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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Posted to alt.recipes,alt.food.recipes,rec.food.cooking,alt.bread.recipes,rec.food.baking
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Easy home-made pizza (with picture). Eat your heart out.
On Dec 16 2006, 10:39 am, "Pandora" > wrote:
> "John" > ha scritto nel messaggionews:458414d7$0$7063$4c368faf@roadrunner. com... > > > First, here are the results (broadband/DSL recommended): > > >http://i10.tinypic.com/2eklx6f.jpg > > Gnam Gnam! It seems very good! > > thank you for this pic! > > -- > Merry Christmas > Pandora > -------------------------------------- > > > > > > > The pizza peel is also homemade. I made it from scrap wood and coated in > > shellac. I have it for about 10 years. > > > Dough for a 13"-15" pizza > > > 3/4 cups of water. > > 1/2 tsp yeast > > 1/2 tsp sugar (sucrose) > > about 2 cups of KA white flour. > > > Add yeast and sugar to warm water to dissolve. > > > I use a cuisinart to knead the dough. The dough should be just slightly > > sticky. > > > Let dough rise is a slightly oily pot for about and hour or two. > > > Preheat oven to 550 degrees with pizza stone in oven. > > > I use Tuttorosso crushed tomatoes with basil for the pizza sauce. I found > > it a lot less expensive (about $1 per 28oz can) and much better tasting > > than commerical "pizza" sauce. > > > I use Sargento mozzarella & provolone. Every now and then my supermarket > > has them on sale for half price so I stock on them. > > > I roll the dough on a lightly dusted pizza peel. I measure the dough out > > for my pizza stone; a 14" stone bought from Bed & Bath for $15. I wish I > > still had my commercial oven where I used to make 20" pizzas. > > > Add a little oregano and or garlic powder to the top of the cheese. > > > Slide the pizza onto heated stone in oven. > > > Carefully watch the pizza. It can go from delicious to burned in a few > > minutes. When the bottom the crust is slightly brown, I remove the pizza. > > > My pizza costs me about $2 to $3 and we greatly prefer it to the local > > salty greasy "pizza". If we were in NYC, then that would be another > > matter.- Hide quoted text - > > - Show quoted text - damn that looks good! |
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