pizza: 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.