our oven onto warm and set the bowl the dough is in over the oven vent.
Here is the recipe, and it could easily be adapted for breadmaker use I think. Try to get the Bread Flour - it's important. I recommend King Arthur brand if you can find it.
1/2 cup 110 degree water
1 packet instant yeast (2 1/4 tsp)
1 1/4 cup water, room temperature
2 tbsp extra-virgin olive oil
4 cups bread flour (plus extra for work surface)
1 1/2 tsp salt
Extra Olive Oil
In a large measuring cup with a spout, add 110-degree water. Gently sprinkle in the yeast and let stand for 5 minutes, until the yeast dissolves. Add remaining water and olive oil and stir. In an 11-cup (or larger) food processor with the dough attachment, pulse together the flour and salt. Continue pulsing while pouring in the liquid ingredients (reserving a few tbsp). Add the reserved liquid if the dough doesn't become a ball. Process the dough about 30 seconds longer, until smooth and elastic.
Transfer the dough to a floured work surface, knead it slightly and roll it into a ball. If it's still sticky, add a little more flour. Divide into 2 balls and place each ball into a large bowl greased with olive oil and cover with a damp cloth (wring the cloth out VERY well. It should just be moist). Let rise about 1 1/2-2 hours in a warmed room, until the dough has double in size.
Also, when it comes to sauce, we use the one from Cooks Illustrated as well instead of using spaghetti sauce.
1 28 oz can crushed tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
salt and ground black pepper
Combine everything. Set aside at room temperature for up to several hours.
You won't believe what a difference using this sauce will make! We don't measure anymore - we just add ingredients to taste, and we add oregano, a little red pepper flake and sugar to the sauce. Experiment with it - it's easy and really good!|||I sure do. Just a simple mix of flour, water, olive oil, salt and oregano.
I've never frozen it though. Always make it fresh.|||that's a good use for the breadmaker
I only like cheese pizza and I was wondering how I can make pizza at home less greasy because sometimes when I dab the grease, the napkin gets stuck to the cheese. And how can I make it more healthy? What kind of cheese, sauce, and crust is healthier? And what is your favorite type of pizza (plain, pepperoni, Sicilian, veggie/meat lovers, etc.)?|||Yes, leave the pepperoni and the salami off the pizza. Use reduced fat cheeses. Mozzerella is a good reduced fat cheese, but you could try other ones that have low fat. Its the Amerian cheddar cheese that is high in fat content so leave it out. Use better quality meats, such as Canadian Bacon, ham, roasted chicken (left over is good), shrimp. The main villains in pizza are the fatty meats like pepperoni and salamis and cheeses like American cheddar Cheese. Of course, even with all the healthy stuff you are still getting massive amounts of wasted caloric intake from all of the carbohydrates you are consuming.|||It is the cheese fat that makes it greasy and the way to solve that is to use low fat cheeses.
Unfortunately low fat cheeses don't melt as well, and just don't have the taste like regular pizza cheeses have.
My favourite pizza is a seafood one, unless I am making my own.|||well you could use feta cheese since it is low in fat and you could make homemade crust out of weat flower and the sauce chuncky if you wanna get the most out of the veges! and my favorite pizza is cheese! whats urs? :)
Like put the pizza box in a box address it and then mail it to my friend.They're are no pizza huts where he lives and he's always wanted a pizza hut pizza.|||hahahaa it would prolly be molded when it got there but yeahhhh its possible
:)|||you can try!!!!!!!!!! haha but yeah you can probably do that|||totally i do it all the time from canada to england|||its possible|||yes, u can send goldfish 2
I'm looking for a pizza sauce to use in a deep dish pizza. I'm not to interested in big tomatoes in the sauce. But I like the Italian style/ sweet tasting kinds of sauce.
Any sauces you may recommend?|||Classico caramelized onion and garlic. And it's even better if you mix in enough ground beef and pork to get the consistency of lasagna meat sauce. Excellent for pizza.|||Make your own - its easy and the most delicious!!
Ingredients
1 (4-ounce) can tomato paste
1 1/2 cups water
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper
1/2 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh rosemary leaves
Directions
Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.|||8 oz. tomato paste
1/2 cup water
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp.garlic powder
1/2 tsp. marjoram
1/2 tsp. salt
Heat in saucepan till heated through. add a little sugar to make it sweeter if you like.|||tomatoe sauce|||Making your own or jarred?
For a jarred sauce, I'd use something like Prego.
I make pizza dough from scratch, but I am curious as to how to hand toss it because I am wanting to try it myself!
Thanks for the replies, and have a great day! :)|||Tossing pizza dough is a kind of skill you have to practice at to become good. First, you have to make sure the dough is at room temperature, and in a round ball. Then take your fingers and go around the circle, making an indentation where the crust is going to be. It's up to you how big to make the crust. Then, you use the new indentations to push the dough out, enlarging the circle. Then, using a fork or a tool called a "Docker," poke the dough and get rid of the air bubbles. After this is done, the actual tossing begins. You position the dough in your hands like you are clapping with the dough in between your open hands. you kind of do a "rub-clap" maneuver. Its called "dough slapping." This link shows a Papa John's employee slapping and tossing.
http://www.youtube.com/watch?v=mhcTKeslA鈥?/a>
Tossing pizza is an art that must be practiced and perfected. Everyone has their own way of doing it. Good luck, and have fun with your pizza!|||I work at marco's pizza and they way we do it is messy, but it's pretty even.
First, make sure your dough is round and flat. Then you "dock" it by pressing your finger tips into the dough all around to pop any bubbles. Then you slap it back and fourth between your hands until it's the size of your pan/tray. It's kind of hard to explain. You could throw and toss it if you wanted, but we're not allowed to do that. haha|||I make my own pizza dough all the time.
I have never attempted to twirl it. I would probably have lots of holes and end up on the floor.
My advice to you would be to start with making a small pizza maybe 6 inches in diameter. It would be easier than a regular size pizza.
Good Luck. Have fun.
Make sure somebody videotapes you trying to do it for the first time. lol It might go down into the family history.|||Throw it up in the air a few times just for show,then make it like you usually do.........
I made a my first pizza from scratch today, i made everything pretty well, but the cheese was mediocre. I live in illinois and whenever i go up to Chicago i always get Giordano's pizza, how do you get the cheese to stretch like that?
I have heard about buffalo mozzarella, but i do not know were to get it.|||Buffalo mozzarella is expensive and I wouldn't waste it on pizza; it's best saved for uncooked applications, like insalata caprese.
I make pizza at home a lot and I've found it's worth it to seek out whole-milk mozzarella. Most mozzarella at the grocery store is part skim (meaning it's partially lowfat milk) and you don't get that stretch because the cheese isn't fatty enough. Some grocery stores do have the whole milk stuff, though - you just have to read the labels.|||shred or grind the cheese and sprinkle
I recently moved to the area and so far I have not been impressed. The only really good pizza I've had is Home Run Inn. Unos, Lou Malnati's and Aurelio's were horrible. Giordano's is alright. Are there any good mom and pop joints? Or is Chicago Pizza just hype?|||try Beggers in blue Island youll love it|||HOW DO YOU NOT LIKE LOU MALNATIS!! ITS MY FAVORITE AND HOME RUN INN|||Some of these mom and pop places are not that good too greasy and most of the pizza is cheaply made. Giordanos and Edwardo's is probably by far the best two places I've eaten at and Home Run Inn, Connies, Leona's, and UNO are 4 good ones, but stay away from some of these mom and pop places because I've had problems with how clean they are. I don't know where you came from, but the places I mentioned are the highest rated in Zagat's restaurant guide as the best places in the city to get good pizza. Leona's has been owned by the same family for more than 50 years.|||Try Palermo's on 95th street in Oak Lawn. Thin crust, if you're not into the deep dish thing. If you're looking for East Coast pizza a la Lombardi's (NYC), forget about it.|||Gigios on Broadway between Wilson and Leland... yum!|||i heard due pizza is awesome. not a huge pizza person and i lived here my whole life...i can agree with you that lou malnati's is horrible.|||Giordanos is my favorite.|||Try My Pie on 2700 Clark, nice atomsphere, great food and drink. Nice area for people watching. Lot of aothers place to go after dinner. Bars, dance clubs, blues bars etc. Good luck.|||Al's pizza in Cicero not in downtown Chicago. Great stuffed pizza|||Your best bet is to go to GINO'S on Superior, just off North Michigan Avenue.It's so much better than UNO's.I used to go there all the time. There's a couple of Gino's but this one is the best. There's also PAT'S PIZZA, It used to be on Sheffield Avenue by Wrigley Field, but it has moved(check the Internet)I went there all the time when I was a kid.So you can have thick and thin.
I was thinking seafood - I had a great seafood pizza once, but I can't remember what was on it - marinated anchovies, tuna, green olives...
Any suggestions?|||I was going to suggest seafood but you have beaten me to it. Why not try garlic mushrooms with some herbs. Delicious.
Do you know, I find it is virtually impossible to buy seafood pizza in UK.
I have to either make my own or go to Carrefour in France!! LOL|||Sauce:
-1 16 oz. can tomato sauce
-1/4 cup balsamic or red wine vinegar
-1/4 cup extra virgin olive oil
-1/2 cup flour of choice (thickener)
-1 tbsp. salt
-spices you like.
Toppings:
-Any fresh veggies you desire, chopped, diced, etc. This part is really up to you.
-Optional roasted bulbs of garlic, taken out of the shell and mixed in with your veggies.*
-extra virgin olive oil
-salt and spices you like
-meat, if you eat it - I am not a vegetarian myself but I prefer this pizza to be veggie-only.
*A couple bulbs of roasted garlic makes this really special. Just take two whole bulbs of garlic, and cut just the top part off the bulb. Put it on a sheet of foil and pour olive oil right into the center of the bulbs. Wrap the foil over the bulbs loosely and bake at 350 for about 40 minutes. Let them cool and rest, and you should have some lovely, carmelized garlic to stir in with your pizza veggies.
Crust Ingredients:
-6 cups flour of choice (wheat-free, gluten-free folks can use an alternate flour, such as rice. But be sure to cut it with some xanthan gum to sort of do the same job as gluten would)
-3 cups water
-1/4 cup canned tomato sauce
-1/4 cup extra virgin olive oil
-3 tbsp. balsamic or red wine vinegar
-1 tbsp. salt
-herbs and spices of choice - I use rosemary and crushed red pepper
Method Combine all of the crust ingredients in a large mixing bowl until it becomes firm. Use some of the flour to knead the dough on a cutting board or your countertop until it's no longer sticky. Divide the dough in half - you have enough to make two pizzas. You can be pro and toss the dough, or you can use a rolling pin to make it flat. Get two baking sheets or pizza stones, and brush both with a liberal amount of olive oil. press the dough into flat, roundness on each one, or flat squareness, whatever you want. Heat the crusts in a 350 degree oven for 30 minutes.
Take crust out and allow to cool for 15 minutes.
Brush a liberal amount of olive oil on the surface of the crusts. Spread sauce onto the crust. Add veggies and spread over the sauce. Cook in a 350 degree oven for 45 - 60 minutes, depending on how crispy you want the crust and how carmelized you want the veggies to be.
Note: The crust for this is dense and crispy - I do not use yeast because I like my crust to be kind of like this. If you don't like it at this consistency, I recommend adding baking powder or yeast to the crust and perhaps using white flour instead of whole wheat.|||Here in Italy, they do a Tuna pizza with tomato base sauce and thin sliced onion, really good.
Then there's the tomato base sauce, anchovies,artichokes and olives and finished with chopped fresh tomato.
And finally, tomato base sauce and topped with seafood salad and just before serving a topping of rocket salad leaves.|||The best cheese-less pizza I ever had was in a little hole in the wall place in my home state. It didn't have tomato on it either...and it was grand!
They mixed equal amounts of olive oil and butter to spread on the top and sprinkled it with sauteed garlic. Then black olives, fresh baby spinach, very thin slices of red pepper, and shredded crab meat.
I've made it using alfredo sauce with shrimp and garlic....olive oil, shredded carrot, baby spinach, sliced roma tomato, olives and italian sausage....and my dad once made on with shredded crab and lobster claw, baby scallops and escarole.
If it were me making it today, I'd try a spin on sweet and sour and use pineapple (crushed), thin red peppers and baby shrimp with olive oil and butter for the sauce.|||Does cheeseless include cream cheese? It would be so tsty to put cream cheese all over it and add some crab meat.
Ok, how about oil, tuna, anchovies, onion, green peppers, black olives, and red peppers.|||I once had a pizza in Italy that was thickly covered in neat rows of caramelized onions on a tomato base, no cheese at all, and studded with black olives. It was just gorgeous - highly recommended!|||Try parma ham, rocket, chilli, garlic, tomatos and olives!|||owww kernell corn is also great for pizza toppings and ummm yah even without cheese will work! yum yum! happy eating!|||Smoked Oysters, fresh Basil, pickled vegetables.|||Brie, Cheddar or mozarella|||not possible in my opinion, to have a pizza without cheese|||Porridge.|||Ah, the cheese-less pizza....kind of like a Nerf vibrator yeah? Looks great, but....|||How can i with a name like mine.|||Try cheese|||sorry cant help veggies here
I'd like to receive some good recommendation. Tell me please what way is better 鈥?to buy pizza peels at an online shop or at an ordinary store? Thanks in advance for any suggestion!|||If you need to order wood pizza peels in internet, it's better to visit this site: http://seerch.com/product/6383/36-Wood-P鈥?/a> .|||go to Marshalls or Ross and get it cheaper|||I can't imagine that there is any advantage to buying an expensive one, all you do is slide the pizza in and out of the oven with it. Go for the cheapest one you can find.
I accidentally fell asleep while baking a pizza in the oven last night. I woke up about an hour or two later to find there was a really burnt odor. There wasn't any smoke or anything though. Now my furniture, clothes, and everything has that burnt smell. I opened all my windows and doors but the smell is still here. Is this gonna be permanent or are there ways of getting the smell out of my coaches and all. Thanks!|||Open the windows and doors. Let the fresh air come in. Then go buy Febreeze. Spray it on your couch, carpet, curtains, bed, shoes, etc. It will eat up all the odors.|||first keep ur windows open everytime ur in the apartment for mow try febreze and such bc getting the smll outs gonna b hard per haps you should attempt to wash ur couch etc as much a possible of course the smell wont leave mmediately but it will fade after 2 weeks or so ull just hav to hang in there. also wip out some fans|||You could try burning some insense and seeing what happens. Febreeze may be able to get the smell out of the furniture and clothing.|||wash the clothes, febreeze the other stuff. keep the windows open for a few days.|||open your windows it will go away eventually|||Febreeze is Terrific
That's Terrific!!!|||glade plugin things,,,i think it is glade who makes them??
well that or febreeze you know, but not the fresh linen scent...that one gets old fast!
or
no more pizza!|||Yup, Febreeze and keep all the windows and doors open as much as possible.|||open all windows and spray with lysol|||Light a J.
Never mind that wont work you'll probably just burn another one.
What is the maximum number of pieces you could cut a pizza into with 5 straight cuts? You do not have to cut through the centre of the pizza.
Hint - make one cut, then two and so on and use inductive reasoning to make a conjecture.|||Assuming you can cut the pizza in only two dimensions and not three, the correct answer is 16.
With n cuts of the pizza, you can make a maximum of
(n^2 + n + 2)/2 pieces ,
since after the nth cut you can make up to n new pieces, making sure every new cut slices through every previous cut and you never cut through the intersection point of two previous cuts. (In other words, after 1 cut you can make 1 new piece. After 2 cuts, 2 new pieces. 3 cuts- 3 new pieces, etc.)
This is known mathematically as the pancake cutting (or circle cutting) problem and is described here:
http://mathworld.wolfram.com/CircleDivis鈥?/a>|||I came up with 11, but I was never really good at math.
Thanks for trying to make mt brain work :)|||1 cut = 2 pieces
2 cuts = 4 pieces
3 cuts = 6 pieces
4 cuts = 8 pieces
5 cuts = 10 pieces
My doctor told me. I could only have two pieces of pizza a
month, so, when I order it. I tell them to just cut it in "half. <}:-})|||12|||16 although obviously they are not all the same size|||I got about 16. The key is to overlap the cuts as many times as possible. And, no, the pieces will not be uniform size or shape.|||12.|||12 unless you are allowed to fold the pizza and cut it|||i think it is 10 you can just multiply the number of cuts by 2 because you get 2 pieces after 1 cut|||12? One straight down the middle, two running parallel to the first, and two running acroos the fist three. Is that it? Do you get me? I drew a circle on a piece of paper and then drew five lines, but I did cut down the middle. Oops! (hehehe!) Oh, well!|||10 i think|||10 maximum pieces.|||32..i think|||16?|||10 in a round pizza, 12 on a square pizza|||the answer is 12
the common answer may be 10 due to cutting in half, but smaller & misformed pieces allow for 12.|||Well, that comes to 72 degrees per slice.|||8?|||I think its 10.|||10-20|||24........so what are you going to tell us or what??? 12:39 am friday..........11-17-07 and you didnt give the answer, good job idiot:)|||12|||i got 16 pieces.|||12|||Why not just buy a pizza and get a pizza cutter?
So easy to find out that way!|||on paper its 10|||10|||10|||12 3 cuts straight one way and two cuts perpendicular making squares
Dang i have been looking for a !#!@$ Recipe on how to make a simple chesee pizza on aol and they give me these other !#!!@#!@#! Recipe about how to make choclate pizza
some just tell me a web site or some thing on how to make a simple chesse pizza for some one who has never made one|||Cheese Pizza
Forget about delivery and have pizza night at home with this fun recipe. It's also an excellent source of calcium, a vital nutrient for growing kids!
Ingredients
1 Ready-made pizza crust (like Pillsbury)
1 28 oz Can tomato puree
1 Large clove garlic, minced
1 Bay leaf
1 tsp Dried oregano
1 tsp Basil
2 cups Shredded Mozzarella cheese
1/4 cup Grated Parmesan cheese
Preparation
Mix tomato puree, garlic and herbs in saucepan. Bring almost to boil, then lower heat and simmer for 30 minutes. Remove bay leaf.
Spread sauce on pre-made crust. (You probably won't use it all. Freeze the rest for next time.) Sprinkle with cheeses.
Bake at 500 degrees F for 15 to 20 minutes.
Cook's Notes
Everyone loves pizza, but a brightly colored salad of spinach, red onion and oranges can compete--and complement the dinner.|||Ok, here is the super easiest way-Go to your local Publix or Trader Joes and buy their pre-made pizza dough. (Other grocery stores may carry it, but I know these 2 do). You can buy pizza sauce at the store)Ragu and Contandina both make it, there are also usually generic kinds. Roll out the pizza dough and bake it for 10 minutes at 450. Take it out of the oven and turn the oven down to 400. Top the crust with sauce and shredded mozzarella(1 8oz pkg. shouldd do it). Sprinkle grated parmesan on top. Bake at 400 for 10 minutes or until cheese is melted. Enjoy!|||I just buy the dough and sauce from Trader JOes... they have 2 diff types of good dough and great canned pizza sauce. I roll the dough out with flower. add the sauce on top. I then season with italian seasoning. Then add shredded motts cheese and bake at 400 for 10-15 mins.
What would be the minimun amount of equipment and accesories necessary to start a pizza parlor with which would consist of seating facilities, delivery system, kitchen, walk-up and station. The location would be rented, not bought. No franchises, own idea an d product.|||although you don't want a franchise, check out all the pizza franchise websites and request info on start up costs. just subtract out the franchise fees and add back a small percentage to the equipment costs to get a handle on what you need.
keep in mind that landlords feel more comfortable renting to a franchise because the success rate is higher. also look for an existing pizza parlor that could be remodeled to suit your needs. someone in a losing business is often motivated to sell and you would be buying the assets at below cost. go look at all the restaurants for sale in your area, it is a great education. a local business broker who specializes in restaurant resales can often educate you. just keep in mind that his/her motivation is to sell you something, listen between the lines!
I have owned one retail food business, and I hated it. However I do love pizza and owning a successful upscale pizza joint was always a dream of mine. It's just not fun when you have to go to it every day.|||You can probably get a small operation with like a 30 to 50 person seating capacity and your ovens, cash registers, freezers and sinks for about $125,000.00 to buy...not leasing the space. (totally depending on what state you are in)|||$1,000
I am trying to get a pizza from Pepe's or Sally's in New Haven, CT out to Southern California. They do not ship pizza from either place, I already tried that. I do have a friend coming out to visit on an airplane, but am trying to find the best way to buy a pizza and get it to California. Thanks.|||ship it in a Styrofoam container with ice packs, be sure to put the ice packs in freezer bags and wrap in paper to absorb any condensation. Fed Ex 2 day delivery...it's going to be expensive to ship though.|||y r u tryin 2 get a pizza all the way 2 calafornia????r they that nice????|||TRY DRY ICE....
I want to make an all dressed pizza, can you please help me?|||the key is a HOT oven. i also use a stone.(if you don't have a stone, use the thinnest, flimsiest pan you can get.
preheat the oven to MAX!
do not overdo the toppings. you can put them all on raw, as long as it's not piled too high.(the grease is the best part!!)
10-12 minutes and it's as authentic as chicago! (i keep messing with crust recipies-haven't found my favorite yet, but i have some good ones if you're interested.)|||ok
http://search.foodnetwork.com/food/recip鈥?/a>
http://www.foodtv.ca/Search/SearchResult鈥?/a>
http://www.taste.com.au/recipes/search.p鈥?/a>
http://search.myrecipes.com/search.html?鈥?/a>
http://www.kuali.com/recipes/search_resu鈥?/a>
http://www.bettycrocker.com/search/searc鈥?/a>
http://www.channel4.com/food/browse.jsp?鈥?/a>|||Quick, affordable pizzas can be made on Lebanese bread with tomato paste shredded cheese, capsicum,mushrooms, sliced ham ,tomato, mixed herbs and capers for some zing.
the can be grilled for 2 minutes, fast and great if you suddenly have quite a few hungry guests arrive at once.|||You don't dress a pizza, you top it. Top it with your favorite things. Pre cook any raw meat.|||spinach, mushrooms, pesto, red onions
I'm really craving some pizza right now, and, for once, I have all the ingredients to make it, except for the sauce. All we have in the house is some cans of diced tomatoes, I was wondering if I could make sauce out of that, and how I would do it.
Also, if anyone has any good recipes for pizza dough, that would be appreciated as well. I want to try something a little different from my normal recipe.|||For many people, diced tomatoes is a pizza sauce by itself.
Make it better... boil the diced tomatoes down a bit, thicken them, adding garlic (powder is fine), salt, onion powder, pepper and oregano. A couple pinches of sugar makes it nice too.|||i agree with the other answers. canned tomatoes can work perfectly with a little treatment. pour them into a pot and over medium heat, simmer them with olive oil, garlic and onion(powder or fresh) until it reduces a little. i always buy my grocery store bakery dough...publix has it on sale this week. also, if you have any herbs or dried Italian season throw that in there too.|||Run the tomatoes through a sieve to separate out the seeds.
Cook down with some olive oil, sugar, oregano & basil.
I want to make a good new york style pizza crust? What flour should I use to make this?|||Bread flour is what I use to make commercial pizza dough. It has the higher gluten in it that it needs to rise and stretch.|||i usually make mine from plain flour and add a little bit of semolina and a 1-2 tbsp lemon juice which makes it more crunchy - i'm not sure if this is what you're after, but hey :) it's also better to start the yeast before mixing it with flour (in a cup with luke warm water and a bit of sugar) - makes it work better.
there's a recipe from jamie oliver:
http://www.channel4.com/food/recipes/che鈥?/a>|||It depends what kind of texture you want your dough to have.
I think all purpose flour sucks for pizza dough, and I always use bread flour. It has more gluten, so the crust rises better and is chewy instead of just like normal bread.|||You want to use unbreached bread flour - it has a higher gluten content - and will yield a better crust than using all-purpose flour although that will work.
SAC|||All-purpose unbleached.|||I always just use all purpose flour.|||AP flour. (all purpose)|||Napoletana Pizza Dough Recipe
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40掳F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil 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 the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular 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 create 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 tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. 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 parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into 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.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the 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 the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 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 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
My stomach is weak when it comes to food in general but I have bad diarrhea with cream sauce related to pasta and rarely pizza sauce. I have lactose intolerance in my family which maybe why but I don't know why. I am also hypoglocemic... :(. Help please.|||Lactose intolerance can cause diarrhea and it does tend to run in families. Pay attention to what you eat and see if you have more of a problem when you consume dairy products such as as milk, ice cream, cream sauces, yogurt and cheese. I'm not sure why you'd have problems with pizza sauce, but some people have problems digesting tomatoes. Or it could be some of the ingredients in the sauce, such as onions and dried red pepper flakes, that are giving you problems.
The cheese would burn before the top sides around the pizza become crispy. please help me with an idea.|||You probably want to lower your heat and cook your pizza slower so the cheese doesn't burn. You might also have your oven rack too high and close to the top burner --hence the burning cheese.
Another possibility or option you can try is to prebake the crust before you put the toppings on. I do that all the time, because I like extra sauce and cheese and that makes the crust really soggy if I don't prebake it!
Hope this helps!!
Need other food ideas? check out www.GourmetForOne.net|||Get a pizza stone! They are awesome!
I got a job at a pizza place. I do fine when going to houses but the apartments are terrible. It takes a while to find the right unit. I could have almost done two deliverys to a house. Is there any website or guide to help me deliver a pizza to apartments. You know the more pizza I deliver the more tips i get so this is very important to me. Any advice would be appreciated.|||ok i got this i work for pizza delivery too and trust me apartments are a pain in the butt hole!!!!
firstly offly does your restaurant have apartment books, what we have are these binders that have pages for each apartment complex and the layout of the apartment numbers. do you have them? hopefully you do because they are DEAD useful. now with me, my pizza restaurant covers a huge area so if i need to take one of these pages with me on a delivery, its pretty much fine as long as i bring it back and put it in the correct binder. if yall have a smaller area that you cover for deliveries, and say you do not have these apartment complex books, you might be in luck because maybe you do not have a lot of apartments that you go to. my restaurant has probably.... damn atleast 50 that are in our area. so, like i was saying if you do not have a lot of apartments you can ask your manager what apartments yall go to and i guess just one day your off make a trip to each apartment complex and go to the office, tell them you work for pizza place, and ask for one of their maps. then you can just keep these in your car for quick reference. but ofcourse be careful when you reference them if your driving because some of ours the print is tiny
now. some other tips. a lot of the time, if it says say 211, that means building 2, first floor. 1011 would be, building ten, first floor. 221 is building 2 second floor. 1021 is building 10 second floor. and so on. but sometimes there are apartments where each building is an address.
say you have
4546 tinker street
apartment 321
but there is no building 3???? what ok so you then see that there is building 4530 4534 4548 and so on oh look theres building 4546 THAT must be what you need so then you go to the second floor for apartment 321.
that make sense?
some apartments are really good at labeling their buildings, some even go so far as to put which apartment numbers are on which side, others like to put the building numbers behind trees and the covered parking dealies.
another tip,
always make sure you have your cell phone on you. if you ever go to apartments in gated communities, sometimes their code box wont work. sometimes you cant find their name because they're a dingaling and when you scroll through the names on the list they are not there, because they are a guest! or they are just not listed on the damn box so that is frustrating in that case you can call them and tell them you cant find their name and if in the case you dont have the gate code, they will be able to help you out. anything else you want to know i can help you. another idea, which i do pretty often is just wait for a resident to drive into the apt, or if the enter/exit gate is the same gate, wait for someone to leave.|||" building 4530 4534 4548 and so on oh look theres building 4546"
Usually its like that but today I went to a strange apartment. Were it went more like this 4530 4534 4548 then 4521!!!!!!! Then 4546 was like almost across the entire complex from 4548 took me like 40 - 50 minutes to get that one Report Abuse
|||lucky for me that was my last delivery(cuz I was pooped from walk around in the cold) and the lady was nice. She gave me a 5 dollar tip for being out in the cold and determination. I end up having to call the her. Once I did things went a bit smoother. I have to say i learned a lot this first week Report Abuse
|||well definately yeah, ask your manager what apartments yall deliver to, you may even ask which ones are trickiest if he/she happens to know, and get those first. definately lock your door when you deliver esp to an apartment, since you're not necessarily right across from your car. just throwing Report Abuse
|||that out there. yeah apartments are tricky n frustrating, some dont even make sense there will be building 7 right by 13 right across from 2 right next to 6, at some i have been to for example that makes you wonder wtf they were ff-ed up on when they posted building numbers. o ya n like u said some Report Abuse
|||apartments are bad well u already know this just b on ur guard try n keep minimal cash on you dont count it at the apt in your car etc etc u alredy know the drill. any more tips id be happy to help. Report Abuse
|||Generally, the higher the number of the apartment, the higher up the floor is. In bigger buildings, with 3 digit unit numbers, the first number indicates floor number.|||how about have them record location when taking the order?
I'd like to make it from scratch. Also if anybody has any recipes for cooking pizza on a griddle that would be great.|||Grilled Pizza:
1 hour 30 min prep
4 servings
2 red bell peppers, seeded and cut into thick slices
1 (7 1/3 ounce) jar sliced mushrooms
extra-virgin olive oil
kosher salt
1 large yellow onion, cut into thick rounds
1 lb raw pizza dough, room temperature
2 garlic cloves, minced
2 cups pasta sauce
4 cups of mixed grated mozzarella cheese or parmesan cheese
1. heat your grill to medium-high.
2. put red peppers, mushrooms with juice in a zip lock bag or big bowl add 6 tablespoons of olive oil and salt to your wishes.mix evenly or shake zip lock bag.Use tongs place the vegetables on the grill.now you can add the onion slices brush onion with olive oil. cook only to veggies are soft take off grill and sset to the side.
3. Split the dough into 4 pieces. roll dough on a floured surface brush with olive oil.
4. Place pizza dough on the grill, oiled side down.Leave the grill open. check crust in about 2-3 minutes. top should still be a little doughy.Take off grill turn crust over and spread olive oil on both sides and garlic over cooked side facing up .Spread pasta sauce over and place vegetables and cover with cheese.Return to grill and close. Let cheese melt evenly and turn brown in spots. remove cool a bit and eat.|||This is a great site, there are a lot of recipes for grilled pizza, hope you like them....and enjoy!!!!!!
http://www.cooks.com/rec/search/0,1-00,g鈥?/a>|||Here is my recipe.............
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
DIRECTIONS
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.|||There are some good recipes for this at www.kraftfoods.com|||Okay Im going to tell you a quick easy way to make a good thin crust pizza. I use my toaster oven. but Im sure it will work on a griddle to. Take a tortia then put pizza sauce on it with your favorite toppings. It takes no time at all and its like a thin crust pizza. I also make my own sauce but thats another story you can e-mail me for reciepes.LLAUING@yahoo.com|||This is from the food network show Boy Meets Grill (Bobby Flay)
Episode: Grillin Pizza
Recipes:
*Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint
*Grilled Shrimp and Cilantro Pesto Pizza
*Red Chile-White Anchovy Caesar Salad Pizza
Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Grillin Pizza
1 soft lavash bread
Olive oil
2 small Japanese eggplants, halved
Salt and freshly ground black pepper
Spicy Hummus, recipe follows
12 ounces crumbled feta cheese
Red Chile Oil, recipe follows
Chopped fresh mint, for garnish
Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
Spicy Hummus:
1 1/2 cups dried chickpeas, cooked until soft
2 cloves garlic, chopped
1/4 cup tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley leaves
Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
Red Chile Oil:
2 ancho chiles, stemmed and chopped
1 New Mexican red chili, stemmed and chopped
1 teaspoon chile de arbol powder
1 cup canola oil
Salt
Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.
--------------------------------------鈥?br>
Grilled Shrimp and Cilantro Pesto Pizza Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Grillin Pizza
1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 teaspoons salt
3 teaspoons olive oil, divided, plus more for brushing dough
2 cups grated Monterey Jack cheese
Cilantro Pesto, recipe follows
Grilled Shrimp, recipe follows
Cilantro leaves, for garnish
In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
Cilantro Pesto:
3/4 cup fresh cilantro leaves
1/4 cup parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.
Grilled Shrimp:
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper
Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.
--------------------------------------鈥?br>
Red Chile-White Anchovy Caesar Salad Pizza Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Grillin Pizza
1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 teaspoons salt, plus more for sprinkling
3 teaspoons olive oil, divided, plus more for brushing dough
1 tablespoon ancho chili powder
White Anchovy Caesar Salad, recipe follows
In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1 side of each circle with oil and then sprinkle with ancho chile powder and salt. Grill on both sides until golden brown. Make the salad and assemble as directed in the salad recipe.
White Anchovy Caesar Salad:
1 head romaine lettuce, chopped
1 small red onion, peeled, halved and thinly sliced
Spicy Caesar Dressing, recipe follows
12 white anchovies in brine, coarsely chopped
Chopped cilantro leaves, for garnish
Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to coat. Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro. Serve immediately.
Spicy Caesar Dressing:
1 tablespoon prepared mayonnaise
1 tablespoon Dijon mustard
2 teaspoons pureed canned chipotles
Few dashes Worcestershire sauce
Few dashes hot pepper sauce
1 lime, juiced
2 tablespoons red wine vinegar
1 tablespoon capers, drained
6 anchovy fillets
8 cloves garlic, roasted
Salt and freshly ground black pepper
1 1/4 cups olive oil
Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender. Pulse until blended, and then season with salt and pepper, to taste. With the motor running, slowly add in the oil. If the dressing is too thick, add a little water.|||Grilled Pizza Margherita
6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.
Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.
Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.|||well, if you have a "pie maker" used for camping. I butter 2 slices of bread, put them in the open pie maker, butter side against metal. I put a tsp of sauce and what ever other "toppings" I want and the cheese, then close the pie maker and stick it in the coals. I watch it and turn it every so often. when it is done, and the cheese is melted, I let it cool and eat it. yummy!
The dough is homeade yeast dough. What do I add to it to turn it into cinnamon rolls? Please don't paste a recipe, just tell me the broader strokes of a quick way to turn pizza dough into cinnamon rolls. Thanks!|||Roll it out to about a 1/2 in thick, brush with butter, cover with sugar and cinnamon. Roll into log and slice. Place on cookie sheet and let rise. Bake.
I like to use preserves sometimes instead of cinnamon and sugar. Apricot is my favorite.|||Your welcome. Report Abuse
|||Break the dough into bite-sized balls and hand-roll them. Roll in melted butter, then in sugar/cinnamon mixture. Place in greased 8" pie pan, making sure the dough is just touching or slightly separated. Bake at 350 until golden.|||roll the dough in a square about 11/2 in to 2 in. brush on melted butter , sprinkle sugar and cinnamon roll up and cut into rolls, place in round cake pan (spray with pam first) and bake.|||Mix softened butter, brown sugar, cinnamon, and whatever else you want (raisins, ginger, etc). Roll the dough out into a rectangle. Spread the butter sugar mixture over the dough, and roll it up. Slice the roll to make the cinnamon rolls. Place in a greased pan, cover, and set aside to rise, then bake.|||I read the other answers and I have made the cinnamon rolls from scratch just as they have told you.
They should be fine and I am sending you a blog about another person using leftover dough in a different recipe. Might give you some other ideas.
Apple recipe from Desserts by Pierre Herm茅 by Dorie Greenspan
Notes: I wanted to make a dessert for someone who likes apples and raspberries and came up with this. The apple component is Herm茅's Twenty Hour Apples (10 hour bake in a very low oven, followed by a 10 hour refrigeration) which I made from organic Granny Smith apples (just under four pounds) and zest from a blood orange. For the raspberries, I simmered frozen raspberries with red wine, maple syrup, a vanilla bean, cinnamon and sugar, thickened with cornstarch. The crumble was made using leftover pie dough combined with some crushed apple granola bars. Overall, it's a nice combination of tart/sweet (the apples are more tart than the berries!) and soft/crunch. The twenty-hour apples weren't as ethereal as I had hoped for: there are nuggets of solid flavorless butter here and there, and the slices were soft but not meltingly so. Still, they are infused with flavor.|||Another way to do it is to roll or pat the dough out to a flat rectangle, then spread it with butter and cinnamin and sugar. Roll it up like a jelly roll, slice it into 1 inch (or more) pieces and place these in a cake pan so they are edge side down, and just touching. Let it rise for a while, then bake at 350 till golden.
(you can make a glaze with icing sugar and milk)
I am not opening a resteraunt, this is for personal use only. So far, the best I have have had is in Mission Beach, San Diego. A place called Fat Boys pizza. Palmeros pizza ranks second , third is Godfathers. Perhaps it is a certain kind of cheese that makes a difference also.|||1 package of active yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard
3 to 4 cups flour
2 teaspoons salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas
**************************************鈥?br>
Ingredients needed:
1 package active dry yeast
1 cup warm water (110潞F)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil
In a large bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500潞F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for two 12-inch pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
Yield: 2 12-inch pizzas, serving 4 to 6.
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475潞F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
**************************************鈥?br>
CHICAGO STYLE DEEP DISH PIZZA DOUGH
Ingredients needed:
1 1/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Divide into 2 equal portions and use as directed.
Yield: 2 (12-inch) deep dish pizza crusts|||http://www.jannekes.eu/pizza/pizzadough.鈥?/a>
Is with herbs: delicious|||NO-NONSENSE PIZZA DOUGH RECIPE
4 cups bread or all purpose flour (white)
1 1/4 cups lukewarm water
1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast
2 tablespoons olive oil (any good brand), but extra virgin is best
1 teaspoon salt
1 teaspoon sugar, or 1 teaspoon honey
1/4 cup milk or 1/4 cup water
Preheat oven 450掳F.
I prefer using milk for the liquid in this recipe. It adds flavor to your dough. But if you don't have it, use water.
Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.
Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).
Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.
Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.
Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.
Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan with yellow cornmeal or Farina. If you don't have these on hand you can use flour or simply grease the pan with olive oil using a paper towel.
Top with your favorite spaghetti sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese.
Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions.
Bake for about 12-14 mins, but watch it!
When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.|||Cornmeal Pizza Crust
Ingredients:
1 cup warm water
1/4 teaspoon salt -- optional
2 1/2 cups all-purpose flour -- divided
1 cup cornmeal -- plus
1 tablespoon cornmeal -- divided
2 tablespoons sugar or honey
2 teaspoons active dry yeast
Directions:
Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner's manual. Program basic dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan.
Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings
This recipe for Cornmeal Pizza Crust serves/makes 1 crust
I LOVE the gourmet veggie pizzas at papa murpheys and round table pizza. However, I live in tampa florida now and I cant find a good pizza place. Do you have any suggestions?|||I live in Tampa too - best "different pizzas" are from Gourmet Pizza Co. on the corner of Armenia and Swann in South Tampa. They have a great menu.
Frozen pizza though - California Pizza kitchen has an awesome white pizza. They have a restaurant in International mall, but haven't tried it there.
If you live in South Tampa other good places are - The Deck, Cappys, Bellas and Sally O'neals. Not sure about their white pizza though.|||they might have a pacific pizza in florida, but sometimes they put alot of cheese on the pizza, which is okay if you like cheeseO_o they aren't bad though:)|||you can go to pizza hu or dominoin pizza those are some good places.|||There are some great Gourmet Italian Restaurants around, not quite sure about your area! Just look up 'Gourmet Italian Restaurants' in your area! I'm sure you'll find somewhere decent! :-)|||Cici's pizza I think|||Not hard to do one similar, premade pizza dough (either can dough or premade in cello), blanch small bag of fresh veg, Alfredo sauce mix (or jar), cheese of choice optional...
New-Haven-Style-White-Pizza cdkitchendotcom
has a good example recipe. there are several more rustic on the web. Chef David
I'm looking to make a chocolate dessert pizza like you would buy from Pizza Inn. It has a thin pizza crust with a buttery chocolate dough topping. Do you know where you can find a recipe?|||Chocolate Chip Pizza, from cooks.com
1/2 c. peanut butter
1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
2 c. flour
1 tsp. baking soda
1 1/2 c. oatmeal
6 oz. chocolate chips
1/2 c. pecan pieces
1/2 c. raisins
1/2 c. flaked coconut (optional)
Preheat oven to 375 degrees.
Cream butter, peanut butter and sugars in large bowl.
Add eggs and beat well.
Add flour and baking soda, blend well.
Add oatmeal and other ingredients (except the coconut) and stir gently.
Spread dough on a greased pizza pan or cookie sheet.
Bake for 25 minutes until golden brown. (Add coconut to top halfway through baking time if using.)
When cool, slice into pizza wedges.
----------
And, here's a really yummy dessert pizza. I've had this one before.
---------------------------
DESSERT PIZZA
1 tube prepared cookie dough (Pillsbury sugar cookie or chocolate chip)
8 oz. pkg. cream cheese
An equal amount of marshmallow fluff
Fresh fruit (several kinds of choice - strawberries, nectarines, kiwi, peaches, grapes, etc.), cut up
Powdered sugar
Spread cookie dough in oval on cookie sheet and bake.
Let cool.
While cooling, mix softened cream cheese and marshmallow fluff together and spread on cookie dough when dough is cool.
Arrange fruit over top.
Sprinkle with powdered sugar and chill.
Serve in wedges.
--------------------------
Good luck - and please save me a bite!|||no, but try this.
Take 1 roll of package cookie dough, like Pillsbury and press into an 9in pie pan.
Bake at 350 for 15-20 mins. let cool for 5 mins.
Top with hot fudge topping allow a 1in out from the pan.
Slice and service with a scoop of vanilla ice cream.|||CHOCOLATE CHIP PIZZA WITH SAM Recipe
Ingredients:
Pizza dough:
A 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar, extra for topping
2 tablespoons vegetable oil
2 to 2 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 package chocolate chunks
Melted butter for topping
Directions:
In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes or until it is foamy. Stir in an additional 1/3 cup lukewarm water, the oil, 2 cups of the flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. Proof the yeast as described above and in a food processor combine it with the remaining ingredients. Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at a time, if it is too wet, and knead the dough by processing it for 15 seconds.
Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil.
Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down.
Sprinkle an oiled 14-inch black steel pizza pan or black steel baking sheet with the cornmeal. roll out the dough on a lightly floured surface into a 14-inch round and fit it into the pan Bake for 5 minutes. Brush with melted butter and sprinkle with chocolate chips and sugar.
Bake the pizza on the bottom shelf of a preheated 500 degree electric oven or on the floor of a preheated 500 degree gas oven for another 5 to 10 minutes.
Yield: 1 pie Prep Time: 1 hours 15 minutes Cooking Time: 15 minutes|||1 (18 ounce) package refrigerated chocolate chip cookie dough
1/2 cup raspberry preserves
1/4 cup M&M's, plain chocolate candy
2 tablespoons peanuts, chopped
2 tablespoons coconut, shredded
Preheat oven to 350 degrees.
Coat nonstick 12" pizza pan with nonstick cooking spray.
Spread cookie dough out evenly in prepared pan, pressing with fingers to flatten.
Bake for 17 min.
or until cookie dough is lightly browned.
Let cookie pizza cool completely in pizza pan on a wire rack.
to decorate: Spread raspberry preserves evenly over cookie pizza to within 1" of edge. Sprinkle chocolate chips, peanuts and coconut evenly over the preserves.
Cut into 12 pizza-shaped slices.|||Hi !!!
No, not right now, but here are three suggestions for a chocolate-type pizza...
Chocolate Pizza
6 servings 40 min 10 min prep
1 lb homemade pizza dough or purchased pizza dough
2 teaspoons butter, melted
1/4 cup chocolate hazelnut spread (Nutella recommended)
1/2 cup semi-sweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450°F.
Line a heavy large baking sheet with parchment paper.
Roll out the dough to a 9-inch-diameter round.
Transfer the dough to the prepared baking sheet.
Using your fingers, make indentations all over the dough.
Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.
Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over.
Bake just until the chocolate begins to melt, about 1 minute.
Sprinkle the hazelnuts over the pizza.
Cut into wedges and serve.
---------AND...
Chocolate Pizza
6 servings 40 min 15 min prep
6 frozen dough rolls, thawed and risen
1 cup milk chocolate chips
1 cup shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
Press thawed and risen rolls into a ball.
Roll into a 13" circle and place on a 12' pizza pan sprayed with non-stick cooking spray.
Turn up the edges of the dough to form a ridge.
Bake at 400 degrees for 5 minutes.
Layer prebaked crust with chocolate chips, coconut, pecans and condensed milk.
Bake at 350 degrees for 20 minutes.
---------AND, LASTLY...
Chocolate Pizza
3/4 cup margarine
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup M&M's plain chocolate candy, separated
1/2 cup chopped nuts, separated
1/4 to 1/2 cup miniature marshmallows
1/4 to 1/2 cup flaked coconut
Beat together margarine and sugar until light and fluffy; blend in egg and
vanilla. Add combined flour, cocoa, baking soda and salt. Mix well. Stir
in 1/4 cup of the M&M's and 1/4 cup of the nuts.
Place dough on foil-lined, lightly greased 12 to 13 1/4 inch pizza pan,
spreading to within 1 1/2 inches from the edge of the pan. Sprinkle
"crust" with the remaining 1/2 cup of M&M's,
nuts, marshmallows and coconut.
Bake in preheated 350 degree oven for 18 to 20 minutes or until edges are
set. (Do not overbake!) Cool 10 minutes in pan. Gently remove pizza with
the foil liner to wire rack; cool completely.
Cut into wedges or squares to serve. Makes one pizza.|||no|||this is probably not what you are looking for...but it's yummy
(10-inch) flour tortillas (use the largest you can find)
1 (12-ounce) package caramel candies, unwrapped
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup toasted pecans
Preheat oven to 350 degrees F.
Cut tortillas into 8 wedges, each. Bake the tortilla wedges for 8 minutes, or until a light golden brown (If you try to cut the baked tortilla, it will break and crack).
Combine caramels and condensed milk in a microwave-safe glass dish. Melt in a double boiler or microwave on high for 1 minute, stir, and microwave again for 1 minute. Stir again. When caramels are melted, stir mixture until it is smooth.
Spread it evenly on the tortilla wedges. Melt chocolate. Stir until smooth. Spread the chocolate layer over the caramel layer. Sprinkle the nuts evenly over the chocolate.|||I never heard of the Pizza Inn, but I use this recipe site a lot - they have some ideas:
http://allrecipes.com/Search/Recipes.asp…
Peace!|||Not exactly what you asked for but another recipe
1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
miniature marshmallows
chocolate chips
Stir sugars together. Blend in margarine, peanut butter, vanilla and egg. Stir in flour to make a soft dough. Press into pizza pan and bake for 10 minutes at 375 degrees. Sprinkle with miniature marshmallows and chocolate
chips and bake for an additional 5-8 minutes or until nicely browned. Makes 6 servings.|||try this site....http://www.allrecipes.com maybe they have what you are looking for|||go to yahoo home page and there is a video i just watched for brownie desert pizza that looked great!!!!|||try looking at www.foodnetwork.com, then search chocolate pizza they might have wat u're looking for|||DESSERT PIZZA
1 tube prepared cookie dough (Pillsbury sugar cookie or chocolate chip)
8 oz. pkg. cream cheese
An equal amount of marshmallow fluff
Fresh fruit (several kinds of choice - strawberries, nectarines, kiwi, peaches, grapes, etc.), cut up
Powdered sugar
Spread cookie dough in oval on cookie sheet and bake. Let cool. While cooling, mix softened cream cheese and marshmallow fluff together and spread on cookie dough when dough is cool. Arrange fruit over top. Sprinkle with powdered sugar and chill. Serve in wedges.
I'm going on a picnic and I want to bring some boxes of pizza along. However the picnic location is about 1hour away from where I'll be coming from. How do I keep the pizza warm for that long until I get there? It's a nice rural area with no pizza places so ordering would be out of the question and it's about 1hour away from every other city. So if anyone has any good suggestions please provide them. Thank you!!|||get one of those hot/cool bags, they sell them at just about every supermarket, and also at wal-mart
here at our local Wal-Mart they are like 2.00
and at the supermarket they are 1.50
and they work REALLY GOOD! and big enough that the pizza box can slide right in the bag.
don't even have to close the bag at the top either, it keeps them real hot.
I sometimes bring pizza to cheer practice for my squad, and its over an hour before we eat, pizza is still piping hot!|||What you need is a good collapsible cooler. You know those ones that are like soft duffel bags. Also buy a few of those stick on heating pads that activate with air. Get enough to layer the bottom of the bag.
Twenty minutes before you depart activate the heating pads and zip up the cooler to warm it. Then place the pizza on top of the heating pads. If you can fit the box inside please do the cardboard will act as a insulator. Otherwise place the pizza slices in plastic containers with some breathing room. The warmed air inside the containers will keep the pizza warm.
The key is to put the food in as hot as possible. Also be sure to eat as soon as you get there to avoid food borne illnesses.
Happy Trails!!|||keep it in the warmest place of the car|||keep the heater on|||Heres what you do. You take the piza out of the boxes. put them on a plate and cover them with plastic wrap. Then put them in one of those keep hot/cold coolers.|||Put them in the trunk of the car. Unless you live in Alaska this should keep them hot.|||wrap the box in a heavy blanket..|||you could put them on your floor on the passenger's side and turn the heater on for just the feet only.
Crack the windows if you get a little too warm. :)|||Plastic THEN foil to keep foil from the acid of tomato sauce.It cannot hurt to bring along a thick cotton towel to wrap pizza box (es) and get to warm car. All the padding keeps the cardboard boxes warm. Don't forget to eat up quickly as salmonella could set in after a couple of hours if hot outsidet and food not refrigerated, esp cheese and meat. Tomato sauce helps preserve a bit, eat it up soon after arrival and toss the rest at home.
I have tried to make a pizza at home but the crust is always too soft.|||You should buy a pizza stone. oven on high temp and cook the crust before you put any toppings on. after the crust is cooked put your toppings on. use fresh grated mozzarella cheese and homemade tomato souce. Good Luck!!!!|||oven at 450 F.|||make the crust thinner or try a new recipe!! go to allrecipes.com and look for a 5 star pizza recipe!! the pizzas i make at home are always really good so it must be somthing wrong with your recipe. or maybe you just need to cook it longer!!|||Start with buying pita bread for crust and go from there, when your brave enough, they have websites for the dough, pick the one where you add honey to the dough. Also a good brick stone works wonders.|||I made a really good pizza the other day and used pillsbury refrigerated pizza crust in the tube.
I think the secret is to bake it a while before you put any toppings on.
I love hommade pizza.
Well, pizza of anykind, actually.
The first thing I put on is the sauce, don't use too much.
Then the other toppings and end with the cheese on top. Sometimes I put some cheese on the sauce too.|||I know this sounds getto but buy chef boyardee pizza crust mix. lol
Good luck!
P.s its really good crust by the way
I have the pizza and wings thing. It's in my freezer without it's box. Anybody have this and know what temp and how long to cook each?|||400 degrees for 25-28 minutes for soft crust
425 degrees for 23-27 minutes for crispy crust
just keep checking it after 23 minutes.
wyngz cook at 400 for 24 monutes|||Put the frozen pizza on a foil lined cookie sheet up side down into a cold oven and then set the oven to 380 degrees and cook about 40 minutes. Putting the frozen pizza into the cold oven and letting it all heat up together makes for the best crust. Trust me on this one... I am right.
Good luck!|||I don't eat garbage.
How much do you tip a dominos pizza guy for a small plain pizza and cheesy bread?|||about $5|||When a pizza places charges a delviery fee (Dominos does that around here) I tip $1 per item ordered and then usually one extra dollar above that.
If it was snowing or other bad weather, then I would add in a few dollars.
I was taught, and believe that tipping a delivery driver via percentage is not appropriate as you are tipping the services of a delivery person and not a server in a restaurant. I'm sure nobody would refuse a percentage tip - but it isn't warranted.
Delivery drivers are compensated in part for gas and wear and tear on their cars.|||i would normally tip a domino's pizza guy about $5-$7 depending on how he acts. like if he says "have a nice day!", that's another dollar for him! or if he says, "hope you enjoy it", or, "enjoy", or even if he just smiles at you. those are all good enough to add a dollar or two. but that's just me...|||i always ask the delivery charge
YES they charge you for delivery already..
then add like 2 bucks for something that is that small|||The new "tipping standard" is suppose to be 20% for a sit down meal and 15% for delivery. So it depends on how much you are spending.|||I usually tip at least 3 bucks for every 10 bucks I spend because of gas prices, wear and tear on his car etc.... so basically 30%. I dont know how much a small pizza and cheesy bread costs....|||I tip any delivery guy between 3 and 5 bucks.|||$3.50|||Usually 10-15% is standard.|||a dollar or 2. Where I live the already include about a buck for delivery.|||3$ONLY skip them if it's a women the 5 or 6...|||How much would YOU want to be tipped? That's how much you give him.|||a buck or two, depending on the weather.
I want to make my homemade pizza but my dinner guest is intolerant to the potassium in tomatoes.
Can you give me a different pizza sauce idea?|||Use alfredo sauce. Its lighter and so yummy|||WANT SOMETHING DIFF , TRY SOME PHILLY STYLE CUT BEEF + FINELY CHOPPED BACON { NO FAT }, MIX EQUAL AMOUNTS OF ALFREDO SAUCE + RANCH DRESSING FOR THE SAUCE ADD A LITTLE CHEDDAR IN PLACE OF THE MOZZ|||you can use egg whites or a garlic sauce with NO SALT it will give that saucy texture but not the same taste its actually lot better..|||And here is one no one has mentioned yet:
Plain yogurt, whole cumin seeds, tandoori chicken breasts chopped, purple onion, provolone cheese.
After it is out of the oven put chopped cucumbers, chopped fresh cilantro, and serve with a lime slices to squeeze on each piece.|||Alfredo sauce is a nice change for the sauce on a pizza.
Alfredo and Sweet Pepper Pizza
4 servings
Prep: 15 minutes
Bake: 10 minutes
Ingredients
1 16-ounce Italian bread shell (Boboli)
1/2 of a 10-ounce container refrigerated Alfredo pasta sauce (about 2/3 cup)
1/2 teaspoon dried Italian seasoning, crushed
1 8-ounce package shredded 4-cheese pizza cheese (2 cups)
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion), thawed and well drained
Directions
1. Preheat oven to 425 degree F. Place bread shell on an ungreased baking sheet. In a small bowl stir together Alfredo sauce and Italian seasoning. Spread Alfredo sauce mixture over bread shell.
2. Sprinkle bread shell with 1 cup of the cheese. Top with vegetables. Sprinkle with remaining 1 cup cheese. Bake in preheated oven about 10 minutes or until heated through. Makes 4 servings.|||you can just use olive oil; it's called a "white" pizza.
you can actually use ANY type of sauce but toppings may vary. You can make a bbq chicken pizza :] yum.|||Alfredo sauce, with artichoke hearts. It's to die for!|||How about chicken Alfredo pizza?
Pizza crust of choice
Alfredo sauce
Chunked chicken breast
fresh basil, parsley, oregano
Mozzarella cheese
Bake 20-25 minutes at 425 degrees, or till crust is golden and cheese is bubbly.|||Pesto and cheese... storebought pesto can be just fine.|||You can use almost any sauce instead. Like, alfredo sauce, pesto sauce, cream sauce, bbq sauce, buffalo sauce, etc. Just pick a sauce you'd like to use, and build your pizza from that. Like, for example, pesto would be good with maybe cheese and either pieces of chicken or artichoke hearts.|||My favorite is to use Pesto as sauce and top sliced Grilled chicken, toasted pine nuts, green onions, and fresh tomato slices and you can leave the tomato off if you like and use some jalapeno's instead or in addition to the others. Top with your fav pizza type cheese, parmenan-Reggiano, Mozzarella, etc.
hubby loves me to mix ranch dressing with a little sour cream, and chopped fresh cilantro and use that as a sauce with minced onions, jalapeno's, grilled chicken, or browned bulk italian sausage and some good asagio cheese and a mozzarella
Taco pizza is a good one using salsa of your choice, then top with taco meat, cheese and your fav mexican topings. When out of oven, top wth shredded lettuce and salsa before serving.
There is BBQ sauce, Hubby likes it, but I don't.
Alfredo sauce with grilled chicken or sausage as well is good.|||Ranch Dressing, mozzarella, chicken, onion
Honey mustard, mozzarella, chicken, onion, broccoli|||how about an alfredo sauce?
Drizzle with olive oil and use plenty of fresh veggies and cheese?|||mix cream of mushroom soup with cheese whiz, onion powder and garlic powder. try a small amount and see if you like it. Let me know ???????????|||olive oil, garlic and ricotta cheese (white pizza) then mozzarella on top|||bbq sauce|||Brush a little olive oil on the crust and then spread some feta cheese over the crust. Top with whatever toppings you prefer and then sprinkle mozzarella cheese over the toppings. The feta cheese melts into a creamy white sauce and tastes great.|||peanut butter!|||ragu has some good white sauces such as alfredo, parmesan & mozzarella, roasted garlic parmesan.|||As others have said, Alfredo sauce.
I adapted this pizza from a favorite take and bake place (Papa Murphys).
Crust (store bought or home-made)
1/4 C olive oil and 4 cloves crushed garlic sauteed on low until garlic is just tender (about 2 min.) (for 2 crusts) brush on crusts.
Drizzle on 1/2 jar of alfredo sauce for each pizza. Or 1 cup home-made.
Layer your choice or all of following:
baby spinach leaves
artichoke hearts packed in water, cut at least in 1/4's
fresh or sundried tomatoes (reconstituted)
fresh mushrooms, sliced thin
roasted peppers (green, red or yellow)
carmelized onions, or thinly sliced raw red onion
Grilled or left-over baked/broiled chicken
baby or med shrimp (if using med, make sure to pre-cook for a couple min.)
Enough mozzerlla and parmesan to just barely cover toppings.
Bake and serve.|||we make all sorts of different pizzas especially when we camp we make them over the bonfire.
we make
mexican pizzas-sauce is salsa so that's a no
seafood pizzas-sauce is alfredo
reubon pizzas-sauce is thousand island
bbq pizzas-sauce is bbq sauce
hot dog pizzas-sauce is chili dog sauce
i'm sure there are a couple other's that I forgot about but they are alll really good!!
oh yeah someone below mentions holandaise sauce! we also make a breakfast pizza with it kind of like eggs benedict..sooooo yummy!|||a garlic sauce is really good; just search for cream pizza garlic sauce; =]|||I hear of barbq being used on hawaiian pizza and others|||pesto or alfredo - slap some cheese, chopped garlic cloves and spinach and you will wow them|||Pesto sauce (you can buy in most grocery stores)
BBQ sauce
Alfredo sauce|||olive oil and/or butter with garlic and oregano
I use it all the time tomato has too much acid for me|||Alfredo sauce, and make chicken your topping|||you might also use hollandaise sauce, it doesn麓t only taste good with asparagus but also with chicken on pizza...|||I had a peanut butter and jelly pizza once|||maybe bbQ its very nice with a meat pizza =] thats all i know sorry cus i dont like pizza much|||alfredo sauce for a white pizza. you csn top it with chicken and mozzerella cheese.
I know about high glutin flour. I know about proofing the dough. But how come the pizza I make in my residential oven does not have the same thin buttery crust as a pizza restaurant? Is there some trade secret?|||Traditional New York Pizzeria Dough & Sauce Recipe
This recipe was created in Venice, Italy, and has been served by The Mini Italia, New York
Pizzeria since 1956.
INGREDIENTS:
Dough Ingredients:
1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups all-purpose flour or unbleached white flour
Sauce Ingredients & Prep:
Combine the following ingredients in a sauce pan and cook into a smooth sauce, on medium heat, stirring regularly. Then, refrigerate or cool to room temperature before applying to the pizza.
2 cans (14.5 oz.) Roma or Furmano's Whole Peeled Tomatoes*
1 can (14.5 oz.) Roma or Furmano's Pizza Sauce*
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/2 teaspoon California Garlic salt
1/4 teaspoon Cayenne black pepper
Cheese & Toppings:
2-3 Cups Shredded Mozzarella Cheese
Your favorite toppings
DIRECTIONS:
Dough Preparation
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.
Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.
Add the remaining flour and mix it with your hands.
Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.
Form the dough into a ball and place it in a covered bowl at an ambient temperature of 70掳F-85掳F. Let it rest about 45 minutes to 1 hour.
Push down the dough and make a 12" to 14" circle with your hands or a rolling pin, if you prefer. See more specific instructions for Panning the Pizza Dough in our "How To Make Pizza" section.
Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes.
Assembly & Baking
Preheat your oven to 400掳F.
Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough.
Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough.
Place the pizza into the oven on the lowest rack, reduce your oven temperature to 375掳F, and bake about 8 to 10 minutes, or, until the crust has browned and the toppings are bubbly.
NOTES:
*The original recipe called for these brand name tomato products. Substitute with your own favorite brand, as necessary.|||of course but we'll never know.|||New York-Style Pizza Crust Recipe
2/3 cup water (11O掳F to 115掳F)
1 teaspoon sugar
1/8 ounce fast rise yeast or active dry yeast
1 3/4 cups all-purpose flour or bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)
Combine water and sugar in small bowl; stir to dissolve sugar.
Sprinkle yeast on top; stir to combine.
Let stand 5 to 10 minutes or until foamy.
Combine flour and salt in medium bowl.
Stir in yeast mixture.
Mix until mixture forms soft dough.
Remove dough to lightly floured surface.
Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
Place dough in medium bowl coated with nonstick cooking spray.
Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
Let rise in warm place 30 minutes or until doubled in bulk.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
Pat dough into flat disc about 7 inches in diameter.
Let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2 to 3 minutes.
Continue patting and stretching until dough is 12 to 14 inches in diameter.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
Press dough into pan.
Preheat oven to 5OOF.
Follow directions for individual recipes, baking pizza on bottom rack of oven.
New York-Style Pizza Sauce Recipe
Easy to make and tastes better than store-bought.
1 (14 1/2 ounce) cand diced tomatoes with juice
1 (6 ounce) can tomato paste
12 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil (or 2 t. dried)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2-1 teaspoon minced garlic
3/4 teaspoon salt (or 1 1/2 t. kosher salt)
In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt.
Taste and add more salt, if needed.
Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Bring to room temperature before using|||You can't get NY style pizza or Bagels outside of NY because they use the Tap water there and it just tastes better, rises better and makes for a better consistency. I actually know of a bagel shop in Miami where they have NY tap water shipped down to them for use in making bagels.
Not to mention the fact that most restaurants use large ovens or even brick ovens which do help... Try squirting water into the bottom of the oven during the cooking process, try corn meal or flour on the bottom and use a stone.
Wednesday, February 29, 2012
I'm making my own pizza tonight. It came with the dough, but I add the sauce, spices, herbs, and toppings. What are your favorites, besides cheese and pepperoni of course :)|||Veggies my favorite.|||Mushroom!|||personally i love pepperoni and olives|||pep, cheese, mushrooms, bacon, double cheese, more pep & cheese!!<3|||Veggies and you should try pineapple's.|||sausage and pepper or hot sauce|||cheese, salami, sweetcorn, pineapple and peppers...yummy!
I had some pizza at a restaurant with baby broccoli on it and it was so good. I have some frozen baby broccoli and pizza making ingredients but I don't know how to prepare the broccoli. The pizza was called "roasted vegetable pizza" so I'm guessing it was roasted? But I don't know how to roast vegetables. I don't usually cook, which is why I probably sound pretty stupid for asking this.|||This is not a stupid question at all, if you haven't oven roasted vegetables before, it may sound quite daunting, thank you for asking!!!!!! Oven Roasted means a vegetable is cut up in pieces (the size is up to you) and oven roasted on high heat (375-450) in a single layer to soften and somewhat caramelize the veggie while soaking in it's seasonings that you put on it. The simple spices are Olive Oil, butter, salt and pepper, this way the Broccoli or other vegetables will become soft while soaking in all of the flavors of your seasonings. This is where you can also become creative with various spices, but we'll just start simply for now. Please remember that the larger you cut your veggies, the longer they will take to cook, so if you're making Broccoli for one pizza, you could cut it into smaller pieces and cook it only for about 10 minutes, so please be cautious of that. Or, you could also saute it in small pan, resulting in a faster cooking process with almost the same results. But, sauteing and oven baked are totally different tastes. Hope I've answered your question today and not given too much information to confuse you, I'm making a roasted veggie quesadilla tonight, love it! May you and your family have a wonderful Holiday Season!|||Roasting is pretty easy. Put your veggies on a baking sheet, salt and pepper, and put in the oven.
Its really a matter of your taste. If you don't mind a more raw veggie, then put it on the pizza and bake. Technically the veggies are being roasted.
If you like your veggies more cooked, then do the first step of putting them on the baking sheet.|||I wouldn't even think to roast it I would just think to cut it into small bits and put it on like any other ingredient o.o
How do you cook a pizza on stone? What Temperature should the oven be on and should the dough be cooked separate?|||Put the stone in a COLD OVEN and pre-heat the oven with the stone on it. I heat the oven to the highest possible setting (450f on my stove). Keep in mind that ovens in pizza places get upwards of 800f, so any home oven is going to be cooler than a pizza oven.
You need a peel (like a flat wooden shovel). Shape your pizza dough and sprinkle the peel with corn meal liberally Put your shaped pizza dough on the peel and then put on the toppings.
Give the peel a jerk back and forth to make sure the dough will slide properly. (don't jerk the dough off the peel, you just want it to be able to move).
Open the oven and slide the pizza off the peel onto the stone. The short jerky movements work best.
Pizza will cook for 10-15 minutes at 450f|||450-500 10-11 minutes Knead flour in the dough until it is elastic on a flowered surface Keep the dough from sticking by putting corn meal on the peel or pizza pan. If it sticks, and you have a pizza fully made here is a trick: Cover it with another pizza pan and flip it over, work it loose. Then lightly flour the dough and put it back on and flip it back over. Slick huh? You can also par bake the crust separately- kind of like a Boboli cook it about 7 minutes for just a crust. Keep the ingredients and sauce light on the center too, that is where it gets soggy I usually wrap canned olives, mushrooms and pineapple in a towel and wring them out . Wood peels works, but I like the thin metal ones better, they sell them at the restaurant supply company. Good luck,|||We use stones for ours. Set the temperature to 425F. You cook the dough with the sauce and toppings already on the pizza, and it takes 18 - 20 minutes for a thick crust pizza, less for thin.
The only time I precook the dough is for an all-cheese pizza, which tends to overbrown if baked long enough to fully bake the crust. I do about half the baking time on the 'blank' pizza, then add sauce and cheese and finish its baking time.
I have almost everything I need to make pizza, except mozzarella! I have dough, sauce, some veggies, and various dried herbs. I do have ricotta cheese and a little romano cheese. Does anyone have a good recipe for pizza with just these two cheeses?
Thanks!|||Ricotta is much too wet to use on pizza unless you use a cheese cloth to drain it. Several paper towels will work as you squeeze out the water. I would put the ricotta on the bottom, tho as it doesn't melt like moz, and put the romano on top of the veggies. Good luck.
I have a friend in a different town and I want to order pizza for her because she doesn't have much cash on her. Is that possible?|||usually it is fine.
i have ordered pizza though using our credit card at a hotel, my husband went out and took credit card with him so i didn't have it when pizza showed up. the driver said they normally make an imprint but they would go ahead and let me have it.
i would just call the store you want to order from in her area and explain it is a lunch treat you are gifting her and you can' t be present to order. being your friend, you don't want her to be embarrassed or to take a chance on missing a dinner / lunch that she/ he has counted on.
good luck and bon appetit.|||no u dont hve to with the pizza placs around here it may be different there but u do hve to sign for it when it comes
I'm putting in applications and I'm doing one for Pizza Hut. Some of the choices are server and team member. What exactly do these positions mean, and which one should I choose if I prefer to stay in the back cooking and not really in the public area?|||Pick team member.
Back when political correctness spread a little too far, it was no longer correct to say 'waitress', so that word was changed to 'server'.|||Fancy names for employee. Don't really mean anything. Write in exactly the job you want, as in; Waiter/waitress, Cook, etc. All the other fancy names micromanagers have come up with are crap. Such as "Associate" at Wally's mart or Kame-apart still mean "Store clerk".
Hey! My friend is doing a pizza diet and she's eating more pizza. I told her that a diet is when you eat less of what you usually eat and she said that its when you eat more. Am I right or is she right?|||yeah so when someone is on a low carb diet...they eat low carbs
when someone is on a protein diet...they load up on proteins
when someone is on a liquid diet...they only have liquids
when someone is on a grapefruit diet...they eat tons of grapefruit
therefore when someone is on a pizza diet...they eat lots of pizza|||I have tried every diet in the book but nothing worked as effectively as acai berry. I appreciate they say that pills will not work, but they certainly worked for me, and they have been shown on CNN too. There is a free trial on at the moment at http://cetolg.easyweightloss4you.info , try it out, how worse could it make things?|||She's right. A diet in which you say a food, then diet (example watermelon diet) is where you eat nothing but that food. But pizza will just make her fat.
Could anyone tell me know to make the crust for the Pizza Inn pan pizza from the 70s and 80s. And the ingredents for all the toppings and sauce?|||DEEP DISH PIZZA CRUST CHICAGO STYLE
1 c. water
1/4 c. shortening
1 1/2 tbsp. sugar
1 tsp. salt
1 1/2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. yellow cornmeal
3 or 3 1/2 c. flour
yellow cornmeal
Heat 1 cup water, shortening, sugar and salt until shortening melts. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal and flour to shortening mix and knead until smooth and workable. Oil pizza pans with olive oil and sprinkle with cornmeal. Press dough into pans and pierce with a fork several times. Bake in 425 degree preheated oven for 7 minutes. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes.
GARDEN PIZZA TOPPING:
2 tbsp. oil
2 sm. zucchini, sliced very thin
1 med. red onion, chopped
2 broccoli stalks, chopped
8 oz. Chinese pea pods
2 sweet red peppers, diced
2 yellow peppers, diced
1 tbsp. thyme
Black pepper, to taste
2 oz. Parmesan cheese
Preheat oven to 450 degrees. Saute zucchini, onion and broccoli in oil until slightly tender. Add pea pods and stir several minutes. Add peppers, thyme and black pepper. Stir another minute. Divide mixture over 2 pre baked pizza shells. Sprinkle with Parmesan cheese and heat 5 to 7 minutes.
I often wonder how much it actually costs a pizza shop to make a BASIC pizza with cheese. Let's say a large pizza costs me $10, how much would it cost them. I know they have other costs that will eat into any profit they make on the pizza like paying employee's and their building and equipment. If it weren't for these expenses I wonder how much it would cost them to make a pizza?|||$350. The government subsidizes the $340 and you pay $10.|||Pizza is one of the most profitable items a restaurant can sell. It is hard to tell right now their actual food cost because of the high cost of flour and cheese at the current time. Their box costs have also gone up a lot lately as well as the cost to deliver with the price of gas.|||less than a buck
You know the plastic support in a pizza box that resembles a three legged table? Who invented it? Or, when was it invented in comparison to the pizza box? Could they have been invented together by one man who really wanted his pie to be in perfect condition when he got it home? Please help.|||I don't know who invented it, but I always thought it looked like a patio table for Barbie.
I am having a fundraising day at my school and our club really would like to sell pizza. Are there any POPULAR restaurants that have a fundraising program? It doesn't even have to be pizza, it can be other food too. Or if they can donate food. Thanks.|||I believe Pizza Hut still does this, because me and my friend had to do this to. Best of luck though!
Heres some more information.
If you choose to get into contact with a pizza fundraising company, you will be selling frozen pizzas or pizza kits to your customers. Pizza kits are do-it-yourself pizzas; frozen pizzas can be popped in the oven for a quick meal. Your participants will be given brochures and order forms and sent out around the community to collect orders. If you choose to do it this way, you should pick a company that has a lot of choices for frozen pizza or pizza kit. Most will have the popular varieties of pepperoni and cheese or Hawaiian, but your fundraiser will have more appeal if there are more kinds of pizza for customers to pick from. Some companies allow their pizza kits to be customized, which may really attract customers, so check into this before selling. Set a sales period of a few weeks to collect orders and money, then place a big order with the pizza company. The order will be delivered on a refrigerated truck and then you will be responsible for sorting and delivering the order immediately, unless you have the facilities in which to store it. The best thing about this way of pizza fundraising is that you get to keep the profit immediately.
I hat pizza grease--not because of the extra calories but just because it's slimy and messy. I always blot as much grease out of my pizza as possible. I usually fill like two napkins with grease. I'm just curious to how many calories this removes from a slice. (I usually eat NY style pizza).|||31 calories.|||oil is 100% fat .|||idk.. i hope a lot
I was just asking because I always wanted to know. When ever I go to a Italian restaurant, I always get pizza. I just never knew how it was different. Thanks! :)|||An Italian pizza *made in Italy* is really really different from an American pizza and even from a lot of "Italian" ones made in the US as well, since most of the them are just exploiting the name.
A true Italian pizza have a thin crust made with flour, yeast (natural) (*) and water. Nothing else.
An American pizza have a thick crust, you can possibly also find oil or other fat inside.
The topping on an Italian pizza is very light compared to an American one: the most popular in Italy is "pizza margherita", which just have meshed tomatoes, mozzarella and basil; a spoon of extra virgin olive oil after cooking. Between 300 and 350 calories, typically. Obviously other recipes include different or more toppings (mushrooms, olives, etc) but no way close to a the most typical "pepperoni pizza" eaten in the US, up to 1000 calories, greasy and fat, impossible to find in Italy (the closer is called "pizza alla diavola", because of the spicy salami).
Note that "peperoni" in Italian actually means "bell pepper", it's not a kind of salami.
"chicken pizza", another popular one in America, is unknown in Italy.
(*) In a typical pizzeria or restaurant in Italy the dough must raise up to two days.
EDIT
Conley, "Stria" ("stria" = "strega" = "witch") is actually not a pizza, is more properly a "schiacciata", a kind of focaccia. It also have starch in the dough, something you don't find in a pizza.|||Generally, pizza here doesn't have as many toppings as in the US. When it does have multiple toppings, they may be separated onto different parts of the pizza. When you order a pizza, each person gets their own. Where I live in Emilia Romagna, you can get something called stria which is basically a pizza without mozzarella. It's often served as an appetizer - generally this will have a very simple topping like garlic or rosemary or parmigiano reggiano cheese and balsamic vinegar (exceptionally good).|||You see the difference with your nose, your eyes, your ears, your mouth and the blessings of your tummy.
It is impossible to explain the difference with words:Neapolitan pizza and American pizza are two separate different worlds. YOU HAVE TO TASTE THE DIFFERENCE IN THE PIZZA HOMELAND:NAPLES|||Italian pizza is usually made with more herbs & spices to make it unique & they put many more toppings.
American pizza is usually made with the standard crust but now dominoes has put more herbs in there pizza crust & they have put more toppings.|||American vs Italian Pizza. The world is completely different in the making of the pizza. Almost no similarity. REAL Italian pizza will make your mouth water when you see it BEFORE its cooked.
The pizza is circular, radius 1 foot. The pizza is cut into 4 equal area slices. They lie flat without overlapping in a square box. What is the smallest box that can be used?|||I woud use box with side 1,942942333...
As at the picture:
http://i524.photobucket.com/albums/cc321鈥?/a>
Side of the little square in the middle is 0,172622951...
