3 cups of all purpose flour
1 paket of yeast (i guess it was (fast)silver star yeast)
1 1/2 tspn of salt
2 tspns of sugar
1-2 tspns of olive oil
almost 1 cup water
Frosty, not bad but too much pizza is not good for health:)
Anyhow good luck! :)
Yes, don't I know it, I have to cut down on my pizza eating but hey, pizza goes very well with beer :p
By the way, I just had another new pizza for lunch. I baked a new one from the dough I made last night, and wow, it's much better when it rests overnight... a very big difference !
I'll post some more new pics taken about an hour ago, in a little while.
Huge Huge great improvment in thet pizza..I can see the great difference in the pizza you made last time and this pizza..This looks milllions times better. One thing i would like to point out…when u stretch the dough…Do not place ur hands in the middle of the dough…cuz what i can see is that you are making it so thin from the middle and its avg thick from the edges…so place ur hand on either edge then move ur hands in circular motion..trust me the dough will circulate on ur hands…never place hands in themiddle of the dough cuz it makes the pizza so thin from the middel which mostly ends up breaking from the middle…
I am not worried much about the rising of the dough..trust me pizzas have their own unique taste this one has its own..I can just feel from the picture thats it is so yummmy.
Good luck..oh yea im PizzaMan:)
try throwing one or half cup of 7 up or gingeral..look at the pictures which Frosty posted..they are Great learning experience for the person who wants to know how to make pizza
VERY VERY VERY NICE frosty..thenk you for posting th epictures…every one who is reading this…will know the recipe and ingredients of th epizza…PAY ATTENTION PEOPLE. greatly appreciated frosty.
Hi Moimoi, thanks much for the advice and kind words ! :-)
Time for a beer now, as I'm relaxing and watching The Apprentice hehe.
Oh shoot, sorry about that, I had me so mixed up I thought you were a woman !
oops. Sorry about that MISTER Pizza guy hehehe.
Thanks for the hint on the dough, yes you are very right ! - the dough was TOO thin
at the center..... I find it difficult to do the dough, I should practice more often.
I made another batch of dough yesterday, which is in the fridge... this I will use tomorrow. So it will be in the fridge for 48 hours. I want to do a test to see how it goes.
Also, I wonder what I should be using for sauce ? .... right now I use a spaghetti sauce ( meatless ) and use that, but it just isn't like the real pizza places.
no problemo…Anytime…u should relax and have the beer.
Yes now consider me a MAN..lolz…
keeping dough for 48 hours…hmm u might wanna try that but i believ if u keep the dough fo 48 hours..the dough edges will get hard and that will make it so hard to be stretched later on.. so u might wann akeep that in mind..
Sauce…very interesting topic… Every store has their own way of making sauce…
But i will teach you a very simple say yet EFFECTIVE…
gather all the crushed spices in ur kitchen. put them together in one cup and mix them with a pinch of olive oil..
take 2 cans of Tomoatoe paste , 2 cans of tomato sauce …put thenm in one pot and mix well … add spices …mix well.
–Let me give out one secrete bout good sauce. No matter what u put in sauce . the long u will mix the better result u will get . I still remeber that my brother used to stir sauce for 45 mins on and off… trust me the more u stir the more better result u get.
-so back to the way u make ssauce…2 cans of tomoato paste, 2 cans of tomato sauce… add some water…pinch of olive oil..throw the recipes ..and mix mix mix mix mi xmix well…
Recipes=parsley, black pepper, salt…any other u like …crushed corriander and other spices u can think of …
keep in fridge over night and watch the result next morning:) i bet ui wont regret it:)
adios
Haven’t had the time to write back and am in a rush today, so won’t post much of anything interesting in terms of info.
I’ll do so after the weekend.
anyway, here are a few images I snapped last night of my pizza.
The dough you see here has been in the fridge for 48 hours.
I don’t think I would get hired at a pizza joint… - you need to make perfectly round pizzas and I don’t. I also cheated a bit using a rolling pin. - oops :rolleyes:
got some dough going right now, I made it this morning and now I am about to roll it out. Just cracked some new Pumpkin Ale from one of my kegs… ooooh life is good.
Don’t worry it’s not real pumpkin in the beer, it’s just some "pumpkin pie spices "
some pix ? of course LOL hehehehe.
Hey it’s Friday night, time to suck back the beers right ?
remember - you will see small images… click any of them, this will show you
are larger image, but you can click on the image one more time to see
it even larger and more clear.
The recipe I use for making pizza is slightly different, but it turns out great!
1/2 kg flour
2 eggs
1 tbspoon of yeast
1 tbspoon of sugar
1 tbspoon of salt
mix the ingredients with some oil and some milk till you get a smooth dough. Cover with sauce, cheese and whatever toppings you like. I made two pizzas out of this dough, one with salami and the other one with tuna/onions/olives. Will post pics soon!