Classic Pizza Food

CLASSIC PIZZA CRUST

Steps:

• In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix.
• Next, add the water and oil.
• Beat on low speed for 30 seconds.
• Scrape the sides of the bowl and continue to beat on high speed for 3 minutes.
• By hand, stir in enough flour to make the dough stiff.
• Knead until smooth which can take up to 10 minutes.
• Place in a well greased bowl and turn the dough until it is lightly greased.
• Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours.
• Cut the dough in half.
• On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick.
• Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.

CLASSIC PIZZA

Steps:

• Make the dough: Combine the flour and salt in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
• One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly softened, about 1 minute. Add the tomato puree and 2 cups water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. (The sauce will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.)
• Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 12- to 14-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment with the dough onto a pizza peel or inverted baking sheet.
• Spread about 1/2 cup of the sauce on the crust in a thin layer, then scatter 1 cup mozzarella on top. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is golden brown and the cheese is bubbling, 8 to 10 minutes. Let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.

CLASSIC ITALIAN PIZZA

Steps:

• To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
• Meanwhile, make the tomato sauce by blending all of the ingredients together.
• Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
• Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
• Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.

AN ITALIAN'S CLASSIC PIZZA DOUGH

Steps:

• In a small bowl combine salt, honey, olive oil, and cool water.
• Mix well and set aside.
• In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
• After proofing combine honey mixture and yeast in one large mixing bowl.
• Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
• Place dough ball on lightly floured surface and knead until smooth.
• Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
• Divide into two equal sized dough balls.
• If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
• Roll out into two pies and add your favorite sauce and topping combinations.

CLASSIC PIZZA DOUGH

Steps:

• Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).