http://pizzaware.com/images/pizza-baking-school-big.jpg

Ingredients:

4 Cups of flour or more
2 Teaspoon yeast (Dry yeast)
2 Teaspoons sugar
1 Teaspoon salt
2 Table Spone olive oil
1 1/2 cups of warm water

Deep bowl

Directions Look (http://www.foodmuseum.com/images/pizzadoughsteps.jpg)

1- Put yeast + sugar in the bowl. Add 1/2 cup of warm water and mix well.
2- Wait about 5 minutes for the yeast and sugar to activate.
3- Add the flour + salt + olive oil + 1 cup of warm water to the bowl.
4- Mix carefully for all the liquid absorbed by the flour.
5- Place a handful of flour on a mixing surface.
6- Dust your hands and spread out the flour.
7- Empty the contents of the bowl on to the flour.
8- Knead the dough for 8-10 minutes or until the texture is smooth and uniform.
9- If the dough seems a little sticky, add a little more flour.
10- Knead by leaning on the dough with the palm of your hand.
11- Press the dough to the mixing surface.
12- Fold the dough and repeat.
13- Place the dough in a bottom of a bowl drizzled with olive oil.
14- Place bowl in draft free area and cover with a cloth.
15- Let the dough rise for about an 60 minutes.
16- Punch down the dough, knead to remove air from the dough.
17- wait 60 minutes for the second rise.
18- Cut the dough in half.
19- Dust a rolling pin with flour and gently roll out on a floured mixing surface.
20- Until the dough is the desired shape. Keep using flour, as needed so the dough won't stick.
21- If you have a peel, assemble the pizza right on the peel dusted with corn meal.
22- Put the toppings in this order: tomato paste >> a hand-full mozzarella >> olive, pepper, tomato slice, pepperoni >> (again mozzarella at the top final).
23- Then use the peel to place the pizza on the pre-heated Pizza Stove.
24- Bake the pizza in a pre-heated oven for 8-12 minutes according to the temp of the oven.
25- Pizza needs high temp for perfect crispy texture 420°F - 450°F.
26- A cheese pepperoni pizza 12" diameter will bake fully in a 450° F oven in only 12 minutes.
27- More toppings = more time = lower temprature.
28- A deluxe pizza with four or five toppings requires 325°F to 350°F for 25 to 35 minutes.

Toppings:

1- Black Olive.
2- Green Pepper.
3- Pepperoni slices (or sausage bits).
4- Tomato slices.
5- Cheese
6- Onions (optional).
7- Tomato paste / sauce.
8- Mozzarella.

Yuumm... pizzaa...

But too many directions :p I'd rather just dial for the closest pizza place and tell them what I want instead :p

Nothing better than Margheritta

loooooks yummy :D

Yuumm... pizzaa...

But too many directions :p I'd rather just dial for the closest pizza place and tell them what I want instead :p
Where is the will? If we buy everything from outside, what is the use of the kitchen? Now if I was a woman I would like to make my family very happy that I do exist? Besides, it is very exensive to buy ready made pizza, now everyone in here rich? I won't pay 30 RO. 60$ for a one night family pizza party!

yummy :p
but i donnu how to cook that much :os
i wanna learn :p

thnx for sharing

yummmy i want .. thnx 4 shearing :D

if i ever do try it out it better be good... 4 ur own safety... i wouldnt go thru all tht 2 have it turn out like *#!$ :rolleyes:

Ohh I want Pizza, lol.

