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.
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