Making pizza from scratch, at home, isn't really as hard as you might think---and once you learn just a few secrets about how to make a great pizza crust, you might never want to "order in" again!
Remove from the oven and add the cheese. (If you are like me and like Hawaiian pizza, add the pineapple now, too.) Return to the oven for about 3 minutes, or just long enough to melt the cheese without burning it.As with any cookware you get you will need to take care of your stoneware, to do this you need to a couple of things. Don't use metal utensils they will scratch the seasoning off and you will have to start over, so make sure you use plastic utensils. When you first get your stone you will have to rub it with cooking oil like vegetable oil, put it in the oven at 250 degrees overnight. Then let it cool on the top of the stove. After that, you will have to use oil every time you use it until it is seasoned. Stoneware is porous, seasoning it makes it non-stick, and helps close the pores. The more you use you stoneware the better it gets. When its nicely seasoned it will be black do not try to scrub this off this is normal and will not affect your food. When you store it do not store it in the oven I did this and after a few years my stone broke. Some companies have a lifetime guarantee but others do not you will have to check on this before you buy.Hand form, or use a rolling pin to roll out the dough to the desired size.Don't just assume that you can run hot water from your tap and it will be "warm" enough, without being "too hot." A small cooking thermometer is handy to have. It might be easier to heat up water to 110* rather than run hot water and then try to cool it down (especially if your water heater is set at 120* or above). I put room temperature water in a Pyrex measuring cup and heat the water in the microwave. After a while, you'll know exactly what setting and how long it takes to heat up the water.Some pizza making tips and techniquesIf you want a crisp and firm pizza that retains its structure even when the moist toppings are added, you can bake the pizza crust before you add the toppings and the pizza sauce. However, for thin pizza crusts, baking the crust after the toppings and sauce have been added is sufficient. For uniform baking and crisping of the crust, use a pizza stone or a pizza screen.You can also start by deciding on the flavor you want. Do you want to make a cheese pizza, a vegetarian pizza or a fruit pizza? Perhaps you want to make a low fat pizza, a low carb pizza, a healthy pizza? Sourdough pizza is also another variant.Accounts of pizza history always begin with the origin of pizza. This one might as well follow the same tack. We have to thank any civilization or race that baked flat bread on hot stones or stone ovens for pizza, for almost certainly, bread like the focaccia was the "mother of the pizza crust." However, the invention of the pizza is more properly attributed to the Neapolitans - the people of Naples, Italy who were baking and making pizza crust topped with tomatoes, oil, and Italian herbs, and spices. This rudimentary and traditional Italian pizza was common peasant fare in Naples. If you want an individual originator and inventor of pizzas, however, then you won't be wrong if you cite Rafaelle Esposito - a native of Naples; he modified the basic Neapolitan pizza recipe and came up with three variants that added mozzarella cheese to the rudimentary Italian pizza toppings.Take your pick among your many options. Once you have decided, choosing the recipe would be much easier. If you have decided on an Italian pizza, for instance, then find your Italian pizza crust recipe, your Italian pizza sauce recipe and the overall Italian pizza recipe that will give you a list of toppings and pizza preparation procedures for making an authentic Italian pizza. For an easier time of it, you can opt to use Italian-style frozen pizza dough then just follow the Italian pizza recipe that you've found.Once the dough is ready, let it "rest" for about 5 minutes. That's right, just let it lay there. This gets the rising process started." Pizza was called (and is still called) tomato pie and pizza pie in certain parts of the States.After you've pre-baked the crust, remove it from the oven and load it with sauce and meat toppings (be sure that anything other than pepperoni is pre-cooked, such as sausage or ground beef). If you like onions and peppers, then here's another tip: pre-cook them so that the onions are almost transparent and the pepper is limp. Load on the onions and peppers. Sprinkle on oregano or any other spices that you desire." New York pizza is traditionally plain. Supposedly, New York pizza is unique because of the acidity and hardness of the water in New York. New Yorkers therefore claim that only in New York can you make real New York Pizza.Quick pizza crust recipes and easy homemade pizza recipes of all kinds and style are easily available online. There are tips for baking and preparing frozen pizza dough, making your own pizza dough, preparing the ingredients for the best pizza crust recipe, etc. All you need to start making your very own pizza recipe is an internet connection, a good source of basic pizza recipe, great pizza equipment, your imagination, and lots of time and resources for experimentation.The first step to a great homemade pizza is determining what type of pizza you wish to make. After all, different types of pizza have different attributes and thus call for different types of pizza base, pizza toppings and cooking techniques. Would you like to make an authentic Italian pizza, a New York style pizza, a California style pizza, or a Chicago style pizza?Now you are ready to bake the pizza. Here's a tip: pre-bake just the pizza crust for about 6 minutes before you load on the sauce and toppings. This helps to cook the crust enough so that the sauce won't sink in too much, leaving a gooey crust.
http://jansdough.janktheproofer.com/Pizza-Crust.htm
Author: Jan Kovarik
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