please anyone tell me the receipie of PIZAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
The best one is either Pizza Hut or Dominos :)
Didn't understand the title of the thread but my powers of deduction presume you want pizza recipes?
I have a great foolproof recipe but just need to convert it into proper measurements. Back later.
i can give u the general recipe .........i dunn know exactly how to make pizza crust coz we cant get it readymade here .....................rest of the procedure is .........take pizza plate put lil bit of oil with brush on it after tht put the pizza crust ..........for topping
chicken boiled 1 1/2 cup in small pieces (when u boiled it put soem salt in the water)
black pepper 1/2 tsp
salt 1/2 tsp (or as u like)
mushrooms 1 tin
pizza sauce 1 bottel
chopped onion & bell pepper
procedure:-
take a pan put some oil in it and then put the chiken and sauce in it stir it after tht put black pepper, mushrooms , salt,onion and fry it just for 2-3 minutes .
ur topping is ready
now put this topping on the pizza crust then put the bell pepper and after thtat pizza cheese or u can use mozerella cheese aswell .for the decoration put some round shape cutted piece of tomatoes and bell pepper put it in the oven it ll b ready with in max 30 minutes .
*pizza cheese for the big pizza pan 2 packet and for the small 1 packet this recipe is for the big one .
^
That sounds yummy. But those frozen crusts .. urgh!
Can anyone give me the recipe for the pizza crust? Crispy thin or deep dish would do.
^^ naa they r not frozen exactly bulkey buhet achay hotey hein gher per khud sey utna acha nahin banta jitney woh hotey hein.
i ll try to give u the crust recipe as well .
traditional home made pizza
*
Ingredients
For the base:
1 double packet of pizza dough mix (2x145g sachets)
add any of these suggestions to flavour the dough:
1 tsp dried chilli flakes, a small handful of finely grated parmesan cheese,
1 tsp dried or 1 tbsp chopped fresh herbs (oregano, basil, parsley, thyme, marjoram, rosemary),
1-2 tbsp finely chopped sun-dried tomatoes,
1-2 tbsp finely chopped olives,
1 tbsp flavoured oil, such as chilli, basil or rosemary
flour, for rolling out
olive oil, for drizzling
For the tomato sauce:
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves of garlic, crushed
1 bay leaf
1 tsp dried oregano
1x400g can chopped tomatoes
2 tbsp tomato purée
flaked sea salt and freshly ground black pepper
Topping suggestions:
Tomato and cheese form the basic pizza ingredients, but depending on your mood and your taste buds, you can turn a basic pizza into any flavour you like. Experiment yourself or try some of these suggestions:
For a Cheese Feast:
120g/4½oz each of mozzarella, gruyere, dolcelatte and 50g/2oz parmesan cheese
For a Popeye Special:
50g/2oz cooked spinach, grated nutmeg, 1 tsp dried oregano, 50g/2oz mozzarella cheese, a handful of grated parmesan cheese, a handful of pinenuts and 1 egg broken in the centre
For a Hot Hot Hot:
thinly sliced pepperoni, thinly sliced onion, a few chopped jalapeno peppers, mozzarella cheese and oregano
For a Four-in-One:
place thinly sliced pepperoni/salami over one quarter of the top, thinly sliced mushrooms over the second quarter, mozzarella cheese over the third quarter and tinned anchovies, olives and capers over the last quarter
For a Pizza Med:
a few slices parma ham, mozzarella cheese, sun-dried tomatoes, basil, olives and parmesan cheese
For a Seafood and Spice:
cooked prawns, capers, olives, chilli flakes, mozzarella cheese and canned anchovies
Method
Make the base according to the packet instructions, using both packets to make a double amount of dough. It can be left plain, but for a more interesting pizza add your chosen flavouring from the suggestions in the ingredients list before any liquid is added.
Roll into 1 large pizza base or 2 smaller ones, sit on a baking sheet's) and leave to rise in a warm place. While the dough is rising you can prepare the tomato sauce and toppings.
For the sauce, heat the olive oil in a medium saucepan and gently cook the onion and garlic for about 8 minutes until softened. Add the remaining ingredients and simmer for 10 minutes until you have a thick, spreadable sauce. Season with salt and pepper, then remove the bay leaf.
