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Pizza for AAN

HHassist's picture
HHassist

Hiya, do you have a recipe for the dough? If not I can provide one for you, although frozen dough can be used just as well...I love this one..super easy & taste great (healthy too)

You can use crushed fresh tomatoes or canned. If canned let them drain in a mesh strainer for a few hours. Spread them on your dough sprinkle with sea salt & fesh cracked pepper place basil leaves ( whole or sliced) on top. Cover with mozzarella. If you can get buffalo mozz. it's the best..but hard to find here... the next best are the Boconcini (ripe cheese balls) in the plastic containers. Although i very often use reg. Moozzarella.

Bake at 475 degrees until crust is browned & cheese has melted. Very important!! When you take it from the oven drizzle with good quality olive oil. That's it!! Enjoy..
BTW. If you have a pizza stone all the better- if not consider one..they are wal-mart now for about $10.00 & make the world of difference. Let me know if it's not clear...

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Anonymous's picture
Anonymous

I mixed the canned dice tomatoes with salt, pepper, hot chile flakes, oregano, basil, garlic powder, and parmesan. It's marinating in the fridge as we speak :) And I bought a block of regular mozarella. I went with the lowest percentage of humidity I could find (44%).

Anonymous's picture
Anonymous

sorry I took so long to reply...our modem crashed today...you can use either or tomatoes or sauce. If you use tomatoes just give them a whirl in the blender> Good Luck I'll be thinking of ya!!

Anonymous's picture
Anonymous

I'm definitely making pizza for supper tomorrow!! I'll buy some regular mozarella after work today -- what's a few extra calories if it means no more soggy crust?!

Mmmmm, the tomato sauce sounds good -- I might try that too :) Do you add the spices to canned diced tomatoes and then marinate it all?? Oh, wait, I think you said in your recipe post that you strain the tomotoes to get rid of all the liquid and then you add the spices -- is that right??

Man, I'm getting hungry just thinking about it!!

Anonymous's picture
Anonymous

absolutely the problem...low-fat is mostly water. Try the full fat- she uses the one from salerno, although saputo's full fat is good too.

you mentioned in a previous post that you cook the sauce down...that's one way of doing it-but in ole Italy it is not cooked -it's marinated. You would season your tomatoe sauce with oregano, garlic, salt & pepper (chili-red pepper flakes- if you prefer) &parmesan- let it sit together overnight (refridgerated) then just spread on pizza when ready to go...Let me know how all goes!:)

Anonymous's picture
Anonymous

Wow!! Your mom is a pizza goddess!!!! :D

I always put my pizza in the oven as soon as the toppings are on it (give or take a few minutes). And I use Saputo low-fat mozarella (15% M.F.) Maybe the cheese is the problem then -- I assume there's more water in low-fat cheese than normal cheese??

I can't wait to do some pizza experimentation this weekend :)

Anonymous's picture
Anonymous

here's a couple more things ...are you dressing it & letting it sit before putting it in the oven? It should be dressed & immediatly baked...And what type of Mozzarella are you using? Some of them are known for "watering" when melted...my mother is absolutely fanatical about her cheese for just that reason...and when worse comes to worse, console yourself in knowing that when in Italy the pizza is usually soggy LOL- I'll ask my mom she seems to have mastered the art of pizza making- she does 18-20 pizzas in one pizza night marathon, & then gives them away...:) Win- win!

Anonymous's picture
Anonymous

Artsy, Dh isn't sure why it won't let you choose Canada...never encountered this before. However, he said just pick somehting else...& it is very safe re: junkmail..cannot be traced back to your computer because everything is stored by Microsoft with them...so no one can get into your system..avoiding detrimental mail....clear enough? Because it's all mumble- jumbo to me!:D

Anonymous's picture
Anonymous

I used to partially bake the crust, and then dress the pizza and bake it (about 425 degrees) till it was ready. Then I tried dressing the unbaked crust and baking the pizza. Then I tried the pizza stone. Then I tried a pizza pan with small holes that are supposed to help the crust get crispy. Every method results in soggy crust.

Another method that didn't work was baking the pizza at a really high heat. My hubby saw something on a TV show about baking pizza at the highest temp your oven goes to. That method resulted in a super rising crust edge, but an unbaked crust bottom.

I'm going to make another pizza this weekend using your dough recipe and baking method -- fingers crossed that the crust comes out right this time!!

Anonymous's picture
Anonymous

I love picky work, I can sit for hours with just a tiny brush, funny, I have very little patience for pretty much anything else, but painting, love it.

Anonymous's picture
Anonymous

Nothing is private and no one is prohibited...in my view. It is not just your imagination - everyone does want to talk to you!

Did you want to come prime my doors and trim? The picky work is going to be a pain.. I wish you would.

I am anxious to cover the grey metal finish, especially on the exterior where it looks very discordant.

Anonymous's picture
Anonymous

I'll leave the gretzky post there, I think all the deleting of posts just makes the conversation seem the more private and would probably hinder a few of joining in or making them feel like they're spying, it doesn't bother me jumping in on a seemingly private conversation, because I selfishly think everyone wants to talk to me, hehe.

and another forum hijacked, how fun! :)

Wish I had something to paint

Anonymous's picture
Anonymous

I don't like the deleting either, it is anti-social. Last night I was feeling self-conscious about such a long thread full of foolishness, despite that I don't mind scrolling past the long threads myself. Maybe I just need to stop chatting?

While I was chatting I did get the wall around my door painted - and did it to the tune of retro 80's music - so I was having a pretty good time! Tonight, I have to prime the door and trim...

