Pizza (Page 9)
richie1113: i remember when i used to buy pizza hut more than the usual but after a while i realized that commercial places like pizza hut, dominoes, etc, chain restaurants do not make pizza like small business, the preperation is much different and overall taste is just nuts meaning chain restaurants < small businesses
DW504: I use to work for Dominos. My favorites were - Philly Cheese Steak, Bacon Cheddar pizza, Pepperoni Feast extra Parmesan cheese, Chicken Bacon Ranch pizza and Buffalo Style pizza
Big Bopper: Homemade pizza! pt 1
Anybody here make their own? I rarely order out; it's been several years. Once you've done it a few times it is easy and fun, and you can tailor it to your liking.
I make the dough in a bread maker using a bread recipe, easy on the sugar and yeast and adding 1/4 cup olive oil. I spread corn meal on the board, roll it out, dock it - poke holes with a fork to reduce the rise, cover it with plastic wrap and refrigerate over night; this deepens the flavour. I enjoy the extra crunch of the corn meal on crisp crust. I bake it at 425 (pre-heat well!) on the highest rack for 15 minutes then center rack at 350 for another ten. That browns the cheese and the crust and crisps-up the bottom. I bake two, eat half and freeze the rest. Draw the air out of a zip-loc and freeze it flat. To reheat: thaw in the microwave at 5, then into a covered, hot and dry pan for a few minutes. It will be crunchy and just like it was when fresh.
I could make a fancy Pomodoro or tomato sauce, but any canned tomato will work if you drain excess fluid off. Too much water will lengthen cook time and render it soft rather than crisp. A little oregano, or Italian seasoning and you get 'standard pizza flavour'. I use whatever I have for the toppings. Don't use anything in its frozen state; thaw it and dry it first.
(Edited by Big Bopper)
Big Bopper: Homemade pizza! pt 2
I start with the tomato sauce, some Parmesan, fresh garlic and onions, hot chillies, then anything that might become hard when it dries in the oven. Then the meat or sausage, olives, artichoke hearts and...ready for this? Fresh basil! Then grate Mozzarella over it trying to cover the edges of the basil leaves. Another fantastic flavour is sun dried tomatoes.
That's a 'standard flavour' pie. I have used many topping combinations:
salmon, capers and a white sauce;
turkey dinner, complete with bursts of cranberry, tufts of mashed potato, and sliced brussels sprouts on gravy;
curried chicken with candied mango or mango chutney on a yogurt sauce;
steak and prawns with tiny baked potatos on Bearnaise sauce.
Anything goes. Only your imagination limits you!
keep ingredients dry before putting them in pizza...thaw well and towel dry
slice everything thin
distribute toppings evenly
don't overload it...a few choice toppings are better than too many
pre-heat your oven well to 475 or 500
use top rack of oven
make lots! Slice into serving size and freeze extra in a Ziploc drawing the air out.
(Edited by Big Bopper)
Tamar1923: Pizza is my life worship it (jus' kiddin' and i eat it alot which isnt healthy but i love it to much
Snickelfritzer: One of the healthier pizzas I have made was using whole wheat pita bread, store ought pizza sauce and pesto mixed, roasted garlic, fresh spinach, chicken cooked with some spices and jalapenos for some kick. mozza and cheddar on top...350 in the oven and MAGIC
Big Bopper: An outfit on the west coast of Canada, Pap Murphy's does a nice pizza. You take it home and bake it so you can burn your face if you're careless. They make a tasty crust and I add to them. I like the Hawaiian, then add chile peppers, green peppers, basil and more cheese. Simply a fine pizza.