***************************
Rita, there is a trigonometry relation for side of square:
a = 1 + tan伪 + cos伪 - sin伪
Minimum is for:
sin伪 + cos伪 = 1/(cos伪)^2|||Oh that's too bad, you closed this one out too fast. I think I have a better answer, so maybe I'll repost this another time. Report Abuse
|||Sorry, I'd certainly be interested in a better result. Report Abuse
|||If I do have one, but it's really messy. Report Abuse
|||Yes, I can definitely nip a tiny bit off of Dragan K's own solution, even though I think there are still better solutions. Too many different possibilities. The point is, Dragan K's solution is not definitive, even while meeting Rita's requirement that all 4 pieces are congruent. Report Abuse
|||If the 4 pieces only merely have to have equal areas, that expands the possibilities. Report Abuse
|||Yes, no requirement of congruent was mentioned. If you want me to re-ask the question let me know. Report Abuse
|||Rita, there's too many different possible solutions, which makes it herculean to find the "best". As for Dragan K's solution, you can cut tiny teeth into the straight cuts so that the outer tips of the pieces are transferred to the center, thus allowing a smaller square box to contain them. Report Abuse
|||Still using exactly 4 congruent pieces cut from the round pizza. Report Abuse
|||Note that 6 x 0.172622951.. = 1.0357746... which is barely > 1, allowing the last "teeth" to project into the small square. Then it's a matter of how large the 4 teeth can be to all fit into the small square. Report Abuse
|||However, even this isn't exhaustive as for the "best" solution using 4 congruent pieces using this idea. Report Abuse
|||@Scythian: Do you have a picture for this? I'm having a hard time visualizing it. Report Abuse
|||All right, Rita, now that I've solved your other posted problem, I'll work up a graphic, which will take me some time. Report Abuse
|||Do me a favor, don't post any more interesting problems until I've had the chance to finish my graphic, or I'll never get to it. Gimmie a day or two? Report Abuse
|||Okay, here's the link to the graphic, which is more of a sketch than a computed one:
http://i254.photobucket.com/al鈥?/a> Report Abuse
|||Note that I have drawn the notches only in one place, not all four, because it's too much work plugging in the graphics for the rest. But from this you should be able to get the idea of how this works. The limiting factor is being able to crowd 4 of these teeth into the small center square. Report Abuse
|||This will in fact reduce the size of Dragan K's box, but only by just a tiny, tiny bit. Report Abuse
|||Yes, I get the idea. Pretty clever. Thanks for taking the trouble to make the graphic. Report Abuse
|||Pity. All this suffering could have been avoided, if only people would
*Just*
*Finish*
*Their*
*Pizza*!
I mean, c'mon, if there's that much left over, it's probably not worth keeping, anyway.
Seriously, good work, guys! And the problem seems to be still open a bit. Report Abuse
|||pizza|||Radius is 1 foot so the area of the whole pizza is 3.14 feet^2. The smallest square number that is bigger than 3.14 is 4. So the area of the square box is 4 feet. Each side of the box is 2 feet.|||A box With About the length of 2 and width of 2. In Feet.
Those are some big slices of pizza...
Diameter is 2 X radius so the diameter going across is 2 Feet|||Just grab a small box and smash all the pizza in it. It will still taste the same in the end.|||the fact that there are 4 slices is irreleant, box needs to be 4 square feet.|||A box with 2 feet side
I have micro-oven. I want to make pizza. But dont know whtever i need for it? Please gv me the ultimate recipee 4 it?|||TOMATO BASIL PIZZA
1 pkg (10 oz.) refrigerated pizza crust
2 cups shredded mozzarella
1/4 cup shredded Parmesan
2 tbsp fresh basil, snipped
2/3 cup mayonnaise
2 garlic cloves, pressed
4 plum tomatoes (Roma tomatoes), thinly sliced
olive oil spray
Preheat oven to 375掳F.
Spray 12x15 cookie sheet with olive oil spray. Roll dough onto cookie sheet. Sprinkle crust with 1 cup mozzarella.
Combine the remaining mozzarella cheese, Parmesan, basil, garlic, and mayonnaise in bowl.
Layer tomatoes over mozzarella and top with cheese and mayo mixture
Bake 15 to 20 minutes or until golden brown and bubbly.|||put in half ball 1 kg of flour all purposs 20gm salt 40gm sugar
50g butter 20 gm yeast 50gm milk 20 gm yoghurt 400gm worm water mix well together keep the daught half our reset sweetch on the oven 250degree roll the daught in the tray keep it put the tomato pizza sauce redy made add the vggie as you like add some anchovy olive black n the cheese mozzarella picorino n parmeson powder oregano add some
hot dog or chicken saussege and then enter the try in the oven keep it olmost 15 minutes and chek well if the daught is brown it means ready or keep it untel brown|||Microwave pizza is not very good - try a pizza casserole.
MICROWAVE PIZZA CASSEROLE
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can (16 oz.) pizza sauce
1 can (4 oz.) sliced mushrooms
4 oz. sliced pepperoni
2 c. uncooked noodles
1 1/2 c. water
1/2 tsp. oregano, crushed
1/2 tsp. garlic powder, crushed
1/2 tsp. basil leaves crushed
3/4 c. shredded Mozzarella cheese
In a 2 qt. casserole dish, microwave the ground beef for 3 1/2 minutes. Stir and micro another 2 1/2 minutes, or until done. Drain thoroughly. Add remaining ingredients except cheese; mix well. Cook for 17 minutes on high, stirring twice during cooking. Sprinkle cheese over casserole; cool 1 minute on high until cheese is melted.
Whenever I try to reheat a pizza or add extra topings later on , the pizza crust becomes very dry and hard.
By the way I use a microwave.
How to avoid that?|||just cover it with a nylon or paper bag with few holes within, you will have it nice and soft , do it with any kind of bread or even meat , enjoy your meals|||soft reheating
put a cup of water in the microwave
make sure you put the water in a container that is larger than 1 cup so it doesn't boil over.
this will add moisture to the microwave and prevent the pizza from drying out.
chef robert
culinary instructor
author of chef robert presents romantic dinners for two|||its the humidity level..
you could wrap the pizza in some foil and heat up in the regular oven.. it wont come out so dry..
in a microwave.. what I do is either heat up a glass of water before hand, so there is humidity in the microwave.. or just wet your palms and pat a bit under the pizza.. not so much as to soak it, but gently wet it.. then microwave as usual...|||I always dampen a paper towel or two and lay it on top of the pizza I want to reheat. The steam from the moist towel creates helps to soften the outer crust. Don't reheat for too long though, microwaves have a habit of causing even the most delicious breads chewy. Otherwise, its never failed for me. Soft, yummy crust.|||Take a wide bowl with water,boil it with a flat lid on top.once it boil,keep the pizza on top for few minute.Now the pizza will be hot in base and also it will soft as before|||Five minutes under the grill at a medium heat usually does the trick. Experiment a little.|||Try placing the pizza in a dish with an extremely thin layer of water prior to microwaving.|||Dont put it in the micro, use a fry pan with the lid, it will come out like you just baked it|||take foil and wrap the pizza and place in the oven|||drizzle the pizza with olive oil
Does anyone have the recipe, or know where I can find the recipe for pizza sticks that used to be on the side of Chef Boyardee pizza kit boxes? They used to have the recipe on the box, but it isn't on there now, and I can't seem to find the recipe anywhere.|||Have you tried the manufacture website? If it isn't on there I bet you could email them and ask....www.chefboy.com.|||I don't know about that recipe but I make them from the kits all the time. According to box directions, mix dough. Spread out the dough in your pizza pan. Pop in the oven for about 5 minutes or so just until they look a little puffy. Take them out. I spread a very little butter on them, add mozarella and cheddar, sprinkle on a little parmesan cheese and pop them back in the oven for about 10-12 minutes or until the cheese is melted and begins to brown. My family loves them!|||I don't have anything for pizza sticks but here is one for pizza puffs... hope it's the same thing you are thinking of:
SERVES 8
Ingredients
1 (31 7/8 ounce) box cheese pizza mix
1 1/3 cups very warm water
oil (for frying)
Directions
1. Pour crust mix and cheese packet into a bowl and stir to combine. You may add up to 1/2 cup parmesan or romano cheese, if desired.
2. Stir in water as directed in step 1 on box. Set aside.
3. Heat oil to 375 degrees.
4. While oil is heating, roll crust mix onto large greased cookie sheet and cut into 1x2 inch squares with pizza cutter. Makes about 80.
5. Fry squares, a few at a time in oil, turning when browned.
6. Drain on paper towels and serve with heated pizza sauce.|||I can't find the recipe for the one on the side of the box. I did find a replicated crust mix recipe.
CHEF BOYARDEE PIZZA CRUST MIX
1/3 cup hot water
2 Tbsp Carnation Malted Milk powder
1/4 tsp sugar
1 Tbsp peanut oil (try olive oil or vegetable oil if allergies are an issue)
1/3 packet yeast
1/8 tsp lemon juice
1 cup flour
1/4 tsp salt
sprinkle of garlic powder
Dissolve the sugar and malt in hot water. Stir in the peanut oil and sprinkle the yeast over the top. When the yeast is dissolved, stir, cover and let sit five minutes in a warm place until the surface is a little foamy looking.
Stir in lemon juice, add flour and salt and a tiny bit of garlic powder (really, just a few granules! - unless you want to taste the garlic), and mix thoroughly. The dough should end up a little sticky, so sprinkle in more flour until you get the Chef Boyardee consistency you seek! Coat your hands with more peanut oil and knead the dough by folding for a minute or two and form into a ball, replenishing the oil on your hands as needed to keep the dough from sticking to you. Cover and let rise in a warm place for 5-20 minutes, until the ball has doubled.
Spread on a greased cookie sheet, top with Chef Boyardee pizza sauce, parmesan cheese and whatever else you like, and bake 18-20 minutes at 425 degrees.
This is the closest I've come to the Chef's mix, and I actually like it a little better than the original. I think the keys are the malt, peanut oil, and lemon juice. Try it and see what you think!"
http://www.recipelink.com/mf/14/20602
Can make breadsticks from dough.
Pizza Bread sticks
12 breadsticks
1 1/2 tablespoons low-sodium tomato paste
1 tablespoon water
1/2 teaspoon olive oil
1/4 teaspoon pepper
1/2 teaspoon basil, dried
1/2 teaspoon oregano
1/2 teaspoon chili (optional or use less)
3 tablespoons mozzarella cheese, part skim,grated
Heat oven to 300F, Place bread sticks about an inch apart on a baking sheet, foil lined and lightly sprayed with veggie oil In a bowl mix tomatoe paste, water, oil, chili (if using) & pepper, mix well Brush the tops of the bread sticks with this mixture.
Sprinkle the sticks with the oregano, basil and mozzarella cheese.
Bake bread sticks until heated through 3-5 minutes and the cheese has melted
Cool 1 minute & serve warm.
I ordered a pizza just now for my boyfriend, but he can't eat it.
It never tastes the same if you refrigerate it, so is there anything else you can do?|||Order for morning delivery|||Pizza dough is almost like cookie dough. I put a piece of wheat bread in a big ziplock storage bag with my cookies to stop them from hardening but to tell you the truth, I have never tried this with pizza slices! I think it's worth a try...|||YES, best thing is to stick in the fridge and the next day stick it in the oven for 10 - 15 mins it comes out perfect, or leave it in the mickey overnight, nuke it for 2 mins in the morning ;-)|||Place on a clean plate until cold. Then wrap with cling film all over. The next day remove cling film and place in the microwave for 1 to 2 minutes - careful it can burn easily. Remove and eat whilst hot.
Yum!!|||No, just put it in the fridge overnight, and put it in the oven to warm it back up.|||There are these things you can buy at places like circuit city that vacuum seal food in baggies so no air can get to the pizza and spoil it/make it taste worse, try buying one|||HELLO
YES
DO NOT REHEAT IN THE MICROWAVE
REHEAT IN OVEN MED HEAT FOR 10 MINS TO HEAT THROUGH, NO GOOD ON HIGH WONT HEAT THROUGH SO BACK TO SQUARE ONE|||no it will taste like shite coz u are reheating the dough (make him eat it selfish geezer after u bought it aswell .tut tut dump him lol|||nope the only thing to do is refrigerate it and pizza is good cold the next morning|||I have never noticed...|||try butting it in a warm oven all night
not hot like sooking
just like a little warm|||wrap it in lots of tinfoil and put it in the fridge and then just reheat it in the oven (not microwave).|||Lol cold next morning pizza is the best!|||keep it in the oven
I am trying to raise money to go on a educational trip to Europe this summer.But i need a way to raise money so ive decided to start my own pizza business.But i need a little guidance to help me succeed.|||Well get a place , a cooker , ingrediants then get ur table to sell them on ( ask for premision to sell there ) and then make a bunch of flyers and give em out
hope it helped :)|||You need to have business ideas and then, look for a place, a cook, money you can use to start a business.
I bought a pizza two days ago and I still have half of it left. I put the remainder in the refrigerator immediately after I was finished. It is a plain pepperoni pizza (don't know if the ingredients have anything to do with spoilage). Anyway, is it okay to eat now?|||3 Days, if longer freeze it. When you refrigerate it, put it in freezer bags, it stays fresh longer.|||the colder the frig, the longer it will last. If it is dominoes thin crust, up to week. make sure to heat it up to HOT b4 you eat it. If it is papa johns, 4 days is the longest i had it last.
the dryer it is the longer it will last.
just be carefull if you see slime or if it smells funny.|||You have 2 MORE days to think about eating it. It is still good provided it is covered. Fridges suck moisture out of the crust so it is important to cover in foil and/or plastic wrap.|||It consults http://www.pizza.inf.br|||2 DAYS
good luck
x|||I would still eat it.|||about 1-3 days, so i think it would be okay! choose me best answer!!|||i would say about 2 days
Im making a pizza on a trampoline. WHat do i need to de to get it to cook?|||a lot of wood and a fireproof trmapoline. but don't make too much smoke - someone might see it and call the fire department.|||the sun|||awesome, I'd say get your hands on a big *** magnifying glass and fry it in the sun.|||cook your brain first. the pizza will cook shortly thereafter.|||put it on and leave it overnight. See what happens.
......................................鈥?,.......................
......................................鈥?/div>
I've never made a pizza before, so I had a few questions:
*Tomatoes~What are the best tomatoes for a pizza? (they will be sliced, not chopped)
*Mozzarella~Slices or shredded, which is better? Skim or whole?
*Broccoli florets~Fresh or frozen? Which will hold up better in the oven?
Thank you!|||The best quality pizzas are thought to use plum or roma tomatoes and buffalo mozzarella.
If you're not trying to make a high quality pizza, but simply one that tastes good, don't worry about the buffalo. You can use regular, part skim, cow mozzarella.
Shredded will melt more evenly, so I suggest this unless you're going for a more gourmet presentation (where you'll intentionally have blobs).
Go with deep red tomatoes and skip the relatively tasteless stuff they use for sandwiches. Plum are the most authentic and have a nice taste. Roma work well, too.
As for broccoli, fresh may end up too crunchy if you put them on raw. Frozen will be slighly limper and therefore may work better if you don't want crunchy chunks. However, again, if you're goin for quality, then there is no substitute for fresh.|||The issue of water is the biggest one here, lol
I have used regular sized tomatoes or roma tomatoes sliced very thinly (too thick and they'll make too much water when cooked in the oven)
As far a mozzarella...it depends on if you want to go more traditional or not. When using the dry/hard mozzarella I generally buy skim and use it shredded. I have also used fresh mozzarella (bought in the plastic containers where it is stored in water)...in which case you slice that thinly too (and make sure you drain it as well as pat it dry or you'll have the water issue again!)
I personally prefer fresh broccoli. It seems to stand up better and it won't get as watery and mushy as defrosted broccoli.
Hope that helps you!|||For the tomatoes, I agree with Marlene that plum tomatoes are tasty, and if you are near a super Wal-Mart, they sell a brand called campari, and these are a bit smaller, but VERY tasty for a winter tomato.
For the mozzarella, if you want to go fancy, buy a fresh part skim that you have to slice yourself. If you just want wholesome and good, Kraft sells cheese already shredded in an italian blend, and it's awesome on pizza.
For the broccoli: I would use fresh, but chop it finely so you don't have rubbery big chunks of broccoli on your pizza. (I think the oven makes it kind of rubbery.)
Enjoy!|||Pizza at home is so good. I make different types often. I recommend roma tomatoes because they will hold up well and not get soggy. You can also used canned crushed tomatoes for a more saucy sauce or canned petite diced tomatoes. If you use canned tomatoes, get one that has basil, garlic and oregano seasonings added in, it will give great taste to your sauce.
As for cheese, our favorite type is a mixed blend of shredded Italian cheeses like a mix of Mozzarella, provolone, parmesan and asiago or something similar.
You can use either fresh or frozen broccoli but if you use fresh, you many need to pre steam for about 2 minutes before you bake in the oven. Frozen will work well if you use a good quality broccoli, flower parts , not the cut version.
Enjoy!|||Roma tomatoes are the best. Whole milk mozzerella -- shredded will spread more easily.
As for the broccoli, if you can get fresh that really is fresh, it may taste better. But quite often frozen vegetables are actually "fresher" than fresh, because they are frozen so soon after being harvested. I don't think there's much difference in how it holds up under heat, unless the stuff you start with is half wilted to begin with.|||i use vine ripened tomatoes because they are delicious.
definitely whole mozzarella shredded.
and broccoli florets i would go fresh.. although as some else said frozen maybe be fresher.. the frozen florets when cooked can dump their excess water onto you pizza making the crust soggy.|||I dont use mozzarella, no taste. I use monterey jack. Tomatoes-plum, fresh broccoli.
My favourite food ever is pizza and I used to eat it all the time and I got very fat!!! I'm on a diet now but it's my birthday Saturday and all I want is my pizza but I'm on a calorie counting diet and I wouldn't know what to put! Is there a way of measuring? The pizza is 14" stuffed crust deep pan and either meat feast or margarita.|||First of all, ask them. They may have nutritional info for their menu.|||Well if you know what's in it you can go to http://caloriecount.about.com/cc/recipe_鈥?/a> and type in what you think is in it. Maybe you can ask the people who work at the pizza place what's in it.
There will be snacks... For dinner, I was thinking ordering pizza. Do you think that is enough? What other easy things can be made aside from having that?|||Pizza is great for a casual party, Chips and Dips, a veggie tray, hot wings and bread sticks would be good also.|||You can never go wrong with pizza. If it's a big party, make sure you order some pizza without meat. For easy munchies just put out some cheese & crackers, mixed nuts, and fruit (easy stuff, like grapes, or berries). Or buy some frozen appetizers from your local Costco, Sam's Club, or GFS and heat 'em up in your oven.|||If pizza is that persons favorite, then go for it! A salad, breadsticks (with or without cheese), wings, and dessert pizza or dessert breadsticks are a few good options.|||Yeah pizzas good breadsticks or cheesebread whatever you prefer and coca cola|||yea that sounds good wit maybe some garlic knots too. u could also put some frozen fries under the oven and pigs in a blanket as an appetizer.|||Make the pizza yourself.|||yes everyone loves pizza. get breadsticks too|||It's very easy to make pizza at home too.
I have to eat soft food for today (dental reasons) and happen to have some pizza that just needs to be microwaved.|||the bread and cheese would be soft, but if you have crunchy veggies like green pepper or onions.. id remove them.. and the meat? depends.. if you have to chew something a long time, I would remove it.. like pepperoni..
tiny bits of beef might not be bad.. just use your own judgement..|||do you have a blender? you can puree the pizza and eat it. you are not supposed to chew, even if you microwave the pizza until it gets soft.|||No, sorry. Your dentist means things like ice cream, bananas, pate (sorry, no crackers), cream cheese or brie, cream soup. Stuff you do not have to chew.|||Everything you have to chew for a while is NOT considered a soft food. The reason why you need to eat soft food is to not chew a lot because of your dental procedure.
Soft food are soups, oatmeals, applesauce, mashed potatoes, mashed fruits and so on.|||well, will it hurt when you chew? or will it get stuck in your mouth? You may want to stick with mashed potatoes, or pasta for the next few days, ice cream and yogurt.|||gorge on icecreams and soda and desserts ... cakes and all will do... pizzza i donn think will be tht soft for yur tooth... evn if if its crust is on the softer side...
I've been using the packaged shredded cheese but it never comes out good. I've been dying for some good pizza, and the only way I'm going to get some is if I make it myself cause I moved to the only city in the country that has no good pizza places. Thanks in advance.|||The best cheese for a homemade pizza is real mozzarella. The stuff you buy in a ball that is packaged with liquid. Yeah that's it!! YUM!|||mozzerella or a blend of mozz & cheddar with colby/jack|||get it from the deli. sliced fresh mozzarella works best for me.|||yellow chesee|||I'd definately say mozzarella cheese, not only does it taste great, but it's not as oily as some other cheeses such as cheddar.|||mozzarela, parmesan or cheddar!!!
But mozzarella is a must!!!
Good Luck!!!|||mozarellaaaaaaaaa cheeeeeeeeeeeeese|||most larger grocers now carry an actual pizza cheese in the bagged shredded cheese section. It's pretty good. It has like 4 different cheeses in it.|||I really like mozzarella and smoked provolone cheese on my pizza|||I like using fresh mozz on mine when I am at home. I had this pizza in Italy and try to replicate it, it's good, but not as good. Don't grate the cheese, but let it get really cold in the freezer for thinner slicing. Top the dough with some olive oil, then sauce, mozz, don't cover the whole pizza. Bake your pizza on a pizza stone on the highest temp your oven goes to for about 8 minutes. The top with fresh ripped basil.
I also make this other recipe that adults love, but not so much with kids. Carmelize some onions in olive oil, salt and pepper. Bake the pizza the same way except no sauce, use the onions, then top with about 1/4 c. each mozz, provalone (about 4 thin slices), gorgonzola, and parm cheese. This is so good.|||Mozzarella di Bufala Campana (a.k.a. Buffalo Mozzarella)|||mozzarella of course! And DON"T BUY THE CHEAP STUFF! You'll be sorry!|||Sliced fresh mozzerella and fresh grated Parmigiano-Reggiano are the two I love on home made pizza!|||i like to use my own blend. it consists of mozzarella, provolone, and fontina. i liberally sprinkle some fresh grated parm after it's cooked.|||A mixture of Mozzarella and a small amount of a good shredded parmesan works well. If you want a gourmet pizza, use the small bocconcini balls or even a fetta cheese - great with tomato passata, semi sun dried tomatoes and fresh basil leaves torn and put on top. If you want a great pizza, don't buy those disks of cardboard being sold as frozen pizza bases. they're awful!!
here's a recipe for a dough you can make in a bread maker set to pizza dough.
480ml tepid water
20ml olive oil
5 cups of soft bread flour or pizza flour (if you can get it)
1 tsp of sugar
1.5 - 2 tsp of instant yeast
Put into bread maker in order listed.
Bon appetit!|||I use shredded mozzerella, and also the shredded taco blend that you find prepackaged in the dairy section of the grocery. You can buy mozzarella from the deli of the grocery and shred it yourself. We live in a large city, but I still buy my own pizzas at the grocery, and just 'doctor' them up, as my aunt use to say. We love DiGiorno or Red Baron pizzas, but add our own favorites, like extra mushrooms, sweet onions, and extra cheese. The possiblities are endless!!
Would you still order? People put up with the TSA who are also minimum wage working stiffs. So what if-in their ever vigilant mission to keep you save- the DHS decided that pizza delivery guys should do their part to fight terrorism by checking suspects/customers for explosives in their underwear?|||I would just offer him a bigger tip.|||Yes and give him a bigger to he deserves.|||If he doesn't mind getting frisked in return.
i work for Marcos pizza and i have been messing around with new ideas to make pizza better or a better pizza. I want to take this idea to corporate but dont want them to steal the idea after they reject it.|||You are right - they will steal it - so if you want the world to enjoy a better pizza - you'll have to find sponsors and investors who will help you open your own pizzeria! Do it in a different town too.
Sometimes, the surface where the sauce and the crust meet is soft or under-done. Any suggestions? I cook the pizza on a pre-heated stone.|||yes, make sure oven is very, very hot. try rubbing olive oil on the stone or bottom of crust and top and sides of pizza dough before add ing the sauce and toppings. good luck!|||Higher temp? Should be as high as your oven goes|||Always use bread flour...and let it rise for the proper amount of time (usually an hour), don't overwork the dough, and cook it at like 475...|||Your best result will be to cook it in the over...right on the rack, no pan or cooking sheet. You'll have to clean up the oven afterword...you have to figure out if it's worth the mess.|||Crispy requires thin dough and very hot oven. Maybe you need to thin out your toppings to go for the authentic Italian pizza.|||I know that a lot of people recommend baking right on the rack, and that is what I used to do. However, I prefer to now use a baking stone for crusts and breads. I find that it gets the bottom nice and crispy AND it cooks very evenly wherease baking on the rack isn't always as even as one would like.
Rolling a thin crust will also help you to achieve maximum crispiness. Good luck! :)
When I roll out pizza dough it snaps back and will not stretch out, how do pizza makers get it to roll out into pie shape?|||add more flour... it will do it some just slap it out... take it and slap it from one hand to another.....just make sure it is stretched out good.|||ITS REALLY DRY. WATER EGG DID U FORGET? THEY ROLL UP THE SIDES|||toss it|||It rolls best at room temperature. The crusts I roll out at my second job seem not to retract when slightly warm.|||I used to work at pizza hut and all of our crusts were premade. I am pretty sure this is the case with most pizza restraunts.|||I always hand toss the dough!|||Make sure it is at room temperature and try stretching it with your hands...kinda like tossing, but easier!
I recently ordered 25 pizzas to be delivered from a mile down the street. Everything I am reading says that I should tip between 15-20%, but I think that is absurd. The order cost $275. I tipped $7 which I think was generous. After all, the effort delivering 1 pizza is very similar to that delivering 5 or 10 or more. I think a flat rate of $3-$5 is generally appropriate. Was my tip appropriate?|||Ordered 25 pizzas to be delivered.
The order cost $275. I tipped $7 which I think was generous.
I think a flat rate of $3-$5 is generally appropriate.
The effort delivering 1 pizza is very similar to that delivering 5 or 10 or more.
Was my tip appropriate?
I put these key comments back in order, just the way you put them above.
If you reread them this way, and still don't get how ridiculous you are/sound....Next time buy 25 frozen pizza's from the market and cook them yourself!
Especially since you can't afford it the other way. I think that everyone might be missing the fact that I bet 100% you did not even pay the $275 yourself. I'm totally sure you had your guests pitch in as well! Which makes this even worse!!!!!!!!|||If it's one of these places that charges a delivery fee regardless of how much the total bill is, then you can subtract the delivery fee from the tip.
Some people will argue that even that is not appropriate. If you are spending $275 on food from the establishment, then I think it's rather crass of them to even think of charging the fee. If you were spending $20, then the delivery fee would be justified.
Tipping is one of those issues that seem to have some rules, but is really left up to common sense and judgment. In this case, your tip of roughly 2.5% was absolutely not appropriate. You should have tipped at least the 15% at the minimum based solely on the size of the order and assuming that the food arrived within a reasonable time frame, in good condition, and hot.
What I do not understand is that you have no problem forking over $275 for the food, but balk at tipping the $40 (approximately at 15%). Is the tipping cost really an issue when you are buying that much pizza? I would hope not.
The alternative would be to drive the mile down the street and pick up the food yourself if tipping is that much of an issue for you. Picking it up yourself should not be a problem though as you say yourself, and I quote, "After all, the effort delivering 1 pizza is very similar to that delivering 5 or 10 or more."|||not at all! If the job of bring the 25 pizzas from a mile down the street was so easy, why didn't you go get it? Seriously. You pay for convenience. The same reason a 2 liter soda and a 1 liter soda are about the same price, your not gonna drink from a 2 liter on the way home from the store so you pay the same for the smaller more convenient 1 liter.
I'm not saying in this case you should have tipped $40-$60 but an extra $20 or even $15 wouldn't have hurt. If you can afford $300 in pizza you can afford to tip. That's just rude that you would not do so.
15-20% is a NECESSITY for tipping at restaurant where the servers and bartenders make $2.13 which is the minimum wage for tipped employees, they do NOT in fact make the federal minimum wage $7.25. And they live off tips.|||You tip a pizza delivery person the same amount as you'd tip a cab driver - 15%-20%. Order pizza from someplace else next time, or you may find that all the cheese on all your pizzas has "mysteriously" slipped off the pizzas and into the boxes. Untipped pizza delivery people tend to get careless with the way they let the boxes tilt. And they tend to take pizzas that fall out of the box, brush them off and put them back in the box without saying anything.|||I would have been insulted at a $7.00. Is carrying 25 pizzas the same as carrying 5, no. That being said, I would not have given less than $25.00. It is not the delivery boys problem that you live close to the pizza shop, he still has to do his job and still had to carry around your 25 pizzas. I would walk to that shop and tell them you were having a stressful day and didn't tip the delivery man appropriately and hand him $25.00.
I do not usually tip 20% for delivery. But, I usually tip $3 to $4 on a pizza order for two or three people.|||Your tip was ridiculous and you should be embarrassed!
25 pizza's and you gave $7 bucks!? And you said you though it was generous! I laughed my A** off when I read that!
I give $3-5 for 1 large pizza!
I would have at least given them $40 bucks or more!
I'm sure he/she didn't make 1 trip to your door with all 25! And who cares how far or short away the trip was. Go pick them up yourself next time if your so stingy and rude.....Se how many trips it takes you to cary 25 - HOT pizza's to your car, and then into your house.|||I am really finding it so hard to believe that this is Truly a "Real" question, and not something you put up just to see the reactions.
There is no way you could have thought this was generous, appropriate or simply OK at all!
If it is true, I don't know why you didn't give more. From the sounds of this, I'm sure you charged your guests a cover charge at the door and made money off of them anyway!|||You should have tipped $50. If you cannot afford the tip you cannot afford the food!!!
If I were you I would never order from that pizza place again... they are going to remember you, in fact, the guy probably told everyone about it when he got back! I would be scared to eat that pizza next time I ordered from them.|||you should tip 15-20% of the bill before taxes and discounts. This is the service/delivery fee that the company expects you to pay instead of just charging for it with the food. Unfair yes, but that's how it works. So for $275 you should have tipped $41.25 for 15% or $55.00 for 20%.|||Hecks no, that really was cheap and miserly of you. If you have that much money to be spent on greasy pizzas, you have $25-40 to tip the guy. Seven dollars is an insult for that much work, I'd rather just not tip anything. At the least, you could've coughed up $20, $25 even. And that's still pretty cheap.|||Oh, Hell no you didn't!|||you are a cheap bastard.
Would you still order? People put up with the TSA who are also minimum wage working stiffs. So what if-in their ever vigilant mission to keep you save- the DHS decided that pizza delivery guys should do their part to fight terrorism by checking suspects/customers for explosives in their underwear?|||I would just offer him a bigger tip.|||Yes and give him a bigger to he deserves.|||If he doesn't mind getting frisked in return.
I wanted to trying making my own pizza pockets. What temperature should I use so the dough gets cooked in the middle? And also how to bake it so I can get an even color all around?|||Cook them on an uninsulated cookie sheet or pizza pan. Make sure there is plenty of space between them (2 inches or so). Put the pan on the rack below the center but not all the way to the bottom of the oven. I suggest 425-450 F for the temperature.
Bert
We want to make homemade pizza sauce and wondered what are the best tomatoes to use. We don't want to use canned tomatoes. We've used Romas for spaghetti sauce but don't know what type would be best for the pizza sauce.|||People tend to use roma tomatoes because they are meaty. They are great for salsa, but if you are making a smooth sauce, it won't make a difference what tomato you use. Good luck! Never made my own pizza sauce, sounds good!|||I does not make any difference really. You just have to remember to reduce reduce reduce the sauce until it is really thick.|||My mother always used beefsteak tomatoes if you can find them and if you cant you should grow them yourself if you can .|||roma
On Friday, the last day of school, my First Nations Art class is having a pizza party. My teacher is supplying the pizza and pop, and the students are to bring in a potluck dessert or snack. However, my family doesn't have a lot of money, so does anyone have any fun but affordable recipes I could use?|||Snickerdoodles Mmmm
Ingredients
* 3 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon cream of tartar
* 1/2 teaspoon salt
* 1 cup butter
* 2 cups white sugar
* 2 eggs
* 1/4 cup milk
* 1 tablespoon vanilla extract
* 1 teaspoon almond extract
* 3 tablespoons white sugar
* 1 teaspoon ground cinnamon
* 2 teaspoons brown sugar
Directions
1. Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
3. In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.
4. Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.
http://allrecipes.com/Recipe/Tanyas-Snic鈥?/a>
Seasoned popcorn recipes
http://www.gopresto.com/recipes/popcorn/鈥?/a>|||You could make brownies or cookies with a packaged mix. Or bring some chips and dip.|||cheese and crackers
on a tray lay out your Ritz crackers then get the cheese in a can (cheaper then cheddar) spray on a good swirl of the cheese and there you have it, wa lah, cheap, easy and young adults like it!|||You could make Rice Crispie Treats. Kids love those. For one batch here's what you need:
5 c Rice Crispies
1/4 cube butter or margarine
1 (7 oz) jar marshmallow creme
1 tsp vanilla.
Pour the rice crispies in a very large bowl. Melt the butter in a pan. Add the marshmallow creme and mix until the butter blends with the marshmallow creme and all the lumps are gone. Remove from heat and stir in the vanilla. Pour over the rice crispies and mix well. Place in a sheet cake pan lined with aluminum foil. This will make a short layer. If you do another batch, it makes it about the height of a sheetcake. Depending on the size you cut them once they have cooled, as to how much you want for however many people will be there. Remove the foil from the pan, place on a cutting board and cut the pieces. Then place them either on paper plates or in something to carry them.
That recipe is always a hit at Christmas time in our family.
Hope that helps. And it doesn't cost that much to make.|||cheesy garlic biscuts :D
http://allrecipes.com//Recipe/cheese-gar鈥?/a>
I was wondering, What are some good pizza places that deliver and have really good pizza in the nw houston? Thats around 1960 and 290 area.|||Russo's New York Coal-Fired Pizza
19817 Northwest Freeway (290)
Houston, TX 77065
281.477.6002
http://www.nypizzeria.com/|||Doles is awesome, but i dont believe they deliver. Its definitely worth the trip!|||try this website it might be of some help: www.dinesite.com
I need to know how much ingrediants i would need to make two 9 inch pizza bases.
Any help would be appreciated|||Herb Pizza Dough
1 package active dry yeast
1 teaspoon sugar
7/8 cup warm water -- at 110 degrees
1/4 cup chopped herbs -- optional *
2 1/4 cups plus 1 tbsp. all-purpose
- flour
1/2 teaspoon salt
1 tablespoon garlic olive oil -- more as
- needed **
Oil and cornmeal for pan Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt. Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.
Bake for 10 minutes at 425FRemove from oven, lightly brush the crust with a little more oil and proceed with recipe.
Makes enough dough for one 12" crust.
Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro
Crusty Pizza Dough
1 package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
3 1/2 cups flour
cornmeal
Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl.
Knead on speed two for 5 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes.
Yield: one 14 inch pizza.
Easy No-Time Pizza Crust
1 cup warm water
1 teaspoon sugar
2 teaspoons active dry yeast
2 1/2 cups flour -- all-purpose
2 tablespoons oil
1 teaspoon salt
1 teaspoon sugar
Add 1 teaspoon sugar to the warm water. Sprinkle the yeast on top of the water and mix. Let rise for about 5 minutes. To the food processor add flour, oil, salt, and sugar.
Pulse off/on a couple of times to mix. While the food processor is running, add proofed yeast/water mixture. Let flour mixture combine with the liquid and knead for about 1 minute until dough is smooth.
Add more water or flour, if necessary to get a smooth dough. Let dough rest for 5 minutes before rolling out.
Makes 2- 12" pizzas or 1- 15" large deep-dish. Bake dough at 425F.|||Just five ingredients make this delicious pizza so quick and easy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1/2 cup tomato, pasta, or pizza sauce
2 tablespoon Dijon mustard
1 Boboli庐 pizza crust
1/2 cup sliced pepperoni
1-1/4 cups shredded Mozzarella cheese
Preparation:
Preheat oven to 425 degrees F. In small bowl, combine tomato sauce and mustard and mix well. Spread evenly over Boboli庐 crust. Top with pepperoni in a single layer, then with cheese.
Bake on a heated pizza stone, or directly on the oven rack, for 8-11 minutes or until cheese is melted, bubbling, and beginning to brown. Let cool for 5 minutes, then slice to serve. Serves 3-4
Even Easier Pepperoni Pizza recipe
Ingredients
1 Boboli Thin Pizza Crust
1 Jar Ragu Pizza Quick Sauce
2 Cups Mozzarella Cheese
16 Sliced Pepperoni
Directions
Spread desired amount of sauce onto crust. Add cheese and pepperoni on top of crust. Bake at 450 degrees for 8-10 min.
Number of Servings: 8
The Easiest way to make a pizza
Call Pizza Hut :)|||True italian pizza bases are made as below
you will need:
400g of plain flour
1 sachet of yeast (in italy they use fresh but its so hard to come buy now and really expensive)
1 teaspoon of salt
1/2 teaspoon of sugar (makes it crispy)
3 table spoons of olive oil (italians dont use butter)
and then warm water about 200ml-250ml
my husband forgot to put the pizza in the fridge and it was left out for eight hours starting...now. its three almost whole pizzas. cheese, chicken, and pepperoni. should we trash it (my suggestion) or refrigerate it and recook it in the oven as directed?|||Yeah, it's no good, you need to trash it.|||How stoned are you? Report Abuse
|||I leave it out overnight then eat it the next day for breakfast and it's ok.|||HOPEFULLY OVERNIGHT...BECAUSE I ALLWAYS EAT IT WHEN ITS BEEN LEFT ON THE BENCH OVER NIGHT, AND I HAVE NEVER GOT SICK FROM IT..|||It's got to go in the trash.|||Eat it. Morning after party pizza somehow tastes great. Really.
Mankind has been eating food unrefrigerated for millions of years (that's why we have all those organs inside). The refrigerator is a modern invention that helps preserve food. But bread, cheese, meat, etc. have been eaten weeks old for centuries and centuries.
I'm not suggesting eating week old pizza. But a day? You're fine.|||I wouldn't eat it, give it to the dog he has a stomach of iron.|||It's best to put it in the refrigerator within a few hours, but it won't hurt to eat it after it's been left out overnight. I've done it before also. We were staying in a motel room that didn't have a refrigerator and ate the leftover pizza for breakfast.|||bad habits die hard, but we always left our pizzas in the box in the oven over night, mind you they were already cooked pizzas and nowadays it is frowned upon by health nuts, but i haven't died from eating leftovers in the morning.
i would throw them out if they were just bought frozen and uncooked, and he forgot to freeze them over that time period.|||About an hour. Bacteria begins growing very rapidly at room temperature.|||bin the pizza the food is in the danger zone 8dgree - 63dgree salmanela or staflacocasoras could be already there which can cause food poisoning|||Sniff it, it probably went bad if it's too hot in your area. If not (and it's ike 60-75 degrees in your area), even if the bacteria does grow on your pizza, if it's still fine, then reheat the pizza via oven, it'll be fine and still yummy just like when it was fresh and you'll kill all the bacteria anyway.|||Sorry but I wouldn't eat it if it was left out for more that a couple of hours. Good Luck!|||Mine don't last long outside the fridge.. The kids gobble them up to fast.... We have left them out all night before and they ate them in the morning... They're still here..|||It depends on the person. If it sat out and hour and I ate it, I would have diarrhea about 45 minutes afterward. If it sat out for 12 hours and my wife ate it, she wouldn't get sick at all. Some people have a better tolerance for bacteria than others. It really depends on the floral that you have in your system. People who have done extensive traveling tend to have digestive problems more than people who haven't because they have so many difference kinds of bacteria in their floral makeup.
I need a recipe for a moderate to thick pizza crust (I'm going for chewy rather than crispy) that I can make without the theatrics. (I won't be throwing dough over my head anytime soon). Any ideas?|||I'll give you the recipe of Iain Hewitson (Hewie) from Oz. I atually halve this because I like a thin crust, but each to their own.
1 cup of lukewarm water
1 tbspn of dry yeast
1 cup of strong, bread flour
pinch of sugar
Combine the ingredients, stir until blended and leave for 5 or so minutes until foaming. (This is called proving and serves to ensure the yeast is still active)
1 tspn of salt
1 1/2 cups of plain flour
Add the salt to the dough and then up to 1 1/2 cups of flour, until the mixture is no longer sticky. Knead until smooth and elastic. Put in a large bowl, cover with kitchen wrap and leave for approx 1 hour, until doubled.
Punch down the dough and let it rise again, covered, until once again doubled.
Dough is now ready to use.|||No Yeast Pizza Crust Recipe
This is a good recipe if you don't have any yeast or don't have time for dough to rise.
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil
Preheat oven to 400 degrees. Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients in mixing bowl. Add liquids and stir to incorporate dry ingredients. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan, add favorite sauce and toppings. Bake at 400 degrees for 18-20 minutes, depending on crust thickness.|||This is the best one I have found.
Dough
1 c. + 2 tsp water
2 tbsp olive oil
3 / 4 tsp salt
3 c. bread flour
2 tsp FLEiSCHMANN'S Bread Machine Yeast
2 tsp dried basil
1 clove finely minced garlic
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select "dough/manual" cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. Divide in half; shape each into a ball. Roll each to 12-inch circle. Place on greased pizza panns; form a standing rim by pinching the edge of the dough. Let dough rest 10 minutes. Prick dough with fork randomly.
Parbake at 400 deg.F for 10 minutes. Remove from pans: place on wire cooling racks. Spread and dress as desired and bake on wire oven rack at 400 deg.F for 15 to 18 minutes or until crust is golden.
Friday, February 24, 2012
Have the recent studies and evidence about the health risks associated with fast food and pizza, changed your eating habits? If so, beforehand, how often did you eat fast food in any one week? How often do you eat it now?, and are you planning to alter your diet anytime soon?|||No, when my stomach grew past my breast, that is what prompted me to diet. I still eat pizza but usually veggie and have a salad with it. I love pizza.|||Not really - I try not to eat too much fast food, but once in a while you have to indulge yourself. This economy is going to influence people to eat out less than any health warnings will.
And, what warnings about pizza? It's not that bad for you - tomato sauce is really good for you, and cheese supplies calcium & protein. I guess if you load it up with pepperoni, sausage, ham, bacon, and ground beef it would be bad... but the average slice is decent.|||I don't eat pizza or fast food, I can't stand either one! I did eat pizza in college, maybe too much and that's why I don't like it now!?!?!?! And, as far as I'm concerned fast food has no flavor and I prefer highly flavored foods.I've never liked fast food!
So, to answer your question, no, it hasn't changed my habits!|||No not at all....I'm still going to enjoy fast foods from time to time and not feel guilty about it.I just won't have it every day.|||no just don't eat out all the time|||No|||What do I need a warning for.l Any idiot known that stuff is not good for you. I'll eat what I like & die happy.|||yes my want to loss 2 stones
Does someone is familiar with markets that keep pizza pans? I can't obtain these goods online because I don't have time to click all sites and to view tones of information. I believe that somebody wants to tell the online store where information is not very long but proper.|||I have luck to see this online store and things you want to buy your pizza pans are also on this site: http://seerch.com/search?q=pizza+pan&p=&鈥?/a> . In other online stores you can find needless rubbish but no information. This online shop is alternative.|||Walmart.|||Bed, Bath, and Beyond or Target
My absolute favorite pizza sauce is Delgrosso Pepperoni flavored pizza sauce. This stuff is amazingly good, and I like it so much I use it as spaghetti sauce. I haven't found a spaghetti sauce with that great of a flavor, and I like how this sauce is kind of thick. Try it, it is really good! I actually tried the Delgrosso spaghetti sauce, and didn't like it as much as their pizza sauce. What is your favorite?|||barilla pasta sauce is the best
i can eat it outta the jar|||Carbonara and Bolognese are one of the most famous and tasty sauces of the italian cusine!|||vodka rose|||My own homemade sauce.
To me all of the jars and cans of sauce taste the same.|||My own...Homemade beats any store bought kind.
I like everything on a pizza but tomato sauce on pizza, any good or creative ideas?|||Olive oil, chopped garlic, and herbs. Pesto.|||There are any number of alternatives to tomato sauce. These would include pesto, alfredo, olive oil, and/or balsimic sauces. As a practical matter, the toppings that would be used with these choices would play a huge role in sauce choices. For example, a balsimic sauce would probably be used for a pizza with a largely vegetable (e.g., tomato slices, eggplant, and mushroom) format. Indeed, traditional focaccio bread is essentially a pizza style without any sauce at all, and is simply a dough that has been topped with cheese.|||You could try something like barbecue sauce with BBQ chicken and roasted veggies (go easy on the sauce though), or something like a ranch dressing and make a Greek styled pizza - the best place for ideas is the pizza section at the grocery store - there are many varieties of pizzas nowadays in the freezer section with other sauces/toppings than just the generic stuff.
Best of luck!!!|||Ranch or cucumber dressing.
Alfredo sauce.
Olive Oil, or any infused oil.
Cheese Whiz (believe it or not).
Cream cheese.
Pesto.
Mashed avacado.
Giro sauce.
Used to have a pizza joint in town that made a dessert pizza and they used peanut butter and caramel sauce in place of tomatoe sauce.|||I love garlic pizza with parmesan pizza dough.
http://www.foodnetwork.com/food/recipes/鈥?/a>
----
BECHAMEL SAUCE
http://www.tomatoesareevil.com/tomatofre鈥?/a>
- Use as a basis for tomato-free pasta sauce
or on a pizza base (as used by Pizza Express in London)
INGREDIENTS:
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth / stock
1 cup half milk / half cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
MICROWAVE METHOD:
In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken or vegetable stock (NOT hot)
and milk / cream to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir.
STOVETOP METHOD:
In a small saucepan, melt butter and stir in the flour, salt and white pepper.
Add cold milk / cream and COLD stock all at once.
Stir well. Cook, stirring frequently, at medium heat until thick.
Remove from heat and stir in seasoning.
----
Pizza recipes:
http://www.thriftyfun.com/tf134872.tip.h鈥?/a>|||I love buffalo wing sauce! Put some of that on your crust. On top of that put your favorite cheeses. After that either some grilled or fried chicken pieces (boneless). It is so good! I also have some blue cheese dressing on the side and dunk mine in it.|||we get like boboli crust I hope thats the spelling.Then i put pesto all over (herbs and garlic olive oil) as the sauce then we top w tomato,basil,goat cheese...comes out quite yummy!hubby loves it.You could always add roasted chicken or some type of meat also.|||How about BBQ sauce? throw on some chicken & chesse and yummy!
another one of my favs is chicken aldredo.
you could use ricotta and make a killer white pie!
pesto is also pretty good too!
Happy eating.|||a. pesto... basil or spinach or sun dried tomato
b. lots of cheese
c. barbecue sauce then top with grilled meat and veggies and of course cheese|||I LOVE white sauce! .... either Alfredo or garlic sauce .... with fresh veggies - or chicken, spinach & artichoke hearts - with feta cheese|||Tomato sauce???? FFS.
Tomato puree is what you need.....
Plus a few cooking lesons.|||Alfredo sauce
Olive oil
BBQ sauce
Ricotta cheese
Pesto|||You could make a BLT pizza which you use mayo instead of sauce, then lettuce, bacon, and tomato.|||Bbq sauce depending on what other toppings your using|||ragu|||blood..jk.. cheese sauce|||Ketchup, same thing only thicker, I think
I've tried making them before, but they don't come out crisp & crunchy like the taco bell's taco pizza & they taste more like quesadillas. Any ideas? I'd love to be able to make them!|||Ingredients:
1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 1/2 teaspoon chili powder
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Directions:
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often. Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.
There you go! Someone said to replace the salsa with enchilda sauce! Sounds yummy!|||Nope sorry , maybe you can find someone who works there
I usually use Provolone cheese when I make pizza. But today I have in my fridge:
1) fresh mozzarela balls in brine
2) spreadable cream cheese with herbs
Do you think they would work if I put them on a pizza? Should I use regular tomatoe pizza sauce with them? For toppings I'm planning sausage, mushrooms and pepper.|||slice the mozz balls as thin as you can and defin use them.
i would avoid the cream cheese as it would be the wrong taste and usually does not work well with heat.
the beauty of a pizza - is that you can make it any way you like with almost anything on top.
try breaking apart cold chicken and adding broccoli then heating using gorgonzola cheese.|||Mozzarella yes - it is a natural (and much better than provolone in my opinion).
I don't think that spreadable cream cheese would be good (unless you are really desperate to put more cheese on and that is all that is left in the house).
Regular sauce is perfect.|||Well, I don't think I'd be using the cream cheese on a pizza. It's definitely not a pizza-y cheese. The fresh mozzarella balls sound awesome -- they would melt and be gooey and delicious. The cream cheese would just be...um....weird and soggy and probably kinda gross.|||Make two pizzas, one with the Mozzerella, and the other with the spreadable cream cheese......then you can decide which you like better...........heck, you never know, you might run into a new favorite!!! Also, have you ever tried a pesto pizza, pesto sauce substituted for the red sauce??? Try that sometime, very different (that is, if you like pesto) Enjoy your pizza!!!!!
Christopher|||I'd use the mozzarella. (rince first)
Regular pizza sauce should do nicely, I would add a bit of garlic to counter the salt from the brine.|||mozzarela is what I always use,I dont know about the brine part,never tried it.but cream cheese melts away to milk when it gets hot I think.|||use the fresh mozzarela, cream cheese eh...its ok, but the fresh is better, we use it at our resturaunt|||COOKING / BAKING is merely OPINION... ANY cheese you decide on is right !!
Experimenting to find your true desired outcome is all up to you! Let no one telly that you can or cannot do certain flavors within cooking / baking.|||If the cream cheese is not true Philly style but is the snacking kind that is really mild like Rondele, I say use that directly on the crust, and then make it deep dish Chicago style with toppings next, then mozarella, sliced, and the sauce on top..bake until the sauce on top is kinda thickens. A baking dish will work.|||yea can also use parmesan cheddar fror a different twist provolone|||I would just use the mozz and regular tomato pizza sauce. Sounds yummy.|||mozarella yeas. cream cheese no. regular pizza sauce yes. try a spot of onion and/or green pepper as well for toppings.|||Why not? Anything goes. If using the spreadable cream cheese I'd go light with the tomato sauce or not use it at all. I'd slice the mozzarella balls into thin slices or depending on their size cut into quarters or eighths. The nice thing about pizza and cooking in general - there are no wrong ingredients. Some of the best recipes have come from accidents or using what is on hand.
ENJOY!|||I love using provolone cheese on pizza but since you only have mozzarella in brine but i have no idea about the brine but the mozzarella cheese is good on a pizza, you should use the regular tomato pizza sauce.
Hey. Just trying to get a new idea. I make pizza at home a lot, but usually go for the traditional stuff. Does anyone have something really original? No kids in my house, and the only thing I really hate are olives and jalepenos. Just looking for different, thanks for ideas!|||usually when i do homemade, it's hamburger, sausage, peppers, onions, mushrooms, but here are a few more ideas for you:
Chicken Alfredo Pizza
12 inch prebaked pizza crust
1 jar Ragu Al fredo pasta sauce
2 boneless skinless chicken breasts, cooked and shredded
1 can sliced mushrooms (optional)
1 /2 an onion, sliced thinly (optional)
1 /2 a green pepper, sliced thinly (optional)
陆 cup each mozzarella and fontina cheeses
Spoon sauce onto pizza crust. Top with chicken, mushrooms, onion, and green pepper. Top with cheeses and bake at 350 for 12 minutes or until cheeses are bubbly .
BARBECUE CHICKEN PIZZA
1 bottle favorite barbecue sauce
3 boneless skinless chicken breasts, grilled and shredded
1/2 onion, sliced thinly
1 green pepper, diced or thinly sliced
1 1/2 cups shredded mozzarella cheese
1 prebaked or prepared pizza crust
Heat oven to 350 Degrees. Mix barbecue sauce and chicken, spread over crust. Saute onions and and peppers. Place on top of pizza, spread with mozarella. Bake for 30 minutes or until all is heated through and cheese is melted and bubbly.
TACO PIZZA
1 lb. hamburger, browned and drained
2 cups doritos, slightly crushed
1 cups pizza sauce
1 1/2 cup taco sauce
1 prepared pizza crust
shredded lettuce
diced tomatoes
shredded cheese
Sour cream if desired
extra taco sauce if desired
Preheat oven to 350 degrees. In a bowl, combine hamburger, pizza sauce and taco sauce. Spread over crust. Top with a layer of cheese, a layer of doritos and another layer of cheese. Top with lettuce, tomatoes and more cheese. Place in oven for 30 minutes until cheese melts. Allow to cool slightly. Top each slice with sour cream and extra taco sauce.|||omg JUST EXTRA CHEESE
or some garlic crust
1 cherry on the middle
1000$ discount if you put tomatoes they sell these in pizzapizza Report Abuse
|||I like to make home made donaire pizza my family really loves it.I make my own donaire sauce too.|||On my homemade pizza, I would put only extra cheese.|||Grab some frozen marinara mix ( squid rings, clams, prawns, etc ) from your supermarket .... place in paper towel and defrost in micro ...... throw this on top of your fav cheese and tomato topped pizza base ..... squeeze on some garlic .... add a pinch of salt and pepper ....... add a few anchovvys .... drizzle some of the anchovvy oil over the pizza ....... throw on some sliced olives ( if you like ) add a few bits of artichoke hearts and just a smidgeon of mozzarella over the top ( just to hold everything on top ) and bake at medium heat for less time than you would a pizza with meat.|||i always make it lite,
white onion
blackoilves
jalepenos
sun dried tomatos
green peppers
mushrooms
very lite cheese
and very lite sauce|||Portobello mushrooms that were pre cooked in butter. add extra cheese Yum!|||Try adding fresh herbs, and different cheeses, goat cheese is good. Basil is a good flavor.|||you can put pineapple, shrimp, anchovies, canadian bacon, mushroom, green peppers, onions, sausage, pepperoni red green peppers|||Sauerkraut, Peas and Scrapple
or
Lemons, Liverwurst & Beets|||hamburger
sausage
pineapple
olives
mushrooms- fresh and sliced thin
mozz ch
med Cheddar ch
homemade sauce
can tomato paste
can tomato sauce
garlic powder
pepper
season salt
barbecue spice
1 TBS sugar
splash of juice from pineapple can
mix it all together|||I tend to do a mix of cheeses, onion & pepperoni, but in the summer I add fresh sliced tomatoes on top of the sauce - adds a really fresh taste. Not too exotic, but you'd be surprised how many don't think to use them.
Hope this helps.|||Here are some good ideas
Americano
tomato sauce
mozzarella cheese
bacon
green olives
mushrooms
Bacon Cheeseburger
tomato sauce
mozzarella cheese
bacon
cheddar cheese
ground beef
Bruschetta
garlic spread
mozzarella cheese
bruchetta mix
Canadian
tomato sauce
mozzarella cheese
pepperoni
bacon topping
mushrooms
Chicken Club
tomato sauce
mozzarella cheese
grilled chicken
tomatoes
red onions
Greek
tomato sauce
mozzarella cheese
black olives
red onions
tomatoes
feta cheese
Hawaiian
tomato sauce
mozzarella cheese
bacon
ham
pineapple
Meat Lovers
tomato sauce
mozzarella cheese
pepperoni
bacon
ham
Mexicana
tomato sauce
mozzarella cheese
Italian sausage
ground beef
jalepeno peppers
Royal
tomato sauce
mozzarella cheese
pepperoni
mushrooms
green peppers
Sicilian
tomato sauce
mozzarella cheese
red onions
black olives
ground beef
anchovies
Super Suicide
tomato sauce
mozzarella cheese
tomatoes
hot chili peppers
jalepeno peppers
hot sauce
Spinach
garlic spread
mozzarella cheese
feta cheese
cheddar cheese
spinach
Vegetarian
tomato sauce
mozzarella cheese
green peppers
mushrooms
tomatoes
Is that okay? I make the dough tonight and just store it in the refrigerator until I make and eat the pizza tomorrow night.|||Yes you can - just make sure to keep it covered.|||Yes, but remember that yeast expands with air so if you're going to safe it until tomorrow, which is perfectly fine, make sure you place it in a plastic, airtight baggie.
Enjoy!
If you need a pizza sauce recipe I have a couple for you to choose from.|||. Place dough in bowl dusted with flour and cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch dough down and
put in ziploc bag in the refrigerator until ready to use.|||Sure. It's a slow rise method, but be sure to oil the dough, and cover it with plastic wrap. then a couple of hours before you're ready to make pizza, take it out and allow it to re-rise in a warm area. Flatten and bake as normal.|||I'd make it. Shape it and then freeze it.
You can put it in the fridge, but keep it moist. That's why I use the freezer method.|||yes you can and you can also freeze the dough.|||absolutely,the dough has to rest for a better performance|||Just make sure you cover it with a damp cloth so it doesn't form a skin or dry out.|||Dough dosen't go bad for 2 weeks so it will be fine!|||yeahh, just cover it with a teatowel or clingfilm or something
* What were the toppings and what style of pizza was the last type of pizza you enjoyed?
* I just had some Hawaiian pizza that was rather ballsy.|||chesse mango|||yes thanks Report Abuse
|||One of my bosses ordered pizza for me and him for lunch today. Pepperoni, mushrooms, green pepper. It was delish.|||It was a garlic pizza with vegetables and tomota sauce with sliced sausages. Mmmmm... :)|||Hawaiian, brooklyn style. It was delicious|||I had Shakey's Bunch of Lunch two days ago. They brought out a jalapeno and chorizo pizza that rocked!|||it was a supreme pizza and it was the oven bake type ; totinos|||I had BBQ Chicken pizza that was AWESOME|||PAPA JOHNS PIZZA WITH THE WORKS!!!
best **** thing you can eat!|||"the miller brothers special" at fresh brothers in manhattan beach cali.|||Mushrooms, peppers, onions, cheese, etc...
I love pizzaa:)|||Pizza Hut.|||Pinapple|||Bacon pizza from Pizza Hut :)|||Thin slice with jalapenos, pineapple and ham.|||Pepperoni and sausage.|||Pappa John's hand tossed surpreme. I'm t0oo skeeered to try sweets on my pizza.|||wtf is with the fascination with pizza on this site?|||hungry howies
plain cheese|||papa johns|||just cheese, cheese and more CHEESE|||cheese
Have the recent studies and evidence about the health risks associated with fast food and pizza, changed your eating habits? If so, beforehand, how often did you eat fast food in any one week? How often do you eat it now?, and are you planning to alter your diet anytime soon?|||My father becoming diabetic prompted me to diet. Halfway through my diet, I saw "Supersize Me", but at that point I'd already cut out most fast food. That prompted me to cut it out entirely. Pre-diet, I probably had fast food 4-5 times per week... (It might be worth noting that I'm a college student and couldn't cook in a dorm.) I was 150lbs, 5'5''. Now, I eat it maybe 1-2 times per week and always choose something healthier (i.e. Chick-fil-a chargrilled chicken w/ baked chips, salad with my own bought dressing, etc.) I am now about 121lbs, and I've kept that weight off since August. My shift was a lifestyle change and I never intend to let myself get that unhealthy again!|||Yes, the health risks and obesity (although I believe that's a health risk as well) have made me stop eating fast food and pizza ( and a few other things ) pretty much for good. I may indulge once a month. But it used to be 2-3 times a week.|||No they haven't|||It is feasible to lose weight rapidly but you should be realistic and comprehend that if you lose weight fast then you will almost certainly put it all back on again just as fast. I lost 10 pounds in recent times when I had a special celebration to attend, and I did it by following the guidance presented on the website in the box below.
Maybe you've got a pamphlet lying around somewhere, or maybe you just happened to order one just now, or maybe you work in a Dominos chain. If anyone can tell me what the price is over there for a family sized cheese Pizza that'd be awesome.|||The choices are Small, Medium, Large, & Extra Large and the prices depend on the toppings PLUS the location. There are also coupons and combinations that reduce prices.
http://www.dominos.com/pages/menu.jsp#al鈥?/a>
However, a Large 3-topping pizza (carry-out) is about $8 plus tax. Tax is normally about 8%.
http://express.dominos.com/order/olo.jsp鈥?/a>|||$7.50 with toppings, and there is special on Sundays, which is 3.95 in selected stores.
Order it now, it is yummy.|||pick up is like 8 bucks and delivery is like 15-ish
I am looking for a slogan for a pizza shop that delivers called bambino's. I want something good and appropriate.|||Pizza'z (like Pizazz)|||1. WE MAKE OUR PIZZA JUST LIKE YOU WOULD 2. OUR PIES ARE AS GOOD AS MOMS 3.
OUR PIZZA IS SO GOOD THE COMPETITION EATS HEAR|||serv pizza and cake. then your slogan would be "Eating here is a pizza cake!"
get it? piece of cake? pizza cake?
I'm making pizzas for rather a lot of people, using my oven as a proover (to make the dough rise). If I take the dough balls out and roll it into pizza bases then top them, is it ok to leave them at room temperature for half an hour or so, or will they sink?|||You actually want them to deflate, usually you punch them down...they will rise again kept warm and covered.
I have tried a few that were to dry, to thin, etc.
Has anyone found a tasty whole wheat pizza crust? where?|||it would probably be better to make it yourself.
If you've never made pizza dough before, or if you have and wish you hadn't, you'll be delightfully surprised at how simple this recipe is. The dough keeps marvelously well in the refrigerator overnight or in the freezer.
INGREDIENTS
2 1/2 cups whole wheat flour
1 cup of unbleached, all purpose flour
2 packages of dry active yeast
1 teaspoon salt
1/2 teaspoon of sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
Sprinkling of cornmeal
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off.
Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
Preheat your oven to highest setting, 500掳 or 550掳F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough.
By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together.
To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10鈥?2 minutes or until golden. To remove pizza from oven stone, slide cookie sheet under dough onto another cookie sheet, slice and serve immediately.
Roll out remaining dough and top with desired toppings or freeze in freezer bags.
Recommended technique: Make double batches of the dough, divide and freeze leftovers so you've never got an excuse to eat out. Place a bag of dough on the counter before you leave for work. By the time you cruise in from your commute, the dough will be ready to roll, top and bake.|||Trader Joe's|||Try a Natural food store.|||California Pizza!
When I cook a pizza the crust is often soggy in the middle. What would happen if a I cut a can-sized hole in the middle of a large pizza, and curled up the crust to hold the toppings? Would it cook too fast, or fall apart for some reason? What would happen?|||First if you are making lets say an 18 inch pie only use about a half a cup of sauce or less. Then for the cheese, you only need about two big hand fulls, at least for me its two, I think it is about 1.5-2 cups worth, but just enough to cover. If you see sauce showing through that is fine, the cheese will melt and cover it. Last, don't use too many topppings, and avoid toppings that have a lot of greese or liquid. If you want to use things like that for example, artichoke hearts, make sure you drain them well. Then like the other said cook it on a stone. You should be fine that way. I wouldn't cut a hole in the middle, the pie will fall apart.|||The best cure for soggy pizza is using a pizza stone. Ive had mine for years and its never failed me.|||then it will not be called a pizza, its something else
it will cook probably faster, falling apart I don't think so.|||A stone or an Airbake pan with holes in it would solve your problem.
http://www.target.com/gp/detail.html?ie=鈥?/a>|||It would be a pizza donut!!
I agree with the first answer. A Pizza Stone is the way to go. Center always gets just as baked as the rest of the crust.|||I don't know,that is a good question!|||I'm guessing you are putting more toppings in the middle than around the edges so try to put less in the middle. I had the same problem and this worked for me.|||Actually...make sure that your oven is completely preheated before you put the pizza in.|||Many food in the World created accidentally or by testing after testing.
Like the hole in the donuts, first they didn't have the hole, so the middle of them sometime did not cook well, and a boy just testing by cut a hole in the middle before fry, and surprised, they're cooked perfectly.
Soooooooooooooo, go ahead, try cut a hole in the middle of your pizza then cook in the oven, keep trying, I strongly believe that you're the inventor for the new kind of pizza.
Please quickly register this idea and name your new pizza, somethings like : PIZZUT; DOZZA...etc.
Wish you success|||go ahead and try it. mabey it will be really good or sumtin and u will end up creating a new kind of pizza!
I babysit two girls and they want to make pizza. I can cook very well tell me how to cook something and I can. Ive never made pizza at home before how do I do this. Can I buy all the stuff I need from Walmart or publix? How do you make a regular pepperoni pizza.|||Easy way is to buy a premade crust like Buboli (it also comes with sauce), some mozzarella and pepperoni. If the pizza crust doesn't come with sauce, you can buy premade pizza sauce in the jar or squeeze bottle.
An alternative is to buy english muffins to make mini-pizzas or sandwich rolls to make french bread pizza.
So all you need is a crust, tomato or pizza sauce, cheese and pepperoni.|||Yes, you can buy all the stuff you need from wal-mart.
Go and buy pre-made pizza crust. Don't get the doughy kind in a tube. Get the pre-made kind in the plastic bag. Buy some pizza sauce (probably sold right next to the pizza crust). Buy some cheese. Mozzarella is the most popular. You can either buy it shredded in a bag, or you can buy a mozzarella ball near the produce, and shred it yourself (Note: if you shred it yourself, do it by hand... don't bother with a cheese grater). Then get the pepperoni. You can either get this near the pizza sauce where it will already be packaged, pre-cut in a bag, or you can go to the deli and ask them to slice some for you. I find that 1/3 a lb. is about right for one pizza, but I really really really like pepperoni.
Also most of the premade pizza crusts recommend that you coat the crust in olive oil before baking. The exact baking instructions will be inside the packaging for the pizza crust. It's usually like 350-400 for 15 min.|||When I make home-made pizza I either buy a pre-made crust at walmart or the Chef boy r dee Pizza kit. The kit you have to mix the flour and water and oil and knead the dough yourself but its super easy- takes five minutes. Then you spread it out on a pizza pan or a cookie sheet (or used the pre-made crust). Then you pour on sauce and add toppings you want. I know the Chef boy r dee pizza kits you usually bake those around 10-13 minutes on 425. Read the packaging on the box or on the premade crust package. Its easy and fun to make your own pizza. I like to sneak in toppings as I'm adding them and you can put whatever you want! If you get a premade crust don't forget some pizza sauce (it should be next to the pizza crust usually in the pasta aisle) jarred or canned.|||If you have 4 or more hours, then hand made crust would be good to do with kids.
Most major cook books have a dough recipe. Here is a simple one.
Dissolve 1 package yeast in 1 cup warm water. Mix 2 Cups flour, 3/4 tsp salt, 2 Tablespoons veg oil and water. Continue adding flour to form a soft dough. Knead for about 6 minutes until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place til double. Punch down, form on a greased pan, top with what ever turns you on. Bake at 400 for 20 to 30 minutes. More toppings may require a slightly lower temp (375) for 40 minutes. Or buy the dough premixed and ready to form, or buy the preformed ready made crust, or buy a cheese pizza and "doctor" it with your favorite toppings.
A good home made sauce is beyond beginner stage. My sauce takes about an hour. Store bought is ok, but do not use plain tomato sauce.
Toppings are what ever you like...I make a different section for each of my kids, my wife and I (four quadrants). Be brave and try what ever..|||Walmart or Publix should have the ingredients. Whole Foods has a kit (see link below)
http://slice.seriouseats.com/archives/20鈥?/a>
You'll need (1) crust (2) pizza sauce (3) cheese (4) toppings and/or pepperoni
There are several ways to make the crust. You can buy it as a powder/mix (where you add water & mix). It will be in the aisle with all the flour & baking goods.
You can also buy the dough that's already been mixed. You'll have to ask where they keep it. Not sure.
You can also purchase those pre-made crusts. They are usually hanging in the deli section of the grocery. They are ready to go. Just top them with sauce, cheese & toppings and heat in the oven.
For the sauce, just pick up some pizza or spaghetti sauce in a can or a jar. Prego or Pizza Quick are two brands.
For the cheese, get a bag of the shredded mozzarella cheese from the cheese case (where the Kraft singles etc. are located)
The pepperoni will come in a little bag already sliced. It might be near where they sell the bacon. Or it might be hanging on a hook somewhere near the shredded cheese. Just ask someone if you can't find it. The bag is pretty small, so it's hard to spot.
To make the pizza, get your crust ready.
Top with the sauce (you don't have to heat it first)
Sprinkle your cheese on top of the sauce.
Put your pepperonis on top of the cheese.
Bake in the oven on about 450 degrees for about 15-20 minutes (check at 15)
When you pull it out of the oven, let it sit for about 7 minutes (to cool) so that everything will stick together when you cut it. After that, you simply cut it into slices with a pizza cutter or a knife.|||1. Always use fresh dough, never pre-made crust. (Its not that hard to make)
Directions on how to prepare the dough can be found on the website link below:
http://www.mealsmatter.org/recipes-meals鈥?/a>
2.Utensils Needed: Pizza Stone, Pizza Peel (Pizza Paddle) Pizza Cutter and pizza pan
Place pizza stone in oven and pre-heat to 450 %. It is important to pre-heat the stone.
4. Prepare dough & build your pizza
http://www.youtube.com/watch?v=72oe_j-0g鈥?/a>
Make your own pizza sauce with tomato puree, salt, pepper, greek oregano
Use a high quality mozzarella.
5. Slide the pizza from the pizza paddle to the pizza stone. Use semolina or corn meal on the paddle so that the dough doesn't stick.
6. Pizza will take 8-14 minutes depending upon the amount of toppings. At about five minutes rotate the pizza 180 degrees.
7. Place the pizza on the pizza pan and cut into slices with a pizza cutter|||yes
We have an actual pizza oven in our garage and cant figure out how to make breadsticks in it........... Can you help?|||I've never seen a pizza oven, but I assume you can adjust the temprature, so it should be like any other oven, or maybe you can check the breadsticks every few minutes to see if they are ready or not.
Here is a recipe I found for you, there are 25 more recipes on the page, check it if you like.
Good luck...
----->Paula's Bread Sticks
Submitted by: Paula Strafuss
Rated: 4 out of 5 by 47 members
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 30 Minutes
Yields: 18 servings
"I make these bread sticks by the hundreds every year and my kids take them to school for snacks. The dough can be made in the bread machine, or you can double it and make it in a stand mixer."
INGREDIENTS:
1 1/3 cups warm water (110 degrees F/45 degrees C)
3 tablespoons butter, softened
4 cups bread flour
2 teaspoons salt
1/4 cup white sugar
1/4 cup sesame seeds
2 tablespoons dry milk powder
2 1/2 teaspoons active dry yeast
DIRECTIONS:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Spray two baking sheets with cooking spray.
2. Preheat oven to 375 degrees F (190 degrees C). When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans.
3. Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool.
Pizza sauce is like 4 times as much as spaghetti sauce. Can I just add extra oregano and garlic? Thanks.|||I think the deal with Pizza sauce is that it is thicker and more concentrated. Tomato paste with a tsp. italian seasonings works great. You can also add 2-3 Tblsp. spaghetti sauce to a small can of tomato paste if you like.|||yes, I use plain old tomato paste and a can of sauce and add spice to taste. Works great!|||Let me tell you something- Chef Boyardee makes a great pizza sauce. Also, just last night I made my girls french bread pizzas and used spaghetti sauce and it was great. I use MIDS and its the best sauce (spaghetti) I've ever had. You can't substitute pizza sauce for spaghetti- it'd suck. All it is is tomatoe paste.|||The basic ingredients are the same. In fact, any tomato sauce recipe can be used as a spaghetti or pasta sauce or as a pizza sauce.
However, pizza sauce should have a thicker consistency than most spaghetti sauces. Watery sauces will soak the crust and leave you with a soggy pizza.
If leftover or store bought spaghetti sauce is going to be used on pizza, as is with no 'doctoring', reduce the sauce by simmering in a sauce pan until it has the consistency of a thick pancake batter|||For my homemade Pizza sauce I use, 1 8oz. can tomato sauce, 1/2 teaspoon worchester sauce, Italian seasoning & garlic powder ( to taste) and about 1/4 cup of Parmesan cheese.
Have used this recipe for years, and others have ask for this recipe too.
Maybe you've got a pamphlet lying around somewhere, or maybe you just happened to order one just now, or maybe you work in a Dominos chain. If anyone can tell me what the price is over there for a family sized cheese Pizza that'd be awesome.|||see
http://www.just-eat.co.uk/area/nw8-st-jo鈥?/a>
http://www.pizzahut.co.uk/
http://www.dominos.co.uk/
http://www.tesco.com/groceries/product/b鈥?/a>|||Depends on what restaurant. A large Pizza at Dominos is 拢17.99 and gives you 10 slices.
A frozen or fresh supermarket one can be anywhere from 拢1.99 to 拢4|||Just been to London and agree with the first answer. Tesco has all sorts of pizzas. depends if you have a kitchen to warm it or buy the half off day old (fresh, not frozen"ones. Do your shopping in the afternoon|||All pizzas have cheese on them.
Im making a pizza on a trampoline. WHat do i need to de to get it to cook?|||buy hundreds of fire bricks,, (they are like $2.ea) and a marble slab ($2k) bigger than you need,,, bulid a klin ,,have a peal made,, $1.5K big enough for your pizza..
You may have to rent a fork lift and driver to lift the peal..
Your silly pipe dream may cost $10 - 20 K|||fire.!|||Impossible. The heat to cook it would melt the rubber on the trampoline. Oh, was this a joke?|||yea...rite ...try a campfire instead|||I read this question aloud to my family and the 3 1/2 yr old said that was a stupid question! I agreed!!
So a friend and me are making pizzas, ut we need to know how to make a sauce...anyone got any tomato pizza sauce ideas or that they use a lot that is easy enough to make?
Many thanks!|||tomato puree is excellent :)|||buy Cento tomato sauce in a can, and add garlic, pepper or whatever else you want.|||look on allrecipes.com they have a lot of fast and easy recipes. they have user reviews so you can see if its good or not.|||Use tomato pur茅e, or sundried tomato pur茅e, u can also use half a can of chopped tomatoes. Sprinkle some basil salt n pepper ad a bit if garlic.|||Go to the shop and buy tomato puree!!
I bought already made pizza dough and I spread it out as thin as I could and when I cooked it, it still ended up pretty thick. I want it to be like New York style next time I make it, how do I do that?|||A slice of New York-style pizza is characterized by having a puffy, bread-like, outer crust which quickly tapers down to a very thin, crisp middle. The crust is usually dark brown and somewhat charred in appearance. No pans are used in the cooking process, rather the pizza is assembled on a pizza peel and then placed directly on the oven deck to cook.
