I've read that making pizza from scratch is pretty easy.
Anybody have an easy recipe to share?

suds wrote on Sat, 28 Feb 2009 12:54:07 -0500:

> I've read that making pizza from scratch is pretty easy.
> Anybody have an easy recipe to share?

If you buy the pizza crust, the mozzarella and the sauce it's quite easy
to make an acceptable lunch with vegetables and meats of your choice.
Sure, it's not as good as the real thing but it's not bad when you are
hungry and in a hurry.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 28 Feb 2009 12:54:07 -0500, suds macheath
> wrote:

>I've read that making pizza from scratch is pretty easy.
>Anybody have an easy recipe to share?

Find a standard white bread recipe like the one on your package of
yeast. Substitute olive oil for the butter and water for the milk.
Follow the directions. It only needs to rise once and you're good to
go.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

suds macheath wrote:
> I've read that making pizza from scratch is pretty easy.
> Anybody have an easy recipe to share?


I just posted about this last week in a different thread. (not
surprised that you didn't see it though)

I'm using bread flour from a 25 pound bag, and it's pretty compacted.
(I should weight it next time to see how much "2 cups" really is.) You
might need to use a little more flour, but the dough is very soft and
just barely manageable, and it's supposed to be like that. Dust the
surface with a little more flour to keep it from sticking to your hands.
If you try to make a dough this wet using all purpose flour, you'll
have a big sticky mess:

I make the crust by putting 2 cups of bread flour, 1 cup of water, 1 tsp
salt, 2 Tbsp oil, and 1/2 tsp active dried yeast in a Tupperware bowl,
stir it up, and let it sit for an hour. Then I cover it and put in the
refrigerator and use it to make a pizza 2 or 3 days later. It's not so
much waiting a few days to make the pizza, it's having the dough mixed
up in advance and ready. The slow fermentation in the fridge adds to
the flavor, and it also develops the gluten without kneading.

For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
a paste over high heat, adding some garlic and oregano.

Usually just top with cheese, although I have been known to fry some
bulk turkey sausage with a little fennel seed and cayenne added, and
sprinkle that on top before adding the cheese.

I'm still working on my technique; trying to develop a "master recipe"
before working on variations. Good luck :-)

Best regards,
Bob

In article >,
zxcvbob > wrote:


> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
> a paste over high heat, adding some garlic and oregano.

Do you buy low salt tomatoes? I find that when I cook down canned
tomato products, they get inedibly salty.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> zxcvbob > wrote:
>
>
>> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
>> a paste over high heat, adding some garlic and oregano.
>
> Do you buy low salt tomatoes? I find that when I cook down canned
> tomato products, they get inedibly salty.
>


I like salty. Are stewed tomatoes available in low salt? I may try it.

Bob

zxcvbob wrote:
> Dan Abel wrote:
>> In article >,
>> zxcvbob > wrote:
>>
>>
>>> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down
>>> to a paste over high heat, adding some garlic and oregano.
>>
>> Do you buy low salt tomatoes? I find that when I cook down canned
>> tomato products, they get inedibly salty.
>>
>
>
> I like salty. Are stewed tomatoes available in low salt? I may try it.

Yes, they are. We use them all the time.

On Sat, 28 Feb 2009 19:35:37 -0800, Dan Abel > wrote:

>In article >,
> zxcvbob > wrote:
>
>
>> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
>> a paste over high heat, adding some garlic and oregano.
>
>Do you buy low salt tomatoes? I find that when I cook down canned
>tomato products, they get inedibly salty.

Can I call you a salt wuss and get away with it? Why don't you open a
can of tomato paste and use that?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sat, 28 Feb 2009 19:35:37 -0800, Dan Abel > wrote:
>
> >In article >,
> > zxcvbob > wrote:
> >
> >
> >> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
> >> a paste over high heat, adding some garlic and oregano.
> >
> >Do you buy low salt tomatoes? I find that when I cook down canned
> >tomato products, they get inedibly salty.
>
> Can I call you a salt wuss and get away with it? Why don't you open a
> can of tomato paste and use that?

