"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-10-2006, 03:50 PM   #1
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
Pizza Pizza! (Jan 14, 2006)

OK everyone, lets all do a pizza night on Saturday January 14, 2006. I plan to make mine pretty traditional. I will post my dough recipe shortly, (just have to find it!) but my tomato sauce is easy:

1 small tin tomato paste
1 large tin tomato sauce
minced onion
about 2 tbsp oregano

I top this with assorted meat and cheese and Voila!

Who wants to join me?

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-10-2006, 04:00 PM   #2
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
I've never made homemade pizza, but, if I can find a recipe for it, I will do it too!!
texasgirl is offline   Reply With Quote
Old 01-10-2006, 04:03 PM   #3
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Count me in Alix! Pizza sounds great for Saturday. I'll just add some roasted garlic and onion in my sauce which has been a hit with my meals lately. We usually have it with Canadian bacon, pepperoni slices and lots of mozzarella. Then perhaps we can all meet at the virtual cafe.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 01-10-2006, 04:53 PM   #4
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
I'm all for it Alix, though I'll be going very easy on the cheese and probably using whole wheat flour in the crust Have to ponder what else to put on it....
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 01-10-2006, 05:33 PM   #5
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Pizza pizza!

Count me in Alix! What a great way to kick off this new forum. I will be doing an overnight rise with my crust - it's much better that way.

Quote:
Originally Posted by texasgirl
I've never made homemade pizza, but, if I can find a recipe for it, I will do it too!!
Here is good recipe for the base.

Pizza Crust

Ingredients 2 Packages yeast (This equals 1/2 oz. or 4 and 1/2 tsp.)
2 teaspoons sugar
4 cups of flour or more
1 teaspoon salt
1/4 cup olive oil (if available use, Extra Virgin)
1 and 1/2 cups of warm water

Directions:

1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be
between 100 and 110 degrees. Mix well. Wait about 5 minutes for the yeast and
sugar to activate.

2. In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water
and the yeast mixture. Mix this with a fork to get all the liquid
absorbed by the flour.

3. Place a handful of flour on a pastry board or mixing surface. Dust your hands
and spread out the flour. Empty the contents of the bowl on to the flour.

4. Knead the dough for 8-10 minutes or until the texture is smooth and uniform.
If the dough seems a little sticky, add a little more flour. One method to
knead, is to lean on the dough with the palm of
your hand. Press the dough to the mixing surface. Fold the dough and repeat.

5. Place the dough in a bowl and drizzle with olive oil. Place bowl in draft
free area and cover with a damp cloth.

6. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes (or do an overnight rise in the fridge if you have time). Your dough is now ready.

7. Cut the dough in half (for 2 pizzas) or quarter (for 4 thin pizzas).
8. Dust a rolling pin with flour and roll out on a floured pastry board until
the dough is the desired shape. Keep using flour, so the dough won't stick.

9. Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be
greasy.) Use a spatula and slide the dough onto the cookie sheet.

10. If you have a peel, assemble pizza on a peel dusted with corn meal. Or assemble the pizza on a floured board and slide the peel
underneath when finished! Then use the peel to place the pizza on the
pre-heated pizza stone. (This is the absolute best way to make pizza! When you use a a cookie sheet or pizza stone pre-heat the oven for at least 50 minutes to an hour at 500 degrees to cook your pizza)

I cook my pizza at 550F for about 8 minutes or os.... *It really helps if you have a pizza stone.
__________________
MJ
MJ is offline   Reply With Quote
Old 01-10-2006, 06:12 PM   #6
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Rats! I have heard of MJ's extraordinary pizza-fabricating abilities.

Unfortunately, we have my company's holiday party scheduled for the same evening. (ETA: yeah, we're talkin' the whole 9 yards - suit on HH, pantyhose for me, other unmentionable and constricting garments........but door prizes promised for later on)

Must cut and paste and report back another day.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-10-2006, 08:17 PM   #7
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
Pizza - ain't nothin' better! Does anyone have a great recipe for a white sauce. My favorite pizza place makes their own white cheese sauce & the most I can get from them is that it's Alfredo Sauce - but it's not like what I think of as Alfredo - it's milder, for lack of a better way to describe it.
__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Old 01-10-2006, 08:44 PM   #8
Cooking Links Contest Winner
 
shannon in KS's Avatar
 
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
Send a message via Yahoo to shannon in KS
Quote:
Originally Posted by Corinne
Pizza - ain't nothin' better! Does anyone have a great recipe for a white sauce. My favorite pizza place makes their own white cheese sauce & the most I can get from them is that it's Alfredo Sauce - but it's not like what I think of as Alfredo - it's milder, for lack of a better way to describe it.
I have made a sauce similar to alfredo, rather subbing mozz for the parmesan. White pizza is our favorite here!
__________________
~ Shannon

shannon in KS is offline   Reply With Quote
Old 01-10-2006, 08:49 PM   #9
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Quote:
Originally Posted by MJ
I cook my pizza at 550F for about 8 minutes or os.... *It really helps if you have a pizza stone.
Cool!! I DO have a pizza stone. The problem is, I only have one and the guys can eat 2 large pizza's at a setting.
texasgirl is offline   Reply With Quote
Old 01-10-2006, 09:10 PM   #10
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
Oooo! MJ, I forgot about your overnight rise dough! I think I will give that a try too. Texasgirl, if you are going to be going through a lot of pizza then save yourself some trouble and buy the premade pizza shells. You can put two on a cookie sheet and while the hoards are devouring the first batch the second can be in getting all melty and gooey. You can even let the "hoards" top their pizzas to order. My crew like that a lot.