In order to simulate the deck of a commercial pizza oven, you should purchase a pizza stone (or unglazed quarry tiles) to allow you to cook the pizza without using a pan. The hot stone draws moisture out of the crust which allows it to become crisp on the outside while remaining bread-like on the inside. Pizza stones are widely available and somewhat expensive. Better (and cheaper) are unglazed quarry tiles. Quarry tiles can be found wherever ceramic floor tiles are sold. 3/8 to 1/2-inch thick tiles will suffice. I use Daltile Red Blaze Q40 unglazed quarry tiles in my oven. I was able to purchase a whole case of quarry tiles--enough for four or five ovens--for a fraction of the price of a single store-bought pizza stone (the extra tiles are handy in case one breaks.) If you decide to go with quarry tiles, just make certain that the tiles you choose are unglazed and are made of only natural red clay (i.e., be sure that no harmful chemicals were used in the manufacturing process.) Place the stone/tiles on the lowest oven rack.
--------------------------------------鈥?br>
Dough Recipe
3陆 cups (16 ounces) high-gluten flour
9 ounces warm water
1 tablespoon classico olive oil
1 teaspoon instant yeast
戮 teaspoon salt
--------------------------------------鈥?br>
In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours.
--------------------------------------鈥?br>
Pizza Sauce
28 oz. can whole peeled tomatoes (Redpack brand preferred)
1 clove garlic, minced
1 teaspoon dried oregano flakes
--------------------------------------鈥?br>
Puree the tomatoes, garlic, and oregano in a blender. Pour into a saucepan and simmer over low heat for 30 minutes (do not boil).
When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven (with pizza stone) to 550掳F one hour prior to making pizza.
Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Use your fingers or the palm of your hand to press the dough out thin, leaving an outside raised edge. Place the dough over your fists and begin stretching it into a large circle. Place the dough on a pizza peel which was been dusted with flour, cornmeal, or semolina flour. Add your sauce, toppings, and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel). Transfer the pizza to the oven and bake until the crust is dark brown and somewhat charred. Remove from the oven and place on a cooling rack for 5 minutes. Transfer to a serving pan and slice.
TIP: A pizza peel is a bit tricky to use at first, but you'll soon get the hang of it! First, it is important to have a good dusting of cornmeal on the peel which keeps the dough from sticking and greatly helps the pizza in sliding off. Before you attempt to transfer the pizza into the oven, hold the peel level and in front of you. Quickly jerk the peel back and forth a few times to loosen the pizza; you'll see the pizza start to slide around a bit. Once it is loose and you are confident that it is not sticking to the peel, place the peel at the very back of the oven, hold the handle at an upward angle, and make a series of short, quick backwards jerks letting the pizza slide off and onto the pizza stone. Some people forget to loosen the pizza and, even worse, try to make one huge backwards jerk to get the pizza off. This usually results in a huge mess!!
TIP: Do not place aluminum foil, or anything else, between the oven rack and pizza stone (or tiles). The radiant heat will be reflected, instead of being absorbed, which keep your stone from reaching and maintaining proper temperature.|||Refrigerate the dough so the yeast bubbles much smaller. The restaurants have a machine that sheets the yeast dough by rolling thin several times and adding flour.
But really, when the box sez it makes 2 pizzas, I make 3 balls of dough and roll out really thin, it is barely as thick as the box's cardboard. It works for thin crust for me.
The only way I ever get the centers of pizza to cook is to use a dough puncher after I roll out (looks like a prickly roller with dull spikes). I cook for 9 min. in the oven, pull the pizza, slip a knife under to keep from forming a suction, and then add the sliced cheese, the sauce, toppings, shredded cheese. Back in the oven. A pizza stone does wonders, but I still pre-bake the rolled pizza bread to rid the moisture. The holes fill in.|||Use a perforated pizza pan so the heat can get up under the dough. Also, be sure to prick the dough a lot w/ a fork before baking, so air escapes, rather than being trapped (causing yoru crust to rise).|||you make the dow and roll it out thinner the you whould normely|||make your own dough, use 4 cups flour, 1/2 tsp. yeast, 4 tsp. salt, and NO oil. the salt keeps the yeast from going crazy. keep it in the fridge overnight and take it out about one and a half hours before baking. bake at the hottest temp in your oven, after preheating for a half to one hour. try to use a pizza stone if you have one. this will make the best pizza you can at home.|||thin crust
Basic Pizza Dough:
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
makes 2 (12-inch) pizzas
enjoy
A pizza place has 33 toppings on the menu. How many different combinations of toppings does a customer have available? Order doesn't matter (a pizza with sausage and mushrooms is the same as a pizza with mushrooms and sausage) and no repetitions (can't have extra pepperoni). Keep in mind, you can have anything from 33 different one-topping pizzas to only one 33-topping pizza.|||2^n
whr n = number of toppings = 33
If the 33 toppings were elements in a set, you can use the formula 2^n to see how many subsets are possible. According to this 8,589,934,592 pizzas are possibe. But this includes a pizza without a single topping as well. So u can subtract one, if the pizzas definitely have to come with a topping.
When I make a pizza from scratch at home, I have a problem that vegetables on top of the pizza make a large pool of liquid. How can I bake a pizza and not have the top come out mushy and wet?|||Think I'll give the ideas on this site a try, looks interesting.
Check out this site:
http://pizzatoday.com/production_article鈥?/a>
Use one or all of the ideas; really depends on ingredients.
But I have found that using low-moisture cheese, Roma tomatoes -- the ones that look kind of like plums and have a low moisture content, thin sliced vegetables. Use tomato Paste or heat and simmer whatever sauce you are using to reduce moisture before placing on top of pizza.
You can Make crust and bake it 5 - 10 minutes in preheated oven with top brushed with olive oil ---Then take it out of the oven and top with sauce, cheese, vegetables, cooked meat.
Place back in oven to finish baking.Finish baking until cheese is melted but not burned. ( One of the best pizza kits that I ever had, started with a slightly undercooked pizza crust that you added sauce and toppings and cheese. High school band was selling them.)
You can use one of those perforated pizza pans or a ceramic stone to bake your pizza on.
Another tidbit/hint:: you can toss some vegetables with coarse salt, place in colander and let drain for 30 minutes (pulls moisture out). Rinse; pat dry; use.|||You can preroast them to partially dehydrate. But, I think the problem is that you are putting too many, high moisture vegetables on it.|||what kind of veg?
you need to cook fast and on hi|||Depends on which vegetables, but most are high in water content. When they are added raw to a pizza and the pizza is baked, the water is released and you end up with a soggy crust.
The trick is to make sure all of the ingredients you put on your pizza are cooked before they are added as a topping, including and especially meat.
You can really cook the vegetables anyway you wish. If you roast them the water will evaporate. If you saute them, use a non-stick pan to cut back on the amount of butter or oil you would use in a regular pan [butter and oil can make the pizza soggy and/or greasy too]. Drain vegetables well and bring them to room temperature before adding them to your pizza.
I am going to Naples soon and would appreciate if someone can tell me where to get the best pizza in Naples.|||I m from Naples too...as they say,pizza is awesome almost everywhere here. When i eat pizza,i go to "fratelli Pellone" in viale augusto,fuorigrotta...is very close to the soccer stadium...
Lol..when you come here i could take you there :P|||i'm from Naples.
The Best are:
-Mim矛 alla ferrovia (but pay attention, it isn't a great area)
-Sorbillo, address: Via Tribunali. (it's always full, so you have to go or at 12 a.m. or at 19p.m., or you can wait one hour too)
-da Michele
-di Matteo address: via dei tribunali
-Trianon address: parco margherita
-regina margherita address: riviera di chiaia
-Brandi address: via chiaia
anyway in Naples it's hard get failure with pizza.|||i'm italian but i don't live in naples. however, i can really guarantee you that in all parts of italy pizza is fantastic (more than abroad), especially in naples, in fact pizza was born in this city. so don't worry where you go to eat it, because it will always be super. i know, i didn't help you because your question was another, but i expressed a true opinion.enjoy your holiday in italy and good appetit! (sorry if I made mistakes) :-) ciao|||It's so hard to tell you just one place to go in Naples to get pizza, because all the pizza places I ate at there were so good! I lived in Naples for 3 years while my husband was stationed in the Military over there, and we just recently moved back to the States....I miss the city, the people, and the pizza! Believe me, you'll be happy wherever you eat there:)
Have fun and enjoy!|||hi
i'm italian, not from Naples but i've been there for my US Visa to the US Embassy.
Asking to some taxi drivers, they all suggested me this one:
Antica Pizzeria Da Pasqualino Sas Di Di Marati Gennaro
Piazza Sannazzaro,77
80122 Napoli
just cross the road/big circle and you'll find another very good one:
Fratelli LA BUFALA
Via F. Caracciolo, 10
Telefono / phone: 081/66.94.53
email: flb-mergellina@fratellilabufala.com
i tried both and i have to say that they're both great...
cheap, excellent pizza and very very nice area...
Have fun! :)|||go and visit capri its so NICE!!! take a boat from the naples port and here is best restaurante not that expensive where u can get the best pizza ever!! and i am so serious about it!! coz its the best
its next to the main piazzetta after la funicolare
print it and just go one day there and it opens in the evening ..take the pizza with u imported and eat it in the boat to go back to naples! if u can eat it when its hot its good!
ogm its so good
http://www.capritarantinos.com/|||I live in Naples the best pizza is done by Olivia in Corso Garibaldi and by Trianon in Piazza Margherita but every pizza shop cooks a good pizza in Naples|||so, I think you can try at "family nest" , located in monte di procida , they are the last winners of the "napoli pizza festival"|||Originally pizza came from Naples. I tried many pizzerias there and i can tell you all are in their best.|||Every pizzeria has the best pizza!! LoL i love naples so muchh
Is cheeseless pizza really that much better for you?
I'm a pizza addict but I'm trying to lose weight. Should I bother with trying out cheeseless pizza or just try to will power my way through without any pizza?|||Well actually cheese less pizza takes pretty good. I use to work at a pizza place and there was a few people who use to order cheese less pizza all the time, it was for their weight or they were lactose intolerant. They use to order thin crust and extra sauce with no cheese. Great Pie! I suggest you try ordering a small pizza with out cheese and see how well you like it. If for any reason you don't then i would just stick on my diet and just spoil my self "Reward" with a good pizza once in a while in small amounts.
We're going to have a casual family gathering. Pizza will be ordered later. Any ideas on what I can serve beforehand?|||hotwings
celery and blue cheese
fried zucchini|||garlic bread!|||salad|||ceaser salad|||garlic bread|||SALAD
it makes your appetite more hungry:)|||Breadsticks!|||cheese sitcks or bread sticks|||breadsticks, some soda, or some coleslaww!!! LMAOO some salad too!!|||Cheese Toast, or Chicken Wings!|||celery & carrot sticks with bleu cheese and ranch dressings to choose from!|||Martinis|||frog legs|||Bread sticks or cheese sticks. |||salad!
|||- garlic bread
- soup
- salad
- bruscetta
have fun!! :) :D
please help me with mine!: http://answers.yahoo.com/question/index;鈥?/a>|||Garlic knots.|||bread, salad, something simple|||Fetta cheese.|||crudit茅s (fresh cut veggies) and some ranch dip are always yummy! go for carrots, celery, broccoli, etc.|||bread sticks and salad!! :)|||Veggies and dip. Not chips because you already have plenty of carbs. Not bread either for the same reason. Pizza is half bread already. A salad would be O.K., but not if you want people to mingle.|||toasted ravioli, breadsticks, salad, garlic bread, |||Garlic bread.|||Antipasto platter would be my favorite. On a platter, arrange some artichoke hearts, olives, pepperocinis, marinated mushrooms, pickled red pepper slices, perhaps some tomato and mozzarella salad. Serve with toothpicks.|||Well...I would say garlic Bread, salad,drinks.........|||Definitely a salad. Having bread beforehand might be a little overwhelming with the crust of the pizza and everything; everybody'd just be too full after the first slice.
I really love this salad and think it goes very well with pizza:
http://www.foodnetwork.com/recipes/giada鈥?/a>
|||anything you can order at a pizza place (i.e. bread sticks, salad,...)|||i say garlic bread with onions if they serve that but if not maybe you can get something you have there like at my pizza hut yo have an appitizer hall where you get an appitizer and come back|||I would say a salad with different dressings they could pick or garlic bread maybe chips and dip stuff like that.|||I would keep it light since you will be having such a heavy dinner. Stick with fruit cabobs and maybe some wraps.
Spread a tortilla with dressing(ranch, 1000 island, mayo, etc) and add a layer of cheese, lettuce, and maybe your choice of luch-meat) roll it into a long tube and cut into slices. You might also want to put out some chips and guacamole or salsa.
We just made a homemade pizza the other day and topped it with pizza sauce, sausage, pepperoni, green olives, and cheese. We want to come up with some new good topping ideas.|||the only way I like pizza is Tomato sauce, pepperoni' mushoom green peppers and cheese.|||Sautee some onions in butter and sugar until they golden. Feta cheese and chopped greek olives are soo yummy.. I have even done this with bits of pepper jack cheese. Those ar good for a gourmet style pizza.
I have also done anchovies... I guess that is a matter of taste.
I love black olives, peperoni, and pineapple together...
I have heard of chicken bbq pizza, .... tasted it once and it was alright...|||You could top it off with onions, pineapple, ham, bacon, garlic, mushrooms, black olives, chicken, anchovies, spicy sausage, fire roasted peppers, barbeque chicken, broccoli, spinach, egg plant, beef, artichokes, sour cream, sun-dried tomatoes, asparagus, shrimp, crab, lobster, fish, hot pepper sauce, pepper flakes, sliced tomatoes, goat cheese, fresh herbs, smoked salmon & etc. etc.
You should also try dipping your homemade pizza in dipping sauces. You could also come up with your own signature topping combination. You could basically put anything that you like on your pizza, guarenteed it`ll taste delicious :)|||My personal favorite is tomato sauce, browned hamburger, green bell pepper, onions and mozzarella cheese.
Another is pizza sauce, hamburger, mushrooms, onion, bell pepper, green and black olives, jalapeno peppers and mozzarella cheese.
I also like Canadian bacon, onion and pineapple.|||Feta cheese, pear and walnuts,ground black pepper. I don't add any other ingredients, as the flavors start to fight against each other for attention. I also love Mozzarella, roast beef, French mustard, plum tomatoes. I cover the slices of roast beef with the mustard, roll it and cut into about 2" pieces, slice /dice the tomatoes add the cheese,add a little black pepper before serving and voila. I need to go scavenge for food now, i've made myself hungry lol.|||Get some deli ham meat, thinly sliced and cut into small pieces. Add some pineapple chunks and sprinkle cheese on top of it all. After you bake it, sprinkle cinnamon sugar on top of the pizza. It's so delicious!|||When I was in college, there was a place that served Apple Butter pizza. On a cooked pizza crust (Boboli works very well for this), spread a thin layer of peanut butter, then a layer of apple butter. Top with mozzerella cheese and broil to melt and brown the cheese. Everyone I know either loved it or hated it - no inbetween.|||Mix some barbecue sauce in with the pizza sauce.
Top with cooked, diced chicken, diced red and green bell peppers, onions, mushrooms, black olives and cheese (especially Parmesan, mozzarella, provolone or an Italian cheese blend).
Also, ham, pineapple and mozzarella toppings make a delicious pizza.|||Any type of sausage or cured meat will work well. Be sure to include fresh veggies to complement the meat.
I had to make a pizza box for one of my projects and I'm looking for something cute to decorate it with. What are usually on pizza boxes like a chef, tomatoe, ect?|||two pizza slices with faces talking or joking or even eating pizza ahhh noooooo|||draw a penis, it would be interesting. :P|||yeah a chef a cute one|||Milky Way wrapper soo they get confused
...or the Galaxy|||A clogged artery|||yahh, do a fat chef with a big puffy white hat on!
that would be really cute!|||http://blogs.villagevoice.com/runninscar… I like this one!
http://www.chudtsankov.com/wp-content/up…
http://images.clipartof.com/small/8548-C…|||a pizza with a cute little face, and little pepperonis on it winking and smiling happily.
or a chef tossing the pizza dough in the air, and the little pizza looks frightened.
or the little pizza in the oven and says, "its toasty in here!"|||pizza, cheese shaker, and glass pop, or someone eating pizza...~♥~|||Anything that 'Does NOT look cute'.
I would NEVER EVER buy anything that even looked vaguely 'cute'.
Sash.|||I like the ones that Fritter has for you.|||A pizza eating a man slice.|||How about muppet veggies w/ the Swedish chef of the Muppet Show.|||SpongeBob SquarePizza LOL
for pizza ideas I got mine here http://yumeebee.blogspot.com/2009/06/its…|||site for pizza:
http://www.associatedcontent.com/slidesh…
I want to make a homemade pizza and I am wondering what people recommendations for dough are!
annnnnnnd if you guys have any tips - that would be great! =) thanks so much!|||You can get a freshly made dough ball at a local bakery, or, at least around here, supermarket bakery. I do it all the time. I make my own as well, but it's a pain; theirs is very good and beats all other pre-made doughs I've tried, like Boboli (which isn't bad - just not great). All you have to do is roll or press it out and go to town. Fresh really is worth getting as it makes a FAR superior crust and it costs a little less.|||I like trader joe's herb pizza dough. It's really tasty.
When you get the dough, let it warm up to room temperature before you roll it out. It will be much easier to stretch out if it's warm.|||Boboli
Not looking for toppings necessarily. I was watching a tv show once and they made a pizza in a bowl(lined cheese on bottom, then toppings, then sauce and put crust over top of bowl, then baked. When done they flipped it out and served it.) Looking for ideas that are creative! Also creative ice cream ideas too would be helpful!|||This chef suggested putting eggs on Pizza. It sounded so crazy that we just had to try it. This has given Breakfast a whole new meaning!
The website is foodwishes.com & the recipe is on youtube.
& for dessert pizza check: http://allrecipes.com/Search/Recipes.asp鈥?/a>
or:
http://www.cooks.com/rec/search/0,1-0,de鈥?/a>|||TACO PIZZA
1 lb. hamburger, browned and drained
2 cups doritos, slightly crushed
1 cups pizza sauce
1 1/2 cup taco sauce
1 prepared pizza crust
shredded lettuce
diced tomatoes
shredded cheese
Sour cream if desired
extra taco sauce if desired
Preheat oven to 350 degrees. In a bowl, combine hamburger, pizza sauce and taco sauce. Spread over crust. Top with a layer of cheese, a layer of doritos and another layer of cheese. Top with lettuce, tomatoes and more cheese. Place in oven for 30 minutes until cheese melts. Allow to cool slightly. Top each slice with sour cream and extra taco sauce.
-------
* 4 cheese pizza - mozarella, parmesan, boconcini, fetta
(can also add spinach)
* Sweetcorn pizza - loads of sweet corn
* Vegies - zucchini, carrot, potato, mushroom, capsicum, sweet corn, sundried tomato
* Mushroom pizza - all types of mushrooms with herbs
* Pesto pizza - pesto base, pine-nuts, basil, mozzarella topped with parmesan
* Garlic pizza - garlic base, mozarella, herbs
* Antipasto pizza - artichokes, eggplant, olives, onions, marinated capsicum, fetta, sundried tomato
For a twist you can also crumb blue cheese over the mozarella on any pizza or fold the pizza in half (inwards, topping in middle) to make calzone.
My fave toppings are all cheeses, sweet corn and pineapple
Dessert pizzas (thin base with drizzling of custard)
* Banana and honey/maple syrup
* Apple and cinammon with crushed nuts
* Blueberry pizza
* Mixed berry pizza
* Ricotta and cherry pizza with icing sugar
Serve with cream and/or ice-cream|||I personally like to take my pizza dough and roll it out and put all of my favorite ingredients in and then roll it into a big roll and then cut off little rolls- like a pinwheel and place them on the cookie sheet and cook. I like to then drizzle the sauce over them in the end or leave the warn sauce for everyone to dip into.
I have also done individual pizzas in ramikins- put in all my ingredients into them and then top with the pizza dough then when you plate put them upside down and they come out with the dough on the bottom.
I have also taken my hard vanilla icecream and put a very small scoop into an egg roll wrapper and sealed it up and put it back into the freezer until it is hard and then deep fried it and right when it comes out roll it into cinnamon sugar.
I have also taken those churros that you can get into the freezer section and cooked those up and spit them down the middle and put my icecream softened into a plastic ziplock bag and clipped the end and piped it out into the middle of these and topped with drizzled chocolate.
I have also taken strawberries and then when still cold mold my vanilla icecream around the strawberry and put it back into the freezer and when harden enough bring back out and dip into chococlate and then put back into freezer. Oh they are so yummy.|||The person who suggested a breakfast pizza was right-on. I know people who worked at a pizza joint who did this from time to time.
They would typically use a thin crust, put green peppers &onions, bacon & ham on it, egg on it, (and obviously cheese)... and sent it through the oven.
From what I hear it's VERY, VERY tasty. I haven't tried it myself since I hate green peppers and onions on pizzas, and I don't eat pork, so I can't tell you from personal experience;)
If you want ice cream ideas, maybe learn to make a ice cream cake? They can be pretty.
But if you want flavor, learn how to fry ice cream. Very tasty, it's called "ice cream tempura". Yummy. It's typically covered in pound cake I believe and deep fried. Try it, it's delicious!|||On the Today show there was a pizza that is served in Japan or somewhere overseas that had bacon, sausage patties, and pigs in the blanket on it and was served with maple syrup and ketchup dipping sauces. You don't have to go as all out as that, but a breakfast pizza with sausage, crumbled bacon and eggs on it would be good.|||i would have to say pineapple bbq chicken goat cheese pizza
or a bbq pulled pork and mango slaw pizza|||Pizza on the grill is very good. You can find recipes online. Also dessert pizzas.|||I made a Lasagna Pizza once (complete with ricotta cheese...)|||whisk eggs, throw it on place shredded chesse and ham on. Perfect Pizza|||That sounds like a Chicago deep dish. I one had a pineapple and garlic pizza. Not half bad.|||spinnach. mushrooms and sweetcorn....great combo
I have a favorite recipe for sloppy joes that calls for a can of pizza sauce, but I have been unable to find it in my grocery store. Can I substitute spaghetti or tomato sauce? Which would be preferable? Thanks for your help.|||If your recipe calls speciffically for pizza sauce, then spaghetti sause would be a better sub. It'll be a bit different from pizza sauce (especially depending on brands, flavors, etc). You can sub tomato sauce, but it'll be even further from the original taste.|||Spaghetti sauce is fine just add a little extra OREGANO it will make it taste more like pizza sauce.
Have a nice day. :)|||if you're going to substitute spaghetti sauce is the way to go, it really depends with your taste, you could add spices or herbs to add more flavor.|||Sure, its almost the same.|||It would probably work, although pizza sauce is generally a little thicker than spaghetti sauce, so I'd add a little bit of tomato paste to thicken it up, then add my own seasonings to make up for it.|||i reccomend making your own pizza sauce. its very easy and no cooking required, just puree some canned peeled tomatoes than add salt, pepper, some fresh chopped basil, some grated parmasean cheese, and some oregano, mix it up and you got some bomb diggidy sauce fo that azz
Yes, I know it ranges depending on the pizza but could you give me an idea?|||If you take the cheese off then it is not a pizza. Have a prawn salad, delicious and few calories................|||Pizza without cheese is not a Pizza it's just a crust, add veggies for low calories. The whole family sized pizza will have atleast 1000+ Calories.|||Ehhh. what would even be the point of eating pizza with no cheese! To answer your question... About 150-200 calories for 1 slice of pizza with no cheese.
Hubby bought a pizza dough yesterday, but forgot about the cheese. No one feels like going out just for cheese, so what else could I do with pizza dough? I considered bread sticks, but that sounds boring. I do have pizza sauce and a few kinds of toppings, just no cheese. Any more creative ideas?|||Try making salad pizza: put pizza sauce on the dough and bake. When done, top with lettuce, tomato, sliced onion, oil and vinegar. It's delicious!|||If you have something meat based like pepperoni I would think of just making pepperoni rolls. The bread will take some of the flavor of the meat as well as be great to dip in a heated pizza sauce. Or you could make a sandwhich of it. Cut the dough in half and bake them. Spread with whatever toppings and condoments you prefer. Put together as a sandwhich and cut slices.|||cheeseless pizza, calzone,|||Do you at least have Parm cheese that you would shake onto pasta?
What about Garlic knots?
Roll out dough and cut in strips in strips. Take strip and tie in a knot. Brush with melted butter and maybe some garlic power or salt and some "shaky cheese"
and bake--
Dip into warm sauce|||Put it on a plate and then smush it with your handy and then smell your handy and then put some jelly on it and then scream and then lick it and then kick the chair and then get the ketchup and then put the ketchup in a basket and then put the basket in the bathroom and then sell your house and then leave the dough and the ketchup and the jelly and then wait for someone to move in and then stalk them and then break into the house and then see if the ketchup and the jelly and the dough is still there and then if its there go away and if its not there wake them up and call them names like jimmy butt and then slap them on the legs and then find their pets and then put their pets on the book shelf and then read them a bed time story and then cook some cheerios and then take off your shoes and then put the shoes in the closet and then live in the house and then pretend the other people aren't there and then if they call the cops pretend the cops aren't there and then say hi to John and then throw a barbie doll at the lawn mower and then yay yay yay!
And thats all there is to it!|||eat it
Have you ever tried to make pizza at home?Any Tips?I am planning to put the yellow cheese at the last 7 minute, I mean I will cook it in microwave w,thout yellow cheese, at the last I will put the yellow cheeze.|||I make some simple pizzas at home, sometimes - I use one side of a pita bread (after cutting through the pita), then I put some tomato sauce/ketchup on it, and then some cheese, and then into the toaster oven for about 100 degrees for about 10 minutes. I really recommend using some sort of oven and not a microwave, if you want it to be more like a real pizza.|||yer i make them heaps.
*bread (plain or other)
*tomato paste
*toppings
*grated cheese (packet or otherwise)
--------------------------------------鈥?br>
*Preheat the grill
*put the bread on some al-foil, on a baking tray
*spread the tomato paste onto the bread.
*add the toppings of your choice
*add more cheese, enough to cover, depending on how thick you want it.
*put in the oven (grill) for about 15 minutes.
*if its not done, give it a little more time
*enjoy (caution, v v hot)|||never tried hommade in the microwave, but have made it multiple times in the oven and on the grill (amazing on the grill). if you make your own crust DON'T get the little pizza crust packets, do it with yeast from scratch, or buy the premade crusts. The premade crusts are good and resonably priced.
my favorites:
mexican: refried beans, crushed tortiallas or fritos, and a varitey of cheeses and meats
caesar: parmesan cheese and casear dressing base, then romane and garlic olive oil and either chicken or shrimp with a coating of more dressing and parmesan.|||I have never made it in the microwave. Only the oven.
Buy the pre made crust. It's great, I buy a herb rubbed crust that is yummy. I like to put pesto on my pizza in place of tomato sauce with mozzarella, and pizza blend cheese, jalapeno black olives and diced tomatoes. Also love
*Mexican Pizza:
I saute onions and hamburger in taco seasonings. use whatever seasonings you like. I make ground hamburger meat (lean) like I am making tacos. I then spread re-fried beans on the pizza spoon the meat, american/cheddar/jalapeno jack cheese. Lettuce/Tomatoes/Black olives optional.
I also like to make simple chalupa pizza with beans and cheese only.
My favorite is BBQ Pizza:
I buy lean chopped barbecue beef, I am able to buy this from my local HEB, I also have 5 barbecue places close to my home.
I saute one to two onions in evoo or butter.
I spread spicy BBQ sauce on my pizza crust.
I then add my BBQ mixed with more BBQ sauce onto the crust, then I add my onions, then cheddar cheese and cheddar jack blend. You can top with pickles I don't like that but my family does.
I love this, it is quick and different.
Pizza in the microwave, hmm I don't know. Of course it can be done, but those are the already made pizza's from the store. If you are making a homemade pizza I don't see how this will work. Unless your crust is already baked and you are only adding the ingredients to finish in the microwave.|||Yes it's one of my favorite meals though I've never done it by microwave. I would recommend the oven method you'll get a much better crust. If you're short on time Trader Joe's has a decent pizza dough that works well. I usually parbake the dough, I take a piece and flatten into a crust. Then I bake for a few minutes to partially cook it. Then I pile on the toppings and cheese, you'll find the crust is not as soggy.|||The good thing with making pizza by yourself is that you can put all the ingredients you want in the pizza.
I recommend you to put quick-melt cheese. It's yummy! haha. the common ingredients are;
*pepperoni
*ham
*mushroom
*beef
*bell pepper
you may add more depending on what you want; for example.. sausage,etc.
haha.
hope you don't get your pizza overcooked!|||I make pizza at home all the time . I make my crust from some pizza crust mix. Then i pour Ragu homemade style pizza sauce on top, then add whatever you want. I add mushrooms , pepperonies, onions, hot peppers, fryed hambuger meat. Then i add white and yellow cheese, place in a preheat 450 degree oven for 12 minutes. My family loves it.|||Microwave pizza is never any good. You need a HOT oven (at least 450F preheated).
Pizza Quick is a sauce you can put on Italian bread and add toppings for a microwave meal.
I love pizza, but the combination of tomato sauce and grease gives me some serious heartburn. So far, I've tried ordering the pizza without tomato sauce, but most places are so assembly line they just don't get it. I used to know only one place called "Papa's" (not Papa John's) in Arkansas that cooked-up a delicious one, but I no longer live there.
I miss pizza! I want to take a big delicious bite so bad I can taste it! Any suggestions?!|||Try a spinach alfredo or chicken alfredo from papa johns. They have a white sauce, and are so good it's silly.|||Make it yourself it's so easy and tastes so much better as for the tomato sauce just put fresh tomatoes in the blender until smooth it tastes so much better and cuts out all the preservatives and additives ect... then, after it's cooked, just place a piece of kitchen towel to take off the worst of the grease from the cheese. Easy and yummy. I have a recipe for a wonderful base and it works every time if you would like it.|||Make it yourself!
As the sister of girl with ADD, my parents cut out all preservatives, artificial colors and and flavors in food.
Which meant a lot of food we couldn't eat.
So, in that time we discovered making pizza in lots of different ways. Some of which included mayonnaise, cream cheese and sour cream as the sauce. And it's actually quite nice. Give it a go ;)|||You CAN eat pizza, you might need to take an anti acid reflux medication like Zantac (ranitidine) for acid reflux disease (don't freak out, it's VERY common these days.....) I take a Zantac before I eat spicy foods and I haven't had heartburn for over 10 years......But check with your doctor if you have unusual heartburn, as that could be the sign of something more serious, like a peptic ulcer or even perhaps a minor heart condition.....You didn't say your age, but if you're in your 20's and having that problem, you need to treat a potential problem......You can also ask for a White Pizza, and if the morons that run the place have to ask you what that is, get your pizza elsewhere......
Christopher|||take prilosec OTC before you eat and go for it!|||So, lose the meats and the grease problem will be better.|||Try to get seafood or vegetarian ones.|||When I worked at Pizza Hut we used to make pizza without sauce or cheese all the time. It is an assembly line but we catered to what people needed. Try talking to a manager if the waitress looks confused. Tell him/her your situation because of health reasons. They want you to buy their product and most of the time if you ask they will try their best to help you out. Happy Eating.|||I know I love it too. Wish I could help you with this one KY. I don't know what I would do without pizza. Have you tried tums or anything before you eat the pizza? Maybe that would help. Love, honey|||Check to see if any of your local pizza places offer a "Pizza Margherita". This is the classic pizza from Naples, Italy. They don't use tomato sauce, instead they simply use fresh tomatoes. It also has basil and mozzarella. The resulting pizza is light and has very little grease.
http://splendidtable.publicradio.org/rec鈥?/a>|||I love pizza, and all kinds of spicy foods. Finally, I started taking Zantac 150 every morning, or at least before spicy foods. It really works, and it's not harmful (I checked with my doctor). I take it and eat all the spicy foods I like!!!|||Here's the deal. You can't really have pizza with no grease (it comes from the cheese as well) so there's not much you can do. My mom tends to be upset from grease so what she does is a white sauce instead of tomato (she has same condition as you do, what a coinkydink) and she tends to like thicker pizza dough. And when we do white cheese pizza, she adds the cheese to the dough with a garlicbutter sauce on it in the last 4 minutes or so to reduce the amount of grease coming from the cheese. Hope I helped!|||Hmmm. Well, if i were you, I'd go with cheese pizza, and tell them half cheese. If you like veggie toppings, go with some of those. I know, it's stupid that you can't just order without sauce, but...
Oh, and Dominos has the garlic bread pizza and it has no sauce. It's really good too! But I like the sauce, so i always tell them to put it on there extra.|||You can make the pizza your self at home all you have to do is buy products from a grocery store and when you finish cooking a pizza or you bought a pizza, try putting a towel over the pizza to suck up all the grease. That is what i do.|||You could make your own just as the other Answerers said or you could try Pizzeria Uno, they have a pizza called "Shroom" that is sauceless. http://www.unos.com/newmenu/dd_pizza.htm鈥?/a>
California Pizza Kitchen has alot of pizzas without tomato sauce and can be found in your grocer's freezer.
http://frozen.cpk.com/products/flavors.h鈥?/a>|||There is a pizza chain called CiCi's Pizza that will make one without sauce. I'm not sure if you have them where you are, but their pizza is really good, and cheap!!
I need a "pretend pizza" for an activity--the kids are going to put the "fake/construction paper" pepperonies and peppers on it as we go along in the lesson but I need it to start out just a plain cheese pizza. How can I make one, or does anyone know where I can find one to print out. I don't want it to look like a real pizza...any suggestions would be appreciated! Thanks!|||Use the correct colors (red, off white, light yellow) and layer it to make it look like a pizza after cutting it into circles. Also cut out green peppers out of green paper and same w/other toppings.|||If this is ONE pizza for every child, you need lots of small circles. If it is serveral big ones, use cardboard for the pie crust. Then the other suggestions will be great.
The cardboard is sturdier.|||I think the foam sheets would work well for this. Some of them are self-sticking when you remove the backing. Find them in the craft area of Wal-Mart for example.|||Cut out some large light brown or beige circles for the pizza pie, then cut out little red circles for the pepperoni and green squiggles for peppers. That should be all you need if you don't need it to look like real pizza.|||just get 4 peices of yellow construction paper, tape them together, cut a round shape out of them ( or if u want the pizza bigger just and mor paper by the twos) , then cut out brown paper for the crusts and glue it on. get some velcro, put a lot on the pizza, put some on the backs of the toppings, and you have yourself a "pizza" that you can use year after year! by the way, your not very creative for a teacher lol.
We were just at an event where 40 pizza's were delivered. They were each in their own cardboard box. In under an hour we were throwing out 40 pizza boxes. The recyclers don't want contaminated cardboard.We ended up tearing the clean tops off to recycle and trashing the greasy bottoms. Does anyone have a reusable container that holds several at once? Any ideas here?|||Good idea but how are you going to convince them to use it is another thing.|||And the winner is ....
Joe Schuemberoff
Congratulations Joe.
Tell me Joe. How did you invent something as useful as a pizza box that doesn't get greasy?|||How about a sheet of wax paper to line the boxes or a new box design using a layer of aluminum foil.
My fiance's birthday is friday, and her fav. pizza comes from pizza hut. I only have one class on friday and I get out around 10:45ish....so is 11:00 to early to order pizza? What time do they start serving pizza?|||Whenever the answer the phone. Call the location and check with them.|||10:30 am|||10:30 for 11:00 pick-upmon -fri|||The Pizza Hut in my town opens for business at 11:00. That includes phone calls too.|||Can't you just call them and ask? Or will your fiance find out and then it won't be a surprise pizza? Different time in different areas.|||they start taking orders at 7am|||10:30|||you got perfect timing.......|||10;30 am.
If you work for a pizza place as a delivery person are they (the pizza place) required to pay for gas or any other expenses. Any prior experiences are welcome.|||I have delivery restaurant, my employees are responsible for there own gas and have to put me on their insurance in case of accident. Dominoes,Pizza Hut,etc all do the same thing|||No|||No -- that would be your expense only.|||Only if they also provide you with a company car.
Otherwise the expense is yours, as are the tires, oil, brakes and other general maintenance.|||thats not true they are suppose to pay u .42 cents a mile|||No they aren't required to.|||Required by law to pay for gas? - No
Some (like Domino's Pizza, Pizza Hut) will pay the drivers an hourly rate and mileage. It is all something that is discussed when being interviewed or hired. They must pay you at least the minimum wage per hour.|||Lot of places will give you certain amount for each delivery, for me it was $.50 a delivery.call it delivery fee or gas fee but i would not deliver with out it.
I've never seen any other pizza place make stuffed crust pizza but Pizza Hut. It seems like it would be a success, but no one else seems to do it.|||I believe that there may be multiple reasons, the first may be that the idea was patented and the other may be that each pizza parlor or company, if you will wants there own creativity. So they do not want to be seen as copy cats. I do agree with you that perhaps they can come up with another name for something similar, and take that angle, it is delicious!|||because pizza hut has the best pizza crust in the World and nobody can steal that and If a place did the stuffed crust I would still go to pizza hut but i will at least try it.|||Actually they have a patent or something on the idea. There was a lawsuit a few years back between them and another pizza store because they were making stuffed crust pizza too. They claimed pizza hut stole their idea.|||cause... no one else does it, because it would be like copy paste... maybe theyr'e trying to come up with a better recipe but they can't! ha, and ha!|||maybe pizza hut refuses to give the recipe xD
Tuesday, February 21, 2012
I'm planing to open a pizza restaurant, how does the recrutment works, the place in wich I'm going to open my restaurant is a very touristic and wanderful in the mediterranean see is there any retired pizzayolo who wants to come teach me how to make a good pizza and help in the opening of the restaurant and in exchange have a free housing under the sun plus a good amount of money to have a good time over seas?|||You can get this book called Top Secret Recipies and it has all kinds of the actual recipies that the restraus actually use. There's more than one of them. Their awesome if you're in the mood for a restraunts food but you're not in the mood to go to the restraunt. I guess if you wanted to you could use one of the pizza recipies if there are any in the copy you get for a restraunt. Im not sure though. I don't think it would hurt to.
I really like the New York style pizza . But if anyone knows any good recipe I can use it.|||try www.recipepizza.com
ingredients
1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110掳F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil
how to make
Making and dividing the dough
Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
Rising and storing the dough
What you do next depends on whether you want to make pizza right way or at a later date.
If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
Shaping your pizza
Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.
Flatten the ball into a cake. Flour your fingers -- and the board -- for easier handling. Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin.
Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other (see Video). Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin, and remember that the thinner the pizza, the less topping it can handle.
Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.
Topping your pizza
For some people, pizza isn't pizza without the scarlet of tomatoes peeking through the cheese, but there are many delicious savory combinations that show off fresh seasonal produce. It's better to use winter vegetables like greens or even canned tomatoes when fresh tomatoes are out of season.
To get you started, here are two of my favorite ways to top a pizza -- plus lots of suggestions for combinations to inspire your own designs.
To make the Angeli Caff茅's favorite, Pizza al Caprino -- Over the shaped pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6 oil-packed sun-dried tomatoes (drained and sliced), 3 ounces crumbled goat cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin olive oil.
To make a simple flatbread -- Scatter sliced garlic (3 to 4 cloves), minced fresh rosemary (from 1 small sprig), and coarse salt over the dough. Make several 1/2-inch slashes to keep the dough from puffing up. Drizzle with lots of extra-virgin olive oil before baking, and garnish with Parmesan. Serve this delicious "Pizza Aglio e Olio" with a salad or cheese.
To design your own pizza -- Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.
Saut茅ed onions, fresh sage leaves, grated pecorino romano, grated Parmesan.
Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.
Saut茅ed leeks, chopped artichoke hearts, a bit of crushed tomatoes, grated Parmesan.
Italian Fontina, Gorgonzola, sun-dried tomatoes.
Garlic, olives, capers, anchovies, and crushed tomatoes.
Sliced tomatoes, mozzarella, fresh basil.
Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.
Cooked Italian sausage, saut茅ed onions, Italian Fontina, mozzarella.
Saut茅ed mushrooms, thinly sliced cooked potatoes, Gorgonzola, crumbled cooked bacon or pancetta.
Baking your pizza
Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500掳F. Ideally, let the stone heat in the oven for an hour.
Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.|||Here you go. This is the one i use|||One of my favorite recipies to use is the on on the Bisquick box. Try it out somtime.|||Here is the recipe I always use, its the honey that makes it so damn good, not that it tastes like honey, its just the flavour and texture is perfect!
http://www.fabulousfoods.com/recipes/bre鈥?/a>|||NO
I just throw it together
I make a cup of yeast... 20 min
one cup plain flour,,, teaspoon of sugar,,, 陆t salt
I use about 陆c of the yeast to make a sticky ball.
that comes off the the bowl
I flour my board and fold it till all the sticky is gone but still limp and soft..then let it rest ,,absorber all the moisture,,
an hour 卤 yea in a greased bowl with a wet towel to cover
toss it out on a no stick pan..squish it round..
dress it..|||i have tried and tried to make pizza dough as best as i can but it will never be as good as pizza restauraunts .i just gave up it always ends up soggy or hard!!!!|||I've made this pizza crust more than once and the results were always good.|||i suggest going to the grocery and buyin the pack of boboli pizza dough and sauce....ITS FIRE!!!!
It was a large pepperoni pan crust pizza from pizza hut. All together I know that a slice of that would have 380 calories according to the nutrition facts online. However when I took the cheese off, i noticed that that it was really thick, so im sure alot of the calories came from that. About how many calories are in a slice of the pizza without the cheese?|||Probably about 250.. just a guess. Have the piece of pizza if it's early in the day where you are. Just drink lots of water and burn some calories off exercising soon or later in the day. Eat well for the next few days and you'll be fine.|||Calories is a major topic when it comes to weight loss. We need to learn 3 things: the volume of calories in our food, the volume of calories a specific activity burns each hour, and last but not least our own personal daily allowance of calories. I uncovered the answers to all of these queries by checking out the website in the box below, they have loads of tips, I shed 10 pounds by following their tips.
Okay so I live in a different town then my bf and I want to send him a pizza already paid for as a little surprise :) My question is, how do I do that? Because I know that most pizza joints only deliver in the same town. Is there any pizza chains that send out to multiple of towns? Or am I out of luck and have to go all the way to his town and order one from there?|||call and explain to the pizza place|||I would try and find a pizza place in HIS city that could send him the pizza. It's really easy now, you can even order online if you go to the website of the pizza place and type his address and have you pay for it in advance. I hope this helps! :)|||Go on the internet and choose the restaurant near him and order it.|||u can look up a local one easily enough on the internet then order it over the phone and pay over the phone or dominos are a multi chain. try them? nice cute idea i think though!|||Order online
So say I buy a slice of pizza. I consider this my first slice of pizza, but i definitely have had pizza before. I go to the counter and buy another slice of pizza and i would call this my second slice. How long after the first slice is consumed does the next slice count as my first one? |||I would say your next meal.|||interesting question. I would say about 5 hours. because then it would be your first piece of pizza for that meal. or maybe 3 hours if you eat meals that close together. Good Q though.|||oh - about 5 minutes :)
My pizza is pretty good but what are your secrets/tips for making the perfect pizza dough?|||The secret is in the kneading...work it about 20 minutes the old-fashioned way.....not with a bread machine!
Also make sure you water temp is between 110 and 115 degrees F. before adding the yeast to dissolve.|||I use 2 T instant yeast and 2 T honey, in mine, I let the honey heat in the water before I add the yeast and I let it sit, I do not stir the mixture around. Honey helps the crust to have a chewy/tender texture. Also, I add in garlic and salt, and brush the crust edges with melted butter.|||GOOD 'N EASY PIZZA DOUGH
FOR DOUGH:
1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour
If using self-rising flour, omit salt in dough.) Note: Unbleached flour can be used in this recipe.|||pizza dough! yummy! :)
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
DIRECTIONS
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.|||put milk, olive oil, salt, dry yeast and warm water into a bowl, whisk the mixture and cover and leave for 3-4 minutes to rest.
Then use a good self raising flour pour into the yeast mixture little at a time using your hands or electric beater. This mixture will turn into a dough take the mixture out and fold onto a flour surface and keep folding or kneaing the mixture until the dough is nice and soft. Put the dough back into the bowl and cover for 30-40 minutes to allow the dough to rise.|||Sorry, I can't tell you. It's a secret.
So say I buy a slice of pizza. I consider this my first slice of pizza, but i definitely have had pizza before. I go to the counter and buy another slice of pizza and i would call this my second slice. How long after the first slice is consumed does the next slice count as my first one? |||I would say your next meal.|||interesting question. I would say about 5 hours. because then it would be your first piece of pizza for that meal. or maybe 3 hours if you eat meals that close together. Good Q though.|||oh - about 5 minutes :)
My dough is good but I'm looking for variety. Mine(although yes it does rise) is always pretty dense. How can I make a lighter, airy pizza dough?
I usually use quick rise yeast, olive oil, garlic, salt, sugar, and 50-50 white/whole wheat flour.|||The 'lightness' of a pizza crust actually depends more on how long you let your dough rise. Without seeing your exact recipe, here are four tips that OUR pizzeria uses to get a lighter dough:
1) Make sure to 'proof' your yeast for 8-10 minutes (to proof, mix JUST the yeast and water together to get the yeast going)
2) Allow at least TWO series of rises before you make the pizza. "Lighter" pizza crust means that the dough has more air pockets in it. You can't get light crust with just a single rise.
3) DON'T use a rolling pin to roll out your dough. The rolling pin will simply deflate your dough, making it dense.
4) Consider NOT using as much whole wheat flour. Although it is obviously healthier, the whole wheat flour will also produce a heavier pizza crust.
Hope this helps out! Enjoy!|||Use more water, or all purpose flour.
Self rising flour is a good choice too.|||half the amount|||club soda as a mixer, instead of water.
I am having homemade pizza for dinner. Its made with white dough, sauce and mozzarella and cheddar cheese. How many calories would be in 1 slice? Thanks!|||300, i just looked a cheap frozen 12" pizza in my freezer and it said it had 5 servings at 300 cals each|||you need to add up how many calories are in the ingredients you used but if i had to guess id say about 69
I want to make a homemade pizza and I am wondering what people recommendations for dough are!
annnnnnnd if you guys have any tips - that would be great! =) thanks so much!|||I DON'T KNOW IF THERE A PUBLIX SUPERMARKET WHERE YOU LIVE BUT THEY HAVE A GOOD PIZZA DOUGH THAT'S REALLY GOOD , BUT IF YOU DON'T HAVE GO TO WALMART IN THE PREPARED FOODS THEY HAVE READY TO USE PIZZA DOUGH BALLS LAST TIME I CHECKED
THEY WERE 86 CENTS AND MAKE A LARGE PIZZA EACH.THEY RISE REAL NICE AND MAKE AN AWESOME PIZZA. , DON'T USE BOBOLI THEY ARE NO GOOD.
My family is going to get pizza from a pizza restaurant. I am not sure if I can eat it, because I have no clue if the cheese would contain rennet. My father told me that they use fresh mozzarella. Does fresh mozzarella contain rennet?|||The mozzarella, parmesan, four cheese blend and feta cheeses do not contain rennet or pepsin. Instead
a biosynthesized or microbial enzyme is used|||Dear Terra V,
I don't know, but you should be able to find out, Call the
pizza place and ask---the manager will have books on
what ingredients are in the pizza. Some people are
allergic to rennet, and cheese is often made with rennet.
It clabbers the milk so that the solids can be removed and
made into cheese. There are other things that will clabber
milk, and it might be removed before the cheese is finished.
Good Skill,
Logan A|||i believe mozzarella does :(
For some reason salads from pizza joints always taste better than those I make at home. I'm trying to replicate that. Therefore my question above. Thanks!|||cheddar
mozza
parmesan|||Depends on the Restaurant and the particular salad, but anything from Mozzarella, Greek Feta, Goat's cheese and mature cheddar.
Sometimes the cheeses used can be heavily processed and contain large amounts of salt, but other times they are in the same form as over the counter cheeses.|||Mozzarella, almost always.
Just be aware if you are lactose intolerant that this cheese contains much more lactose than others. Lactose intolerant individuals often consume aged cheddar and swiss as these have a minimal amount of lactose in them.|||Greek Feta is a popular choice.
I was wondering what the minimum wage for pizza delivery drivers who receive tips is. I know in Connecticut, tipped employees do not follow the normal minimum wage, but that excludes delivery drivers, I was wondering if it is the same for Massachusetts. Thanks!|||Please check out this article I wrote:
Unfortunately, the link I have does not work. Please copy and paste this title into your browser.
"Will the NEW Minimum Wage Increase on July 24, 2009 Benefit U.S.A. Pizza Delivery Drivers?"
Thanks, Phillip
The manual with my OTG says I need to cook Pizza at 210 deg for 15 minutes. But when I tried that with ready-made pizza-base, two things happened: first, the pizza base became crunchy like biscuit! and sencond, the toppings and cheese did not integrate properly with the base as in case of newly prepared pizza base. Do u, in general, suggest using ready-made pizza-base, or always preparing new base myself?|||Black Bean Pizza
"'Tomatoes and cheese give this bean pizza traditional pizza flavor,
INGREDIENTS
1 (10 ounce) can refrigerated pizza crust
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup finely chopped zucchini
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Italian diced tomatoes, undrained
1 1/2 cups shredded Mexican blend cheese, divided
DIRECTIONS
Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 4-6 minutes or until crust just begins to brown.
Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.|||210 is too low for this crust and you may have too many cold toppings. Try coating the ready made crust with a tablespoon of oil then adding preheated sauce and then your cold toppings like cheese and cooked meat place in a pre-heated 350 degree oven for 7-10 minutes (or until the cheese melts) hope this makes it more of a tasty treat!|||NEVER, and I mean NEVER try to make pizza out of that stuff. It's so easy to make your own, and that stuff will probably rot your insides out. Here is how to make your own:
Invest in a pizza stone. Costs about twenty bucks. This helps to even the heat under the pizza, much like a brick oven does.
Many grocery stores sell pizza dough in the deli section or someplace like that. It's best to make your own, but if you dont feel you are up to it, use that. Some pizza joints will sell you some dough as well. Dont be afraid to ask.
Open a can of whole peeled tomatoes...the kind you would use in a homemade tomato sauce. Drain off excess water. Blend the tomatoes until smooth. Add a little salt, pepper and parsley. That's it. DO NOT COOK.
Preheat oven to it's highest temperature...usually 550. Dont worry. Real pizza ovens can get up over 1000 degrees. Put the pizza stone in the oven in the middle of the middle rack.
Dust a cutting board with flour. Put the pizza dough on the cutting board and start rolling it out. Sprinkle flour on the dough if it sticks. Roll out the dough so it's roughly the size of the pizza stone. Make sure there are no holes in it.
Take the pizza stone out of the oven and place it on a flat surface. Be careful. It's gonna be hot! CAREFULLY transfer the crust onto the pizza stone.
Your crust is ready. I like to spread a thin coat of olive oil on it. This helps the crust to bubble and get crispy. I also put some fresh garlic on there too. Hey, I'm Italian. I like garlic.
Ladle the uncooked sauce on the crust. Do not go too close to the edge. You dont want sauce to get under the crust. (You might want to pinch the edges of the crust and make a little dam around it. You dont need to drown it the pie with sauce. Just an even layer of sauce.
Time for your cheese. Use the shredded mozzarella. Forget the four cheese stuff or anything else. Put a coat of cheese all over the pie. Again, it doesnt have to be piled high. Just put it on evenly all around the pie.
Toppings are up to you. Pepperoni is probably the most popular. Mushrooms, onions, bacon...whatever. You dont need to pile it on. I know Pizza Hut says you do. But you dont. Just enough of each ingredient to get flavor in every slice.
Throw the stone back into the oven. Cooking times are going to vary, so you have to watch it to make sure you dont burn it. It usually takes about 12 minutes. When the pie starts to bubble and the crust starts to turn brown, open the oven and slide a spatula or knife or some other flat object...preferably a pizza peal (those wooden paddles you see in the movies) under the pie to make sure it doesnt stick. Good idea to turn the stone while you do this. If you feel it sticking, just continue to slide the thing without piercing the dough. It will loosen up.
Close the oven door and wait a few minutes more. After about 10-12 minutes, the cheese should be bubbly and the crust may also develop big air bubbles. Wait until the cheese just STARTS to turn brown. It's time to take it out of the oven. If you wait even a few minutes more, it will burn.
Take the stone out and put it on a stove burner. Take your cutting board and slide it as close to the burner and stone as possible. Wait a mintue or two for the pie to set up. Once again, slide the spatchela under the pie to release it. At this point, the pie will just slide around on the stone. Carefully slide the pie onto the cutting board. You do this because you cant cut the pie on the stone. It might break.
When the pie has settled a bit more, it's time to cut it with a pizza wheel. If you dont have a pizza wheel, use a long knife. Try to make long even cuts from one end of the pie to the other.
This sounds like a lot of steps. But after you make a pie or two, you'll see it's really VERY easy. This will blow away ANY commercial frozen pie. Most delivery pizza. And certainly that boxed stuff.
Instead of having the traditional cake and pizza for a birthday party I want to do something interesting for my 16th birthday party. My party will be at a park so if its something that needs to be kept in a freezer or something like that I cant do that. One of my friends had Chinese food instead of pizza but I want to do something different. Any ideas?
Also any ideas for some activities to do at the park?|||Well in my tradition
we have Fried rice. it's this chinese rice thats SUPER DELICIOUS!!!! (im not chinese)
try it!
also try rotisserie chicken and Lasagna and stuff!, get creative ;)|||If there is an outlet by a pavilion at the park you could bring a crock pot and put cooked and seasoned taco meat in it and then have a taco/nacho bar. Have in bowls things like: Lettuce, tomatoes, black olives, salsas, sour cream, guacamole, cheese, green onion, corn. Anything you like on your nachos or tacos.
Or if no outlet you could do a make-your-own sandwich bar with different sandwich meats and vegetables and condiments. You could use bread or sub bread or bagels or buns or a variety. Then serve different kinds of chips and deli/pasta salads.
serve breakfast instead.|||How about Kabobs?. If there is a grill you can prepare the sticks with a meat, veggie, etc. You can do small kabobs with fruit around a bowl of honey sweetened strawberry yogurt. Have a veggie platter (small) and chips and dips.
Since its a tropical type theme play crazy games. hula Hoop, sack race, every thing you did as a kid. If its warm squirt guns rock!|||Have a BBQ if they have BBQ grills there.
Make ribs, grileld chicken, kabobs.
Potato salad, macaroni salad, pasta salad.
Baked beans.
Grilled corn on the cob.
Bring some baseballs and footballs so people can play catch. If it's windy bring some kites, bubbles.|||See if the lake got grills and stuff, like elizibeth lake, u can marainate stuff beforehand and grill it there, or just cook it first, then use the grill to warm it. i suggest the 2nd one cuz the grill was hella slow.
How do you usually like to eat your pizza and fries? With your hands or a knife and fork?|||I use my hands to shove it in my mouth (:|||hands, unless it is burning hot then i use knife and fork. I think using knife and forks is for posh people especially on pizzas!|||usually hands but sometimes with a fork|||both and i eat them with my hands cuz people who eat them with their hands just don't want to get dirty, no offence|||hands with both, pizza with ranch dressing fries with ketchup or ranch dressing|||Pizza with my hands and fries with a fork.|||I do not eat junk food|||hands, it's very improper for me to eat it with a fork|||Fork and knife.|||Hands.|||Hands.|||hands|||hands|||hands [:|||hands|||hands?
We've had both, yet they both taste distinctly different. With tomato bases so similar, what makes them different?
(and if you think they're the same, try using pizza sauce over noodles, it ain't the same)|||Pizza sauce has a higher concentration of tomato paste resulting in a thicker sauce that's able to withstand high oven temperatures without separating and becoming runny. Because of this, a higher degree of sugar and spices must be added to reduce the acidity (taste-wise) of the additional tomato paste.|||One is thicker and is made with Paste not Sauce|||not to much of a difference other than the constancy of the sauce pizza is thicker so it doesn't cause a soggy crust. And often pasta sauces are chunky|||To me, pasta sauce generally tastes just a little bit sweeter; other than that, I think it's just a matter of spices, and personal preference.|||Some pasta sauces add sugars.|||I think most pizza sauces are thicker than pasta sauce..other than that Im not sure!|||Pizza sauce and pasta sauce are two very smilier things, but also are different, Pizza sauce usually has tomato paste and has not very many seasonings in it, as pasta sauce has spices, and has chunks of tomato and can have meat in the actual sauce|||sugar and spices
My CEO always orders pizza because well- everyone loves pizza. But with so much enphasis on healthy eating I would like to purpose to him some alternatives. The key here is I need to also get the nutrition facts on my alternate choices as to make a more solid stance. Im also looking for a comperable price point and of course needs to be yummy!|||Subway sandwiches. They have a lot that are low on fat. You can also get fruit or veggie platters.|||Chinese
Subway|||subway
quiznos
they both cater also try your local deli|||Does your office close to Costco or Sam's Club and are you willing to go to pick them up rather then have it delivered?
Costco co has the best choices (veggies platters, cheeses platters, crescents sandwiches tray....)and prices, too. (if it's available in your area)|||Veggie platters or sandwich platters
Chinese is an option- turn into a buffet style.
Mexican food (simple taco combo or taco salad-assembly line)|||Beef/chicken or mutton sandwich (spicy or plain) this is the best today.Not messy and fast to clear away , goes well with coffee or tea .|||Jagermeister and beer. Good times!!!|||Not sure where you live but a GOOD place that has sandwiches...individual ones. For the love of christ don't do Subway. YUCK! The employees might revolt. LOL
For my graphics coursework project I have been asked to design a pizza box that uses a smart material to show the temperature of the pizza when it is delivered. I have researched leuco dyes and I have decided to use this smart material. However I have not been able to find information on what form of dyes to use on my box. Can anyone give me more infomation on what dyes to use or any infomation i might find useful?
Thanks!|||One problem is that the outside of the box, where you would put the dye, is not a good indication of the temperature inside. In fact, a well designed box would have insulation, which increases the temperature difference.
Best is a temperature sensor inside the box with a readout on the outside of the box.
.|||A range of Leuco dye thermochromic inks can be obtained which can react and give a colour change at a range of temperatures from below room temperature to well above it so you should be able to obtain one which reacts at a low enough temperature to give a good indication of the internal temperature of your pizza box even through the cardboard.
Details of thermochromic materials both leuco dye and liquid crystal materials can be found on the Materials Knowledge Transfer Network smart materials guide. This includes a list of UK suppliers.
Best of luck with your project
Jackie Butterfield, Network Manager, Materials Knowledge Transfer Network
I am going to make a homemade pizza and bought fresh spinach and fresh mushrooms. In the past, I have found fresh mushrooms to be extremely watery when you just put them on the pizza. How do you prepare them so they aren't watery? Also, should you precook the spinach? If so, how?|||You can saute the mushrooms in some olive oil until they give up their water (they'll shrink a bit) and they brown slightly. For the spinach, I would briefly saute it just until it wilts, then remove it and when it cools, gently put paper towel around it and squeeze out some of the excess water. Be careful not to dry either one too much because it will need some moisture to stand up to the high heat needed for making pizza or it will burn on top of the pie.|||Quick blanch the shrooms and spinach 2 min. in boiling water. Drain and set for 5 min. Add to pizza.|||Sautee mushrooms and spinach in butter. Throw in some chopped garlic.
I want to become a pizza delivery driver, but I want to know how much would you usually get in tips a night?
Does the driver actually get to keep the tips made?
And how much would the pizza place pay for gas?
Like on a busy Saturday how much in tips do you think I would make?
BTW, I'm trying to get a job at Pizza Hut and I'm from Miami, FL.|||Pizza Hut generally pays between .50 and .75 per trip for delivery to help with gas expense. It may vary depending on the price of gas and where you are. I am not sure about Miami...I live in Daytona and it's .50 right now. Drivers do keep all tips for Pizza Hut. The amount of tips you get depends on how many hours you work, when you work and where you deliver to. Be sure you don't have a gas guzzler car. And keep your maintenance up or you'll be sad. You cannot solicit tips, but if you get a reputation for being fast and friendly and never forget their extra items, you'll soon be bringing in some nice cash. A typical Friday or Saturday night could be anywhere from 50 to 200 dollars depending on how late the Hut is open and how late you're willing to work. Good luck!|||I would suggest a different job. It seems all across the country lately pizza delivery men have been the targets of mugging and violent crime.
Without knowing how old you are, Florida has a great Conceald Weapon Licence program (CCW) so that you could legaly carry a handgun with you.|||hey dude ,I used to be a driver back in my days(1987)I was making 6 an hr and they paid me 1.50 for every delivery and tips ran about 20 -40 on week-ends...less on weekdays......this was in Texas I don't know about Florida's way|||In SC I would get about 50.00 per night plus pay. On weekends it would go up to about 80.00 plus pay. You pay for your gas.
Frequently, now, the store will add in a delivery fee to the order. If they do it you WILL NOT make as much money b/c people will usually tip more on their own than if the store already includes it in the price.|||I work part time delivering and have for several years. It is an excellent source of extra money. Yes you take tips home every night and yes you should claim them weekly and pay taxes on them. Most employers require you fill out the form.
My pizza place pays 1.00 per delivery... with that and tips I take home anywhere from 25 to 50 dollars for a 3-5 hour shift, depending on the day of the week. Weekends are usually better. You will have good nights and bad nights, but with tips plus minimum wage or so, you will make about 12-15 bucks an hour. You buy your own gas out of that and probably would want to stick a little extra money aside for more frequent car maintenance, i.e. brakes, oil, tires, etc.
oh yeah and i'm in a small town of about 12,000 people, I'm thinking you will do alot better in a metro area.|||get a job at starbucks - the pay is better and you still get tips|||my x boyfriend worked at several pizza places and they did not pay for gas and he made $2.00 an hour plus tips and he said most of the time ppl did not even give him tips but i guess it all depends on what state u live in and what pizza place u work at and if they r always busy, he didnt make ne money if u live on ur own u would not b able to, u would make more as a waiter in a high class resturant on busy nights, hope that helps
I know il get a thin crust and a small pizza, but what should I put on it? And how much should I eat?|||Extra sauce, easy on the cheese, LOTS of veggies (the cheese has protein, so you don't need to add meat). Or, alternatively, avoid the cheese and put canadian bacon.|||After water and salad, you don't really have any healthy options.
Order what you want, just don't eat a ton of it. Eat enough until you can find some real food, a couple slices and say you're full, no one will care.|||Nothing it's all fried or covered in oil/ butter
That's what makes us crave them
A pizza hut or yellow cab pizza for example.
What if a I bought a bacon cheeseburger pizza from pizza hut then travel then I put it in the ref., how long can it survive being edible?
I will probably defrost a piece and cook it in the microwave, the following days.|||It should last a few days at least. Freeze it and it will keep better for longer.|||If the cheese is real then it won't last long. Preferably a school week or maybe a full week.
We get Pizza Hut pizza and Papa John's and it lasts about that long. If you freeze it, it will last longer than a week,being as it is frozen. And you said defrost so I can tell your probably going to freeze it.
So the pizza being frozen might last about a week and 3 days.
A non-frozen pizza (one that is just put into the fridge) will last a school week or a full week.
And then a pizza that wasn't in the fridge or freezer, well it will probably spoil the next day or 2 days later.|||Refrigerate and store it in a food baggie to get the best shelf life. A few days is fair. In general if you start seeing discoloration of the ingrediants or hardening of the dough, the pizza is telling you something-heed it's warning-LOL. If you plan to finish it in the morning and prefer it to not be cold you can get away with leaving it out overnight in the box but I wouldn't eat it anymore after that since it sat unrefrigerated. Use common sense and normal food storage procedures and you'll be fine.|||It will keep safely in the refrigerator for a week before spoilage or listeria becomes a factor. But for quality purposes, if you can't finish it within two days, I would freeze it in ziploc bags and thaw as needed.|||Refrigerate it and it will be GOOD for a few days. But in 4-5 days it won't taste so good but it will be edible.|||Depends,real cheese gose bad faster.I orderd a pizza from dominos last night,forgot to refrigerate it and it was still good this mourning.If you freeze it it should be ok forever,or at least til it gets freezer burn|||48 hours, unless it is left outside in the sun! or just freeze it.
I have a delicious recipe for the dough, but it breaks apart if I try to pick it up. Right now I do the first side on foil so it stiffens a little, but pealing it off is a nightmare. Is there a secret to getting gluten free pizza on the grill without it falling apart in transit?|||I would suggest using a pizza stone made for the grill... I know that Williams-Sonoma sold them last year and probably still does.|||http://www.grouprecipes.com/81519/gluten…
or try this:
Ingredients
Pizza Dough:
1 pkg. Chebe pizza mix
2 eggs
1 tbsp. oil
4 tbsp. your choice of “milk” (dairy or non-dairy)
Marguerita topping:
Grated nonfat mozzarella cheese (1/4 packaged ball) or favorite non-dairy substitute
1 medium organic tomato
Handful fresh basil
salt
Traditional topping-
Tomato sauce:
3 tbsp juice from can of chopped canned tomato
1 tbsp tomato paste
1 tsp. olive oil
sprinkle of sugar and salt
Veggies:
1 portabella mushroom
3 peeled garlic cloves
1/2 sweet red pepper
8 kalamata olives
nonfat mozzarella cheese, grated (or favorite nondairy cheese substitute)
Directions
Combine Chebe pizza ingredients according to package instructions and knead dough into a ball. Separate into two balls. Take a gallon sized ziploc bag and place your chebe dough inside the bag and flatten it out (pressing on the OUTSIDE of the bag so your hands don’t get icky) into a nice circle in about 1/4 or 1/8 of an inch thick. Remove dough from bag and place on a plate, and reserve. Now make your second pizza.
Turn on your grill to medium high heat and place your pizza crusts on the grill (without toppings) letting it cook with the lid open for a few minutes. You may wish to rotate the dough if your grill cooks unevenly. Turn your pizza crust over when that side has nice grill marks and grill the other side for another few minutes. Remove from grill and cover with toppings.* Grill for a few minutes on low, covered. When cheese has nicely melted, remove from grill and cut into pieces. Yummy!
*For the marguerita pizzas, top the pizza with mozzarella cheese, tomato slices, a sprinkle of salt and a handful of basil. Drizzle with a little high quality olive oil and finish grilling.
*For the traditional veggie pizza, crush your garlic cloves and put them in a small bowl with a tablespoon of high quality olive oil and your favorite pasta/italian seasoning herbs. Baste your portabella mushroom and red pepper and grill, turning when each side is done. Remove from heat and chop into pieces. Also mix your tomato sauce ingredients in another bowl. Top your pizza with tomato sauce, grilled veggies, and cheese, adding olives on very top. If you like, after the pizza has baked with toppings, you can broil it in the oven so the cheese gets all brown on top. Be careful not to burn!|||A bit of oil sprayed onto the foil or sheet pan could help, I have made pancakes w/over med eggs in the middle over a campfire that way. You may want to add toppings after your dough has started to settle.
I want to make pizza tonight. I have lots of spaghetti sauce but no actual pizza sauce. I have both ragu and prego (prego being much more fully-spiced, ragu usually needing stuff added). I tried using just the straight agu out of the jar on a pizza and it did not work out for me -- too thin and the flavor was all wrong. If anyone has any tips for making my sauce acceptable to use on a pizza I would greatly appreciate it!|||i do this all the time! for the pizza dough, bake it in the over for 4-6 minutes or until slightly firm but not brown yet.
for the sauce, put it in a sauce pan and simmer with very little pepper flakes (pinch), a teaspoon of garlic salt, and a teaspoon of italian seasoning. let it simmer for 5-10 minutes and then use.
OR
if you dont want to use any sauce at all, i have found a great substitute which is great! crisp the dough first same as the notes above, then in a small bowl mix 1/2 cup of olive oil with 3-4 minced garlics. let the oil and garlic rest mixed together for 2-4 minutes while the crust is lightly toasting.
then spread just like regular sauce and sprinkle parmesano reggiano on top and add your other toppings as you normally would including mozzarella, etc... its wonderful on a veggie pizza~|||I thought I was the only one that did that.
I added 1tsp.of oregano and 1tsp. of finely minced fresh garlic
to the sauce.add some pepper and saltand taste to see if it needs
more.u might add a sm. can of paste to it also. but then u r going to have to cook it for about 30 mins. to get the raw taste of the paste out of ur mouth.but it will help.|||take the prego sauce put in a little sauce pan with some italian seasoning (thyme and oregano) and let it sit on the stove with medium heat untill it is cooked in a bit and is not that thin anymore|||Add ketchup to the ragu sauce.|||Try to slightly reduce it on a low heat
I am going to New York City next weekend and I would like to know what is the absolute best, very traditional pizza shop. Personal experience would be preferred...I've seen enough on tv, so I want to know about places you've actually tried. Thanks!|||My favorite is joe's pizza in greenwich village! Its not sit down you go in and order and you can sit outside at a little park across the street! I love on the upper east side and i adore it! Roccos isnt far and it has rhe best canolis!|||well it's a restaurant not a shop but you can go in and just order homemade pizza. its not specialty but you might want to try other courses. I usually order meals and ask for a side of homemade pizza.. its theee best northern italian pizza ever. really great sauce like no where else: Forlini's Restaurant on Baxter street|||in the city to many to list
I've small pizza house restaurant, and I want to make an innovative menu beside pizza, pasta (bolognaise, napolitan) and calzone. Can some one help me with the new recipes?|||I would do something more like a straight up meat dish. You could serve it with either pasta, rice or mashed potatoes. You might also want to add soups to your menu as the weather gets chillier.
Here are a few ideas...
VEAL SCALLOPINI A LA MARSALA
2 lbs veal steaks
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika (for sprinkling)
6 tablespoons butter or olive oil
1 tablespoon fresh lemon juice (with 1/2 tsp zest)
1/2 cup Marsala wine
1 sprig of fresh parsley
Place veal steaks between 2 sheets of wax paper or plastic wrap. Pound steaks, using a meat mallet or the side of a cleaver until thin.
Combine flour, salt, and pepper in a shallow bowl. Dredge the veal in the flour mixture, turning to coat the slices well.
Melt butter in skillet. (Note: olive oil may be substituted).
Brown veal lightly on each side. Add wine, lemon juice and lemon zest. Cover; simmer 10 minutes until veal is tender.
Place on serving dish and drizzle with pan juice. Sprinkle with paprika. Garnish with parsley and serve with a wedge of lemon.
GARLIC SHRIMP
This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.
INGREDIENTS:
1/3 cup butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 to 3 tablespoons lemon juice
salt, to taste
PREPARATION:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and saut茅 over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
BAKED POTATO SOUP
INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
SPINACH TORTELLINI SOUP
INGREDIENTS
1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
1/4 tablespoon dried basil
1/4 tablespoon garlic powder
salt and pepper to taste
DIRECTIONS
In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.|||I would do a chicken marsala,shrimp scampi(you could this as an appetizer or for an entree with pasta added),an antipasto platter or eggplant parmesan. Thats just a few of what i would think of and/or order other than what you have described. Good luck!|||i had a cheesebuger pizza once it was good and never found it again
it had mustard for the pizza sauce
hamburger meat
onions
bacon
cheese
it was so good
my son had a mac and cheese pizza he liked
i love seafood pizza
and taco pizza... taco sauce, hamburger, cheese bake and top with shredded lettuce and choped tomatos and taco sauce
had a muffulata pizza too it was good and have not figured out how they made it
just a few ideas... if u need a taste taster give me a call --haha
good luck|||1-4 salmon steaks (or fillets without skin - fillets are better)
1-3 green zucchini/courgettes
1-4 carrots (normal, not baby)
tomato paste (1-2 teaspoons)
Peal the carrots and chop the veggies into slices. The slices for the carrots should be thin and only half as thick as the slices for the courgettes. Heat a large pan, coat with a tablespoon of oil, fry the salmon in it until the outside has changed colour. Take the salmon out, put the veggies in, stir-fry for a few minutes. Then pour in some water, add tomato paste and the salmon and cook everything until it is done.
Since salmon is relatively expensive, the same recipe will also work with chicken (though less so). If you use chicken, fry some diced onions with it or use some mild red peppers in the veggie mix.
Another staple dish for a restaurant can be chicken fricasse.
This is a French-German stew with chicken cubes (or pieces)and veggies in a white-wine or lemon-sauce. You'll need cooked chicken, chicken broth, canned peas and baby carrots, canned champignons, canned asparagus, lemon peel and lemon juice, flour, butter and cream.
Melt the butter in the pot and put in enough flour to soak up the fat. Stir until light brown. Add chicken broth and the juices of the canned veggies. Stir until any lumps are dissolved. Then add the chicken, the veggies and the cream. Spice with lemon juice, lemon peel and pepper. Goes well with rice or potatoes, not noodles.
You can also experiment with this:
http://en.wikipedia.org/wiki/Koenigsberg鈥?/a>
http://en.wikipedia.org/wiki/Goulash
http://en.wikipedia.org/wiki/Zwiebelkuch鈥?/a>
http://en.wikipedia.org/wiki/Flammkuchen (German-French version of pizza)
(Did I mention that I am German?)|||Pizzaburger!!!|||Why not do some prawn (shrimp) dishes. You could do bbq prawns served with salad and tangy dressing.
Garlic prawns served in a hot little pot with lots of garlic, olive oil and herbs - serve with garlic bread.
You could also add prawns to pasta.
How about doing some ribs too?
The options are endless...have a look at some other restaurant menus.|||hope this will help u Asian pizza
Crossing-Culture Chinese Hoisin Pizza
40 min 30 min prep(serve 4)
1 3/4 cups shredded cooked chicken
3 tablespoons hoisin sauce, plus
1/4 cup hoisin sauce
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon sambal oelek
6 green onions, cut on the diagonal into thin slices (include some green tops)
1 (12 inch) Boboli pizza crusts
1 cup thinly sliced white onions
1 1/2 cups coarsely shredded mozzarella cheese
1/2 cup lightly packed cilantro leaves
1. Position an oven rack in the center of the oven; preheat oven to 500掳.
2. While the oven is heating, toss the chicken with 3 tablespoons hoisin, garlic, ginger, sambal oelek, and 3 of the green onions.
3. Remove crust from plastic bag and save the packet of tomato sauce for another use.
4. Place crust on a pizza screen, pizza pan, or rimless baking sheet.
5. Top the pizza: spread 录 cup hoisin sauce evenly over the crust, leaving a 1-inch border.
6. Distribute the white onion over the sauce; arrange chicken mixture in a single layer over the onion.
7. Sprinkle the cheese evenly over the top.
8. Place the pizza in the oven; bake about 10 minutes until the crust is crisp and deep golden brown and the cheese is golden.
9. Sprinkle the remaining green onions and cilantro over the pizza; slice the pizza into wedges and serve immediately.
_______________________
Try diabetic pizza
Diabetic Pizza Pockets
5 min 15 min prep
Change to: servings US Metric
1 (10 ounce) can prepared pizza crust
1/4 cup jarred pizza sauce
1 cup shredded part-skim mozzarella cheese (112 g)
1/4 cup reduced-fat ricotta cheese (15 g)
1 teaspoon crushed dried oregano
vegetable oil cooking spray
method
1. Open dough can and place on a work surface.
2. Roll out and cut two 6-inch circles.
3. Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles.
4. Discard remaining scraps.
5. Place the dough circles on the work surface.
6. Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge.
7. Place 1/4 cup of the mozzarella cheese near the center of each circle.
8. Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.
