Homemade Pizza Making Kits Recipes

GOURMET HOMEMADE PIZZA

Steps:

• In a large bowl (dough will rise considerably!), combine all the dough ingredients and stir well, until smooth. It will be stiff, but be sure all the flour is incorporated. Cover the bowl and let stand at room temperature approximately 18-24 hours. Doing this the night before is best.
• Using a silicone bowl scraper, scrape the dough onto a well floured surface. It will seem very loose and sticky at this point still. That's normal. Generously dust the top of the dough with some flour, then use the bowl scraper or a bench scraper to roll the dough around a bit in the flour on the work surface, to coat thinly. You will find it should quickly become workable and no longer sticky. Divide the dough into two equal pieces (or four, for mini pizzas). Shape each piece into a ball, then cover with a clean towel and let rest for 1 hour.
• Prepare your oven: Place your pizza stone into the cold oven on a rack in the lower third of the oven. I like to remove any top rack at this point, too, just to not have that obstacle when transferring the pizza into and out of the oven. Preheat oven to the highest setting, typically 500F. Let the oven preheat while your dough rests.
• Prepare your sauce: If you are making your own pizza sauce, prepare that when the dough is resting as well. Using a fine mesh strainer, drain the juice from the canned tomatoes, then gently squeeze the tomatoes to let some of the juice inside the tomatoes drain off as well. Place the tomatoes into a food processor, with the garlic, olive oil, spices and a generous pinch of salt. Pulse a few times, to break it up, but not so much that it is completely smooth. A few small pieces of tomato visible is about right. Set aside.
• Dust a sheet of parchment paper with flour or cornmeal. Take a ball of dough and gently stretch it out a bit. Place it on your prepared parchment and gently, using just your fingertips so you don't deflate the dough too much, press and stretch outward to shape the pizza and make it bigger. If it seems to not be enlarging much, lift it up by the outside edge and let it hang in the air. The weight of the dough will stretch it out. Rotate around the edge and let it stretch in the same way. Return the dough to the parchment and finish stretching and shaping. If you like a thin crust pizza, your dough will need to be quite thin. Leave the outside edges thicker, for the lovely bubbly edge crust.
• Spread the pizza sauce on the dough. Place 2-3 slices of prosciutto onto the pizza. I like to twist it a bit so it doesn't lay flat on the sauce. This helps to get some lovely, crisp prosciutto as it bakes. Scatter some goat cheese on top, then some shredded mozzarella (not too much, just enough to fill in here and there).
• Bake your pizza:
• Trim the parchment paper close to your pizza, so there is little excess that might scorch in the hot oven. Using a pizza peel, transfer your pizza on top of the parchment paper and onto the hot pizza stone. Allow to bake 7-8 minutes. If you like, you can very carefully pull the parchment paper out from under the pizza at this point. Allow the pizza to continue baking until the crust underneath has some good colour, the topping are bubbly and the top edges of the crust are quite dark in spots. Remove pizza to a cutting board and allow to rest a couple of minutes. Top with fresh arugula to serve.

MIKE'S HOMEMADE PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
• Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
• Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

HOMEMADE PIZZA

Steps:

• In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!