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Go Back   Talk Budgies Forums > Social Groups > Recipe Exchange


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  #1  
Old 06-27-2014, 05:21 PM
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Default Pizza

You all know what it is and how it's made In my family we don't order a pizza but make one or two if we have guests! It's easy and healthier!

We'll need (for two 28 cm pizzas)

For the pizza Dough

1 cup warm water
1 package active dry yeast (2 teaspoons)
3 cups all- purpose flour (or more)
1 Tbsp olive oil
1 teaspoon salt
1 Tbsp sugar

Pizza Ingredients
-- you can use any ingredient you like, these are the ingredients I use every time--

Tomato sauce (purée)
Tomato thin slices
Mozzarella or gouda or edam cheese, shredded
Some feta cheese in cubes
Mushrooms, thinly sliced
peppers thinly sliced
Chopped fresh basil or mint
oregano
Sliced ham
some slices of sausage
some olive oil
salt
pepper


If you have an electric mixer, put the warm water and the yeast inside the mixer bowl and leave it for 5 minutes. Until it is dissolved. Then you have to put inside the dough ingredients in low speed and have it done in 10 minutes. Let the dough sit in a warm place for 1 hour.

--I personally don't have an electric mixer, so for those who don't have it, my method is this; I put the warm water in a bowl and the yeast as well. I mix it with my hand until the yeast is dissolved. I put inside all the dough ingredients and knead it with my hand. If the dough is wet and sticking on your hand, then add some more flour. When the dough is ready, I leave the bowl with a towel on it in a warm place (inside a room) for 1 hour.--

Preheat the oven to 180 C. Remove the towel from the dough and punch it so it can release the air. Divide the dough into 2 balls. In the meanwhile, prepare your desired toppings.
Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough. Make it as thick as desired- I personally don't like it too thin-- Turn and stretch the dough until it will not stretch further. Continue to stretch it until it reaches the desired diameter - 28 cm. Brush with olive oil 2 baking pans. Place the dough to the baking pan. Repeat with the second ball of dough.
Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.
Enjoy!

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Last edited by despoinaki; 07-18-2014 at 04:09 AM.
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  #2  
Old 06-27-2014, 06:03 PM
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That's a great recipe! I will save it because I love to make pizza. I always buy my dough already made but sounds easy enough Sounds delicious!

Thanks,
Renee
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Old 06-27-2014, 06:08 PM
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Yum Despina. I'll save this too love home made Pizza.. I also love them done in the hot ovens outside thanks for sharing.
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Old 06-27-2014, 06:18 PM
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thank you Lyn and Renee!I hope you like it!if you try it let me know!
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Old 06-28-2014, 09:28 AM
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I like to make pizzas on the grill in the summer. It needs to be a charcol grill. You get the coals all ready and then push them all to the outside edge. Carefully put the stretched dough on the grill in the center not over the coals. It is just like an oven. With the vents adjusted I keep mine at about 400°F. It takes a min or so then flip it over. it is now firm enough to stay together on its own and you can take it off the grill and put on you sauce and toppings. Put it back in the center of the grill and cook for 6-10 mins,depending on your temp, until done. The flavor of the charcol infused in the pizza is awesome. We make smaller individual size ones so everyone can make there own. When we have company visit and we make these on the grill it is always talked about for a couple of weeks .
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Old 06-28-2014, 04:32 PM
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Quote:
Originally Posted by Budgiekeet View Post
I like to make pizzas on the grill in the summer. It needs to be a charcol grill. You get the coals all ready and then push them all to the outside edge. Carefully put the stretched dough on the grill in the center not over the coals. It is just like an oven. With the vents adjusted I keep mine at about 400°F. It takes a min or so then flip it over. it is now firm enough to stay together on its own and you can take it off the grill and put on you sauce and toppings. Put it back in the center of the grill and cook for 6-10 mins,depending on your temp, until done. The flavor of the charcol infused in the pizza is awesome. We make smaller individual size ones so everyone can make there own. When we have company visit and we make these on the grill it is always talked about for a couple of weeks .
I've never made pizzas on the grill! this is a great idea and I'm sure the flavour is awesome!
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Old 07-13-2014, 02:05 PM
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Made your dough today Despina . I gave it the 1hr rest and now have it in the fridge. It will get an awesome flavor the longer it rests in fridge. 24 hrs is perfect but I am going to make the pizza today so it will only get about 4 hrs or so then I will take it out and let rise another hr or so then make the pizza. I may make a traditional pizza or a deep dish. Will only know for sure when the time comes . I have green peppers, basil and shallots from the garden today and I have some homemade Italian sausage to use. I made a red sauce from the garden last night that I will use for the sauce.

Out of the mixer



Rested 1 hr

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Old 07-18-2014, 04:07 AM
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Here's mine, just out of the oven YUM
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Old 07-18-2014, 04:13 AM
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Quote:
Originally Posted by Budgiekeet View Post
Made your dough today Despina . I gave it the 1hr rest and now have it in the fridge. It will get an awesome flavor the longer it rests in fridge. 24 hrs is perfect but I am going to make the pizza today so it will only get about 4 hrs or so then I will take it out and let rise another hr or so then make the pizza. I may make a traditional pizza or a deep dish. Will only know for sure when the time comes . I have green peppers, basil and shallots from the garden today and I have some homemade Italian sausage to use. I made a red sauce from the garden last night that I will use for the sauce.

Out of the mixer



Rested 1 hr

Rick the pics are great! you've done a great job there! I just let it grow for an hour. Once it was summer (38 C outside) and I let the dough grow for 2 hours. The result was having dough for 5 pizzas! I would also suggest not to put the dough in the fringe, because warmth is all the yeast "wants". Thanks for the pics and I am glad you tried it!
p.s. If you want an extra, sprinkle some oregano or dried mint in your dough. It will be something different and better in taste
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Old 07-18-2014, 07:35 AM
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Putting the dough in the fridge actually makes a better tasting crust, The one we had last night was in for 48 hrs and I think it was the best tasting we ever had. In baking it is a common thing to do as the slow rise in the fridge makes for some wonderful flavors . You should give it a try.
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