Homemade Pizza

Any Recipes?
Any advice - do's and don'ts???
TIA

Re: Homemade Pizza

I buy pizza dough from the pizzeria.

I use an oven stone (like the ones from Pampered Chef).

Spread the dough out. I use sliced plum tomatoes, fresh garlic, grated parmesan cheese, fresh or regular mozzeralla, some fresh basil if I have it. If not then some dried Italian seasoning. Then spray it with olive oil.

Throw that bad boy in the oven at 425 for around 20 min and that's it.

Re: Homemade Pizza

If you want to try something different:

Smoked Salmon Pizza
Serves 4
1 (16-ounce) Italian bread shell (boboli)
2 medium tomatoes, very thinly sliced
1/3 pound sliced provolone cheese
1/4 pound thinly sliced smoked salmon
1 cup crumbled semi-soft goat cheese
Fresh parsley, chopped, for garnish
Preheat oven to 400 degrees. Place bread shell on a baking sheet. Arrange the tomatoes, provolone and salmon on top. Sprinkle with the goat cheese. Bake for 12 minutes. Sprinkle with parsley before serving.

Sometimes I make it without the goat cheese and it's still good.

Re: Homemade Pizza

i got one from rachel ray....

i just use a boboli pizza crust- thin style
some fresh mozz
fresh basil
fresh tomatoes
EVOO

slice the tomatoes thinly and put them in a bowl. tear off some basil leaves and put them in with the tomatoes. pour a little EVOO over them and mix around.
place the tomato slices in a layer on the pizza crust, then thinly slice the mozz and put that on top of the tomatoes. lay the basil leaves on top of the mozz- and bake in the oven at 400 for about 12 minutes
SOOO easy and yummy!

Re: Homemade Pizza

If you want to make dough from scratch, here's a recipe from the NY Times. There's a video there, too, that makes it look easy. I have made this and it's great. (If you have the time!)

Pizza dough recipe
ETA: pizza dough recipe, here
Pizza Dough
500 grams (about 2 1/4 cups) bread flour
10 grams (2 teaspoons) sea salt
160 grams (about 3/4 cup) water
5 grams (1 teaspoon) fresh or instant yeast
25 grams (1 1/2 tablespoons) olive oil
A few tablespoons cornmeal, semolina or rice flour.

Mixing by hand:
1. In a bowl, dissolve the yeast into the water. The water temperature should be 68 to 72 degrees (just slightly lukewarm). Add the flour and the sea salt to the yeast/water mixture. Mix until combined and the dough is somewhat elastic. Add the olive oil and knead until completely combined. If the dough is very wet, add a little more flour.
2. Turn the dough out onto a work surface covered with a sprinkling of flour, and knead for 1 to 2 minutes, pushing the dough with the base of your palm, then folding the dough over itself, turning it 90 degrees and pushing down again. Cover the dough with a damp cloth, inverted bowl or plastic wrap and let rest for 3 to 5 minutes.
3. After the rest period, knead the dough another 30 seconds to 1 minute. At this point the dough should be soft and smooth but firm.
4. Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap, and let the dough rest. After 30 minutes, turn the dough (fold the dough over itself as if you folding a letter). Let the dough ferment another 30 minutes and turn again. Rest for another 30 minutes.
5. Divide the dough into 4 equal pieces and lightly round each into a ball. Let rest, covered, for 10 to 20 minutes.
6. On a lightly floured surface, using your fingertips, gently press the dough out from the center forming a flat disc, approximately the size of a large dinner plate. If a very thin crust is desired, a rolling pin may be used. Transfer to an oiled sheet pan lightly sprinkled with cornmeal, semolina or rice flour.

Then, this recipe for the pizza:
Pizza Margherita
-1 recipe pizza dough
-2 cups any tomato sauce or (if in season) 3 to 4 plum tomatoes, sliced
-Handful of basil leaves, thinly sliced
-1 cup grated mozzarella
-Parmesan cheese to taste
-Salt and pepper to taste
-Extra-virgin olive oil.

1. Preheat oven to 500 degrees.

2. Cover the dough with a thin layer of tomato sauce (or a layer of sliced tomatoes). Sprinkle with sliced basil leaves, then mozzarella, parmesan and salt and pepper. Drizzle with olive oil. Bake for 15 to 30 minutes, until the edges of the crust are golden brown.

Message edited 3/21/2007 8:16:54 AM.

Re: Homemade Pizza

When I make the crust I bake it in the oven until it is lightly brown, then I add the sauce and toppings, then cook it. Avoids a heavy crust, IMO.

Re: Homemade Pizza

Message edited 3/2/2007 5:03:14 PM.

Re: Homemade Pizza

Re: Homemade Pizza

Re: Homemade Pizza

I buy the dough from our favorite pizza place, make my own sauce and then just put shredded mozzarella cheese on and bake it on the Pampered Chef pizza stone.

It's one of DH's favorites and so easy to do!

Re: Homemade Pizza

Buy the dough

Prep:
Put oil on the bottom of the pizza pan
Stretch dough
Cover with clean kitchen towel (overnight to let dough rise)
Stretch dough the next morning to form pan.

When ready to cook
Cover dough with sauce and cheese
bake on 375 for about 20 minutes

It's yummy and easy!

Re: Homemade Pizza

I actually made personal pizzas the other night using french baguette bread as the 'dough'. It came out great. See the recipe section of January's (I think) Real Simple.