Anonymous's picture
Anonymous

After I discovered the delete button it became my new bestfriend, I was even contemplating deleting my wayne gretzky post, but then I realized everybody reading it should understand it was a joke, I hope...
I agree that it becomes a bit obsessive and not to mention, it takes a bit away from the joy of this board and makes it more annoying, if that makes sense...I'm too tired, and not enough coffee yet this morning

Anonymous's picture
Anonymous

I just set one up, I have no idea why it won't let you, and I'm usually pretty computer & Internet literate.
Just pick another country, you can even put in a fake postal code, I just did..

Anonymous's picture
Anonymous

but in the mean time, what? I endorsed your endorsement of mmccormi's idea on the Tech forum, if that is done, it will help.

I checked my hotmail account and it says I am in Canada. Does it matter if yours is wrong if it is for your Alter-Ego?

Try Artsy1964.

Anonymous's picture
Anonymous

Dy'n... my ex used to make home made pizza all the time. I can't say I miss him though, despite that his crust was very good (and made just as you make yours).

Anonymous's picture
Anonymous

and scrolled up on the list of Countries and found Canada right away. I wonder why your sign up page is different?

Anonymous's picture
Anonymous

make sure your hotmail account name does not identify you so that you can use it and remain anonymous.

I have a hotmail account. I set the junkmail settings on high and don't really have a problem with it. My kids also have hotmail accounts which they use to chat on MSN, though I am not sure how. I will try to set up another account to see if I can help you figure this out.

Anonymous's picture
Anonymous

hotmail isn't particularly good for avoiding junkmail, I have mine set on high and I get about 25-30 a day. Apparently Yahoo uses a special software that doesn't allow for junkmail at all, perhaps you want to check that out?
I don't know why you had a problem setting one up though, you can put all the false information you want on your account setup, which is great for the paranoid ;)

Anonymous's picture
Anonymous

to try it. I can't get enough of Italian food, the REAL Italian food that is :)
Thank you again DY'n, a lot of typing went in to that, I appreciate it :)

Anonymous's picture
Anonymous

will ask DH today- we are off for family fun will let u know later- he's an IT guy...

Anonymous's picture
Anonymous

are you cooking it at a very high temp? Also, have found the pizza stone to be an incredible friend. They are so affordable now every home should have one. The pizza paddle helps too. I spread & dress the pizza on the paddle & slide it right onto the stone. The stone should be placed on the lowest rack of the oven & heated from cool with the oven- don not remove it from the oven until it has cooled bak down...If this procedure is not followed it will crack. the stone creates the same environment that the pizza ovens they use in restaurants have . Pizza should cook quickly & at high temps...slower will turn it soggy. also, I find if I'm not using the stone as soon as the bottom is cooked enough to remove it from it's cooking vessel I let it finish cooking just on the rack this forces it to crisp... I'm off for the day... let me know if you gals need anything else!

Anonymous's picture
Anonymous

I apologize for taking so long to rectify things- Got me out of bed at 6:30am as soon as the realization hit that I had work to finish...here is dough:

Makes 2 12-in pizzas...
1 tablespoon sugar
2 tsp. dried yeast or 1/2 oz. fresh yeast
3/4 cup lukewarm water
1 lb. all purpose flour
1/2 tsp. salt
3 tblsp. olve oil
cornmeal

Put the sugar, yeast & 1/3 cup of the water in small bowl. Allow to bubble & foam If this doesn't happen the yeast is dead- start over.

Mix the flour,salt in a bowl- add remaining water, olive oil, & yeast mixture. Mix until combined, transfer to lighlty floured surface & knead for about 8 mins. adjust few drops of water or flour as needed...dough should be soft, not sticky, almost shiny.
Rub the inside of another bowl with oil, rool the dough i nto a ball & place in bowl, cover with kitchen towel & leave to rise about 1-11/2 hrs.( will double in size) Make sure there is no cool drafts. You can also leave it in the fridge to rise but will take 8 hrs. Punch down the dough divide into 2 . At this point you can freeze, or store in fridge for up to 4 more hours or use immediately. If you choose to freeze or refidg. bring it back to room temp. before using ( I often double the recipe & feeeze what I don't use...also great for foccaccia...

Stretch out the dough with your hands, working from the center out sprinkle the cornmeal on the cooking vessel you will be using...dress & bake..at 475 degrees.

Btw, when we plan to have "pizza parties" I will often do the above- bake the crust alone to just when it's almost cooked through the crusts can be left to use later or frozen in this state...then I have semi- cooked crusts & leave it up to our friends to dress their own with their preferences..artichokes, olives, sundried tomatoes, goats cheese, arugola, pepperoni, prosciutto, & so on... this way each pizza takes as long as the cheese melts 7 everyone can nibble as each creation is done...fun & casual entertaining...

Anonymous's picture
Anonymous

I love pizza and really like making homemade pizza. But my crust always comes out soggy, for some reason :( I make my own sauce and cook it down till there's no liquid left, so I don't know what's causing the soggy crust.

Anyway, that being said, I'm always on the lookout for a new pizza dough recipe -- if you don't mind sharing yours, dy'n2, I'd love to take a peek at your dough recipe.

My favourite combination of pizza toppings is ham, pineapple, onions, and hot peppers. Yummy!!

Anonymous's picture
Anonymous

copied and pasted safely in my folder. Thanks!

A recipe for the dough too would be very much appreciated.

I have been thinking of getting a pizza stone, didn't know walmart had them, good tip!

Can't wait to make this, it sounds delicious!!

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