How to Make Pizza Recipe
Pizza dough is easy to make as the simplest yeast dough. Just follow step by step the same basic techniques. By using water as the liquid ingredient, not milk as in most yeast doughs, you make the crust crisp. When the dough has risen, been punched down, and allowed to rest for 15 minutes, you are ready to roll it into thin circles.
To transfer dough circles easily to pizza pans, fold them into quarters, transfer, then unfold in pans. If you don’t have a special pizza pan used large cookie sheets. As soon as the topping has been arranged on the dough, back the pizza.
Unlike most yeast bread, pizza does not have to rise again before being baked. Pizza can be served as a main dish, for between-meal snacks, and as party fare. Cutting baked pizza: Use scissors to cut pizza easily into wedge-shaped slices if you don’t have a straight-edge pastry wheel.
- Prepare the Cheese Pizza (right) but use only ½ pound mozzarella cheese. Add one or more of the following to the pizzas before baking.
- MUSHROOM: ½ pound mushrooms, sliced.
- PEPPERONI: 1 pound pepperoni, thinly sliced.
- ANCHOVY: Tow 2-ounce cans anchovy fillets, well-drained.
- SAUSAGE: Tow 8-ounce packages brown-and-serve sausages, cut into 1/2-inch chunk; or 1 pound pork sausages, cooked in a skillet until browned, then drained well.
- ITALIAN SAUSAGE: I pound sweet or hot Italian sausages, cooked and cut into thin slices.
- BEEF: 1 pound lean ground beef, cooked in a skillet until browned, then drained.
- OLIVE: 1cup sliced pitted ripe or pimento-stuffed green olives.
- GREEN PEPPER: 2 small green peppers, sliced in thin strips.
- ONION: 2 small onions, minced.
- PIMENTO: ½ cup chopped canned pimentos.
See Also: How to Make Fruit Soups Recipes
- 1 package active dry yeast about 4½ cups all-purpose flour salt
- 1½ cup water olive or salad oil
- 1 medium onion diced, garlic clove, minced
- 1 16-ounce can tomatoes
- 1½ teaspoons sugar
- 1 teaspoon Italian herb seasoning mix ¼ teaspoon crushed red pepper
- 1 16-ounce package mozzarella cheese, shredded
- In a large bowl, combine yeast, 2 cup flour, and 1 teaspoon salt. In 1-quart saucepan over low heat, heat water until very warm (120’ to 130’F.) With mixer at low speed, just blend water into dry ingredients. At medium speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in ½ cup flour to make a thick batter; beat 2 minutes more. Stir in about 1½ cups flour to make a soft dough.
- On a floured surface knead dough about 8 minutes, adding more flour in needed. Shape into ball; place in a greased large bowl; cover; let rise until doubled, about1 hour.
- In 2-quart saucepan over medium heat, in 1 tablespoon hot oil, cook onion and garlic until tender. Add tomatoes and tomato paste. Stir to break up tomatoes.
- Add sugar, herb seasoning mix, red pepper, and 1 teaspoon salt; heat to boiling, stirring. Reduce heat to low; cover partially; simmer sauce 20 minutes.
- Punch down dough; cut in half; turn onto a lightly floured surface. Cover 15 minutes. Preheat oven to 450’F. Grease 2 large cookie sheets or 12-inch pizza pans.
- With a floured rolling pin, roll each dough half into a 13-inch circle.
- Fold circles of dough into quarters; lift onto cookie sheets and unfold.
- Pinch up edges of dough circle to from rim; brush circle with olive or salad oil.
- Sprinkle dough circles with half of the shredded mozzarella cheese. Top with tomato sauce.
- Sprinkle with the rest of the cheese. Bake 20 minutes or until the crust is golden. Cut into wedges.