Home made pizza

Home made pizza

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To prepare the top, you will need a large bowl in which you will add flour, the envelope of dry yeast that does not require dissolution, salt, sugar, oil and water a little until the dough begins to bind. Spoon the composition with a wooden spoon until it contains all the flour, then knead by hand. When it acquires a shape, elasticity and no longer sticks to the hands, it will be left to rest in a bowl covered with a towel in the heat for 30 minutes.

We go on to prepare the topping by cooking the sauce by mixing tomato paste, oregano, salt and a little oil. Then follow the fine cutting of mushrooms, olives, meat, tomatoes and peppers. Grate the cheese in a bowl until you get about 4 tablespoons.

When the dough has risen, spread it with a rolling pin or with your hands, taking into account the shape and size of the tray. Carefully place the dough in a pan greased with a little oil, taking care not to break. With a fork prick the dough from place to place. On top add the tomato sauce and spread evenly. Place the meat, mushrooms, olives, tomatoes, peppers and cheese on top so that we cover the whole tray evenly.

Bake for about 30 minutes and after passing the toothpick test we can take out the steaming pizza. Let cool and then slice.

Great appetite!

Best-Ever Homemade Pizza

Nothing beats a fresh-out-of-the-oven pizza, and once you see how easy it is to make for yourself, you’ll never order delivery again. Switch up the toppings and add your favorites to make it your own. Pepperoni, mushrooms, bell peppers, pineapple? You can have it all! We can't get enough of Bacon Pickle Pizza, personally.

First things first, make your dough. You can read the easy step-by-step guide, here. Then, get topping. For the perfect daisy-style base, don’t skip the following.

Start with the right sauce

When you're perusing the aisle for sauce, we say skip anything labeled "pizza sauce." Usually, that stuff ends up being too thick or cloyingly sweet (or both). Stick to marinara here, either homemade or store-bought.

Choose your cheese

The way to go here is fresh, thinly sliced ​​mozzarella. Sometimes it comes packed in water, so be sure to dry it off before slicing to avoid a watery pizza! If you've only got pre-shredded mozz on hand, that'll work in a pinch.

Nail the temp

Our pizza cooks at the very high temp of 500 & deg. We're essentially trying to recreate a pizza oven, which can reach 1,000 & deg, in a more realistic, at-home way. Because the dough is so thin, you really just want to crisp up the outside and keep it soft and chewy on the inside, versus baking it all the way through until it’s cracker crisp. High temp is perfect for this. If your oven goes higher, feel free to crank the heat, just keep an eye on it!

Transfer, then top

Before you get started, stretch your dough and transfer it to a well-oiled baking sheet. We also love adding a thin layer of cornmeal for an extra-crunchy crust, but feel free to skip if you’re not into that. Word to the wise: add your toppings only once your dough has been transferred to the baking sheet (or pizza stone). If you top it and then try to move it, things tend to get messy and extremely frustrating.

Finishing keys

After your pizza is baked, add another drizzle of extra-virgin olive oil, torn fresh basil, and red pepper flakes. These things are much more pungent and delicious when fresh.

Best flours for pizza dough

Our pizza dough calls for all-purpose flour and not just because it's the easiest to find. All-purpose flour has a moderate protein content making it easy to work with and it creates a great crust. You'll get a slightly chewy, crisp crust that stretches well and has an airy crumb inside.

Some people swear by bread flour for pizza crust and we think it's a great choice! You'll get an even chewier crust with a slight toughness to it that will stand up against all of your saucy toppings. If you want to use bread flour here you may need to add a little more water as it has a higher absorbency rate than all-purpose.

Want to get really fancy with your pizza? Try using "00" bread flour. The "00" means the flour has been ground the finest it can be and is ultra smooth. This will result in a chewy crust with a really airy and soft inside!

Do I need a pizza stone for crispy pizza?