9. Dampen the edges of each circle with a little water.
10. Fold circles in half, enclosing the cheese filling.
11. Crimp the edges by pressing down with the tines of a fork along the edge.
12. Cut two small slits in the top for steam vents.
13. Cover and refrigerate until ready to bake.
14. Preheat oven to 425掳F.
15. Lightly coat a baking sheet with cooking spray.
16. Place pizza pockets on prepared baking sheet.
17. Bake until golden brown, about 10 minutes.
18. Allow to cool for a few minutes before eating.
enjoy
And where are you from? This is not a set up for a bad joke. I work in a pizza place, and I hear it called many different things.|||In British Columbia, it would be called a deluxe pizza.|||I must say, that I visited Italy pretty often, but they never had pepperoni on theirs. Traditionally, pizza is a improvised dish for the end of the week, were all the leftovers were used. So whatever was on hand, gave the dish its color.
There are pizzerias/trattorias in Germany, who name their pizza combinations, like pizza with tomato and cheese is called marina; pizza with shrimps, mussels tomatoes, garlic and cheese is called marinara. The list is without end.|||I've never heard that ingredient combination called anything specific. I suppose it's a start on a supreme pizza, but supreme in my mind has a LOT more ingredients.
Personally, I'd call the pizza you specified a pizza with two ingredients too many. Lose the 'shrooms and green pepper and we're good!|||I think you can call it, pepperoni lover;s or you can put your name pizza shop at ....... deluxe, for example your name pizza shop is Davis Pizza then you can put name Davis Deluxe|||Its just apizza with pepperoni, mushrooms and green pepper lol.....If it is a supreme you would have to add onions and olives as well as sausage|||1. SUPREME
2. GARBAGE
3. EVERYTHING|||A pizza with pepperoni, mushrooms, and green pepper, duh..... =) And I'm from Jonasville.|||A GOOD ONE JUST KIDDING UMMM... sometimes people call it the supreme|||I'd call it way too much topping!
If a pizza delivery brings your pizza and it costs 15.44 and you give him a 20 and tell him to keep the change, how does he keep his tip portion separate from the money that was for the bill.....how does he get is 4.54?|||I have been working at a pizza delivey store while going to college for the past two years, and here is how we do it:
1) Somebody orders a pizza, and that total goes into the computer.
2) When the driver delivers the pizza, the delivery he/she takes is assigned to his/her name in the computer.
3) At the end of the day, the driver takes all the money they have recieved from customers, and subtracts the total of all the deliveries they took. The leftover money is the tips they get to keep. ex: I take $500 worth of food, and i have $550 worth of checks, cash, and credit card reciepts. This means the $50 difference is mine to keep.
P.S. I do not get paid gas money, so the tips that you give me is all i get, besides minimum wage, for risking my life to deliver your pizza. Pizza delivery is the ninth most dangerous job in America, coming before firefighters and policemen. Dont believe it? check out www.health.howstuffworks.com/10-most-dan鈥? so dont be cheap, tip the driver!|||This is done differently from pizza place to pizza place. The last shop I worked at used a cash register method--very old fashioned.
But, the basic method is as follows.
Someone orders a pizza. It's put into the computer system and pops up on a dispatch screen in the driver's area once the pizza is out of the oven or just about out of the oven.
The driver selects which order he is taking from the dispatch screen. In this case, it is an order for $15.44. the computer attatches that order to his/her name. So you give him the 20, tell him to keep the change.
For me personally, I'd write down on a sheet that I keep in the car $4 as the tip--not counting the change--I just want an average if something seems off with what I owe at the end of the night.
So anyway, once the driver is back at the store, he drops all of his cash into what is called a lock box--it's essentially a small locker for cash that no one can access except the driver.
At the end of the night, the computer tallies all of his deliveries, how much he owes the store. What is left over are his tips. If the driver was like me, the ongoing tally in the car should be close if not over what the computer says.
If the driver comes up short--because he has lost money or gave back the wrong change--he has to pay that out of pocket to the store. One guy I worked with actually lost over $400--never should have been carrying that much, that's why it is important to make a cash drop into the drop box after each delivery.
Also, most drivers get paid gas money, and this is figured into each run either a dollar per run or a percentage of the total cost of the run, or a portion of the delivery charge. Unfortunately, the driver never sees the entire delivery charge.|||Most places, when he goes back he pays the register 15.44. ANything leftover is his.|||They just put back whatever they needed to collect|||i am not sure but i really want a pizza now, damn you!
I'm currently losing weight but tomorrow I have a birthday to go to unfortunately at a pizza place in which all there is is deep dish pizza.
Anyone know how many calories one slice of pepperoni deep dish pizza has?|||i doubt all they have is pizza. try looking at the menu online and seeing what they have that's a more healthy option. but there's probably about 400 or 500 calories in a slice. the pepperoni accounts for ALOT more fat and calories than you'd think and same with the extra cheese that a deep dish style has|||It depends on the size of the slice. For a 14" pizza, a slice will probably sit somewhere between 250 and 400 calories for deep dish.
It's the quality, not quantity, of the calories you should worry about in this case. Most of the calories will be coming from long-chained fats.
Really, though, you shouldn't worry too much.
I'm obsessed with dipping my pizza in bleu cheese. I think it's one of the best treats in the world lol. |||i love bleu cheese on everything too! i dip my pizza crust init. if you want an awesome b.c. , check out litehouse brand... its made right here in my hometown of sandpoint, idaho...we have a factory here that makes the b.c. and across town is where litehouse makes all their dips & dressings. no, yer not weird...dip away!|||no cause I am obsessed with dipping my pizza in ranch and I love it, I thought I was the only who dipped their pizza in something other then pizza sauce. thanks for making me feel normal cause im not the only one with weird eating habits.|||one of the best pizzas i ever had was topped with portabello (sic) mushrooms and bleu cheese. the actual cheese, not a dip or salad dressing
|||Where I get pizza, they give you blue cheese if you order a chicken wing pizza.
I'm in my first tri-mester of pregnancy and craving a pizza for dinner, going to make my own, but can't have ham, bacon, or any other processed meats, does anyone have any good suggestions for toppings?|||Do a veggie lovers, onions, bell peppers, mushrooms, olives, artichoke hearts, chicken, and you never know what else may fly when your preg, try some zuchini, yellow crooked neck squash, etc...
Or do a taco pizza, use refried beans, hamburger and cheese. When it comes out of the oven top it with shredded lettuce, onions, olives, tomatoes and salsa, sour cream and guac...yummy!!!|||Um- you can't have processed meats because you are pregnant? please- eat some pepperoni.
If you really want to stick with it- try cooked ground beef, italian sausage, chicken, steak- anything that is nto processed would be fine. I personally love pizza with VERY ligth tomato sauce, smoken salmon, fresh dill, and goat cheese.|||Ok this is going to sound extremely odd but my all time fav pizza toppings are red onions and pineapple.
Why not experiment? make 1/5 pineapple and onion, and then the other 4/5 of it different toppings that others suggest?|||I would suggest replacing the marinara sauce with an alfredo sauce and sprinkling a variety of white cheeses (mozzarella, parm and romano are good ones). The white sauce will be less spicy and the cheeses will be fairly bland.|||pickles and ice cream....lol
balck olives, mushrooms, jalapenos|||Spinach and tomato; tastes great!|||tomato and fresh basil topped with parmesan.|||I don't know what u have on hand....a nice white pizza with caramelized onions...and sweet red peppers sound great.....or if you looking to the spicy...try a puttenesca style...olives...red pepper flake..in a marinara....add chicken for protein...stay away from fish...especially in the 1st trimester....BTW.. congrats!...good luck to you!
I was in the grocery store for quite a while so I think maybe the pizza thawed a little while it was in the basket and on the way home. When I took it out of the box to bake it it was curled up alittle on the edge. I want to know if it is still safe to eat? The box says Do not thaw. Did the pizza thawed?|||um how would that make a difference just put it in the microwave oven and cook it, and wala u got a hot pizza.|||Yes it is safe to eat. The Do Not Thaw is for cooking instructions. Apparently enough people were thawing the pizza prior to cooking (like you would a frozen steak, hamburger etc.) that Pizza companies now put directions on the package stating not to thaw it. I would also not recommend you cook your pizza in the microwave... That is just plain nasty!|||It shouldn't make that much difference, it may cook just a little faster.|||its okay. just heat it in the oven
I want my pizza so floppy I have to hold it with both hands to eat it like in authentic Italian restaurants! Yum! The softer the crust the better! Any ideas on how to make the dough?|||SOFT PIZZA DOUGH
1 yeast cake
3 tbsp. lukewarm water
1 tsp. salt
2 1/3 c. lukewarm water
6 c. flour 3 c. all-purpose, 3 c. hard wheat bread flour
Olive oil
Soften yeast cake in the 3 tablespoons water and dissolve salt in 2 1/3 cups water. Gradually add both mixture to flour and blend thoroughly. Oil dough, cover. Let rise until double in bulk. Oil hands then pat dough into large shallow pan. Indent with finger tips. Brush well with oil, arrange toppings. Let rise 1 hour, then bake in hot oven (400 degrees) until brown and crispy.|||Check this out:
http://www.fornobravo.com/pizza/index.ht鈥?/a>
Soft-Crust Pizza:
http://ezinearticles.com/?Soft-Crust-Piz鈥?/a>
Try microwaving a frozen pizza. The crust will turn out soft.
I baked a frozen pizza on Monday, and just realized that there are still a few pieces in a container in the refrigerator.
It's been about 5 days. Is it still good to eat? I'm kind of scared.|||As long as it was fully cooked and it was in a air tight container then you will be okay. Heat it up in the oven and enjoy.|||It really ain't too fresh to begin with,so not long I would guess !!,good luck !,I do eat it sometimes though!|||When in doubt.... Throw it OUT!
We ordered pizza yesterday, and today, we want to finish it by microwaving it, but every time we do this, the pizza crust isn't crunchy anymore. Is there anyway to keep the pizza crust crunchy still after microwaving it?|||i warm it in the oven and that usually keeps it crunchy.
i don't like mushy pizza :P|||you carnt !!!!!!!!!!!|||rub lemon juice on the crust, sprinkle salt evenly, take one teaspoon of nutra-sweet and but it in a glass of cold water, heat that in the microwave for 30 seconds, now still in 2 drops of appleseed oil, stirr with a toothpick, discard the toothpick, now step one is complete. Next pour your crust crispining solution into icetrays and freeze overnight. The next morning use those icecubes in your iced tea. Wait,... thats not right|||microwaving is faster, but any of the moisture in it is released and that is why the pizza is not crunchy any more. the best way to heat it is in the oven. it takes a little longer, but the end result is a better tasting pizza.|||You need to heat the pizza in the OVEN! Microwaves cook food by boiling the water molecules inside it, so when you microwave something, you are essentially pouring hot water on it. Generally speaking, if you pour hot water on bread it becomes soggy. In a microwave, there is not that much water, but any bread products you put in will become at least slightly rubbery, and usually become soft. As a rule of thumb, never ever ever microwave bread (except to defrost). Pizza crust is bread. So of course it is no longer crunchy after being microwaved. In an oven, however, the water is able to evaporate because it heats more slowly, so the pizza crust will actually get crispier (a convection oven would make it especially crispy).|||put the pizza in a brown bag before heating, wrap tightly...enjoy|||Preheat your oven to 500 degrees, and let it get hot. Take the pizza and microwave it until it's warm. Then put it in the hot oven. Check it after about 5 minutes, and take it out when it's crunchy enough for you.
The oven will make the crust crunchy, but it's not powerful enough to heat up the cold cheese and sauce (that's why you have to microwave it first.)|||You can buy one of those microwave in the box Panini sandwiches and save the box...each time you need to heat up your Pizza, use that box...it has conductors in the cardboard that will actually keep your crust crunchy after the microwave.|||Nope. Don't microwave it. No bread does well in the microwave.
preheat your conventional oven to 350, put the pizza on foil, bake about 5 minutes. Voil脿! Crispy, tasty pizza, hot and bubbly. don麓t overcook it, as it will get too crispy.|||wrap up your pizza with an aluminium foil and either bake in an oven or in a toaster.|||Well, it's probably too late for this pizza but a tip for next time. I always order my pizza well done, hate floppy pizza! Next time zap it for about 30 sec. then put it in a preheated frying pan (cast iron if you have it) wiped with a bit of oil until it nice and crispy. No need to heat the oven! Works great for me and I hope it works for you.
I sometimes order pizza with no sauce. I'm looking for ideas like that: Unusual ways to enjoy pizza from chain restaurants.|||Just as you said, you can try it entirely without sauce, but you can also ask for a substitute sauce which will vary with the products the shop carries. For example, almost all places have garlic butter, which is fantastic when used as a sauce alternative. Alfredo sauce is yummy also, though they might charge a bit more for it, and ranch is good as a sauce. One of my favorite pizzas to make when I had my own restaurant was to spiral hot sauce and ranch together for the sauce, then add cheese and small bits of chicken.
I also have added crushed red peppers to the sauce before the toppings, or you can ask them to apply on top before they bake it. Parmesan will make a bigger difference in the flavor of a pizza than you may think, too. For something very different, you can use barbeque sauce, usually with chicken, maybe onions, bacon...
Whether the toppings are on top of or under the cheese will make a difference in the flavor; this applies to pepperoni in particular. When on top it gets a bit crispier and more well-done. A popular item within my stores was a cheese bread or garlic butter pizza (essentially the same thing) with pepperoni placed on top of the cheese. A spicier alternative is, again, the garlic butter base, mozzarella cheese, a bit of cheddar cheese, with jalapenos and bacon. I used to dip this in the nacho cheese sauce when I ran a Papa John's.
If you like the ingredients, a regular pizza with cheddar added, plus mushrooms and/or bacon and/or tomatoes is a good combo. You may be able to find other, interesting ingredients depending on where you are at--some places have spinach, artichokes, eggplant...I don't much care for eggplant but I have had a pizza with those three things on it (in Canada) and it was great!
Good luck! =)|||Well i normally don't like red sauce, i like it margarita style (no sauce, just cheese, sliced tomatos, and basil) or just cheese with mushrooms and/or black olives...mmmm|||No sauce with just cheese is a good way.
I'm planning a pizza party and I'm trying to figure out how many pizzas I need to buy. If there are different sizes, tell me how many slices are in each. Easy ten points! Thanks!|||I usually get about 16 good size slices out of a regular size pizza. you could cut it into smaller pieces but your guest will still eat more because the tiny sliver of pizza will not fill them up.
if you are looking to stretch your dollars, try serving bread sticks before you bring out the pizza because your guest will fill up on bread and not be so hungry.
have fun with your pizza party, sounds like a blast.|||The store will cut it any way you want it, but when you go in a buy a pizza with no details, they'll slice it in 6 lager slices per pizza.|||Tell them not to cut it, you can cut in anyway you want. 4,8,12,16,32,64 It is the best way so it will stretch it out a little "good luck and enjoy your pizza)|||uuuuh idk about 72 but over here in sunnyvale and in regular large boxes its 12 or 20 slices idk what dat lady under me is smoking though lol.....|||72 slices in the large...186 in the jumbo. But they are very thin slices.
I was going to bake a frozed pizza before leaving the house last night, but I forgot, so it sat out on the counter for a few hours, unopened (totally sealed in airtight plastic). I put it back in the freezer as soon as I got home last night. If I cook it according to the directions, is it safe to eat? (No meat on the pizza -- just cheese and veggies). Thanks!|||Yeah Probally. Just try! you shouldnt get sick...
--Nick|||Yeah, they partially thaw at stores and on trucks sometimes... I would look at it, before you throw it in, to make sure it is still shaped like a pizza, and that not too much slid around... Plus there is no meat, so nothing really could have gone bad.|||Just warm it up hunny and taste it and don't put it back in the freezer.|||no|||yes its fine. I did this one time before too! I didnt get sick or anything|||I'd throw it out.|||dont worry about it. i eat pizza thats wasn't even frozen that was left out on the kitchen table the next day.
at least yours was frozen, and its was only a few hours.
dont worry about it|||It probably is ok to eat considering it has no meat on it, however I have had food poisoning to many times to risk it.|||Hello, the frozen food works this way. It can only be frozen ONCE. But if you cook it it can be refrozen because it has changed, according what has been explained to me
Therefor. You have a pizza unfrozen but it has not been baked, you must bake it, and then you can put it again in the freezer but not refroze it when it was raw...
Hope it helps
I made a pizza last night that was really good, except the cheese was just not that great. I used mozzarella. What other kind of cheese is best to use on a home made pizza?|||I prefer mostly mozzarella with some Parmesan ... the trick, I've found, is to use fresh mozzarella and not the brick. If you do use the brick, I find that a double-shred is better than a single. Shred the cheese, then shred the shredded cheese.|||I found by accident (since I was short on mozz) that a little cheddar, parmesan and mozzarella make a good combination.
For example, 1 cup mozz, 1/4 cheddar and 1/4 parmesan... is probably a good starting point where you can add more or less as you like.|||My favorite combination is half mozzarella and half EXTRA sharp cheddar. Just mozzarella can be a little too bland so the sharp cheddar gives it a nice kick! Mmmm... Now I'm thinking of making a pizza tonight!|||I have a different preference depending on the meat I use. For chicken I like a mixture of mozzerella and smoke gouda. For any red meat or pork I would prefer a mix of mozzerella (high quality) and monterey jack cheeses|||I usually mix a bit of cheddar with mostly mozzarella and a small bit of parmesan.|||Provolone or Gruyere are both great on pizza, they melt very nicely. also try using fresh mozzarella, its very soft and you slice it rather than shred it.|||We like a mixture of meunster, mozzerella and American...it makes for a very creamy pizza, and is just delicious.|||any mixed blends are good. cheddar is good, provolone, any mexican blends,|||Muenster, mozerella and feta. The feta dosen't melt creamy so you need others with it but it gives it a spark!|||kraft square cheeses
I've been trying my hand at homemade pizza dough and everything I get is well, really doughy when cooked. I like it thin and crispy like Pizza Hut's. I'd really appreciate and recipes or tips for this.
Thanks :)|||This produces a thin crackery crust, like the restaurants.
Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
--------------------------------------鈥?br>
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.|||I make pizza a lot too. I've found that more important than the dough recipe is what you bake it on. I got a pizza stone for a gift & the crust is perfect every time. I use Wolfgang Puck's recipe for dough.
Makes four 8-inch pizzas ( I make 2 larger pizzas)
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105潞 F to 115潞 F)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Topping of your choice (see Pizza recipes)|||Be sure to scroll down underneath the recipe to read commenters' tricks & tips.
http://allrecipes.com/Recipe/Crazy-Crust鈥?/a>|||4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40掳F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil 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 the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular 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 create 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 tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. 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 parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into 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.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the 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 the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 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 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
***Makes six 6-ounce pizza crusts.
When I cook pizza, the dough is always undercooked. I can't continue to cook it because otherwise the cheese would burn.
How long should I cook the dough in the oven before adding everything else?|||When we cook pizza at home, we put all the toppings on the pizza before putting it in the oven.
Do you use a pizza stone when you bake your pizzas? We put ours in the oven (let it preheat) and bake the pizza right on it - the heat from the stone cooks the crust quickly and evenly.
They're not really expensive and are available at a lot of stores (or I'm sure online). Hope this helps you out...|||Bake crust first?? What temp are you baking at|||I put the dough right on the BBQ rack of the gas grill.With the heat on low,cook the dough 3 minutes a side.Brush it with olive oil,add your sauce ,cheese and toppings and put it back on the grill.My grill has two burners,I put the pizza on the side that the burner is on off,and put the other burner on med./high until the cheese is melted and bubbly.
In the winter,I make pizza in the oven on a stone.I don't pre-cook the dough this way.Just make your pizza and place on preheated stone.425 for ten minutes.|||If you are cooking the pizza at 350 F that is your problem. My recipe calls for 400 F but I cook it at 425 F for 23 minutes. Make sure the oven rack is in center or just below center. If it is still not done, raise the temp another 25 degrees. (Pizza Hut cooks them at 500 + for 16 minutes.) If you precook the dough, it will dry out.
Also, if your sauce is thin, be careful how much you use, that will prevent the dough from getting done. Try sprinkling parmesan cheese on the crust before adding toppings, this will keep the dough dry. Bake as soon as you assemble, pre heat oven before you add the toppings.|||Normally you would not precook pizza before adding the toppings if your oven was hot enough or if you had a pizza stone. I too have had a problem like this, so I shape my dough on a cookie sheet, lightly oiled, and bake at 425 for about 5 to 7 mins., until just beginning to show some color. Remove, top and continue baking until done.|||cook it for about 25 minutes with the cheese coverd by a sponge. trust me, it works real good|||You sure you have the correct temperature setting on your oven? Your pizza should cook evenly all the way with everything on it actually.
I usually bake mine at 400 i think and it takes about 20 mins or so to bake evenly...maybe you aren't using the right kind of pan either.|||You can put your toppings on and cook it at the same time just when it's almost done put your cheese on so it won't burn, I never cook my dough first, and for the record I'm Italian.
Hi there, I like to cook in advance and be prepared when I have friends over. I am going to make some pizza dough in the bread maker but once I have made it how long can I store it and how and then do I need to let it rise again before using it?
Thanks in advance.|||2-3 days in the fridge, wrapped so it doesn't dry out|||Be sure to wrap it tightly in plastic wrap before you refrigerate your dough, and if you plan to freeze it, wrap it additionally in aluminum foil.|||Yes it needs to come to room temperature before topping it if you want a good flavor and texture. it should keep in the fridge for a week or so and in the freezer for months.|||It can be frozen for months.
Friday, February 17, 2012
I'm going camping tonight and bringing a pizza that I just ordered. How should I heat it up over the campfire?
Thanks.|||cut the pizza into slices, then wrap the pizza in tin foil lay the pizza slices on some hot coals as close to the fire with out touching it. Every so often, check on your pizza slice to see if it's cooked yet. Hope this helps!|||Wrap it in aluminium foil and place on a grill over hot coals. You may want to "tent" the foil so it doesn't touch the cheese. It may stick to it and pull it off when you try to unwrap it. Don't place it super close to the coals or it will burn. Probably about 8 inches away. Check on it periodically but I imagine it would take about 10 to 15 minutes to heat up.|||any flat bottomed pan or pot that can be suspended or a popcorn shaker but be careful not to let flames burn it if using the latter
I used to get a pizza pie in pennsylvania, that had the name of ' Honey Pie", and I am trying to make a pizza like that, any suggestions as to haow to make the sauce?|||2 tablespoons olive oil
1 (28 ounce) can tomato puree
1 teaspoon dried onions, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1/2 tablespoon minced carrot
1 1/2 tablespoons honey
2 tablespoons brown sugar
fresh ground pepper, to taste
In a large pot, heat oil over medium heat.
Add the Tomato Puree; watch out for splatterage!
Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.|||add some sugarrrr|||add sugar or honey|||No but you can use marinara sauce. It is a little sweeter and tastes good. I have used Prego spaghetti sauce as pizza sauce, it's kinds sweet.|||Just add a bit of sugar. or a butter sugar mix to the crust when its almost done baking|||Add salt and honey.|||however it is that you make your pizza sauce, just add some sugar, brown sugar or -honey- to it till you've reached the desired sweetness that you're looking for.|||If your talking about making the tomato sauce sweeter.
Add balsamic vinegar, it gives a lovely sweetness and richness.
And doesn't make it taste of sugar.|||I have heard of pizza places that add more sugar to the pizza dough recipe to make a sweeter crust. As far as the sauce you can add honey and or sugar, but would suggest dark brown sugar for this. Dark brown sugar contains a lot of molasses, and when heated melts into an a great sweet flavor, but not a sugary one. Also helps thicken sauce as well. Good luck|||I add olive oil to the pizza crust (if im making from scratch) and it definitely adds a bit of sweet to the pizza!|||sugar or honey
I made a huge pot of spaghetti sauce and I dont know what to do with it all. Could I use some for pizza and the rest for manicotti or lasgna? And will it taste the same?|||of course, would be great for pizza. The only difference on the store bought pizza sauce is that is usually has more oregano, as that is the traditional pizza spice.|||i dont know, theyre both tomato.|||Nothing really, both made the same and both have the same stuff in it. |||i think the only difference is some spices, but spaghetti sauce should be fine on pizza and any other pasta would be exactly the same for it|||you could also freeze a portion for another batch of spaghetti later. that way, some of your work is already done.|||Most pizza sauces way back when were chunky sauces. Today most people use a very thin pizza sauce. It rolls off the spoon when you toss it on the pizza. So the difference is spaghetti is chunky.. pizza sauce is not. |||there really is no difference, I use the same sauce for all those dishes. |||pizza sauce is thicker and spicier
I am wondering what is the best way to reheat last night's leftover pizza so that the crust does not get crispy or hard. I tried microwaving it, as well as putting it in the oven, but the crust ends up hard or tough. Are there any secrets to reheating cold pizza?|||Envelop it in a loose sheath of aluminum foil for the first few minutes in the oven (use about 375 degrees), then remove the foil for the last 2-3 minutes to re-crisp the crust. The hardness is caused by the crust drying out in the fridge, when stored in the original box. To prevent that, place 1-2 slices at a time in large ziplock bags and refrigerate.|||I find microwaving does just fine.....& I don't like microwaving a whole lot of food products. Do it just enough to heat it or it will toughen the crust not just make it soft & warm as you want it. Maybe covering it in plastic wrap could help with a few drops of water to help it steam it but have'nt found it necessary.|||Heat is on a lower wattage. You may have to re-heat it longer.|||This is surefire:
Mist water onto the bottom and dry areas of the crust and microwave as usual.
This makes it almost like it was fresh.|||I spent years tryijng to figure this out. The crust is either soggy or too hard. I don't like to mention a product name if they're not going to pay me, but in this case I have to. Pampered Chef...pizza stone. For reheating pizza, ff, etc. As fresh as fresh. www.pamperedchef.com|||Microwave it while wrapped in a paper towel for about 20 seconds, then put it in the toaster until it's good for you.|||I put mine in a hot skillet on a stove for a couple minutes. The crust turns out just like fresh pizza.|||in the oven on a pizza stone|||THE VERY BEST WAY IS THE OBVIOUS HEAT YOUR OVEN 350 PLACE PIZZA ON COOKIE SHEET OR FOR BEST RESULTS ALUMINA HEATS BEST TILL CHEESE IS MELTED 8 TO 10 MIN DEPENDING ON OVEN BOTTOM LINE OVEN HAS TO ALREADY BE HOT WHEN PIZZA GOES IN|||1 min and 30 sec.................just warm it up....
Grease from a Pizza box recently spilled onto the passenger seat in my car and now i have a huge grease stain. I tried using KRUD KUTTER to remove it but it didn't work. I am in desperate need of suggestions!|||Dawn dish liquid will get all grease stains out|||Yup. I'm more lazy than most people. I used baby shampoo. Worked like a charm. Except mine was engine grease. Much worse than pizza grease, lol!
I filled a bowl with warm water and a couple squirts of baby shampoo. Then used a toothbrush to scrub it out. Then used a wet cloth to blot it up, then a dry one to wash it off. Works great.
I also found out that you can use dish soap. Dish soap has LOTS of cool purposes... everything from doing dishes to keeping ants out of your house (ants despise dish soap - a wet cloth with dish soap rubbed on baseboards and windows creates an invisible line that ants won't cross - FYI).
But hey, these two suggestions are things you already have in your house (I'm sure any other shampoo will work). Might as well try them before you go wasting more money, yes?|||Folex, it's a non-toxic product that really works.
I've used it to get paint out of wool carpet.
Spray it on and blot it off with an absorbant towel.|||DAWN.... they're right, it will take out the grease and you only have to use a tiny amount!!|||maybe try some zout. just spray it on. or u could get ur seats steam cleaned.
Hi guys,
I've got a question here. How does a pizza business such as Pizza Hut, Dominos, etc prevent losses that occurs through prank fake orders or giving fake addresses? Also, what are some of the measure that they take or implement to prevent such issues?|||Try caller ID. It helps a lot.|||Same as any other phone order / delivery business ...
1) They all have caller ID .. they use this to check if you have ever ordered before ...
2) If you withhold your number, or use a Mobile phone, they will ask you for your number .. if you refuse, they will simply not deliver .. they will ring back on any number you give, just to make sure it's 'real' (and the person at the end of the phone really did order)
All phone numbers are checked against their list of previous fake/pranksters .. so you can only ever get away with a single 'prank' call / fake address on each phone you have ..
(I would not be too surprised if all the phone delivery shops in the area share details of all prank caller phone numbers)|||Ever heard of "Banned Delivery Area" and they won't deliver there ?
When they established the delivery service they approved certain areas
and would not deliver in others
That how they do it -
It is said that pizza hut and many companies keep their recepies very confidential. Even if the coock changes, due to fixed preparation method, the recepie doesnt change its taste much.But how is it possible to keep the preparation method confidential and get the pizza prepared by any coock?|||They keep it confidential by not publishing it. They do have it printed in each restaurant. And it's spelled RECIPE, and COOK.|||If I can elaborate and expand on TJ. A lot has to do with supply, certain ingredients, come from different suppliers, to one main warehouse, Then Pizza Hut's logistics contractor would only need to pick up from one warehouse to deliver to the Pizza Hut outlets.
The sauce used to be, Step 1. Open one can of tomato.
2. Empty sachet of herbs into sauce
3. Stir well
4. Keep refrigerated, use in small batches.
Now I believe it all arrives in vacuum bags, all premixed. The trays of pasta and Lasagna are not prepared at the individual outlet, but at a major kitchen. Snap frozen and delivered to Pizza Hut Distribution Warehouse.
I usually buy the base from the supermarket and put on my own toppings, but i would like to know how to make a nice fresh pizza base, i don't have a clue. Can someone please advise me?|||Takes 10 minutes to make. I use a food processor but you can do it in a bowl if you want
Makes 1 large or two medium pizza's
Take 3 cups flour (bread flour is best but all purpose can be used).
Add 1 teaspoon yeast
Add 2 teaspoons salt
Quickly blend dry ingredients
Add 2 tablespoons olive oil and 1 cup plus 2 tablespoons cool water and blend until dough forms a ball that is rolling around the processor. If you are not using a food processor, stir well with your hands until dough comes together. It will be messy but it will come together after a minute or so.
Dump into a bowl and gently knead the dough for a few minutes
put some olive oil on your hands and rub a film on the dough and put the dough into a bowl covered with a damp towel to rise for about 1-2 hours if you are using that day.
If for the next day (better taste allowing the yeast to slowly work overnight). Just put the dough with a olive oil film into a gallon baggie or covered bowl. Remove from refrigerator 2 hours before you need it.
When dough has risen or been out of the refrigerator for 2 hours.
Divide dough if making medium pizzas (easiest to work with)
sprinkle a dusting of flour on a wooden board or counter and dump dough out. The dough works best at room temperature. Use your hands, push the dough out into a circle rotating the dough as you push. Each time making the circle bigger. You may need to add a bit more flour as you work the dough into a round. You can also lift the dough on your closed fists and gently work the dough into a round (takes practice). If it seems like a rubber band snapping back, give it 15 minutes rest and it should be easier to work. Once you get it into the shape you want, cook it as you have been doing with your pre-bought crusts.
This recipe is from Mark Bittman's "how to cook everything" cookbook and is the best recipe I have used. I collect cookbooks and have over 800 of them, so I have tried a lot of different recipes.
Do yourself a favor and buy bread flour. It makes a difference. Make it the day before also because that improves the flavor.|||when you say base do you mean sauce or crust, now if you mean sauce I can help you I suck at crust though. I make my own sauce and its pretty good, get a small can of tomato paste add water to it maybe one or two cans of water, use the same can as the paste, mix over low heat, add a little oregano and basil, garlic (fresh or powder) salt, pepper, also add a small amount of either white or brown sugar, it takes away some of the tomato sauces acidity, simmer at low heat. Now when I make this sauce for pasta I always use fresh garlic and sautee it with onion and olive oil then add the tomato paste and etc. you could do that for your pizza if you want, its optional, just taste it as you cook it and make it anyway you like.|||How to Make Pizza from Scratch
By eHow Food & Drink Editor
Rate: (52 Ratings)
Even though it has Italian roots, pizza is an American and worldwide favorite. Making your own pizza from scratch at home is not difficult and can be done with ingredients that you probably have available or are easy to find. It takes a little time to make the perfect pizza from scratch, but the result is worth it.
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InstructionsDifficulty: Moderately Challenging
Things You鈥檒l Need:
Homemade pizza dough
Homemade pizza sauce
1 to 2 Cups of shredded mozzarella cheese
Pizza toppings (pepperoni, sausage, mushrooms, etc.)
Making the Dough
Step1Dissolve the yeast in a small bowl with the warm water. Let the yeast sit in the bowl for about five minutes and stir to finish dissolving if it does not dissolve completely.
Step2Combine the flour, olive oil, salt and sugar in a large mixing bowl.
Step3Add water and yeast mixture to other ingredients in the mixing bowl. Use an electric mixer or a flat spoon to mix the ingredients. Mix until the dough begins to become thick. Add water if needed, but do it sparingly.
Step4Knead the dough. Either use a kneading hook or other attachment with an electric mixer or place the dough on a floured work surface and knead by hand until dough is smooth and elastic.
Step5Coat another bowl with olive oil and place the dough into the bowl to coat it with olive oil. Cover the bowl and set aside to let the dough rise, which will take an hour or two. It should double in size. Let it set in a warm but not overly hot place.
Making the Sauce
Step1Saut茅 the onion and garlic in olive oil in a large skillet or saucepan until tender.
Step2Blend in tomatoes, tomato sauce and tomato paste and simmer for 15 to 20 minutes.
Step3Sprinkle in salt, pepper and other spices to add flavor. There are no strict rules about how much to use, just add enough so that it tastes good to you. This is what will cause people to compliment your culinary skills.
Making the Pizza
Step1Preheat oven to 400 to 450 degrees.
Step2Remove the pizza dough from the bowl and place it on a floured work surface. Roll the dough in to a ball and begin to work it into a flat circle by pressing down on the middle and working the dough outward. Keep pressing it until it is 陆 inch thick or to the desired diameter.
Step3Brush the dough with olive oil and spoon on your pizza sauce. Use only as much sauce as you want for the pizza and save the rest. Sprinkle the mozzarella cheese over the sauce and add your toppings. Sprinkle some more cheese on top for an extra cheesy pizza.
Step4Place pizza on a lightly greased baking sheet and bake for 15 minutes or until cheese is melted and the crust is crisp and golden. Check the pizza often to make sure it doesn鈥檛 overcook or burn.|||Here you go. I make this recipe all the time.
PIZZA DOUGH
1 pkg yeast
1 1/4 c warm water
3 1/2 - 4 c flour
1/2 tsp salt
Sprinkle yeast on warm water. Add 2 c flour and salt. Beat. Pour out onto lightly floured surface. Knead until elastic. Shape into a ball. Place in a buttered bowl, turn over to coat the other side (can be a sprayed bowl sprayed with olive oil PAM if you want). Cover and let rise for 30 minutes. Punch down and then knead to force out air. Divide in half and make an 11" circle out of each half.
Place in preheated 450潞 oven for 5 minutes to set surface for your filling. Then add your tomato sauce and toppings of your choice. Place back the oven and bake for 20 -25 minutes or until your pizza is browned and the cheese has melted. Half-way through, exchange positions of the two pizzas to brown them the same.
Makes 2 pizzas. I have also kept it as one pizza and spread the dough out in a rectangular cookie sheet (with edges) which also works. Be sure to do the 5 minute cook on it before adding any toppings.
Enjoy!|||I just made some homemade pizza crust using bisquick. You just mix it with water (2 c bisquick to 1/2 c water) and add more water or flour as needed. Kinda makes it a biscuit pizza....not restaurant quality. Go onto recipezaar.com for great recipes that you can filter by rating.|||tomato sauce
How many different types of pizza can you make with the following toppings: pepperoni, tomatoes, onions and green peppers?|||16 if you count one without toppings. I don't believe this is a factoral problem, but a binary problem. Maybe we should think of this as four pairs of possibilities (pepperoni or not, tomatoes or not, onions or not, peppers or not). Then you'd multiply the possibilities (2x2x2x2). That would give you 16. If the "null pizza" is not allowed, then you have 15.
How about lets do it binary and walk up the bits counting right to left:
----
---G
--O-
--OG
-T--
-T-G
-TO-
-TOG
P---
P--G
P-O-
P-OG
PT--
PT-G
PTO-
PTOG|||Twenty four, since you have no limitations your answer can be found by this formula(n=number of toppings): n*(n-1)*(n-2)*(n-3)...until the number you multiply by is 1. In this case you would do 4*(4-1)*(4-2)*(4-3)...do this and you get 24|||A non vegetarian pizza just add all of them|||14|||24|||Okay... I dont know if you have to use them all, or if you can use however many, so I'm going to say you must use 1 and can use all of them if you want, that seems to be what you want.
Heres my thought process:
P,T,O,G
Are your toppings
1. P
2. PT
3. PO
4. PG
5. PTO
6. PTG
7. POG
8. PTOG
9. T
10. TO
11. TG
12. TOG
13. O
14. OG
15.G
15 Pizzas
I want to start small pizza delivery in one of the emerging markets in Eastern Europe. Im local; I think there is a great opportunity as there are no pizza hut or dominos. However, people are pretty much into pizza culture.
Also I have never been in this business before. Still believe in success though. What are the things I should consider first of all when I write business plan?|||To begin with-Getting the delivery system running smoothly and accurately. What's your delivery area and how far do you want to deliver pizzas. How to keep the pizza hot during the delivery. Payment options. Are you going to use the internet to take orders. Food cost. Cheese is a major factor. What type of pizza are you going to sell? Chicago or New York style or authentic Italian style. What side orders are you going to have --soda, wine, garlic bread etc. Are you going to have inside place with HDTV and sports bar or strictly a delivery place. Maintaining constant quality is difficult. You need to get notice too. What's your theme? What's your guarantee? 30 minutes or less? A lot to think about. Whose's your target customers? Military or civilians, foreigners. Good Luck!!|||some MUSTS are:
make sure you have enough employees.
but never too much, and make sure they are extremely friendly people or your customers won't come back.
make sure you can afford the place, make sure its clean, make sure your service is good, & put up a lot of advertisement!
hope i helped (:|||Can you make good pizza?
Will the locals eat your pizza knowing its from a foreign outfit?
Gasoline is expensive in Europe. Can you turn a profit?
I once had veggie pizza and it was one of the best things i've ever eaten. Anybody know how to make it?|||there is a recipe you use pillsbury dough as the crust and cream cheese and ranch packet for the sauce and then top with various raw veggies
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise or sour cream
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.|||omg go to the store and buy a PIZZA!!!!!!!!!!!!!!!!!
peace out
*kat*|||I chop up tomatoes, onions, basil, and roasted garlic (I roast it myself) I cook them all over a medium heat in olive oil (until the onions are see through) Then I put them on top of a pizza crust with some Mozz. I put it in the oven until the cheese is melted. Sooooo good. You can also grill your pizza dough and do it that way in the summer!!!|||If you don't want to make the dough yourself....Buy a frozen pizza crust. Cover if lightly with spaghetti sauce. Add mozarella cheese, sliced mushrooms, sliced peppers, slived onions (cut lengthwise), sliced black olives, and maybe sectioned artichoke hearts. Bake in a preheated oven at 375 until the crust is dark golden and the cheese melted.
Enjoy!|||This is how we make it in my family.
Spread croissant dough on a cookie pan and cook to the tube specifications (as if you were making croissants) Let cool.
Then get 2 squares of cream cheese, about 1/4 cup of Miracle whip and use the beaters to make creamy...if you need to add more Miracle whip go right ahead. Then to that add minced onion. Spread this on your croissant preparation.
Decorate with whatever diced veggies you like.
I love this stuff!|||just get all the different types of veges you know and buy(or make) melt butter add, tomatos(tinned) an herbs, and garlic for the base and then just add whatever you want on top of it
i love making pizza|||I would cheat and get a premade crust. Then you can get cans of tomato paste with italian seasonings already inside...use that for the sauce. Prepare plenty of veggie toppings. I like artichoke hearts, mushrooms, olive, peppers, and onions. Top the whole mess with grated cheese of your choosing (goat cheese is nice with a veggie pizza). Since you're looking for an appetizer, after you bake the pizza in the oven until its the cheese is all melty and the veggies are cooked, let the pizza cool. Then take a bisquit cutter or large round cookie cutter and cut bite-size rounds to serve as appetizers.|||Start with a pizza crust. You can either make it yourself or buy one. Put it on a pizza pan, now pour Ranch dressing on the crust like you would pizza sauce. Next you need thawed frozen broccoli and cauliflower mix. Put it on top of the Ranch dressing. Next cover this with a mixture of mozzarella and cheddar cheese. Bake at 425 for about 20 minutes until the cheese is melted and the bottom is as brown as you like it.|||I guess you could get pizza dough, veg you want on pizza and pizza sauce and a bag of mixed pizza cheese from the store and put a little sauce, then veg and cheese , use ones that don't have to much water also make sure the veg are already steamed before you put them on the pizza ,cook until crust is brown or warm if its completely done, and enjoy, let me know how it taste|||Tex-Mex Version
Premade crust, baked according to directions.
Top w/ the following layers, omitting ones you don't want/like.
1 can refried beans
1 small container guacamole
Chopped plum or roma tomatoes
Chopped onions
Chopped green pepper (ie, bell pepper)
Sour Cream
Shredded Cheese
Chopped green onions
Sliced olives (black or green)
Suppose a medium veggie pizza was 210 calories, so how much would be a large? Or how many more calories would be in the large pizza than the medium one?|||It depends on how much larger the large pizza is compared to the medium.
Okay, great answer. But how do you really find out?
Let's make the assumption that the calorie content of the crust is not important, and that both pizzas have the same thickness and distribution of toppings. If you have a pizza with a four inch radius (8 inch diameter) as your medium, the area of the pizza is going to be 3.14*4^2 (the radius squared times pi). The area of the pizza, which is about 50 square inches, is equal to 260 calories.
The amount of calories divided by the amount of square inches gives you the calories per square inch, which in this example, is 5.2. From here, you should use area formula (the radius squared times pi) on the large pizza to find the area.
Multiply the area in square inches by your constant for calories per square inch to find the number of calories in a large pizza. Voila! Mathematics prevails!
Suppose a medium veggie pizza was 210 calories, so how much would be a large? Or how many more calories would be in the large pizza than the medium one?|||It depends on how much larger the large pizza is compared to the medium.
Okay, great answer. But how do you really find out?
Let's make the assumption that the calorie content of the crust is not important, and that both pizzas have the same thickness and distribution of toppings. If you have a pizza with a four inch radius (8 inch diameter) as your medium, the area of the pizza is going to be 3.14*4^2 (the radius squared times pi). The area of the pizza, which is about 50 square inches, is equal to 260 calories.
The amount of calories divided by the amount of square inches gives you the calories per square inch, which in this example, is 5.2. From here, you should use area formula (the radius squared times pi) on the large pizza to find the area.
Multiply the area in square inches by your constant for calories per square inch to find the number of calories in a large pizza. Voila! Mathematics prevails!
I thought about sliding it on flour but the stone manufacturer says "no flour - it will burn". If you put the base onto the stone first it is cooked by the time the toppings have all been added. Polenta? Not everyone wants polenta on their pizza so I'd rather not.|||You don;t use polenta, polenta is a cooked end product. You use corn meal. That is what all the good pizza shops do.
You need a paddle that you add a generous amounts of cornmeal to, then lay the pizza crust on there, and add your toppings.
Then with a quick backward jerking motion slide the pizza off onto the hot stone. If it doesn't work you didn't use enough cornmeal.|||as the other have said slide it off a plate/chopping board etc if you have not got a pizza paddle
Or
if it is a thin crust pizza base you could always freeze it for an hour first, take it out of the freezer - add the toppings and put it straight on the stone.|||You could buy a pizza peel, but you'd likely still need the cornmeal. I use the lid of a cardboard pizza box dusted with cornmeal, and it works beautifully. The cornmeal mostly brushes off and it really doesn't alter the flavor so you should give it a try.|||I sometimes put it on a piece of aluminum foil, move it to the stone and leave the foil underneath it. I like the non-stick kind. A big piece of cardboard also works if you just want to slide it on the stone.|||Sprinkle stone w/ cornmeal. It's what the pizza joints use and no one complainsabot that. Just a light dusting. Next time, don't let it thaw. OR, make your from-scratch version directly on the pizza stone.|||I'd put it on a plate or serving platter to move it, depending on its size.|||Professionals use a paddle-a large flat long handled implement that slides it on. A higher end cooking supply store should have one.|||put it on a chopping board and then just slide it off useing a spatula!
Hi. I want to make a pizza. I'm making the base from scratch but all the recipes talk about placing it in a sandwich tin, pizza pan, etc. Can't you just let it rise on a plate then stick it in the oven without these?|||Bad idea. Pizza pans are cheap and the ones with holes will give you a crispy crust.
Pizza stones will make pizza just as good as a pizzeria but they are a bit pricey.|||you cannot just bake it on the rack unless you by a dough that has already been bake... it will ozz through the rack. You can use a cookie sheet or anything kind of tin for baking, but i would advice you to just put the pizza on the rack in the oven unless you want a huge mess you clean up.
Good Luck and Happy Cooking!|||Hi,
Ok! If the dough is not cooked meaning if the crust is raw just putting it on the rack could make a BIG mess but, if the dough base meaning the crust is cooked before you put your tops on SURE why not that would be just great. I would not just put raw dough right on rack. I would put it on a cookie sheet first then when it is half cooked then take it off and put your toppings on it and then bake. You can put the cooked crust right on the rack then. Just so you DON鈥橳 have to clean so much afterwords. Ok I really do hope this helps you, happy cooking and take care|||well try a cookie sheet...or just by a pizza pan and get it over with..putting the pizza on the rack isnt a good idea.it may stick and make a huge mess in the oven just get a pizza oan which you'll be able to use again. or just get a disposable, foil one
good luck:)|||Yes, you can bake it right on the rack. In fact, that's the preferred way, since you get air circulation. I think it makes a mess though, so I usually use a baking sheet|||It'll stick to the oven rack if you put it in without a baking sheet. You need to knead (lol) it after it rises, and then stretch it out onto a pan. Good luck, enjoy your dinner!|||You really should use a baking sheet, otherwise you can line your oven rack with Aluminum foil and cook it on that alone.|||I would not put it directly on the rack without a cookie sheet etc. The dough will fall in between the wires of the rack.|||yeah of course you can i doo it all the time try it.|||Use a greased cookie sheet. You can make it any shape you want (if circles aren't your thing).|||yes ...just use lower heat
I'm trying to find simple and cheap recipe for pizza base.I like pizza but I'm fed up with them ones in supermarkets, I want to make sure I know what's in it and on it so all my family can enjoy it.|||follow the recipe for dough, then cut into a circle xx|||Pizza base
Makes 4 pizzas
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
There'll be no stopping you once you've made your first gluten-free pizza dough. Pizza is universally appealing, a quick and easy lunch or supper dish, for which you can endlessly vary the toppings.
Ingredients
1 tsp sugar
225ml/8fl oz lukewarm water
15g/陆oz dried active yeast
175g/6oz rice flour, plus extra for dusting
75g/3oz potato flour
50g/2oz tapioca flour
25g/1oz dried milk
1 陆 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp salt
1 tbsp sunflower oil
1 egg, preferably free-range
Method
1. Dissolve the sugar in 150ml/录 pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance.
2. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed.
3. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced.
4. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough.
5. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes.
6. Preheat the oven to 200C/400F/Gas 6.
7. Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden.
8. Serve immediately.|||I have been using Hot Roll Mix for years. It makes a good crust, thick or thin whichever you like. I have also use bread dough which it also good.
Your favorite sauce and lots of cheese and your favorite toppings.|||it's basically just a bread dough
knead the dough once,let it rise, then knead it again and use straight away - don't let it rise.
it rises a little bit in the oven before the heat kills off all the yeast
i buy pre-made bread dough and then use that|||either make a scone base, or the best one is Jamie Oliver's bread recipe:
30g / 3 x 7g sachets dried yeast
30g honey or sugar
625ml tepid water
1kg strong bread flour
30g salt
Dissolve yeast and honey in HALF luke warm water,
In a large bowl, make a pit in the middle of the flour and salt. Pour in all the yeast mixture and make circular movements until all liquid is absorbed, then add remaining water and mix the same way until you get a moist dough.
Knead like mad for 5 minutes.
shape into a round and mark a cross on top, leave to rise somewhere warm for 40ish minutes.
Knead again, then divide into 4, roll out and put your topping on.
Bake for 7- 9 minutes directly on the oven shelf.
I use that one all the time, often baking the rest into a loaf - or simply halve it.|||I'm italian and have been using this recipe for years. Contrary to popular belief......There is no olive oil in authentic italian pizza crust. I pkg active dry yeast, 1 c warm water,3c whole wheat or unbleached all purpose flour, 1/2 tsp. salt. Mix yeast w/ water and a pinch of sugar. let proof. measure flour and salt into bowl( can also add dried herbs to crust or parmigiano reggiano) You do know you may need more or less flour. Add the yeast mixture to the flour and mix. Turn out and knead until soft and elastic, adding a little more flour if necessary. Now , you need the olive oil to oil the bowl before you put the dough in and cover it to rise for about 1 hour. Punch down, knead briefly, roll out and top with whatever you like. Don't oil your pizza pan, use cornmeal or semolina sprinkled.|||I use a quality spaghetti sauce and toppings that everyone enjoys.|||Classic Quick Pizza Dough
Ingredients:
1-1/2 cup lukewarm water
One package rapid-rise yeast
1-1/2 tablespoons sugar
2 tablespoons olive oil, plus more for oiling the dough
4 cups all purpose, unbleached flour
1-1/2 teaspoons salt
Preheat oven to 100-degrees. Pour water into bowl of full-size processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour, salt, and process until dough comes together. Process another 30 seconds. Dough should be soft and slightly sticky. If too sticky to handle, add one or two tablespoons flour and pulse once or twice.
Turn dough out onto a floured work surface; knead to form a smooth ball. Put dough in deep, lightly oiled bowl and cover with plastic wrap. Place in warmed oven. Let rise for 30 minutes, or until doubled. Remove dough, punch down and turn out onto lightly floured surface. Divide into four balls. At this point, dough may be refrigerated or frozen. Bring to room temperature before rolling.
To Roll: Place ball in center or work surface sprinkled lightly with flour or cornmeal. With rolling pin, roll dough from center to edges, to a ten to 12-inch circle.
To Grill: Brush both sides of dough with olive oil. Pick up circle by edges (like a wet T-shirt) and gently place on preheated grill.
Prepare toppings: Because baking time is short, some toppings should be precooked or blanched: meats, thinly sliced potatoes, peppers, eggplant, asparagus, broccoli, garlic, zucchini. For best flavor, grate or crumble cheese just before topping pizza. Have all ingredients ready before placing crust on grill. If using a sauce, warm before spreading on dough.|||Are you talking about the dough when you say "base"?
I like to buy Pillsbury's Hot Roll Mix. It's in a box by the baking stuff. It makes 2 10-12 inch crusts and is yummy.
Or you can use any homeade bread recipe if you REALLY want to control the ingredients.
Hope this helps~|||Get dough spreaden it out , get tomatoes and mash them to salsa, get whatever kind of chesse you like, put it on the pizza and put it in the oven, wait half an hour.
I have the crive to make pizza from scrap but i don't know the ingredients and the measurement and how long it will take the dought to cook.|||nice easy one here
http://www.gardenandhearth.com/GardenCoo鈥?/a>|||You can always goto allrecipes.com and see what they have.Plus you can adjust the ingredients by how many people you'll be serving.
I plan on going to my neighbors house next weekend to make dinner. I need a good stuffed crust pizza dough recipe. I plan on making bacon chicken alfredo pizza. I love pizza & love chicken alfredo. Had bacon chicken alfredo pizza quite alot when I spent a few months at my brothers house. Orderd it from the restraunt near his house & it was so good. I wish to make my own. I'm not much of a cooker, But I wish to learn how to cook.|||Spicy Chicken Batter:
* 2 eggs
* 2 tablespoons hot sauce
* 1 tablespoon crushed red pepper flakes
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 2 cups all-purpose flour
* Vegetable oil, to fry
* Dipping Sauce, recipe follows|||http://allrecipes.com/Recipe/Chicken-Alfredo-Pizza/Detail.aspx i recommend this website my mom and i make this recipe alot for when my brother comes home for college and when footballs on for my dad lolz|||Here's a site that has a few recipes: http://www.cooks.com/rec/search/0,1-0,st鈥?/a>
I'm tired of generic, commercial pizza places that don't provide any unique taste of their own. I would love to find a place that not only delivers to Sunnyvale but also offers something more authentic than all the others. Thanks for all your suggestions!|||Vito's, on Reed, is pretty decent. Thin-crust, NY style, lots of flavor.
Cicero's in San Jose is IMO even better.
Everyone at SJSU raves about A Slice of New York on Stevens Creek. Pizza Antica, over on Santana Row, has crummy service but good pizza too.
I'm making a pizza for lunch, and this is the first time I've done prosciutto on pizza, so let me know what you thing would be nice with it.
Thanks!|||Prosciutto, some sundried tomatoes maybe, mushrooms, roasted peppers, definitely fresh basil. And of course fresh mozzarella! and a drizzle of olive oil and cracked black pepper. :)|||Black olives and mushrooms would be good. You could also try a white sauce with spinach. I love fresh jalopenos on pizza and Im sure they would be great with prosciutto.|||arugula, nice and peppery to contrast the salt, and heart of palms:)|||I think a simple mozz cheese and fresh oregano and basil would be nice.|||pineapple|||MMMMMmmaybe some red or yellow bell peppers!|||artichoke hearts and goat cheese
I've tried several different recipes over the years but it never turns out like the kind from pizza chains for some reason. I've tried everything I can think of, from changing up the crust and experimenting with different sauce recipes, to adding more cheese, but can't figure out what the secret is.
Does anyone have any tips on how I can improve the taste to make it more similar to ordering a pizza? Surely there's a few people out there that have worked for Dominos or Pizza Hut and would be willing to share the secrets...|||it depends on the oven for the perfect bake first off, second the sauce is all the same in all the chains so basically its a "SECRET" that comes in a pack but the best way to figure it out is but actually takin the time to taste itand knowing your seasons, then it comes to the crust if you work for the company you can find out the ingredience but it all depends on the yest, flour, sugar, salt and the extras you want like rosemary, garlic and what not if you put the basics together correctly the you will ahve a good crust, now it come to the cheese, it has to be the perfect age and "REAL" cheese no store brands and use three cheese not just one type, now here is the tricky part every chain uses differnt meat the meat has spices and you will ahve to go to the chain you like and ask them what meat they use and where to buy it im sure a cool guy will tell you remember i said a "COOL" guy, finally the most important thing is the veggies HAVE TO BE FRESH or the pizza will not taste professional. thats all i can tell you i hope it leads you far in your search. :)|||Buy a pizza stone, put it in your oven. I cook my pizzas in a 550 degree oven, and they are better than most pizzerias.
Read the article in Sunset Magazine:
http://www.sunset.com/food-wine/techniques/how-to-make-pizza-00400000063306/|||A commercial pizza oven does very different things to a pizza than a regular home oven does.
Check out the discussion on ditto here: http://www.varasanos.com/PizzaRecipe.htm
I am a thin crust man, and Pizza Hits is consistently my favorite on that score, for a crispy thin crust, or Anthony's in Ocean City MD for a softer thin crust.
Top it with tomato sauce, nicely seasoned, cheese, pepperoni, sauage, (but not too spicy, that's the pepperoni's job) and mushrooms. I am picky about shroomage on my pizza, I like really thin cut and precooked a bit before being put on, so they shrivel and brown a bit. Extra cheese, mozzarella with maybe a hint of cheddar.|||Well I love cheese. I always get extra cheese when I get a pizza. I usually get a pan crust too because I like to sink my teeth in and its all gooey and cheesy. I like my meat but I can do without it and just go with a cheese pizza. Now Im getting hungry, so thanks. LOL!!|||Meat lovers ALL the way, with cheesy crust.... YUM - Pizza Hut|||i just go to the store and thats california pizza kitchen -garlic and chicken sooo yummy!|||I like thin crust pizza with tomato sauce, sliced roma tomatoes, pepperoni, fresh basil, mozzarella and provolone cheese, and jalapenos....okay, now I'm hungry. Thanks! :)|||I'm a plain person. I like round pizza with just cheese and butter crust and not alot of pizza sauce. But that's just me.|||Pizza Hut.. Veggie..thin crust.. no tomatoes, no mushrooms|||BLECH! THIN CRUST IS TERRIBLE!
Ha ha. I like mine hand tossed or deep dish---always with a yeast dough. Not only that, but I like a little bit of pancetta, dried tomatoes, or fresh, ripe ones. Italian sausage, garlic, and basil are a win, too! I love really authentic Italian flavors, and butter, garlic and herbs brushed heavily on the outside crust! Mmm!|||Thick cheese crust.
Light sauce.
Heavy 4 cheese
Onions
Mushrooms
Green peppers
Zucchini
Garlic sauce for dipping|||I love thin crust pizza with fresh tomato sauce,and tons of greted mozzarella cheese..|||thin crust
tomato, cheese, italian seasonings (oregano, parmesan, garlic)
possible toppings but no more than 2 at a time b/c gets too soggy: pepperoni, mushrooms, tomato, green pepper, sweet onion, anchovies|||Hmmm, I also like thin crust. I would top my perfect pizza with bbq chicken, pineapple, and lots and lots and lots of cheese. I know, its plain, but mmmm, its my fave kind!!!!|||Perfer making my own - thin crust, pizza sauce, mushrooms, peperonni, tomatoes, green pepper, red pepper, shredded cheeses.|||I make my own crust and sauce, and have special pans with air holes on the bottom to make it soft yet crisp on bottom. In my sauce i add basil and oregano from my herb garden, right outside the kitchen door. I add parmesan and garlic to the dough before I press it into the pans. Toppings I like best are pepperoni, italian sausage, mushrooms, jalapenos, a little canadian bacon and pineapple.
A little cheddar or swiss doesnt hurt either.|||a homemade from scratch crust, chicken breast cut into chunks, bacon, pepperoni, pinenuts, goat cheese and drixxle with a sweet bbq sauce..........bliss!|||Thin or hand tossed crust, white sauce (Dabruzzis Italian Foods in WI makes an awesome one) that is Italian cheeses and heavy cream/butter based, chicken breast, Vidalia (sweet) onions, and water chestnuts. I also like to add artichokes sometimes. Mushrooms if you like, but my husband and kids won't touch them. If you want a pretty and colorful pizza, add a variety of different colored fresh peppers (yellow, red and green- make a wonderful display).|||Pinapple, pepperoni, sausage, and cheese. yumm. ;]
I have this raw pizza dough from a restaurant that I love to play with and stretch. It is getting a little bit hard. Will adding water keep it softer?|||Try adding minimal water and keep it in a sealed tight container.|||Wrap it in plastic wrap or place it in a ziplock bag. Take out all the air and put it in the fridge. Depending how long you wait to use it, take it out and punch out the air every day or so.
Hope this helps!
See, there's this pizza in the fridge, but whenever I try to heat them up, they always end up having toasted, if not crunchy crust. How do I heat it up while retaining the softness of the crust?|||Microwave it uncovered for 30-60 seconds, depending on your microwave. Mine always comes out fine.|||Microwave at high temperature for 2 - 3 minutes. ah i miss pizza....sigh expensive to have a pizza meal..lol..
no more than 3 otherwise it will bbq your pizza uneatable.|||Don't put it straight on the toaster oven rack. Put it on a baking pan, and don't toast it. Preheat the it to 400.|||Put it in the oven on the lowest temperature and watch it.|||Try the microwave. It still isn't going to be like it is fresh.|||microwave|||Microwave, 1 min. per slice.|||I put it on a pizza stone in the oven at 425 for 10 min..|||Throw it in the microwave!|||re-heat it in the frying pan
We use our bread machine to make pizza dough. Will the dough be tougher if we use regular all-purpose flour instead of bread flour? Bread flour is supposed to be richer in gluten so it will stand up better to being machine-kneaded, but I don't know if it will matter since we are making pizza dough this time.
Any experience? Any technical know-how affecting this?|||I used both, also whole wheat with regular flour before on my bread machine, it wasn't that big of a difference
2tbs dried granulated yeast
3 cups bread flour
1tsp salt
2tbs sugar(I add honey instead)
2tbs olive oil 1 cup water
italian herbs
, plus 2tbs of water, add all the liquids first, the dried ones, last with the yeast, bake at 400 oven, My leftovers i freeze
wheat dough
1 1/3 cups water
2tbs olive oil
3/4 tsp salt
2cups all purpose flour
2cups whole wheat flour
2 tbs yeast
instructions, same as above|||No, it works fine.
I have an easier and shorter way to make the dough.
Use your food processor.
Mix all the dry items first.
With motor running add the oil.
Still running add the water til you get a nice dough....if too loose add more flour....if too dry add some more water.
Best of all it kneaded for you.|||You can use all-purpose, but it won't be as stretchy as it would be with bread flour. Being kneaded through the machine will actually help since it will develop the gluten in the flour.|||Over the many years that I made bread products in my machine, I never used bread flour.
In order for the glutens to be damage in your bread machine, the thing would have to run much longer and harder than it could without overheating.
The other option is to use your food processor. Add the flour, yeast, salt and oil; process for a few minutes and then kneed on the counter.
I have just been given a pizza maker. How do you make your own base? I don't like the bases that you buy from the supermarket. What is your personal favorite topping?|||3 cups four, 2 tsp salt and 1 1/2 tsp yeast combined in a food processor (or bowl if doing by hand)
Mix 1 1/4 cups tepid water and 2 tbs olive oil in a cup.
With the motor running, slowly add the water/oil until it comes together. If doing it by hand, quickly mix with a spoon or your hands until the dough comes together.
Dump onto a floured board and knead 40 times.
Put in a bowl, rub olive oil over the surface of the dough and cover the bowl and let rise for a few hours.
It's best made the day or two before you use it. Just let it rise for 1 hour, and refrigerate in a covered bowl (or ziplock bag). Take it out 2-3 hours before you need to use it.
My favorite toppings are sauteed mushrooms, sausage, vidalia onion, margarita style (fresh mozzarella, sliced tomato and basil), and garlic pizza (my personal favorite). For garlic pizza, just saute 4-5 cloves finely chopped garlic in 1/4 cup olive oil quickly (do not brown the garlic). Spoon the garlic oil over the formed dough, salt and pepper the pie and top with mozzarella and fresh parm cheese.|||Making pizza dough is easy. It is a bread dough.
1 1/3 cups warm water (less than 95 degrees)
1 T. sugar
1 pkg. or 2 1/4 tsp. yeast
2 T. olive oil (or veg.oil)
4 cups of flour (can substitute 2 cups of whole wheat flour for white flour)
3//4 tsp. salt
Put sugar in water and add yeast. Let proof (that means walk away and leave it alone for up to 10 minutes until it gets bubbly). Add most of flour, oil and salt. Let mixer with dough hooks do the work. Add the remaining flour only if needed. The dough should be moist, not dry looking, and form a ball.
Let the mixer do the kneading for about 4-6 minutes. Let the dough rest for 10 minutes and then roll or pat to 16" circle (or whatever shape you want). Top with sauce and other toppings. Bake in oven until dough is golden.|||i buy a frozen bread dough thaw it work it onto a pizza pan
add pizza sauce
lot of mozzarella cheese
pepperoni
sausage
onion
greene bell peppers
I don't have the ready pizza dough. I wil have to make it from scratch.|||INGREDIENTS
* 3 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Copied from www.allrecipes.com
Looks easy to me! :)|||lil bit of water n flour. mix it together untill it makes a dough. do everything that ur supposed 2 do after that (kneading, rolling ect)|||Equal parts Bisquick and water.|||2and a half cups self raising flour half cup plain flour pinch salt 2tbls oil and water hot oven 15min|||It's actually quite easy. The IMPORTANT thing to remember is to allow it to rise.
Look on line for a good pizza dough recipe, there are tons of em. Remember to spread a little olive oil on the crust B4 you bake the pizza.
Douglas|||If you don't have dough use sliced bread. Get a piece of sliced bread cover it with tomato or pizza sauce top with grated cheese and your choice of topping. Easy and cheap.|||You can make the dough a day or a couple of weeks ahead. Put the individual balls in zip-top bags and refrigerate overnight or freeze for longer. Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.
ingredients
1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110掳F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil
how to make
Making and dividing the dough
Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
Rising and storing the dough
What you do next depends on whether you want to make pizza right way or at a later date.
If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
Shaping your pizza
Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.
Flatten the ball into a cake. Flour your fingers -- and the board -- for easier handling. Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin.
Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other (see Video). Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin, and remember that the thinner the pizza, the less topping it can handle.
Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.
Topping your pizza
For some people, pizza isn't pizza without the scarlet of tomatoes peeking through the cheese, but there are many delicious savory combinations that show off fresh seasonal produce. It's better to use winter vegetables like greens or even canned tomatoes when fresh tomatoes are out of season.
To get you started, here are two of my favorite ways to top a pizza -- plus lots of suggestions for combinations to inspire your own designs.
To make the Angeli Caff茅's favorite, Pizza al Caprino -- Over the shaped pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6 oil-packed sun-dried tomatoes (drained and sliced), 3 ounces crumbled goat cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin olive oil.
To make a simple flatbread -- Scatter sliced garlic (3 to 4 cloves), minced fresh rosemary (from 1 small sprig), and coarse salt over the dough. Make several 1/2-inch slashes to keep the dough from puffing up. Drizzle with lots of extra-virgin olive oil before baking, and garnish with Parmesan. Serve this delicious "Pizza Aglio e Olio" with a salad or cheese.
To design your own pizza -- Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.
Saut茅ed onions, fresh sage leaves, grated pecorino romano, grated Parmesan.
Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.
Saut茅ed leeks, chopped artichoke hearts, a bit of crushed tomatoes, grated Parmesan.
Italian Fontina, Gorgonzola, sun-dried tomatoes.
Garlic, olives, capers, anchovies, and crushed tomatoes.
Sliced tomatoes, mozzarella, fresh basil.
Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.
Cooked Italian sausage, saut茅ed onions, Italian Fontina, mozzarella.
Saut茅ed mushrooms, thinly sliced cooked potatoes, Gorgonzola, crumbled cooked bacon or pancetta.
Baking your pizza
Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500掳F. Ideally, let the stone heat in the oven for an hour.
Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.
If you've never made pizza dough before, of if you have and wish you hadn't, you'll be delightfully surprised at how simple this recipe is. It takes longer to read the recipe through than it does to prepare it (unless you've taken one of those speed-reading courses). The dough keeps marvelously well in the refrigerator overnight or in the freezer.
Make this ahead for Chef Kathleen's BBQ Chicken Pizza!
Yields: two 12-inch thick crusted pizza crusts or four 10-inch thin crusted pizza crusts
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes (plus about 2 hours rising time)
3 1/2 cups unbleached flour
2 packages active dry yeast
1 teaspoon coarse-grained salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water
1/2 teaspoon olive oil
Cornmeal for dusting pizza peel or cookie sheet
Place flour, yeast, salt, and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water; knead on low speed until dough is firm and smooth, about 10 minutes. Turn mixer off. Pour oil down the side of bowl. Turn mixer on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil.
Alternatively, using a food processor fitted with a metal blade: Place flour, yeast , salt, and sugar in bowl of a food processor and pulse to blend. Pour water through feed tube with machine running. Process until dough forms a ball. Place in oiled bowl.
By hand: In a large bowl, whisk together flour, yeast, salt, and sugar. Stir in water until dough begins to form. Knead dough on a floured surface until smooth, about 10 minutes. Place in oiled bowl.
Cover bowl with plastic wrap. Let dough rise in a warm spot until doubled in bulk, about 2 hours.
Rolling out the dough and baking the pizza:
Preheat oven to highest setting, 500掳 or 550掳F. If using a pizza stone, place stone in oven on bottom rack and heat oven 1 hour. Punch dough down and cut in half or fourths. On a generously floured work surface, place one piece of dough.
By hand, stretch dough into a circle. For thin pizza, roll dough into a large circle with a floured rolling pin until very thin. Don't worry if your circle isn't perfect, and if you get a hole just pinch edges back together. To prevent dough from sticking to counter, turn dough over; add flour to dough, counter, and rolling pin as needed. Sprinkle a pizza peel or rimless cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12 minutes, or until golden. Remove pizza from oven, using a pizza peel if you used a pizza stone, and serve immediately. Roll out remaining dough, top with desired toppings, and bake or freeze in freezer bags.
Cook's Notes: Make double batches of the dough and divide and freeze leftovers so you've never got an excuse to eat out. Place bag of frozen dough on the counter before you leave for work. By the time you cruise in from your commute, the dough will be ready to roll, top, and bake.
If you don't have a pizza stone, put one on your wish list and get it as soon as you can--preferably one the size of your bottom oven rack, not a round one the size of a pizza, which is just too small. Keep it in your oven at all times. That's a great place to store it, and it'll never bother anyone. Lots of dished love to be cooked on a stone, which provides extra-high heat.
If you are using a pizza stone, have the second pizza ready to go onto the stone immediately after the first pizza comes out. Just left sitting on the stone, the cornmeal burns.|||I buy frozen bread dough. Let rise according to 'fast rise' directions on the bag. Oil and cornmeal on a pizza pan, spread out the risen dough, and bake at 375 for 12 minutes. Then add sauce, cheese and toppings, and put back in oven for another 20 min. There ya go.
Even easier, use a loaf of french bread, and make french bread pizzas.|||go to supermarket....
look for a pizza and use ur money then paid it...
then put inside to the oven or cook it...
thats is the most easy ways for that...|||http://www.lifeinitaly.com/food/pizza.as鈥?/a>
check this link....
Not a home made pizza in a box or anything, one that a pizza place would make.
All help is appreciated and a best answer will be chosen.|||About one sixth of the price of a shop bought one at most - meanwhile you can safely ignore the SPAM MERCHANT|||It costs 1 pig, 2 cups of milk, 3 tomatoes, and 4 square feet of wheat as it grows in the field. Report Abuse
|||Depends on what ingredients you use. And you can figure whatever the price of a pizza, the actual cost of the pizza would be about a half of that. Then you add operating costs. The profit on the pizza would be just a couple of dollars. So, for a 12 dollar pizza, figure about 6 or 7. It is going to depend on the restaurant and what prices they are able to get for their ingredients.|||I would say around five dollars or so.|||maybe 20 dollars
depends on what u put on it
I want to make a homemade pizza, but really want to have a crust like Pizza Hut. Any ideas for any of their crusts (pan, thin, stuffed crust) would be great!|||PIZZA HUT ORIGINAL PAN PIZZA
Sauce
1 (8 ounce) can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt
Combine and let sit for 1 hour.
Dough
1 1/3 cups warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter-flavored Pam
Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir
to mix well. Allow to sit for two minutes.
Add oil and stir again. Add flour and stir until dough forms and flour is
absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough
into three balls.
Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is
spread evenly. Using a rolling pin, roll out each dough ball to about a
9-inch circle. Place in cake pans. Spray the outer edge of dough withPam.
Cover with a plate.
Place in warm area and allow to rise for 1 to 1 1/2 hours.
For each 9-inch pizza
Preheat oven to 475 degrees F.
Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.
Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
Place toppings of your choice in this order: Pepperoni or ham,vegetables,
meats (cooked ground sausage or beef)
Top with 3 ounces mozzarella cheese.
Cook until cheese is bubbling and outer crust is brown. Cut into six
slices.|||Okay I worked at pizza hut for a while in college. Everything is premade and comes ready for them. The employees just add water to the dry ingredients and then mix it up.
The veggies are raw when they go on the pizza, first add the sauce, then 1 layer of cheese, then toppings and the another layer of cheese.
They also use a "speed ring" to get the sauce an even distance from the egde.
If doing thin crust perforate the crust by poking holes in it so that is stays flat.
Also there is a lot of oil that goes into the pizza pan before the crust goes in. Like 3 pumps from the large oil bottle. It come out sizzling, as if the bottom is deep fried kinda.
Go ahead and try the copy cat recipes above to see wich one you like the best.
Also try baking it at a little higher temps.|||While I wouldn't exactly consider Pizza Hut's pizza to be a high quality pizza... you cannot make a proper pizza in the standard home kitchen. You could if you had a wood burning oven, or a pizza oven. Homemade pizza dough never comes out as good as a pizza from a pizza place. You also may want to make the dough at least a day in advance for it to have a more traditional flavor closer to a real pizza dough instead of adding malt, or using special yeast.|||Pizza Hut Original Pan Pizza Recipe-Close Clone Recipe
1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.|||Pick up phone, dial your local pizza hut, place order, wait. When pizza arrives give man money and tip, and then enjoy.
I have for years attempted to make pizza as good as the store bought kind. It can't be done. I wish you luck , but I do not haave much hope.|||try calling them and asking the ingredients for the base?|||buy the box version of any pizza. mix and form your pizza to the desired size and thickness. Sprinkle a little cornmeal on the bottom of pizza pan, lay your pizza over that and place in the oven for 3 minutes,at 350 degrees, take out. Apply your favorite pizza sauce and toppings, then mozzarella cheese,put back in oven until cheese melts, done!
note: stir fry veggies a few minutes before adding to pizza
..........sprinkle garlic powder and italian seasoning over pizza
before placing in the oven.
...........salt and black pepper optional|||you should apply and work there for like one month, until you get the hang of the ingredients until you know how tomake it. ;)
My parents bought frozen pizza from the store and put it in the freezer. The freezer was broken for at least a day. They fixed it and put the pizza back in. How can you tell if the pizza is spoiled or bad? Can I still eat it?|||smell it and see if it dosnt smell right.|||look at it
answer mine http://answers.yahoo.com/question/index;鈥?/a>
Kids bring in ice bars, cup cakes, all sorts of thing. Would find anything wrong with bringing in pizza and pop to school to celebrate a childs birthday?|||In my daughters school when they celebrate a birthday in the class room. They do it towards the end of the day. So it does not interfere with lurch. I have brought in pizza hut pizza and pop for my daughters birthday. Just to be safe. I ordered all cheese, because not everyone likes the same toppings. The school did not have a problem wtih it.|||At my kids school we can bring anything we want in, as long as the school is not paying for it, they don't care! But I think it is because a lot of parents prepare lunches, and it would be a hassle for the cafeteria to prepare for kids then have them not eat.|||There could be allergies to any of those items. I wonder if it was because of the brand name. Maybe the school has a policy against real food as opposed to desserts. There are all sorts of regulations dealing with the federal school lunch program.|||seems a little odd... I think that Pizza Hut pizza is far from being as bad as some of the nutritionally void food that kids eat.
However, she should talk to the school. Perhaps they have rules associated with the sorts of food they want available for the kids.