I think I'll be doing some paper thin slices of garlic on top of the sauce, then salami, pepperoni, bacon and lotza mozza. I'll put some pineapple on the side for Ken and some olives on the side for me.

mudbug, why don't you do yours either Friday or Sunday. That would count in my book.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-10-2006, 09:27 PM   #11
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Quote:
Originally Posted by texasgirl
Cool!! I DO have a pizza stone. The problem is, I only have one and the guys can eat 2 large pizza's at a setting.
No problem! Just remember to pre-heat your oven for at least 45 minutes with the stone in it. Follow the recipe I posted (*Cut the dough in half for 2 pizzas) and cook one pizza pie right after the other is done.

If you want to make your pizza taste like the ones from your local pizzeria, it really helps to have a pizza peel to slide it on and off of the stone after you let your dough rise overnight.

The stone serves to provide significant and sudden heat to the dough to aid in its rise as it cooks. The stone is also porous so it absorbs moisture from the dough, which in turn produces a crisp crust, or that 'crunch' when you cut it...
__________________
MJ
MJ is offline   Reply With Quote
Old 01-10-2006, 09:38 PM   #12
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
BLT Pizza - TNT

This is always a huge hit. I've made it many, many times.

BLT Pizza

1 Boboli pizza crust
1/2 cup mayonnaise
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
1 pound bacon, diced & cooked
1 1/2 to 2 cups shredded Pizza Blend cheese (Cheddar & Mozzarella)
1 1/2 cups lettuce, shredded
2 medium tomatoes, thinly sliced

Instructions: Place the crust on a pizza stone.

In a bowl, combine mayo, basil, garlic & onion powders; spread over crust.

Sprinkle cheeses and bacon on crust.

Bake at 425º for 8-12 minutes or until cheese is melted.

Top with lettuce & tomatoes. Serve immediately.
__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Old 01-11-2006, 04:50 PM   #13
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by Alix
mudbug, why don't you do yours either Friday or Sunday. That would count in my book.
Thanks, Alix - I will try to remember and do it Sunday. May not happen - I totally forgot about an Internet chat with my cousins this last Sunday night.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-12-2006, 11:29 AM   #14
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
Texasgirl, did you find a recipe you like for pizza? Do you need some help? I'm around a bunch this morning if you want help.

Corinne, did you find a white sauce recipe?

And I am not sure what the chain stores are like from place to place, but I happened to notice when I was at Safeway the other day that they have 15 inch pizza stones on sale for under $10. Major bargain! I had my hands full or I would have grabbed one. I think I will pop by there before Saturday so I can be ready for however many "extras" might end up being at our table. LOL. Anyone else notice that phenomenon? You make pizza and your kids/spouse/whoever invites someone extra over? Happens a lot here. Often I will invite my Mom because she LOVES homemade pizza and now that she is alone she doesn't make it for just herself anymore.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-12-2006, 11:45 AM   #15
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Alix,
I think I'll use MJ's recipe this time, sounds easy enough.
Next time, I'm using sourdough. I have to get a starter going though.
Can you use Alfredo sauce in a jar, or is it too runny? I would like to do spinach alfredo. What cheese do you think they use?

Now, if I can find this pizza peel that MJ is talking about. I don't know if Walmart out here would have one. We don't have ANY kind of specialty places near me,so, I may have to deal with what I have.
Can't wait to see if it turns out okay.
texasgirl is offline   Reply With Quote
Old 01-12-2006, 11:54 AM   #16
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
MJ, what kind of yeast? Active, dry?
texasgirl is offline   Reply With Quote
Old 01-12-2006, 01:14 PM   #17
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Quote:
Originally Posted by texasgirl
MJ, what kind of yeast? Active, dry?
You will need active dry yeast and make sure it's fresh. I would suggest you make the dough Friday and let it rise overnight in the fridge too. The next day you could let it warm to room temp, punch it down and use it - or you could let it rise again for a second time.
__________________
MJ
MJ is offline   Reply With Quote
Old 01-12-2006, 01:24 PM   #18
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Thanks, MJ!!
texasgirl is offline   Reply With Quote
Old 01-12-2006, 02:33 PM   #19
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Quote:
Originally Posted by texasgirl
Now, if I can find this pizza peel that MJ is talking about.
If you do use a pizza peel, make sure it doesn't stick when you are assembling your pizza. Use cornmeal or enough flour and slide it back and forth on the peel just to make sure when you make it. I went to slide my pizza into the oven one day and all the toppings and cheese came off on the stone, but my dough stuck to the peel... what a mess that was.
__________________
MJ
MJ is offline   Reply With Quote
Old 01-12-2006, 02:40 PM   #20
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Quote:
Originally Posted by MJ
If you do use a pizza peel, make sure it doesn't stick when you are assembling your pizza. Use cornmeal or enough flour and slide it back and forth on the peel just to make sure when you make it. I went to slide my pizza into the oven one day and all the toppings and cheese came off on the stone, but my dough stuck to the peel... what a mess that was.

i know it wasn't funny at the time,but, it sounds like a three stooges episode!
Is a wood one better?
texasgirl is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.