Fresh pizza dough is available in order for you to create your own pizza at home.
It's $2.50 the dough.
PIZZA PREPARATION :
Dare making your own pizza at home!
It's easy, fun and so delicious!
Those are the few steps you should get
in order to reveal the great pizzaiolo in
you!
-preheat your oven at 450/ 500.
-Remove dough ball from the plastic bag and dust with flour.
-Flatten/deflate dough with rolling pin.
-Roll out dough to approximately 1/2 to 2/3 size desired and let rest 5-10 minutes.
-Then top as desired and slip into a hot oven around 450/500+°F, depending on your oven.
-Bake 8-10 minutes until crust is golden brown and cheese is melted.
-Remove baked pizza from oven.
-Place it on cooling rack for 2-3 minutes before cutting.
RECIPES:
thanks to Fabulous foods and recipe pizza websites.
ingredients :
1 pizza dough
3 tablespoons extra-virgin olive oil
6 ounces crimini mushrooms, sliced
(Crimini mushrooms are baby porcini ).
Freshly milled black pepper
1 small onion, finely sliced
2 tablespoons chicken stock
3 plum tomatoes, seeded and coarsely chopped
Salt to taste
1- 1/2 cups grated mozzarella
1/4 cup freshly grated parmesan
Preheat oven to 450F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute mushrooms until they just begin to give their juices. Do not brown. Set aside.
Heat remaining oil in skillet over medium heat. Add onion and cook until softened, about 10 minutes. Stir in tomatoes and chicken stock , cook for 2 more minutes, and season with salt and pepper.
Assembly: Stretch dough into a 12-inch round on the hands and place in pizza pan. Pull edges up with fingers and pinch as you would any pie crust.
Spread mushrooms over dough. Sprinkle with half the mozzarella, then with all the tomato mixture. Sprinkle remaining mozzarella and finish with parmigiano.
Bake in preheated 450 °F oven until edges of crust are golden-brown, about 15 minutes.
Pear and Gorgonzola Cheese Pizza
INGREDIENTS :
1 pizza dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 1/2 ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
Margherita Pizza :
The pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza, tomatos, mozzarella cheese and basil, imitate the colors of the Italian flag. Queen Margherata liked the pizza so much that she wrote a thank you letter to Esposito, who decided to name the pizza after the Queen.
ingredients :
2 tablespoons extra virgin olive oil
1/2 lb. plum Roma tomatoes, chopped
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
pizza dough
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
Allow to marinate while making dough.
Brush dough crust lightly with olive oil.
Top with cheese, then tomatoes.
Drizzle with olive oil.
Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
Remove from oven and top with parmesan cheese, then basil.
Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
1 tbls. chopped jalapeno pepper
4 green onions, chopped
2 cloves garlic, minced
2 cups cheddar cheese, shredded
2 tbls. grated parmesan cheese
1 avocado, chopped
1/2 cup sour cream
2 tbls. chopped cilantro, preferably fresh
Place pizza crust on a greased pizza pan or ungreased pizza stone.
Spoon tomatoes over pizza dough, leaving a 1/2" border.
Top with jalapenos, garlic and onion.
Sprinkle with cheeses and season with salt and pepper to taste.
Bake in 450 degree oven for about 14 min. until bottom of crust is golden brown.
Top with avocado, a dollop of sour cream and cilantro just before eating.
Serve extra sour cream on the side.
Caramelized Onion Pizza :
Ingredients
1/4 cup olive oil for frying onions
6 cups thinly sliced onions (approximately 3 pounds)
Caramelized Onion Pizza
6 garlic cloves
3 Tbs. fresh thyme or 1 Tbs. dried thyme
1 bay leaf
salt & pepper
2 Tbs. oil for dribbling on top of pizza (optional)
1 Tbs. drained capers
1-1/2 Tbs. pine nuts
Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bay leaf.Cook, stirring occassionally, until most of the moisture has evaporated and theonion mixture is very soft, almost smooth, and caramelized, about 45 minutes.Discard the bay leaf and season with salt and pepper.
Cover the dough with the onion mixture, sprinkle with capers and pine nuts,and drizzle with remaining olive oil if you are using it. Bake in pre-heated 450 degree oven for 10 minutes or until golden brown. The bakingtime will vary depending on whether you bake on a stone, a screen or in apan. Be sure that your oven is well pre-heated before putting pizza in.
Cheese Calzone :
Pizza Dough
1 lb. ricotta cheese
1 cup shredded mozzarella
1 pinch ground black pepper
Preheat oven to 400/450F (depending on your oven).
Take a dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle.
Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal.
Pat calzone to even filling inside.
Check seal again for leaks. Repeat with the others.
Place calzones on a lightly greased baking sheet or pizza stone.
Cut a 1 inch slit in the top of each for venting while baking.
Place in center of oven and bake for 10−12 minutes or until golden brown.
Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.
Roasted Garlic and Peppers Pizza :
ingredients
1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut in 1/2−inch−thick rings
1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley
Preheat oven to 450 deg. F.
Slice top off garlic head; place in small baking dish.
Drizzle with 1 tablespoon olive oil.
Brush baking sheet with 1/2 tablespoon olive oil.
Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil.
Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool.
Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes.
Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare pizza dough and have it ready to be topped.
Spread garlic paste evenly over crust.
Top with mozzarella cheese, onion, pepper strips and feta cheese.
Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles.
Transfer to cutting board. Cool for 5 minutes.
Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley.
Cut into wedges and serve.
STROMBOLI
This rolled baked sandwich is perfect for feeding a hungry family for a casual supper.You can really use any combination of meats, cheeses and even veggies you choose. Use as many different fillings as you like, but it's important to not layer them too thickly, as this will make it difficult to roll the stromboli.
Fillings (mix and match as you like)
about 1/2 lb. thinly sliced meats such as ham, salami, turkey, pepperoni, etc.
about 1/4 lb. sliced cheese (I like Provolone, but use what you like)1/4 C grated Parmesan cheese
Other Optionsthinly sliced tomatoes thinly sliced onions thinly sliced bell peppers or roasted bell pepperschopped black or green olivesroasted garlicfresh basil
1 egg, beaten2 teaspoons sesame seeds or poppy seeds (optional)
Preheat oven to 450°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).
Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in photo , finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll (photo ). Pinch the edges of the seam and tuck the ends under.
Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so, as shown in photo. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired (photo ). Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating.
BON APPéTIT A TOUS!