Oh well, thanks for sharing. :p

thanks 4 sharin'!

might try it..

am hungry & its 01:09 after midnight, I cant order no cook now ....
the pic is tempting....

thnx though 4 sharing the way... perhaps 1 day i will try.

looks yummy !!

if any one tried to make it.......invite me :P

I am sure every woman will come here one day and give me lots of blessings and thanks for telling the secret of it...Wait ladies till you marry and then you will see that when you say let us order he will say my mom used to make it at home :p then only you will come to your PC make a big search for Haroundb's Ymmy pizza recipe!:sunsmile:

haha good point ;)

originally posted by Rossonero
Nothing better than Margheritta

:yes:

originally posted by Haroundb
I am sure every woman will come here one day and give me lots of blessings and thanks for telling the secret of it...Wait ladies till you marry and then you will see that when you say let us order he will say my mom used to make it at home :p then only you will come to your PC make a big search for Haroundb's Ymmy pizza recipe! :sunsmile:

ok...so? you cook? ;)

:yes:



ok...so? you cook? ;)
Yes I do... :yes:

Is it true that men cook better than women?

Is it true that men cook better than women?
Yes it is true.

http://pizzaware.com/images/pizza-baking-school-big.jpg

Ingredients:

4 Cups of flour or more
2 Teaspoon yeast (Dry yeast)
2 Teaspoons sugar
1 Teaspoon salt
2 Table Spone olive oil
1 1/2 cups of warm water

Deep bowl

Directions Look (http://www.foodmuseum.com/images/pizzadoughsteps.jpg)

1- Put yeast + sugar in the bowl. Add 1/2 cup of warm water and mix well.
2- Wait about 5 minutes for the yeast and sugar to activate.
3- Add the flour + salt + olive oil + 1 cup of warm water to the bowl.
4- Mix carefully for all the liquid absorbed by the flour.
5- Place a handful of flour on a mixing surface.
6- Dust your hands and spread out the flour.
7- Empty the contents of the bowl on to the flour.
8- Knead the dough for 8-10 minutes or until the texture is smooth and uniform.
9- If the dough seems a little sticky, add a little more flour.
10- Knead by leaning on the dough with the palm of your hand.
11- Press the dough to the mixing surface.
12- Fold the dough and repeat.
13- Place the dough in a bottom of a bowl drizzled with olive oil.
14- Place bowl in draft free area and cover with a cloth.
15- Let the dough rise for about an 60 minutes.
16- Punch down the dough, knead to remove air from the dough.
17- wait 60 minutes for the second rise.
18- Cut the dough in half.
19- Dust a rolling pin with flour and gently roll out on a floured mixing surface.
20- Until the dough is the desired shape. Keep using flour, as needed so the dough won't stick.
21- If you have a peel, assemble the pizza right on the peel dusted with corn meal.
22- Put the toppings in this order: tomato paste >> a hand-full mozzarella >> olive, pepper, tomato slice, pepperoni >> (again mozzarella at the top final).
23- Then use the peel to place the pizza on the pre-heated Pizza Stove.
24- Bake the pizza in a pre-heated oven for 8-12 minutes according to the temp of the oven.
25- Pizza needs high temp for perfect crispy texture 420°F - 450°F.
26- A cheese pepperoni pizza 12" diameter will bake fully in a 450° F oven in only 12 minutes.
27- More toppings = more time = lower temprature.
28- A deluxe pizza with four or five toppings requires 325°F to 350°F for 25 to 35 minutes.

Toppings:

1- Black Olive.
2- Green Pepper.
3- Pepperoni slices (or sausage bits).
4- Tomato slices.
5- Cheese
6- Onions (optional).
7- Tomato paste / sauce.
8- Mozzarella.



المكونات:

أربع أكواب دقيق (أو أكثر)
ملعقتان صغيرتان خميرة جافة
ملعقتان صغيرتان سكر
ملعقة صغيرة ملح طعام
ملعقتان كبيرتان زيت زيتون
كوب ونصف ماء دافىء

