I use Julia Child's recipe for French bread (a quick search will bring up the recipe), w/the addition of 1 tablespoon of EVVO added w/the liquids of the recipe.

Here's how to stretch the dough video links,that are helpful

Lucy

copy & paste:

http://video.google.com/videoplay?docid=5347508625907345088&q=using+a+pizza+peel&total=2&start=0&num=10&so=0&type=search&plindex=0

http://video.google.com/videoplay?docid=5347508625907345088&q=using+a+pizza+peel&total=2&start=0&num=10&so=0&type=search&plindex=0

Have fun, lots of fun!

Last time i made pizza we used a deep-dish dough from our local pizza place. We rolled it out into baking sheets and baked part way on 450 - 500 degrees.

We then added mozzarella, fresh sliced tomatoes, and browned sausage and sauteed mushrooms. Topped it with fresh minced garlic and Romano cheese, it's popped back in the oven until the bottom was browned and crispy.

We had some extra dough which we baked plain, and froze to use another day like a Boboli pizza crust.

Just be careful not to sauce it up too much or it will be soggy. I don't use a pizza sauce, but instead use whole peeled tomatoes from the can (I like Red Pack) that I drain and then crush by hand, or fresh sliced tomatoes).

Sue

I was going to say ask LucyNY but she's already popped in. Search under "pizza" and find the thread that she started a few weeks ago (the title was something like "using two baking stones"). There is a TON of great info in there and some positively evil pictures of Lucy's pizzas.

Make the dough now so that it has plenty of time to rise & will be ready when you are.

And have fun! I love making pizza.

Nina

Well thank you, Nina.

I've included that link for additional info.

Lucy

Here is a link that might be useful: pizza

For MANY years we have made the following pizza recipe. It makes 3 "regular" pizzas. The toppings are all you -

Pizza Crust
5 cups flour
1 tablespoon salt
1 tablespoon sugar
2 pkg yeast
1 3/4 warm water
In a food processor blend the dry ingredients for a few seconds. While still running, pour in the warm water (I heat it in the microwave for 1 minute) and continue running the processor until a ball of dough is formed. While still in the processor container, I allow the dough to raise 45 minutes. Run processor for a couple of seconds, to "punch the dough down", then remove it from the bowl. On well floured board divide dough into 3 equal pieces. Roll each piece out to fit a pizza pan.

For the topping, I layer about 3/4 cup tomato sauce, 1 1/2 cups shredded mozz. cheese, (pre browned/drained) sausuage, slices of onions, peppers, hot peppers, mushrooms, and blace olives. After the meat and vegetable layers I top with an additional 1 1/2 cup of shredded Mozz. cheese. I bake these pizzas at 375 degrees until the crust is just golden.

Whatever you like for toppings. . . just know the crust is really good/easy!

Make it easy by using your food processor, just be careful not to overprocess... combine your dry ingredients in the fp first, then add your wet.
Sounds like a fun night!

Catherine

BisQuick makes an excellent pizza dough, 1 package + 1/2 cup warm water, mix in 3 cup measure with a butter knife for about 15 seconds. let rest 10 minutes and spread on pizza pan (11x17) 3/4 to full pan. Bake for 2-3 minutes then add 1/2 can Contadina pizza sauce, 12 oz. mozarelli cheese, 8 ounces sausage, mushrooms and olives to taste. Bake 15-18 minutes. Minimum mess.

I had a bakery and equipment is nice but sometimes takes more time to clean than working by hand with simple tools.

I put 1 1/2 cups of "baby bath temperature" water...you know whqat that is don't you?? LOL!
Put the water into a big bowl, add some sugar....about a teaspoon full or maybe a little more...add 2 yeast packets or the equivalant..and start stirring in flour....when you have a batter like cake batter add a splash of olive oil....about 2 Tablespoons full...but don't worry if it's more or less, this is not the making of a rare drug or perfume...
Continue adding flour until it's thick enough to roll out into a circle....let it rest for 20 minutes while you slice some onions really really thin and make some skinny slices of green peppers.
Open a can of whole Italian plum tomatoes and drain....
When the crust is rolled out....rub with more olive oil and break up tomatoes and lay pieces on top of the dough...add some onion slices and the green peppers....cooked hamburger or sausage if you like....sprinkle each pizza ( the crust recipe will make 2 12/ inch pizza) with about 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, some (!!!) garlic powder...if your bmeat was not salted. sprinkle with salt....add red pepper flakes to taste....cover with shredded mozerella and sprinkle on a bit of parmesan....back for about 20 minutes at 450.....
Be careful!! Don't burn your mouth!
Linda C

Ask Stacy, LOL. Isn't she the one that nearly started a house fire making pizza? (grin)

Annie

hey, hey, hey, Annie!

but you're right...that was mesize>

just steer clear of the parchment paper - phyllis:-)

Don't know how you feel about it, but I know at that age (and sometimes still!) Will's attention wouldn't last too well while cooking - he loves it, but if you have something that's too involved, it might turn into too much of a chore...