Not necessarily! While a hot stone will really cook that bottom crust to perfection there’s a way around it. We recommend preheating the pan you are going to cook your pizza on with the oven. Give it time to get nice and hot, then add your oil, cornmeal, and finally pizza. With the pan already hot your bottom crust will instantly start crisping and won’t get soggy from the sauce. Just be careful when you place the pizza dough on the hot pan!

Barbecue Chicken Pizza

Mitch Mandel and Thomas MacDonald

California Pizza Kitchen made its bones slinging unconventional pizzas topped with ingredients like pear and gorgonzola, Jamaican jerk chicken, and even a full-blown salad. But none is more famous, or strangely satisfying, than the Original BBQ Chicken Pizza, which launched CPK into the national consciousness in the '80s. As good as theirs is, we’re confident our barbecue chicken pizza recipe is even better. Plus, it's cheaper to make at home and has just a third of the calories.

Get our recipe for Barbecue Chicken Pizza.

Home-made low carb pizza

Have you ever heard of low-carb pizza? I'm sure you do. I mean, that kind of pizza that doesn't contain wheat flour, rye flour or any similar grain at all. But instead it has almond flour and a lot of mozzarella on top (and not only). That is, the type of food you eat without guilt.

This is the first pizza recipe with such ingredients. Over time, I've seen many low-carb pizza recipes, but most contained a large amount of almond flour. But as I really like mozzarella, I decided to try to put less almond flour and add this kind of cheese. I don't know how you are, but every time I see a picture of melted mozzarella stretching, I get really hungry, not just craving.

As it does not contain classic flour at all, the whole top is made of almond flour, psyllium bran, mozzarella and egg. On top I put tomato paste (of course unsweetened), mozzarella and spicy salami. In fact, you can put any other salami, but it would be preferable to choose one with the best ingredients, or even homemade.

Once it's done, you can always add tomato paste over the pizza slice. It tastes very good and is a much healthier option than the classic ketchup.

So let's see how we can make a pizza at home that is not only healthy and tasty, but that can also help you lose weight (see the low-carb diet).

And I also invite you to try the pizza version with coconut flour.

Step 2: Creating the Base

When you have decided on a location for the pizza oven, lay the pallet down and make sure that it is horizontal. The floor that it is laying on might not be flat so use some off-cuts of wood to wedge under the pallet to raise it up if needed.

After the pallet is sorted, use the wood saw to cut a section of chip-board that exactly fits the base of the pallet. Cut some strips of chipboard that are about 50mm high to form a perimeter around the top of the pallet. make sure that there are no large gaps between the boards as this will form the seal to hold in the concrete !!

Mix the concrete in a 1: 2: 4 ratio (1 part cement, 2 parts sharp sand, 4 parts aggregate). Use the spade to put the concrete in the wooden mold. You can use a long wooden baton lengthways to ensure that the concrete is flat and has the best finish. This top layer will create the floor for the pizza oven so try and get it as smooth as you can.

After the dough has been rested for 4 to 5 hours, you can freeze any extra dough in two layers of plastic wrap sprayed with nonstick oil. Next time you’re in the mood for pizza, simply thaw the dough overnight in the fridge, let it then sit out for 30 minutes to come to room temp, and you’re ready to form it into your crust.

Caputo Type 00 Flour is a specially milled flour that is superfine, almost like baby powder. It has a protein content of 12.5%. This is the preferred type of flour used to make Italian style pizza crusts and absorbs less liquid than all-purpose flour and creates the classic chewy crust.

All-purpose Flour can be used in place of Caputo Tip 00 Flour. You have probably eaten many a pizza made from all-purpose flour already. The flavor is good, though you may notice the dough tears easily with all-purpose flour.

Bread Flour is second only to Caputo Tipo 00 Flour. You won’t have the same dough tearing fiasco that all-purpose flour can have, and the texture will be better. However, be prepared for a more difficult shaping process. The higher gluten content causes it to spring back while trying to shape.

