HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY
Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.
Provided by Brenda Blanco
Categories Dinner
Yield 16 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram
REGINA MARGHERITA
Steps:
- Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
- Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the tomatoes and put on the fresh mozzarella. Slide the pizza onto the stone and bake for 8 to 10 minutes. When finished, sprinkle on a few drops of olive oil and garnish with basil leaves.
- Buon Appetito!
REGINA-STYLE PIZZA RECIPE BY TASTY
This layered pizza is a Greece/Italy/Canada hybrid and its oh, so delicious! ???????? ???????? ???????? ????
Provided by Kyle Richmond
Categories Lunch
Yield 2 servings
Number Of Ingredients 21
Steps:
- Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn't balling up.)
- Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
- Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won't double in size - but it should be slightly puffier.)
- Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
- Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
- Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
- Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
- Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
- Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn't overbake.)
- Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
- Enjoy!
Nutrition Facts : Calories 1008 calories, Carbohydrate 80 grams, Fat 55 grams, Fiber 3 grams, Protein 46 grams, Sugar 13 grams
CHEF JOHN'S PIZZA RUSTICA
Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
- Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
- While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
- Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
- Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
- Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
- Mix egg and water for egg wash together in a small bowl.
- Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
- Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
- Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 35.9 g, Cholesterol 332.2 mg, Fat 50.8 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 23.1 g, Sodium 1816.7 mg, Sugar 1.3 g
More about "regina style pizza recipe by tasty"
TASTY - REGINA-STYLE PIZZA
From facebook.com
Author TastyViews 245K
YOU EITHER LOVE IT OR HATE IT - HAVE A LOOK AT "REGINA-STYLE" …
From youtube.com
Author CBCSaskatchewanViews 2.1K
REGINA PIZZA RECIPE AND PREPARATION - SILVIO CICCHI
From silviocicchi.com
45 REGINA PIZZA IDEAS | PIZZA, FOOD, RECIPES
From pinterest.com
WHAT IS REGINA STYLE PIZZA? IN SHORT, MORE CURIOUS CANADIAN CUISINE
From thislifeintrips.com
THE SIX BEST PIZZAS FROM REGINA’S, RANKED: WHAT TO EAT TO CONSOLE ...
From crimsoncrave.com
21 GREEK PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
ITALIAN-STYLE PIZZA - 85 RECIPES | TASTYCRAZE.COM
From tastycraze.com
CANADIAN DYK: REGINA HAS THEIR OWN STYLE OF PIZZA | EAT …
From eatnorth.com
PIZZA REGINA - RECIPE OF THE DAY - MARIONS KOCHBUCH
From marions-kochbuch.com
REGINA PIZZA SAUCE RECIPE - BUSCHFUNKBUENDNIS.COM
From buschfunkbuendnis.com
[UPDATE]REGINA STYLE PIZZA AT HOME....HOW? : REGINA
From reddit.com
THE DEEP DISH ARCHIVES - WESTERN PIZZA
From westernpizzaexpress.ca
PROPER TASTY - REGINA-STYLE PIZZA - FACEBOOK.COM
From facebook.com
REGINA PIZZERIA - AMERICAN STYLE - PIZZA MAKING FORUM
From pizzamaking.com
REGINA STYLE PIZZA AT HOME....HOW? - REDDIT
From reddit.com
16 ML TO TABLESPOONS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIZZA INN DESSERT RECIPES - THERESCIPES.INFO
From therecipes.info
WHAT IS REGINA-STYLE PIZZA? | CBC.CA
From cbc.ca
ALL HAIL THE GREEKS: REGINA PIZZA IS IN A (WORLD) CLASS OF ITS …
From cbc.ca
HOW TO MAKE PIZZA | TASTY PIZZA RECIPE
From rightfoodtaste.com
SICILIAN PIZZA "LA REGINA" - GREATIST
From greatist.com
9 PIZZA STYLES TO KNOW, PLUS RECIPES TO MAKE THEM AT HOME
From greatist.com
REGINA STYLE PIZZA - WESTERN PIZZA
From westernpizzaexpress.ca
SPINACH DIP RECIPE BY TASTY - PINTEREST.COM
From pinterest.com
GUIDE TO THE BEST PIZZA IN REGINA - SCOOP CANADA
From scoopcanada.com
REGINA PIZZA SAUCE RECIPE - IFEHERITAGE.COM
From ifeheritage.com
GET THE RECIPE HERE: HTTPS://TASTY.CO/RECIPE/REGINA-STYLE-PIZZA
From twitter.com
COPYCAT PIZZERIA PIZZA SAUCE RECIPE - FOOD FOLKS AND FUN
From foodfolksandfun.net
GOONS WITH SPOONS - REGINA, SASKATCHEWAN
From goonswithspoons.com
DILL PICKLE PIZZA - ZESTYKITS - REGINA MEAL KITS, RECIPES AND MEAL PREP
From zestykits.com
PIZZA REGINA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FUNERAL TODAY FOR CO-CREATOR OF “REGINA STYLE” PIZZA | PLAY92
From play92.ca
REGINA PIZZA – RISCHLICIOUS
From rischlicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love