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Homemade Pizza (Pinnacle) (2)

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 each RECIPES FOLLOW

Instructions:

SEE HOMEMADE PIZZA (1) FLOUR THE SURFACE YOU WILL USE TO ROLL OUT THE
DOUGH. YOU CAN NOT USE TOO MUCH FLOUR. USING A ROLLING PIN, ROLL
DOUGH TO ABOUT 13 - 14" CIRCLE. IT MIGHT SEEM IMPOSSIBLE BUT CAN BE
DONE. PLACE THE ROLLED OUT CRUST ON A GREASED PAN. USE YOUR FINGER
TIPS TO PRESS THE DOUGH TO THE PAN. TRIM OFF EXCESS DOUGH FROM AROUND
THE EDGES AND PUT IT WITH THE REMAINING DOUGH. THICK CRUST: START
WITH A BALL OF DOUGH SLIGHTLY LARGER THAN A BASEBALL. PLACE THE DOUGH
IN THE CENTER OF THE GREASED PIZZA PAN AND WITH YOUR HANDS, PUSH AND
SPREAD THE DOUGH UNTIL IT COVERS THE ENTIRE PAN. DO NOT PUT THE
TOPPINGS ON TO HEAVILY UNTIL YOU GET THE FEEL FOR FLAVOR. COOKING THE
PIZZA: THE BEST TEMPERATURE TO COOK THE PIZZA AT IS AROUND 475 F. IT
ONLY TAKES ABOUT 12 -14 MINUTES TO COOK A PIZZA SO KEEP A CLOSE EYE
ON YOUR MASTERPIECE. AFTER THE PIZZA HAS COOKED FOR ABOUT TEN MINUTES
YOU ARE READY TO TEST THE CRUST FOR DONENESS. DO THIS BY LIFTING THE
EDGE WITH A SPATULA. IF THE PIZZA SLIDES IN THE PAN WHEN YOU SHAKE
IT, YOU ARE READY FOR THE LAST STEP. REMOVE THE PIZZA FROM THE OVEN
AND PLACE THINLY SLICED MOZZARELLA CHEESE ON TOP. SLIDE THE PIZZA OFF
THE PAN ONTO THE OVEN RACK. COOK FOR ABOUT 5 MINUTES. YOU NOW HAVE A
PIZZA WITH A GOLDEN BROWN CRUST AND CRISP.
**************** TIPS FOR PIZZA MAKERS ******************* FOR
THE DOUGH: 1. USE A HEAVY GLASS BOWL RINSED WITH WARM WATER TO LET
THE DOUGH RISE. 2. YOU CAN USE THE DOUGH WITHOUT RISING IF YOU ARE IN
A HURRY. 3. TRY PUTTING SMALL AMOUNTS OF SPICE IN THE DOUGH WHILE
MIXING IT UP. 4. YOU CAN USE WHOLE WHEAT OR RYE FLOUR IN PLACE OF ALL
PURPOSE FOR A
DIFFERENT TASTE. 5. YOU CAN ADD CHEESE TO THE FLOUR TO MAKE A
TASTEY DOUGH. 6. DON'T THROW OUT LEFT OVER DOUGH, IT WILL KEEP IN THE
REFRIGERATOR FOR
MORE TWO WEEKS. MAKE SURE YOU STORE IT IN A LARGE BAG AS IT WILL
RISE
SOME. WHEN YOU ARE READY TO USE THE DOUGH LET IT WARM SOME FIRST.
THE SAUCE: 1. IF THE OIL RISES TO THE TOP WHILE COOKING, SIMPLY STIR
IT BACK IN WHEN
COOKING IS FINISHED. 2. YOU CAN USE THE SAUCE WHILE IT IS STILL
HOT, YOU DON'T HAVE TO LET IT
COOL FIRST. 3. THE SAUCE CAN BE KEPT IN THE REFRIGERATOR FOR UP TO
ONE WEEK. TO KEEP
IT LONGER, FREEZE IT! 4. A MIXTURE OF 1 TABLESPOON FLOUR AND 14/
CUP WATER WILL SPEED UP
THICKENING PROCESS. 5. TO INCREASE THE YIELD OR CHANGE THE FLAVOR
OF THE SAUCE, YOU CAN ADD
ANY CANNED PIZZA SAUCE TO THE RECIPES ABOVE. 6. USE CRUSHED SPICES
IN ALL THE RECIPES RATHER THAN POWDERED. 7. YOU GROUND, DRY ONION OR
GARLIC INSTEAD OF FRESH. FOLLOW THE DIRECTIONS ON THE PACKAGE FOR
AMOUNTS TO USE. THE FINAL: 1. IF YOU USE SLICED MOZZARELLA CHEESE YOU
WILL FIND THE SLICE THICKNESS
VARIES GREATLY. YOU MAY NEED TO PLACE THE CHEESE ON BEFORE YOU
SLIDE
THE PIZZA OFF THE PAN, TO KEEP THE CRUST FROM BEING DONE BEFORE THE
CHEESE MELTS. 2. IF THE CRUST IS DONE AND THE CHEESE IS NOT MELTED,
SLIDE THE PIZZA BACK
ONTO THE PAN. 3. IF THE PIZZA IS TO SOFT WHEN YOU SLIDE IT OFF THE
PAN, YOU DID NOT USE
ENOUGH FLOUR. USE MORE NEXT TIME. 4. IF YOU HAVE ANY CHOPPED
CHEESE LEFT OVER, FREEZE IT AS IT MOLDS FASTER
AFTER BEING GRATED. 5. USE LEFT OVER SAUCE IN ANY ITALIAN DISH
CALLING FOR TOMATO TYPE SAUCE.
OR YOU MAY SAVE IT IN THE REFRIGERATOR FOR A GOOD MIDNIGHT PIZZA
SNACK.
********************* FOR A FAST PIZZA
***************************** YOU CAN MAKE A FAST PIZZA BY USING
TORTILLAS, EITHER CORN OR FLOUR. EVERYTHING ELSE REMAINS THE SAME.
ALL INGREDIENTS GO ON TOGETHER ON A TORTILLA CRUST PIZZA AS THEY COOK
VERY FAST. BE SURE TO KEEP A CLOSE EYE ON THEM WHILE COOKING. YOU
STILL WANT TO SLIDE THE PIZZA'S OFF THE PAN BEFORE THEY ARE DONE TO
CRISP UP THE CRUST. IT IS CERTAINLY HOPED THAT YOU WILL ENJOY THE
RECIPES ABOVE AND HAVE FUN MAKING HOMEMADE PIZZA'S FOR YOUR FAMILY.