All I Know About Pizza!
If you have any pizza recipes, please send them to me!
The more input I get from you web surfers, the more and better pizza stuff I can put on this page. Thank's.
My Crust Receipes
Traditional Pizzeria Dough:
- 1 cup water
- 2 tablespoons milk
- 2 teaspoons sugar
- 1 1/4 teaspoon salt
- 1 tablespoon shortening
- 1 tablespoon olive oil
- 1 tablespoon durum semolina
(or corn meal)
- 1 cup unbleached all-purpose flour
- 2 cups unbleached bread flour
- 1 1/4 teaspoon yeast
Bread machine:
Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.
Food processor:
Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
Dough hook:
Place water, milk, sugar, salt, shortening and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, semolina or corn meal, bread flour and all purpose flour and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes.
By Hand:
In this case, use only all-purpose flour. Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a tea towel about 45 minutes.
(*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
'Pizza Hut' style Pizza Dough:
Tender, chewy, dare we say 'commercial' tasting. This dough uses two leaveners to achieve that chain restaurant texture.
- 1 1/3 cup water
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups unbleached all purpose flour
- 1 cup bread flour
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/8 teaspoon MSG
- 1 1/2 teaspoons instant yeast
(You may use all-purpose flour only for this recipe)
Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.
Food processor:
Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour and all purpose flour and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes.
By Hand:
In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
(*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
My Pizza Receipes
SPINACH TOMATO PIZZA
- 1 16" Pizza Crust
- 2 Plum Tomatoes (1/4 inch Slices)
- 1 LB Fresh Spinach
- 1 Cup Tomato Sauce
- 1/4 LB Parmesan Cheese (Grated)
- 1/8 LB Fontinella Cheese (Shredded)
- 1 LB Mozzarella Cheese (Shredded)
- Salt, Black Pepper, and Oregano.
Before beginning the spinach should be properly cleaned
many times over, and brought to boil in a large pot for about 25 minutes. Afterwards take the spinach out of the water and sprain the spinach well. You will noticed your one pound has been greatly reduced in size. This is normal. Take the spinach in your hands and squash it all together into a ball. Then with a sharp knife chop the spinach up and sprinkle on some salt too taste.
Preheat your oven to 350 degrees. Place your pizza crust on a well greased pan. (You may also use the pizza dough recipe given earlier in the page as your crust.) Spread the sauce evenly over the crust, then add a little pepper and oregano to taste. Place the plum tomato slices evenly over the crust and sprinkle on the parmesan and some salt. Now add on the chopped spinach, and the fontinella cheese. Place in the oven for 15 minutes too cook. After 15 minutes take the pizza out of the oven and add on the mozzarella cheese
and sprinkle on some more oregano for looks. Cook for another 15 minutes, or until the crust is slightly golden brown.
PROSCIUTTO BASIL PIZZA
- 1 16" Pizza Crust
- 1/3 LB Prosciutto Dried (Sliced Thick)
- 1/4 LB Aged Asiago Cheese(Grated)
- 8 Leaves Fresh Basil
- 1 LB Mozzarella Cheese (Shredded)
- 1 Cup Tomato Sauce
- Oregano, Black Pepper, Garlic and Salt.
Make sure you clean and let dry the basil before using. Just run in under a little water and let it dry on a paper towel. Preheat your oven to 350 degrees. Take the slices of Prosciutto and dice them up into little pieces. (Prosciutto is dried cured Italian ham.) Place the pizza crust on a well greased pan, and
spread the tomato sauce over the pizza evenly. Then take the prosciutto and spread the pieces over the crust along with the asiago cheese. Place the pizza to cup for about 15 minutes in the oven, and then remove. Now add on the leaves of basil, and sprinkle on some oregano, pepper, and garlic salt to taste. Now evenly spread on the mozzarella. Cook for another 15 minutes
or until the crust is lightly golden brown.
CHICAGO STYLE DEEP DISH PIZZA
- You will need a 14" round deep baking pan well greased.
You will need to use the pizza dough recipe on this page,
or your own pizza dough recipe.
- Evenly spread out the dough in the pan and slowly bring it
up along the side, almost to the top. Let the dough rise
in the pan for about an hour at room temperature.