I can get a "no salt added" tomato paste too. :-) IMHO the flavor is
superior.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Omelet > wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 28 Feb 2009 19:35:37 -0800, Dan Abel > wrote:
> >
> > >In article >,
> > > zxcvbob > wrote:
> > >
> > >
> > >> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
> > >> a paste over high heat, adding some garlic and oregano.
> > >
> > >Do you buy low salt tomatoes? I find that when I cook down canned
> > >tomato products, they get inedibly salty.
> >
> > Can I call you a salt wuss and get away with it?

Most people with certain medical risk factors are advised to reduce
their sodium consumption. That's what I've done, and now full salt
doesn't taste good to me anymore. Actually, I don't buy stewed tomatoes
very much because I don't like that much sugar in my tomatoes, either.

> > Why don't you open a
> > can of tomato paste and use that?

That's generally what I do. We buy the little cans at Costco (6oz).
You just have to buy a box. Rather than thickening canned tomatoes or
tomato sauce by cooking it down, I add a can of paste.

> I can get a "no salt added" tomato paste too. :-) IMHO the flavor is
> superior.

I've never met a can of tomato paste with added salt. Perhaps there are
regional differences? I've also found that canned crushed tomatoes
don't have added salt.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> zxcvbob > wrote:
>
>
> > For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
> > a paste over high heat, adding some garlic and oregano.
>
> Do you buy low salt tomatoes? I find that when I cook down canned
> tomato products, they get inedibly salty.

I ONLY buy "no salt added" tomato products. They are close to the same
price, so why not?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sat, 28 Feb 2009 19:35:37 -0800, Dan Abel > wrote:

>Do you buy low salt tomatoes?

We have a low salt tomato bed and the regular Morton salt tomato bed.
You pick!!

zxcvbob wrote:
> suds macheath wrote:
>> I've read that making pizza from scratch is pretty easy.
>> Anybody have an easy recipe to share?
>
>
> I just posted about this last week in a different thread. (not
> surprised that you didn't see it though)
>
> I'm using bread flour from a 25 pound bag, and it's pretty compacted. (I
> should weight it next time to see how much "2 cups" really is.) You
> might need to use a little more flour, but the dough is very soft and
> just barely manageable, and it's supposed to be like that. Dust the
> surface with a little more flour to keep it from sticking to your hands.
> If you try to make a dough this wet using all purpose flour, you'll
> have a big sticky mess:
>
> I make the crust by putting 2 cups of bread flour, 1 cup of water, 1 tsp
> salt, 2 Tbsp oil, and 1/2 tsp active dried yeast in a Tupperware bowl,
> stir it up, and let it sit for an hour.


When you say stir it do you mean just mix it to the point that all the
flour is wet?


Then I cover it and put in the
> refrigerator and use it to make a pizza 2 or 3 days later. It's not so
> much waiting a few days to make the pizza, it's having the dough mixed
> up in advance and ready. The slow fermentation in the fridge adds to
> the flavor, and it also develops the gluten without kneading.
>
> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
> a paste over high heat, adding some garlic and oregano.
>
> Usually just top with cheese, although I have been known to fry some
> bulk turkey sausage with a little fennel seed and cayenne added, and
> sprinkle that on top before adding the cheese.
>
> I'm still working on my technique; trying to develop a "master recipe"
> before working on variations. Good luck :-)
>
> Best regards,
> Bob

George wrote:
> zxcvbob wrote:
>> suds macheath wrote:
>>> I've read that making pizza from scratch is pretty easy.
>>> Anybody have an easy recipe to share?
>>
>>
>> I just posted about this last week in a different thread. (not
>> surprised that you didn't see it though)
>>
>> I'm using bread flour from a 25 pound bag, and it's pretty compacted.
>> (I should weight it next time to see how much "2 cups" really is.)
>> You might need to use a little more flour, but the dough is very soft
>> and just barely manageable, and it's supposed to be like that. Dust
>> the surface with a little more flour to keep it from sticking to your
>> hands. If you try to make a dough this wet using all purpose flour,
>> you'll have a big sticky mess:
>>
>> I make the crust by putting 2 cups of bread flour, 1 cup of water, 1
>> tsp salt, 2 Tbsp oil, and 1/2 tsp active dried yeast in a Tupperware
>> bowl, stir it up, and let it sit for an hour.
>
>
> When you say stir it do you mean just mix it to the point that all the
> flour is wet?