I might consider getting a store bought crust - or making it ahead of time...Save the really fun stuff for him to help with. spreading the sauce - arranging the pepperoni - setting the timer. You may not have time enough for the movie if you save it all for then...

Lots of "little" things that don't take much time at all - add up to lots of time - especially for a little guy.

Sounds like fun! Take some pics!

Stacy

Here's my recipe...When I figured out how to make pizza it was a very good day! It's a combination of recipes/techniques, and I used Ann T's method of making sauce. (I had the honor of Ann being the first to review it!) It's funny you should mention this, since I've been planning to make pizza for a few days now. In fact, I'm getting ready to cook the sausage in just a few minutes.

I'll start the dough around 3 pm, letting it proof in a 100 degree oven, and make the pizza around 5-6 pm. I do use parchment paper for my recipe, so Stacy's warning is definitely worth considering! (I remember your adventure Stacy, very well in fact!)

Here is a link that might be useful: Amazing Thin Crust Pizza

Oh yes!!! - if I'm making it all from scratch - it's claire's instructions that I follow.

It's excellent - but I don't think I'd attempt the whole thing with Will, while he's waiting to watch a movie...:-)

Good choice Stacy!

Buy the dough and then do individuals. Get all the topping lined up and have a topping challenge! Let Will decide on some of the toppings and you add in your fav's too.

Actually Meredith and I use to have so much fun making English Muffin pizzas . I would toast the muffins lightly and then we would top with whatever we wanted and place under the broiler for a bit. Eat while watching a favourite for us...Murder She Wrote!!

They were small enough that we got to make a few different types.

Whatever way you go it will be another special memory for Will and his Mom.

Well, Sharon, Will and I aren't actually making pizzas tonight, but the english muffin ones sound great - I will put it on the menu for next week when Scott's gone (again - sigh).

Phyllis, Sharon has a great suggestion - with the different toppings! Can't wait to hear how it goes!

Chase, that's funny about the English Muffins. I've never liked pizza and the girls love it, so we had English Muffin pizzas regularly. I cute the cheese into moon and stars, or hearts, or their names, whatever idea popped into my twisted little mind, LOL. Ashley could have her ham and pineapple and Amanda could have lots of veggies and I could have a plain english muffin with an egg. Everyone was happy.

I'm going to have to do this with Makayla, I've promised to bring her to the house to spend the night, eat pizza, bake cookies and watch movies. Maybe next weekend....

Annie

Phyllis: I don't like to counter Post my friends but I do it a little different.
There are many ways to make Pizza , try all of them.
You may or may not like mine but it is worth a try.

: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 2 teasps sugar
1/4 Cup of Veg. Oil
1/2 teasp.Salt
About 3 1/2 cups Flour
½ cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of AP flour, wheat flour , yeast, sugar.
Mix a little and let it sit to test the yeast, to see if it rises.
Add the oil and salt and more flour.
Add enough AP flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it backing the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans.
Dough should be about 3/16 " thick on the bottom and about ½" around the edge.
Follow the previous instructions.
Good luck, Lou

PS:


RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this?
see most clipped and recent clippings

Posted by hawk307 (My Page) on
Fri, Feb 16, 07 at 16:54
I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd.
(add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

SPAGHETTI SAUCE
This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

LOU, Said that

I've made Claires recipe..it's good...
I agree with Stacy..I'd ask his help with "decorating" the pizza and that's it..

I've still to try Lou's..but next time I make my own pizza I'm definately going to try the Provolone instead of Mozz..or in addition.
Since I'm eating wheat free...I've got to make my crust with alternative flours..I just printed off a recipe lastnight as a matter of fact to try..maybe tonight...

and a really quick pizza crust that I often use..but it's thick..so needs a par bake before loading it up..

Quick Pizza Dough
3 c flour
1 t salt
1 t sugar
1T yeast
1-1 1/3 c warm water
Mix dry ingredients..add water until ball forms..cover and let set for about 15-20 minutes. Shape into/onto pan (I bake on Pampered chef stoneware.) Par bake at 400F, until it firms up and just starts to get golden. Take out, sauce, top and cheese..put back in to melt cheese. (I also usually have the sauce simmering in a small pan.)

