Pizza – How to Achieve a Wood Burning Oven Effect at Home

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Duration : 0:4:2

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What are some great breakfast pizza recipes?

I need to spice up my breakfast at home. Any good recipes besides the ole bacon and biscuits?

Breakfast Pizza –

INGREDIENTS
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

DIRECTIONS
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

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Italian Easter Pizza –

INGREDIENTS
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon baking powder
1/2 cup vegetable oil
1 cup milk
3 eggs

3 pounds mild Italian sausage
3 (16 ounce) containers ricotta cheese
5 eggs
2 teaspoons salt
2 teaspoons ground black pepper
9 hard-cooked eggs, sliced
1 egg, beaten

DIRECTIONS
Make the dough first. In a large bowl, stir together the flour, salt, sugar and baking powder. Combine the oil, milk and 3 eggs, pour into the dry ingredients and stir until the dough holds together well. If you have a stand mixer, use the dough hook attachment to mix until smooth.
Preheat the oven to 350 degrees F (175 degrees C). Divide the dough in half. Roll out one half of the dough to fit a 14×18 inch baking sheet with sides that come up at least 1/2 inch. If the dough is too stiff to roll out to that size, let it rest for a few minutes and come back to it. Fit the dough into the baking sheet. Set aside.
Place the sausage into a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off the grease and set aside to cool. Mix together the ricotta cheese, 5 eggs, salt, pepper and hard-cooked eggs in a large bowl. When the sausage is cool, stir it into the cheese and eggs. Spread this mixture evenly over the crust in the pan. Roll out the remaining dough and place on top. Roll the edges and pinch together to seal. Brush the top crust with the beaten egg.
Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 1 hour. Cool for at least 10 minutes before cutting into servings. This can be served warm or cold.

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Sunny-Side-Up Pizza –

INGREDIENTS
1 (10 ounce) package pre-baked thin Italian bread shell crust
6 eggs
1 1/2 cups shredded mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 small onion, chopped

DIRECTIONS
Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out six circles from crust, evenly spaced and about 1 in. from edge. (Remove circles and save for another use.)
Bread an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake at 450 degrees F for 8-10 minutes or until the eggs are completely set

Do you have a good recipe for home made pizza ?

I would like to try something different from what I’m used, this weekend.

Thank you for sharing!:)

Hi Moon!

Okay, here is the recipe for one of my very favorite pizza’s; it’s called Barbecue Chicken Pizza…

Pizza crust:

INGREDIENTS:

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 2 cups whole wheat flour
* 2 teaspoons dried basil, oregano, or Italian seasoning, crushed
* 1/4 cup wheat germ
* 1 teaspoon salt
* 1 tablespoon honey

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4. Roll dough on a floured pizza pan (I prefer a pizza stone), and poke a few holes in it with a fork.

To this, I spread my favorite barbeque sauce (in place of pizza sauce), then cover with grilled or baked skinless, boneless chicken breast (torn apart), cover with sliced sweet purple onion (or my favorite – Vidalia onions), then cover with Smoked Mozzarella Cheese (or any cheese that you prefer). Bake until crust edges are golden brown. Enjoy!!

home run inn pizza recipe?

Does anyone have a recipe or one close for home run inn pizza from chicago

Hi ,I use a recipe using the betty hagman mix,it comes out real doughy
and is the best that I have had so far.
1 1/2 cups betty hagman mix
1 1/2 teasp baking powder
1 teasp xanthan gum
1/2 teasp salt
1 teasp sugar
7/8 cup lukewarm water
1 tablespoon rapid rising yeast
1 egg or 1/4 cup egg sub.
1 tablespoon vegetable oil
425 oven spray 15" pizza pan with veg. oil spray

Blend the flour baking powder,xanthan gum, and salt, set aside. Add
sugar to the water and stir in yeast,let bubble slightly. In a mixing
bowl beat with hand mixer at low speed, the egg,oil,and the yeast
water.Beat in half the flour.With a spoon stir in the rest. Pour the
batter onto the prepared pizza pan and spread with a spatula with
slightly raised edges. Allow to rise 10 minutes and then add
sauce,cheese, and whatever else you want.It says to bake for 25 to 30
minutes but our oven cooks it in 15 minutes. The recipe sounds like a
lot of work but after a couple of times its real easy.