Yes. Why should I knead the dough when the yeast will do it for me if I
just give it time? :-) (Actually, I do knead it briefly as I get it
ready for the pan) HTH

Best regards,
Bob

suds macheath > wrote:

> I've read that making pizza from scratch is pretty easy.

You need to find better books.

-sw

On Sat, 28 Feb 2009 12:54:07 -0500, suds macheath
> wrote:

>I've read that making pizza from scratch is pretty easy.
>Anybody have an easy recipe to share?

Anything you need to know is he

http://www.pizzamaking.com/forum/

Lou

On Feb 28, 6:42*pm, Lou Decruss > wrote:
> On Sat, 28 Feb 2009 12:54:07 -0500, suds macheath
>
> > wrote:
> >I've read that making pizza from scratch is pretty easy.
> >Anybody have an easy recipe to share?
>
> Anything you need to know is he
>
> http://www.pizzamaking.com/forum/
>
> Lou

A Pizza stone would be a must.

On Sat, 28 Feb 2009 12:54:07 -0500, suds macheath
> wrote:

>I've read that making pizza from scratch is pretty easy.
>Anybody have an easy recipe to share?

A few people have posted their crust recipes. Here's the recipe I use
for sauce (otherwise, you can buy it in jars or cans):

* Exported from MasterCook *

Pizza Sauce

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Sauces/Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove -- pressed
8 ounces tomato sauce
6 ounces tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon black pepper

Heat oil in a small saucepan. Add onions, and satué until golden.
Stir in garlic, tomato sauce, tomato paste, Worcestershire sauce,
Parmesan cheese, basil, oregano, and black pepper. Simmer for about
15 minutes.

Cuisine:
"Italian"

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On Sun, 01 Mar 2009 21:03:31 -0600, Damsel in dis Dress
> wrote:

>A few people have posted their crust recipes. Here's the recipe I use
>for sauce (otherwise, you can buy it in jars or cans):

I don't believe you could make that recipe for a dollar....about the
cost of a jar. What do you use to make White Pizza?

On Mon, 02 Mar 2009 07:24:36 -0500, Mr. Bill > wrote:

>On Sun, 01 Mar 2009 21:03:31 -0600, Damsel in dis Dress
> wrote:
>
>>A few people have posted their crust recipes. Here's the recipe I use
>>for sauce (otherwise, you can buy it in jars or cans):
>
>I don't believe you could make that recipe for a dollar....about the
>cost of a jar. What do you use to make White Pizza?

It's a trade-off. Do you want homemade, where you can control the
flavor, or do you want easy and less expensive? I do both, depending
on how energetic I'm feeling and on what's in the house.

I've never made White Pizza. I'd be happy if someone posted a recipe,
though.

Carol

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Change "invalid" to JamesBond's agent number to reply.

"Damsel in dis Dress" ha scritto nel messaggio
Do you want homemade, where you can control the> flavor, or do you want easy
and less expensive?

How about clean, even, these days.
>
> I've never made White Pizza. I'd be happy if someone posted a recipe,
> though.
>
> Carol

You do not need a recipe. Start with the best crust you can make. Don't
put tomato on it. Put whatever else you like on it.

My fave to make at home is sliced garlic, sprinkling of crushed chili
pepper, fresh mozzarella and oil-- needs salt too.
Some of my faves to buy a potato and onion, with just that, some
rosemary, black pepper and raw oil when cooked. Zucchine, which is sliced
garlic, zucchine, salt and oil. My fave pizza period is stracchino cheese
with raw arugula torn over it when it comes out and then a thread of good
raw oil.
Many like tuna and onion, but I don't.

On Mon, 2 Mar 2009 13:56:16 +0100, "Giusi" >
wrote:

>"Damsel in dis Dress" ha scritto nel messaggio
>
>Do you want homemade, where you can control the> flavor, or do you want easy
>and less expensive?
>
>How about clean, even, these days.

