Pizza Recipe

Pizza Recipe Biography

source(google.com.pk)

This is a really simple method for pizza dough and a great place to start if you've never made your own bread before. If you can find semolina flour, it gives the dough an authentic flavour and texture. But if you can't find it, strong white bread flour will also work. 

To make the dough:

1. Pile the flour and salt on to a clean surface and make an 18cm well in the centre. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.

2. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.

3. Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.

4. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.

To make the sauce:

5. Peel and finely slice the garlic. Pick the basil leaves and discard the stalks. Heat a saucepan on a medium-low heat and add a splash of olive oil and the garlic. Cook gently until the garlic starts to turn golden, then add most of the basil leaves, the tomatoes, and a good pinch of salt and pepper. Cook gently for around 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks.

6. When done, have a little taste, and season again if needed.

To make the pizza:

7. Divide the dough in two. Wrap one half in plastic wrap and freeze for another batch (see Jamie's tips above). With the other half, divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.

8. Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with cling film and put them in the fridge

9. When you're ready to cook them, preheat your oven to 250°C/500°F/gas 9.

10. Put two of the rolled-out dough rounds onto each of two oiled baking sheets. At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, do them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Topping ideas

When it comes to topping a pizza, the only thing you need to remember is: less is more. Keep your combinations simple and don't overload it with toppings so it has a chance to cook through. Try adding your favourite cold meats like Parma ham or salami, or slice up things like mushrooms, olives, courgettes or cooked potatoes and add them. You can also use leftovers – shredded roast pork or chicken would both work well. Have a play and find your favourite combos. Serve with a lovely green salad.

Here are some of my favourite topping ideas:

Mozzarella, anchovies, chilli, capers and parsley

Smoked pancetta, mozzarella, fresh chilli and tomatoes

Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil

Green and red grapes, rosemary, pine nuts and ricotta

Potatoes, mozzarella, rosemary, thyme and tomatoes

Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket

Spicy salami, courgette, basil, tomato and mozzarella

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Cook thoroughly. Keep frozen. Baking: Do not thaw pizza before baking. Do not eat pizza without baking. Remove pizza from all packaging. Due to the abundance of toppings, ingredients may have shifted. Preheat oven to 425 degrees F. Place frozen pizza directly on center rack. Bake for 17-19 minutes. For optimal pizza experience check pizza at 12 minutes. For crispier crust bake for additional time. Ovens may vary, please rely on crust appearance.

Seasoned beef, creamy cheese sauce, onions, green peppers. A hand tossed style pizzeria crust topped with creamy cheese sauce, mozzarella, seasoned shaved beef, diced onions, green pepper strips. Pizzeria crust. Old world family recipes. Love the crust! US inspected and passed by Department of Agriculture. Made with 100% real cheese. Authentic Italian food products since 1964. A Recipe Born in a Pizzeria: Inspired by the award winning pizzas from our family's pizzeria, these are a real crowd pleaser. Truth is our Hand Tossed Style pizza has the taste your friends and family are sure to love. We start with a hand tossed style pizzeria crust, like those we made in our family's pizzeria, that's crispy on the outside but chewy in the middle and can stand up to our handcrafted sauces made from ripe red tomatoes and the perfect blend of herbs and seasonings. We then top this with generous layers of premium cheeses, meats and vegetables. It's a taste your family will love. Guaranteed. Primo Famiglia of Pizza: While most of the companies that sell pizza have never had any real connections with Italy, Palermo's passion for food reaches all the way back to the old country where pizza was first born. In fact, all the cherished family recipes used in our family's pizzeria were carried to America from Sicily by our founder, Gaspare Fallucca, the man everyone loved and called Papa Palermo. Now into the 3rd generation of our family business, Papa's commitment to using only the freshest, quality ingredients has been passed onto use. We're also devoted to searching the world for the most amazing pizzas so our pizzaiolos can recreate them for you to enjoy at home. So now we invite you to be our guest and to be a part of our genuine family tradition and passion for pizza. You'll discover with your first bite how truly great pizza can taste when it's made by a family with over three generations of tradition and hands-on pizza experience.

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Recipe