Or maybe they have some deal with another pizza chain to be the only pizza in the school or something ridiculous like that.|||A lot of schools are cracking down on unhealthy foods/treats because of the problem with obesity and diabetes plaguing our youth. Maybe they've drawn the line at Pizza and Soda because it substitutes as lunch, where are a cupcake or a cookie is a treat. Not only that but other parents may not want their children eating greasy pizza for lunch. Additionally having pizza and soda takes time and can be seen as a party, which other parents might not be able to afford for their kids, thus giving one child special treatment in the eyes of others. So while yes, it is a nice thing for her to offer, there are many reasons for the teacher to say no.|||Some children also might not be able to eat whatever is on the pizza for allergy or religious reason. I'm surprised they let you bring sugar products.
The first person who mentioned branding has a hugely good point. A pizza hut box advertises within the school.|||This shows that America has gone PC nuts
NO true radical muslim could look at a pizza and believe it is halal
but the stupidity of the school system can squash a child's EXCELLENT idea with their friends|||It depends on each School and what they allow and don't allow... My daughters school doesn't allow anything homemade to be brought in.|||no thatsounds a little strange i do not see why they would not let u bring it
I like Hungry Howie's. They are a small national chain. I usually get pepperoni and onions on a cajun crust. I am also a sucker for the Supreme pan pizza from Pizza Hut.|||We always order from Little Caesar's. Their supreme pizza is great and a good price.:)|||Imos Pizza in St. Louis they have a thin crust and use real provel cheese its the best|||CiCi's Bar-B-Que Pizza!!! (ranch dressing on the side for dipping)|||Pizza Hut.......Veggie Lovers Ü|||We used to eat Domino's, but in about the last 9 months or so we started calling in an order to Costco's food court for their pizza and take it home. It's worth the drive....the pizza's always fresh and tastes FAR better than Domino's ever did.|||aI'm normally not a "chain" person (I live in Chicago area-many "real" ones to choose from!), but I've had a few "Domino's" that are pretty good. "Little Ceasar's" tastes like they put the toppings on a piece of cardboard.|||pepperoni lover's @ pizza hut. actually, that's what i'm having today for lunch.|||I like the pizza from a local pizza place in Northern California,
Lampost Pizza. I usually order the supreme. But I love Sausage and Black Olive.|||Chain? Probably Pizza hut. Go out of our way to get a great pie at Pizza King! Yuuummmmm! ;-)=|||pizza hut - bacon, sausage, and anchovy|||domino's and cheese and pineapple pizza and breadstick with marinara sauce.
In Kansas, it is now illegal for a student to bring pizza for lunch on a special occasion such as a birthday. They say it is to help "fight obesity."
To me this is ridiculous. The state has no right to infringe on personal choice that way. Eating pizza one day is not going to fuel obesity. The government cannot make anyone a better person. It should be left up to the parents. Not the nanny-state that our government is placing us under.
I was wondering what your opinions on this are.|||I think it's irresponsible and outrageous.
Who do they think they are?|||The school should be promoting healthy eating for sure, but there is nothing wrong with having the occasional pizza.
I suspect they would loose a legal challenge to this.|||I think it's fine. If you want pizza that bad, eat some when you get home. It's not a big deal, fatties.|||I'm not even in America! All I know bout Kansas is this and Westboro baptist church!|||That's so dumb .
There's way worse thing than pizza .
I'm gonna attempt making a huge Chicago style deep-dish pizza this weekend..... what are some incredible ingredients I can add to this pizza? Or even to the dough or tomato sauce?|||for the sauce, get a handful of sun dried tomatoes, soak in a little bit of olive oil if they are not already done so. (I dehydrate my own home grown tomatoes, and store them dry until I want to cook with them) slice up a clove of garlic, cook in a bit of butter on low heat till lightly brown, add a small can of tomato paste, a little oregano and thyme, add just a couple drops of liquid smoke, just enough for the essence of smoke don't over power it...salt and pepper to taste. a teaspoon of rice vinegar, teaspoon of black strap molasses use a blender or food processor and blend it all together, cook in a sauce pan or microwave it on a medium setting enough to let the flavors meld a bit ..set it aside till you have made the dough,
For toppings, go to a Deli that has Proschutio, bauernschinken, and Hot coppa and maybe some Grand Speck ham, Try Provolone cheese mixed into your fresh mozzarella , for fun, cube up some Asparagus if you like it.
thin sliced Porcini Mushrooms, have a lot more flavor than regular white button...enjoy!|||Believe it or not....Chicken Marsala with mushrooms. Soooo good.|||I like to use roasted garlic chicken pieces in mine.|||cajun sausage.
also cats milk is good to, adds a rich buttery flavor|||steamed broccoli....bacon,...|||white, garlic with spinach and feta cheese
I need to train for a pizza eating contest and would like some tips please.|||Try to exercise regularly before the contest. Don't starve yourself before it, eat smaller meals leading up to the event.
The best way to stretch your stomach is to eat lettuce. It is mostly water and takes more calories to digest than it carries, so all it really does is stretch the stomach.
After eating, when you begin to feel slightly full, stand up and wiggle your hips from side to side for 5-10 seconds. This makes the food go down your esophagus faster and squashes it up in your stomach.
Make sure you drink something to help wash down the pizza.
Good luck =]|||chug rinse repeat|||I have no idea because my maximum is 2 slices of a small pizza. There was a similar question a few days ago and one of the responders gave a website address. I don't remember what is was though. You may want to check out the resolved questions.|||Eat pizza|||Give it to the dog
<.<
>.>|||Eat. The. Pizza.
LOL.|||you cant beat me boy, i devour entire pizzarias|||Don't eat the whole day and start chewing like mad. Burp if you have to because that's what pizza does to you. After you burp, wolf down another one.
My friend wants to try a pizza hut pizza.There are no pizza huts where he lives so I'm going to put the pizza box in a box address it and then mail it to my friend.How do I keep it from molding while its being mailed.|||pack it with freezer packs in styrofoam. then send it like express. also, ask where the hubs are located(sometimes it can take a few days extra because of mail hubs that process mail for surrounding states or other parts of the country).|||Don't use dry ice. Dry ice is INCREDIBLY cold and will freeze that sucker solid and completely change it's taste/texture.
Let the pizza cool completely. Wrap the pieces individually in parchment paper, then put each into a ziplock bag. Ship in a small cooler or styrofoam container with regular ice packs and pay for NEXT DAY AM shipping.
It will be expensive but it will arrive as if you had kept it in your own refrigerator overnight.|||Use courier instead.
Let the pizza cool completely. Put it in the fridge to get really cold. Wrap it in parchment paper and then foil. Put a couple of small freezer packs in with it and send it off. It will get there in two days max and should be fine.
(I sent spaghetti sauce this way once, lol)|||Unless you send it frozen on dry ice overnight, I wouldn't try it, You have no idea what it the pizza will go through on the trip.
guyz & girlz.my oven finally retired today &now right now some of my coool friends are arriving.they allllllllll llllllooooooovvvveeee pizza.please i need immediate help!|||Hi !!!
How about...
Hot Pizza Dip
Ingredients
8 oz Cream cheese, softened
1 teaspoon Italian seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup Grated Parmesan cheese
8 oz Pizza sauce
2 tablespoons Chopped green pepper
2 tablespoons Thinly sliced green onion
Breadsticks or tortilla chips
Preparation
In a mixing bowl, beat cream cheese and Italian seasoning. Spread in an ungreased 9 in. microwave-safe pie plate. Combine mozzarella and Parmesan cheeses; sprinkle half over the cream cheese. Top with the pizza sauce, remaining cheese mixture, green pepper and onion. Microwave, uncovered on high for 3-4 minutes or until cheese is almost melted, rotating a half turn several times. Let stand for 1-2 minutes. Serve with breadsticks or tortilla chips.
Yield: 3 cups
-----------OR...
Pepperoni Pizza Dip
Prep Time: 5 min
Total Time: 6 min
Makes: 12 servings, 2 Tbsp. dip and 16 crackers each
1 cup prepared pizza sauce
25 slices OSCAR MAYER Pepperoni, finely chopped (about 1/2 cup)
2 Tbsp. KRAFT Shredded Mozzarella Cheese
WHEAT THINS Snack Crackers
MIX pizza sauce and pepperoni in microwavable bowl.
MICROWAVE on HIGH 30 seconds; stir. Microwave an additional minute or until heated through. Sprinkle with cheese.
SERVE as a dip with crackers.
---------OR, LASTLY...
Hot Pizza Dip
You've got your favorite pizza toppings, but what to eat them with? Try breadsticks, carrot sticks, or celery sticks, oh my!
Think of this as chafing-dish pizza without the dough! Five minutes in the microwave and you've got an appetizer on the table.
Prep Time: 10m
Cook Time: 5m
Ready in: 15m
Yield: 16 servings
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives
Directions
In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.|||microwave?|||Do you have a grill? If so... light it up and throw a pizza on there! It actually works really well! Make sure you don't set it too high, and monitor it as it cooks. Your pizza will have a great crispy crust!
If you want to make it from scratch... Try this one!
Pizza on the Grill
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
DIRECTIONS
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.|||If you have a barbecue pit, you can cook pizza on that.. Anything that makes heat will work except for a microwave oven then it will come out soggy....|||Well do you have a grill? You can easily put pizza on the grill basically using the same exact method. Bobby Flay does this ALL the time. . . . Give it a try!|||you can fry it or grill. If you grill it you should do a cheese kind it's so easy that you should known how.|||Use your barbecue.|||Grilled Pizza
INGREDIENTS
1 ready made pizza crust
2 cups shredded mozzarella cheese
1 cup tomato sauce
1/2 cup chopped green bell pepper
1/2 cup fresh sliced mushrooms
DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
Feel free to experiment with your favorite toppings!
Something that tastes close to the pizza hut sauce.
What have you tried?|||I don't like any jarred pizza sauce. If you have a good spag. sauce that you like, use that, but add some oregano. IMHO oregano is a MUST for pizza.
If I'm in a hurry and don't have any sauce on hand, I'll water down some tomato paste, add pepper, oregano, basil, garlic powder & onion powder. It's fast, easy, and very tasty.|||Pizza Hut Sauce Clone
1 (8 Ounce) can tomato paste
1/2 cup water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic
1/2 teaspoon marjoram
1/2 teaspoon salt
This has canned content but I cant think of any sauces that came in the super market that match it well|||I use whatever canned or jarred spaghetti sauce I have. I never eat pizza hut, so I couldn't tell you what is close. You only use a little to moisten up the crust anyway.|||I just use commerrcially bottled spaghetti sauce.|||Don Pepino pizza sauce
I'm on a low carb diet, but I absolutely love pizza. As a compromise, I will usually buy a pizza and eat everything but the bread. This last time the pizza I had was:
Large pizza from Dominos
Extra Cheese
Pepperoni
Pineapple
Jalapeno
I want to keep track of how many calories I eat so I want to know around how much this meal has.|||You realize that all those have carbs in them as well. Plus carbs are the least of your worries there. Pizza's are greasy and fattening, even without the bread.|||Can't help you here, but if you don't mind cooking for yourself look up lo-carb pizza crust receipies... They use almond meal/almond flour, or soy flour, or other nut flours instead of regular wheat flour.
I hope this helps :)|||U can eat pizza here and there, just don't eat more than 4 slices and keep your calories down through the week. But your still looking at close to a 1000 calories for 4 pieces with no crust
I have a pizza from Pizza Hut sitting in my refrigerator from about a week ago and I am hungry. Is it still okay to eat?|||If your fridge is nice and cold, and the pizza has been kept covered with plastic wrap or foil, it should be OK. Zap it for a few minutes in your microwave first. I've kept pizza in my fridge for a week, and I survived. LOL|||i would smell it and see if it looks good before eating it|||naw
a week is a streach|||I think it is fine. I have had pizza about a week after I have gotten that was refrigerated and I didn't get sick at all.|||a whole week???....nope,don't do it unless you want a stomach ache & diarrhea.|||I don't know. Pizza never lasts that long at my house.|||if it isn't growing green fur it should be fine
We get mixed results when we buy pizza dough from the store. I'm trying to find a good, simple recipe for pizza dough from scratch, and tips for getting a nice crust in a basic electric oven. Thanks!|||Since I found it I'm following this recipe:
http://www.happystove.com/recipe/123/How鈥?/a>
I cooked it both on gas and electric ovens with great results.
As a suggestion, use one of those pizza stones to get a crispy and uniformly cooked pizza!|||Here is my way.
Flour, salt, olive oil, yeast, sugar and water. I combine strong flour:weak flour=2:1 or so. A pinch of salt. Sugar is only to make yeast act faster.
If you have an ordinary electric oven, set the oven at the highest temperature at first, about 250C? This will help the bottom of your crust get crispy. You may want to drop the temperature as the pizza cooks since you want to cook the crust and the toppings at the same time.
It depends on your dough, sauce, topping and oven. In my experience, it is easier to bake pizza with an oven heated from blow not from above. It is probably because the crust takes longer to cook than the sauce and toppings at the same temperature.
Keep baking. My favorite pizza is the simple margherita even though I'm a big meat lover.|||i have made tons of pizza at home and what i do is buy the pre-made pizza crust from the store, then add the sauce and cheese and any meat and after it comes out i sprinkle some fresh vegetables on it to give it a nice refreshing crunch-olives, peppers, mushrooms and onions. Very yummy! turns out perfect every time!|||Try this one!
4 cups all purpose flour
1 cup lukewarm water
1 cup lukewarm beer or ale of choice
1/8 cup dry yeast
Throw all dry ingredients in a bowl. Mix together and then add warmed liquids. Cover and let pizza dough rise for 45 to 60 minutes. Turn out pizza dough on a clean countertop and roll. Bake rolled crust until brown on bottom.
And for pizza recipes with shop-bought crust you can go to http://www.healthypizza-recipes.com/ ! They are quite delicious :)|||http://www.wheatfoods.org/Quick-Whole-Wh鈥?/a>|||I buy french bread and make french bread pizza, it always comes out well|||2 cups of plain flour
1 tbsp of oil
1/2 cup of water
Tuesday, February 14, 2012
I'm following a recipe for pizza dough online and after reading the reviews I'm unsure of whether this dough needs a second rise. Some reviewers said they did one rise, others did two. I've never made bread before so I'm wondering what the benefits would be to letting this pizza dough rise a second time after being punched down.
Thanks for your help!|||The purpose of rising twice with ANY recipe is simply to give time for more yeast activity. Yeast create flavor. Rather than rising twice, I recommend refrigerating your dough overnight. The yeast are still active in the refrigerator but the activity slows down. The overnight really helps develop flavor. Just take it out about 2 hours before you need to use the dough|||Lighter fluffier thicker crust.
So I go to school about 2 hours away from my boyfriend, and for Valentines day I want to surprise him and send him a P'zone from Pizza hut, or a pizza to his work during lunch. He works from 4 AM til 6-8 PM, and doesn't eat the whole day, and he's always starving when he gets off. So I was wondering if it is possible to order him something on the phone and pay with my debit card, but have it delivered to him? Or maybe if Papa John's does something like it?|||They dont care, as long as it is paid for before hand.|||Anything's possible. All you have to do is ask and the worst they can say is no.
It's best to phone in the order so you can explain what you want. However, the delivery person may want to see the credit card used to purchase so you might want to actually go in to the restaurant and pay in cash.|||Yeah. Order it on line and pay with a credit card.
I do it for my son and his room mates in college all the time.|||It works! One time my mom was working at her job which is an hour away. Me and my brother were hungry so she ordered pizza and it delivered to our house. Itwas already payed.!!!|||Order online using your credit card. Have the pizzahut near him send it to him.
I want to make an average sized pizza, i like the buttery crust taste and alot of cheese and sauce and pepperoni, does anyone know how to make a good homemade pizza?|||Pizza
1 pre-done pizza dough
1 ball of mozzarella
Package of pre-shredded mozzarella
1 bottle of pizza sauce
Bell peppers-chopped
Green onions-chopped
Sun-dried tomatoes-chopped
Pepperoni- sliced
Chicken-chopped
Broccoli- chopped
Mushrooms- sliced/chopped
Banana peppers
Fresh/dried basil
Basil pesto
Red pepper flakes
1. Pre-heat oven to 350.
2. Place dough on a pre-greased (a bit of olive oil) cookie sheet.
3. Spread evenly.
4. Top with a little drizzle of olive oil.
5. Poke holes and place in oven.
6. While in oven, chopped the meats, vegetables, cheeses.
7. Bake for about 6 -7 minutes or until lightly browned.
8. Place fresh ingredients as desire.
9. Place back into the oven for about 10-15 minutes.|||yeah i make em good i just had one just now. home made dough in a bread machine, roll it out put i on a pizza pan add sauce and cheese toppings bake at 420 for about 13 minutes.|||I really like this sauce:
8 oz. tomato sauce
5.5 oz tomato paste
1/2 c. chopped onion or 1 tbsp onionn powder
1 tbsp dried basil
1 tsp sugar
1 tsp dried oregano
2 cloves garlic minced
1/4 tsp pepper
Simmer covered for 10 mins or 'til onion is tender (or if using onion powder, it can be a quick sauce). I've tried a bunch of different sauces and this one is my favorite so far. I added the tomato paste to it to make it thicker.|||get the dough right, don't overbake
you could use king arthur rising flour, use yeast|||Recipes sound good. If you start making pizza a lot you may want to ditch the cookie sheet and bake it on something that gives you a crisper crust. Doesn't have to be a fancy pizza stone - you can use floor tiles.
http://quezi.com/5428|||just pre-heat normally, then add any toppings you want then heat the pizza!|||Get Hot Roll Mix, you can make awesome pizza dough with it. It's in the same section as cake mixes, in a blue box with the Pillsbury Dough Boy and a pic of cinnamon rolls on it. The recipe for pizza dough is on the side of the box, you just have to add water and oil. Let it rise and it makes enough dough for 2 large pizzas or 1 really thick crust pizza.
You can buy jarred sauce which is good or make your own.
1 8 ounce can tomato sauce
1 small can tomato paste
1/2 tablespoon italian seasoning
1 teaspoon crushed garlic
1 tablespoon oil
1 tomato paste can full of water
Put oil in pot, fry garlic and seasonings for 2 minutes on medium heat, don't burn garlic. Add the water and paste, mix until paste is smooth. Then add the tomato sauce. Bring everything up the heat and it's done.
stupidly, i don't know really how I got pizza grease all over my shirt, how do I get it out?|||use the bleach pen. Squirt a little on and rub it in....hope this works! p.s. then wash it with all the other whites!|||Pre-treat heavily with Dawn ultra and then wash in the hottest water you can. Keep doing it, if it doesn't come out the first time, but don't dry the shirt until it's gone.|||If you have time, pour bleach on it, let it sit for half an hour, scrub, then put it in the wash. If you don't, get one of those Tide bleach pens.|||washing up liquid,gently rub stain,leave for 15 mins and wash as normal,also borax,soak in 1/2 cup of borax and warm water overnight,then wash as normal|||try rubbing it with Dawn dish soap and water first, then spray it with Shout and try washing it.|||Stain devil from Asda or Tesco they are fantastic get any stain out.|||Call Billy Mays. He can get anything out of a white shirt.|||rub some detergent on the stain and let it sit for a while, then wash like normal|||Soak it in Clorox bleach... before it's too late and settles in!!!!!!|||wash it.|||get black dress and put over it oh please
you are not kid
You just cooked a cheese pizza for yourself. No one else is around so you try to pick up the pizza without slicing it but it is unmanageable to hold as it droops from your hands. You then decide it鈥檚 best to cut the pizza into smaller pieces to make it easier to eat. How many straight cuts with a knife are required to cut the pizza into 6 pieces?|||2
fold the pizza in half and cut between any two points on the circumference - this make three pieces, a middle and two sides (like a folding round table), then unfold and cut across all three pieces in one go.|||2 straight cuts make 4 pieces so 3 straight cuts make 6 pieces|||3|||3|||Three !!!!|||wow really how could u not know that or at least figure that out!!
I had a shop bought pizza, cooked it. Ate half yesterday and put half in the fridge. How long can it stay there before it goes off? Thanks in advance!|||If you don't eat it by tomorrow dump it or freeze it. I've had good luck freezing pizza this way. I separate the slices, put them on a cookie or baking sheet and freeze them for about 4 hours, then wrap in foil and put them in air tight Ziploc bag. If you leave them in the freezer overnight unwrapped, they will still be fine. I've forgotten plenty of times.|||I would give it 2-3 days before its starts getting real stale and bland, But, Technically its fine to eat until it starts molding!|||It will probably go stale in a few days but it's still ok to eat.
Depends if you like hard pizza or not!|||depends whats on it but i wouldnt leave it longer than 24 hours
I heard that pizza places only pay minimum wage to their delivery drivers so the driver has to rely on tips to cover gas, car maintenance, etc. After expenses can they earn a decent income? How much?|||Whew, I don't know where Emalope lives, but you should deliver pizza there!!!
For the real world, an average pizza delivery driver makes between $50-$75 per day. Special days like New Years' Eve and SuperBowl Sunday often net a lot more, but the $50-$75 range is average.|||They can make anywhere from 20 dollars a day to 200 dollars a day. Depending how long they are working and how many pizzas they delivery. I know somebody who use to make a quarter tip when he delivered a pizza.|||depends on how many deliveries you make, AND how generous people are. but you can make a few hundred bucks in tips a day.|||Well, we tip according to tipping wages, 15%, for the normal. But then sometimes I get this Hateful Little Turd, And he is lucky to get a buck. So, I would say depends on your attiude.|||It all depends on your location. I deliver in a college town and the tips are pretty good. It's normally $100 or more a night. It's normally more on the weekends, biggest tips on Thursday, good on Friday, and steady on Saturday.|||Not nearly enough, I am sure, plus it is a risky business. So I guess the moral of the story here is, always tip your pizza driver! He or she probably works hard to make very little money.|||No, that is why you never see the same delivery person whenever you order a pizza. No matter how many times you order it. Because they usually quit after they find out that they make so little money.|||Next to nothing.
Used to be a pizza boy.
I am trying to impress my girlfriend with a really awesome tasting pizza. Can anybody help me? Thanks in advance.|||Barbecue Chicken Pizza:
14 min
4 servings
2 large chicken breast halves, cooked, coarsely shredded
1/2 cup hickory flavored barbecue sauce
8 ounces gruyere cheese, grated
16 ounces Boboli pizza crusts
3/4 cup red onions, thinly sliced
1 green onion, chopped
fresh cilantro
Place baking sheet on rack in oven and preheat oven to 450 degrees.
Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza.
Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes.
Let pizza stand 5 minutes before cutting.|||dough, cheese and sauce? that sums it up
iuts just the QUALITY of the items|||chicken ,spinach , asiago cheese pizza!!!
GREAT!!!!|||pizza hut - double toppings|||Use different imported cheeses, exotic mushrooms, make your own sauce, and use her favorite toppings.|||1cup wholewheat flour, 1cup brown rice flour, 1 cup bread flour 2teaspoons large flakes b fortified yeast, 1 t of salt optional (oops) forgot two things either 2t of powder honey mixed with dry indigents or 2 table spoons of regular honey mixed in when wet, also add one t of Parsley- 1 egg.. 1 tablespoon olive oil about two cups cool water this varies. use enough water so batter will pour but leave it thick. Mix and pour on to large non stick cookie sheet brushed with olive oil. Let it rise one hour and cook in preheated 425 degree oven 20 minutes. Cut done bread shell in half or quarters. Place one section on to pizza tray top down add tomato sauce cheese and few chopped mushrooms. cook 10 minutes 400 degrees.
I would rather make the pizza sauce than buy it in the store if there isn't diff bewteen the pizza sauce and tomatoe sauce?|||usually there really isn't that much of a difference other then perhaps the spices used in the sauce. Such as plain tomato sauce in a can doesn't have basil added. If your going to make a home-made pizza sauce just make sure your ingredients are fresh to get a better flavor pizza!!
make sure when making your homemade pizza dough that you use Strong white flour is best (in some countries this flour is marked as bread flour).
here are my top two pizza dough recipes it depends on how you like your crust!!
Thin Pizza crust:
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt
Step by Step Procedure
--------------------------------------鈥?br>
Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
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.
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.
Roll out by hand for a 12'' base.
Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.
Prepare and apply your sauce and topping or choice.
Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).
Remove from oven, slice and share with your favourite friends and/or family members :)
Thick pizza crust:
1 1/2 cups warm water (105F)
4 1/2 cups of all-purpose flour
1 tablespoons of olive oil
2 1/2 teaspoon of granulated sugar
2 1/2 teaspoon of salt
1/2 teaspoon of yeast
1/2 cup cornmeal
Step by Step Procedure
--------------------------------------鈥?br>
In a large bowl, dissolve sugar and salt in water.
Add oil and flour and stir with heavy spoon for 1 minute.
Turn out to a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1鈭? hours at room temperature to use the same day, or store in refrigerator to use the next day.
Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
Bake in a 500 degree oven for 20-25 minutes, until crust is golden|||There is no real difference between pizza sauce and spaghetti sauce. In stores, they might add different seasonings to the different sauces, but when you make it at home, it all comes down to tomato puree!|||There's some differences in spices commonly used in these different sauces. For example, pizza sauce tends to be a bit spicier, while many spaghetti sauces are chunky style. A basic tomatoe sauce is usually pretty thin and bland, but you can add whatever you want to it.|||The difference is in concentration of flava!
With pasta sauce you'll have a couple of cups per meal on it, with pizza maybe 3/4 of a cup.
It needs to be stronger for your mouth to taste it!
.|||Pizza sauce is a mixture of tomato paste and tomato sauce with the additions of garlic and herbs.
Spaghetti sauce is made with canned or roasted tomatoes, garlic, herbs and whatever else you fancy, such as red wine. It benefits from a long simmer as this develops the flavour.
As for a pizza dough recipe, I make this one about once a month and the base tastes so much better than store bought:
18-19ounces (510-540 grams) of strong flour
1 sachet of dry instant yeast (about 7g)
1/2 teaspoon of salt
12 fluid ounces (340ml) very warm water
1 tablespoon honey
1 tablespoon olive oil
Combine 15 ounces (425g) of the flour, the yeast, and salt in a medium bowl. Stir in the very warm water, honey, and olive oil, stirring until the mixture begins to leave the sides of the bowl. Turn the dough onto a lightly floured surface and gather it into a ball. Knead the dough for about 10 minutes, until soft, smooth and elastic, adding enough of the remaining flour to stop the dough from sticking.
Put it in a large greased bowl and turn to coat evenly. Cover the dough with cling film or a clean tea towel and place on the lowest oven rack. Turn oven onto the lowest setting for 1 minute and then turn off. Leave dough in oven for 30 to 40 minutes, or until doubled in size.
Punch dough down, and knead ten times on a lightly floured surface. Cut in half and shape each half into a ball. Cover and let rest while you prepare the toppings and then roll out with a rolling pin into a 12inch (30cm) round pizza.
Sounds like a hassle I know, but don't be put off. It's well worth it and very therapeutic.|||Pizza sauce is usually thicker so it stays on the crust. If you use pasta sauce it will run off the crust. Trust me I have tried both on pizza. Use the right type of sauce for the dish.
Three mathematics students have ordered an 18-inch diameter pizza. Instead of slicing it in the traditional way, they decide to slice it by parallel cuts, as shown in the drawing. Where should the cuts be made so that each person gets the same amount of pizza?
Thanks in advance for any replies.|||Just eyeball it.
This is for a 3 pizza size oven in our family restaurant.|||You don't; unless you can get some instructions from the manufacturer that will show how to do this, and maintain the oven's listing.
No listing means there is no way to prove the oven is safe; no proof of safety, no occupancy permit, no insurance.
The cost of a "Field Evaluation" by one of the OSHA Approved NRTLs (Nationally Recognized Testing Laboratories) is probably 1/3 to 1/2 the cost of a new oven; it hardly seems worth it, even assuming it can be done for that type of oven. Some tests can only be done in a lab.
Could be a BIG problem.|||I am not sure that it cn be done.It could be dangerous .....
I ordered a Dominos Pizza from a South Australian store (Aberfoyle Park) and it was half covered with bacon, an ingredient I did not order and could not eat. When I complained, the lady from the store basically told me that it was common for Dominos pizzas to be contaminated by ingredients the customer did not order, and that's just the just it was. Anyone else has the same problem with Dominos?|||I can see maybe an olive or sausage bit being on your pepperoni pizza as it fell in the other buckets of toppings and they were in a hurry and just didn't notice it but not the entire half of a pizza! They just messed up your order and won't admit it.I would call the mgr or main office and tell them how you were treated and how the pizza was.I don't care what country you are in either,any food should be made the way you order it you are the one paying for it.|||Well I work at Dominos well spring valley store and sometimes we will have a like someone said a olive or something like a pineapple on the pizza but not covering the darn thing if we did we would make it over and give it to ya free! Report Abuse
|||I don't care what country you're in. If you order a pizza it should come with what you order. Call Dominos corporate number. It's the only way to change things.|||I hate domino's!
BOSTON PIZZA!:D|||yup 100% normal for dominos...thats why i dont order from it.!
lol
xx|||Dominos sucks in the US, too. And that so sad too bad attitude is probably what you'd get if you complained about their pizza here too. I bet you didn't get half as much of what you DID order as what you did NOT order; typical Dominos. Their pizza is so unacceptable in taste to begin with...there are too many alternatives if you want to order pizza. )We banned it from our dorm a few years back; if you were caught bringing it into the building, we'd raise he**. Yes, do call their corporate number...going straight to the top seems to be the only way to get decent customer service on anything anymore. Tell them you want your $$ back so you can go buy a REAL pizza!|||She may not have really understood your issue. It's fairly common for a few pieces of stray ingredients to end up on a pizza, especially at a fast food joint. If your pizza had a lot of bacon on it, they just messed up the order and put the bacon on the wrong pizza.
If you have strong restrictions against eating pork, I would stay away from all pizza shops, unless it is a very good restaurant. Then tell the waiter to ask that the kitchen take extra care to avoid pork.
Really, all fast food restaurants that serve pork products may get stray pieces in other food, shared grease, etc.
If you had ordered a pizza or made a home made pizza, what would you put on it? In other words, what kinds of meat or vegetables would you put on it? You can choose any toppings you want, so go crazy with your choice.|||I love everything on it except that salty fish and hot peppers, then cover it with with extra cheese|||spinach alfredo and buffalo chicken!!! and lots of CHEESEEEEE
you're doing market research for your own store, huh?|||garlic and onion is the best|||The toppings that I would put would be peppers, pepperoni, black olives and mushrooms|||pepperoni|||Cheese & veggies.|||pepperoni sized pizzas.|||pepperoni and extra cheese...boring, I know....but I LOVE it!!!!|||All vegies.|||Canadian bacon, baby shrimp, and pineapple! It is AWESOME!|||Cheese of course being the main topping, then Jalapenos, ham, artichoke hearts and red, green peppers... Yum!!|||Italian sausage,Peperoni,Ham,Green peppers,Mushrooms|||Anchovies|||BACON!!! It goes on everything|||lotsl and lots of cheese|||garlic, pepperoni, extra cheeeeese.|||bacon, sausage extra sauce|||My favorite pizza to make is pesto sauce, then a light layer of cheeses, including Mozzerella, feta and romano, among others. Then I put grilled chicken pieces and Green and Red Peppers, more cheese, a touch of garlic powder and basil on top.|||black olives, jalapenos, peperoni, mushrooms (that's my perfect pizza)|||my favorite toppings is mushrooms and peppers roni|||pepperoni and basil...wait go crazy!!
yaaaay ok
so chocolate sauce, vanilla ice cream, chocolate ice cream, dulce de leche, peanut butter!!!, mandms, oats, marshmellows, graham crackers, hersheys chocolate, maybe some coconut ahahaha funny question but i like it...i likes it a lot. :)|||Bacon|||pepporoni, mushrooms fresh tomatoes spinch leaves & fresh basil leves & onions|||Pepperoni, bacon, onion, and mushrooms. I want the mushrooms and onions sauteed. I like it best from papa john's. Yum, I'm so hungry now.|||Anything but capers, and lots of cheese.|||cheese and pepperoni -pretty boring, huh?|||tomato paste, with onion and garlic. Mushrooms, anchovies, olives, pineapple Capsicum, pepperoni and salami and Cheese!|||My wife and I are going through a pizza phase right now. We use tomato paste, then fresh mozzarella, fresh basil, mushrooms, olives and sometimes some grilled chicken.|||I'm not some burnout that gets blown for the sol purpose, but I will have to go with grass. Realy gives you a different purspective on things. Especially when you realize that you haven't smoked all day and you have such insight thoughts.|||I'd have a garlic pizza with Spinach,Tomatoes, and Feta Cheese and some black olives!!! YUMMY !!!!!!!|||I don't like too many things on a pizza or it will get soggy. My favorites are onion and green pepper, but both have to be cut very thin and not too much. Occasionally I'll go for crumbled sausage and hot peppers.
And if I still lived in Belmont, Massachusetts I'd get the eggplant pizza from Belmont Pizzeria near Trappelo Sq. They would take thin slices of eggplant, battered and fried as for eggplant parmasian and put a layer of it on a pizza. It was great and I've never been able to duplicate it or get it anywhere else.
What is it even made of, butter and garlic powder? I have a frozen pizza and don't feel like ordering a whole 'nother pizza just to get some of that garlic dipping sauce.|||Melt 4 Tablespoons butter in micro, sprinke with garlic powder (about 1/2 teaspon or more)and a TINY bit of sugar and salt
-------------White Pizza Dip
INGREDIENTS
* 1 (1 ounce) package herb and garlic soup mix
* 1 cup sour cream
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* 16 ounces French bread, sliced
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium-sized mixing bowl, combine soup mix, sour cream, ricotta cheese, and 3/4 cup mozzarella. Transfer mixture to a 1-quart casserole dish. Sprinkle remaining mozzarella cheese over the top of the mixture.
3. Bake at 350 degrees F (175 degrees C), uncovered, for 30 minutes. Serve hot with bread.
------------Butter and Garlic Sauce-
1 c. butter (2 sticks)
1 (16 oz.) bottle Italian dressing
4 tbsp. minced garlic
2 tbsp. Worcestershire sauce
2 tbsp. black pepper
2 tsp. lemon juice
Sliced French bread
Place butter, dressing, garlic, Worcestershire sauce, pepper and lemon juice in a large skillet or saucepan. Cook over medium heat until butter melts. Turn off heat and let stand for 20 minutes.
Serve with bread for dipping.
-------------- GARLIC BUTTER STEAK SAUCE
2 lg. garlic cloves, crushed
1/4 lb. butter
Few drops Tabasco
1 tbsp. Worcestershire sauce
1 tbsp. horseradish
Combine all ingredients; whip until creamy. Spread lightly on hot steak after broiling. Sauce keeps well and may also be used for preparing garlic bread.
http://www.cooks.com/rec/doc/0,1915,1481鈥?/a>|||Yes just add some garlic - as much or as little as you want to the melted butter. You can use either powdered and mix it in real well or my favorite way is to use the garlic press and add fresh right to some of the butter. Stronger flavor that way :) YUM!|||If you speaking about those cups that you get at those chain pizza shops it will be very difficult to replicate because they use a ton of products and preservatives that will change the consistency of butter or olive oil.|||take olive oil. garlic(garlic powder),mozz, , and oragano. Swisp together and put it on pizza. Hmmmmmmmmmmmmmmm!!
I made up this recipe but I want some herbs to make the taste BAM into your mouth. So far it's just melted cheese and a healthy mix of tomato paste (with garlic and some bits of onion mixed through) between two thick slices of bread.
Any food you would put in it or any herbs you would suggest. I am aiming for it to taste like a homemade pizza. I would like to make it so the garlic bursts and shows itself clearly.|||Oregano would be the best herb to add. It goes great with cheese and tomatoes and is always in pizza. Oooh, and make sure you add some black pepper too.
To bring the garlic out more, try rubbing a clove on the bread first, or grating a TINY bit of raw garlic in. The flavour's incredibly strong when it's raw, so it'll definitely bring out the garlickiness, but don't overdo it!|||coming from a man who hasent eaten in 6months due to a lawsuit cover by putting meth in my food along with various other druuugs to counter-interact with the effects. I say oreagno red pepper pepper, maybe sausage. mozzerella main , combo of powdered an cut permesean cheese as accents
AHHHHHHHHHHHHHH HELP I CANT CALL THE COPS|||I would use a herbed focaccia bread, tomatoe sauce, mozz and parm cheese and sauteed mushrooms, garlic slices, gr. peppers , onions and sausage.|||Herbs..oregeno, rosemary, parsley.|||oregano
Before its time to toss it.
I ordered pizza Saturday and I have 4 slices left in my fridge. Can I reheat them now? Are they safe?|||Yes its fine - I use the 3 day rule for almost everything.|||Yeah, you should be fine. I have left it up to a week in the fridge, but that is probably longer than I should have - but it was still fine. If you don't think you are going to eat it, wrap each slice in plastic wrap separately, then put them in a freezer bag and freeze them. When you have a taste for pizza you can easily take a slice out and cook it in the toaster oven or oven. The oven makes the crust nice and crispy as opposed the the microwave.|||I would eat them today, they will be fine, but if left much longer, toss them. Leftover pizza doesn't last long at my house, we eat it cold or slightly heated for breakfast the next day. If there's still some left, we heat it in the microwave for lunch.|||Generally speaking the FDA considers food safe within 7 days of preparation, however the quality of the pizza diminishes at a very fast rate. so while it may be safe it might not taste so good|||If they are wrapped your golden. the secret is never to leave the slices in the box.|||if you seal them well in plastic or aluminum foil they could last up to 7 days.|||about 2 to 3 days...4th days probably safe but will taste like crap..anything more than that throw out|||yes, just heat your oven and put them back in there for about 8 minutes.
Are pizza pans meant to be reusable? I brought some pizza pans for a recipe and I had use one, but they intended for be reusable?|||yeah|||yes they are|||If it is like, Teflon or that metallic looking sturdy kind then yes. If it is like tin foil, then no.|||Yep!|||if you have the right pans|||Hey, I know people who wash the styrofoam plates and plastic ware used at picnics!!!
Yes, you can wash the aluminum pizza pan and reuse it until it gets totally bent out of shape.
I use the aluminum throw away pie pans until they are totally bent out of shape or my sister cuts them up along with the pie!!
I wash the throw away roasting pans too at Christmas and put them in the cabinet for next year.
Some local places, as well as regional chains (like jets) I get pizza from have really greasy and stringy cheese that is delicious, whereas some is more chunky and doesn't get all stringy (especially frozen). What is the reason for this? Is it a freshness thing, moisture content, or just the sheer amount of cheese used? Thanks!|||Just the way they back it. If you were to go to pizzahut they make it fresh there some other places may not.|||It will be the fat content.
I don't have a pizza ceramic cooker, so I'll be cooking it on an aluminum pan in an oven.
What's your best recipe for making a great pizza dough?
Mine always seems to come out really hard like a toast for some reason.|||This is the recipe I always use to make my pizza:
PIZZA DOUGH
1 pkg yeast
1 1/4 c warm water
3 1/2 - 4 c flour
1/2 tsp salt
Sprinkle yeast on warm water. Add 2 c flour and salt. Beat well. Knead until elastic and smooth. Butter or oil a bowl, shape the dough into a ball, drop into the bowl, turn over to coat the other side, cover the bowl and let rise for 30 minutes. Knead again to force out the air. Divide in half. Each half makes one 11" circle.
Spray a round pizza pan. Add the dough and spread out with your fingers. You can also use those throw-away aluminum pie tins but use the one ball across 2-3 of the pie tins. Pat into place with your fingers. Place in a preheated 450 degree oven for 5 minutes while it's empty. This seals the dough so the filling doesn't make it soggy. Spread seasoned tomato sauce over the dough and add your toppings. Bake in the 450 degree oven for 20-25 minutes or until the cheese has melted and is golden.
This recipe has always worked for me.
Hope that helps.|||650g/1lb 5oz Italian 00 flour (strong white flour)
7g sachet of easy-blend yeast
2 tsp salt
25ml/1fl oz olive oil
50ml/2fl oz warm milk
325ml/11fl oz warm water
this recipe works for me
Preparation method
1.Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2.Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1陆 hours, until doubled in size.|||For two big pizzas, I use 2 cups of water, one package of yeast (regular old yeast), enough white flour to make a dough ball (I know, I'm not good at measuring), dash of olive oil.
Proof yeast in 2 cups water between 105-115 degrees. ( I have a thermometer). Add a dash of sugar.
Wait 15 min.
Add tbsp of olive oil.. mix.
Add flour enough to turn onto counter and knead for about 5 min or so.
Put in an oiled bowl and let rise approx. 1 hour in a warm spot.
Punch it down, roll it out for your pans.
Let rise for 30 min. on your pan before using.
I also like to use kraft cheese slices cut into slices and making a "stuffed" crust pizza.|||try to find one that uses beer as replacment of yeast! my mum had the recipe from a great resturant which she knew the cook and that is how they do the greatest pizza in town|||My secret is Chef Boyardee Pizza Dough mix & then I add one cup flour & 1 cup water to the mix, makes it thicker so you dont have the 'toast' effect.
:)|||i just want a recipe for one i seem not to be able to find one
We've all gotten that pizza, the one that is supposed to have extra cheese but looks like it has none, or a supreme that is anything but. Do you know of any tactics that pizza places use to save on money and make their pizzas appear more abundant?|||I used to be a store manager for CiCi's pizza. There at the time 2004-2005 our pizzas cost on average 27 cents to make. So why cut corners? But some will put cheese on last to cover toppings so you really cant tell how much of anything is on it other than the cheese.|||I worked for a country store that would tell us to rise the pizza crusts ahead of time to make them look bigger. They also used very cheap cheese.|||Worked for a mom and pop pizza place in highschool. They would have us add more veggies to the pizza as compared to the meat, because at the time veggies were super cheap. They would always have us skimp on the cheese, and meat.|||It's just like every place else, they make the pizza, burger or taco look like it's loaded with all kinds of toppings. Try and ask if you can get one that looks like the one in the picture. I tried that at a Burger King that had a "Have it your way" sign posted. I told the person behind the counter that I wanted my "Whopper" to look like the one that was pictured. Several people in line with me also said "Yeah". The next time I stopped in this Burger King the "Have it your Way" sign was gone.
If I were to make pizza from scratch, how would I do that? How much time would it take?
Details please!|||Easy Homemade Pizza Crust Recipe
Ingredients
2 and 1/2 cups flour
1/2 teaspoon salt
1 package dry yeast
1 tablespoon plus 2 teaspoons of olive oil
1 cup lukewarm water
Directions
Preheat oven to 400 degrees
lightly grease a 12 by 9 inch baking sheet
Sift the flour and salt into a large bowl
stir in the yeast
make a well in the center and add the olive oil and lukewarm water
mix until a soft dough forms
turn the dough out onto a lightly floured surface and knead gently for five minutes
press the dough into the prepared baking sheet
cover and allow to rest for 10 minutes
bake for 5 to 7 minutes
remove the crust from the oven and top with your family's favorite pizza toppings
return the pizza to the oven and bake 15 to 20 minutes until cheese is hot and melted
cut and eat yummy
Fave toppings:
Pizza Sauce
Bell Pepper
Sliced Mushrooms
Onion
Pepperoni
Ground Beef
Mozzarella Cheese|||If you want to make a even more simple recipe, there is this boy on YouTube its called "coryscookingshow" and he has this awesome recipe for pizza from scratch! check it out! Report Abuse
|||First start your sauce. Canned tomatoes and tomato paste, onions, garlic oregano, on and on, mushrooms, green peppers etc. Your preference. My sauce usually crockpots overnight low. Cookbook for dough recipe - too many different ones. Use a yeast dough. To the deli for pepperoni, other meats, anchovies by tuna, your cheeses, mozarella, fontina, monteray jack, even chedder. After dough has risen, punch it down and let it rise again, then onto a floured board to spread it out. you can even try tossing it if you are brave. Make sure your sauce has enough water in it to make it through the night. stir frequently before and after sleeping. Olive oil pizza pan before putting on dough. Build the pie, then preheat oven to 400, then back to 350, bake til done. Olives are great, dots of blue cheese, Using a boxed pizza dough recipe would be MUCH easier. It would still be from scratch. Jalapenos, peppercinis, asparagus, hearts of palm, or try a fruit pizza with fresh fruits instead of meats.|||I don't know how to make a propper one really but . . .
mini pizza's are goood!
cut roll in half put tomato sause on it then cheese then ham or whatever you want put it in the oven or microwave it for a minute or so and vwala xxxx
seriously try it mmmmmm! xxxx|||I like to make blt pizza using whole wheat tortillas, cheese, tomatoes, lettuce (or spinach) and bacon - quick, healthy and soooo good! Here's the recipe:
http://buzz.prevention.com/community/jul鈥?/a>|||just google pizza dough recipes and sauce recipes. i love diced chicken, jalapenos, and pineapple.
I'm making the pizza now.Its a cheese pizza.|||15 to 18 min at 350|||You are making the pizza homemade? If that is the case, you preheat the oven to 450 and bake until the bottom is dolden brown or until the cheese is very bubbly, usually only 10-15 minutes. Pizza is meant to be cooked at a high temperature. I make homemade pizza often and I assure you this is the best way. And be sure that the oven has been preheated.|||You want to bake your pizza at a fairly high temperature so that the crust is cooked all the way through and not soggy. Bake your pizza for 12-15 minutes at 450 degrees F. I make homemade pizza all the time. If you are using a pizza stone instead of a pizza pan, be sure to preheat the stone while you are preheating the oven.
WA|||Pre-heat the oven to 350 degrees for 15 minutes, and then the pizza will cook quickly and evenly for 12 minutes.
Make sure you check on it and turn it every 4 minutes.
Enjoy. Hope you have some wine or cold beer to enjoy with your pizza.|||depending on its size and thickness of crust, I would say 375-425 degrees for 10-18 minutes, edge of crust should be brown and crispy, bottom should be browned, and cheese bubbly and browning on top. Try that|||400 degrees for 15-20 minutes.|||400潞f
15 min
check for the cheese to melt an bubble
20 min max - - the crust may burn|||20- 30 mins @350
There are times when there is no room in my fridge. The longest I've ever kept a pizza at room temperature was about a day and a half. Can it sit out longer or is a day and a half also unsafe?|||I have this problem with my boyfriend all the time, he thinks it's ok to leave pizza out, but it's not, it can build bacteria and spoil. The cheese is made of milk, would you leave milk out for days and still drink it? It's not going to kill you, but it can make you sick. I wouldn't leave it out longer then a couple of hours.|||I think while in college we ate some seven days old.|||27 hours|||I would say overnight. But I think after that its pushing it unless you nuke it.|||It is unsafe after about 2 hours.|||12hrs
I tasted them and they were delicious, but i believe its only the breaded skin that makes all of that wonderful taste since the chicken inside tastes like normal chicken. Any1 by any chance work at one of Canada's pizza pizza stores and can tell me so i can save some money as they are quite expensive; $7.99 canadian for 10 pieces to be exact/94 cents per each chicken bite piece.|||I've never had them, but here's some yummy chicken bites that are really parmesany....
1-2 boneless skinless chicken breats, cubed into bit size pieces
1 tbsp butter, melted
1/4 c. parmesan cheese (works best when it's the powdered kind, by Kraft for instance).
1 tsp. garlic powder
Mix the parmesan and garlic powder together in a bowl, getting rid of all the clumps.
Dip in cubed chicken into melted butter and then roll til covered in the parmesan mixture.
Line a cookie sheet with parchment paper, and then place the chicken bits on it. Cook in a preheated oven at 350, and check after 20 minutes.|||Are they like southern fried...? ive never heard of pizza pizza llol... if theyre southern fried just mix breadcrumbs with Garlic Powder, Garlic, Cayenne Pepper, Fennel, Black Pepper and Oregano, then add a egg to bind the mix, coat your chicken strips then fry them ! =)
Happy cookin :p
Having a birthday party for my 1 year old but most of the guests are adults. We've decided on serving pizza since it will be easy but are not sure what to serve with it. We are planning on doing a fruit salad and a green salad. What else can we serve besides pizza and salad?|||Make a tray of chicken parmigiana or eggplant rollatini or ordered the trays from the pizzeria.|||PIZZA...OK...JK. You should serve buffalo or BBQ wings, vegetables with dip, fruits, cake, and if you can, you can even have a little taco stand.
God bless!|||Chicken wings...or boneless so the one year old can enjoy as well with a sweet and sour or bbq sauce.
Cheese or bread stciks.|||POTATO WEDGES!!!!!!!!!!!!!!!!!!!!!|||I'm going to go way out on a limb and suggest a cake.|||nachos or tostitos (:...happy b-day ^^
I might go to a pizza (either Little Caesars or Dominoes) to get a pizza for my aunt's birthday. What sort of pizza do you like? Can you recommend specific toppings?|||My favorites are mushrooms, ham, cheese, and olives or pineapple.
In Romania my family likes cheese, ham, olives, and green peppers. With tomato sauce on the side.
My mom likes ham and pineapple.
I like chicken with mushrooms.
Maybe you should make your own pizza because really it's not that hard.|||Go to a better place than either of those (any other place will be better) and get a mushroom and onion pizza, assuming your auntie likes the same pizza I do. Get extra sauce and light on the cheese.
If your aunt does not like it, then I will take it off your hands, as a favor.|||i like the one from (you can get it from either papa johns or dominoes) with pepperoni, sausage, and it might have bacon but sometimes the bacon can make it salty.|||Little ceasers three meat treat is good.
I would go for all meat or all veggie. They are GOOD! Dominoes is good and if you order online put this code EBCS to get free cinna stix carryout only. When ordering i always search online for coupons and they have good ones.|||Go to papa johns, get a pepperoni, extra cheese and ittalian sausage, and dip the extra crust in garlic sauce which comes in the box. Mmmmm Yum! If only I had one near me I wouldn't be getting dominoes|||I prefer simpler...cheese. Whats weird is Cheese by itself is good, cheese with pepperoni is bad, but cheese with pepperoni AND sausage is crazy awesome.
Root Beer, non diet.|||I've thoroughly enjoyed Domino's ExtrvaganZZa Feast:
"Loads of pepperoni, ham, savory Italian sausage, beef, onions, green peppers, mushrooms and black olives with extra cheese."|||From little Caesars I love the pepperoni and meat lovers. For Dominoes I like the this one pizza that has a ton of different meats on it and cheese it's very good.|||sausage,pepperoni,cheese in the crust,cheese|||Make your own. :)
Peperoni preferred w mozzarella.|||Make it yourself. Its faster, more tasty and more cheap.
There are tons of recipes online.|||pepperoni or cheese|||Cheese from Little Caesars!!!!!|||cheese and Black olives for sure|||get anything you both like
The pizza stone and the cookie sheet both result in the bottom of the crust being very hard and crunchy. I'd like to make my pizza on a pan where when I pull it out of the oven the bottom of soft and flimsy and moist. What kind of pan do I need?|||try this pizza recipe:
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese
Directions
1.Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
2.Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
3.Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
4.Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.|||Try baking it up higher in the oven so the pan is away from the element.
Also try making your crust thicker, and bake it half way first, then flip it over, add the toppings and finish baking. That way the crust is fully cooked, but not crusty.|||Do not use a plate and change the style of dough you use.|||Maybe you didn't put enough sauce and oil on the bottom
When you watch a commercial on television, why is pepperoni the most common topping shown on the pizza in the commercial?|||it because the most comman topping on pizza is PEPPERONI because it a classic topping that people who can eat meat like pepperoni|||i think it's to make them look more appealing to grab our attention.|||because everyone likes it and it tastes and looks more appealing than any other topping.|||i own 65 pizza places and about 75% of our orders are pepperoni that is why.|||Just ask anyone in the biz- it is hands down the favorite topping on pizza for consumers.
Cater to the masses.|||Probably cuz it is ordered the most!!|||Maybe it is because alot of people like pepperoni and some just don't like pepperoni.|||it looks the best on pizza|||it is the most colorful(red) & very delectable & recognizable by all.|||actually the most popular topping is cheese :)|||It has a good visual appeal and is more photogenic. Say cheese!|||because many people order that topping and that you know what it is!|||Because it's The Number one Pizza!!!
\
Wahoo!!!|||# 1 pizza of choice
I am passionate about making pizza, and I want to know peoples opinion on this. Keep in mind I marinate the tuna in balsamic and cumin to get the fishy flavor out.|||Yuckie!!, makes me gag just thinking of it!! LOL|||Sweet heart already invented in some states find a new invention! lol.|||No & your recipe would add to the awful favor.|||Ummm, no. I don't think I'd care for it at all.|||I think it would be delish. I made a pizza w tuna, roasted peppers & onions (& cheese? don't recall) years ago, & a caesar salad pizza, they came out great. Wolfgang Puck, as I recall, makes a smoked salmon appetizer pizza.
Here's some interesting flavors to give you some more ideas. Go for it. Enjoy.
http://www.cpk.com/menu/pizzas.aspx|||tuna pizza has been around for a zillion years. use to be quite popular at a local pizzaria here but it's phase is long gone. still an occasion order for it by an old timer. (no longer on the menu).|||eew gross... cheese and fish? Ick.|||I dont think so, but then again I never tried it!
I'm just curious as to what the difference is between the two. One says two 5" stuffed pepperoni pizza rollers for $3.00. And the other says four 5" Stuffed pepperoni pizza roll for $5.00. Is there any actual physical difference? The only thing I can think of is the price but if you can let me know it would be greatly appreciated.|||The ONLY differences are the price and region how it's termed. Pizza rollers and pizza rolls are the same 5" and they are both identical food items stuffed w/pepperoni. The reason for the name discrepancy is by region or locale; some Pizza Hut's term this as a pizza roll and other locations term this as pizza rollers.
Both terms are for the SAME menu item
I want to get one for my girlfriend today, along with roses and a teddy bear. Is any big pizza companys making heart shaped pizzas? If not does anyone know where i can find a big heart shaped cookie cutter?|||just go to a pizza shop don't call go and ask them to make one for you.they would say no.|||Joseppis pizza has them at valentines day.
here is a recipe
DINO'S SPECIAL OCCASION PIZZA (heart shaped, see link below for picture)
Ingredients:
The Dough - - Your regular dough is fine for this pizza but an upscale dough will work also.heart shaped pizza
3 cups all purpose flour.
Teaspoon of Sea Salt
Pinch of Sugar
2 Tablespoons Olive Oil
2 Tablespoons Fresh Yeast
1 1/2 Cup Warm Water
Mix in Mixer 5-7 minutes. Let stand for 1 hour
The Sauce: A Portobello Wine Sauce
1 cup chopped Roma Tomatoes
1/2 cup chopped Portobello Mushrooms
1/4 cup finely chopped shallots
3 cloves fresh garlic(minced)
1 cup dry white wine
1 tblsp extra virgin olive oil
2 tblsp butter
pinch of sugar
salt and green pepper corns to taste
1 teaspoon fresh basil and parsley
How to Prepare:
In a hot pan put your oil and butter add shallots. Saute for 2-3 minutes.
Add garlic 1 minute. Add mushrooms 1 minute then add your tomatoes.
Keep cooking all together for another 3-4 minutes. Add your sugar, salt, and pepper mix together. Pour your wine in and let reduce by approximately half. Let cool then fold in your fresh herbs.
The Chicken Breast
In a hot pan add 1-2 tablespoon of fresh chopped garlic saute for 30 seconds then add 1/2 cup white wine and 1/2 cup of chicken stock. Toss your 1 tblsp rosemary, fresh black pepper and salt. Then place your chicken breast in pan let cook and reduce 10 minutes. Let chicken breast cool then cut into 1/2" wide strips.
Sweet Portion
Take 1 Granny Smith apple and slice into 10-12 pieces. Remove skin. In a hot pan place 2 ounces of Jack Daniel and your apples. Cook for 1 minute.
Add 1 tblsp of chopped pecan, 1 tblsp of dried cherries and 1-2 ounces of pure maple syrup. Cook another 1-2 minutes. Add 1/4 teaspoon of all spice or any combination of cinnamon, nutmeg or cloves.
The Pizza
Cut out a 14"-16" wide heart shape. You can make a better presentation and hold ingredients in by pinching edge or making a braid with dough strips. Place your sweet mix along bottom first. Then spread your mushroom wine sauce. Do not let sauce touch sweet mix. Leave 1/2 and put some cheese as barrier. Spread your chopped bocconcini. Now spread your jullienned red sweet pepper and sun dried tomatoes. Next lay your chicken. Now evenly spread your braised red onion and grilled
raddiccio. Now dollop goats cheese evenly across pizza. Cook for 10-15 minutes. If edge starts to darken remove pizza and wrap aluminum foil on edge and return to oven.
http://www.pmq.com/recipe/view_recipe.ph鈥?/a>|||You could always ask the pizza place to draw a heart with pepperoni on top of your pizza. That would be a sweet suprise!!|||how about making the pizza from home? that way you can form your dough into any shape you want and it will mean more because it is something You DID instead of something You BOUGHT,|||awww screw that.. dont' make the pizza yourself.
look order a pizza from the store.. and ask them to make a heart with mushrooms or whatever topping you usually get on top of it.|||Ask them to make it heart shaped!|||Try safeway or ask the pizza place to make it for you or make it a t home|||Ask them to make it heart-shaped. -You'd be suprised..-i bet they do it.
Remember to say please.|||Call your favorite pizza place and just ASK. It does not hurt to ask and believe it or not, most places would be accomodating. If the big chains won't do it because of corporate procedures on altering the pizzas, I bet you a mom and pop place will do it!
There is a local competition around that claims if two people finish one of their pizzas in a certain time its free. What i've heard from people who have tried it, is that the amount of the pizza isn't that hard to consume, they just serve it to you right out of the oven. I've talked to the manager trying to figure out how to cool off the pizza. He said there are 3 legal ways to cool it down. Any ideas? (no outside materials are aloud)|||if they give you water than get the ice from that on put it near the pizza or ontop. might make it a bit soggy, but depends if it matters to ya. :]|||Since you said no outside materials are allowed, I'll assume that you can't use a fridge, or ice, or anything.
The only tip I can think of would be to just rip up the pizza into tiny pieces so more of the pizza can come into contact with the air, so it'll cool off faster. Or you can eat the crust first and eat the rest of the pizza in layers? Like, eating the cheese, then the part under the cheese afterwards.|||so two of you can participate in the competition right. then hold the pizza with a piece of cloth towel which you carry to wipe your mouth and both of you tear the pizza apart, this makes way for the air to come in contact with the pizza, then punch it flat there by making more of the hot air inside the pizza to escape. this way the pizza also becomes flat and bite into your mouthful pieces and while chewing keep on blowing air from your mouth as you would do to ease pain. this way i think you can win the competition too! ALL THE BEST :)|||1). Blow on it
2). Run around with it on a pizza pan in circles with your right arm held high in the air
3). Bring an ice chest and stick it in there.|||Blow on it =)|||i just stick mine in the freezer for a minute or two
I've been making some great pizza lately for my customers. I drop the dough on the floor before putting the toppings on it. It gives it more flavor and people have been raving about the taste lately. Do you want a slice?|||it sill good. actually is better because it got a little extra kneading when it hit the floor. it wil come out nicer and flufier, plus if the floor was dirty, the pizza will have that gourmet style little blackie dots on it, that resemble it being baked in an old fashioned charcoal oven. buon apetito!!|||Is your floor sprinkled with psilocybin and THC? Normally, your pizza tastes better. I had a really kewl pizza the other night. It smoked cigars and played a strombocellini. We stayed-up and watched Meatballs, all night.|||You must advertise a new "special" everyday.|||Lol as long as you pick it up before 10 seconds your good.|||that is so gross...tell me where you work so i will know where not to eat at.|||You work for Pizza Hut, right?
I've noticed they seem to be doing that lately.......|||Uh...No
I wonder if your boss or local health department knows what you're up to.|||I would love to have a whole pizza. Hamburger and Pepperoni. Oh, and sprinkle some crushed red pepper on it before you put it in the oven. And a large Coke please.|||You have got to be kidding me. I hope the Health Department finds out about you and closes you down.|||Um, ew? What the heck? The ten second rule is pretty much fake as shitt. Doesn't work. Doesn't mean anything. Ew. Thats so illegal. Hope your joking here buddyy.|||Oh jeez. That's putting lives at risk, dude. Not cool.|||Yeah, why not? Cooking it probably takes away most of the bacteria that would be on the floor.
So, yeah, give me a slice.|||10 second rule !!
Extra sauce on mine please !|||Yes please , as long as you don't drop the toppings|||I don't really think this makes a difference in taste... unless you regularly sprinkle spices onto the floor? It could just be a coincidence. But sure, I'll have some! I love pizza! *grabs*
How much are the employed paid?
How do you coordinate deliveries?
How is gas paid and car insurance paid?
How do you trust employees not to steel pizza's and/or vehicle?
How to figure out deliverable distances?
As many details as possible please. I live in Oregon.|||Employees are usually paid close to minimum wage or whatever your area's economy supports. The drivers also get tips. The employees use their own vehicles and are either paid a "per mile" rate or "per delivery" rate. They pay the gas and insurance on their vehicle. As far as deliverable distance, you want to keep the area small enough that the drivers can do round trips pretty quickly. Maybe up to a 10 minute circle around the store. To coordinate deliveries, you take each one as soon as it comes out of the oven! Next driver in takes the next order out. If you have groups of pizzas that are going the same direction and are out of the oven several minutes apart you can double them up.
Bought a fresh pizza crust from an italian market. I've seen pizza kitchens put the crust in oven for a few minutes before adding the topping and baking.|||I would not.
Those who pre-bake do it because their oven is a brick oven @ 700F. They do it to penetrate the dough and not scorch the cheese.
If you do it at home, you will dry out that crust bad since it will be at such a lower temp.
Just add the toppings and eat.|||Depends on the toppings. If you are adding a lot of cheese, sauce & heavy or toppings with juice (pineapple, olives)....you may want to pre-bake a little. Otherwise, the center of the pizza will get soggy.|||I like to bake mine a few minutes before adding the toppings, but it is not necessary. It makes a crisper crust.|||The way I prefer it may not be yours--
but if you like the crust overcrusted and the toppings soft then OK
or if you like it soft all the way then top it first--- guess you got my drift!|||No,,absolutely not,,,,|||I always brown my premade crust before adding sauce and toppings.....|||if you want a good pizza go to pizza hut
or cici's
[:|||that the way to do it
Would you care if they had a bored attitude as long as you get your pizza?
Do you need a smiling face?
Would you prefer small talk?
Do you mind waiting those few seconds while the pizza person gets the pizza out of their heated bag?
Do you need a lot of eye contact?
Would you be embarrassed if you called a girl pizza delivery person a sir?
Do you mind waiting at your door while the pizza person gets change for you and does their math in their head?|||Just to get the order to me in the time they said they would. Early is always a bonus. No small talk, not necessary. A smile & eye contact is nice, but again, not necessary. I usually have the exact change ready (with tip), or I've already done the math for him (just give me a five back, please). And I'm always embarrassed when calling a person the wrong sex: so I avoid it if I'm not sure!|||Well i want a HOTT pizza
a nice delivery person who looks happy
i dont mind waiting the few seconds
and if im feelin real generous ill tip
i just say hi how much thanks bye
I had experience where this pizza guy was so rude i was in the bathroom n he was calling my house!! No lie! And he got mad when i came to the door. ugh|||I dont know but this one time this dude asked if my golden retrever was a monkey and i was like 'no' nd he was like 'but it clearly is a monkey' so then i slammed the door on his face and threw a rock at him....|||I would expect service and civility and all you mention.|||I want them to bow down to me and give me a ******** :D and then have my pizza|||A little not on time so I don't have to pay|||my food hot and ontime... thats all lol
Is tomato sauce an absolute requirement to a pizza? What if the flat bread has cheese, mushrooms, pineapples, sausage, onions, bell peppers, and all the others common toppings but without the tomato sauce, is it still a pizza, or is there another name to it?|||That's called White Pizza. Yes, it's very common to make pizza with no tomato products. You need to use a little oil to get your cheese to melt, but I have White Pie all the time.
Good question. My favorite pizza has not tomato sauce. Mozzerella cheese, olive oil, shrimp and garlic (plus some seasonings like oregano, salt and pepper).|||I would call that brushetta as opposed to pizza, but you can make pizza with sauces other than tomato. You could use barbecue sauce or alfredo sauce or even cream of mushroom soup.|||Its called a white pizza.|||There are pizzas without tomato sauce. Some use fresh tomatoes. One is a white pizza with Parmesan, sauteed garlic and olive oil and it is delicious. Bruschetta are small bread rounds, very crispy.|||I've seen pizza made out of soy sauce, add chicken and it's a teriyaki chicken pizza........tasty at first, but two to three slices of it, and it will leave you with a bad tummy ache.|||Use an olive oil base (brush it on lightly). This is great for veggie pizzas. You could also use an alfredo sauce as your base as well. These two go great with spinach, broccoli, zucchini, squash, onion, etc.|||Sure.
I make grilled pizza all the time and use pesto instead of tomato sauce.
I've also seen pizzas with BBQ sauce, refried black beans, all sorts of things instead of tomato sauce.|||White Pizza
Pesto Pizza
here is a site that lists the different types of Pizza.
http://student.delta.edu/marykochaney/pr鈥?/a>|||PIzza is a pizza if you have dough, cheese and any of your favorite ingredients! Some alternatives to tomato sauce are alfredo sauce, olive oil, salsa, barbeque sauce (my personal favorite)..anything!|||YOU can make pizza any way YOU want.
I make a Prime Rib pizza with cream cheese as the sauce layer.
I also make a Chicken pizza with Alfredo sauce.
There is NO limit to pizza with your imagination. Remember that cooking/baking is almost all opinion. What one person makes may not be tasty to another. Experiment and find YOUR likes and dislikes.
Happy Friday !!
: )|||I have heard this type of pizza is called "white pizza." Here's the recipe:
White Pizza (Old Forge style)
1 double-crust rectangular pie, about 10" x 16" (six slices about 4" x 5")
Crust
Notes: This crust is different from the "standard" crust recipe I usually use, which is found in Pizza Basics.This is the recipe actually tested.
2-1/4 tsp instant yeast
3 C flour
1-1/2 tsp salt
1 C + 2 T warm water (about 105潞)
1-1/2 T olive oil
Filling
2 C fontina cheese, shredded
2 C aged provolone cheese, shredded
2 C Cooper sharp American cheese, shredded (see the Comments attached to the post for discussion of alternatives)
1 T fresh rosemary (whole leaves, removed from stems - but see Addendum, below)
Kosher salt
Olive oil
Preheat the oven to 400潞.
Place all the crust ingredients in the bowl of a food processor with the steel blade and process until the dough clumps together and starts to ride around on the blade. Place dough in a bowl, coat it with 1 tablespoon olive oil, cover with clear plastic and allow to rise 'til doubled, about an hour and a half.
Punch down the dough, knead it for a few seconds and then cut in half. Wrap one half tightly in plastic wrap. Roll the other half into a thin rectangular sheet, about the same size as the pan, with edges the same thickness as the center. (Use a dark-colored metal jelly roll pan.) Oil the pan with about 1-1/2 tablespoon olive oil and lay the crust in the pan. Roll out the other piece of dough to about the same size and shape. Cover the dough sheets with clean towels and allow to rise 30 minutes.
Spread 1 tablespoon olive oil over the bottom crust, stopping half an inch from the pan edge. Mix the three cheeses and spread over the crust, again stopping half an inch from the pan edge. Salt lightly and drizzle 1 tablespoon olive oil over the cheese. Lay the top crust over the bottom crust and filling. Stretch the edges of the lower crust up and over the upper crust and crimp together to form a seal.
Brush the top of the pizza liberally with water, then bake 15 minutes, or until just starting to brown. Brush the top liberally with olive oil and scatter on the rosemary. Bake an additional 10 minutes. Allow the pizza to rest 5-10 minutes before slicing.|||I have made and eaten Pierogie Pizza
Crust of choice
top with about 1/4 inch of mashed potatoes
fried onions(fry in butter) put on top of potatoes(as many as you like) then add
mozarella and/or provolone cheese.
bake till golden crust and slightly brown on top(light)
ALSO
Barbecue Chicken Pizza:
Use favorite BBQ sauce instead of tomatoe sauce then add small pieces of COOKED chicken then top with cheese. I also put some onions and green peppers on mine plus bacon bits(or fry and crumble some on is better)
This is yummy and my family can't get enough of it.
Bake as usual till done
here is something TOTALLY DIFFERENT too:
Vegetable Pizza (read on)
2 cans Pillsbury Crescent rolls
1 8 oz. cream cheese(room temp)
1 cup Hellman's mayo
1 pkg. (dry) ranch dressing
TOPPING(s)
1/2 head caulif(broken into small flowerettes
1 green pepper(diced small)
1-2 carrots (THINLY sliced)
1/2 stalk broccoli(small flowerettes)
All veggies are RAW
8 oz. mozarella and or provolone shredded
Spread crescent rolls on a cookie sheet to form crust.Bake at 325 degrees for 8 minutes or till golden brown. COOL COMPLETELY
Mix dressing, mayo, and cr. cheese. Spread on crust.
Top evenly with rest of ing.
Cut into squares and enjoy (cut with pizza cutter)
*Hint: Easier to cut if chilled about an hr. first
Keep refrigerated
You can use any combo of veggies you like.|||The folks in Western New York (and I mean Buffalo/Niagara Falls areas NOT NYC) make great pizza! Lots of Italians around here. A standard on the menus is chicken finger pizza... buffalo style chicken fingers, hot sauce, blue cheese on a white pizza type sauce/olive oil. One local place has an awesome pizza they call a stinger... blue cheese sauce, purple onions, banana peppers, steak, chicken fingers (sauced how you like em), chunks of blue cheese and mozzarella. Sort of a combination if you can't decide on chicken fingers, a steak and cheese sub and pizza.|||Make a white pizza. Ricotta, mozzerella, fresh garlic. Really good!
I have a few pizza coupons, can you please explain how to use these printable coupons?|||If their from the actual Pizza site, just call and order and tell them you have a coupon. I'm sure their well aware of these. I've printed them online and used them at my Pizza Hut.|||i did not know you can do that can someone give the link as to where i can find that Report Abuse
|||I'm not sure for pizza coupons, but I do know that for most internet coupons, you just print them out, cut them out, and then you can use it at the store. They usually say in smaller print that it's for one customer per visit, and it can only be used on such-and-such day.
Oh yeah, make sure it is 100% legitimate, and not from some foreign website. It'd be best if the coupon was retrieved directly from the official website of the company.
Hope this helps.
You are selling slices of cheese and pepperoni pizza for a fundraiser. If you sell 0 cheese slices, then you must sell 15 pepperoni slices. For every 2 cheese slices sold, the # of pepperoni slices that need to be sold decreases by 1.|||For every 2 cheese slices sold, pepperoni slices go down by 1
0 cheese and 15 pepperoni
2 cheese pizzas you need 14 pepperoni (decreases by 1)
4 cheese pizzas, 13 pepperoni
6 cheese 12 pepperoni
8 cheese 11 pepperone
10 cheese 10 pepperoni|||the answer is 10..
if you sold 2 slices of cheese pizza, then you must sell 14 slices of pepperoni.
if you sell 4 slices of cheese pizza, then you must sell 13 slices of pepperoni.
if you sell 6 slices of cheese pizza, then you must sell 12 slices of pepperoni.
if you sell 8 slices of cheese pizza, then you must sell 11 slices of pepperoni.
if you sell 10 slices of cheese pizza, then you must sell 10 slices of pepperoni..
this is because you have specified that For every 2 cheese slices sold, the # of pepperoni slices that need to be sold decreases by 1.|||I'mm reeeally sorry, but I thought that since this question is answered, I thought that it'd be ok if I brought my own question to attention! I don't normally do this, but I am a desperate eigth grader and I need a name for my science fair project. My science fair has to do with how density affects flight! thanks a bunch!!!!!!
(And I totally understand why you wouldn't answer this sorry!!)|||10|||42|||10|||idk 0|||10
need to sell 15 pepporoni however for every 2 cheese one less pepperoni
sooooooo 10/2=5 pepporoni slices less
so original 15 minus the 5 you don't have to sell because of the cheese sold =10|||10|||10|||0 0 0
zip
nada !!|||i thought that the answer was 20 but when i look at SJM answer it makes sense that the answer is 10|||10.
I need to make 30 small pizza's for tomorrow but I want to make them today. Will they be okay in the fridge overnight?|||I'd seal them in Ziplocs to keep them moist, but they should be fine otherwise.|||yes =]|||yes for overnight but any longer then that and you really should freeze them or they will continue to rise and taste funny|||Yes they will, tomorrow you might let them warm slightly before cooking to "wake up" the yeast, which becomes nonactive in cold temps. Good luck on the pizza's.
If pizza drivers want a big tip if ordered from pizza hut can I get the driver to stop by papa johns to pick up a pizza to go, I ordered ? Where pizza hut is and where i am, the driver goes right by papa johns, he/she could be in and out in few minutes and pizza is already paid for. Would a driver do this for a $ 4.00 tip ?|||Why wouldn't you just have Papa John's deliver your pizza? Hmmmm. This makes me wonder about you. You order a pizza from Pizza Hut, they deliver it, you order one from Papa John's you have their employees deliver it. The pizza hut guy does not work for Papa John's so he is not about to start delivering pizzas for them all just for you.|||Offer them a little skin show if they do it. You know, the type that the pornos use as a plot. I bet you could get them to get your groceries on the way as well.|||Well, if you really look like your avatar, just send them a picture of your face and a seductively voiced message asking them to get it.|||are you seroius|||I would do a lot for a four dollar tip. Do you really look like your avatar?
I often use pizza hut to order pizza online. With a phone call they easily know someone may want to order from them. I wonder how they get alerted of an order I place online. I wonder if they hear something or what. Anyone know what makes pizza hut know I placed an online order?|||Maybe they have to keep checking the computer? Or another possibility would be that a buzzer goes off, um...maybe the order just appears on a screen in the kitchen:) Good Question!
Thursday, February 9, 2012
There is no pizza WOMAN. It is a man. He is in silky pink lingerie.|||I'd look him over and say, "Funny, I don't remember ordering extra sausage."
Then I would tip him with a pair of pants.|||Be like HAYYY BABEH.
Come on in and show meh whatcha workin' wit.|||Laugh my butt off and give him a tip for having big enough balls to show up in something like that.|||If he's hot, freak out. If he's ugly, i'll call the cops.|||Is this a Robert Pattison question again?|||i'd be scared. my pizza man is an old man, lmao.|||eww..the pizza guy from the place i order from is old.|||laugh till i cry
take the pizza
and give him an extra tip for doing such a thing|||Id realize i have ordered from a womans strip club...|||I'd send that pizza back, YUK! Lace pizza, thong stuck tween my teeth? NO!|||I think I'd end up eatin KFC that night...|||I'd ask him in Thinking he was a she! Ha! Ha! Amusing!|||not be too surprised with the way people dress these days|||**I'll be like, "whoa! are you in drugs??"|||Looks like somebody is going to get the tip of his life, if ya know what I mean.|||I would rip it off and make him leave naked.|||pizza WOMAN .. ok
I enjoy thin crust people with really squishy dough. Trouble is, I'm allergic to yeast. Is there any way to make GOOD pizza dough without yeast?|||Home Made Pizza (No Yeast)
the best thing about this easy to make pizza is that it requires NO YEAST or eggs. I have never done pizza from scratch before and i love this recipe because it was very easy and tasted great for a beginner like me
2 cups self raising flour
40 g butter
3/4 cup of grated cheddar cheese (i used a mixture of both cheddar and paramesan)
1/2 cup milk
1/2 cup tomatoes (squashed in the blender)
1 medium onion, cut in very small pieces
100 g salami
1/2 cup of diced black olives
1/4 cup parmesan cheese
salt
1.heat oven.