I still start with a canned tomato sauce, so mine isn't completely
homemade. I'd love to put tomato slices on our pizzas, but Crash gets
sick from the texture. Some folks do. I used to get sick from
bananas, even though I love them.

>> I've never made White Pizza. I'd be happy if someone posted a recipe,
>> though.
>
>You do not need a recipe. Start with the best crust you can make. Don't
>put tomato on it. Put whatever else you like on it.
>
>My fave to make at home is sliced garlic, sprinkling of crushed chili
>pepper, fresh mozzarella and oil-- needs salt too.

Thank you! We love white pizza, but haven't had it in years, since we
moved from St. Paul.

>Some of my faves to buy a potato and onion, with just that, some
>rosemary, black pepper and raw oil when cooked. Zucchine, which is sliced
>garlic, zucchine, salt and oil. My fave pizza period is stracchino cheese
>with raw arugula torn over it when it comes out and then a thread of good
>raw oil.

If I were making one just for myself, I think I'd go with Greek salad
ingredients. We may go with clams when I make this.

>Many like tuna and onion, but I don't.

Hot tuna and I are bitter enemies. LOL!

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> wrote:

> Do you want homemade, where you can control the
>flavor, or do you want easy and less expensive?

I don't rely on the "sauce" for the flavor....just the topping
ingredients and a fresh sprinkle of Penzeys' Italian seasoning. That
does more than a couple of tablespoons of sauce spread across the
crust. And the BEST mozzarella and grated parmesan cheese you can
afford!!

On Mon, 02 Mar 2009 08:50:50 -0500, Mr. Bill > wrote:

>On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> wrote:
>
>> Do you want homemade, where you can control the
>>flavor, or do you want easy and less expensive?
>
>I don't rely on the "sauce" for the flavor....just the topping
>ingredients and a fresh sprinkle of Penzeys' Italian seasoning. That
>does more than a couple of tablespoons of sauce spread across the
>crust. And the BEST mozzarella and grated parmesan cheese you can
>afford!!

A bad sauce can destroy my pizza-eating experience. There have been
several occasions where I took one bite and decided that a peanut
butter sandwich sounded good. It's usually the sauces that are heavy
on tomato paste (I know, people have been talking about using that,
but it's just not my cup of tea).

Carol, donning body armor

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Change "invalid" to JamesBond's agent number to reply.

On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> wrote:

>I've never made White Pizza. I'd be happy if someone posted a recipe,
>though.

Carol...this is my recipe. Been using it for quite a while.

I love it and sometimes replace the fresh basil with Sunny Paris. This
sauce is perfect for Thai chicken pizza.


@@@@@ Now You're Cooking! Export Format

White Pizza Sauce Recipe

none

2 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons fresh basil, minced
1/2 cup parmigiano-reggiano cheese; shredded

Heat butter in a small saucepan. Add flour and stir until thoroughly
mixed.

Slowly whisk in milk, adding gradually. Stir in remaining ingredients.
Will thicken upon standing.


** Exported from Now You're Cooking! v5.84 **

On Mon, 02 Mar 2009 09:04:15 -0500, Mr. Bill > wrote:

>On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> wrote:
>
>>I've never made White Pizza. I'd be happy if someone posted a recipe,
>>though.
>
>Carol...this is my recipe. Been using it for quite a while.
>
>I love it and sometimes replace the fresh basil with Sunny Paris. This
>sauce is perfect for Thai chicken pizza.
>
>
>@@@@@ Now You're Cooking! Export Format
>
>White Pizza Sauce Recipe

I love Thai chicken pizza. I've only had it once, but it was great.
Now that I'm making pizzas at home, I can make a small one just for
myself. Great idea! And you can't go wrong with Sunny Paris.

Thanks,
Carol

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On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> wrote:

>I've never made White Pizza. I'd be happy if someone posted a recipe,
>though.

Try pesto pizza sometime, again it's straight from the jar.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 02 Mar 2009 08:54:23 -0800, sf > wrote:

>On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> wrote:
>
>>I've never made White Pizza. I'd be happy if someone posted a recipe,
>>though.
>
>Try pesto pizza sometime, again it's straight from the jar.

I have a jar of pesto that came bundled with spaghetti sauce. I
haven't had a clue what to do with it. Pizza sounds good!