وعاء عميق

الطريقة:
ضعي الخميرة الجافة + السكر في الوعاء. أضيفي نصف كوب من الماء الدافىء وأخلطيه جيدا
انتظري خمسة دقائق حتى تنشط الخميرة.
أضيفي الدقيق + الملح + زيت الزيتون + كوب الماء الدافىء المتبقي.
اخلطيه جيدا حتى يتشرب العجين الماء.
ضعي حفنة من الدقيق على سطح نظيف للقيام بمرحلة العجن.
انفضي يديك و انشري الدقيق بشكل متوازي.
أفرغي محتويات الاناء على السطح المرشوش بالدقيق.
اعجني الخليط بشكل ملفوف لمدة 8-10 دقائق متواصلة حتى يصبح الخليط متجانس و متماسك.
أذا أحسست أن الخليط يلتصق كثيرا أضيفي القليل من الدقيق.
أعجني بطريقة الاتكاء على العجين براحة يدك.
اضغطي على العجينة الى الاسفل باتجاء السطح المرشوش بالدقيق.
افردي العجينة وعاودي الكرة مرة أخرى.
ضعي العجين في قعر اناء عميق مرشوش بزيت الزيتون.
ضعى الاناء الذي به العجينة في مكان بعيد عن تيارات الهواء وغطيه بقطعة قماش ليخمر جيدا.
دعى العجينة ترتفع لمدة ستون دقيقة.
اخرجي العجينة واضربيها بقبضة يدك (لكمة) قوية وعاودي عملية العجن المذكورة سابقا لاخراج الهواء من العجينة.
انتظري مرة أخرى لمدة ستون دقيقة لترتفع العجينة مرة أخرى (ثانية).
اقطعي العجينة نصفين.
انثري قليلا من الدقيق على اصطوانة فرد العجين (النشابة) وبلطف مرريها على العجين لفرده بشكل مسطح.
الى ان تصبح العجينة بالقوام المطلوب استمري باضافة الدقيق حتى لا تلتصق العجينة.
اذا كان عندك (مطرحة) رشي عليها قليلا من دقيق الذرة واعدي العجينة عليها مباشرة حتي يتسنى لك ادخالها في الفن بدون عناء
ضعي الاضافات السطحية فوق عجينة البيتزا بالترتيب التالي: معجون الطماطم + حفنة (ملئ راحة يد) من جبن الموتزاريلا+ زيت الزيتون+الفلفل الأخضر+شرائح طماطم+البيبروني (أوشرائح النقانق)+ طبقة أخيرة من جبن الموتزاريلا.
ارفعي العجينة بمكوناتها وضعيها مباشرة في فرن حار مسبقا (15-30 دقيقة من الاحماء السابق لوضع العجينة في الفرن).
دعي البيتزا تنضج لمدة 8-12 دقيقة تبعا لحرارة الفرن المستخدم.
تحتاج البيتزا الى درجة حرارة عالية حتى يصبح قوامها هشا لذيذا 420 فيهرينهيت – 450 فيهرنهيت.
تحتاج بيتزا الجبن مع البيباروني بقطر 12 انشا الى 12 دقيقة حت تنضج بشكل تام.
لاحظي الاتي : المزيد من الاضافات السطحية = وقت اضافي في الطهي=استخدام درجة حرارة أقل.
البيتزا الكبيرة الحجم والتي يعلوها 4-5 اسطح من الاضافات تحتاج الى 35 دقيقة تقريبا حتى تنضج في درجة حرارة 350 فيهرينهيت.

الاضافات السطحية:
الزيتون الاخضر.
الفلفل الاخضر (الرومي)
البيبروني (أو شرائح النقانق)
شرائح الطماطم الرقيقة
صلصة الطماطم (معجون طماطم)
جبن مطبوخ (نيستو)
جبن موتزاريلا
شرائح البصل (حسب الرغبة)

I added the Arabic transaltion so that to help those who find it difficult to understand in English.

Just to make it knowledge more approachable.

Here also another better contrast picture (http://i78.photobucket.com/albums/j106/Haroundb/pizzadoughsteps.jpg).

hehe ,, !! yummy ,, gotta try it ,, specially during ramadhan !!

oh man................ now i am dieing to have pizza....
last week i was dying to anything kind of pasta,,,,and now i guess i am going for pizza :D

Woow yumm!!

