Homemade Pizza Recipes
- One 1/2 cup all-purpose flour.
- One package active dry yeast.
- 1/4 teaspoon salt.
- 1/2 teaspoon sugar.
- One teaspoon cooking oil.
- Nonstick spray coating.
- One tablespoon cornmeal.
- 3/4 cup low-fat cottage cheese, drained.
- One egg.
- 2 tablespoons grated Parmesan cheese.
- One teaspoon dried basil, crushed.
- One clove garlic, minced.
- 1/8 teaspoon pepper.
- One medium green or red sweet pepper.
- One cup sliced fresh mushrooms.
- One cup shredded part-skim mozzarella cheese.
For the crust, mix 3/4 cup of the flour, the yeast, sugar, and salt. Add oil and 1/2 cup warm water (120 degrees F to 130 degrees F). Beat with electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much remaining flour as you can.
Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 30 minutes). Punch down. Cover; let rest 10 minutes.
On a floured surface roll dough into a 14-inch circle. Place on a pizza pan sprayed with nonstick spray coating and sprinkled with the cornmeal. Build up edges slightly. Bake crust in a 425 degree F oven for about 10 minutes or until lightly browned.
In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and pepper. Cover; blend until smooth. Spread over hot crust. Cut green pepper into rings. Place atop a pizza with mushrooms. Sprinkle with mozzarella. Bake in a 425 degree F oven for 10 minutes until hot.
Classic Cheese Pizza Recipe :
- 1-ounce fresh yeast.
- 1/2 ounce dried yeast.
- One pinch sugar.
- 1/2 pint lukewarm water.
- 14 ounces plain flour.
- One teaspoon salt (scant).
- 1/4 pint olive oil.
- cornmeal (polenta).
- 3/4 pint tomato and garlic sauce.
- One pound mozzarella, cut into 1/4 inch dice.
- 6 tablespoons Parmesan, freshly grated.
Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of lukewarm water. Be sure that the water is lukewarm (110 – 115 F. – neither too hot nor too cold to the touch).
Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast bubbles up and the mixture almost doubles in volume. If the yeast does not bubble, start over again with fresh yeast.
Sift the flour and salt into a large, warmed bowl. Make a well in the center of the flour and pour in the yeast mixture, 3/8 pint of lukewarm water, and 3 tablespoons of the olive oil. Mix the dough with a fork or your fingers.
When you can gather it into a rough ball, place the dough on a floured board and knead it for about 15 minutes until smooth, shiny, and elastic. Dust the dough lightly with flour, put in a large clean bowl, and cover. Place the bowl in a warm, draught-free spot for about 1 1/2 hours, until the dough has doubled in bulk.
Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one-quarter of it to make the first of the 4 pizzas. Knead the small piece on a floured board or a table for a minute or so, working in a little flour if the dough seems sticky.
Flatten the ball into a circle about 1 inch thick with the palm of your hand. Hold the circle in your hands and stretch the dough by turning the circle and pulling your hands apart gently at the same time.
When the circle is about 7 or 8 inches across, spread it out on the floured board again and pat it smooth, pressing together any tears in the dough. Then roll the dough with a rolling pin, from the center to the far edge, turning it clockwise after each roll, until you have a circle of pastry about 10 inches across and about 1/8 inch thick.
Crimp or flute the edge of the circle with your thumbs until it forms a little rim. Dust a large baking sheet lightly with cornmeal and gently place the pizza dough on top of it.
Knead, stretch and roll the rest of the dough into 3 more pizzas.
Pour 6 tablespoons of the tomato sauce on each pizza and spread it with a pastry brush or the back of a spoon.
To make a cheese pizza, sprinkle the sauce with 6 tablespoons of mozzarella and 2 tablespoons of grated Parmesan. Dribble 2 tablespoons of olive oil over the pizza and bake it on the lowest shelf or the floor of the oven.
Reduce the oven temperature to 400 F after 5 minutes and cook for about 10 minutes in all, until the crust is lightly browned and the filling bubbling hot.
Secrets to a Great Homemade Pizza
The crust –
The secret to having a perfectly baked crust with perfectly baked toppings lies not so much in the way you arrange the toppings when you put the pizza in the oven. It lies in what you do before it.
What you need to do is bake the crust ahead of everything else for a few minutes, so that when you add the toppings and the sauce and you finally bake them all together, you will not end up with overcooked toppings or under cooked crust.
will take longer to bake than your toppings, so it’s important that they be done at the same time, and baking your crust separately first does this trick perfectly.
The sauce –
The sauce is the source of the most distinct flavor of your pizza. If you want to have a tasty pizza, you have to make sure that your sauce is perfect. If you are using canned pizza sauce, make sure that it’s thick enough so you won’t end up with a soggy and bland pizza.
The toppings –
You have virtually endless choices for toppings for your pizza. But you have to make sure that your toppings go along with your pizza sauce so their flavors won’t crash. Another thing to keep in mind is to drain your ingredients dry if you are using canned because if you don’t, they will make the crust soggy and can potentially ruin your pizza.
PIZZA COOKING TIPS
Never use pre-grated cheese
Always grate your own fresh. per-grated cheese tends to possess anti-caking agents like cellulose coating the individual pieces of cheese. This prevents the cheese from melting properly and it’s the tendency to lack moisture.
Don’t cook spaghetti sauce for pizza
Use ripe tomatoes and puree or crush by hand. an alternative choice is to use a top-quality canned tomato and crush the canned tomatoes by hand. Cooked sauces tend to be too thick and heavy. A lite layer of fresh crushed tomatoes is best.
Less is more
Do not put too many toppings on a pizza. The rule is typically three-topping to a pizza not including the sauce but it does include the cheese. Too many toppings cause a soggy pizza. an excessive amount of moisture can ruin an excellent pizza crust.
Pre-cook topping for your pizza
If you wish mushrooms cook, cool, and season them before making your pizza. an equivalent for many vegetables and meats like sausage or meatballs. This helps to scale back the quantity of moisture on the pizza and allows you to season your ingredients properly.
Season your dough
Treat your pizza dough as an ingredient. Season with good vegetable oil and salt or a seasoning of your choice. The crust is the base for building your creation. A well-seasoned crust will start you off on the proper foot.
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