You can try this recipe for white bread but maybe reduce the sugar
and increase the salt a little and it might taste more like pizza crust.
For me, mixes never quite do the trick: Gluten Free Bread – Barbara Emch

Mix with wisk:
2 cups tapioca starch
2 cups fine rice flour
2/3 cup nonfat dry milk
2 tsp xanthan gum
1 tsp salt
1/4 cup plus 1 T sugar
2 pkgs fast rise yeast
Mix with dough hooks in large bowl:
1 1/4 cups warm water
3 large eggs (warm by putting in bowl of warm water)
1/4 cup vegetable oil
1 tsp lemon juice

Add the dry ingredients to wet ingredients and beat for several minutes. Place in two greased loaf pans and allow to rise for at least 1 hour in slightly warm oven with a pan of warm water. Remove loaves while oven is preheated to 350 deg, then bake for about 25 min or until done. Allow to cool for a few minutes, then remove from pans and cool on racks. Cut into slices and freeze. Defrost by microwaving or toasting. May be used for pizza dough or rolls, but baking time must be shortened. =20 It’s important if you are making pizza to allow the dough to rise for an hour, then remove from oven as oven is preheating and bake the dough completely before putting the toppings on. Otherwise, your pizza will be mushy and the dough will be very gluey. Good luck

Looking for a great home made pizza sauce recipe. Any chefs or seasoned cooks out there that would share?

Thank you in advance.
Loved your rexcipe SM. With the paste do you use a small can or large? Thanks again. BTW I love your user name. It is different.
Recipe. I hate typo’s.

I have been making my own sauce for years – I don’t have exact measurements but I will try to approximate.

3 cans crushed tomatoes
1 can tomato paste
1 tbsp sugar
4 fresh tomatoes diced
salt
pepper
a lot of fresh garlic
olive oil
basil
2 vidalia onion, chopped
pork shank (optional, you can use a beef broth cube or omit it totally)

Saute onions and garlic in oil, DO NOT BURN (this is a slow cook recipe) Add all ingredients except basil (that goes in at end). Slow cook for a couple hours, never letting it boil.

Cooking at Home for a Girls Night Out : Making Pizza Sauce For A Girl’s Night Out: Part 2

How to make pizza sauce for your next girl’s night out; get some expert tips on making party food and cocktails in this free cooking video.

Expert: Marieve Herington
Contact: www.marieve.ca
Bio: Marieve Herington, has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance Event coordinating and catering company when she was only 16.
Filmmaker: Nili Nathan

Duration : 0:1:19

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Technorati Tags: caramel, cocktails, cook, cooking, dough, expertvillage, free, pizza, popcorn, Recipe, recipes, vegetables, veggies, videos

Cooking at Home for a Girls Night Out : Making Margarita Pizza For A Girl’s Night Out

How to make a margarita pizza for your next girl’s night out; get some expert tips on making party food and cocktails in this free cooking video.

Expert: Marieve Herington
Contact: www.marieve.ca
Bio: Marieve Herington, has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance Event coordinating and catering company when she was only 16.
Filmmaker: Nili Nathan

Duration : 0:2:23

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Technorati Tags: caramel, cocktails, cook, cooking, dough, expertvillage, free, pizza, popcorn, Recipe, recipes, vegetables, veggies, videos

Gourmet Pizza Recipes

Prepare and cook great tasting pizza at home using simple quality ingredients and “Cookware of the Earth, For The Earth”. 1870 Collection Terracotta http://www.terraallegraimports.com/ can be used on the grill, charcoal, woodfires as well as traditional indoor cooking methods.

