Rizzapizza Recipes

BASIC PIZZA SAUCE

Steps:

• Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

PIZZA PIZZAS

Steps:

• Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
• Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
• Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
• Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
• Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
• Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
• Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
• Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
• *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

EASY AND QUICK HOMEMADE PIZZA

Steps:

• In large bowl, mix first 4 ingredients.
• Mix water and oil; add to flour mixture.
• Turn onto floured surface; knead for 2 minutes.
• Place in a greased bowl; turning to grease top.
• Cover and let rise for 20 minutes.
• Punch down; place on 12in, greased pizza pan.
• Pat into a circle.
• Topping: Mix first 5 ingredients and spread over crust.
• Put a few pepperoni slices on top of sauce.
• Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.
• Put the rest of the pepperoni on.
• Repeat the cheese layer.
• Bake at 400* for 20 minutes or until light brown.

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!

PIZZA PASTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
• Bake in preheated oven for 30 minutes, until cheese is melted and golden.

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.

HOMEMADE PIZZA

Steps:

• Sieve the strong white flour into a large mixing bowl, add the salt and pepper.
• Add the water, yeast, sugar and olive oil into a jug and leave for 3 minutes to allow the yeast to activate.
• Slowly pour the wet mixture into the mixing bowl while stirring using a wooden spoon until everything is roughly mixed. Then, using your hands, further mix and knead the dough until it is elastic and slightly tacky but not over sticky. Place the dough in the mixing bowl and cover with a damp tea towel and leave for 1 hour until the dough has doubled in size.
• Take the dough and knead it for a few minutes to take some of the air out. Split it into two equal parts. If you are only wishing to make 1 pizza then you can freeze the extra dough.
• For the sauce, put all sauce ingredients into a blender for 30 seconds until you are left with a thick, light red sauce.
• Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using. Place the rolled out dough onto the tray and using your fingers, work the dough until it fills the tray.
• Brush the surface of the dough with olive oil and then add enough sauce mix to cover the base spreading evenly. Sprinkle on the grated cheese followed by your topping choice.
• Cook the pizza in preheated oven at 200C for 20 minutes and then serve.

PIZZA

Steps:

• Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins).
• Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size - about 1½ hrs.
• For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.
• Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.
• With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire.
• Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.