2.grease tray and put foil in the base and sides (i don't know why but i do it).
3.mix the butter and cheddar cheese for 30 sec in blender add the milk and mix for another 30 sec.
4.place some flour on a clean surface then place dough on it and knead make it into a rectangle and place on the tray.
5.i use 2 table spoons of tomato paste with the squashed tomatoes to give it texture.
6.add the onions, olives & the salami (i used tuna instead and it was even better.
7.add the cheese (the mix of cheddar and paramesan).
8.put in oven for 30 minute.|||Try this recipe. It is pretty good -
To make about 10 - 12 pizzas
Dough
2-1/4-Cups Water
1-1/2-Tsp Salt
3-Tbs Vegetable Shortening
2-Beaten Eggs
6-Cups Flour - Will have to add some more
In a large mixing bowl add all ingredients and work by hand adding extra flour until dough is no longer sticky. Form into ball and let stand at room temp for 10 minutes.
Roll out your dough very thin. Scatter bread crumbs on your pizza pan before putting the dough on it.|||Use french bread. You can't really get a decent dough without yeast.|||you could try making a crust using a quick bread reciepe such as a biscuit then patting the dough in to a baking pan ,then bake at a slightly lower temp using the middle rack|||well if u don;t wanna add yeast u can use curd as the yeast substitute........curd act as the same as yeast does.....
I decided on making pizza for dinner tonight. I want to make my own dough. Last time i made dough, it wasn't all that special. I have had homemade pizza dough before and it was awesome. Does anyone have any tips on how to make it the best?|||You really shouldn't hurry a good pizza dough....
Pizza Dough
Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
--------------------------------------鈥?br>
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!|||Your welcome and good luck. Report Abuse
|||Danx Report Abuse
|||http://www.theartisan.net/pizzabas.htm
try this link..better yet, go buy the raw pizza dough already made in the store.i use it all the time|||Just follow this recipe. Bake on a stone in 500潞F oven for aoubt 8 minutes after topping raw dough w/ sauce/toppings.
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掳F)
1 teaspoon salt
2 Tbsp olive oil
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 400潞F.
Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.
Makes 2 (10-inch) pizzas.|||3/4 cup warm water (105掳F to 115掳F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)|||How to Make Pizza
This basic bread and pizza dough can be used for any empanada, pizzette , pizza, bread, and calzone recipes. For recipes calling for bread dough, just leave out the olive oil. For recipes calling for pizza dough, make sure to include the olive oil. To make dough in a mixer, see the Basic Bread and Pizza Dough in an Electric Mixer. The range of salt given is to your taste. This amount of dough will make five very thin 14-inch-diameter pizzas, the kind of pizza you are most likely to find in Italy.
One 1/4-ounce package active dry yeast
1 cup warm water (105 to 115 degrees F)
3/4 to
1 1/4 teaspoons salt, to your taste
3 1/2 cups bread flour or all-purpose unbleached flour, sifted
3 tablespoons extra virgin olive oil (only add if making pizza)
1. In a large metal mixing bowl, previously warmed under hot running water, then dried, dissolve the yeast in the warm water. Let it rest for 5 minutes, then add the salt and shake gently.
2. Add the flour and olive oil (only if you are making pizza) and mix until you can knead it with your hands. The dough should stick a little bit for the first few minutes but will then form itself into a ball with more kneading and folding. Once it is formed into a ball, dump it onto a lightly floured wooden surface and knead for exactly 12 minutes. If making bread, do not add flour or water, if needed, until at least the eighth minute of kneading.
3. Once the ball of dough is smooth, place it in a lightly floured or oiled bowl, cover with a clean dish towel, and let rise in a warm (80 degrees F) place, such as inside a turned-off oven, for 2 hours.
4. Punch down the dough after 1 hour, cover, and let rise another hour. For more flavor, let the rising process go on longer: cover the dough with plastic wrap and place in the refrigerator overnight (this is called a cold rise), but let the dough return to room temperature before working it again. Now it is ready for making into a pizza. If you are making bread, go on to step 5, otherwise, use this dough for any recipe calling for Basic Bread and Pizza Dough.
5. Preheat the oven to 475 degrees F. Transfer the dough to a baking stone, form into the shape you wish, and score with a razor blade or very sharp knife. Place a pan of water in the bottom of the oven, then the loaf on the baking stone on the center rack. If you have another baking stone or baking tiles, you can line some in the oven for better tasting and textured bread. Reduce the oven temperature to 425 degrees F and bake until golden brown on top, about 40 minutes, spraying it with water at first. Let cool on a wire rack before slicing.
Variation : Use 6 tablespoons milk and 3/4 cup water instead of 1 cup water for a richer flavor.
Makes 2 thin-crust 16-inch pizzas, 5 very thin 14-inch pizzas, or 4 slightly thick 12-inch pizzas, 10 pizzette , ten 4-inch empanada or calzone disks, or 1 large round loaf bread
------------
Basic Bread and Pizza Dough in an Electric Mixer
Read the instructions to your mixer. This recipe was tested on a KitchenAid mixer.
One 1/4-ounce package active dry yeast
1 cup warm water (105 to 115 degrees F)
3/4 to
1 1/4 teaspoons salt, to your taste
3 1/2 cups bread flour or all-purpose unbleached flour, sifted
3 tablespoons extra virgin olive oil (only add if making pizza)
1. In a large metal mixing bowl, previously warmed under hot running water, then dried, dissolve the yeast in the warm water. Let it rest for 5 minutes, then add the salt and shake gently.
2. Add 2 1/2 cups of the flour and the olive oil (only if you are making pizza dough) and attach to the mixer affixed with the dough hook. Run according to the directions of the manufacturer, about 2 minutes, adding the remaining flour in 1/2-cup increments. Let the mixer run until the dough is pulled off the walls of the bowl and is being pushed by the dough hook.
3. Once the ball of dough is smooth, remove the mixer bowl and remove the dough from the bowl. Place it in a lightly floured or oiled bowl, cover with a clean dish towel, and let rise in a warm (80 degrees F) place, such as inside a turned-off oven, for 2 hours. Proceed as the recipe instructs.
--------------
Secrets of Baking Pizza
There are many different ways you can make pizzas, beyond the topping. They can be cooked at temperatures ranging from 350 degrees F in a home oven to 900 degrees F in a commercial wood-burning brick pizza oven. High heat gives the best results. I tend to make pizzas in three different ways. Sometimes I make pizza on a large 16-inch pizza pan, either solid or perforated, or directly on a baking stone. The dough is about a third of an inch thick, and I bake it at either 555 degrees F for just a few minutes or at 450 degrees F for a little longer. Or I make a thinner pizza, about 1/8 inch thick, which I cook for about 10 minutes at 400 degrees F. Best thing is to experiment, but without a doubt your pizza will taste better if you are using baking stones, preferably 2, one on the rack above the pizza and one either directly under the pizza dough or on the rack under the pizza.|||A simple bread-dough recipe has always worked wonderfully for me.|||google it
I have the Kenmore Bread Maker from Sears. However, I mislaid my recipe book. Does anyone know the recipe for the pizza dough?
Thanks! Your help is greatly appreciated!|||Award Winning Design Pizza
Home My Kenwood Kitchen Pizza
BM450 Pizza Dough - Program 13
Ingredients makes 2 x 30cm (12") makes 1 x 30cm (12")
Water 250ml 140ml
Olive Oil 1 tbsp 1 tbsp
Unbleached White Bread Flour 450g 225g
Salt 1 1/2 tsp 1 tsp
Sugar 1 tsp 1/2 tsp
Easy Blend Dried Yeast 1 tsp 1/2 tsp
For the Topping
Sun-Dried Tomato Paste 8 tbsp 4 tbsp
Dried Oregano 2 tsp 1 tsp
Mozzarella Cheese, sliced 280g 140g
Fresh Plum Tomatoes, roughly chopped 8 4
Yellow Pepper, seeded and cut into thin strips 1 1/2
Green Pepper, seeded and cut into thin strips 1 1/2
Mushrooms, sliced 100g 50g
Dolcellate Cheese, cut into small pieces 100g 50g
Parma Ham, torn into pieces 100g 50g
Freshly Grated Parmesan Cheese 50g 25g
Fresh Basil Leaves 12 6
Salt and Freshly Ground Black Pepper
Olive Oil 2 tbsp 1 tbsp
Method
1. Remove the bread pan from the bread maker and fit the kneader.
2. Pour the water and olive oil into the bread pan. Add the flour, salt and sugar.
3. Make a well in the centre of the flour, but not down as far as the liquid and add the yeast.
4. Insert and lock the bread pan into the bread maker. Select program 13 PIZZA DOUGH from the menu. Press start. Lightly oil a pizza pan or baking sheet.
5. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough. Roll out into a 30 cm (12") round and place in the prepared pan or on the baking sheet.
6. Preheat the oven to 220C/425F/Gas 7. Spread the sun-dried tomato paste over the pizza base. Sprinkle with oregano and top with two-thirds of the mozzarella cheese.
7. Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, Parma ham, remaining mozzarella and Parmesan cheese and basil leaves. Season with salt and pepper and drizzle with olive oil.
8. Bake for 18-20 minutes, or until golden and serve immediately.
I have a huge bag of masa that I'd like to use. I can't eat wheat flour and was wondering if masa would work in a pizza crust.|||I would make it into a polenta and cool it so you can slice it. Once you slice it, you can prepare it like pizza.
Slice it thin (1/4 inch) and brush with olive oil and broil it until it begins to brown. Remove from broiler and top with pizza toppings and return to oven until toppings are done the way you want them.
I do this frequently although I serve it in small slices than a traditional pizza would be.
--------edit---------
No yeast.
I forget the exact measurements I use, but basically, all I use in making polenta is the corn flour, salt, water, butter or olive oil and cheese. In your case, I would add Parmesan cheese since you are making pizza (about 1/2 cup grated parm for every cup of masa should do it).
Once you make the polenta it will look like mashed potatoes. Spread in a loaf pan evenly and refrigerate for a few hours. It will become solid and easy to slice with a knife.
Polenta actually is very easy to make in a microwave. Make it like this (add the cheese at the end if you want for a nice flavor). This recipe is the basic polenta recipe from the Microwave Gourmet by Barbara Kafka. I have used it many times
http://www.recipesource.com/fgv/polenta/鈥?/a>|||not exactly Pizza, below Althought not Gluten free it makes a great dough
2 cup flour
1 1/2 cup Masa Harina
1 Tbsp olive oil
1 Tbsp Agave syrup
1 & 1/3 cup water (tends to be less sometimes)
2 + 1/2 tsp active dry yeast
1 1/2 tsp salt
makes nice dough but not for thin pizza Report Abuse
So what things would a pizza delivery driver do to make you want to give a better tip than you planned?|||lisa S is right bring that sausage out.|||the pizza driver shouldnt have to do anything extra to get a better tip. they are already providing you a service by bringing your complete order to your door, using most of the tips they do receive to buy the gas it takes to deliver. taking extras like cheese, peppers, etc and handing them to everyone puts cost pressure on the business. you should request these items over the phone. being a little late with the order is not the drivers fault, this comes from under-staffing and unexpected business booms- if the pie is late but still hot-he has done his job. tips are not ransoms and when using a gratuity service you should tip the approiate amount. unless the driver is rude or driving through your lawn. just so you know, a delivery fee is not a tip. |||Greet your customer politely. Repeat their order and tell them their total. Be sure to let them know that you remembered all of their extras (sauces etc.) Tell them how much their change is. This gives them time to think about the tip while you are counting out the change. If you just hand them back a wad of cash they may feel rushed and not tip as well. Never ask if they want change, just assume they do. Always give them back some 1's to tip you with. Don't show them a bunch of money when you are making change. Always acknowledge children and pets. This seems to make a difference with women.
Hope this helps.|||He would have to be Justin Timberlake. But instead of money as a tip, I'd give him a great big kiss.... on the lips. Seriously though, he would have to be on time or 5 minutes early. And nice, with a smile on his face.|||just when i open the door and if they have a big smile and say good evening , that makes me feel really good .
i tip well , but that extra niceness gives them a better tip . lol.
have a great day . d|||be friendly ,clean looking(this matters)and act professional.you'll always get a good tip from me.|||Just get me the damn thing while it's still hot!
That doesn't seem like too much to ask, does it?
But the guy that delivers mine can't seem to figure it out!|||get here in under 5 minutes (which is virtually impossible because the nearest pizzaria is 30 minutes away) lol|||Be quick, friendly but not over friendly, have a hot pizza, be polite.|||Come earlier than expected and be cheerful|||Dont be late
And be fuuny|||Bring more pizzas and larger.|||Drive Faster, but not crazy and be really nice at the door.|||Be on time, give a friendly greeting, smile|||Stop at the Liquor store on the way |||Extra pepperoni and cheese or give it to me for free|||If it's a woman, she could screw my brains out as well.|||Show me his sausage.|||get there fast and be real cool at the door..|||bring me five more pizzas and ill give you 5 more dollars|||buy me some weed|||coupon for my next one free.|||Get my pizza here as quick as possible. It shouldn't take 30 mins to get a pizza it doesn't take that long when you eat it inside the pizza place. :)
Growing up near cortland ny I always had pudgies pizza and wings and I've never found any other pizza as good. Now that ive moved there isnt any pudgies around sadly. Does anyone know the recipes and are willing to share? Please and thank you in advance.|||Unfortunately in the south they do not exist. I would love to have their recipes to be able to make some too.|||i googled it and the first link that popped up was your question right here! lol
XD
sorry, though. i couldnt find it and we dont have them where i live.|||Bake it in a traditional kilt.
(plz give me some good ideas for making a pizza in a microwave oven)|||I used to make mini pizzas on bagels or english muffins. Just put some sauce on the english muffin (or bagel) then some cheese and whatever toppings you like. Microwave them until the cheese melts and you have mini pizzas! :)|||follow the intructions on the wrapings or package, if you have bought it fresh, you should ask an employee of the store or market where you bought it from|||just through it in thats what i do
I'm talking about the kind of pizza that you would get from pizza hut or some other popular chain. It never seems to taste the same after its been in the fridge overnight & I've baked it on the rack at 350 like the directions on the box say to. It is possible to make it taste a little more fresh? Suggestions?|||If you are talking about 1 or 2 slices I take a heavy duty fry pan and heat it up on the stove. Once it is hot I put the slices in the pan then put the pan in a hot oven. Heat in the oven just until the cheese begins to melt again.
The hot pan keeps the bottom crisp with out drying it out. The hot oven helps the cheese melt quickly.
If you are talking about a whole pizza, try asking for the pizza half cooked then finish baking at home.
If you are going to keep pizza don't store in the box, the cardboard will suck the moisture from the pizza. Store in an air tight container, or wrap in plastic wrap.|||I always add alittle extra tomato, or pizza sauce. also some cheese, parmesan, or Mozzerella, or both. Also, try a little EVOO ( extra virgin olive oil) to perkit up, and it is healthy.|||Try wrapping it in al-foil before baking it in the oven when reheating.
Pizza never tastes the same second time around.|||Well, pizza never tastes the same after being in the fridge but what I do is put it in the microwave on HIGH for 15-30 secs. Try it Out!|||Try to store it better. The box they send home does not keep it fresh. Not even for the night.
My niece loves to pack those little pizza lunchables for her school lunches but they are becoming expensive for her to take everyday. I try to stock up on them for her but everyone in the house eats them up. I was wondering if anyone has come up with a smiler recipe for the pizza crust? The texture is so hard to match. They end up burning to much when baked with no toppings on them. I have tried making them with tortilla shells but she isn't crazy about those. Any ideas?|||Just make a regular pizza crust and bake as you would a regular pizza but do not use tomato sauce. Make a pizza intended to be served at room temperature. I make a garlic pizza that kids love. Basically just pizza crust brushed with a garlic infused olive oil and spread with mozzarella and parmesan cheese. Great at room temp.
If you eat it as it is, supermarket frozen pizza, heated in the oven, tastes like cardboard flavored with tomato paste. So, what would you add to fix it up to your standards?|||Maybe take it out of the box when your heating it up. LOL
I'd add more sauce with some oregano & basil in it.
I'd add some real pepperoni slices or spicy sausage.
I'd use sliced tomatoes, mushrooms, peppers, maybe olives.
Then I'd give it a generous sprinkle of grated mozzarella.
But if you're going to all that trouble, why not just buy a crust.|||add italian spices, and use a pizzaz.|||We get Digorno (spelling) and the other pizza beginning with F and add extra shredded mixed cheese and extra pepperonis. Depending on the type of pizza, add pepper, chopped peppers, chopped linked sausage etc under the cheese and then on top. Cook at about 350 for roughly 20 minutes or untill the crust is slightly brown. If it's a cheese pizza just add your own shredded cheese- mixed type would be the best or even try something that you've never had on a pizza|||I always like to add more cheese and throw on some garlic powder and pizza seasoning! yum!|||Throw it in the garbage and make it from scratch. Many supermarkets sell pre-made fresh dough, you can use jarred sauce, and pre-shredded cheese. The tough part is rolling out the dough. Considering that it doesn't have to defrost, it might even take less time.
With frozen crust, frozen sauce, frozen toppings and frozen cheese... all filled with chemical additives to make it freeze better, and torn apart by the ice crystals during freezing, you're much better off just making it yourself.|||One of my grandsons said: add a little bit more cheese, sprinkle with a little grounded red pepper, dabs of water[not too much] then cover with Reynolds Release Foil. Sounds like too much work but he said they do that at his apartment off campus.|||When you take it out of the freezer, let it thaw a little bit for about half an hour. When half an hour is done, add some of your own ingredients to it. Put some extra sauce on the top the pizza, eventhough there may be other things on the top already. Then pour on some canned tomatoes, or dice your own! Chop up some mushrooms, or buy some already sliced. You can add your own grated cheese too, and that will help a lot. Just add anything you like. Good luck with the pizza!|||If you have no choice. add ham and pineapple... to a four cheese basic frozen.
OR buy pizza sauce and pizza bobili from Wal=marts. Split open and add all the topping you like best. top with cheese and bake 10 minutes on 400 degree oven.Even split french bread rolls are better. IMHO>|||Sprinkle on some Italian herbs and spices: garlic powder, basil, parsley etc. Add red pepper flakes. Add extra cheese and fixings.
It really is better to buy pizza crusts in the freezer department and add your own toppings, and it doesn't take any longer to cook them. That way you get flavour, and exactly the toppings you want.
There is no pizza WOMAN. It is a man. He is in silky pink lingerie.|||Hmm,
depends on how he looks.
But I'll be ordering from that place more often.|||um.. make fun of him then knock him out steal the pizza and give the box back, park him in the front of the pizza parlor then call a complaint about not getting my pizza, owner checks parking lot see's the half eaten pizza with crust on the workers belly and fires him.
one love|||Lol.... I wouldn't trust him as much. If the pizza guy is wearing lingerie, then that makes me think "where has the pizza been?" That's just too much for me. I don't know what i would do with the pizza, but i'd be reluctant to eat it. Silly maybe, but true.|||I would say "why the hell is my pizza in lingerie?"
Oh, the guy is in lingerie? I'd pay him and say thank you.
As long as the pizza is good I don't care what he wears.|||i would probably laugh take a pic. and give him 10 more bucks for doing that . then close the dorr and inspect my pizza and eat it .|||drag him into my house
tie him up
have my way with him
and when I'm done light a cig and have a slice of pizza|||I would say that this adult film has a poor storyline.|||pay for my pizza and close the door...
what else?|||vomit|||Tell him, that's not going to get you a bigger tip.|||As long as its hot, he could wear a diaper, and Ii wouldn't care♥|||he gets an extra dollar in addition to the planned tip...|||Act like he was in normal clothes|||Tuck a dollar in his G-string.|||Did he show up at your door too?|||he would get a bigger tip.|||I'd laugh my butt off!!! If he lets me take a picture, he would get a great tip :)|||try not to laugh :)|||that sounds like my last dream..|||wow.......is it hot in here?
Every website I try gives me pizza recipes that arent as good as in the restaurants. Can anyone give me some recipes that are good like in the pizza parlors?|||Dough Recipe
3陆 cups (16 ounces) high-gluten flour
9 ounces warm water
1 tablespoon classico olive oil
1 teaspoon instant yeast
戮 teaspoon salt
In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours.
--------------------------------------鈥?br>
Pizza Sauce
28 oz. can whole peeled tomatoes (Redpack brand preferred)
1 clove garlic, minced
1 teaspoon dried oregano flakes
--------------------------------------鈥?br>
Puree the tomatoes, garlic, and oregano in a blender. Pour into a saucepan and simmer over low heat for 30 minutes (do not boil).
When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven (with pizza stone) to 550掳F one hour prior to making pizza.
Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Use your fingers or the palm of your hand to press the dough out thin, leaving an outside raised edge. Place the dough over your fists and begin stretching it into a large circle. Place the dough on a pizza peel which was been dusted with flour, cornmeal, or semolina flour. Add your sauce, toppings, and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel). Transfer the pizza to the oven and bake until the crust is dark brown and somewhat charred. Remove from the oven and place on a cooling rack for 5 minutes. Transfer to a serving pan and slice.
TIP: A pizza peel is a bit tricky to use at first, but you'll soon get the hang of it! First, it is important to have a good dusting of cornmeal on the peel which keeps the dough from sticking and greatly helps the pizza in sliding off. Before you attempt to transfer the pizza into the oven, hold the peel level and in front of you. Quickly jerk the peel back and forth a few times to loosen the pizza; you'll see the pizza start to slide around a bit. Once it is loose and you are confident that it is not sticking to the peel, place the peel at the very back of the oven, hold the handle at an upward angle, and make a series of short, quick backwards jerks letting the pizza slide off and onto the pizza stone. Some people forget to loosen the pizza and, even worse|||Olive oil or cooking spray
1 package active dry yeast (I use Viva Pizza Yeast from Williams-Sonoma)
1 C. warm water, (110 to 115 degrees)
3 to 3 1/2 C. all purpose flour
1/3 C. olive oil or cooking spray (I use only Bertolli Extra Light Olive Oil)
12 ounces mozzarella cheese, sliced
1/2 pound Italian sausage, mild-cooked, drained and crumbled
1 15-ounce can tomatoes - whole pear or plum, drained (I use 2 15-ounce cans
of tomatoes)
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/4 C. Parmesan cheese, grated
fresh mushrooms, sliced or chopped green pepper (optional)
Methods/steps
1. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch spring form pan with olive oil or cooking oil. (I use the same dark baking pan as they use in the restaurants, it gives a much better crust.)
2. In large mixer bowl, sprinkle yeast into warm water. Stir till dissolved. Stir in 1 1 /2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can.
3. Cover, let rise in warm place till double. Punch down. Let rest 5 minutes.
4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes.
5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herb and Parmesan.
6. Bake in a 500 degree oven for about 25 to 30 minutes or till edges of the crust are crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting.
Makes 4 to 6 servings.
The pizza yeast is great from Williams-Sonoma. It makes a great crust. I use only Bertolli Extra-Light Olive oil, because it doesn't have a real heavy olive oil taste. This pizza recipe is not like the other Chicago deep-dish which uses yellow cornmeal, which have been made by other famous restaurants.|||Four secrets to making great pizza at home
1) retard the dough 24 hrs this will add flavor and relax the gluten so that you can hand toss it
2) don't use a lot of dough figure a softball size for a 15' pizza
3) quickly assemble on a peel
use only enough sauce to get the job done
4)Bake it directly on a stone that's been sitting in a 500 + oven for an hour
Your goal is an under 9 minute pizza|||buy 1 frm a resaturant and say its yor own design
just hide the packaging well|||Pound the crust as thin as possible, then bake it for five minutes on each side before topping it.
DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All鈭抪urpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt
TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese
For dough, sprinkle yeast and sugar into warm water in small bowl; allow stand until foamy, about 5 minutes.
Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.
Stir to form a soft dough, adding more flour if necessary.
Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes.
Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour.
Punch down dough.
On a lightly floured surface, roll dough to a 13-inch circle.
Transfer to an oiled 12鈭抜nch pizza pan, folding the excess over to make a small rim.
Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese.
Sprinkle with meats and vegetables.
Top with remaining mozzarella and Parmesan cheese.
Let rise in a warm spot about 25 minutes.
Heat oven to 475 degrees.
Bake pizza until crust is golden, about 25 minutes.
Let stand 5 minutes before slicing.|||As was pointed out above, the single biggest impediment to produce restaurant quality Pizza is the home oven. Most of them just do not get hot enough. So do everything you can to get the heat up and keep it up.
Commercial Pizza ovens bake at around 600 deg. F or better! This is what produces the texture of the Crust.
Pizza stones, the bigger the better, go to your garden store and buy thick, unglazed tiles to fit your oven. Even lining with bricks will work well, but your Oven racks will probably not hold them. In other words, anything that will hold the heat. Then, pre-heating is absolutely necessary. And I don't mean the typical 15 to 20 minutes. the whole oven and the stone on the interior must be totally preheated so that when you insert the Pizza, the temperature does not drop like a rock.
Better home ovens reach 550 deg F and that should work reasonably well.
Good Luck !
Adolph|||Any good yeast bread recipe will make a good pizza dough. What the parlors do that you don't or can't do at home is,
a) They let the dough rise until it doubles in size, then beat it down, and let it rise again. They repeat this three times. Then they let the dough rest overnight in the refrigerator.
b) Commercial pizza ovens typically heat much hotter than the ones you can buy for home use. Home ovens only go to about 500 degrees F. Commercial pizza ovens typically heat from 750 to 800 degrees, allowing the pizza to thoroughly cook and brown in a shorter time; an advantage in a fast food joint. This is near impossible to replicate at home.
c) Commercial pizza ovens also have specially insulated oven floors that distribute the heat evenly across the bottom, thus cooking the pizza evenly. You can get this effect at home by buying and using a special ceramic tile that works like a stone oven. These are great for baking pizzas and bread. You see them advertised on TV now and then.|||The most likely reason that your pizzas aren't as good as restaurants is the extremely hot ovens that restaurants use. Ideally pizza should be made in a special brick wood burning oven but even barring that most restaurants will bake their pizzas at between 550 and 600 degrees. Most home ovens don't go that high.
The other reason might be the quality of meats available to restaurants. You might try going to the food warehouse area of your city. Not Costco and such, but an area of town where food distributors have wholesale markets that supply restaurants and chefs. Some of them may allow public shopping and you can frequently find ingredients, fresher vegetables and meat cuts and such that may not generally be available to the public.|||get commerical cookery equiptment. thats the only way baby... best other thing to do is to build yourself a wood fired oven in your backyard, this will give you an awesome taste.
Me and my friend were not thinking and made pizza dough then realized we don't have tomato sauce. What other snacks can we make with it?|||You don't need tomato sauce, you can use Smokey BBQ or any sauce you like. Put on the cheese and other toppings and go for it. Alternatively you can used canned apples and a few raisins and a sprinkle of sugar and fold this in half and bake and it will be a sweet apple pastry. Anything you can imagine in pastry can be done with pizza dough. Brush the dough with egg wash and sprinkle over any seeds like sunflower or poppy and season with spices and salt then cut up and bake in little finger size snacks. It's all good food.
Cheers
Lisa|||bread sticks, cheesey bread|||just cook the dough and get some yummy dips !|||Spread some butter on the top of the dough. Sprinkle a mix of cinnamon and sugar on top of the butter. Bake til golden. Mmmm!!!|||pigs in a blanket|||Since pizza dough is essentially bread dough, let your imagination run wild.|||put dough on cooking sheet. add pre cooked ingredients on half .fold over. bake. calzone!|||Do you have tomato paste, bbq sauce or jarred spaghetti sauce (alfredo)?
You can go savory or sweet...
Savory -
1)make a sauceless pizza or use bbq sauce.
2)If you have tomato paste (or extra virgin olive oil), you can slather the dough with light dallops and a little onion (and other toppings as you desire)... etc. you can make foccacia.
3) Make calzones... sort of like a folded pizza w/o the sauce.
Sweet -
1) roll out flat, brush with butter and sprinkle on cinnamon sugar.
2) elephant ears... same thing as above except fried in oil|||Make white pizza instead: Make a white sauce with garlic - lots of cheese, veggies, chicken
You can make calzones with the dough too
I just purchased a pizza stone. It says to season it with oil, but everyone I talk to says NO OIL. So, what keeps the pizza from sticking to it and how do I season it with no oil?|||Dust it with corn meal|||The oil seasoning isn't really too prevent sticking. It is used to temper the stone itself, and allow it too heat more evenly. But as the other people said, dust it with corn meal. If your making pizza, you need a big wooden paddle to stretch the dough on. Make the whole pizza on the paddle. Then place the paddle on the stone, with a quick shaking motion allow the pizza to catch on the stone. Just as it starts to slide off the paddle quickly slide the paddle out of the oven.
If you don't have a wood paddle, try the backside of a large metal pan with corn meal on it to make your pizza on. It still needs to slide off. I love my stone, but pizza definately needs a lot of practice to get right on it.|||maybe some cornmeal might prevent the dough from sticking
What is the best recipe for a good pizza dough? My favorite pizza from my home town is a home made recipe from these people who are Italian. I LOVE it, and that crap they got in the store just doesn't have the home made tase. Any suggestions??|||NO-NONSENSE PIZZA DOUGH RECIPE
4 cups bread or all purpose flour (white)
1 1/4 cups lukewarm water
1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast
2 tablespoons olive oil (any good brand), but extra virgin is best
1 teaspoon salt
1 teaspoon sugar, or 1 teaspoon honey
1/4 cup milk or 1/4 cup water
Preheat oven 450掳F.
I prefer using milk for the liquid in this recipe. It adds flavor to your dough. But if you don't have it, use water.
Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.
Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).
Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.
Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.
Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.
Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan with yellow cornmeal or Farina. If you don't have these on hand you can use flour or simply grease the pan with olive oil using a paper towel.
Top with your favorite spaghetti sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese.
Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions.
Bake for about 12-14 mins, but watch it!
When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.
Now enjoy the best pizza you ever had!|||Actually, there's only one way to do a *real* pizza dough; like any other recipe, you can change it according to your taste, but the original and unique dough is flour, yeast, water and salt. Period :)
Look here http://www.pizza.it/default.asp?l=eng|||4 cups whole wheat or white flour
1 tablespoon sugar or honey
1 packet of yeast, or 3 teaspoons
2 teaspoons salt
1/4 cup oil
1-1/3 cups warm water
In a big bowl combine the flour, sugar, yeast, and salt. Mix it up together with a fork or spoon. Add the oil and warm water. The water should be luke warm, not hot. I tap water that is warm when I stick my finger in it, like a baby's bath water, about 100掳. Use a wooden spoon to stir all of this up until it begins to form a soft dough. Take out the spoon and dig in with your hands. If you use a big enough bowl, you can knead the dough right in the bowl. This is how I usually do it, because it saves the mess and bother of cleaning up the counter. The dough doesn't have to be kneaded as much as regular bread dough. Usually I do it for about two minutes, or until the dough is smooth, resilient and well formed. Next the dough has to rest for twenty minutes. Sometimes I rest it for as little as ten minutes, but the best results are obtained from allowing it to rest the full twenty minutes. The reason for this step has to do with gluten, or the protein in the flour. Kneading the dough activates the protein. It also makes the dough difficult to roll out because it keeps trying to stay in a ball, instead of cooperating and becoming flat. Allowing the dough to rest makes the job of pressing the dough into the pan easier because the gluten relaxes and then the dough is very easy and cooperative about flattening out into a round pizza shape (or rectangle shape, or whatever).
After the dough has rested for a while, divide it into two balls to press into your pans. This amount of dough is enough to cover 2 round pizza pans or 2 - 9 by 13-inch rectangular pans. If you have a bevy of boy scouts, or a gaggle of girl scouts, give them each their own pie or cake pan, and let them make individual pizzas. This recipe will make 4 to 6 pie-plate sized pizzas. They will think you are the finest den mother in town.
Press the dough into the pans, to the best of your ability. Then the crusts must be PRE-BAKED before filling. Preheat your oven to 425掳. Bake the plain crusts for about 8 minutes, or until they puff up and appear slightly dry on the surface. This is the only way I have been able to make sure these crusts cooks clear through when I make pizza. If I don't prebake these crusts, I end up with under cooked pizza centers. The kids don't actually notice things like this, but I do, and I prefer the crusts to be thoroughly cooked, so I ALWAYS pre-bake the crusts from this recipe.
Remove the partially cooked crusts from the oven. Top with tomato sauce, cheese and what ever else you like. We make a lot of half and half pizzas, so every one can choose their own toppings. Regardless, bake at 425掳 until the cheese is hot and bubbly, or about 10 to 15 minutes. Cool slightly before eating so you don't burn the roof of your mouth. Makes 2 large round pizzas or 2 rectangular ones.|||INGREDIENTS
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour
DIRECTIONS
In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.|||1 3/4 C water
1/4 C honey
4 1/2 tsp yeast (2 pkgs)
5-6 C bread flour
4 Tbsp extra virgin olive oil
2 tsp salt
Mix honey and water. Heat mixture to 125F-129F. The closer you can get it to 129, the better your yeast will proof. Add yeast, gently stir in. Allow to proof for 10 minutes (you will get about a 5" head on your yeast...this is a good thing!). Mix 3 C flour with yeast mixture with paddle attachment of your kitchenaid (if you don't have one a hand mixer will do for now). Switch to dough hook, add half the EVOO and salt. Gradually add flour to 5 C then add the rest of the EVOO. Add enough flour to make a stiff dough, turn the mixer to 7 or 8, and allow to knead for 10-15 minutes.
If you're in a hurry you can warm rise your dough (about an hour or until doubled), but this dough is really better with a cold rise. Cover, put in the fridge at least overnight (12-24 hours). Take it out, divide into 2 or 4 (makes 2 deep dish or 4 8" pizzas). Ball the dough, making sure the top skin is tight and allow to rest on the counter for about 30 minutes. Flatten balls with the palm of your hand then stretch the outside edges of the dough (the inside will naturally follow). Top with anything you like. 425F oven for about 12 minutes depending on your toppings...
I am going to start work as a Domino's Pizza delivery driver. If more than 1 driver is working, how do they divide up the deliveries? Is it some kind of rotating system or what?|||there is a line/rotating system..when your turn comes up, you can take as many pizza orders as you want but you must be able to make them all in time..if you get too greedy and end up with customers complaining because you are late, then you are screwed..
in some stores, the managers make the decision as to how many you can take when it gets real busy..
when you first start, you will probably get lunch which isn't that much fun because its mostly buisness/corporate types and they are pretty bad tippers..the nighttime shift is what everyone wants..
Pepperoni.|||Chuck E Cheese's bacon pizza is fantastic.|||yes yes yes...|||Zamboni !|||pineapple:)|||...Pops, full of delicious stuff.|||is gross X]
soooorrrrrrrry but i dislike it ... lol|||I just had Papa John's for dinner :)|||Yes.|||yes|||yes but with cheese filled crust|||yes plz|||yea|||OMG YAHH! but nooo im on a diet hehe.|||cheese please.|||i just ate some for dinner lol i swear
what else?|||Pizza Quattro Stagioni,Coke,Tiramisu' (dessert)
and coffee liscio (without milk).
Anyway,it feels you up,but contains no nutrition facts.|||Beer|||i like...cake.|||coke|||nothing just give me =P|||Jack Daniels please...|||hookers|||curry and a lager|||and Hot wings!|||coke and chips|||nachos?|||pineapple|||yes please.
red bull.|||Sex|||Hi, I'm Christopher Wilde.|||More pizza|||i love pizza!!!!|||Yes, thank you|||Beer and breadstix|||pizza extra cheeze plz|||Hot wings, a big pitcher of Pepsi! For dessert a HUGE BANANA SPLIT!! Yummy!!!|||Females|||Fried chicken wings.
is good|||*grabs the phone and orders a pizza with bacon pineapple and ham*|||is really good. You can get it from:
Cici's Pizza
Pizza Hut
Little Caesars
They all have good pizza.|||Is best when hand tossed and cooked in a brick oven.....Load it up or just the cheese - the crust and sauce makes the pie!!!!|||definitely Dominos...best service and food. or sbarros but thats just mall food not ordering out|||Pizza huts with loads of cheese and black olives|||Hi Star!(joe) pizza is a good quesion|||sucks when your date's face looks like it|||couldn't live without it!!!!|||Goes Well With Cheese And Sauce..And Toppings.|||Rules!!|||Pizza Hut is the best|||delicious|||dominoes|||and beer with friends|||is what i just ate|||Thin Crust!!|||Love it!!|||is good|||Hi.
What kind of toppings do you like on your pizza?
Poll: When you're high do you like to eat pizza or cheetos?|||idkkk. cheese? i'm not a really big fan of pizza
Poll: cheetos|||I like either hamburger, green pepper and mushrooms or Chicken and Pineapple
The only high I get is high on life, family and friends.
We certainly don't need terrorists in this country. Drugs have done the job for them. If your life is that bad that you have to do illegal drugs, volunteer somewhere either in this country or someplace else for a couple of years and help others who are less fortunate than you. You'll find out real fast just how good your life actually is.|||HEY, how did your question come through with only 7 characters? Yahoo always makes me add more!
I like Margherita with sundried tomatoes. It's really good unless you go to this craphouse Pizza shop that always burns them to an indecent shade of black.|||Chicken
I like to eat pizza out of the two you've said. But I prefer Mcvitie's milk choc digestives to both.
@ Debi- Smoking marijuana doesn't mean we aren't grateful for what we've got.|||when im high i like eating pixi sticks.... and pizza? i hate sweet sauce and i like every thing but pepporoni on my pizza|||Hawaiian BBQ Chicken Pizza
Cheetos when I'm High
Don't Bogart that joint, my friend, pass it over to me.|||Pepperoni and green peppers, mushrooms, olives, chives|||anything!
I dont like getting high|||The best topping on earth is garlic (if you really like cheese this is for you)|||cheese, chicken, hamburger....those are good|||sausage and peppers and no highness for me when im drinking i prefer pizza|||i like every thing on my pizza in i do not get high
mogwai●|||I love supreme pizza with no sauce|||Lots of cheese and pepperoni
I don't get high...|||Just plain old cheese.|||how did you post a question with less than 20 charecters??!!
wow!
i like any sorta veg pizza...and i dont get high!|||i like just ham and mushrooms.|||BBQ tofu and spinach. I don't get high.|||All kinds of cheese!
And no. I don't get high.|||Pepperoni and extra cheese.
I don't get high.
It makes you stupid.|||peppers and onions or pineapple
when i used to get stoned i would crave taco bell quesadillas|||i like peporni olives and sausge|||Ham,cheese & pineapple.
Is there a difference between a deluxe and a supreme pizza?|||No it's pretty much the same thing, just whatever the pizza place wants to call it! Just like coffee shops ... for example starbucks calls one of their sizes tall when Tim Horton's calls it a small|||supreme is EXTREEME deluxe is eeeh|||no it means the same thing, but every place's deluxe/supreme differs to what actually comes on it. usually its pep, saus, onion, mush, green pep, olives |||Supreme And Deluxe Are The Same It Depends Where You Get It From And What It Comes With. I Think Pizzeria Is The Best Because It Is Cheesier And Oilier [If You Ask Me) |||nup same same though ones tastier i guess|||delux is usually with all the toppings
supreme is just a larger pizza.
that is in Nevada
|||supreme is the king, deluxe is just a step up from the standard|||It is usually specified on the menu.
The delux is one up and the supreme is the next.
What is the best place to order pizza from?|||Pizza Hut is my favorite.|||Certainly not a Chain store. There really are lots and lots of mom and pop shops that just smoke the chain shops. I liked Cardo's growing up, a mom and pop shop. Also, the best chain shop (if you really want to call it that, theres not many around anymore) is Godfathers pizza.|||if you want a quality pizza then there is the best pizza in united states according to food magazine is located in phoenix arizona,the pizzeria is bianco,its the best pizza in america until celebrities went there also martha stewart have bianco in her tv show..;the other best pizza is making yourself at home so you can get free recipes at web page just google it...or simple pizza?? pizza hut and papa johns|||Pizza Hut, Dominos, Papa Johns!!!!!
Someone answer plz! http://answers.yahoo.com/question/index;…|||Depends on your location. Since I'm from California, I would say that Round Table Pizza is the best in Nor Cal. In So Cal, Round Table is aweful....so Raffallo's Pizza is pretty good.|||PIZZA HUT!!|||Lol, If you want this question answered properly, maybe add an additional detail telling us which city your from. :P?|||Papa John's.
Pizza Hut.
Domino's is cheap but tastes kinda gross.
Local pizza shops usually have great, cheap pizza.|||Me N Ed's,Hungry Howie's. or if you want a pizza that's cheap go to little Cesar's.only 5.40$ for one large pepperoni pizza.|||Pizza hut, mac and mangos, dominos, papa johns|||pizza the hut
( pizza hut)|||Pizza Hut, Dominos, Sbarro, it's all good!|||Papa Murphies and Papa Johns and Pizza Hut|||Hot 'n' Ready :)
I like Vegetable Topings, but you can choose yours lol xD|||papa johns or pizza hut :]]|||a local pizza parol usualy has the best. But if you want it delivered my personal fav is papa johns.|||Usualy pizza places near you are ALOT better than Pizza Hut, Dominoes OR Pappa johns. Trust me.|||vietnam|||Pizza Hut or Papa Johns....Pizza hut because of cheap price and papa johns for taste.|||Chicago|||Pizza Hut, Dominos!|||North End Boston MA!|||IMO'S!|||Papa Gino's|||Papa John's!! Extra garlic butter please!!|||it kinda depends on what's closest and what you like the best as well as the price... all that aside, i prefer pizza hut.|||pizza hut|||Papa gino's ALL THE WAY DUDE!! THEYRE THE BEST!! reginas is good too, but i dont know if they deliver. =[|||papa john's! the absolute best :]|||dominos every time.|||Ray's Fsmous Pizza in NYC
I`VE HAD A DiGiorno's PIZZA IN MY FREEZER FOR ALMOST A YEAR. WILL IT STILL BE GOOD BECAUSE ITS SEALED|||Eh, I would say it's probably okay because it's still got the packaging and everything, but check first for an expiration date. If it's passed, best not to eat it. Better safe than sorry.|||No, you idiot. Sell it on eBay! You might get more than you bought it for cause it's old and it might have a new package or something. MOOLAH Report Abuse
|||EXTRA EXTRA CHEESY Report Abuse
|||LOL!
wow. that's real long.
isn't an expiry date printed on the packaging?|||Yes, anything in the freezer doesn't go bad unless it is unsealed and yours is sealed, so i would say it is perfectly fine.|||Since it's sealed it's probably safe to eat, but I'd say there's a good chance the pizza has freezer burn. If so, it'll taste like crap, but should be otherwise harmless.|||um prolly not. idk check the date!|||absoulutley NOT!|||absolutely NOT, their should be a expiration date on the box unless you want to risk your health go ahead and try it.|||It should be fine. Check the experation date. That will tell you when breakdown will start to occur|||Yes it is.
Enjoy.|||Call their 1-800 number and ask. I would throw it away.
Like my Mom always said, "When in doubt, throw it out!!".|||Yes, if it is sealed and frozen, I think that it will still be good.
What is your fave pizza topping and who is your fave pizza place(example: pizza hut ECT.)|||Pizza Hot favorite....
Peporoni favorite topping.|||Papa John's has the best pizza hands down. Their stores and drivers are always much better kept than the other franchises, and their ingredients really are superior. My favorite pizza is the Papa John's Works Pizza. Report Abuse
|||id say peperoni and green pepper slices from papa johns Report Abuse
|||CHEESE Report Abuse
|||I'd get pizza from anywhere EXCEPT pizza hut....
I like onions and chicken on my pizza.|||i really like anchovies...|||Meat and Supreme lovers; pizza hut|||Mendo's extra cheese!!!|||OMG!! [PIZZA] IS THE BEST FOOD IN THE WHOLE ENTIRE WORLD...AND THE OUTER SPACE...! hehe, i looove pizza....just plain cheese tho...and i'd say that my fav place would be POPPA JOHNS!! haven't had one from there in forever!!|||i like the veggie lovers pizza with no cheese..... from Papa John's.....
i am a vegetarian|||we have a mom n pop place here in town called Panjos and i love extra cheese and shrooms! yummmmmm!!|||My favorite pizza topping is pepperoni, mushrooms and ground beef with cheese. My favorite pizza place is my house because I make the best at home.|||oliver|||thin crust pepperoni, sausage, tomatoes, yellow onions
but thats just the mood im in right now!|||PEPPERONI&HAM AND I LOVE PIZZA HUT|||Extra cheese, M&M's, and tartar sauce! All together! My fav place is a local rathole pizza place called "Bob's Pizza (Not Cow) Pies". Yep. A true Texas pizzeria|||mushrooms, chillies, sweet corn, red onions and pineapple hmmm yummy and nothing can beat pizza hut pizza.|||Papa john's rocks man....though I like Domino's pizza too.
Fav toppin wud be musrooms n cheesy cheeeeeeeeese......Yummy.|||Another pizzza.
Papa Johns|||California Pizza. My favorite topping are extra cheese, spinach, pepperoni, and sausage.|||I like green peppers & black olives on my pizza. Pizza Hut & Bertucci's are my favorite places to go.|||i like just plain cheese most of the time but i also like bacon and pepperoni when its cold!!!
my favorite place to get pizza is a place called Chrysty's Pizza in Newark ohio
i think that is a very good question i often wonder what kind of pizza i should make/order at parties!!!|||Mr. Meat pizza from Malzee's|||All meat extra cheese!!
Anywhere!!!
why is it so freaking hard for people out of chicago to make pizza??? here its so damn good then i go on vacation somewhere else and it sucks. whats up with this?|||i guess its just what your used to|||Well depends on which restaurant you go to. Try a small family own they usually use better ingredients|||I think that is your opinion, not necessarily a fact.
whats your favorite pizza place. mine used to be domino's until "Emilio" the delivery guy didn't want to give me my change and after he did he called me a cheap @ss. so yeah now my favorite place is this local pizza restaurant called italia pizza. its awesome pizza. well it was always my fav but yea.. soo what bout you guys?|||Pizza Hut.|||papa johns|||I like domino's|||I like Strawhat!!! They have very good pizza's there!!!
Ummy...LOL!!!
=0P|||mine is papa john's pizza.thier pizzas is so good|||you live in ny right? have you ever been to the pizza place called "John's Pizzeria" ? it's in the village.... either on bleaker st. or somewhere close to that..... i think there's one somewhere else in ny too but i'm not sure where.
the one in the village is the original one....
anyway, i love their pizza! but i didn't the 1st time i went there, but i guess it kind of "grew on me" :-)
lol - your situation w/ "emillio" sounds like it would have been hilarious to watch!|||Dominoes,or Double Double|||Peter Piper Pizza...sooo yummy and so very inexpensive, too!|||I love Pizza Hut's pan crust pizza.|||Pizza delivery guys suck. A lot are like Norm in something about Mary. It's too bad because it's the best part time job ever.|||Pizza Hut? Dominos? Obviously no one lives in Chicago area. My favorite is Romanos for thin crust and probably Lou Malnatis for deep dish. Dominos, Papa Johns and the such are nasty|||Calgary pizza unlimited
What your fav. Pizza?|||super sepreme|||Pepperoni|||Hawaiian ... as it is called here.|||Pepperoni and im not long after making up a dozen for my family and friends.Taste,s better than store bought ones any day plus my pepperoni leaves you with a burning ring of fire.|||i lyk chicken pizza|||Hawaiian, but it must have pepperoni and extra garlic on it too. YUMMY!!|||eggpplant, or salad.
I also like to cut up cucumbers and put them on|||olivers murhrooms chesese|||I'm Italian....and my fav. Pizza is...with with fresh tomatoes, mozzarella and corn :)|||pepperoni,bacon and green peppers|||cheesy crust with an all meat spicey top mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm…|||Supreme from Pizza Hut|||Deep dish (Noble Romans)...and I know what you mean. This category will definitely bring on an appetite.|||I really love bacon and pepperoni pizza! it is strange, but really good! and don't forget a pinch of bazil|||Papa John's makes a great lunch pizza with one topping, so I pick anchovies.
ok how many calories would be in 1 small pieces of pepperoni pizza from like dominoes or papajohns the thin crust ones when they are cut into squares?????????|||close to 600
sorry to break the news
mc
can I have a BA please|||like 300 Report Abuse
|||You should be able to find out from the restaurant, and it's probably listed on their website. Not too many.|||Probably about 350|||im sure they have the calorie thing on their website check it out. www.dominoes.com !
what are your favorite 3 toppings on a pizza ???????????????????|||Well my favourite pizza EVER --> Instead of putting tomato sauce on the pizza, ask for barbeque.. Just make sure they don't put TOO much, it can be slightly overwhelming. Then you put extra cheese, chicken strips and bacon on it.|||i like white pizza with mozzerela and tomatos. yum! Report Abuse
|||ham, pineapple, extra cheese.
thanks a lot...now I want one :)|||meat|||I like pizza plain! no cheese or anything yum! @ least I have it w/ pepsi lol!!!!|||Mushrooms, Canadian bacon and extra cheese.|||pepperoni, mushrooms,& extra cheese|||Pepperoni, extra cheese and black olives.|||LOTS of cheese
pepperoni
ground beef|||pepperoni, onions and jalapeno peppers|||loads of cheese and loads of pepperoni.The loads of stuff should fill in for the third part.Plus you would not want to ruin a perfectly good piece of pizza w/more toppings.|||mushrooms, garlic, and spinach|||ham, cheese & meat|||i like 5 toppings!
mushroom, pineapple, bellpepper, shrimp & sausages! ^_^|||Canadian bacon, pineapple and cheese|||Cheese, tomato sauce, and garlic|||Hamburger, Onion, and Garlic. I have to make my own because local pizza restaurant don't have garlic as a topping.
What's healthier, a pizza or a candy pizza?|||PIZZA...|||Pizza is very fattening and unhealthy....Go for the candy....so much better for you.|||Actually, neither is particularly good for you in mass quantities. But I believe that the candy pizza may have less fat, but more sugar. The regular pizza has some protein, but is high fat. Go figure!|||Pizza and Health
Pizza can be considered the queen of the Mediterranean diet and no doubt its most reknown dish.
The ingredients of Pizza Margherita, for example, the kind of pizza most known, are those typical of the Mediterranean diet: cereal flour, olive oil, tomato and mozzarella. These ingredients may increase or vary according to the different kinds of pizza we decide to eat.
Pizza has always been considered a single course (and still is), at least by the lower classes for those a pizza was often the only and sufficient supper or dinner.
But let's go on to examine one by one the ingredients necessary to the making of a Pizza Margherita.
Cereals: the complex carbohydrates given by flour satiate and provide constant energy without affecting the increase of glucose. Therefore the cereals cloy the appetite and limit the demand for further food allowing the lose of weight. Like meat, the dough of pizza contains aminoacids.
Olive oil: the most noble and wholesome of fats, mediterranean par excellence. It is rich in HDL (cholesterol that helps the cleaning of arteries) and vitamines A, D, E, K.
Mozzarella: mozzarella (as all kinds of cheese) abounds in lysine and methionine, that's to say animal proteins contained in cheese.
Tomato: an important source of vitamins that contributes in a fair measure to the vitaminic contribution of a good pizza.
Let's now briefly examine some properties of the herbs inseparable companions of the pizza:
basil, with his distinctive scent and flavour well known by those who love pizza, has antidyspeptic and antiseptic properties. It is also an antinflammatory and helps the digestion.
The beneficial properties of garlic are known and scientifically recognized: we remember here that it is an intestinal antiseptic, a cardiotonic and that it has diuretic and antisclerotic properties.
And lastly origan, another most important herb in the making of neapolitan pizza. It is an expectorant: good against bronchitis and tracheitis. A most versatile herb, it whets the appetite e acts as an antidolorific for torticollis and rheumatisms.
The benefits for the health given by the mediterranean diet are well known: we remember here that this kind of diet helps to fight numerous diseases typical of our age as arteriosclerosis, infarction and hypertension.
Besides pizza contains a high quantity of iron and vitamins B1 and PP. It avoids the formation of uric acid, doesn't fatten andthanks to the action of amids it is more digestible than other foods .
Therefore pizza is an alternative to meat eating and a fit single course which, integrated with fruits and fresh vegetables, can nearly satisfy the daily needs of the organism thanks to its vitaminic and proteic contribution.|||Pizza|||pizza|||best to have both..|||Pizza i guess. Cause it minus all the sugary stuffs.|||Pizza due to all those healthy vegetables.
Do you see vegetables on a candy bar?|||Cheese or veggie pizza, drizzled with extra virgin olive oil.|||I think pizza healthier.|||Pizza|||Regular Pizza, you can make it even healthier by using a whole wheat crust, and reduced fat cheese and extra veggies, but as long as you do not eat every single slice go for the full fat version and just enjoy a slice or two.|||pizza|||A pizza of course! It covers all food groups, think about it|||That would be candy pizza, because candy pizza is smaller, and has less calories than a big pizza.|||Pizza id say...But only if you make ur own...most commercial Pizzas are too oily and greasy on the top. If you do not have time to make ur own and have to buy it go for one with more veggies than meat and blot off the excess oil with paper towels.
as far as candy pizza? uhm..its got candy on it...what do you think silly?|||Pizza. It has all of the food groups covered. Candy for dessert !|||Pizza is definitely healthier than candy pizza.|||pizza. candy pizza has another ingredient and will surely have more calories and fat|||Undoubtedly a pizza|||.....peeeeeeeeeeeetsaaaaaaahhhh.....|||A pizza, because it has many of the major food groups (meat, dairy, breads, sometimes veggies, etc).
PS: Candy pizza is just gross. :-P|||pizza cuz u can gat veggie pizza but i bet fat free or sugar free candy pizza is NASTY!!!|||Probably regular pizza because there are many types of pizza...and it can be made in a more healthy way...like with chicken and vegetables on it...etc.
Candy pizza would just be sugar totally.....|||pizza
I've froze pizza from the chippy (sad i know but it was an amazing pizza!!) and want it for dinner tonight...how long will it take in the oven from frozen?|||dont put the oven on too high and keep an eye on it
if you only bought it last night it would have been fine in the fridge , and you are not sad you paid for it and if you enjoyed it you eat it
ENJOY!!!!|||do it on 200 for about 20-25 mins|||half an hour or more|||what is a chippy?|||whats the chippy?
and pizza shouldnt take to long to defrost|||At 220掳C 12 to 15 minutes approximately|||About 15 - 20 minutes; put the oven at about 200 c; keep an eye on it....|||I'd say around 30 minutes on a medim setting. But I could be wrong so I'd just keep an eye on it.|||What is a chippy?|||around a half hour /45 minutes just keep an eye on it!
take your word it must have been a good pizza?|||probably about 15 to 20 mins just keep an eye on it, til it looks right :)|||about 15 minutes or until you can look at it and see the cheese is melted in the center again. i would put it at about 450 in the oven.|||Pre heat your oven to 200C. If it is a precooked pizza, it should on take about 10 minutes.|||I have no idea.
what do you like on your pizza? i like pepperoni or the garlic chicken. where do you get it from? i like papa murphys.|||I like cheese, pepperoni, sausage, or just combo.
I like Costco's pizza because it's hot, fresh, and right out of the oven. Or so my dad says.|||I like alot of different combos, pepperoni and sausage, just pep, Hawaiin, veggie, cheese, tomato basil and mozzarella, and so many more... luv pizza! I eat it from anywhere and I luv a good wood grilled pizza.|||medium crust,tomato base,chic,mushrooms,green peppers, mozzarella cheese
or
tomato base,shredded steak,hot sauce,xtra cheese
i'm from south africa-if u ever visit,debonairs pizza is awesum|||I like bbq chicken with cashews, mushrooms, pepperchini's(spelling!), pepperoni, not all together, but that doesn't sound so bad actually!|||marinara sauce and artichokes and peppers|||Just plain cheese and lots of it. Sometimes tomato. I like it from anywhere good!|||With peperoni & bread sticks
bye!! ♥ greetings!! ; )|||Hawaiian
Felipees Grotto|||Little Caesar's Supreme.=)|||xtra cheese and pepperoni
i get it from the 50 yard line sports bar|||I've near heard of Papa murphys must be a small chain. I like pizza hut with the works YUMMM.|||i ❤ Hawaiian & Mexican styled pizza, i like Pizza Hut.|||ham and chicken|||plain
just sauce and cheese
I love pizza, and have made it a couple of times from scratch, but still cant get the sauce to be just right, are there any secrets out there for an authentic traditional italian pizza sauce?|||The secret is.... an authentic Italian pizza *sauce* doesn't even exist...
In Italy tomato is just puree or even just sliced (in some recipes).
Even oil is added after baking.
Look this (Italian) site for more info about true Italian pizza: http://pizza.it/lnk_english_faq_ingredie鈥?/a>|||BASIC SAUCE:
1 clove garlic
3 tbsp. olive
2 lg. onions, sliced
1 (6 oz.) can tomato paste
1 (28 oz.) can (3 1/2 c.) Italian style tomatoes (crushed)
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/3 c. grated Romano or Parmesan cheese
1/2 lb. Mozzarella cheese, shredded or thinly sliced
Saute garlic in oil in a large saucepan over moderate heat until brown; then remove and discard garlic. Add onions and brown lightly. Stir in tomato paste; cook for 3 minutes, stirring constantly. Add tomatoes, oregano, salt and pepper. Cover tightly and simmer gently 1 1/2 hours. Makes 4 cups or enough sauce to fill one 12-inch pie 1 inch thick or to spread two 12-inch layers as preferred. This may be made ahead and stored.|||Baby cake is real close. I own a pizzeria.Instead of crushed tomato's use tomato sauce and also add 1 teaspoon dried basil. The basil sweetens it.|||check out mario batali on giada on foodnetwork.com|||Mama Mia Pizza Sauce
3 tb Oil
1 c Finely chopped onion
1 tb Finely chopped garlic
2 15 oz. tomato sauce
3/4 c Water
1 tb Salt
1 tb Oregano
2 ts Sugar
1 ts Basil
1 Bay leaf
1 ds Pepper
In 2 quart saucepan, heat oil and saute onion until golden. Add garlic and
cook 1 -2 minutes longer, stirring. Add remaining ingredients and simmer
slowly, uncovered about 1 hour or until thick. Remove bay leaf. May freeze.
My brother is always ordering "Neopolitan" pizzas; what he has in mind is a New York City style pizza. Am I correct in saying that the two are different types of pizza?|||Yes, they are different, although Neapolitan style pizza is becoming more popular in NYC.
New York City style pizza is the typical thin, and foldable pizza that can usually be ordered by the slice in your typical pizzeria in NYC and just about anywhere else in the U.S.
Neapolitan style pizza are small, thin pizzas made in wood-burning ovens at very high temps and almost never sold by the slice. The temps are so high, the pizza typically cooks in under two minutes. The classic Neopolitan variety is the Margherita which is topped with fresh sauce made from San Marzano tomatoes, fresh buffalo mozzarella and basil.
Then there is "New York鈥揘eapolitan", which is similar to the above, but sometimes made in coal ovens instead of wood burning (but still at very high temps) and is usually larger, thinner and crispier.
When in NYC and in search for Neapolitan pizza, I recommend Luzzo's on the Lower East Side. There are a few other greats, but this is the best I've found.|||neopolitan style means the style of naples.new york city and naples are 2 very different places,im sure the pizzas differ as well.type neopolitan pizza in and see what sites/recipes have to say.
Every time I make homemade pizza it sticks to the nonstick pizza pan. I use oil and I have tried cornmeal. It still sticks. Oven is at 350 any suggestions? Thanks!|||pre-heat the pan with the oven. dust it with flour. the pizza on it. yum. and turn it up. 400 or 425.|||I had the problem for years. Nothing will work in a non stick pizza pan. The only way to make good pizza at home is to get a pizza stone. We have three now because We like to make a lot of homemade pizza. They are made of clay so it is like cooking in a brick oven. We got ours from Pampered Chef which is a company that will service You at home like tupperware used to be. You can have home parties and get free stuff. But where ever You get one they are worth it. I would never make a pizza on anything else.|||Hi Donna S, Next time don't use oil,( you will probably have some already in the pizza) just lightly dust the pan with flour. If you have ever seen pizza being made there is flour everywhere so a little sticks to the base.If you are cooking on a metal surface it will make the pizza 'sweat' a little the flour will stop this I hope this helps. All the best. Rab|||Your dough should contain a bit of oil - all the best pizza doughs do, from restaurants to home made. I use a pizza stone and my pizza never, ever sticks! Cornmeal always works for me, too, so I'm stumped. You could try parchment paper if you don't have a pizza stone.|||Use your nonstick pan like you are doing and spray. You should have it to 425 it is hot enough to crisp it faster so it comes off. What I use is a pamper cheif stone pan. they are really amazing for anything. You dont even need spray with them, and they are super easy to clean|||omg, i worked at a pizza place for 3 years, definetly dont buy the spray...
u use cornmeal, everyone does. Just get a shaker and shake cornmeal into everypan before you put down the dough. Best thing out there for it ;)|||I think this spray called Pam, you can buy it in a cooking section at any local store!
OR... What I do is glue it to the ban, and then unglue it.|||use a different dough or a different pan, mine never sticks|||is PAM its a non stick spray. or just cook the pizza directly on the rack.|||put some olimon paper or somnethaiung|||some people put some corn meal on the bottom of the pan, works well when i make pizza|||Try higher oven temp. 350 sounds to low.|||I typically use PAM vegetable spray and it works for me...Good Luck!|||you buy the spray
i forget wat its called srry
A pizza place offers 4 different cheeses and 10 different toppings. In how many ways can a pizza be made with 2 cheese and 3 toppings?|||cheese combonations= (# of cheeses to choose from for first type * # to choose from for 2nd type) = 4*3 = 12
topping combos = 10*9*8=720
so 12 * 720 = 8640 total pizza combonations|||ive been waiting for someone to answer to see how they did it, but obviously no one has answered so far.
i found this site for you. it gives several examples of how to solve these types of problems.
Number of Combinations
The number of ways (or combinations) in which r objects can be selected from a set of n objects, where repetition is not allowed, is denoted by:
I am opening a Pizzeria and I need a good dough recipe for my pizzas. I need a 50 lbs bag of flour recipe. Got any great recipes for pizza dough.|||No Yeast Pizza Crust Recipe
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil
Preheat oven to 400 degrees. Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients in mixing bowl. Add liquids and stir to incorporate dry ingredients. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan, add favorite sauce and toppings. Bake at 400 degrees for 18-20 minutes, depending on crust thickness.|||www.pizza-amore.com has the answer Report Abuse
|||It's pizza dough, not gourmet cooking. If you make it to complicated, you wont have a consitent product. Flour, salt, sugar, water, yeast, shortening, and a little baking powder.
My pizza stone recently broke, and I want to make pizza (using homemade pizza dough) tonight. All I have is an air-bake cookie sheet. Will that work for making my pizza? Will the crust turn out differently from a crust made on a pizza stone?|||Your pizza will be fine on the air bake sheet. That's all I had for my pizzas until last Christmas. You can just put the dough down or use corn meal. I never bothered with the corn meal since I wasn't trying to slide it onto a pizza stone.
Enjoy your pizza!|||Yes, the crust will be different b/c the properties of stone and metal vary. But it won't be inedible or anything. Use what you have and move on.|||The pizza will cook well.|||Should be fine use some semolina or corn meal on the pan so the dough won't stick during cooking.
The dough should turn out ok.
It says it includes 2 upper bowl tickts pizza drinks and free parking, But you have to pay for the regular tickets before you get the papa johns pizza package. Will the package give you tickets to the next home game or what? I am cofused.|||i got this, it was a great deal really, last year though, we just chose the game idk what your problem is, kinda vague so idk what you mean
explain more please and im sure i can help
I'm craving pizza, but it's high in fat. I've looked at every pizza in the frozen food isle and they're all so fattening. I've tried a couple diet pizzas, and they tasted like cardboard. So, I've decided to make my own. I know to use lowfat cheese, but I'm not sure how to make the crust. Any suggestions will be appreciated!|||you could do mini ones on english muffins
You could try pita bread|||If you go to the Whole Foods website - they have a recipe section. Also, try Cooking Light for healthy recipes.
Good luck.|||To be honest, to make a pizza, I will quite often use bread. Whatever kind you have is usually good, but I tend to use the high fiber breads. I put some sauce, some cheese and maybe some pepperoni or ham or sausage or whatever I have. Bake it in the oven for a little while and when the cheese melts and the bread toasts up, it is great. Rachel Ray made some on the food network show as well with french Baguette, which looked a lot like a Stouffer's french bread pizza!|||I have not tried these, but here is my link list
Pizza recipe links
Fruit /Desert Pizzas
http://www.recipegoldmine.com/ccpPE/p33.鈥?/a> (desert pizza)
http://homecooking.about.com/library/arc鈥?/a> (fruit pizza)
http://recipes.robbiehaf.com/print1/160.鈥?/a> (another desert pizza)
http://www.vrg.org/catalog/convvegan.htm鈥?/a> (fruit pizza)
Pizza hut copycat recipes
http://www.recipegoldmine.com/ccpPE/p31.鈥?/a> (pizza in a pizza)
http://www.recipegoldmine.com/ccpPE/p33.鈥?/a> (desert pizza)
http://www.recipegoldmine.com/ccpPE/p35.鈥?/a> (original pan pizza dough)
http://www.recipegoldmine.com/ccpPE/p85.鈥?/a> (thin crust pizza dough)
http://homecooking.about.com/library/arc鈥?/a> (veggie pizza)
http://www.recipezaar.com/97255 (onion ,bell pepper, black olive and mushroom pizza)
Chefs.com
http://www.chefs.com/recipes/6411_1+-+Do鈥?/a> (dough for thick crust pizza)
Cooks.com
http://www.cooks.com/rec/view/0,174,1571鈥?/a> (deep dish pizza dough)
Food Network.com
http://www.foodnetwork.com/food/recipes/鈥?/a> (alton brown pizza pizza)
http://www.foodnetwork.com/food/recipes/鈥?/a> (alton brown pizza pizza 2)
http://www.foodnetwork.com/food/recipes/鈥?/a> (Ming Tsai Master Dough)
http://www.foodnetwork.com/food/recipes/鈥?/a> (for the love of mushrooms pizza)
http://www.foodnetwork.com/food/recipes/鈥?/a> (vegetarian pizza)
http://www.foodnetwork.com/food/recipes/鈥?/a> (wolfgang puck dough)
Homecooking .about.com
http://homecooking.about.com/library/arc鈥?/a> (pizza doughs, fillings, and sauces link list)
http://homecooking.about.com/library/arc鈥?/a> (homemade pizza sauce)
http://homecooking.about.com/library/wee鈥?/a> (homemade pizza overview)
http://homecooking.about.com/od/nutrecip鈥?/a> (broccoli deep dish pizza victory garden)
Humus Pizzas
http://www.foodnetwork.com/food/recipes/鈥?/a> (hummus with toasted pine nuts)
http://www.foodnetwork.com/food/recipes/鈥?/a>
(broccoli rabe and Hummus pita pizzas)
Pre-made dough pizza
http://www.puffpastry.com/recipedetail.a鈥?/a> (pepperidge farm quick pizza)
Pizza dough recipes and tips
http://www.baaiidu.com/pizza-dough-recip鈥?/a> (pizza dough recipes and tips)
Potato dough and pizzas
http://breaddaily.tripod.com/bmmashedpot鈥?/a> (mashed potato pizza dough)
http://www.pizzaware.com/pizzadough4.htm (potato based pizza dough)
http://www.globalgourmet.com/food/specia鈥?/a> (potato pizza with potato dough)
Vegetarian Times.com
http://www.vegetariantimes.com/recipe/re鈥?/a> (Portobello mushroom pizza)
http://www.vegetariantimes.com/recipe/re鈥?/a> (bean pizza)
http://www.vegetariantimes.com/recipe/re鈥?/a> (push button pizza dough)
http://www.vegetariantimes.com/recipe/re鈥?/a> (penne, broccoli and mozzarella pie)
Yahoo pizza recipes
http://food.yahoo.com/search;_ylt=AjapL4鈥?/a> (pizza recipes on yahoo.com)|||There are a lot of receipes out there for pizza dough my fav is pretty simple. I'm not a measurer so you can experiment. All you need is flour, yeast, salt and water. you mix those ingredients let the dough rise in a warm place then pat it down roll it out put your sauce on and your topping or you can always go for the ready made pizza dough which is pretty healthy and add your own sauce and toppings. But if you want really good receipes go to food network.com they have everything there!|||if you have a breadmaker, you can make the dough and put it on a pan and cook it. if not, buy a pizza crust from the store and put your toppings on yourself. for the crust in the breadmaker, bake it in your oven on 375* farenheit for 10 mins, then add your pizza sauce, maybe a light sauce, then add some of your favorite meat, maybe ham or pepperoni, but stay away from fried meats or bacon. if you want, put some of your favorite vegetables on and then sprinkle the lowfat cheese on top, bake it for another 10 mins on 375*F and wait until the cheese starts bubbling. this should ensure that the cheese is not stringy and the toppings go flying off. maybe try a nonstick pan or a nonstick spray because it might burn on the bottom.
hope that helps!
source: Cathryn Loudon, Registered Nutritionist|||Hi! sky blue these good for you.....
Wholemeal baps or large rolls provide the perfect, ready-made base for these healthy mini pizzas. They are quick and easy to make - as a filling snack with a tossed green salad, or for a party
4 wholemeal baps
1 clove garlic
1oz (25g) butter or sunflower margarine
1 tbsp chopped parsley
Salt and freshly ground black pepper
2 large beef tomatoes
2 tsp mixed dried herbs
4oz (115g) grated Mozzarella cheese
8 black olives
2oz (50g) can anchovy fillets
2 tbsp chopped chives
Cut each bap in half and place on a large grill rack with the cut sides uppermost. Crush the garlic and blend the butter or margarine and parsley together with the garlic, then season with salt and pepper. Spread the mixture over each bap.
Cut 8 large, round slices from the tomatoes and place a slice on each bap. Season lightly and sprinkle with the herbs, then the cheese.
Cook the pizzas under a hot grill, until the cheese melts and browns slightly. Halve and stone the olives and use them to top the pizzas along with thin strips of anchovy fillets. Sprinkle with chives and serve immediately.
Have fun.... Enjoy! _;-)|||Fresh Tomato, Prosciutto and Arugula Pizza
2 9-inch pizzas
1/2 recipe Pizza Crust* (Recipes for Living, page 14) or 2 9-inch prepared crusts
2 tablespoons olive oil, divided
2-3 medium ripe tomatoes, thinly sliced
6-8 thin slices Prosciutto (about 2 ounces)
1 cup part-skim shredded mozzarella cheese (2 ounces)
1 cup stemmed arugula leaves
Heat oven to 450 degrees. (If using a pizza stone, place it on the bottom rack of the oven and preheat for 30 minutes.) Prepare dough rounds as directed. Lightly brush rounds with olive oil. Arrange tomato slices on dough leaving about 陆 inch border and brush with olive oil. Bake until crust edges are slightly brown (about 6 minutes). Lay Prosciutto slices over the tomatoes and sprinkle with mozzarella cheese (1/2 cup per pizza round). Continue to bake until cheese melts (about 3 minutes). Remove pizza from oven; Toss arugula with 1 tablespoon olive oil and top each pizza with 陆 cup arugula. Serve!
Grilled Pear, Onions and Goat Cheese Pizza
2 9-inch pizzas
1/2 recipe Pizza Crust* (Recipes for Living, page 14) or 2 9-inch prepared crusts
2 tablespoons olive oil, divided
2 pears, cored and sliced into 10-12 wedges
1 medium sweet onion, sliced (about 1 cup)
1 cup part-skim shredded mozzarella cheese (2 ounces)
4 ounces goat cheese, cut in small pieces
2 teaspoons thyme leaves
Heat oven to 450 degrees. (If using a pizza stone, place it on the bottom rack of the oven and preheat for 30 minutes.) Heat grill to medium high heat. Prepare dough rounds as directed. Lightly brush rounds with olive oil. Sprinkle 陆 cup mozzarella cheese on each pizza round and bake until crust is slightly brown (about 6 minutes). Meanwhile, toss pear wedges and onion slices with olive oil and grill, turning frequently, until lightly brown (about 4-6 minutes). Remove pears and onions from grill. Remove pizza from oven and top with goat cheese, grilled onion and pear wedges; sprinkle with thyme leaves. Return pizza to oven and bake until crust is golden brown (about 10-12 minutes).
*To make a whole wheat pizza crust, substitute half the all-purpose flour with whole wheat flour.|||most supermarkets and megamarts carry fresh pizza crust in the refrigerated section.
Yes, i do realise i can download it off their website, but hardly any pizza is actually on there. I want to find out how many calories are in the Pizza Mia's and the Spinach and Feta pizza..
Thanks.|||I would try going to the restaurant itself and stopping in to see if they have a nutritional info brochure with the nutrition facts for each product that they sell. I know sometimes you can find that info there or you could even call and speak to a manager about the nutritional facts possibly. You could even type it up in the search box in Google and see if there is a page that comes up with the nutrition for that particular pizza. Good luck.|||If you are really concerned about the number of calories then just don't eat it. It will have as many or more calories than any other comparable pizza. The publicized numbers are only estimates anyway since each pimply faced kid making the pizza using a little different amounts of ingredients. Simple rules to follow is if you are fat then don't eat pizza and if your are skinny don't count calories.|||call and ask your local outlet
I make the pizza crust myself, but idk if that's the problem. I also tried using less sauce.|||depends on how long ur baking the pizza and possibly ur crust it may be too flimsy to hld the topping on mine used to do that too i dont remeber what i changed but its possible that ur not baking the pizza long enough ir try using a litle olive oil on ur crust before topping it|||Bake the crust half way before you add the topping and dont go all the way to the side, keep like about an inch and half on the side.|||I would use less sauce. I would also leave about an inch of crust around the edge that isn't covered w/ cheese or sauce. If that doesn't work you might need to rethink your crust recipe. If your crust is really soft and pliable and doesn't hold up then it wont matter what you do.|||Less sauce. Less is more.|||The first answer seems good. I got you a link for making home made pizza though. It may have some other ideas mixed in with the recipe and what to do with making them. Good luck.|||The perfect pizza...............
14inch dough
4oz pizza sauce
8 oz mozzarella
16 pepperoni
Any additional toppings!
dock the dough (roller with spikes! keeps it from bubbling up)
put sauce in the middle and spread in a circular motion towards the edge (dont get it on the edges it will burn!)
Add cheese
top with pepperoni
Bake @450 for about 12 - 23 minutes (until brown)
Enjoy........................|||let set for a few mins before serving .to let the cheese firm.....|||by giving me the pizza and ill eat it for you..|||What happened to home ec in Jr. High...lol but the first answer is correct...thats how we did it in class...or it could be that ur not baking it long enuff|||I agree with less sauce; also I put all my toppings on the pizza when I put it in to bake but do not add my cheese until the last five minutes of baking time! Do let the pizza cool a little before cutting that could make the toppings slide off.