Brushing your pizza with olive oil before you add the sauce and toppings will help prevent your crust from becoming soggy.

Wow, thanks for all your responses! It sounds like it really is a science, which I'm not sure will work with my rather impatient nature. ;) I searched online and actually found a recipe I tried for tonight; unfortunately it required double rising so that was an extra hour and a half or so - actually more - so it's in the oven right now. But I know this won't be the last pizza adventure so I printed out your ideas and will save for later. We're watching the Aristocats and will dine shortly. :) David had an "appetizer" (chicken nuggets) so at least he's not starving. Besides, he does have his thumb. (eyeroll)

Will post pics later! Stay tuned!

Phyllis: I don't understand ????? You got all these recipe's and advice too.
Didn't use any of them ???
LOU

Don't worry, Lou - I said I would definitely make pizza again and saved all of these and printed them out. I also took some suggestions as I went along, so don't worry!

Here are pics from our pizza night:

This is after David decided to "help" by taking a spoon full of flour and blowing on it.
{{gwi:2082055}}

This is the famed pizza, with 3-inch thick crust. I love thick crust pizza! This stuff was kind of doughy, maybe I needed to roll it out more. Bet you didn't know you could bake biscuits on top of pizza. LOL But hey, I did say I loved thick crust pizza, didn't I? LOL
{{gwi:2082056}}

And here is the master pizza decorator himself, enjoying a slice. He rated it a ten on a scale of one to ten, even after I explained the rating system to him. (He thought it meant he was turning ten years old. Whatever.) Anyway, he looks happy, and that's all that matters in the end.
{{gwi:2082057}}

Hope you can actually see the photos and they don't look like postage stamps. I'm never sure how these things will turn out!

Lucy, thanks for posting the link to the video, it was fun to watch and very informative too. I'm going to try the pizza forming technique next time I make pizza.

Phyllis, WOW...that is one thick-crust pizza!!! I don't think I've ever seen such a thick crust on a pizza before and I live in Chicago...home of the thick crust pizza!

Here is the recipe I use. I don't have a bread machine but I use this recipe any how. Joe loves it because the dough is very short much like Ono's in Chicago, the original Ono's not the chain.

BEST PIZZA DOUGH FOR ABM

For 1-1/2 lb. (makes two 12-inch pizzas or one 15-x-10-inch pizza)

3/4 cup milk
1/4 cup plus 2 Tblsp. water
1-1/2 Tblsp. olive oil
1 tsp. salt
3 cups all-purpose flour
2 tsp. yeast
cornmeal

For 1 lb. (makes one 12-inch pizza)
1/2 cup milk
1/4 cup water
1 Tblsp. olive oil
3/4 tsp. salt
2 cups all-purpose flour
1-1/2 tsp. yeast

Select recipe size desired.

Add first 6 ingredients to bread machine pan according to manufacturer's directions. Process in the dough/manual cycle. Remove dough from bread machine pan. Grease appropriate pan or stone; sprinkle with cornmeal.

Roll or pat dough to fit pan. Top as desired. Bake in conventional oven at 425 degrees F. for 15 to 25 minutes or until done. Pizza is done when edge of crust is golden brown and cheese is bubbly.

WHOLE WHEAT PIZZA DOUGH: Replace 3/4 cup all-purpose flour with whole wheat flour in 1-1/2 lb. Recipe. OR replace 1/2 cup all-purpose flour with whole wheat flour in 1 lb. Recipe.

Checking dough consistency: Check dough after a few minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 tsp. at a time, until dough is of right consistency. If dough is too soft and sticky, add additional bread flour, 1 tsp. at a time.

NOTES: I don't have a bread machine so just mix all the ingredients and let the dough proof for about 3-4 hours or so. It rises but not much but it makes a very good pizza.

Joe and I make our own pizzas and one thing I like is to have Pesto Sauce instead of a tomato sauce.

Michelle

LOL Michelle, I told ya! :D

I'm wondering if I could have gotten two small pizzas out of this instead. The recipe didn't say - I loe it when they leave out important details like that. LOL One thing, if you eat more than two pieces you feel like the Hindenberg, so at least that's built in appetite control. :P

LOL Phyllis! The pizza looks yummy even with the thick crust! Bet David was very impressed with himeself and loved the whole adventure. It's nice cooking with Mommy!