Pizza Home Made

I hadn't made pizza in a long time, so a few nights ago, when the idea came to me. I was hit by a kind of pizza frenzy (and keep in mind that it was just us 2). but no bit left!

The hardest (although not hard at all), when you make pizza, is to make the dough, after that things get really, really easy. So let's start with the dough story. On the counter, I made a chubby pile of 500g of flour, I made a hole in the middle, and I poured 250ml of warm water, and half a packet of yeast rubbed with a teaspoon of sugar. I added 4 tablespoons of olive oil + salt & amppiper.

With a fork, I started to bring the flour from the edges to the center. Slowly, slowly a dough was formed which I started to knead with my hands (if it is too wet add a little more flour) until it acquired an elastic consistency - not to be scared by the idea of ​​kneading (for me it took about 5 minutes). I powdered the dough with flour and put it in a larger bowl, covered with a towel. It is good to put the yeast dough in a warm place when it has risen - mine rested on the radiator: p

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Asa .. so the hard part is over. The next step was to make the tomato sauce. In a pan, I put 2 tablespoons of olive oil, 2 cloves of grated garlic on a small grater, a few basil leaves, a can of chopped tomatoes, and a teaspoon of sugar. I let everything simmer for 10 minutes, and I put out the fire.

The first pizza was a Margherita - that is on a thin spreading sheet in a pseudo-round shape, I put tomato sauce (about 3 tablespoons), and I broke the pieces of mozzarella on top.

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I put it in the oven, on the top shelf, for 5-6 minutes, and then I decorated it with arugula leaves rolled in a little olive oil & lemon juice, and a few slices of Serrano ham. On the next one I put tomato sauce, mozzarella, chorizo ​​slices, hot peppers and a few parsley leaves

As I still had some dough left, I made some focaccia. I grated 2 cloves of garlic, over which I poured 3 tablespoons of olive oil, about 2 crushed dried hot peppers, salt and chopped parsley. I spread the dough, greased it with the aromatic oil, and put it in the oven - after 10 minutes, I took out a wonderfully crispy and fragrant focaccia.

Sugar cookie crust. To get started, lightly grease a round pizza pan with non-stick spray. Press the dough into the pan. You & # 8217ll want the crust about 1/8 inch thick. Pierce the dough a couple times with a fork. Bake at 350 ° F for 8-10 minutes, until edges are lightly golden. Then let cool completely.

Cream cheese frosting. While the crust is baking, make the cream cheese frosting. In a large bowl, whip together the cream cheese, sugar and vanilla. Then fold in the cool whip. Once the cookie crust has cooled, spread the frosting evenly on top using a spatula.

Fruit topping. Now it's time to top with your favorite fruit! We love to use raspberries, strawberries, mandarin oranges, kiwi, bananas, cherry pie filling, peach pie filling, etc. If using canned fruit, make sure to drain any excess liquid so the crust doesn't get soggy. It & # 8217s so fun to create unique designs and make it super pretty. :)

1 15 oz. can tomato sauce
1 8 oz. can tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

  1. Mix all the ingredients together in a bowl.
  2. Store the pizza sauce in a Mason jar or container that will seal tight.
  3. This recipe makes enough sauce for four 12 "pizza pies.

Eat This! Type

Want to freeze this sauce? Separate the Italian pizza sauce above into 4 small freezable jars (I like using these Ball wide-mouth mason jars). Then, 24 hours before making your pizza, defrost the sauce in the refrigerator, or let it defrost on the counter until it’s back to being a liquid and ready to spread on the pie.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

20 Homemade Pizza Recipes Your Entire Family Will Love

No disrespect to your favorite pizza joint, but pizza really does taste even better when you make it yourself. Plus, making it at home is a great activity to do with the whole family - and can actually save you some serious * dough *.

You aren't limited to cheese and pepperoni, so get creative! These fun recipes will show you new techniques and deliver flavor combos to please every palate.