- 3/4 LB Italian Sausage
- 1 LB Mozzarella Cheese (Shredded)
- 10 Slices Provolone Cheese (Thin)
- 1/4 LB Fontinella Cheese (Shredded)
- 1/8 LB Parmesan Cheese (Grated)
- 2 Cups Tomato Sauce
- 2 Cloves Garlic (Diced)
- Black Pepper, Oregano, and Salt
Preheat oven to 375 degrees. Take the pan with crust and add in one cup of sauce, and throw in the sausage spread it out evenly. Add in the garlic, sprinkle on the fontinella, and then lay on the slices of rovolone evenly. Let cook in the oven for 15 minutes, then remove to add other ingredients. Now add on the other cup of the tomato sauce, sprinkle on the parmesan, and
spread on the mozzarella cheese. Sprinkle on a little salt, pepper and oregano to taste. Place back into the oven and cook for other 30 minutes, or until the crust is a golden brown.
TOMATO PESTO SAUCE PIZZA
- 1 16in Pizza Crust
- 1/2 LB Fresh Basil (Chopped)
- 4 Ripe Plum Tomatoes (Diced)
- 1 Green Onion (Chopped)
- 5 Cloves Garlic (Crushed)
- Salt and Black Pepper
- 15 Thin Slices Provolone Cheese
- 2 TBS Corn Oil
- 1/8 LB Romano Cheese
Preheat oven to 350 degrees. Place the tomatoes, basil, onion, garlic, and oil in a medium sized mixing bowl. Add in salt and pepper to taste, and mix together well. Evenly spread the pesto mix over the pizza crust, and sprinkle on the romano cheese. Place in oven and let cook for 15 minutes. Take the pizza out of the oven, and place the slices of the provolone
evenly over the pizza. Let cook for another 20 inutes, or until crust is a golden brown.
VEGGIE LOVERS PIZZA
- 1 16in Pizza Crust
- 1 Cup Tomato Sauce
- 1 Yellow Pepper (Chopped)
- 1 Red Pepper (Chopped)
- 1 Small Dry Onion (Diced)
- 1/4 LB Fresh Mushrooms (Sliced)
- 1/8 LB Parmesan Cheese (Grated)
- 1 LB Mozzarella (Shredded)
- Corn Oil, Salt, Garlic Powder
Take a large frying pan over a medium fire. Place in about 1/8 cup of oil in the pan and let it heat for a couple minutes. Now take the red and yellow pepper, onion, and the mushroom and place them in the frying pan. Sprinkle on some salt and garlic powder to taste. And let simmer in pan for 10 minutes. Preheat the oven to 350 degrees. Even spread the sauce over the pizza crust. Then take all the vegetables and spread over the crust. Sprinkle on the Parmesan cheese. Place in oven and let cook for 15 minutes. Take the pizza out of the oven and spread on the mozzarella evenly. Let cook for another 20 minutes, or until crust is a golden brown.
Grecian Chicken Gyros Pizza
- 3/4 lb boneless, skinless, chicken breast cut into thin strips
- 1/3 cup caesar (not creamy) or vinaigreete salad dressing
- 10 oz can refrigerated pizza crust
- 1/4 cup sour cream
- 1 1/2 tsp. chopped mint..fresh or 1/2 tsp. dried mint
- 1/2 tsp. pepper
- 1 garlic clove, minced
- 2 T reduced- calorie margarine
- 1 medium onion, halved lengthwise, and cut into 1/8 in. slices
- 1 cup monterey jack cheese, shredded
- 1 plum tomato, thinly sliced
- 1/2 cup diced seeded cucumber
- 1/2 cup crumbled feta cheese
In shallow bowl, combine chicken and salad dressing; stir to coat.
Cover, refrigerat. Heat oven to 425 degrees. Lightly grease 12 inch
pizza pan or 13 x 9 inch pan. Unroll dough and place in greased pan;
starting at center, press out with hands. Bake for 8 - 10 minutes or
until golden brown. Meanwhile, in small bowl combine sour cream, mint,
pepper, and garlic; mix well. Drain chicken; discard marinade. Heart
margarine in large skillet over medium heat until hot. add chicken and
onion; cook and stir 6 - 8 minutes or until chicken is no longer pink.
Spread sour cream over partially baked crust even the edges. Top with
monterey jack cheese. Using slotted spoon, place chicken mixture
evenly over cheese. Top with tomato slices, cucumber and feta cheese.
Bake for 10 - 15 minutes or until edges or crust are deep golden brown.
NOTE: You could substitute any pizza crust with this. I used a prebaked
pizza shell and omited the first baking time. Turned out great.
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