Actually pizzaaa aint that hard 3 weeks ago i made a pizza for the first time!! i actually realised that it is one of the easiest yummmyy dishes!! Ohh well i used a ready made base so that helps!! :D

Woow yumm!!

Actually pizzaaa aint that hard 3 weeks ago i made a pizza for the first time!! i actually realised that it is one of the easiest yummmyy dishes!! Ohh well i used a ready made base so that helps!! :D
Yes great that you had the guts to do it, many don't really have that:yes:
And for your information the pizza base is called "Dough" (pronounced "doh" with silent h or the way you pronounce 2 in Indian language). :)

Nothing better than Margheritta
'7ber wa jibin....(bread and cheese)...nothing interesting i guess...;)

Is it true that men cook better than women?yes 100% true :shy:

Haroundb, heheh yeaaah i knw but pizza base is better than dough :p lool
Yesss i have the guttss lool awwww now i wanna make a pizza!! errr but i lack the ingridients!! :yell:

'7ber wa jibin....(bread and cheese)...nothing interesting i guess...;)
You remember me of those who say 'A computers is a metal box with a fan'...loool

man the toppings are the secret. Get you favo and I will make one for you that you will never forget!

I myself like pepperoni much.

I love the Italian pizza:yes: ohh yah
I cant deny myself when I see it :love:

Yes great that you had the guts to do it, many don't really have that:yes:
And for your information the pizza base is called "Dough" (pronounced "doh" with silent h or the way you pronounce 2 in Indian language). :)

Wassup pizza bro!!!

I gotta tell you.. pizza base is made out of dough, but it isnt called dough.. and 2 in hindi is pronounced "do".. as in, to do something.

Its all good though - stay strong!

And for your information the pizza base is called "Dough" (pronounced "doh" with silent h or the way you pronounce 2 in Indian language).

Okay guys, its real simple. When you need to pronounce dough, think of Homer Simpson and say 'Doh!!'

Wassup pizza bro!!!

I gotta tell you.. pizza base is made out of dough, but it isnt called dough.. and 2 in hindi is pronounced "do".. as in, to do something.

Its all good though - stay strong!

Ill_semantics!! so true about the pizza base about the indian number i really have no clue ehhehehe!!! it aint like ma second language or somethin :os

you are better off with 3 and half cups of flour (use pizza flour not white flour)
one big table spoon of instant yeast not dry yeast because it doesn't have that strong yeast smell, also dry yeast needs to be melted in water first which is a hassle.
3 big spoons of olive oil not 2 and one small spoon added to ur hand while mixing the flour
and add 3 big spoons of nido powder milk it gives a better taste.

^listen to her..she makes the best home made pizzas.

you are better off with 3 and half cups of flour
Right I found out that the pizza is little hard after it is cooked...:star:

(use pizza flour not white flour)
Correct but this flour is not always available so I choose the ingredients which is mostly available...:star:

one big table spoon of instant yeast not dry yeast because it doesn't have that strong yeast smell, also dry yeast needs to be melted in water first which is a hassle.
Correct, I use instant yeast, it is easier, and fast and more taste-less.:star:

3 big spoons of olive oil not 2 and one small spoon added to ur hand while mixing the flour
I don't think it will be a good idea because the pizza will be too much oily, and this is one of the basic downwards of a pizza, to be oily!:sunsmile:

and add 3 big spoons of nido powder milk it gives a better taste.
Not correct, from all the recipies I have read and tried, there is no way to add milk to it. Original pizza should have no milk at all this is what MR. Pizza himself said!:sunsmile:


Thanks alot Mystique for the comment, and sure I will try your way it seems very logical...

Yes Nabhan, she looks very well aware of home made pizza, that is wonderful...I think we have to arrange a meeting and everyone bring along his home made pizza for the competetion! loooooooooool Just Kidding

Thanks alot for the nice comment people:heart:

There should be a note here:
There are too many ways to make a successful pizza which depends alot on the taste of the one who is going to eat it. But from my experience, there is a good moral in putting the "basic" standard way of making any type of food this is a good reason to prevent great deviation from the original taste and flavour of the dish.