I ate some pizza toppings (minus most of the cheese) from hawaiin pizza and I'm starting to feel guilty. Can anyone affirm my fears or comfort me from them? Thank you. Please be blunt and truthful.
No negative comments please.|||49% of the calories come from carbs, 32% from fat, and 18% from protein.
http://www.calorieking.com/foods/calorie鈥?/a>
Based on that info, I'd say that most of the calories come from the crust. Change to whole wheat to justify your meal.
You can do any of these following to burn off one slice of pizza:
75 mins of Walking
31 mins of Jogging
22 mins of Swimming
41 mins of Cycling|||BEANS BEANS THE MAGIC FRUIT THE MORE YOU EAT THE MORE YOU TOOT!!!!!
BEANS BEANS THE MAGIC FRUIT THE MORE YOU EAT THE MORE YOU TOOT!!!!!
BEANS BEANS THE MAGIC FRUIT THE MORE YOU EAT THE MORE YOU TOOT!!!!!BEANS BEANS THE MAGIC FRUIT THE MORE YOU EAT THE MORE YOU TOOT!!!!!
BEANS BEANS THE MAGIC FRUIT THE MORE YOU EAT THE MORE YOU TOOT!!!!!|||Feeling guilty over calories? Do some exercise and you'll be just fine.|||Well, everything you eat has calories (unless it's something like diet soda). The majority of calories in pizza come from the cheese and the crust, I would think, although toppings like ham or pepperoni are probably high in calories too. It's all a matter of the quantity that you ate. Everything is fine in moderation.|||Carbohydrates. Carbs break down into sugar in your body. Sugar = around 4 1/2 calories a gram. That would be your dough. As for the toppings, most are fatty, or cooked in fat (cheese IS fat). Fat = 9 calories a gram (about a tablespoon).
Pizza is loaded with calories. Moderation is the key. Don't shortchange yourself by picking apart a delicious pizza slice.|||They both have calories.
Food has to have calories to fill you up.
But don't worry. Pizza is actually healthy for you. The bread has more calories though.|||Calories come from both the topping and crust....|||You want the truth?! Pizza IS a healthy meal! Now, take into consideration what you ate the rest of the day. Also, if you make the pizza yourself, use 1/2 or low fat mozz. cheese, ham is okay, but use it sparingly and pineapple go crazy on!
Monday, February 6, 2012
Pizza evokes Americana like baseball and fireworks on the 4th of July. I'd like to dialogue on what pizza means to everyone. I'm producing some mixed media fiberglass art pieces dealing with Pizza for a local gallery exhibit and I'm hoping comments will give me that artistic insight that I need to excel. Here's you chance to be a muse.|||I think pizza has evolved to the point of being a symbol of americana. Sure it has its origins in a different country, but our country has many cultural origins from elsewhere. Also, look what people in america are doing with pizza that is uniquely american, most noteably deep dish pizza. Honestly hot dogs arent technically american either, they're from Frankfurt, Germany, thus the name frankfurters. Its the local sausage in that area. Still it also has evolved to be american with the way we treat them. Apple pie also has its origins elsewhere, France, Germany, and Italy all have a version of apple pie, nonetheless that doesnt make it not american. On a side note, in response to the first answerer, the Italians didnt invent pasta, the chinese did, marco polo brought it back with him.|||OMG I cannot believe you seriously think that Pizza is American...
Surely you have heard of a little European country which had also invented Pasta, Versace and Ferrari?|||I thought pizza originated in Italy.|||I heard pizza was invented in China, so maybe it should be called Chinese food.....|||I like mine with pineapple and ham|||hot dogs and apple pie just had a better PR person..........|||pizza comes from Italy though|||pizza is ITALIAN not American!
it's like saying chicken vindaloo is a classic English dish
just cause it's eaten alot doesn't make it a classic to that area|||I don't think it does deserve that status, since it's such a recent addition to our culture. It's only come over in the past 50 or 60 years, you know. Maybe in another 100-200 years, it will have earned the place you think it has, but it hasn't yet.|||Pizza is not american. It is italtian . So we cant take the fod and call it american if we didn't invent it that will be stealnig an idea it's italtian.|||Pizza is Italian, hot dogs are German, apple pie is from anywhere. None of those things are real "American".|||Let's see... Baseball, hot dogs, apple pie and Chevrolet.
Baseball deep dish pizza pie and Chevrolet..YEP! It works!|||I think pizza and ice cream deserve that title. after all, I think their the most eaten food in America.
-girlz4God|||I have to agree with you. I probably eat pizza several times/month, but a hot dog? Maybe one or two in the summer off of a grill. And apple pie? Hardly ever:) I actually think the hamburger passed the hot dog long ago, and now pizza is surpassing them both. But maybe the key word here is "classic"?|||here, we have a LOT of American dishes that deserve that title.
hamburgers, hotdogs, fries, pizza, fried chicken, ribs, tacos, pasta, etc...we just have a variety of delicious food that we enjoy here, although the dish may come from another country.|||Why are so hung up on pizza? It's like you want to marry a pizza and have mini pizza's. Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizzaizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizzaizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizzaizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizza Pizzaizza Pizza Pizza Pizza Pizza Pizza Pizza|||Well, none of them are actually American originals. Pizza came from Italy, hot dogs came from Germany, and Apple pie came from France. But if I had to make a choice it would be hot dogs.|||Well... pizza making, like most things in America, was not started to feed people. It began as a way to make money, business, you know.
Ask a kid what their favorite food is and it will probably be pizza. Heck, I'm an adult and I love pizza.
Here's an interesting fact that you might like. When Pizza Hut founders had to come up with a name, it all came down to how many letters they could afford to put on the sign. I think the wife came up with it too. It wasn't always delivered either. I think Domino's was the first to deliver. Revolutionized the business.|||Thin Crust pizza with onions and mushrooms,light on the cheese,heavy on the sauce would get my vote !!!!!!|||I think of America and I think of burgers and hotdogs and popcorn, I think of pizza and I think of Italy. That is just my perception as in the UK pizza is marketed as being 'authentic' by having Italian's on the commercials. One slogan promises 'a taste of Italy' I think is one and Pizza Hut serve the 'Sicillian' pizza.
I think it is very hard to define a classic American food as America is a melting pot of different cultures.
I must admit I find it a little bit strange the whole 'American as apple pie' concept aka defining a nation through food as I'm pretty sure that the first apple pie wasn't made in America. Apple pie was being eaten in England during the middle ages. Is it a hangover from when the government were trying different things to establish a cultural identity?
Isn't it weird to have 'American as apple pie' when it is an oxymoron?
Okay I'm sorry I do not mean to sound critical, my point being that the idea of apple pie is VERY interesting as a talking point but if you just want a food to sum up America I would go for either hotdog or Burger.
Choosing a Native American dish as the classic American food, I think, would be very interesting.|||The first pizza was created in New Haven, Ct. NOT Italy. Although you can now get pizza in almost any country in the world, America (I think) consumes the most of it. America consumes the most of everything actually.
As for the art piece, maybe incorporate the ideas of customizable food and convenience. Pizza are easy to make, please everybody, and feed large groups of people with varying tastes. You picked a good AMERICAN food.|||pizza is a italian dish . americans dont rule the world and they do not have the right to make a italian dish "american".it does not matter where pizza is famous but what matter is its original flavours which only the italians can recreate not u americans|||Pizza is an American invention.
The Italians and Chinese and other folk have flat breads, and even heat them with ingredients on them or bake them; but the idea of a pizza is a LARGE open pie, with tomato sauce all over it, or cheese covering it and other things piled on top of that.
That's American. Look at its rivals, by comparison. The hot dog is a German wiener emasculated into a thin ersatz imitation of a real sausage. The word means "Vienna".
Hamburger is a German word, meaning a dish from Hamburg. A cheap fried meat patty competing with a pizza? Un-American.
Apple pie is German also.
Fried chicken is Southern. By way of Vienna and France only sometimes with herbs thrown in instead of milks, eggs and breadcrumbs.
Pizza is the most American dish of all--the most versatile and the best.
Right on!
My favorite is to open a can of smoked salmon, used provolone, ricotta and Monterrey jack, and add scallions rounds, yellow pepper, bland white mushrooms, then when it comes out some Italian parsley, a little basil and diced green sweeter olives.
Yum.
I'm supposed to be cutting way back on bread. But I love pizza. Have you personally ever made pizza with something other than a flour-based crust?|||I've never tried anything like this, but here are a couple of options. I think I'd just about die if I had to cut back on bread - breads and potatoes are definitely my vices!
A couple of pizza crust recipes, but they sound pretty complicated and I know the ingredients would be hard to find for me locally:
http://www.fabulousfoods.com/recipes/mai鈥?/a>
http://www.recipenet.org/health/recipes/鈥?/a>
A place to order pre-made crusts:
http://www.glutenfreepizza.com/
And a couple of places to order pizza crust mixes:
http://www.glutenfreemall.com/catalog/pr鈥?/a>
http://www.glutenfree-supermarket.com/pi鈥?/a>
Also, if you have a health-food store locally, they may either have options available such as these in stock or be able to order them for you. The gluten-free diets are becoming more common these days.|||yES, TRY CEMENT OR CARDBOARD... jUST EAT TOMATO SAUCE W/ cheese|||Try oat flour... great flavor and it is much better for you.|||VERY POORLY.......Just kidding.....all joking aside, try using tortilla or burrito shells as you 'crust'.|||actually i just made a pizza yesterday. And I used some tortilla shells. You can find this in a store by the dairy products. I hope this will help you.|||It might not taste as good but you could try corn flour|||You can use a cornmeal base but its not very good.|||Hmm... good question.. oh i know! Try using wheat or white flour!|||Pitas are great for pizzas, especially single ones|||try making little individual pizza using peeled and sliced egg plant
Just for fun! And I'm craving pizza tonight! LOL!
What's your favorite pizza and where do you purchase it? Mine is good old fashioned canadian bacon with pineapple from PapaMurphys!|||Plain old cheese from Costco!!!!!!!!!!!!!!!!!!!!!|||Mine is the Deep Dish Cheeseburger Pizza from Stavros In Boston..... Mmmmmm|||Plain old cheese pizza from Papakeno's in Overland Park, Kansas. Really long slices, with lots of garlic and cheese. YUUUMMMMMMYYYYYY|||i get my pizza at papa johns and i get peperoni|||mine is good old fashion cheese from little caesars!!|||Cici's Pizza is good, a lot of variety, cheap, and you can pig out as much as you want. Dallas, TX|||The pesto pizza from Giovanni's New York Pizza. mmm...
Super thin crust, pesto, mozzarella, pine nuts, thin slices of tomatoes, and chicken pieces.|||My own- with the fresh crust from trader joe's, stretched thin wirh very little tomato sauce, a combination of shredded mozarella, provolone, and fontina cheese, then topped with smoked salmon, fresh dill, and chevre
What educational qualification is required to study pizza making to open a pizza restaurant? How many months course is the best course to become a pizza chef? How much it will be cost for one full course? Is there any pizza making course that I can learn as well as I can earn some money?|||get a job in a pizza place...experience is the best teacher|||at home. if you don't know how to make pizza somethings wrong with you|||at home!|||I would start with a business degree because that is the knowledge I would really need to open a successful restaurant. As I was earning a degree, I would get a job at a pizza place to see how it runs and learn the ropes. Then I would experiment in my own kitchen until I came up with a recipe that I believed in.
At least, that is what I would do if I wanted to open my own pizza place.|||Umm I would start with a job in a pizza parlor... i dont think they have pizza chef school|||Your best bet is to learn from the inside. Start from the ground up. Get a job at a local pizzeria maybe as a cook maybe as a server. Express interest to learn how to make the pizza, and usually they will train you. This way you can learn all areas of the business and get paid for it. Don't work at a Pizza Hut or others like it unless you want to learn how to start a good franchise.
Remember the most important thing in business is the experience. You can learn just as much working for a business (if not more) than in a classroom. However make sure you still read book on business and maybe take a course or two. Successful business people love to tell how they became successful. So go out there and find on successful in the pizza business and learn from them while you earn money.|||There is no educational qualification that you need to open a pizza restaurant -- all you need is the start-up money and some ambition. If you want to learn how to be a pizza chef, pay your dues by working at a mom-and-pop pizza joint near your home (not a chain like Domino's, Little Caesar's, or Pizza Hut) so you can learn how to hand-toss the dough, make the sauce, put the cheese and toppings together, and then bake them -- yes, you really need to know how to work a pizza oven.|||a culunary arts school im only 15 and i love to cook well there are tons of the in montana
I am in the middle of making pizza dough (actually, it is rising as I type this). Once it has risen can I leave it risen until I need it (in 2.5 hours time) or should I do the final knead and then wrap and store in fridge? Also, my pizza dough always seems a little chewy. Is it the longer you initally knead it the better or should I only knead it until the dough is smooth. My recipe recommends about 10 minutes but it is usually nice and smooth by about 5 minutes.|||I wouldn't kneed it anymore than you have to. As for letting it proof (rise) it depends on the temperature it is proofing at. The warmer it is the faster it will rise. It should be ready to use when it is almost double in size.|||after 2.5 you can fridge the dough if you used right amount of yeast.Donot wait long.|||if u want to store the pissa dough for longer time then reduce the amount of yeast in the recipe as due to this there will be less fermentation and the dough will rise only to a certain extent also do not keep the dough in a hot place this will increse the yeast activty
i mean i never get those cheesy threads we see in pizza hut's pizza.I've heard that putting grated cheese is the reason why i dont get cheese threads .. is it true ? and thn whats the right way to top you pizza with cheese ?|||I think it's more in what kind of cheese you use. Mozarella makes the best threads. Cheddar and jack just will not do that as much. But a good quality mozarella or provolone will.|||If you put the correct type of cheese in there you won't get strings.|||I just cover it in Parmesan. But I suppose you could put like slices or cheese on it so its stringy.|||The key is to simply put LOTS of mozzarella cheese and to make sure that when you eat it, it's hot/ warm. And then voila, cheese threads! =)|||There is no proper way to top your pizza with cheese. Some italian Pizzas dont even have cheese as part of their topping.
Some pizzas call for thinly sliced cheese others grated cheese. Mozzarella will give you the stringy threads you mention.|||After you sauce your pizza, you should but a layer of the palmagano reg on top, then your toppings. Depending on how thick your crust is, is going to determine how stringy your cheese is going to be.|||grated cheese|||Probably a high moisture mozzarella cheese. Mozzarella is very elastic that is why you get those gooey threads.
I am talking about the sauce you buy commerically. They sell pizza sauce in sperate little jars. Can't i just use a jar of marinara on the pizza or vise versa ? is there a difference in consitancy?|||Marinara is already going to have seasonings and extra flavors/ingredients added. Generally, pizza sauce is a little thicker and marinara a little runnier--not a lot, but it's noticeable if used on pizza.|||pizza sauce can be marinara or any other type of tomato sauce. I personally only use purred tomatoes for my sauce, in order to keep that fresh tomato flavor. Marinara usually has a red wine and alot of hearbs in it.
a nice basic tomato sauce, only has crushed tomatoes, a little, carrot,onion,thyme,garlic, salt,pepper and a little extra virgin olive oil. You can find this at any grocery store, but its best to make it at home. it's quick and easy.|||It's your pizza have it your way. You can even do a white sauce like an alfredo, bq sauce, nacho cheese sauce or I have even see people use believe it or not peanutbutter. It is fun to try new things. The sauces are slightly different but when you put them on a pizza they cook about the same. Have fun.|||Yes... DO use a good quality marinara sauce on your pizza. That pizza sauce in the cans is terrible, cheap, thin sauce, that basically isn't good for anything (it's all watered down, and has no flavoring).......|||marinara sauce is sooooo much better, so much better, it just tastes better.|||its cooked different
I tried to make Hawaiian pizza several times, but it never tasted good. What sauce needs to be used? Is there a special brand of ham which tastes the best on this pizza? Do you put fresh or canned pineapple? What about cheese?|||Common Ingredients:
Canadian Ham + Bacon.
Mozarella Cheese.
Olive Oil.
Pineapple.
Tomato Sauce.
My suggestions for additional ingredients:
salt (enhances the flavour)
sharp cheddar (for nice rich cheesy taste).
Barbeque Sauce.
Onion (a stapple in any cooking that gets the stomach going).
Tobasco (green medium strength).
I have made pizza from scratch and what I found was after you have made your doe and you have rolled out a base, you should take a table spoon of olive oil and wipe both sides of the base. This will prevent the crust from being too dry.
Secondly, I watched them make pizza at this restaurant in Canada called Earls, and theypressed the doe in Semolina flour.
In terms of the base, you should take tomato paste or sauce and using a spoon smear the surface in it.
Then apply the bbq sauce (optional).
Then pour a nice cover of shaved mozarella over it.
Next lay chopped onion (optional).
Next lay the bacon (optional).
Next comes the pineapple.
A fresh pineapple is preferable because they taste soooo much better than the canned stuff. Buy one and wait a week before using...the longer you wait the sweeter it will get.
Next lay the ham pieces (You generally see them as cubes ~ that stinks of spam ;-) but if you have the meat from the deli, then this will do.)
Sprinkle a little more mozeralla.
Sprinkle some sharp cheddar (optional).
Apply salt.
Douse with tobasco.
Put in oven at 400 F for 15-20 minutes.
Tada...hope it tastes as good as I think it would !|||Try www.foodnetwork.com|||Go to:
http://www.cooks.com/rec/search/0,1-0,ha鈥?/a>
http://www.recipelink.com/mf/3/1291
http://www.bbc.co.uk/food/recipes/databa鈥?/a>|||Honeybaked ham tastes best on pizza, it just makes a good combination with cheese. Always use fresh pineapple. Try using tabasco for a spicy taste or nando's peri peri sauce for a tangy taste.|||yes there is try it with pineapple and banbans with bacon|||buy a frozen cheese pizza and cook it with/ your own ham on it, it doesnt matter what kind you use, they pretty much all taste the same, and then right when you take it out, put the pineapple on. it actually tastes good. either that or they have really good hawaiian at chuck e cheese.|||I always thought pizza plus fresh pineapple was Hawaiian Pizza. Go for it, it'll be alright.|||while making pizza try to dance HULA-HULA or HAWAIIN dance so that your pizza will become an HAWAIIN Pizza...|||Make a crust in your bread machine and to it add garlic, sesame seeds, italian seasoning, crushed red pepper, parsley and some parmesean cheese. Roll out on a cornmeal dusted pan. Add light pizza sauce, some cut up canadian bacon, some sweetened drained pineapple chunks, some crumbled maple flavored bacon, I also put on black olives. Then top with lots of mozzarella cheese and bake on bakers stone. Serve with pina colodas and a salad with greens and mandarin oranges, slivered almonds and ranch. Delicious. If you care to you can eat with grass skirts......|||garlic sauce, wild oats ham, american cheese, fresh pineapple, and add a few spices|||Hawaiian pizza - great example of an oxymoron|||Always in a pizza try mozzarella cheese, choose a thin ham beacuse it's not the star of hawaiian pizza, always prefer fresh pineapple, also you can add chopped canned peaches it tastes sooo good, and don't use sauce just cheese and fruits to have a delcious pizza. When you finished please invite me|||pineapple pizza!|||with lots and lots of pineapple and pepperoni and real bacon bits (fresh everything) (FUD cooked HAM)(mixed shredded cheese) use pregu spaghetti sauce with mushrooms instead of pizza sauce!!|||It never tastes good.|||Ham and cheese are animal products. Animals are not yours to eat|||i hate hawaiian pizza, i dont think pineapples should be put into any salty foods! i hate ham too|||Buy a thick base from your supermarket. Before putting it in the ovem cover the base with chesse, then cut uo a salami stick into thin slices and cover most of the chesse, add button mushrooms, along with pineapple pieces, interrwoven with thin strips of banana. When that is done,a light covering of olive oil is put over the ingredients so that the pizza won't be dried out. Stick in the oven for half an hour, on medium temperature. When cooked coat the top oof the pizza with a light covering of bar-b-que sauce. It is so good thaat the rest of the family will be lining up for seconds.|||I pick the cheese off my pizza. Weird huh!|||1 box yellow cake mix
1/4 c. water
1 1/2 c. nuts (chopped pecans or walnuts)
2 eggs
1/4 c. brown sugar
1/4 c. butter, melted
2 pizza tins
Preheat oven to 350 degrees. Mix cake mix, sugar, water, melted butter, eggs and nuts. Spread mixture (which is rather stiff) on well greased pizza tins. Bake for 15 minutes and cool.
NOTE: Crust may be covered with Cool Whip instead of cream cheese topping.
CREAM CHEESE TOPPING:
8 oz. pkg. softened cream cheese
1/4 c. sour cream
8 oz. whipped topping
1/2 tsp. almond extract
2 c. confectioners' sugar
Beat together all these ingredients. Spread over baked crust. Garnish with rings of fruit: strawberries, pineapple, orange slices or mandarin oranges, bananas, green grapes, blueberries and kiwi fruit.|||pizza hut|||pizza+pineapple+Hawaiian sauce.|||The sauce should be mild with lots of mozzarella cheese.
Pinapple is always better fresh, but canned works well.
It should be cooked so the cheese has brown around the edges|||PINEAPPLE!!!|||pineapple pizza|||I love Pineapple and Canadian bacon!|||I worked at 3 pizza places (Pizza Hut, Jets and a local place). All of them had the same style for their "hawaiian". It had ham, pineapple and bacon. You just use regular sauce and put the normal pizza cheeses on it. We used canned pineapple and the normal precooked ham and bacon.
Hope that helps!|||Try to go to Pizza Hut and become the person who make pizzas and after one month or two months you will learn its recipe already. Haha...|||Cheese, ham, pineapple, and jalepeneos|||Fruit does not belong on pizza!!!!!!!!!!!!!!!!!!!!!|||no idea................
There is a restaurant in my town that has a good New York style pizza and the crust is thin and crunchy. Is it about the oven or having the right recipe? I have been making pizzas at home in a normal home oven but the crust always rises. I try to roll out the dough as flat as I can. Does one need a specialized oven?|||Follow the recipe...Of course roll it thin then bake the crust directly on the rack about 5 minutes before you add toppings, flip it while it's in there. Put the toppings on the brownest side, then bake additional time after the toppings are added till cheese is melted.
http://www.youtube.com/watch?v=0qH2YuhID鈥?/a>
I have made little individual pizzas using english muffins again toast them in oven a few minutes before topping then return to oven also.
http://images.google.com/imgres?imgurl=h鈥?/a>|||I would not mess with the recipe if I were you. When baking your pizza dough you have two things to consider: time and temperature. Back at the kitchen where I used to work, we had a crust option called "double dough". We didn't actually use extra dough to get the crust and inch and a half thick, but rather we cooked it slowly at a low temperature before we put all the sauce and toppings on it. This method should work the other way around. Try rolling out the dough nice and thin, put all the crap you want on it, then cook the pizza at 425 to 450 degrees. The increased temperature should give the dough a lot less time to rise. Just be sure to keep an eye on it to avoid burning it. |||All the pizza places with thin crust use a pre-made crust. It's impossible to get it with regular pizza dough. Look around in your grocery store, they should have some kind of pre-made, thin pizza crust. Check foodnetwork.com. You might find a recipe for thin pizza crust on there.|||I put pizza sauce, pepperonis, cheese, oregano, and pizza seasoning on a flat tortilla. Bake at 350 until the topping are browning.
It's very simple and thin crusted.|||We use tortillas for the bases, so crispy on the outside and soft in the middle|||Less space for crust, bake on open rack.|||If you put less yeast in it it might not rise as much.
The name of the restaurant is Garcia's pizza in a pan. Sometimes known as the flying tomato maybe.|||Ingredients
Amount Ingredient Preparation
2/3 cup onion chopped
1/3 cup parmesan, parmigiano-reggiano cheese, grated grated
1 1/2 cups milk
3 large eggs
3/4 cup biscuit baking mix (bisquick)
1 cup pizza sauce prepared
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
3 1/2 ounces pepperoni sliced
1/3 cup onion chopped
1/2 cup green bell pepper
1 1/2 cups mozzarella cheese shredded
Directions
Heat oven to 425 degrees F.
Grease pie plate, 10 x 1 1/2.
Sprinkle 2/3 cup onion and 1/3 cup parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 seconds in blender on high.
Pour into pie plate. Bake 20 minutes.
Spread pizza sauce over top.
Top with remaining ingredients. Bake 15-20 minutes or til cheese is light brown.
Cool 5 minutes.|||They usually call Deep Dish Pizza
Here is a basic recipe
Dough (or use two balls of premade dough)
1 envelope active dry yeast
3 cups all-purpose flour
2 tsp salt
2 1/2 tbsp olive oil
Pizza
2 onions, thinly sliced
2 bell bell peppers,cored, seeded and thinly sliced
1 tbsp extra-virgin olive oil
3/4 lb turkey-sausage links, cut into 1/2-inch pieces
1 1/2 cups (6 oz) part-skim mozzarella, shredded
1 cup tomato sauce
1 tbsp dried oregano
1 tbsp dried basil
Hot pepper flakes
3 tbsp grated Parmesan
2 tbsp fresh parsley (or basil), chopped (optional)
For dough: In a small bowl, dissolve yeast in 1 cup warm water. In a separate bowl, combine flour and salt. Add yeast mixture and oil. Mix thoroughly with a wooden spoon until dough forms a ball. Place dough on a well-floured board and knead until smooth, about 10 minutes. Dust a large bowl lightly with flour, place dough in it and cover with plastic wrap. Let dough rise until doubled in size, about 1 hour. Punch it down and, with a rolling pin, roll out dough until 1 inch thick. Place dough in a nonstick deep-dish pizza pan or 9" square casserole dish, pushing the dough up and slightly over sides.
For pizza: Preheat oven to 400掳F. In a small skillet, saut茅 onions and peppers in oil. Set aside. In a nonstick skillet, panfry turkey sausage until brown. Mix with onions and peppers. Distribute cheese over dough. Top with veggies and meat, then spread sauce over pie. Sprinkle on oregano, basil, hot pepper flakes to taste, and Parmesan. Bake 25 to 30 minutes until golden brown. Remove and immediately sprinkle on fresh parsley, if desired. Cut and serve.|||Chicago Deep Dish Pizza
1 (.25 ounce) envelope rapid rise yeast
2 cups lukewarm water
1/2 cup vegetable oil
1/4 cup olive oil
1/2 cup cornmeal
5 1/2 cups all-purpose flour
1/3 pound sliced mozzarella cheese
2 cups canned plum tomatoes, drained and squished
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, crushed
salt to taste
3 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
DIRECTIONS
Place the water in a mixing bowl of a stand mixer. Sprinkle the yeast over the water, and let stand for 5 minutes to dissolve.
Pour in the vegetable oil, olive oil, cornmeal and 3 cups of the flour. Mix with the beater for 10 minutes. Add the remaining flour, and switch from the beater to the dough hook. Mix for about 5 minutes. This can be done by hand, but the dough is very rich and moist. Pour the dough out onto a floured surface, and cover with a large bowl. Allow to rise until doubled in bulk, about 1 hour. Punch down the dough, and let rise again. This time won't take as long.
Preheat the oven to 475 degrees F (245 degrees C).
Grease two 9 or 10 inch round cake pans. Divide the dough evenly between the two pans. Press the dough out so that it goes all the way up the sides of the pans. Lay the slices of mozzarella cheese onto the crusts like tile. Next put the tomatoes over the mozzarella, and season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil.
Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown.|||A family favorite, that is rich, cheesy, creamy and oh so good! The crust may also be prepared in advance and refrigerated overnight. Prepare just as a cheese pizza, or top with your favorite pizza topping before adding the mozzarella
INGREDIENTS
1 cup warm water (105 to 115 degrees)
1/4 cup vegetable oil
1 (.25 ounce) envelope active dry yeast
2 cups all-purpose flour
1/2 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 1/2 cups mozzarella cheese
DIRECTIONS
In a bowl, mix the water, oil, and yeast. Stir in the flour. Roll into a ball, and transfer to a well-oiled bowl. Allow to rise 1 hour in a warm location, or until doubled in size.
Thoroughly grease a deep dish pizza pan. Punch down dough, and transfer to the pan. Cover dough with a cloth, and allow crust to rise 25 minutes, until puffy.
Preheat oven to 450 degrees F (230 degrees C).
In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned. Spread over the pizza crust. Top with mozzarella cheese.
Bake 35 minutes in the preheated oven, until crust is lightly browned
I live in Chicago and I went on the website for pizza hut. They don't have Sicilian meats on the website. But I get it at target pizza hut. I want to order from real pizza hut.|||Good question. Pizza Hut at certain locations used to have the pasta entrees. Not all Pizza Huts have those delicious pasta meatball or chicken hot entrees. I wish Pizza Hut universally had those or even grocery store chains. For now go to your local Target Pizza Hut for the supplemental Sicilian Meats or the Sicilian Meatball Marina pasta.|||You can get them at regular Pizza Huts too.
I made a freschetta pepperoni pizza and took it out of the oven at 8:44, I forgot that the leftovers were still out because I was letting them cool and I didnt remember until 10:30. Is it ok to put the leftovers in the freezer to re-heat or will I get sick from the pizza sitting out almost 2 hours?|||Yes. it is cooked. I have accidentally left pizza (etc) out over night and then put it in the fridge early the next morning. No side affects at all. 2 hrs is nothing compare to that.|||stick in the fridge,you'll be grand. Pizza can sit on the counter overnight,its no big deal.|||During a party, which lasts for 3 hours, will the food still be edible at the end of the party? Of course. 2 hours is not nearly enough time for pizza to spoil silly :P It can stay outside overnight with no problems at all unless it was wet, which I doubt. You should have no problems with this. If food spoiled this quickly, there might be something wrong with them.|||no u should not have put it back just put it in the microwave|||No you wont get suck from it I've let pizza set in its box over night and had it for breakfast the next day.
I ordered a pizza last night, but I wanted to cook it a little more today. I have an electric oven, and I was wondering what do you think I should set the temperature for, and how long should I leave it too cook? Honestly, the pizza when I got it wasn't cooked enough to my liking (i like it to be a little crisper), so I thought that maybe cooking it some more today would make it better.|||If it's room temperature, just stick it under the broiler (on a pan) for about 3 minutes (checking it often).
If it's cold, stick it in a preheated 400 degree oven for about 10-15 minutes.
Just keep an eye on it both ways. :)|||you can put a bit of bread crumbs on the bottom of a pizza pan and reheat
or
put on tin foil on a large cookie sheet (if you don't have a pizza pan) and reheat
just set the oven for 350*F and keep an eye on it, for a few minutes so you don't burn the cheese.|||375-400 degrees in the oven, and try cooking it in 5 min intervals.|||Yeah, but why bother? You can achieve the same thing by putting it in a microwave for 30 seconds on high.
For supper tonight i want to make a pizza with halloween themed toppings. (eg. a jack-o-lantern, witch, ghost, etc.) I can't think of what i could use. If i decided on making a witch pizza i was thinking of using green peppers for her face. Any suggestions??
p.s. I don't have anytype of olives or mushrooms. Pretty much everything else though.|||put some tamatoe sause on top
or cut the pepperonis into a pumpkin|||here are some pizza pictures for you to look at. i love making halloween food!
http://www.instructables.com/files/deriv鈥?/a> - you can just use something other than olives for the nose, like tomatoes
http://www.nrn.com/uploadedImages/NRN_Co鈥?/a> - this one ust takes pepperoni!
http://www.craftjr.com/wp-content/upload鈥?/a> - spiderweb pizza!
here's another one for kicks: http://worldsbestcookingmenu.blogspot.co鈥?/a>|||instead of the green pepper get an orange, add some olives to make eyes, cut the sausage to shape the eye brows, use pieces of onion for the teeth, 2 anchovies fillets for the mouth, bacon around the head to mimic hair curls, If you don't have olives use raisins or a couple prunes .|||Oh my god, you have to go get a can of olives..you can make them into spiders!!!!!!!!!
(spiders are made of chopped up black olives; red dots are tomatoes - use either sun-dried tomatoes or cherry tomatoes chopped in half)
Look at this its so cute:
http://farm1.static.flickr.com/24/579688鈥?/a>|||http://allthingspizzablog.blogspot.com/2007/10/halloween-pizza-ideas.html
http://www.goodtoknow.co.uk/recipes/140810/Spooky-Halloween-pizza
http://worldsbestcookingmenu.blogspot.com/2009/10/halloween-pizza-recipe.html|||cut the pepperonis into a pumpkin or ghost, get glow in the dark cheese[ive seen that b4] or you can make the whole pizza into a pumpkin or ghost|||ghost.......mozzerella cheese
pumpkin....... orange bell peppers
anything black (cat, eyes, mouth)....black olives.|||Go to a papa murphy's. They make jack-o-lantern shaped pizzas, and all you gotta do is put it in the oven. Voila!|||you can use olives for her eyes and a red pepper for her mouth.|||you can make a pepperoni cat or a grave out of bell peppers|||sweet n simple .. jack-o-lantern face using pepperoni ... Happy Halloween|||use orange peppers or make a face with pepperoni|||panocha|||well, can you buy some olives? they work great.|||cook a regular pizza then put gummy worms on top|||with nothing, lol|||small, ground up pieces of human meat
I live in Bali and good pizza is something that's very rare (and expensive!) Anyone know how to make pizza dough for a delicious yummy pizza?|||4 cups all-purpose flour
1 cup warm water
1 packet dry yeast
1 heaping tbsp salt
Combine warm water, yeast, and salt in medium bowl. In a large bowl, make a well of flour. Pour warm water mixture (in small amounts) into center of the flour well and pull flour from the well walls to form dough. Once all flour is combined, shape into a ball and let rise in a warm area for 1 hour.
Once dough has doubled, cut it in half and spread each piece out onto a pan... top how ever you want.
I am watching "Taste of America" and they are showing what looks like delicious pizzas from NYC, but we live in a small town and don't have good pizza!!! Help me out!|||Here's a recipe for the whole thing, enjoy!
"REAL ITALIAN" PIZZA SAUCE
1 (29 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 tsp. onion salt
1 clove garlic or 1 tsp. garlic salt
1 bay leaf
1 1/2 tsp. oregano
1/2 tsp. fennel seed
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. rosemary
Mix all ingredients; simmer 2 or 3 hours (I use a crockpot). Cool before using. Makes sauce for 2 large pizza; freezes well.
PIZZA CRUST
1/4 c. warm water
1 pkg. dry yeast
1 tsp. sugar
1/3 c. warm water
2 tsp. sugar
2 c. sifted flour
Mix first 3 ingredients together; let stand 2 minutes. Stir and let stand 5 minutes more. Add next 3 ingredients; mix well and knead. Let rise 1 1/2 to 2 hours. Makes 1 large pizza.|||Don't skip the anchovy paste. I didn't think I liked it either, but I wouldn't make sauce without it now.
INGREDIENTS
* 1 (6 ounce) can tomato paste
* 6 fluid ounces warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 2 tablespoons honey
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* salt to taste
DIRECTIONS
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.|||Small can of tomatoe sauce
Small can of tomatoe paste
4 to 5 diced garlic cloves
Oregano
Basil
Sugar
Parsley
Garlic powder
A little bit of water
Very easy recipe. Add the spices to taste. I've always liked adding a lot of garlic powder and sugar, really gives it a good bite.|||1/2 small onion, chopped
olive oil
2 cloves garlic, minced
1 14 1/2 oz can diced tomatoes, with juice
1 6 0z can tomato paste
1 tbs basil
1 tbs oregano
1/2 to 1 tbs sage
1 tbs sugar or splenda
1 bay leaf
Salt and pepper to taste.
Saute the chopped onion in a little oil until translucent. For the last minute add the garlic. Add the canned tomatoes, tomato paste, basil, oregano, sage, sugar and bay leaf. Bring to a boil and simmer 10-15 minutes. Remove bay leaf before using.
For me, the secret ingredients are the sage and the sugar.
Good eating.
GregW
Patrons of restaurants not getting mad when they discover
their pizza is Pizza Hut pizza not restaurant pizza.My question is this wouldn't you be mad if you are taking someone out if you discovered you have been used as
guinea pig for Pizza Hut ?|||They were at Tuscani's restaurant in New York doing a Pasta Taste test not that they were going there to buy a meal and were caught eating second class food but to answer the question if I were in the situation that you stated, Heck Yes!!!|||Of course i would be annoyed. They probably charging you for a gourmet priced pizza when they're just getting a nice cheap pizza from pizza hut. Sure it still tastes good but i still expect to get what i paid for.|||yes but actually they are trying to portray that everyone is shocked and surprised the pasta is from pizza hut
puh-lease!!
i'd sue them for selling me food that is not from their restaurant|||yes i would feel duped! also, i seriously doubt their food is anywhere near as good as portrayed in their commercials. I smell FALSE ADVERTISING!|||I would think that there are a lot of angry patrons that we don't get to see in the commercials...lol
Auntie Kookoo|||LOL yes i'd be annoyed..and i no exactly what you mean that commercial is so stupid.
I ordered 2 large pizzas and i ate only 3 pieces... Im wondering How long will leftover pizza stay good NOT in a refrigerator?|||The guidelines from the government safety agencies is to allow no (non-dried) food to stay in the "danger zone" of temperatures for more than 4 hrs. That would be between 40 F (refrigerator temperature) and 140 F (cooked-fish temperature).
That 4 hrs includes any time since cooking, or since a food has been picked/slaughtered/etc and includes transportation, storage, etc.
The warmer the temperature, the more quickly both pathogenic bacteria (the kind that makes you sick) and spoilage bacteria (the kind that just looks or smells bad) will proliferate. So 4 hours during the summer in an un-airconditioned house, would be much worse than 4 hours during the winter in a house that's not overheated, for example.
Some foods have ingredients that act as natural preservatives though so those can sometimes make a difference in certain circumstances for a longer period than 4 hrs... sugar (or foods with sugar), salt (or foods with sodium), acids (tomatoes, citrus fruit or juice, vinegar, wine, etc), and smoked foods, for example.|||Speaking from personal experience when I was living in the barracks in the Navy; I'd order an extra large pizza, but our refrigerators were tiny; so I'd eat as much as I could in one sitting, and leave the rest out over night. Come morning I'd eat it for breakfast. I'd say it's probably good for no longer than an overnighter.|||i wouldnt eat leftover pizza if it has been sitting out over 2 hours because it will make you sick and possibly give you simanilla posioning or a bacterial infection i would watch out|||I've eaten a piece of unrefrigerated plain cheese the next morning...but that's as far as I'd push it...I say-offer a pie to your neighbors....|||4 hours at the most..|||I wouldnt eat it ofter a few hours, cause of the cheese|||outside of the fridge? probably a few hours./
cheese needs to be refrigerated|||depends on what is on them
hours
My brothers and I are having a debate about the best pizza place... Pizza Pizza, Pizza Nova, etc. Please list your favourite pizza places and list WHY you love their cheese pizza! Thanks!|||ok so regular pizza places
number #1 pizza places national, local, and entertainment
#1-National- Pizza Hut - you want good ingredients and awesome dough this is the place to go
#1-Local- Palm Pizza - just up the street on Charleston and Palm, in Las Vegas Nevada best prices
order the Palm double deal Large 2 large 1 toppings w/ 10 piece wings $19.99
#1-Entertainment- Incredible John's Pizza- this place is the heaven of the Pizza places to have fun, screw Chuck-E-Cheese , screw CiCi's , this is 10 of each combined and then expanded, with indoor race track, bumper cars, and awesome games, also 5 different themed rooms + all you can eat pizza, garlic bread, pasta, and all the drinks 1 can handle a most go !|||Locally, we have a great independently-owned pizza place called Pebble Creek Pizza (and they deliver!). Of course, the best pizza I ever had was when we were in Rome, Italy. Can't remember the name of the place, but its on the corner, more or less across the street from the Sistine Chapel (of all places). I don't eat meat, so I ordered pizza margharita. Sooo good. Aside from that, my favorite pizza place is Vinnie Van Go-Go's in Savannah, Georgia.
Papa Johns, Domino's, Papa Ginos, or Pizza Hut? I'm trying to become a vegan and I was wondering who makes the best pizza without cheese and all the veggie toppings.|||I would say no chain restaurant in my experience. Check out your local pizza shops (most towns have them) and see which one is your favorite. My local pizza shop makes a delicious pizza and never gives me a hard time when I ask for extra sauce (lack of cheese +small amout of sauce= usually drying and becoming crusty). They also are very generous with the veggies to compensate and I don't even have to ask. Domino's and Pizza Hut I find still put the same amount of veggies even though I have no cheese on my pizza - I find this annoying. And I've never had any luck with asking for extra 'free' toppings.
Of course, the best pizzas can be made at home too really easily by buying a vegan pizza base or even pita or english muffin bases (make sure you check the ingredients of these), adding all your favorite veggie toppings (can include veggie pepperoni yum!) and even vegan cheese (like Teese, Follow your heart, or Cheezly) if you can spare the extra calories, which lets face it pizza is a treat! :)|||Im not a vegan but cheese makes me sick, so your best bet is to make your own. Then, you can have a whole wheat crust, yummy tomato sauce (or whatever you like), and all the veggies you want. I personally like mushrooms, artichokes, and bell peppers of all colors, and onions! This way you know whats going in/on it and you get the way you want!
You can always throw in some soy cheese too.|||try going to a non-brand named pizza parlor and have your pizza made to order. Support local businesses|||leave eating pizza and your way is clear or make at home. But I think without cheese pizza is not a pizza.|||Pizza Express will make vegan pizzas on request and they are really good|||Where do you live? You need to be in Toronto, my friend:
www.magicoven.com
Good luck! It's tough.|||No one. You are going to have to make it yourself.|||Annie. She's in the frozen section of the grocery store|||never heard of a pizza like that
lets say u buy a pizza at around 6 and it isnt in the fridge till 11. and u eat it the next day at 1:27. will be pizza still be good if it wasnt in the fridge for like 5-6 hours. is it still good, or is it rotten, how long do pizzas stay out on the counter at pizza pizza for?|||If the pizza has no meat, then you can probably leave it out for about an hour. If it does have meat, you shouldn't leave it out very long. You can probably leave pizza with meat for about 30 minutes or 40. Hope this helps!!|||We've left pizza (with meat and cheese) out for hours and its been fine.|||if it is cooked it will be ok i have left out before and didn't get sick or die from it
I swear a few years ago I saw frozen pizza dough in the freeze section at the grocery store. it was in like a plastic bag in a big ball. Did I just dream this? Can you even buy pizza dough anymore?|||yes!!!!!!!!!! At walmart|||yes, yes you can, my parents used to always make home made pizza! its yummy =]|||Yes the stores do sell Pizza dough i have never seen them at Wal *Mart but i'm pretty sure they have them.
I buy mine at Aldis but it's flat pizza dough crust.|||Yes, you can.|||yea u can i just bought some at Wal-mart|||Depending on where you live. I used to live in NJ and I used to go to a few different pizzeria's and just asked them if they would sell me a few pizza dough's. They said "sure". They only charged about $2 for each one. They made great pizzas and I also made calzones with them, they were great!
All you have to do is ask. You have to go to a privately owned pizzeria though, cause Pizza Hut, etc will not sell you the dough.
Good luck!
(How I MISS NJ pizza!)|||I've seen packaged pizza dough, though only in the northeast. I used to buy it and use it to make cinnamon rolls and calzone...it worked really well. I don't see why a pizza shop would have a problem selling you some dough.
Where I live now (upper south), the nearest thing is premade pizza shells (Mama Mary's brand and various store brands), which are decent as a basis for homemade pizza.|||pretty sure walmart has it|||Yeah philsbury has this great pizza crust its a dough but it really thick and good.|||yes i did last year to make doughnuts they were the bomb!!!!!!!!!!!! go to papa murphes
lots of pizza cooking says you can place the pizza directly on the rack, but wouldn't this cause alot of mess, and not to mention the rack might be dirty? i don't mind my pizza with less crisp, but not soggy either. what is the best way to accomplish this?|||I put mine on the rack but then i put a cookie sheet with walls, or a large cake pan, on the rack underneath and add about a cup or so of water, but i do coat the shell with olive oil so its not soggy. then bake as usual|||I cook our pizza on the rack all the time. the crust is a lot crisper. if you bake it on a pizza pan, it's less crisp, softer. just don't bake it for long. 10 minutes might be long enough.|||get the dough out of the oven 8 minutes earlier.Or try a softer brand.
Here is an easy pizza recipe: Knead the dough for approximately 10
minutes,Pour tomato sauce on top of the dough. use shredded mozzarella cheese (Doesn't matter if you bought it already shredded or not.),Put it on top of the tomato sauce. bake it at 350 for 20 minutes.If it's overdone or not done then maybe your oven is different.
By the way I use Ragu tomato sauce.|||All you do is put it on a baking sheet that's lined with foil. It will be softer.|||I cook the pizza directly on the rack, and I put a large cookie sheet on the rack under it. That way the greasy cheesy drips are caught.
Just wipe off the rack before you start.
You can also buy commercial baking pans for pizza, some have wholes in them to allow the hot air at the crust, but these do not make for a crispy crust. You can also buy pizza "stones: for oven use.
Did you know how to reheat pizza to make the crust crispy again? Use a teflon skillet, turn it on low, put on a lid, and let it heat up the pizza. Keep an eye on it so it does not burn. The top gets hot, the crust gets crispy.
for a soft, not soggy crust, use the pizza pan, or put the pizza on a cookie sheet.
I plan on buying some frozen pizza's for a party I am having later on, but don't actually own a freezer. How long will frozen pizza (either just cheese or with meat if the times are different) stay good in a refrigerator? Is there any thing I can do to lengthen this time?|||>I figure its probably good for 3 days kept refrigerated until used.|||Other than a vacuum sealed package to preserve it's taste to the finest quality. I wouldn't suggest keeping it in your fridge more than a week to avoid spoilage, or the potential of anything going south before consumption.|||I buy pizza's all the time and toss them in my fridge. They're fine for weeks.
They don't need to be frozen, It's just suggested that they are. I'm currently eating a pizza ive had in my fridge for 4 days, and it's perfectly fine.|||Frozen Pizza is good up to a week after you buy it. if you keep it in any longer, it would end up tasting like your freezer.
I worked out today but I know I probably ate a shi*load of calories and not exercised enough. I only did for like 20+ min but I know it wasn't enough. I ate some papa johns pizza. Pepperoni and two squares of cheese pizza. I put spinach on it but I know the pizza itself was very fattening. Its so good though. I put hot sauce on it to make me crave less.|||Go for wheat crust, thin...light on the sauce, and lots of veggies (onions, jalpenos, bell peppers, and the like)....little cheese (lowfat if possible)...avoid fatty/greasy meats, thick crust, heavy sauce and cheese)...and keep it to 1 or 2 slices...|||I use english muffins as morning breakfast and instead of tomato sauce I make it with eggs and turkey and veggies..get creative..visit this site for some help on making it healthy.
it is not worth working out if your eating more than you workout.|||I use 1 whole wheat pita, 1/4 cup natural pizza sauce, 1/2 cup low fat or fat free mozzerella cheese, and sometimes I will use a few turkey pepperoni things.
I had a delicious dessert pizza once and it was thick pizza crust (same as traditional pizzas they were making) and it was topped with pie filling style fruits and strussel. I'd love to make something like that at home. I already have a great batch of pizza dough here, homemade!|||Yum!!! Desert Pizza... I am a big fan of any sweet tasting pizza. Here's an idea for you that is quick, easy, and perfect for this time of year.
SMORES-
Start with your homemade crust. Gather a box of gram crackers, chocolate chips and mini-marsh-mellows. Spread out your dough, break one package of gram crackers (one sleeve) into small sections, don't crumble or you will have a pie crust. then add chocolate chips and marsh-mellows to your liking. cook at 425 for 8-12 min or until your crust is golden brown. Let it stand for a few minutes, cut, and enjoy.
You're going to love this one!!!|||Yes, I believe it is a 1:1 ratio. You can also use canned pumpkin. And yes, they do taste good.|||1 star fruit, sliced
1 peach, sliced
1 mango, sliced
1/2 cup white Zinfandel
4 ounces cream cheese frosting
10-inch pizza crust
1/4 cup brown sugar
Preheat oven to 400 degrees F.
Put the sliced fruit into a bowl and cover with wine; let it sit for 30 minutes. Smear the cream cheese frosting onto the pizza shell to desired thickness. Place the fruit on top of the frosting, and sprinkle with brown sugar. The pizza is then baked according to pizza shell directions or until frosting is melted and crust is crisp.
yummy (=|||Go to foodnetwork.com they have recipes for everything hopes this helps best wishes|||http://www.suntimes.com/recipes/desserts鈥?/a>
Oh, sorry, this is not what your further details asked for. Try allrecipes.com for your pizza, they have everything.|||Honey-Fruit Pizza
Ingredients
1/3 cup sifted powdered sugar
3/4 cup butter
2 cups all-purpose flour
2 tablespoons honey
1 tablespoon cornstarch
1/3 cup apple juice or orange juice
2 tablespoons currant jelly or apple jelly
1 cup sliced strawberries
1/2 cup blueberries or raspberries
1 medium nectarine or peach, pitted and sliced (peel peach if using)
1/2 cup seedless green grapes or red grapes, halved
Directions
1. Preheat oven to 375 degrees F. For crust, in a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in powdered sugar. Gradually add flour, beating until well mixed. Pat dough evenly into a greased 11- or 12-inch pizza pan. Bake for 15 to 18 minutes or until golden brown. Cool in pan on a wire rack.
2. For glaze, in a small saucepan stir together honey and cornstarch. Stir in juice and jelly. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool 5 minutes (do not stir).
3. Spread half of the glaze onto the cooled crust. Arrange fruit over the crust. Spoon remaining glaze over fruit. Chill at least 30 minutes before serving. Makes 12 servings.
Make-Ahead Tip: Cover and chill the prepared pizza up to 6 hours before serving.
Hey we are planning a pizza party and i wanna know which pizza place opens up the earlyest. i checked the sites and they dont say. its very fustrating. Please help.|||I'm assuming 11am. It may be different on weekends though, like on Sunday they might not open until 12pm. I know the Papa John's & Pizza Hut near me in San Antonio open at 11am though. You could call & find out! Have funnnn.|||Most every one opens at 11AM. This is to cater to the lunch crowd.|||THere are some that open early at 10:00 am, but not near the party. I didn't get my invite either.
That's pretty much it. I have pizza hut bread sticks sitting by me from last night. I put them in the fridge and now I'm hungry. Every other time I reheat pizza hut bread sticks they taste like crap. So does anyone know the "proper" way to reheat bread sticks?|||you reheat them in the oven on a cookie sheet at 300 degrees for about 5 to 10 minutes. much better. also, try spraying them with canol oil befor doing so. makes them crispier|||I have a pizza stone that I use, preheat the oven to 425 degrees, then put the left overs on the stone, but if you don't have a stone, use a cookie sheet and stick them on that for about 3-4 minutes or until they get crisp again. Keep an eye on them so they don't burn.|||spray them with water and heat in an oven.
i love the zesty pepperoni pizza that cici's buffet makes. how can i make a pizza like this? what kind of spices can i add to make it more zesty?|||The basic spices for a pizza are garlic, basil, and oregano. To add a little kick to it, try adding dried red pepper flakes, just a pinch though and see how that works.|||I really like these spices on my pizza.
Oregano
Basil|||I don't know about Cici's, we don't have one here, but just put on some red pepper flakes--that should give you some zing!|||My Italian boss always included a little salsa in the tomato sauce he made for zesty pizzas.|||I often add lots of black cracked pepper (or red pepper flakes), oregano, fresh basil, and I dip in bleu cheese dressing.|||I like eating my pizza with jalopeenos and ranch.|||I would think the pepperoni is what's so spicy on that pizza but you can add hot pepper flakes, oregano, garlic, tabasco or white pepper, whatever you like.
Between Pizza Hut, Domino's, Papa Johns which of those are the better to eat? And which toppings and crust?|||plain pizza|||I forget if it was Pizza Hut or Papa Johns, but its the place that has the any pizza, any size, any crust, any topping deal right now and to get to your question the healthiest pizza concerning fast food, in my opinion would be thin crust with either all veggies or ham and pineapple.
And of course as someone said earlier homemade pizzas are always a good choice too since they allow you to add whatever you want and how much of it. Which brings the calorie count down a good deal I"m pretty sure :)|||If you live in a large city that has a lot of super markets, look for Amy's Pizza, its make with whole wheat and comes with several different toppings. A half of the pizza is only like 300 calories and it is low in saturated fat and sodium.
If you live in a small city then you'll have to make your own, sorry. But the pizza companies that you mentioned only care about your money and not your health.|||Hiya zentje90.
None of the above. It is best to make your own so you may control the amount of calories and how much cholesterol laden fats goes on the pizza. Pizza and low cal are truly the opposites to the max degree. Healthy pizza from that group, near impossible. Good luck.|||They are all horrible for you. Even if one has slightly less calories or slightly less sodium, etc. it is all bad for you and choosing one really isn't "healthier"
Pizza Hut and a few other Pizza places I have found do not offer anchovies! That surprises me, as a pizza is incomplete without anchovies. These same places offer pineapple though, which has to be the most disgusting communistic topping ever.
How can I get a law passed that will preserve the sanctity of pizza?|||because I vetoed that law|||Eric S., is that you? Come back to ask questions like "Would it be illegal to rob a bank to get money for the homeless?"|||because anchovies is the topping of Satan|||Because then you will have pineapple lovers who hate anchovies demanding they be banned, and we end up with nothing but sauce and dough being offered. Companies market to what sells, not to make people mad or happy.|||You can't, because such a law would not be in the public interest. So long as wholesome ingredients are used, the choice is up to the business.|||Blasphemy, pineapple is a great pizza topping.|||Anchovies add that special "brightness" of flavor. One has to be a Connoisseur to fully appreciate the nuances of a fine anchovy, which is traditional to pizza and other italian foods. Caesar dressing and A-1 sauce would be bland and flavorless without the lowly anchovy. Pineapple, on the other hand, is best served grilled, to bring out the natural sugars, which are then heated until they slightly caramelize. Unfortunately, when put on a pizza, the pineapple gets mushy and meshes with the tomato sauce, polluting the flavors of both.
I am 100% behind the poster on this one. I think there should be basic standards and I honestly think that if people would just try the anchovies on their pizzas, they'd see it our way!|||The Pizza Hut I work at offers anchovies AND pineapple.
I'm talking about the cheese that's all stretchy and delicious. The cheese never stretches when I order from Pizza Hut but I ordered from this little pizza shop and the cheese was really good and melty and stretchy. I want to make my own pizza but I want this cheese.|||FRESH mozzarella! Not storebought sliced or crumbled!|||Most places use mozzarella but some use provolone or cheddar, depending on the pizza.
I would order some higher quality cheese or shred your own if you want restaurant-quality cheesy pizza. The pre-shredded stuff in grocery stores won't do it.
Good luck!|||mozzerella|||mozzerella|||I like buffalo mozzerella. I think the one you want is shredded mozzerella in the plastic bag. Get the full fat one. That should give you the stretch.|||mozzerella
though you can use cheddar|||It is usually mozzerella cheese.|||Some places use a mixture of provalone and mozzarella cheese|||BLEU..... or goat|||I would go to the little pizza shop and ask them what kind of cheese they use, that way you know you got the right kind of cheese.|||use only fresh mozzarella from an italian deli or pizza restaurant that sells it.
I'm a big fan of the pizza dough in the Pizza Hut pan pizza. So if anyone knows this exact recipe, that would be awesome!|||I Have the recipe!!!!!!!!!!!!!!!!!!!!!!!!!
---------PIZZA HUT PIZZA DOUGH
1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)
Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.
Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.
Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.
By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.
(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.
---------------Extra Information...!!----------------
Pizza Hat Sauce and Toppings
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Sauces
Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
VAN GEFFEN VGHC42A
1 Can tomato soup -- (10 1/2 ounces)
1 tablespoon Dry oregano leaves
1/2 teaspoon Garlic salt
TOPPINGS
8 ounces Mozzarella -- shred
8 ounces Meunster -- shred
1/3 cup Parmesan -- grate
8 ounces Pepperoni -- slice thin
1 Can mushrooms -- (8 ounces) drain|||it is the real one!Have a great day! Report Abuse
|||try one of the premixed packages at the store. they turn out pretty good for me.|||1 envelope (2 1/4 tsp) active dry yeast OR 10 g fresh yeast
1 C water (105-110 F for active dry, cooler for fresh yeast)
2 1/4-2 3/4 C flour
1 tsp salt
olive oil
Dissolve yeast in water.
In a large mixing bowl, stir together 2 1/4 C flour and salt.
Add yeast mixture and stir until smooth. Let the dough rest 10 minutes.
Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour. Divide the dough into 2 balls. (Each will make a 10 inch pizza.) Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.
Roll out, and use in your favorite pizza dish.
FOR THE BREAD MACHINE:
1 1/3 cups water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons bread machine yeast
Add ingredients to machine bread pan in order as per manufacturer's instructions.
Set to"dough" mode.
Once completed place in 2-9x13 inch greased pans.
Let rest in pans for 10-15 minutes.
Add toppings of your choice.
Bake 350 degrees F.
Until done (Approximately 20 minutes, depending on your thickness of toppings).|||chicken is good!!!!!!!!!!!!!!!!!!!|||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掳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 400潞F.
Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.
Makes 2 (10-inch) pizzas.|||Basic Pizza Dough
3 1/2 cups flour
1 cup warm water (between 95掳 and 115掳 F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. saltBy Hand
Pour warm water into a bowl. The water should be about 85 to 115掳 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.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.|||ALL pizza dough is is bread dough that is 'flattened' by a roller or by tossing. If you can't make your bread dough from scratch, you can buy a bag of 'unbaked bread dough' at most grocery stores and use that ... for a medium large pizza you'll need 1/2 of a 'loaf' or 3 'rolls' ... it will taste just the same as the Pizza Hut pan pizza because it's the same basic dough!
I was at the grocery store and saw that they had a sell on bags of pizza sauce. Would this work for my chicken parm that I am making? Would there be any reason that I couldn't use pizza sauce for chicken? I was going to just use Prego, but if the pizza sauce is cheaper and tastes like regular spaghetti sauce I'll go with that.|||The basic ingredients are the same. In fact, any tomato sauce recipe can be used as a spaghetti or pasta sauce or as a pizza sauce.
However, pizza sauce should have a thicker consistency than most spaghetti sauces. Watery sauces will soak the crust and leave you with a soggy pizza.
If leftover or store bought spaghetti sauce is going to be used on pizza, as is with no 'doctoring', reduce the sauce by simmering in a sauce pan until it has the consistency of a thick pancake batter.|||Pizza sauce is generally a bit thinner in my experience so that it spreads on the pizza nicely. Spaghetti sauce is much thicker, even chunky, to make it easier to eat on the pasta with a fork.
The flavors could be very similar, depending on the recipes, but one pizza sauce might taste very different from another pizza sauce, same for the pasta sauces.
So, as long as you like the sauce, then it's all good.|||In most traditional recipes a pizza sauce will have oregano while a pasta sauce has basil. They are simular enough it should work.|||there is no difference. basically, its just tomato sauce with spices. i substitute one for the other all the time.|||I think pizza sauce is thicker and has more flavor. sounds delish!
How much should you tip a regular pizza guy on the regular day to day basis? I'm ordering pizza from pizza hut and I was wondering if i should tip him, and if so how much?|||If he shows up in a timely manor with my order correct and the pizza hot, I give $5.00.|||$2 to $4 should be a good range. Think about how easy it was for you to pick up the phone and order exactly what you wanted and had it delivered right to your door. Actually you are able to have another cold one and not have to worry about getting pulled over by the men and women in blue for DWI. Report Abuse
|||No less then $5. Anything less means the person is CHEAP!!!! Report Abuse
|||I think tipping them is no longer necessary. The pizza company now charges a fee for delivery, which is ripping us consumers off since we have to pay the convenience fee and tip the driver. Report Abuse
|||Try to tip about 5-10% of the pizza cost, less/more of that is fine too.
I tend to always go with a $5 tip, it's the standard tipping ammount- not too much, not too little.
And you should most definately tip. It will make you a valued customer.
I hope that answers your question!|||depends on how quick he is and how nice but i would say 1 to 2 dollars|||10% is a standard tip in a good restaurant. So it should be enough for the neighborhood pizza guy.|||10% is a lousy tip for Pizza Delivery or for a Restaurant.
The minimum tip for a restaurant is 15% and for very good service it is 20%. For Pizza Delivery - these percentages should be increased to 20% to 25%.|||I tip $3.00|||$2|||How much would you expect for a tip if you delivered pizzas?|||double the first number in your bill for his tip.round up. if the bill is 10.40 give him 2.00 if its 10.50 give him 3.00 . ect.|||If he shows up late..2 bucks..if he attends u good and shows up on time...5 bucks|||Well, it all depends on how much the pizza is. I usally will tip em' like 3 or 5 dollars cuz you gotta remember gas isn't cheap for them either.|||I usuall tip 10%. I think that is fair.
My twins who are four and I really like pizza but I've found that the frozen pizzas at the stores can be lousy/dull, and ordering ready made pizzas from restaurants can get expensive. Does anyone have recipes for really good homemade pizzas?|||you and the twins should read instead of wasting time cooking these long a*s*d recipes. take and call pizza hut order a meat lover hand tossed medium pizza anda hand tossed vegetarian lovers medium pizza and while he's on the way heat a third of a jar of ragu alfredo sauce put garlic, pepper and artichoke hearts in it. stir it bring it to a boil and turn off and add grated cheese. (I prefer jack) when the pizzas get there and they should be no more than $20.00 for both pour the alfredo cheese sauce over the top of the vegetarian and then turn over the meat lovers and make the two of them a sandwich. You will never complain about pizza again..... and it took what four minutes to make the sauce? Have a nice life find someone who will cook for you|||Yeah you can go and order pizza, but there's this kid on youtube who makes his pizza from scratch and its fun! It will eat up time with you and the kids and he shows you step by step instructions on how to make the pizza. its called coryscookingshow and then type in how to make pizza. hope that help Report Abuse
|||Yeah you can go and order pizza, but there's this kid on youtube who makes his pizza from scratch and its fun! It will eat up time with you and the kids and he shows you step by step instructions on how to make the pizza. its called coryscookingshow and then type in how to make pizza. hope that help Report Abuse
|||You can buy frozen bread dough and make a pizza crust out of it.
Your sauce is a very important ingredient: Here's the restaurant recipe-
1 can of crushed tomatoes, it has to be the crushed.28 oz., 1 tsp. sugar,2 tsp powdered chicken base, 1 tsp oregano, 3 tbls parmesan cheese, 1 tsp oil. Stir this with a whisk.
Important for a good pizza is a good quality pepperoni and a good quality mozorella cheese finely grated.
Mushrooms and green pepper have to be cut very fine. If not they're too over powering.
Spread the sauce, not too thick, on the dough. Add slice pepperoni, green pepper, mushrooms and cheese. Bake at 475 for 20 min. Cheque underneath to see if your dough is a nice golden brown. Enjoy|||make an ordinary base, as the instructions on the dough package say, and on top of it put the ordinary sauce and cheese. On that you can put whatever you find fits your taste or the average taste of whomever you are serving it to. Just heat it in the oven and it should be great. What really makes pizza great is the texture when you bite into it. to have a nice fluffy crust, put it on an oven tray in the middle rack. You can also use wax paper. To have juicy toppings, hide them under some cheese while it heats.|||This is really a good crust recipe. Though if you want a very big crust you need to double it.
Thin Pizza Crust
Crust will be firm and crispy, not soggy and
soft, like many other doughs will produce.
Prep. Time: 0:40
Yield: 1 Pizza
.25 oz. pkt. active dry yeast ( 2 1/4 tsp )
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt
pizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
Notes: To answer the most frequently-asked question I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust
I have 84 pizza recipes in my group|||The simple way of doing this without having to wait for the yeast to take effect and blah blah blah
Buy a pizza dough mix, like Betty Crocker Pizza dough... All you have to do is add water! :)
prepare the dough, add pizza sauce, add cheese, pepperonis and etc., throw it in a oven and your pizza will be ready in 10-20 minutes!
This is the easy way of doing it with the kids! And they will enjoy the fact that they made it!|||Make dough with 1 cup of hot water per batch, olive olive, salt, and 1 packet of yeast per batch. Add flour until the dough is firm. Let dough rise for 1 hour.
Make sauce with whatever tomatosauce you prefer and add salt, pepper, garlic powder, and oregano.
Roll out dough, put vegie oil on the pan, and put rolled out dough on pan. Put olive oil on dough. Put sauce on dough. Put cheese on dough and whatever other toppings.
Put pizza in at 450 for 12 or 13 minutes.|||Yes i do, i will give you my mothers recipe!
If you have a bread maker this makes it SOO much easyer!
The Dough:
1 cup beer (Optional)
1 tbsp shortening
1 tbsp sugar
1 tsp salt
3 cups flour
1-1/4 tsp yeast
1.Mix all ingredients above together
2. pre-heat oven to Dough setting
3.roll out the dough round, or in a stone baking pan.
4. put in oven after the dough setting is done
6.put your topping on and put in until gold and brown under neath and on crust.
Makes two 12 inch
Makes one 14 inch pizzas|||It is sometimes cheaper to buy dough than to make your own. I can get pizza dough for 1.29 at a market but the cost of the yeast and flour add up to slightly more than that.
Once you have the dough, the best results come from the following:
1) a very hot oven (like 450f)
2) a pizza stone|||you can buy the dough from pillsbury( however you spell it). it basically comes already shaped for you. here is the link.. then you can add your own sauce and topping.. when i open it, it is big enough to fold in half to make it a little thicker and stretch it out again.|||Use bread dough.
Cook tomato sauce with onion, garlic and oregano and what ever spices you like.
Add what you like.
Use the cheese you like.|||with a phone and 20 dollars
jkjk
Some flour some water, make dough....
heat the dough in an oven until it looks cooked
spread on the cheese and sauce
put back in oven
whallah|||you can go buy a recipe book or search google....|||you could try bread doh if you like that quite nice and then put your choose of toppings
i like home made pizza
you could also try making tomato sauce.
good look
try this recipe
Preparation time 1-2 hours
Cooking time 10 to 30 mins
Ingredients
For the dough
陆 tbsp dried yeast
pinch salt
pinch caster sugar
200g/7oz wholemeal flour
drizzle olive oil, plus extra for greasing
150ml/5fl oz lukewarm water
For the tomato sauce
1 medium onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
400g/14oz can chopped tomatoes
2 tbsp tomato pur茅e
freshly ground black pepper
Method
1. To make the pizza dough, place the yeast, salt, sugar and flour in a large bowl and mix together well.
2. Mix the olive oil with the water in a jug, then gradually add to the dry ingredients, beating and mixing all the time to create a thick dough.
3. Knead it with floured hands, until the mixture is smooth and elastic. This will take about ten minutes.
4. Lightly grease a large bowl with olive oil and place the dough in the bowl. Cover with a tea towel and place somewhere warm (not hot) for about 30 minutes.
5. Knock back the risen dough, by gently punching it back into the bowl, and leave to prove for another 30 minutes.
6. For the tomato sauce, place all of the ingredients into a food processor and blend until smooth.
6. Preheat the oven to 220C/425F/Gas 7.
7. Roll out the pizza dough onto a clean, floured surface to about 陆cm/录in thick.
8. Add the tomato sauce and spread out thinly and evenly across the dough.
9. Add your topping from the choices below then place into the oven and bake for 8-10 minutes, until golden brown.
Suggestions for pizza toppings
Florentina
50g/2oz spinach, steamed
pinch fresh grated nutmeg
1 tsp dried oregano
25g/1oz low-fat mozzarella cheese, broken up
sprinkle grated parmesan cheese
1 free-range egg, broken into the centre of the pizza
Hot and spicy
100g/3陆oz chicken breast, cooked and thinly sliced
pinch cajun pepper
red onion, thinly sliced
2 jalapeno peppers, chopped
25g/1oz low-fat mozzarella cheese
1 tsp dried oregano
Vegetarian special
4 mushrooms, thinly sliced
陆 green pepper, thinly sliced
陆 red onion, thinly sliced
25g/1oz low-fat mozzarella cheese, broken up.
Mediterranean
4 slices parma ham
25g/1oz low-fat mozzarella cheese
50g/2oz sun-dried tomatoes
small handful fresh basil leaves
8 black olives
sprinkle parmesan cheese.
Seafood
handful prawns, cooked and peeled
陆 can tuna, flaked
4 anchovy fillets
1 tsp capers
8 black olives
pinch dried chilli flakes
25g/1oz low-fat mozzarella cheese
good look have a nice time making
I'm looking for the best web site or sites that rate local pizza places.
Since taste in pizza is very subjective I'd like a site that will tell me the type of pizza they specialize in and provide detailed reviews other than 'best pizza ever'.
Hoping to find a site that will let me search by zip code and has coverage over a wide part of the US.
Any recommendations? Or even comments on your favorite pizza places?|||I have been using them for years.
They are located at www.dine.com
The ratings are in the reviewers own words, so may be brief or detailed, depending on that particular reviewer. You can search by city, zip code, type of restaurant, etc.
Also, you might want to become a member and turn in your OWN ratings. You can accumulate points, and when you have accrued enough, turn them in for a dine.com T-shirt. There is no charge for membership.
I love to go into a new place wearing a T-shirt that identifies me as a restaurant rater -
LOL!!|||http://www.newyorkpizzafinder.com/rating鈥?/a>
This is interesting, anyway
I'd pick my favorites:
National - I prefer Papa John's - but they are just average - but on the road, and I don't know others, they are edible
Local: my favorite ever is a place Call Wick's in Louisville - great Pizza, lot's of topping choices and a great environment to eat.
Also, Tony's in NY, Pizzaria Uno in Chicago, Geno's East in Chicago and Giardono's in Chicago, and I also like California Pizza Kitchen for "funky" pizza. Also Wolfgang Pucks for the same kind.|||http://www.citysearch.com has everything from restaurants to grocery stores. its basically an online whitepages, but you can search by category, and you can write reviews and rate businesses.|||http://www.thelocalsfavorites.com|||b4ueat|||I use Yelp. www.yelp.com
I eat pizza as a social thing, kinda like social drinking, but eating pizza instead. When I get together with my friends 95% of the time we eat pizza. I was wondering if there was anything I could do to make my pizza-eating experience a little bit better for my body.|||Other than buying the kind loaded with more vegetables (that way it has less fatty cheese, and make sure it has NO processed meats on it) you can pat down your pizza with a napkin to absorb some of the grease and stick to one slice. The biggest mistake people make with pizza is eating to much in one sitting. If you stick to one slice for a meal, you should be fine. Eat it slowly and sip water between bites so that you won't be too tempted to reach for that second slice. Have soup or salad or a small (200 calorie high-fiber) snack before going so you'll be less hungry for the pizza.|||You do realize the irony dont you ? In order to properly eat" healthy "food an unhealthy attitude about food is required. Report Abuse
|||You could put pizza slices ON your body and then let someone else eat them off of you.|||Eat only a very small amount. Pizza is very fattening.|||2 slices of thin crust [ right before you start to get full ]|||Well, if you only go out once in a while and you eat small portions, it's not going to be detrimental to your health. A little pizza now and then isn't a bad thing.
That's assuming that the restaurants you eat at are using fresh, healthy ingredients of course.|||you should eat at a slow pace...so you won't have the urge to eat more slices, and you're stomach will know when to stop. You can also have pizza without eating the crusts, to lower the calorie intake.|||I used to work at Pizza Hut a while back and a customer of ours would order his pizza without the cheese. He would only order vegtables like olives, mushrooms, green peppers, no meat, and order thin crust. Of course, he also got the pizza sauce. A pan style crust would be the worst for you, go with a thin style and you won't be eating as much carbs.
Hope this helps.|||add veggies. mushrooms, pepper, whatever you want. other than that, theres no real way of eating a healthy pizza. all that grease stored up in there....|||Well, thin crust probably has fewer carbs than thick crust; ask for light sauce and light cheese; go for little or no meat and opt for veggies instead. And keep the portions to human scale. Maybe that will help a little?|||yes of course there is ever heard of vegitarian pizza|||i always remove the grease on top of my slice with a paper towel. i have always heard that this removes like over half the fat. not sure if that is true or just an old wives tale but it can't hurt!|||We cannot let people with serious eating issues set the norm for food standards There is absolutely nothing unhealthy about pizza .For cryin' out loud enjoy it.|||Most places offer whole wheat crust. Get that and load it up with veges.|||I make my own pizza. I use a whole wheat crust, part skim cheese and natural sugar free sauce.|||make your own pizza. use fat free meats: i.e. skinless chicken etc. and pour on the vegtables plus anything else low fat you fancy.
How long will pizza be good as leftovers? It is refirgerated. How long does it take before it goes bad or is inedible? How long do you generally leave your pizza in the fridge before you eat it? Whats the longest that you have waited?|||Any food should be refrigerated after it cools and should be stored for around 3- 5 days depending on how cool you keep your fridge setting and how often you open and close your fridge door. This can alter the temperature of your fridge and affect the length of time your food will stay fresh.
If you like to keep leftovers; I would suggest you empty and clean your fridge out once a week (I am talking about washing the interior of your fridge and replacing all fresh foods) to prevent the spread of cross contamination or bacteria.|||As long as it is refrigerated quite a while but it don't look to tantalizing after a few days dude|||No longer than four days!|||I would say not longer than a week.|||up untill you see green fungus or moss|||About three weeks. just dust off the green stuff sprouting on the edges- that's penicillin and rather bland.|||depends on the toppings. if just pep & cheese, 3 days tops. if it has veggies, i would say one day. just cheese, till it gets hard,no more than 4 days.
i have never eaten any after 2, but my son& his dad will it it anytime, even if it sat out! yuck.|||a week to ten days w/o canned mushrooms|||GROSS NO GET IT AWAY 2 DAYS IS THE MAX IT GETS NOLD INSIDE WEAR YOU CANT SEE!!!|||If it has meat 2 days in the fridge,|||WELL IT REALLY TAKES 3DAYS IF IT NOT REFRIGERATED FOR ONE DAY OR PUT IN THE STOVE I AM A CULINARY ARTS STUDENT I SHOULD KNOW BUT IM ONLY 16
Hamburger Helper Pizza Pasta and Double Cheese Pizza were my favorite Helper flavors. For some stupid reason, General Mills decided to discontinue both of these products and promote numerous products with far less popularity and enjoyment for us all. ( cheesy hashbrowns, salisbury, spaghetti, and about 3 or 4 different types of cheeseburger flavor ). Does anyone know where I can get one of the pizza pastas or the double cheese pizzas, or their exact recipe?|||Cooks.com has about 3 pages of Hamburger Helper Recipes, hope you find what you're looking for there!|||well, here's a Lasagna HH recipe:
Skillet Lasagna (aka Hamburger Helper)
1 lb. lean ground beef
录 cu p chopped onion
陆 cup chopped carrots
1陆 cups mafalda (mini-lasagna noodles or other pasta)
1陆 cups water
陆 tsp. Italian seasoning blend
2 cups marinara or other tomato-based pasta sauce
8 oz. fresh sliced mushrooms
1/3 cup or more shredded mozzarella cheese
Cook lean ground beef, chopped onion and chopped carrots in a Dutch oven on medium-high about 6 minutes or until beef is no longer pink. Drain. Stir in raw pasta, water, Italian seasoning, pasta sauce mushrooms. Heat to boiling, stirring occasionally. Reduce heat to low; simmer, uncovered, 10 minutes or until pasta is tender. Sprinkle with mozzarella cheese and serve.