Thanks,
Carol

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
Damsel in dis Dress > wrote:

> On Mon, 02 Mar 2009 07:24:36 -0500, Mr. Bill > wrote:
>
> >On Sun, 01 Mar 2009 21:03:31 -0600, Damsel in dis Dress
> > wrote:
> >
> >>A few people have posted their crust recipes. Here's the recipe I use
> >>for sauce (otherwise, you can buy it in jars or cans):
> >
> >I don't believe you could make that recipe for a dollar....about the
> >cost of a jar. What do you use to make White Pizza?
>
> It's a trade-off. Do you want homemade, where you can control the
> flavor, or do you want easy and less expensive? I do both, depending
> on how energetic I'm feeling and on what's in the house.

We do both, at the same time!

The easiest is to open a can of tomato sauce (a small can, 8 oz is
plenty for us), spoon on pizza and spread around. It's already
seasoned. We add dried herbs on top of that. If we're ambitious, we'll
put the dried herbs in the can of sauce and let it sit for a few minutes
before spreading.

--
Dan Abel
Petaluma, California USA

Damsel in dis Dress > wrote in
:

> I've never made White Pizza. I'd be happy if someone posted a recipe,
> though.
>
>

@@@@@ Now You're Cooking! Export Format

White Pizza Sauce

none

2 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons fresh basil, minced
1/2 cup parmigiano-reggiano cheese, shredded

This white sauce is a nice change of pace. Its great for a chicken pizza
and is also a good pasta sauce.

Heat butter in a small saucepan. Add flour and stir until thoroughly
mixed.

Slowly whisk in milk, adding gradually. Stir in remaining ingredients.
Will
thicken upon standing.


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

On Tue, 03 Mar 2009 13:52:20 GMT, hahabogus > wrote:

>White Pizza Sauce
>
>none
>
>2 tablespoons butter
>3 tablespoons flour
>1 cup milk
>1/4 teaspoon salt
>1/8 teaspoon pepper
>1 garlic clove, minced
>2 tablespoons fresh basil, minced
>1/2 cup parmigiano-reggiano cheese, shredded


Gee...Alan...that looks exactly like the recipe that I posted
including the spell check and format errors. How ironic that would
happen.

On Sun, 01 Mar 2009 21:03:31 -0600, Damsel in dis Dress
> wrote:

>A few people have posted their crust recipes. Here's the recipe I use
>for sauce (otherwise, you can buy it in jars or cans):

I put a little EVOO on the crust and use tomato paste right out of the
can.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Sun, 01 Mar 2009 21:03:31 -0600, Damsel in dis Dress
> > wrote:
>
>> A few people have posted their crust recipes. Here's the recipe I use
>> for sauce (otherwise, you can buy it in jars or cans):
>
> I put a little EVOO on the crust and use tomato paste right out of the
> can.
>
>

You are very wise. I leave out the EVO and spread on the paste out of
the can. I like to use my fingers for this. Of course, I'll add salt and
pepper and your standard Italian herbs on top of the paste. Pizza sauces
have too much water in them and yer topping tend to slide about. Too
unstable and squishy, I don't like that one bit. I'll also use pesto if
I got it and want something other than the color red.

On Tue, 03 Mar 2009 13:45:47 -1000, dsi1 > wrote:

>sf wrote:
>>
>> I put a little EVOO on the crust and use tomato paste right out of the
>> can.
>
>You are very wise. I leave out the EVO and spread on the paste out of
>the can. I like to use my fingers for this.

Try OO or EVOO next time. Hey, it's good for you!

>Of course, I'll add salt and pepper and your standard Italian herbs on
>top of the paste.

IMO, it goes w/o saying. I don't add salt & pepper, but tastes vary.

>Pizza sauces
>have too much water in them and yer topping tend to slide about. Too
>unstable and squishy, I don't like that one bit. I'll also use pesto if
>I got it and want something other than the color red.

Basil pesto is always a good alternative to tomato paste or tomato
pesto. Yep, I buy "tomato pesto" in a jar... don't ask me why they
call it pesto. The brand is "Classico" if you want to read the label.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West