pizza: 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.