But yes, adding milk for example as Mystique said will give the pizza more flavor but won't be correct, why? That I don't have an answer for it, this is what Professional cook will answer you with, still I would prefer to make it in Mystiques way because it is mroe tasty to do so ;)

"Pizza flour"? What's that?

No, no, no. Just white flour, all-purpose, bleached.

I make the pizzas in my house, and they are very tasty. I"ve been doing it for years.

Forget the sugar. And you just let it rise for two hours; you don't need to punch it after one hour.

It's also a good idea to add some spices on top of the tomato sauce, but before you put on the cheese. Make sure you chop up some fresh garlic and put it there. And oregano and basil are excellent.

It's also good after you make the pizzas to put them in the refrigerator for a few hours. You can make them in the morning, cover them with plastic wrap in the fridge, and then pull them out at night and cook them. They'll have risen a bit more and the tomato sauce and spices have soaked into the dough a bit.

And you don't need a rolling pin, you can just use your hand. But you do need pizza pans.

"Pizza flour"? What's that?

No, no, no. Just white flour, all-purpose, bleached.

I make the pizzas in my house, and they are very tasty. I"ve been doing it for years.

Forget the sugar. And you just let it rise for two hours; you don't need to punch it after one hour.

It's also a good idea to add some spices on top of the tomato sauce, but before you put on the cheese. Make sure you chop up some fresh garlic and put it there. And oregano and basil are excellent.

It's also good after you make the pizzas to put them in the refrigerator for a few hours. You can make them in the morning, cover them with plastic wrap in the fridge, and then pull them out at night and cook them. They'll have risen a bit more and the tomato sauce and spices have soaked into the dough a bit.

And you don't need a rolling pin, you can just use your hand. But you do need pizza pans.
Wow man, I didn't know that you are a pizza fan too?! (who is not anyway? )

See, the problem for us here (Middle East) that we use the standard of "Pizza Hut" as the guide book of making pizza. So as much close you are to that one they serve in Pizza Hut, the more you have the glory! So yes pizza may have lots of other ways but, sure it would stay "Not the standard". I know that standards may got too much wide till it comes to "My standard is what I like"... Yes that is true, but in here I am trying to give a narrow as possible "Basic Pizza" as much as I can.

Now, with the flour case, I can say, like said before, just to make it easy and public we will use white all purpose flour, and that would probably give the most accurate results possible. For those who want to make it more specialized, they sell a so called "Pizza Flour" which is littler more expensive, but will give you better results in shorter period than the way we use which probably will take 3 hours to be ready. So as far as you are not in a hurry, and you are not eager to waste some dollars, buy the normal flour! ;)

About not using the sugar, I think this would result in a "not fully risen" dough. The sugar as we know help bacteria to develop faster (this is why you shouldn't eat sweets at night before you sleep), due the environment sugar creates suitable for the huge multiplication of bacteria. I think, since I didn't try it, that without using sugar, the dough will not rise probably…

Garlic, spices are a taste you are free to add whatever you think will make you droll to the smell! :)

About the rolling-pin you are 100% correct, never, no rolling pin should be ever used in making the pizza dough, using your hand and trying to spread it throw central diffusion is the very correct way to make the dough. But as you know that if we applies this people will get their dough stuck on the ceiling or on at the top of the nearest cupboard, then sure I don't advice those who are not interested so much in making pizza (whose who are testing not willing to do it), I don't advise them to do it with their hands only because the dough could get to much elastic if tried for a long time of spreading. This would probably result in that whenever you pull out it will shrink again to itself, and this is really will be disappointing and will drive many to quit it.

A new precious note here is that your oven must be extremely hot, since pizza you are making won't get hard or burned from the bottom! ;)