Duration : 0:5:35

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Technorati Tags: authentic, clay, cookware, earth-sustainable, easy, food, green, health, home, Italian, made, pizza, recipes, terracotta

Pizza recipe with home made dough and sauce

Home made pizza with home made dough and home made sauce. Add 1 package yeast to 1 cup 110 degree water & 1.5 teaspoons sugar. Wait 10 minutes until foamy. Add to 2 1/2 cups flour, 2 tablespoons olive oil, 1/2 teaspoon salt. Mix, kneed and roll pizza crust. Put in 450 degree oven for 6 minutes. The sauce is 6 oz. tomato paste, 8 oz. tomato sauce, garlic, , tablespoon italian seasoning, teaspoon sugar, 1/2 teaspoon salt, red & black pepper. It’s best to let the sauce rest for an hour. Remove pizza from oven after 6 minutes and cover with sauce, cheese and meat. Back into oven for about 8 minutes.

Duration : 0:3:25

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Technorati Tags: dough, from, home made pizza, home made pizza dough, home made pizza sauce, meat lovers pizzs, pizza, scratch

Home made Pizza Recipe?

what is good recipe for home made pizza

Thin-Crusted Pizza Recipe Courtesy of Gourmet Magazine

1 1/2 cups unbleached, all-purpose flour
1 teaspoon salt
1/2 cup warm (110 degree) tap water
2 teaspoons active dry yeast
4 tablespoons olive oil
One 12-inch round pizza pan
*Note: If you double this recipe to make two pizzas, do not double the quantity of yeast.

Place the flour and salt in a 2-quart mixing bowl and stir well to mix; make a well in the center.
Measure the water and pour it into a small bowl. Sprinkle the yeast on the surface of the water and leave it to soften 3 or 4 minutes. Whisk the yeast and water together then whisk in 1 tablespoon of the oil.

Pour the liquid mixture to the well into the flour and stir with a rubber spatula to form a soft, sticky dough. Turn the dough out on a floured work surface. Knead the dough gently, folding it over on itself, and scraping it off the surface with a spatula or plastic scraper if it is very sticky. Avoid adding more flour to the dough — that will produce a tough pizza. Knead for about 5 minutes, until the dough is smooth and no longer so sticky.

Rinse and dry the bowl. Spread 1 tablespoon oil all around the inside of the bowl. Form the dough into a ball and place in the bowl. Turn the ball upside down, so that the top surface of the dough is oiled, and cover the bowl with plastic wrap. Allow dough to rise at room temperature about 1 hour, or until doubled in bulk. For advance preparation, cover and refrigerate the dough several hours or even overnight.

To form the pizza crust, generously flour the work surface. Flour your hand and scrape the dough from the bowl in one piece, without stretching or folding it. Place the dough on the floured work surface so that what was on top in the bowl is now underneath.

Scatter a tablespoon or so of flour over the dough and press down on it with the palm of the hand. Be careful to keep the dough an even disk shape. If the dough is freshly made, it may resist slightly. Should that happen, cover it with plastic wrap and allow it to rest for about 5 minutes, then resume the process. If the dough has been rested for a long time either in the refrigerator or at room temperature, it will respond easily.

Form your right hand into a fist and begin to press the dough in a circle, about 1/2-inch in from the edge of the dough, with the middle joints of your fingers (as though knocking on a door). Pull gently with your other hand on the edge of the dough, opposite where the dough is being pressed. Continue around the crust two or three times in this manner to flatten and widen it. For a rectangular crust, press and pull the dough into a rectangular shape — use a rolling pin of the dough resists. Pour the remaining 2 tablespoons olive oil onto a round or rectangular pizza pan and spread it with the palm of one hand. Fold the crust in half and transfer it to the oiled pan. Unfold the dough and press it into place in the pan with the palms of both hands, gently stretching from the center outward. If the dough resists, cover with plastic wrap and allow it to rest for about 5 minutes, then resume the process.

When the dough is properly stretched, it should be about 1/8-inch thick and have a 1/2-inch wide border which is slightly thicker.

Set racks at the lowest and highest levels of the oven and preheat to 450 degrees.

