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....

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