I want to make a batch of pizza dough and freeze it.
How long does it last?
Also, would it be best to freeze it just as dough balls, or would it be better shaping it into pizza bases and freezing it that way?|||years !
shape first because when you freeze and defrost to shape, it makes the dough more tough to handle and also brittle (by brittle i mean it seams to flake and crust and break )|||20 to 40 min ............
best with dough balls ..............
http://www.allrecipes.org.uk/|||I think it can last up to 3 to 6 months. It depends on the quality of dough. Be sure to look at the expiration date.|||you can freeze pizza dough for a while, I would say it would last 6 months.
I understand that chicken-flavored savory crackers are made to taste like chicken and cheese-flavored crackers like cheese. However, there are a multitude of pizzas available. So I would like to know what the defining 鈥榩izza鈥?flavor is, which they use in pizza-flavored snacks.|||concentrated tomato and herb flavors as well as cheese flavors. Lots of sodium and fake flavors too.|||tomato,oregano
Friday, February 3, 2012
I'm a grandmother and sometimes the grand kids want frozen pizza! I follow the instructions exactly on the box, but still the middle/ center section never seems to be thoroughly cooked. The edges at times can get really dried out. No problems with my oven temperature and I have pizza pans, etc if the instructions call for it.
Any help will be appreciated. I don't usually eat pizza or frozen foods, so I'm really out of my league here. Anyone else experience this?|||You need to thaw it properly
- Leave it on the counter top of your kitchen for about 10mins
- then bake it on the center of your oven
(Try drizzling the top with a bit of Extra Virgin Olive oil/ Olive oil once it's properly thawed)|||Contrary to the other person, you should not necessarily defrost the pizza & I wouldn't put any water in the pan (stange idea). Being a big frozen pizza eater, I do like pizzas that are well cooked so that the cheese is brown on top and the edges are crusty. My husband however, prefers the chsse melted and not brown and the pastry uncrispy (more bread-like) so it's a matter of personal preference.
I have a fan oven where the air circulates evenly. It may be that you don't have one of these but I reckon that your grandchildren would enjoy the pizza however it came out. I'd just cook them a bit longer than the instructions so that they are better cooked in the centre. Also, buy ones with less added chopped tomatoes (I'm not talking about the tomato sauce base) as the more fresh tomatoes the soggier the pizza. Mushrooms sometimes sweat making them soggy too.
Good luck!|||yes you can put a small bit of water in a pan at the bottom of the oven and then bake the pizza
I know that Chicago-style pizza is deep dish and New York-style pizza has a thin crust, but we have thin crust pizza places here in the mid-Atlantic area, but people from NYC say it isn't New York-style pizza. So what makes it different? Is it the type of crust, the toppings, the sauce or something else?|||once you eat newyork style pizza you will know what the difference is. For one new york style pizza is much larger in size. one slize of new york pizza is like 3 regular slices. it has a thinner crust and it just all out taste better.|||I believe a true N.Y. pizza is a thin crust, with simple toppings. A Chicago style is were the bread is basically a bowl and it is loaded with sauce and toppings. Both are good.|||ny people are just picky :) my mom's from ny so she is picky like that too.. personally i loooove new york pizza oh and the sausage is different.. weird huh? lol|||Poop and pee.
I didn't even know Pizza Hut had restaurants to eat inside of....Around how much do Pizza Hut servers get paid? And then about how much do they get in tips apart?|||I used to be a pizza hut server in MA. In MA I got $2.65 an hour, plus my tips. I would usually end up around $60-$70 a night.|||tips a day like 15 dollars counting on how many stops you have|||27.75 an hour
2-3 hundred in tips each night|||Most of them are regular inside employees and make minimum wage or less and it depends on the time of day and the day of the week as to how much they make in tips.
My dad makes homemade pizza every now and then. The meat pizzas are always delicious, but the veggie pizzas turn out soggy and they fall apart really easily. My girl friend said that the moisture from the vegetables gets absorbed in to the dough. My question is basically, how do you avoid this? I would love to have a delicious slice of pizza, with delicious nutritious vegetables instead of greasy meat!
My dad cooks them in the oven on a pizza stone using store mixed crust and fresh ingredients.
Any answers?|||Pre cook the veggies first to get the moisture out. Especially if you are using onions, mushrooms, or peppers. Cook them until they are almost wilted. You can even start cooking the Pizza and add the veggies for the last 5-10 minutes.|||Does he oil , and use cornmeal on the stone? How are the temps? If they are frozen veggies, defrost them first.|||Bake the pizza first then add veggies & cheese when ther's 5-6 minutes left to go & rebake.|||Jonnybo has an excellent answer and one also recommended by America's Test Kitchen. If you like the veggies less crips you can saute them in a skillet with a little olive oil first, drain them on paper towels then put them on the pizza for the last 5 minutes. When you put the cheese on for the last 5 minutes it gets nice and stringy like from a good pizza parlor.|||Start off by baking the pizza crust. Saute the veggies in a pan and when the crust is done, top it with veggies.|||I never have this problem.
I always put the veggies on top of the cheese.
Mushrooms maybe in the middle - layer of cheese, mushrooms, cheese, rest of veggies.
The mushrooms can be saute'd with garlic first.
Olives, onion, green pepper, hot pickled peppers, etc.
The only vegetable I can think of that will wet your pizza is tomato. Keep the fresh tomato off or at a minimum because you have the sauce already.
It is veggie because it has no meat. Don't overload it with veggies - just eat the veggies by themself if you want a ton of them.|||Oven roast the veggies first and then add to raw pizza.
im just wondering why. i would think it would be easier for the pizza to be square or make the pizza box round. but why do pizza stores put the round pizza in a square box?|||because if it was round it would be hard to get the pizza out|||Have you ever noticed when the pizza is in the square boxes there is this corner which has space between the box and the pizza therefore making it more convenient to remove a slice of pizza therefore making getting the peices that aren't in the corner easier to remove. Also It is easier to make a square box than a round one hence the fact that most boxes are square.|||well itz a hard guestion 2 anwer but how random question anyone would anwer that and the anwer would be YOU ARE RANDOM but it ok bubby one you will get the right anwer or if not ask the pizza guy or who every does pizza it ok people ask sometimes weird question that noboby knows but God he knows everything|||I think that making a round pizza is easiest, with the dough shaping and stuff, and the square box is easier to construct and transport in quantity, cause you can stack them.|||good question....
i would think that its because its easier to construct a square box, i imagine it would be more complicated to make a round box from flatpack|||You should invent the first circular pizza box .. become an entrepeneur! :p|||i guess square boxes are easier to make and it's easier for delivery services|||my guess would be square boxes are easier to handle and transport (just like the new square shape milk container).|||square boxes are cheaper to make and easier to carry|||a round pizza box hasn't been invented yet?|||to make the pizza look bigger i guess? o.0|||dont u think squares are easy to put in a trunk than circles|||Thats a good question.I really don't know|||I dunno....
I just got a new pizza stone and wooden pizza peel. The directions said to roll out the dough and then to place it on the peel (dusted with corn meal) to add the sauce, cheese, and other toppings, and then to slide it off onto the stone in the oven. However, it just hasn't worked out that way. Any tips?|||use more flour. dont be afraid to get the kitchen dirty, baking is a messy job. if you arent willing to get dirty, then you will a have sticky peel...that sounds like a disease lol.|||I make my pizza on a piece of parchment paper, you can slide it onto the peel and it will slip onto the pizza stone quite easily. The paper makes it easy to move the pizza out of the oven too and clean up is a snap.
Another trick I learned recently is to partially bake the pizza without cheese. When you pizza has about 10 minutes left, pull it out of the oven, add the cheese and pop back in the hot oven. It will come out like pizza delivery, nice and stringy.|||Wow, you really must love Pizza! Good purchases though, but both of them need to be seasoned and by that, I mean, rubbing the Wooden Pizza Peel and Pizza Stone with Oil. Take your everyday paper towel and drizzle it with a liberal amount of Olive Oil, rub the stone and wheel with it and let it set into the wood for a couple of hours. This is called, "Seasoning the hardware".......Yes, dust the Peel with Corn Meal to easy the raw dough from sticking to it, but remember also, that harsh detergents and constant washing will take away the natural surfaces of these pieces. Many dishes in this world are cook with special "seasoned pieces" that have never seen a dishwasher.............just hand cleaned with a lotta love, mild cleansing agents and just hand whiped with an everyday paper towel. Happy Pizza Making!
I have a premade pizza i bought from walmart. When i put it in the oven, do I place it on a circular pizza tray or can I put the pizza directly on the oven?? The circular pizza tray that I have is slightly too small for the pizza. In that case, should I put it on the oven directly? And then, what is the best way to get it out of the oven?|||You could do it either way....but if you put it directly on the oven rack, what ever drips off messes the oven. You could even put it on tin foil.|||you can put it directly on the oven rack that will make the the crust cripsy|||use a cookie sheet but be sure to remove cardboard under tray remove pan and slide onto cutting surface|||I always put my pizza right on the rack, and slide it on the cardboard when done.|||Put it on a preheated baking sheet.|||Flip box over= answer to your question. May even come with a visual.
I want to order pizza and watch a good movie tonight. Does anyone know of a good pizza deal right now that I can take advantage of or any online coupons? I don't care from where, I love all pizza. My location would be around the Georgia-Florida area.|||I think Pizza Hut has a Large 3 topping for $10 and Domino's has 3 topping mediums for like 5.99 if you buy 2+. I like to get Dominos because you can get 2 different pizzas.|||dominos. 2 pizzas for 4.99 each. lol|||2 for 10 from domino's|||Papa John's has a Monday on-line special Large for $8.99. Rec'd an e-mail about it today.|||Papa Johns Pizza for $10.00 dollars with 3 topping free! + tax of course.
I am big fan of cooking and adore experimenting when it comes about food. So, please, all you pizza fans, let me know which ingredients you put on it in order to get the best pizza you've ever tasted! Thanks!|||liver, penguinz, ice cream, lava, enchaladas, churros, llluuuuuuuuvvv, wine, m&ms, raw meeeaaaattt, and shushi :D|||The best pizza is all about the best dough and the best sauce. Everything else is totally subjective
Pizza dough
I developed this dough years ago. Baking your dough on a pizza stone will guarantee a nice crispy pizza. At least 45 minutes before baking pizza, put a pizza stone [or 4 to 6 unglazed quarry tiles arranged together] on oven rack in lowest position in oven and preheat oven to highest setting [500°F-550°F].
Ingredients
3/4 cup warm water [105°F to115°F]
1 teaspoon superfine sugar
1 envelope yeast [ensure its freshness]
2 cups flour
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt
Method
Place 3/4 cup warm water and honey in mixer or food processor. Sprinkle yeast over; let stand until mixture is foamy, about 5 minutes. Add flour, oil and salt. Process until dough forms. Turn dough out onto lightly floured surface. Knead until smooth, about 5 minutes. Transfer dough to large oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough. Divide into 2 equal balls. Roll out your dough, top and bake for 10 to 12 minutes until crispy.
Pizza sauce
Don’t mistake the purpose of this tomato sauce, or be fooled by it's glaring simplicity.
The idea is that it not compete with the cheese and toppings. Reducing the tomato sauce deepens the tomato flavor and accentuates anything you decide with which to pair it.
Ingredients
28-ounce can crushed tomatoes in puree [preferably Italian; about 3 1/2 cups]
3 tablespoons olive oil
Method
In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups. Season sauce with salt and cool to room temperature.
Sauce keeps, covered and chilled, 5 days.|||i'm a big fan of supreme pizzas, though when i make a pizza the flavors aren't just in the toppings...i make a special crust, and i make my own sauces etc. for my favorite pizza i use a standard, homemade crust with the addition of butter to the pan it's being cooked on/in, my special tomato sauce which is a mix of 3 homemade sauces that i make regularly, and then i go pepperoni, sausage, red onion, peppers (red, green, yellow, any and everything i feel like eating), and then sometimes bacon. i'm told i'm kind of a snob when it comes to my food, but i really enjoy it. as i'm from chicago i also make a lot of chicago-style pizza too...i love it all :)|||===
Chicago-Style Pan Pizza
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.
===============================|||i like spicy chicken and bell pepper.
and pineapple, ham and sweetcorn.
they to me, r the best ever cos theyre the best to me.|||Crust, tomato sauce, mushrooms, onions, bacon, sausage, cheese, curry powder or cajun seasoning, pepperoni, tomatoes.|||My husband only likes pepperoni and/or sausage, so I don't get to ever make mine super exciting.
But I'd put tomatoes, mushrooms, olives.
Or BBQ chicken, red onions.|||sausage, pepper, onion, minced garlic, jalapenos, and a lot of CHEESE|||chicken, onion, broccoli, green pepper and sausage
Ok... this year im staying in Japan. And I was recently at a friend's house for dinner. I guess she was trying to be nice becuase instead of rice and chicken she made "pizza". Afterwards I made the remark that it wasn't like American Pizza and so, I told her I would cook some. The problem that I have run into is that she lives in a traditional Japanese House and that means she has no oven. But, she has a microwave. Is it possible to cook pizza dough into decent crust in the microwave?|||No: there's no ambient hot dry air involved in microwave cooking so you'll be left with a bizarre slab of internally steamed rubber at best.. It's the drying and subsequent browning effect of the hot dry air applied from the outside in an oven that forms the crust, the crunch etc. This one will just not fly.|||If you do that then it will rot and not taste good. You must bake it with an oven.|||It won't brown in the microwave.
I think it'd do better on a charcoal (or gas) grill, if you can find a litle Hibachi.|||well u can but i sugust get a toaster oven instead or you could by the pizzaa at the store that u put in the microwave liek that disgrono stuff.|||No, with one of the new convection microwaves yes but a conventional microwave will not get anything nice and crusty.|||Yes Dear!!! It is POSSIBLE:):)
Chk out this>>>
how to make pizza dough from scratch
Cooking time: More than 1 hour
Once you've made the base, you can cook your pizza in the oven, on a grill, or make mini pizzas and cook them in your microwave oven.
INGREDIENTS
1 package of active dry yeast
1 cup warm water
陆 tsp salt
2 tsp olive oil + extra for greasing
3.5 cups white plain flour
METHOD
1. Dissolve yeast in the water in a large bowl. Add salt, oil and half the flour, mix for one minute with a wooden spoon and continue to add the balance of the flour until the dough forms a ball. Knead dough with the hands on a wooden board by folding over, pressing down and turning repeatedly for 2 to 3 minutes.
2. Place dough in a lightly oiled bowl and sprinkle the top of the dough with oil. Cover with a tea towel and stand for 1.5 hours in a warm place, such as near a heater or on the window sill to rise.
3. When it has doubled in size, punch down dough a few times with your fists, then divide dough into half and shape into balls. Wrap in plastic cling wrap and let it rest for a further 30 minutes.
4. Now you are ready to build the pizza. Lightly coat a large wooden board with flour, then stretch and roll the dough until it reaches the thickness you want, about 7mm.
5. Place the dough on a flat, round pan and mould the edges up to form a slight lip. This lip will fill out during baking giving you a traditional crust. Now you are ready for your toppings. Make sure you鈥檝e got some fresh mozzarella or good parmesan handy. Other than that you can top with whatever you鈥檙e hungry for, and place made pizza back in the oven for five minutes or until warm throughout.|||My experience with any yeast product in the microwave is having them turn into the consistency of a hockey puck. If she has a microwave/convection combo, you would be able to do it with the convection setting.
I was going to cook a frozen pizza, but it said to put it directly on the oven rack. Am I actually supposed to put the pizza in without a pan? It seems a little absurd to me. If so, how do you get the pizza off of the rack?
Thanks!|||If you like CRISPY crust you can put it directly on the oven rack. Place a piece of foil on the second rack below the one you put the pizza on to catch melted cheese that drips off.
Remove the pizza with a spatula, slide it onto a pan when it's finished cooking.
If you don't prefer a crisper crust, you can cook the pizza on a cookie sheet.
Both ways are fine.
I have a pizza pan that's full of tiny holes to make the crust crispy without placing it directly on the rack.
All these ways are fine.
Enjoy your pizza.|||I do it all the time but you need to put something in the bottom of the oven to prevent drips. You will get it by putting a spatula under it and pulling it out.|||ahha, you probably shouldn't do that. the cheese will melt everywhere and it'll be hard to get it out. i'd use a pan.|||with a spatchula or oven mit's.|||Yes, you can put it on the oven rack, it will be fine.|||You can do that. But usually you should use a pan, or a pizza brick. The pizza brick you can always leave in the oven. It sits directly on the oven rack, and you just slide the pizza off when it's done. It definitely prevents the drips in the bottom of the oven!|||Yes, you actually do. It makes for a crispier crust. You should have a long handled metal spatula on hand to guide it out after it's done cooking. You can slide it right on to a pizza pan.|||No, use a cookie sheet. My oven- I keep the cookie sheet in there all the time to catch drips. I just place one sheet of foil over it every time.|||you can do it, i honestly do it all the time, but from some tinkering i suggest you get your oven up to temperature first so it doesnt stick, and just get a plate/pan ready when your done and lift it with a spatula|||I do...I put a baking sheet on the lower rack. Then I use a spatula to get it out when its done.|||save the cardboard circle the pizza came on...to take it out of the oven|||If you like a softer pizza crust, use a pizza pan or cookie sheet or baking sheet or whatever for baking your frozen pizza.
You bake frozen pizza on the oven rack if you like your crust crispy. Make sure you pre-heat your oven as directed and keep a close eye on the pizza, it'll burn easily on the rack. I use a long-handled spatula to help remove the pizza, and slide it onto a pizza pan. Because you want it crispy, don't let it set on the pan very long or the bottom of your pizza will get steamy and soften. I transfer the pizza from the pan onto a wooden cutting board for cutting into slices, then immediately onto warmed plates.
When the oven cools, don't forget to wash the rack like you would any other bakeware.|||uh, I don't think you should put it on the oven rack. Use a cookie sheet
I always tip well - usually no less than $5, and I am always told by my pizza place that they'll have my pizza to me in 30-40 minutes. My buddy who lives nearby tips a buck or two at best and he's always told it will between 45 minutes and an hour when he calls.
Coincidence? Or do the pizza places keep track of tipping? What's been your experience?|||Ran a pizzeria for 16 years. Yes, the better the tip the better service you can expect to receive. Fifteen percent is the expected tip rate for a pizza delivery, but thanks for people like you who make up for all the other scumballs out there!|||it's not so much the pizzaria that keeps track as it is the drivers they are the only ones that know the actuall tip but as far as time it is not necesarily the drivers fault if it is late so you don't want to tip them less just because it is late unless you notice it to be the same driver Report Abuse
|||Yep.... i agree 2 or 3 dollars|||I was always told to give 2-3 bucks. Usually, it takes about 45 mins to 1 hr to get my pizza. But $2 is standard all around.|||I dont tip the pizza delivery guy at all...because some pizza companies already take the liberty to charge you a delivery charge...and I think thats all they need. But yea sometimes I do, like when I dont want any coins and thats all the change im getting back...lol And I also found that if you order online, for example...at pizzahut.com , your order gets thru the system faster...and its says 45 minutes until it is delivered, I usually get it in 20-30 minutes...awesome!|||2 or 3 is fine regardless of how long
it takes to get your pie|||If you call like, between 5-7 pm, It's going to take long for your pizza to get there.. It's peak hours.
I ordered a pizza the other day at 4pm, and it got there by 4:30 I gave the dude a $5 tip.|||We haven't had pizza delivered in a while, but its usually a few dollars, and for the delivery time you have to take into account that the delivery person has to find your house if he or she has never been to your house before.|||Some of them might remember repeat customers, but I don't think they all do it intentionally. I usually tip $2-$3, unless it's a large order, and it's usually 30-40 minutes. Now, the Chinese food places usually say it'll be 30-40 minutes, but it takes 15. Go figure.|||Not sure about the coincidence or not. I ususally give three to five dollars.|||I live too far in the sticks to get delivery, so no tipping from me|||I usually tip about 3 bucks, because they already charge you for delivery....But if the delivery person gets there fast, then I will give them 5 bucks instead. When I order pizza...they usually tell me 35-45 minutes.|||Just like you, our pizza place usually takes about 45 minutes, but it's totally worth it! We tip $5 minimum, because I figure, if the person has brought me food to my DOOR, that's worth something! I also have a friend who delivered pizza in college, and they make almost nothing, so tips are very very important. Good for you for being a good tipper! Yay for pizza delivery! I don't t hink the delivery places keep track of tipping, but I imagine the delivery staff begin to notice a pattern over time.|||Here's the thing about pizza places charging for delivery, the delivery drivers DO NOT get that money. At least that was the case at the two pizza joints I worked at when I was in high school/college. Most people think the drivers get that money and then don't tip as well, which is crap. Have you seen gas prices, either get off your lazy butt and get the pizza yourself, or tip well. 5 bucks is a good number for a normal size order. Nothing was more depressing than bringing a party 150 bucks worth of pizza, and getting 3 dollars in return.
Seriously, what are you going to do with one or two extra dollars. Toss it into the tip, you'll make somebodies day, and they will remember you next time.|||you don't have to tip at all.|||I tip $5, especially now when gas prices are so high. I don't think the company is paying for their gas. Also, from my yrs of waitressing, I give better service to the people I know are going to tip me the best. The days of leaving 50 cents are over people. This is not the 70's anymore.|||5 bucks min. If you knew someone who gave you more then others where would you go first????
What frozen pizza taste like the real pizza (like if you was to order out)? I was told to try Red Barron.|||Red Baron|||Red Barron is really good. I also like Digornio (spelling?) and Tombstone.|||I think Red Baron is a great choice. I eat that brand and to me, it is best.|||Digornio, or something like that. Tombstone is the natiest sh*t ever|||My favorite is always Mystic|||digiorno or however you spell it
I recently moved into an apartment where you have to punch in a code to get through the gate either by car or by person.
So............how will this work if I order pizza? Do I give them the gate code, or do they already know the gate code, or do I have to go meet them outside and if so will they call me and let me know they are out there?
I dont want pizza right now, im just curious.|||You just order it, I think if they need the code they actually call you when they are at the gate. (In case they cant go in) Ask them if they need the password|||I work at a pizzeria and we have the codes already for our delivery area posted on the board. If your pizza place has a different policy, they'll let you know whether you need to meet them at the gate or not.
I brought home a frozen pizza from the grocery store on a hot day, and the pizza thawed out in the car (it was a long drive home). I want to know if it is still okay to eat the pizza because I noticed a "do not allow the pizza to thaw" notice above the directions on the back. Help please?|||Yeah it's okay, but don't let it happen again. When you take food, and thaw it, it gets lots of bacteria, then freeze it again, all that bacteria gets frozen with it, so that's all the more bacteria in what you eating. Promise, it isn't going to kill you, but it's not healthy to thaw, then freeze things multiple times without cooking, because you end up with bad bacteria after the 2nd or 3rd time.|||Oh not a good idea! Once thawed, it's best to heat it up right away. Putting it in the freezer can cause all sorts of bacteria! Now if you took it out of the freezer and into the fridge, that's a different story. I believe you can store it in the fridge and then heat it up. But don't do that if it's been in the freezer for over 24 hours. You don't want to take the chance of getting sick!|||Never re-freeze something that has been defrosted. You can however, defrost something raw, cook it and then freeze the cooked leftovers. So, in this case, cook the pizza first before re-freezing. Better yet....just eat it for dinner tonight!|||Never eat anything that was once frozen, then thawed, then frozen again. It's bacteria city and you'll get sick. Throw it out.|||You could get food poisoning
So my friends and I decided to get into this intense argument regarding pizza. One side states that pizza cannot be considered a real meal because it is simply a "intermediate snack" such as buffalo wings or cheese fries. I believe that pizza cannot be a meal due to its lack of complementary foods. Obviously this question is objective based on people's definitions of "meal". But in general would you consider pizza a "meal" food?|||I'd consider it as part of a dinner meal. While you can get good stuff on pizza such as artichokes, wheat dough, garlic, tomatoes, goat cheese, bell peppers, and an arrangement of other delectable goodies, it is by no means a replacement for dinner.
Eating other foods with pizza like salad or a fruit smoothy can balance your meal out. Pizza shouldn't be consumed more than two times a week, but nobody is perfect. It's good to give yourself a treat now and then or else you'll binge on other unhealthy food later down the road.
It's all about eating small portions of food frequently (six small meals a day). These foods must be nutrient rich and good enough to satisfy the soul. Moderate exercise will help the balance of calories and fat.|||I have it as a meal sometimes. It has a vegtable, cheese and breading. It could haved a meat on it if desired or vegatables. It may not be the best kind of meal, But, I don't think anything is wrong with it as long as it isn't the usual meal replacement.|||I think that the complements to pizza as a meal would be soda, pasta, hot wings, or even breadsticks. Also, for me, the difference between ANYTHING as a snack and as a meal is quantity.|||Yes, I consider it a meal, as long as it's not smaller than my hands. Sometimes, I eat other things afterward, like chips, so the pizza is the meal and chips are the snack. I never eat pizza as a snack in between other meals.|||I just eat stuff when I'm hungry.
There is no definition of "meal" in my book.|||I think pizza is considered a meal food or a snack food. Because you can eat just one piece for a snack or eat 2 or 3 for a meal!|||I eat pizza as a meal. I like it with a salad and/or bread sticks. I like pizza with lots of veggies and meat, which can be very filling.|||Yes, I consider it a dinner meal.
I live in the Southwest, the pizza here can taste so doughy,but East Coast pizza is so nice and chessy.|||the water...|||everything can make it taste different. The sauce, cheese,and dough. Some places have thick crust (Chicago) some have thin crust (NY).|||mostly the type of flour and the gluten content, Gluten is usually added to flour to make it rise better..also the amount of yeast has an impact on the taste and texture ... how it is cooked and at what temperature...and of course the toppings
I just moved to a new house and just got all of my dishes out of storage. My pizza pan has rust spots all over it, so I scrubbed it and washed it with dish soap. Is it safe to cook a pizza on my rusty pizza pan?|||I think it's probably o.k. but I must confess, I'm not 100% sure.|||Make sure you oil it well before putting into oven. You could just use a baking tray.|||you just have to wash it and scrub the rust of and then when its done dry completely and the rust shouldnt come back and then it will be safe but dont not wash it and cook on it because your bottom of the pizza will taste like rust. take the dry towel and just dry it really well...if it still doesnt work right i would say get another one and just a little hint you dont have to coook pizza on a pan it will be crispier if you just cook it on the rack.|||Just buy a new one just to be safe eating off of rusty pans just doesn't sound like a good idea to me. i'm sure if it was rusty once and you scrubbed it. When you wash it again it might get rusty again....but it's always better to be safe then sorry.|||Many people have SOME rust on a baking pan. it doesnt hurt anything.|||Line it with foil.If you think it would taste better on the pan,spray Pam on it and let it sit.Then wipe it off the rust will be way GONE.|||sure Keep it oiled up
okay so while i am waiting for my pizza to rise,
I was wondering whether it is okay to cook the pizza on an oiled baking sheet when cooking in on a baking pan?
OR should i just oil the pan and cook the pizza that way since i don't have a pizza stone?
Is my phrasing confusing? Sorry. Please ask if you need me to rephrase it. thank you.|||Yeh, it's okay to cook it both ways.
However, if you want a crispy bottom, you should slightly oil the baking tray and heat it up to the max, before putting on your pizza.
If you want a soft base, the baking sheet helps with a tid bit of oil.
Enjoy.|||Hmm.. Yeah, i think it's ok to cook the pizza on an oiled baking sheet.. My mother always did it with this way..|||First never oil the sheet pan. Use a light sprinkling of cornmeal or semolina. Then spread your dough and top as you'd like. You could also use round cake pans, in that case you would oil them a little. I use the cake pans when I make chicken alfredo pizza, Instead of tomato sauce use alfredo sauce, cooked chopped chicken, thawed and squeezed dry frozen spinach and cheese.|||I perfer a baking stone!
I am planning to open a Pizza chain store in China. I want to find a short term course for making good Italian pizza. I have basic knowledge of make pizza with commercial catering equipment. Howevere, I want to receive some formal training to ensure successful business.|||i think it would be best to come to the states and get a job with a small pizza establishment and learn to make it their way, first taste a lot of pizzas to see which one you like the best, and try to get a job there.|||On the internet. Isn't that how we learn everything now? lol
Start here:
http://pizzaware.com/howtomakepizza.htm
I ate some pizza that had been left out on the counter for probably close to 15 hours. I figured there wasn't really anything on it that could go bad as it was just cheese pizza. I haven't been feeling great since though. Could it have been spoiled? What could spoil on a plain cheese pizza that was fully cooked?|||Did you nuke it before you ate it? Nuking kills all the bacteria and makes it safe to eat again so as long as you did you should be fine.|||The cheese could of spoile food really needs to be put in the fridge no later than 3 hours after being out|||===
EEWWW!! Food should not be left at room temperature for more than 2 hours. Bacteria begins to form at that point.
======================================鈥?/div>
|||I wouldn't give it more than 8 hours...besides, it turns dry and cardboardy, and soggy - yech!|||i have eaten plenty of day old room temp 'za and not gotten sick.|||idk
I would love the pizza crust not to hard and not too soft, like they have at little caesars or domino's or pizza hut or any of the pizza places. My recipe is:
3 cups all purpose flour
1 tsp salt
2 tsp yeast mixed with 1 tsp sugar until bubbling
1 1/2 cups warm water
1/4 cup extra virgin olive oil.
What am I doing wrong?|||Your rising might be a problem. If you leave it too long to rise it will become hard when baking/cooking.
Note: Watch the temperature of the oven - may be too hot so it becomes hard.
Hope it turns out good next time!
I am having trouble making my pizzas crispy. I have a pizza stone, but don't know how to use it.|||Here is my pizza recipe link list...there is a recipe for crispy pizza in there under "crispy:" it has egg whites in it...I read that you have to put the stone in the oven and preheat it and then you slide the pizza onto the stone with a pizza peel..
Pizza recipe links
Business (pizza) Advice
http://www.bigdaveostrander.com/ask/askd…
Chefs.com
http://www.chefs.com/recipes/6411_1+-+Do… (dough for thick crust pizza)
Conversion of measurements
http://www.convert-me.com/en/convert/coo… (conversions by ingredient)
http://asiarecipe.com/convert.html (weight to cups, etc)
http://www.angelfire.com/bc/incredible/w… (weight to cups,etc)
http://www.ellenskitchen.com/pantry/subo… (food yields)
http://www.csc.gov.sg/recipes/conversion… (gms to cups)
http://www.cookinginindia.com/conversion… (gms to cups, weights of ingred)
http://home.clara.net/brianp/cooking.htm… (UK vs US, oz to cups)
http://www.correllconcepts.com/Encyclopi… (incl. cup to weight conversions for pizza ingredients)
http://www.correllconcepts.com/Encyclopi… (spices conversions tsp to oz)
http://gourmetsleuth.com/gram_calc.htm (calculator to get gram to cups and conversions chart of ingredients)
http://etherwork.net/ejmtph/recipes/meas… (flour and water weight conversions, gms to cups)
http://www.aliciasrecipes.com/measurment…
http://www.netcooks.com/CookingTerms.htm… (cooking terms)
http://www.netcooks.com/HerbsSpices.html (herbs and spices)
http://www.netcooks.com/TipsHints.html (tips and hints)
Cooks.com
http://www.cooks.com/rec/view/0,174,1571… (deep dish pizza dough)
Crispy Pizza crust recipe
http://www.bigdaveostrander.com/ask/askd… (in weights)
Dino’s Pizza Recipes
http://www.pmq.com/recipe/view_recipe.ph… (Dino’s heart shaped pizza)
http://www.pmq.com/recipe/view_recipe.ph… (Dino’s Pepper Planet Pizza)
http://www.pmq.com/recipe/view_recipe.ph… (Dino’s Olive Pizza)
Encyclopizza (online pizza encyclopedia)
http://www.correllconcepts.com/Encyclopi…
http://www.correllconcepts.com/Encyclopi… (introduction)
http://www.correllconcepts.com/Encyclopi… (pizza dough ingredients)
http://www.correllconcepts.com/Encyclopi… (dough making and dough recipe links, incl. Beer dough and soy flour dough)
http://www.correllconcepts.com/Encyclopi… (dough management)
http://www.correllconcepts.com/Encyclopi… (dough troubleshooting)
http://www.correllconcepts.com/Encyclopi… (sauce making and sauce recipe link lists and spice conversions tsp to oz)
http://www.correllconcepts.com/Encyclopi… (pizza cheese)
http://www.correllconcepts.com/Encyclopi… (pizza toppings)
http://www.correllconcepts.com/Encyclopi… (incl. cup to weight conversions for pizza ingredients)
all from an out of print hard back book The Pizza Manager’s Guide to Ingredient Purchasing and Preparation by John Correll published by Correll Consulting LLC.
Food Network.com
http://www.foodnetwork.com/food/recipes/… (alton brown pizza pizza)
http://www.foodnetwork.com/food/recipes/… (alton brown pizza pizza 2)
http://www.foodnetwork.com/food/recipes/… (Ming Tsai Master Dough)
http://www.foodnetwork.com/food/recipes/… (for the love of mushrooms pizza)
http://www.foodnetwork.com/food/recipes/… (vegetarian pizza)
http://www.foodnetwork.com/food/recipes/… (wolfgang puck dough)
Fruit /Desert Pizzas
http://www.recipegoldmine.com/ccpPE/p33.… (desert pizza)
http://homecooking.about.com/library/arc… (fruit pizza)
http://recipes.robbiehaf.com/print1/160.… (another desert pizza)
http://www.vrg.org/catalog/convvegan.htm… (fruit pizza)
http://www.mamashealth.com/recipe/pizza/… (fruit pizza)
Gas Grilling Pizza
http://www.metacafe.com/watch/454196/coo…
Homecooking .about.com
http://homecooking.about.com/library/arc… (pizza doughs, fillings, and sauces link list)
http://homecooking.about.com/library/arc… (homemade pizza sauce)
http://homecooking.about.com/library/wee… (homemade pizza overview)
http://homecooking.about.com/od/nutrecip… (broccoli deep dish pizza victory garden)
How Stuff Works (Pizza Recipes)
http://recipes.howstuffworks.com/pizza-r…
Humus Pizzas
http://www.foodnetwork.com/food/recipes/… (hummus with toasted pine nuts)
http://www.foodnetwork.com/food/recipes/…
(broccoli rabe and Hummus pita pizzas)
Italian Typo ‘00” Pizza Flour supplies website
http://www.fornobravo.com/brick_oven_coo…
http://www.fornobravo.com/pizza/index.ht… (pizza tips)
http://www.fornobravo.com/pizza/pizza_do… (recipe for dough using oo flour)
http://www.fornobravo.com/pizza/pizza_sa… (sauce recipe)
http://www.fornobravo.com/pizza/pizza_do… (dough in a hurry)
http://www.fornobravo.com/pizza-ingredie… (san marzano tomatoes)
http://www.fornobravo.com/brick_oven_coo… (fresh mozzarella)
http://www.fornobravo.com/brick_oven_coo… (olive oil)
http://www.fornobravo.com/brick_oven_coo… (fresh herbs)
http://www.fornobravo.com/forum/f10/weig… (dough with King arthur bread flour…chat room..message board?…under brick oven cooking to wts vs volumes thread)
http://www.fornobravo.com/pizza-stone/in… (pizza stone, peels, and accessories)
John Russell’s Pizza Dough
http://www.johnrussell.name/recipes/pizz…
Misc. Pizza links
http://www.ellenskitchen.com/recipebox/b…
My Recipe Friends
http://fitdv.myrecipefriends.com/?nc=-16…
Pineapple pizza
http://www.dole.com/Recipes/Recipes_Deta… (pineapple pizza)
http://www.dole.com/Recipes/Recipes_Deta… (venetian pineapple pizza with peppers)
http://www.dole.com/Recipes/Recipes_Deta… (pineapple olive pepper pizza)
http://www.dole.com/Recipes/Recipes_Deta… (Hawaiian breakfast pizza on English muffins)
Pre-made dough pizza
http://www.puffpastry.com/recipedetail.a… (pepperidge farm quick pizza)
Pizza dough recipes and tips
http://www.baaiidu.com/pizza-dough-recip… (pizza dough recipes and tips)
Pizza hut recipes (copycat)
http://www.recipegoldmine.com/ccpPE/p31.… (pizza in a pizza)
http://www.recipegoldmine.com/ccpPE/p33.… (desert pizza)
http://www.recipegoldmine.com/ccpPE/p35.… (original pan pizza dough)
http://www.recipegoldmine.com/ccpPE/p85.… (thin crust pizza dough)
http://homecooking.about.com/library/arc… (veggie pizza)
http://www.recipezaar.com/97255 (onion ,bell pepper, black olive and mushroom pizza)
http://www.fabulousfoods.com/recipes/mai… (pan crust tips)
http://www.pizzamaking.com/panpizza.php (pan pizza dough with bread flour)
Pizza videos
http://www.videojug.com/film/top-gadgets… (stone based pizza oven)
http://www.videojug.com/search/pizza (videos for several recipes for pizza )
Pizzeria Secrets link
http://www.pizzeriasecrets.com/pizza.htm…
PMQ (Pizza website) Pizza recipes link list
http://www.pmq.com/recipe/ (general link list of recipes)
http://www.pmq.com/recipe/view_category.… (pizza recipes from manufacturers, ie Dole, McCormick,etc)
http://www.pmq.com/recipe/view_category.… (lamb pizza)
http://www.pmq.com/recipe/view_category.… (crust recipes)
http://www.pmq.com/recipe/view_category.… (sauce recipes)
http://www.pmq.com/recipe/view_category.… (celebrity pizza chef recipes)
Potato dough and pizzas
http://breaddaily.tripod.com/bmmashedpot… (mashed potato pizza dough)
http://www.pizzaware.com/pizzadough4.htm (potato based pizza dough)
http://www.globalgourmet.com/food/specia… (potato pizza with potato dough)
Rice Pizza
http://www.mamashealth.com/recipe/pizza/… (rice pizza)
Substitutions in Recipes
http://lancaster.unl.edu/food/ciqsubs.ht…
http://asiarecipe.com/substitute.html (substitutions in asian recipes)
http://kitchen.robbiehaf.com/EmergencySu…
http://www.theppk.com/veganbaking.html (vegan substitutions in cooking)
Tim’s B****** Pizza
http://tim.rocketry.org/cooking/pizza_sa…
http://tim.rocketry.org/cooking/bitchinp…
Vegan Pizza
http://home.earthlink.net/~jchoosej/Vega…
http://www.honeylocust.com/pizza/
http://www.recipezaar.com/10579
http://www.vegan-food.net/recipe/185/Piz…
http://vegweb.com/index.php?PHPSESSID=b5… (“the best vegan pizza ever”)
http://www.chezbettay.com/basics_bread.h… (Pizza Dough or basic bread dough)
Vegetarian Times.com
http://www.vegetariantimes.com/recipe/re… (Portobello mushroom pizza)
http://www.vegetariantimes.com/recipe/re… (bean pizza)
http://www.vegetariantimes.com/recipe/re… (push button pizza dough)
http://www.vegetariantimes.com/recipe/re… (penne, broccoli and mozzarella pie)
WikiHow’s Recipe Page
http://www.wikihow.com/Category:Recipes
Yahoo pizza recipes
http://food.yahoo.com/search;_ylt=AjapL4… (pizza recipes on yahoo.com)|||To produce thin, crispy pizza crust, you need to heat the pizza really fast to a really high temperature. I have not used a pizza stone but logically you need to preheat the stone to the high temperature.
The stone transmits the heat to the crust faster.
Professional pizza ovens have stone sides for the same purpose.
Other ways you can try is to double toast it (but it makes it dry) or spray a mist of water on the exposed areas.|||When I use my pizza stone when I preheat my oven I put the stone in there and then when it is done pre heating I pull the stone out put the pizza on and cook then it is crunchy. If you do not have a stone put a piece of Alum. foil on the rack and put pizza directly on that|||The stone needs to be well heated to at least 450. The high heat makes the pizza crispy and the stone absorbs moisture and allows for extra crispy crusts.|||From: about.com
The normal procedure is to put the pizza stone in a cold oven, and preheat the oven to the recommended temperature. Then you build your pizza on a pizza peel (the large, flat, wooden device with a long handle you see in pizza parlors), and shake the pizza onto the preheated stone. In order to do this you must be sure to put cornmeal onto the peel first so that the pizza doesn't stick. It also helps if you don't make the pizza too heavy. When you first purchase your pizza stone it has a very rough surface. Some manufacturers will recommend that you season it as you would a cast iron pot. Even if you don't deliberately season it, seasoning will occur naturally over time if you follow the correct cleaning procedure. The first step in cleaning your stone, after allowing it to cool, is to scrape off any food residue. Then simply rinse it off under warm water and allow it to dry in the air. You should never wash your stone with soap because the soap flavor will taint the stone. The oils from your food will gradually seep into the stone creating a non-stick surface.
Aside:
If you don't own a pizza stone and are using a pre-frozen pizza you can place the pizza directly on your oven rack so heat gets under it as well as on top for a crisper crust. However, if the cheese drips you have a mess. Maybe try laying the pizza on top of cookie racks placed on a pizza pan to get the same effect.
Good luck!|||make sure every thing you put on the pizza is dry drain the meats is you cook them and pat dry the veggies and cook at a higher temp and put a few veggies on not piled ,,,heres a recipe and then i sent the links to the pizza stone if the first one isnt right i sent the page so you can find what you need have fun!!
Standard Pizza Crust
From Pizza California Style (Canada, UK), by Norman Kolpas.
The following recipe produces a thin, golden California-style pizza crust. Parmesan cheese mixed into the dough adds an extra dimension of flavor, and olive oil contributes to its crispness.
Ingredients:
1 packet (or 1 tablespoon) active dry yeast
2 teaspoons sugar
1-1/2 cups lukewarm water
3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
2 tablespoons olive oil
Instructions:
In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in 1/2 cup of the lukewarm water. Let it sit until it just begins to foam, 3 to 5 minutes.
Put the flour, Parmesan, salt, and remaining sugar in a food processor fitted with the metal blade. Turning the machine on and off rapidly, pulse several times to blend them. With the machine running, pour in the yeast mixture and oil through the feed tube. Then gradually add enough of the remaining water to form a smooth dough. Continue processing until the dough forms a ball that rides around the work bowl on the blade; the dough at this point will be sufficiently kneaded.
For mixing dough by hand, stir together the dry ingredients in a large bowl and make a well in the center. Add the liquid ingredients and gradually stir from the center outward. When the ingredients are well combined, remove the dough from the bowl and knead it vigorously on a floured work surface for 5 to 7 minutes or until it is smooth and elastic.
Transfer the dough to a large bowl that has been oiled or coated with nonstick spray. Cover the bowl with a damp kitchen towel and let the dough rise for 30 to 45 minutes or until it has doubled in bulk. If it is more convenient, you can let the dough rise in the refrigerator for several hours instead.
Remove the dough from the bowl and cut it into four equal portions weighing about 6 ounces each, one per pizza. The dough is ready to shape and bake.
To freeze the dough, wrap each ball securely in plastic wrap and place in the freezer. The dough will keep well for several weeks. Defrost it at room temperature for 2 to 3 hours, or all day in the refrigerator, before making the pizzas.
Yield: Makes about 1-1/2 pounds dough; serves 4
I make pizza dough in my breadmaker and I was wondering if I could freeze half each time so I only have to make dough every second time I make pizza. Do I need to cook the Pizza base before I can freeze it or can I just freeze the dough? Thanks in advance.|||You can freeze it either way. To freeze uncooked dough, wrap tightly in freezer paper and store it in a freezer bag. You can also spread the dough out in the shape you like it, bake it just until it's done, let it cool completely, and then wrap tightly and freeze. This way, when you want pizza next time, all you have to do is thaw the crust, top it, and bake just a few minutes!|||Just freeze it in portions that you want when it's defrosted. When defrosting give it enough time to thaw and rise. I will usually take mine out of the freezer and thaw in the refrigerator then leave it on the counter for an hour to rise.
Instead of the breadmaker try making your dough like I do in my food processor. Probably the same recipe or use this one. It can't be simpler. I make it every couple of days, it's so easy.
3 1/2 cups flour
1 cup warm water (between 95掳 and 115掳 F.)
1 pack yeast
2 T honey or sugar
1/4 cup olive oil
1/2 tsp. salt
Put the dry items in the food processor and turn on. While running add the oil then the water.
If it's too dry add some more water. If it's too wet add some flour.
It should look like the breadmaker dough that hasn't risen.
Take out shape into two balls, let rise for an hour and make them both or freeze one.
You can pre-make the shell and freeze it but that would take up more room in your freezer.
Enjoy|||Yes you can freeze it but I think I would spread the dough in my pizza pans and freeze them like that so that you could add your toppings and pop in the oven when you are ready to bake.|||No need to precook it. Wrap it tight and throw it in the freezer. Let it thaw overnight if you want to use it.|||Yes w/o a doubt its the same as bread doe .Look in your freezer case @ any grocier store. Bridgefords one I use here. But yes you can freeze pizza dough definitely|||Yes, you can freeze dough without cooking first. I wrap dough in lightly greased wax or freezer paper, then plastic wrap for added security. When ready to use, let defrost completely and return to room temperature, then kneed to reactivate yeast and continue with recipe. This is good for a couple days to a couple weeks, maybe a month. I haven't used it for any longer than that. Hope this helped and you are welcome!
I want to make my own pizzas, as im trying to eat more healthy and pizza is something i really miss, a month into my health kick.
I cant find anywhere that sells wholemeal pizza bases so i can make my own pizzas. Anybody got any ideas ?|||If you can't find them, try using whole grain pita breads instead. Or, you can make your own by simply substituting whole grain flour for about half the white flour in any pizza dough recipe.|||If you are making your own pizza, why dont you make your own pizza base? Its not really difficult - you can use wholemeal flour, and fast action yeast. And you dont need to wait for it to rise or anything...and it tastes great!|||why don't you make your own.at least you know exactly what your putting in it.
use the same pizze base recipe just use wholemeal flour instead,and it will work out cheaper in the long run.|||You could try making it yourself :)
Then you could use less of whats not so healthy and put whats healthy into it.|||make your own|||I've been searching for these for absolutely ages!
I have had no luck yet =[
But why not try making your own dough...? (making the pizza EVEN more healthy as you know what's going into it)
Google "pizza dough recipe" and just replace the white flour with wholemeal flour, which is readily available from supermarkets.|||I think what you want to keep it healthy is a whole grain crust. I don't know if you have a Trader Joe's near you, but they sell a whole wheat pizza dough, as well as a ready-made 100% whole grain (no white flour) crust. I have used them both and they are both very good. Many markets now sell the whole wheat Bobolis... which is another type of ready made pizza crust. Sometimes it's displayed near the deli department and sometimes somewhere around the bread aisle. Otherwise, here's a very good web site with a number of recipes for whole wheat pizza crust:
http://www.cooks.com/rec/search/0,1-0,wh鈥?/a>
Let say whenever some horny home alone female calling for pizza. The guy who delivery pizza end up being asked by female to make love with him.
I know it's rare but just an idea what chances are. Maybe one from 50 pizza guy? More or less?
Just be realistic idea, we all heard story such as movie and internet about pizza man bring pizza and some 4 female answer the door and pull him in the house. Pizza man end up have sex with all 4 female.|||Hi Ben,
To be honest, think about it...
If you call for pizza, what's on your mind when the person arrives?
for me its...I'M HUNGRY LET'S EAT!!!
Personally I don't care if the delivery person is the hottest woman on the planet, my mind is on the food otherwise it'll get cold.
If that ever happens to anyone, its rare.
More likely, if you're worried about something like that happening, don't trust the plumber!|||The pizza guy has a job and if he is screwing every delivery he isn't going to keep his job very long. So even though he would be tempted he has to worry about keeping his job. Knowing that order your pizza and answer the door naked. Not wrapped in a towel or peaking around the door. Whip open the door bare *** naked and after you pay for you pizza plus tip thank him for doing a good job.|||If you are planning to be a pizza delivery dude for thaat, i will tell you zero chance.
But in a sexy world where fiction is the main source of intellect, I would hypothetically say outta 99 pizza delivery. It depends on whose the guy though, because interesting fact is you attract things by who you are.|||That doesn't actually happen in real life.|||i think that you are having this idea when ordering your next pizza.|||ok im gonna give the most realistic answer ever
NEVER IN A MILLION YEARS|||Ummmm...I'm guessing 0 out of 1000.
I am having some Friends over for dinner and want to buy some pizza dough from my local pizzeria and create a few unusual pizza's. I've never eaten any of Wolfgang Puck's pizza's and have not had the chance to eat a lot of different pizza types. Any ideas?|||Not sure how outrageous but there is a place around the corner that makes a fantastic pizza with blue cheese dressing instead of sauce and buffalo chicken. I also enjoy the occasional Hawaiian (ham & pineapple) or fajita (grilled chicken, peppers, onions, mushrooms with chipotle sauce)|||Pizza & French Fries?
I made a homemade pizza dough today (whole wheat flour, soy flour, and flax and olive oil of course) and I don't have a pizza stone, only a large round pizza pan. Unfortunately it is NOT nonstick. I DON'T have any cornmeal. How can I keep the pizza from sticking?|||All I have is a large pizza pan myself.
I use ordinary margerine on the bottom and add lemon pepper for the taste on the bottom crust.
The crust it self is problem,it should somewhat lacks in texture.I put in as much oil as I need so the crust is moist.This helps me out alot.
I hope this helps you.|||Make sure you add enough flour to you doug that it isn't sticky. I just use a regular pizza pan and have never had a problem. If you are really worried you could put some oil or flour on the pan.|||If you have any non sitck cooking spray (PAM) it keeps food from sticking to pans without affecting the taste or anything like that.|||Cover the pan with vegetable oil or olive oil that would be so much helpful from sticking.|||PAM spray, Crisco, lard, even a coated pan with oil and a shake of flour.|||When I don't have cornmeal, I oil the pan with olive oil and then dust with flour over the oil. It works perfectly|||spread w/ nonstick spray or brush w/ oil|||Bought the oven pizza|||Pam.|||Use a cooking spray|||cover base with olive oil
There's a convention for pizza maker from all over the world, and it has piqued my curiosity. How does one become a professional pizza maker? I've worked with pizza before. How would you go from being an average pizza cook to something bigger and better? I doubt there's a school for making pizza?|||The definition of being a "professional" is to do it as your profession. A convention for professional pizza makers will have people who work in and understand the industry. If you want to get really good at MAKING a pizza, work at a pizza store that has good product, and seek details and experience there. Research recipes, and see how far you can go. As for a convention.. If you have experience in business, opening a pizza shop or working in the higher management of one can get you there.|||http://search.yahoo.com/search?p=making+鈥?/a>|||learn to cook:
bread
tomato sauce
Put cheese on top :)
Any idea where I can get personal sized pizza pans? I'm having a make-your-own-pizza party. Please suggest your favorite pizza toppings!|||A Pizza Screen as your saying shouldn't be used with a pizza pan, they are for making different types of pizza...
a pizza pan is more for making a thick crust, or deep dish pizza, where as the screen is more for making a traditional type pizza...
which ever you use, pans, or the screens, make sure you spray them with a non-stick cooking spray befor using them...|||try a pizza stone for a crispy crust.
. Think about a slice of cheese pizza. Starting at the mouth, trace the path that the pizza will take through the digestive system. Explain what is happening to the pizza at each step, matching the key digestive processes with the 3 main components of pizza: crust, cheese and sauce. Describe when, where and how each component is digested.|||Sorry... This is kinda long, because it's very detailed.
This is the general idea of the complete digestion in the body. In this case, just subsitute 'pizza' in it.
The Mouth:
-----------------------------------
The process of mechanical digestion begins as you take your first bite of food. Your teeth carry out the first stage of mechanical digestion. Your centre teeth/incisors, cut the food into bit-sized pieces. On either side of the incisors are sharp and pointy teeth called canines. These teeth tear and slash the food in your mouth into smaller pieces. Behind the canines are the premolars and molars, which crush and grind the food. As the teeth do their work, saliva mixes with the pieces of food, moistening them into one slippery mass.
When you eat a candy, it tastes sweet. It does because a chemical in the saliva has broken down the starch in the candy into sugar molecules. The breakdown of complex molecules into simpler ones-has taken place. This is called chemical digestion, and it is accomplished by enzymes.[A protein that speeds up chemical reactions in the body]
-----------------------------------
The Esophagus:
-----------------------------------
As you swallow, muscles in your throat move the food downward. While this happens, a flap of tissue called the epiglottis seals off your windpipe, preventing the food from entering. After that, food goes into the esophagus, a muscular tube that connects the mouth to the stomach. The esophagus is lined with mucus. Mucus is a thick, slippery substance produced by the body.
Food only remains in the esophagus for about 10seconds. After food enters the esophagus, contractions of smooth muscles push the food toward the stomach. These involuntary waves of muscle contraction are called peristalsis.
--------------------------------------…
The Stomach:
--------------------------------------…
Food enters the stomach after it leaves the esophagus. Stomach is a J-shaped, muscular pouch located in the abdomen. As you eat, your stomach ach expands to hold all of the food that you swallow. An average adult's stomach holds about 2-2.5 litres of food.
Three strong layers of muscle contract to produce a churning motion. This action squeezes the food, mixing it with fluids.
The churning of the stomach mixes food with digestive juice, a fluid produced by cells in the lining of the stomach. Digestive juice contains the enzyme pepsin that breaks down proteins in your food into amino acids. Hydrochloric acid keeps the stomach functioning properly: keeping the stomach an acidic environment→1. Pepsin works best in an acidic environment. 2.→ This very strong acid kills many bacteria that you swallow along with your food.
Food remains in the stomach until all of the solid material has been broken down into liquid form. Proteins will be chemically digested into chains of amino acids. The food, now a thick liquid, is released into the next part of the liquid, is released into the next part of the digestive system→ That is where final chemical digestion and absorption will take place.
--------------------------------------…
The Small Intestine:
--------------------------------------…
After the thick liquid leaves the stomach, it enters the small intestine. It is at about 6metres. It makes up 2/3 of the digestive system. It is called 'The SMALL Intestine' because it has a small diameter→It is only about 2-3 centimetres wide.
As the liquid moves into the small intestine, it mixes with enzymes and secretions. They are produced by 3 different organs→The small intestine, the liver, and the pancreas. The liver and the pancreas deliver their substances to the small intestine through small tubes.
The liver produces bile→which breaks up the fat particles. Bile flows into the gallbladder, storing bile until the small intestine needs it.[Bile is not an enzyme, because it doesn't chemically digest foods. It breaks up large fat particles into smaller droplets]→The droplets will be digested by enzymes produced by the pancreas.
The small nutrient molecules are ready to be absorbed by the body. Millions of tiny finger-shaped structures absorb nutrient molecules. Nutrients pass from cells on the surface of a villus into blood vessels.
--------------------------------------…
The Large Intestine:
--------------------------------------…
By the time material reaches the end of the small intestine, most nutrients have been absorbed. The remaining material moves from the S.I. into the L.I.. The large intestine is the last section of the digestive system. It is about 1&1/2metres long. The L.I. contains bacteria feeding on the material passing through. The bacteria normally do not cause disease. They are actually helpful because they make certain vitamins, including vitamin K.
The material entering the L.I. contains water and undigested food such as fibre. As the material moves through the L.I., water is absorbed into the bloodstream. The remaining material is readied for elimination from the body.
-------------------------------
The large intestine ends in a short tube called the rectum. Here waste material is compressed into a solid form. This material is eliminated from the body through the anus, a muscular opening at the end of the rectum.
------------------------------
:)
I am so tired of the normal Italian pizzas. I have made a greek pizza, bbq pizza, taco pizza and buffalo chicken pizza. I would love any other ideas.|||Shrimp Pesto Pizza
1 (16-ounce) Italian pizza shell or make your own
Pesto*:
2 tablespoons pine nuts (pignoli)
2 cups lightly packed fresh basil leaves
1 cup (4 ounces) freshly grated Parmesan or pecorino cheese
1/4 cup extra virgin olive oil
1 to 2 garlic cloves
Toppings:
8 ounces cooked shrimp
2 cups shredded mozzarella cheese, divided use
1/2 cup pitted Kalamata olives
1/3 cup sliced green onions
1/3 cup freshly grated Parmesan cheese
For Pesto: Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature.
In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
For Pizza: Preheat oven to 450掳F.
Place pizza shell or dough on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese.
Bake for 10 to 15 minutes or until thoroughly heated.
Makes 6 servings.
* Or substitute with a 7-ounce container BUITONI庐 Pesto with Basil
***The best pizza ever. ENJOY!!|||Make a roasted veggie pizza with some flavored basil oil for the sauce.|||try anything you would eat as a hot sandwich like gyro, ham and Swiss, even a hamburger the sauce is the sauce add the meat, cheese etc|||Here's a link for a swordfish pizza!...sounds pretty cool...|||Here is a great Philly Cheese Steak Pizza recipe.
Pizza crust
1/2 cup mayo spread, drizzled with Ranch dressing
1 to 2 lb. cooked sirloin, cubes or strips
top with onion, peppers, mushrooms (whatever you want)
throw on your mozzarella
Follow Pizza Crust baking time. I do 425 for 10 minutes
You may want to put the cheese on before the toppings.|||Australian Potato Pizza
CRUST
1 cup cooked sieved potatoes
2 tablespoons melted butter or margarine
2 tablespoons milk
1/2 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking powder
TOPPING
1 medium onion, finely chopped
1/2 cup sliced mushrooms
2 tablespoons butter or margarine
1 large tomato, thinly sliced
1 cup grated parmesan cheese
# Prepare crust by beating together potato, butter, milk and salt.
# Add flour and baking powder to make a stiff dough.
# Saute onion and mushrooms in butter.
# Cut dough into 5 (4-inch) circles and cook on a griddle or greased skillet until browned lightly.
# Transfer to a baking sheet.
# Place grated cheese and sliced tomatoes on crust.
# Cover with saut茅ed onions and mushrooms and sprinkle with parmesan cheese.
# Brown under a hot broiler.
# Makes 5 mini-pizzas.
# One Potato Two Potato.
I am planning my birthday and i want to serve pizza (cuz its sooo good) And i want to know what restaurant has the best deals for 4or 3 large pizza's kind is - cheese pepperoni and Hawaiian|||Costco.. you can't go wrong!! For Hawaiian you can just buy pineapple and Ham to put on their large cheese pizza.
Costco's pizza is like having 2 large pizza's from Pizza Hut, Dominos or Papa Johns.
$9.99 each at Costco! Sometimes they have coupons in their ads for $2 bucks off too!|||dominos has 3 large 1 topping pizza's for just 7.77 each or the best seller 3 medium 1 topping for 5.55 each Report Abuse
|||I saw an ad on tv for Pizza Hut where it's about $5 for a large - but those aren't very good. You'll do better if you buy some Freschetta self-rising frozen pizzas|||check out pizza hut|||pizza patron $6 for 1 large
they got all kinds|||u should try pizza hut fer ssuurree............. but u can go to cicis pizza
I make my pizza at home because I do not like store bought pizza's they are hard and too crusty. However crust like Pizza Hut and Dominos are good, but what is it that makes them so good that cannot be made at home. I know its thier secret recipe but geeze theres gotta be something that is close to it. I've tried several but they all come out too tough or hard too thick or something. Help!|||When I make pizza at home, I usually use a sourdough bread recipe, I just knead the dough more.
HOWEVER, if you like a pizza crust a lot at a pizza place (or a bakery or bread store), just go to the manager of that store and ask to buy the dough. They'll sell it to you! Then take it home and cook it up!|||Here is the recipe I have for this crust. I have not tried it yet so am not sure how it is. Hope this works for you.
Pizza Hut Style Dough Mix
This is an excellent mix to prepare by hand, in the mixer and especially in the bread machine. The secret ingredient is baking powder. Surprised? Extensive testing revealed that baking powder plus yeast in a pizza dough yields a chewy crust with a hint of tenderness, reminiscent of the pizza chain deep dish offerings. Baking powder also gives the dough an near-instant oven rise.
Each batch makes one 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a variety of smaller, free form individual pizzas.
8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder
In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar, salt and baking powder very well. Store in well sealed plastic bags. Keeps 4 months.
To make pizza dough:
1 cup water
1 to 1 1/2 teaspoons fast-rise yeast
3 cups dough mix
2 tablespoons olive oil
If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, breadier pizza, use the larger amount (and do not roll out too thin). Depending on the yeast you choose (i.e. brands differ in performance as do fast or active dry varieties), the fermentation may vary somewhat. I suggest fermipan but most any choice will result in good pizza dough.
This dough can be kneaded by hand, in a mixer with a dough hook or in a bread machine on dough cycle, following manufacturer instructions. For the mixer, place water in a bowl with yeast. Mix a moment and allow mixture to sit about five minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed - about 5-7 minutes. Once dough is made, cover well with oiled plastic (or refrigerate) and allow to rest one hour. Deflate before proceeding.|||Use the Chef boy rdee pizza mix....i use two to make it thick enough|||1 1/4 cup lukewarm water
3 1/4 cup flour
2 TBS Olive Oil
2 tsp. Yeast
1 1/2 tsp. salt
Mix it all together in a bowl until slightly sticky and soft. Cover and let rise 30-35 minutes. Place in pizza pan and let rest 15 minutes, the pat and stretch in to cover the bottom of the (greased) pan. Let rest cover 30 minutes. Top with sauce and whatever ant bake at 425.|||wolfgang puck's. theres a REALLY good crust recipe, its like gormet. bon appitite!
http://www.wolfgangpuck.com/recipes/reci鈥?/a>|||You might check your local grocery store for loaves of frozen bread dough (usually 5-6 per pkg) ....... once the loaf has thawed, you can roll the dough out to the thickness you prefer, then cover with pizza sauce, cheese and toppings of your choice.
Also don't have oven at too high of temp.
Use middle rack at about 350 degrees.
I am looking for a new pizza dough recipe - something that isn't the traditional:
Yeast & water
Flour
salt
sugar
oil
I make pizza every month or two, my family prefers homemade to chain pizza or even local restaurant pizzas. While the old standard is a good recipe, I'd like to try something different. Seems that every single pizza dough recipe I get tastes the same, no matter how you switch around or alter the amounts of the main ingredients.
Any ideas? Your favorites? Tried and true recipes? Thanks!|||Pizza Hut Style Pizza Dough (Bread Machine)
6 servings 2陆 hours 2 hours prep
1 1/3 cups water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon msg (Accent*)
1 1/2 teaspoons bread machine yeast
Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
Set to "Dough" cycle.
Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
When the dough cycle is complete, roll out dough and place in pan.
Let rest in pans for 10-15 minutes.
Add toppings of your choice.
Bake at 350掳F until done (approximately 20 minutes, depending on the thickness of toppings).
I make the pizza in 9x13 rectangular pans rather than the round pizza pans, because the squares pieces are easier to reheat and pack in school lunches.
------------------------------------OR鈥?br>
black-bean-pizza-dough recipe
8 servings 1录 hours 1 hour prep
1 teaspoon active dry yeast
2 cups bread flour
1/4 teaspoon salt
1/2 cup lukewarm water
1/2 teaspoon cayenne pepper (optional)
1/4 cup pureed black beans (if use canned beans, rinse and drain first)
Combine and knead all ingredients (I used my bread machine).
Let rise 50-60 minutes.
Roll dough on a cornmeal-covered counter.
Place dough in pizza pan.
For a thin, crispy crust, place toppings on dough and bake immediately.
For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
Place pizza on the bottom rack of oven (Preheated to 500 degrees) 5-10 minutes.
We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions|||I throw in a teaspoon each of minced garlic and oregano. Also recently used wheat flour for half the flour. Also for a change of pace, I use a deep dish pizza pan sometimes. The crust can end up 3/4" thick in spots. (It's an acquired taste.) Also, when I make deep dish, I spray the pan and coat it with a thin layer of cornmeal. That also works on regular pizza dough.|||Instead of the usual pizza crust recipe, try using a batch of foccacia which is an herby, coarse, flat yeast bread made with olive oil. The crust willbe very flavorful and you might find you need less toppings as a result.
There are some big pizza makers and there are many small independant pizza parlors . Do you have a pizza maker in your area that is particularly good ? And, what types of pizza or specialty pizza are your favorite ?|||I like Mountain Mikes Pizza. Their pizzas are not at all greasy, the pizza tastes fresh, not like it was frozen and then baked etc. Their cheese pizza is delicious, but my favorite pizza of all time(which they dont carry) is the Margharita Pizza-with fresh mozzarella, basil and tomatoes. mmm. They have it here in the U.S. but the only time I have ever had it is in Europe.|||I think roccos pizza is the best. Sausage mushroom pizza is really good or even pepporoni and breakfeast bacon! It all depends on what kind of pizza you like though! Report Abuse
|||Papa John's, pepperoni with extra sauce
Jim's Pizza, everything no anchovies, I pick off the olives, I just like it cooked with them for the flavor.
both on handtossed crust|||I live in Los Angeles, and to tell you the truth, there really aren't that many good pizza places here! I guess the Italians didn't migrate to LA as much as other ethnicities.
I grew up north of Pittsburgh, and there are a lot of old Italians and good Italian restaurants and pizza places. I remember the best pizza there as being Alioto's in Sharpsburg.
Here in the Los Angeles area, the only really good pizza I have ever had was Mulberry Street Pizza on Beverly Drive in Beverly Hills.|||little Caesar's
pepperoni|||when i lived in central illinois, there was a local chain called Monical's pizza... it was THE BEST! It's still there, i'm not|||Yes we do have a few local pizza joints that are tasty. I like a light topping pizza, perhaps just pepperoni and occasionally olives, peppers and onions.|||Ginos, cheese pizza and Stromboli's|||dude pronto `za in downtown chicago is the best! They have a new york style thin crust and the specialties are out of this world.....
www.prontza.com|||Domino's sells my pizza and i like bacon on it!
Let's say I bring in a pizza or have a pizza hut pizza delivered to a local pizza chain and I eat it there in the restaurant.
What would you do?|||They would ask you to leave.
"You can't eat that in here"|||they would probably be insulted, lol it would be funny though.
it depends if they actually noticed or not. Report Abuse
|||They usually don't mind. We had had it where some people we were with wanted Wendy's while the others wanted McDonald's so we went to Wendy's and let them order their food to go & they ate it at McDonald's.|||that's is wrong, disrespectful and impolite|||I'm sure first they would all laugh, and then they'd show you the door.|||You'd get kicked out.|||it dont matter
There is a pizza ad that used to air where different US cities/states would talk smack to each other cause their flavor of pizza was best. I used to love that ad, but it rarely aired and I can't remember if it was Pizza Hut or Domino's or neither. One ad had Philly versus California( I think). Anyone remember?|||Domino's did those. There was one from California, Philly, Memphis, Buffalo and maybe Hawaii. I think they called it American legends or something like that.|||Don't forget Pacific Veggie. It's the best, even to Non Veggie fans. Report Abuse
|||it was dominos i remember that lol
I want to know more on this topic. All information are welcome. So far, I know the following.
Italian pizza does not use cheese. It has only a single topping of meat. Italian love their pizzas. They consider multiple toppings of meat mix the tastes and is awful.
Korean pizza adds Kimchee. They love their pizza more than the American version.
Taiwanese pizza adds seafood. Of cause they love their version.
American pizza has to have cheese and often has multiple toppings of meat. American can not stand the Italian version. They consider the Italian pizza too bland.
By the way, do you consider the American pizza a fusion between Italian and American?|||Pizza comes to the rest of the world from Naples, Italy.
Italian pizza (Neoplitan Pizza) - The group, Associazione vera pizza napoletana, created a standard pizza so the true traditional Neoplitan pizza is not lost to commercialization and "Americanization."
Also, pizza in Italy is different from region to region.
Neopolitan (Naples) has a thin crust pizza while pizza in Rome are rectangular with a thin crispy (cracker-like) crust and no cheese. More like a foccacia.
I agree with you that they like single toppings of meat, but they do use cheese and instead of a long cooked tomato sauce we use in the USA. Italian pizza uses a fresh tomato, garlic, oregano, olive oil puree.
As mentioned cheese is used, but it's sliced mozzarella, not shredded.
As to the rest of the pizzas, other countries have taken that idea and adapted to their own liking - Korean (Kimchee), Taiwanese (seafood) and American (everything piled high), which you correctly summarized.
I believe American Pizza to be an adaptation (not a fusion) of the original Neopolitan pizza.|||not true
http://wiki.answers.com/Q/What鈥?/a> Report Abuse
|||corean pizza??? are you talking about bindaetteok??? that's not a pizza. we corean is original..... Report Abuse
|||Italian pizza does have cheese you imbecile! The first ever pizza was made in the colours of the Italian flag. Red was tomato slices, for the white, cheese was used and the green was basil. Get you facts right before you go preaching sh*t. Mio dio tu sei stupido! Report Abuse
|||Italian pizzas are the original!!! Report Abuse
|||if it is not italian, it is not real pizza Report Abuse
|||"Italian pizza does not use cheese. It has only a single topping of meat. Italian love their pizzas. They consider multiple toppings of meat mix the tastes and is awful."
Actually, you just described an American pizza...
American people seem to be shocked when they do a trip in Italy then discover in Italy it's almost impossible to find a "pepperoni pizza" (and that in Italian "peperoni" means "sweet pepper"...) or even a "chicken pizza", which in Italy is considered an ethnic mix between Asian and Italian cookery.
Also, on an Italian pizza, absolutely NO tomato sauce, but tomato puree (more often) or sliced tomatoes (on some recipes).
And forget about the garlic, it's not so used in Italian cookery, it's an Italian American thing.
Almost all true Italian pizza do have mozzarella, in some other ones other kind of cheese are used, and the crust is very thin.
Meat on a pizza.... very rare, apart from ham.|||The thinness and crust i'd say.|||you just asked 'do you consider the american pizza to be a mix between the italian and american' that makes no sense
at all|||Basically where it is being served. All of the pizzas you mentioned are available in America. Seafood...Kimchee...no cheese...lots of cheese...soft crust...crispy crust....pineapple...single topping...many toppings. All a matter of taste.|||italian pizza does have cheese. they don't use tomato sauce, they jut put tomato slices on it, i dunno about the korean and taiwanese pizza, never heard of them, and it sounds sick. but i like italian pizza better. nothing beats the orginal. american pizza is nothing compare to italian pizza. and the cheese on the italian pizza is much better, not those shredded cheese, its like fresh mozzerella|||I would say the difference is the first word before pizza
What do you think is the best pizza topping|||sausage/pineapple|||Spicy Italian sausage, black olives, mushrooms, sliced green peppers, mixed onions, extra cheese on an extra sauce thin crust!
Or a Greek pizza with extra feta cheese!|||Peppers... Green, yellow, red... mmmmmmmmmmm!|||I love the ones with suasage mushrooms n bell peppers|||I think pizza is perfect with beef and pepperoni|||I like green peppers, hamburger, and a few onions..
I personally do not like pizza but what is your favorite kind and why?|||I am not a fan of pizza either but if I had to chosse I would go with a chicken pizza with veggies on top.|||i HATE pizza!!!!!!!!!!!!!!!!!!!!!!!!!鈥? Report Abuse
|||WOW!I have been wondering who doesen't like pizza and now i found out!I like pepperoni and mushrooms. Report Abuse
|||freash sea weed and fish eyes and brain
ha ha jk Report Abuse
|||pepperoni and sausage w/a thick red sauce.|||With cheese and lots of oregano (the green stuff)|||Ham, sausage, and pepperoni.|||BBQ chicken Pizza the best. Sorry to hear you don't like pizza, you don't know what you're missing, oh yeah, pizza has nothing to do with entertaining|||i like it many ways. I have been craveing Red Baron breakfast pizzas lateley, small personal size with egg and cheese, sausage, green peppers, onions, and cheese.
Man now that is a pizza. the philly cheesesteak oizza is very good, BBQ chicken poizza, hawian, 4 cheese and bacon, I dont care, i like em all. except fish.|||Pepperoni. It's classic.|||I like cheese, pepperoni, sausage, fresh mushrooms, hot peppers, and onion. Yummy! Now I am craving my favorite pizza place...|||i love pepperoni and mushrooms.|||Ham, mushrooms, green peppers, onions.
Sicilian style.
Why -- taste.|||i used 2 not like pizza but my mom stuffed a piece in my mouth like last year or the year be4 and i like it now i love regular thats the only kind because the pepparonni is spicy and i dont like it|||Trio of wild mushroom grilled pizza
Portabello, Crimini, and Shittake Mushrooms with Diced Tomatoes,Grilled Onions, Parmesan, Romano, Garlic and Olive oil!
Fabulous!|||Spinach and Feta cheese is delicious but you have to try it to believe it|||I like almost any kind of pizza...but my favorite is with the ananias,mushrooms,bacon,cheese and tomatoes!|||anything without anchovies,,ilove all kinds of pizza|||i m a vegetarian..and i wud prefer a nice veggie delight pizza..with lots of cheese n pepper.|||Stuff crust pizza, with alfredo sauce, mozzerela cheese, broccoli, tomato pieces, and chicken pieces|||1/2 veggie and 1/2 pepperoni
why? if done right, the flavor of crust, pizza sauce, and ingredients is nostalgic. Reminds me of my happy childhood.|||Sausage big plump sausages|||cheese pizza is the best because it tastes good and no other taste overpowers it.|||I love sausage, mushrooms and black olives and with the crust stuffed with cheese. I also love Stromboli. And everything like that with pepperconi peppers!
I thought pizza was an All Amercian food like burgers & fries and that everyone liked it!?!? I can see how people could become easily burnt out on it however.|||Vegan pizza, b/c I'm a vegetarian and I love vegetaables anyway|||margherita pizza|||Well I'm not a big pizza fan either, but when I do get in the mood for it I like pineapple and extra cheesee, call me weird ( won't be the first time) but I love bread sticks! Those chees sticks and even the cinna sticks are so darn yummmmy!|||anything with alot of cheese, pineapples, and sausages.|||ham and pineapple. sweet and juicy|||Hot 'N Spicy. It has jalapeno's, pepperoni, mushrooms, cheese, tomato sauce, onion and bell pepper (Capsicum). Yummo!|||i love Neapolitan pizza (that's thin crust) with x-tra cheese & pepperoni. yum, yum....of course you must have a cold beer with it. nothing like pizza & beer.|||i am crazy about Italian food and i am extremely fond of pizzas. My favourite would be chicken extravanganza which contains onion, capsicum, corn, olives, stuffed chicken witha thick layer of cheese|||My boyfriend doesn't like pizza either!!
I like it with fresh tomato, feta cheese, onions, ham and bacon. It's a Greek recipe and as I am Greek I am used to these tastes and flavours. That's why I like this kind of pizza.
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