Top the pizza with any of the suggestions that follow the recipe. Bake the pizza on the bottom rack of the oven for about 30 minutes. After about 10 minutes, lift an end of the pizza with a metal spatula to check that the bottom is not burning. If the bottom is coloring too quickly, slide another pan under the first one. If the bottom is light golden, check again after another 10 minutes. When the pizza is done, the top should be sizzling gently, and the bottom a dark brown. If the top has not colored sufficiently when the bottom is done, place pizza on top rack of the oven for an additional 5 minutes

PIZZA NAPOLETANA
1 1/2 cups chopped, well-drained canned tomatoes
2 tablespoons finely grated Parmesan or Pecorino Romano
1 teaspoon dried oregano
2 tablespoons olive oil

PIZZA MARGHERITA
This pizza was invented in 1889 by Neapolitan pizzaiolo Raffaele Esposito and named for Queen Margherita of Italy. The pizza echoes the colors of the flag of the newly united Italy: red (tomatoes), white (mozzarella), and green (basil). It is perfect in summer when fresh perfectly ripe tomatoes and basil are in season. If you use fresh tomatoes, you will need about 1 pound, perfectly ripe, either round or plum. Plunge them into boiling water for half a minute, remove and peel them. Halve the tomatoes and squeeze out the seeds, then chop and drain the pulp.

Sprinkle 3 tablespoons coarsely chopped fresh basil on the dough before adding the tomatoes and 2 tablespoons oil. Sprinkle the pizza with 2/3 cup shredded mozzarella.

Variations:

Pizza Nuda: This is really a focaccia, but it is made with the crust for Pizza Napoletana. Bake the pizza crust with a drizzle of oil and a sprinkling of coarse salt. The result will be thin and delicate, somewhat like a flour tortilla in flavor and texture.

More Pizza Toppings:

Though I am partial to a typically Italian tomato and mozzarella pizza topping, there are many alternatives. The following should inspire you on to create your own favorite pizzas, either the thick- or thin-crusted variety. Remember though: too much of any topping makes for a wet and soggy pizza, no matter how long it is baked. For numbers 4 and 5, spread the toppings on the completely baked or grilled crust.

1: 2 cups coarsely grated assorted cheeses, such as Gruyere, Fontina, Gorgonzola or Roquefort (crumbled), and Parmesan, plus a drizzle of 2 tablespoons olive oil.

2: 2 cups roasted peppers cut into thin strips, plus a drizzle of 2 tablespoons olive oil, a peeled and thinly sliced clove of garlic, and a sprinkling of 1 or 2 tablespoons grated Parmesan.

3: Substitute 1 cup of crumbled mild goat cheese for the Parmesan with the roasted peppers, above.

4: Spread the crust with 1 cup ricotta seasoned with salt, pepper and a teaspoon of crumbled dried oregano. Top with 4 ounces shredded prosciutto.

5: Top the completely baked crust with thinly sliced smoked salmon. Cover with dabs of creme fraiche, ground pepper, chopped onion, and capers.

Tips:

1. Make and partially bake several crusts. Wrap well and freeze; then grill as needed. The crusts don’t even need to be defrosted before grilling.

2. Make pizza dough the day before and store tightly covered in the refrigerator. The chilled dough will stretch or roll out even more easily.

3. For a pizza party, make a number of crusts in advance, then prepare bowls of toppings so guests can create their own topping combinations.

Storage: Serve immediately. If the pizza has to wait, the crust may become soggy and reheating may make it hard rather than crisp.
Hints for Success: Be sure that the oven has preheated sufficiently before putting in the pizza. A pizza with an underdone crust is very unappetizing

VARIATION:

GRILLED PIZZA: Grilled pizza is one of the most popular items at Al Forno, Johanne Killeen and George Germon’s charming restaurant in Providence, Rhode Island. In their book Cucina Simpatica, (HarperCollins, 1991) they give detailed instructions for preparing pizza their way. My method is simplified using a partially baked pizza crust on a covered charcoal or gas grill.

To grill any of the thick- or thin-crusted pizzas in this chapter, allow the dough to rise in the pan and bake it on the middle rack of a preheated 450 degree oven, without the toppings, for about 10 minutes, until the dough is set and no longer sticky. Brush oil on the surface of the dough and immediately turn it out of the pan onto a preheated grill. Cook 2 to 3 minutes, or until well colored. Turn dough back over on grill and quickly place toppings on already-grilled side. Cover with a tent of foil or the lid of the grill and cook 5 minutes longer. Serve immediately

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