Post by carkadann on Jul 11, 2008 20:12:43 GMT -5
This one Im still working on and any helpfull hints would be very welcome
Pizza sauce
1 tbs. olive oil
1 garlic clove, crushed
1 (14-ounce) can "tomato puree" not sauce or paste!
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 bay leaf crushed
1/2 Spanish onion finely diced (a food processor is easer on the eyes)
1/2 tsp. Salt to taste
1/2 tsp. pepper
Over medium heat, heat oil in a saucepan
until hot. Add all ingredients, cover and bring to a boil
Uncover slightly, lower heat and allow to simmer for 25 to 30 minutes.
Makes enough for about one 16 inch pizza’s
Pizza Crust
2-1/4 tsps. (one envelope) active dry yeast
1 tsp sugar
1-1/4 & 1/4 cups warm water, 105-115 degrees Fahrenheit
4 cups all purpose flour
2 tsps. salt
1/2 cup olive oil, plus extra
1 tbs. cornmeal
Preheat the oven to 450øF. Dissolve the yeast in 1/4 warm
(105 degrees-115 degrees) water, stir in sugar. Let stand for 5 minutes.
Combine the flour and salt in a bowl. Add the yeast mixture to remaining
water, then add it and the olive oil to flour. Mix thoroughly. Turn the dough
out onto a well floured board. Knead until smooth about 10 minutes
(good for cleaning underneath fingernails:-) in a lightly greased bowl
and let rise until doubled (about 1 hour). Lightly spray a 14” deep dish pizza
pan with cooking spray and sprinkle evenly with corn meal Spread or Roll
out in pan, position oven rack in lowest position. Preheat oven to 450øF.
Bake 6 to 10 minutes or until top is just nearly lightly golden. Remove from oven.
If making thin crust reduce olive oil to ¼ cup and divide weight after kneading
use two 14 pizza pans, and double the sauce recipe their will be some left over for
pizza bagels or French bread pizza’s
Add the sauce, cheese about 2 cups of Mozzarella, and about ¼-½ cup each of (Provolone, Romano) toppings. Bake at 450øF until the cheese is bubbly and/or the Crust is golden. Serve hot., reheats well in toaster oven.
Pizza sauce
1 tbs. olive oil
1 garlic clove, crushed
1 (14-ounce) can "tomato puree" not sauce or paste!
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 bay leaf crushed
1/2 Spanish onion finely diced (a food processor is easer on the eyes)
1/2 tsp. Salt to taste
1/2 tsp. pepper
Over medium heat, heat oil in a saucepan
until hot. Add all ingredients, cover and bring to a boil
Uncover slightly, lower heat and allow to simmer for 25 to 30 minutes.
Makes enough for about one 16 inch pizza’s
Pizza Crust
2-1/4 tsps. (one envelope) active dry yeast
1 tsp sugar
1-1/4 & 1/4 cups warm water, 105-115 degrees Fahrenheit
4 cups all purpose flour
2 tsps. salt
1/2 cup olive oil, plus extra
1 tbs. cornmeal
Preheat the oven to 450øF. Dissolve the yeast in 1/4 warm
(105 degrees-115 degrees) water, stir in sugar. Let stand for 5 minutes.
Combine the flour and salt in a bowl. Add the yeast mixture to remaining
water, then add it and the olive oil to flour. Mix thoroughly. Turn the dough
out onto a well floured board. Knead until smooth about 10 minutes
(good for cleaning underneath fingernails:-) in a lightly greased bowl
and let rise until doubled (about 1 hour). Lightly spray a 14” deep dish pizza
pan with cooking spray and sprinkle evenly with corn meal Spread or Roll
out in pan, position oven rack in lowest position. Preheat oven to 450øF.
Bake 6 to 10 minutes or until top is just nearly lightly golden. Remove from oven.
If making thin crust reduce olive oil to ¼ cup and divide weight after kneading
use two 14 pizza pans, and double the sauce recipe their will be some left over for
pizza bagels or French bread pizza’s
Add the sauce, cheese about 2 cups of Mozzarella, and about ¼-½ cup each of (Provolone, Romano) toppings. Bake at 450øF until the cheese is bubbly and/or the Crust is golden. Serve hot., reheats well in toaster oven.