Preheat the oven to 220C/425F/Gas 7.
Spread a generous amount of tomato sauce over the pizza base(s), leaving a 1cm/½in gap around the edge. You can now add your favourite toppings (see above for some suggestions), drizzle with olive oil, then place in the oven for about 15-20 minutes or until the base is crisp and the topping is golden. *
Spinach, Tomato and Cheese Pizza
- Ingredients
200g/7 oz plain flour
3 tbsp olive oil
salt
freshly ground black pepper
enough water to make a dough, approx 150ml/5fl oz
For the tomato paste
85g/3fl oz sundried tomatoes
4 tbsp olive oil
handful basil, parsley, chives
For the spinach
handful spinach, squeezed dry
85g/3oz blue cheese, crumbled
4?5 pieces sundried tomato
Method
- Preheat the oven to 220C/425F/Gas 7.
- Put the flour in a bowl and season.
- Add the oil and carefully add enough water to make a dough.
- Roll out the dough on a floured surface to a 25cm/10in diameter.
- Dry fry the pizza base in a pan for four minutes on each side.
- Put the tomato paste ingredients into a mini food processor and blitz to make a paste.
- Spread the paste over the pre-cooked base.
- Arrange all the other topping ingredients on top and bake in the oven for 5-6 minutes until crispy and the cheese has melted.
- Serve hot.
Couldn't be bothered to work out the measurements, but here's what I do........
Mix yeast (dried or fresh) with a slosh of warmed milk and a spoon of sugar, leave to one side. In a bowl add a pinch of salt, a drizzle of olive oil to some strong plain flour (pref 00 flour). Pour over the yeast mixture and mix to a stiff dough, adding as much warm water as you need to combine. When it all starts to come together turn out of the bowl and knead for a good 5 minutes minimum untill it become smooth and elasticy. You can do it in a food mixer but it never turns out as nicely as kneading by hand, something to do with the heat of your hand making releasing the gluten in the wheat.......thats the science bit over.
Leave the dough in a warm place for about an hour untill it rises, punch out the air - the best bit - and then roll out into a base and bake etc etc.
I think its definetely worth getting a pizza stone to bake your pizzas on if you're planning on doing it regularly. Otherwise heat your baking tray in the oven for as long as possible before placing the base on it. And towards the end of cooking slide the pizza off the try onto the oven rungs so the base gets nice and crisp underneath.......but it sure makes a mess of the oven so only do this if you're cooking at someone elses house.
:k: :k: nice LUC :k: :k:
zackly how i make the crust for my pizza..lekin its never that “pizza hut” taste or as good as the frozen pizza..and it gets really soft too and breaks…mom says its the quantity of everything thats got to be perfect and i put in evrything approximately. i d be really grateful if u could take the trouble of getting the exact measurements for everything..
[QUOTE]
*Originally posted by shahreen: *
Couldn't be bothered to work out the measurements, but here's what I do........
Mix yeast (dried or fresh) with a slosh of warmed milk and a spoon of sugar, leave to one side. In a bowl add a pinch of salt, a drizzle of olive oil to some strong plain flour (pref 00 flour). Pour over the yeast mixture and mix to a stiff dough, adding as much warm water as you need to combine. When it all starts to come together turn out of the bowl and knead for a good 5 minutes minimum untill it become smooth and elasticy. You can do it in a food mixer but it never turns out as nicely as kneading by hand, something to do with the heat of your hand making releasing the gluten in the wheat.......thats the science bit over.
Leave the dough in a warm place for about an hour untill it rises, punch out the air - the best bit - and then roll out into a base and bake etc etc.
I think its definetely worth getting a pizza stone to bake your pizzas on if you're planning on doing it regularly. Otherwise heat your baking tray in the oven for as long as possible before placing the base on it. And towards the end of cooking slide the pizza off the try onto the oven rungs so the base gets nice and crisp underneath.......but it sure makes a mess of the oven so only do this if you're cooking at someone elses house.
[/QUOTE]
what does pizza stone does? does it make it crispy ........i was plaining to buy one but didn't know what good does it do?