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Homemade Pizza (Pinnacle) (2) Recipe

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

Homemade Pizza (Pinnacle) (2) Recipe is a dish that is typically made at home, as the name implies. It is usually made with a variety of toppings, including meats, vegetables, cheeses, and sauces.

 1 x RECIPES FOLLOW
1

SEE HOMEMADE PIZZA (1)FLOUR THE SURFACE YOU WILL USE TO ROLL OUT THE DOUGH.

2

YOU CAN NOT USE TOOMUCH FLOUR.

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USING A ROLLING PIN, ROLL DOUGH TO ABOUT 13 - 14 CIRCLE.

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ITMIGHT SEEM IMPOSSIBLE BUT CAN BE DONE.

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PLACE THE ROLLED OUT CRUST ON AGREASED PAN.

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USE YOUR FINGER TIPS TO PRESS THE DOUGH TO THE PAN.

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TRIM OFFEXCESS DOUGH FROM AROUND THE EDGES AND PUT IT WITH THE REMAINING DOUGH.

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THICK CRUST:START WITH A BALL OF DOUGH SLIGHTLY LARGER THAN A BASEBALL.

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PLACE THEDOUGH IN THE CENTER OF THE GREASED PIZZA PAN AND WITH YOUR HANDS, PUSH ANDSPREAD THE DOUGH UNTIL IT COVERS THE ENTIRE PAN.

10

DO NOT PUT THE TOPPINGS ON TO HEAVILY UNTIL YOU GET THE FEEL FOR FLAVOR.

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COOKING THE PIZZA:THE BEST TEMPERATURE TO COOK THE PIZZA AT IS AROUND 475 F.

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IT ONLY TAKESABOUT 12 -14 MINUTES TO COOK A PIZZA SO KEEP A CLOSE EYE ON YOURMASTERPIECE.

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AFTER THE PIZZA HAS COOKED FOR ABOUT TEN MINUTES YOU ARE READY TO TEST THECRUST FOR DONENESS.

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DO THIS BY LIFTING THE EDGE WITH A SPATULA.

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IF THEPIZZA SLIDES IN THE PAN WHEN YOU SHAKE IT, YOU ARE READY FOR THE LASTSTEP.

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REMOVE THE PIZZA FROM THE OVEN AND PLACE THINLY SLICED MOZZARELLA CHEESEON TOP.

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SLIDE THE PIZZA OFF THE PAN ONTO THE OVEN RACK.

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COOK FOR ABOUT 5MINUTES.

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YOU NOW HAVE A PIZZA WITH A GOLDEN BROWN CRUST AND CRISP.

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TIPS FOR PIZZA MAKERSFOR THE DOUGH:1.

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USE A HEAVY GLASS BOWL RINSED WITH WARM WATER TO LET THE DOUGH RISE.

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YOU CAN USE THE DOUGH WITHOUT RISING IF YOU ARE IN A HURRY.

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TRY PUTTING SMALL AMOUNTS OF SPICE IN THE DOUGH WHILE MIXING IT UP.

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YOU CAN USE WHOLE WHEAT OR RYE FLOUR IN PLACE OF ALL PURPOSE FOR ADIFFERENT TASTE.

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YOU CAN ADD CHEESE TO THE FLOUR TO MAKE A TASTEY DOUGH.

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DON'T THROW OUT LEFT OVER DOUGH, IT WILL KEEP IN THE REFRIGERATOR FORMORE TWO WEEKS.

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MAKE SURE YOU STORE IT IN A LARGE BAG AS IT WILL RISESOME.

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WHEN YOU ARE READY TO USE THE DOUGH LET IT WARM SOME FIRST.

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THE SAUCE:1.

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IF THE OIL RISES TO THE TOP WHILE COOKING, SIMPLY STIR IT BACK IN WHENCOOKING IS FINISHED.

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YOU CAN USE THE SAUCE WHILE IT IS STILL HOT, YOU DON'T HAVE TO LET ITCOOL FIRST.

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THE SAUCE CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.

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TO KEEPIT LONGER, FREEZE IT!4.

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A MIXTURE OF 1 TABLESPOON FLOUR AND 14/ CUP WATER WILL SPEED UPTHICKENING PROCESS.

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TO INCREASE THE YIELD OR CHANGE THE FLAVOR OF THE SAUCE, YOU CAN ADDANY CANNED PIZZA SAUCE TO THE RECIPES ABOVE.

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USE CRUSHED SPICES IN ALL THE RECIPES RATHER THAN POWDERED.

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YOU GROUND, DRY ONION OR GARLIC INSTEAD OF FRESH.

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FOLLOW THE DIRECTIONSON THE PACKAGE FOR AMOUNTS TO USE.

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THE FINAL:1.

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IF YOU USE SLICED MOZZARELLA CHEESE YOU WILL FIND THE SLICE THICKNESSVARIES GREATLY.

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YOU MAY NEED TO PLACE THE CHEESE ON BEFORE YOU SLIDETHE PIZZA OFF THE PAN, TO KEEP THE CRUST FROM BEING DONE BEFORE THECHEESE MELTS.

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IF THE CRUST IS DONE AND THE CHEESE IS NOT MELTED, SLIDE THE PIZZA BACKONTO THE PAN.

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IF THE PIZZA IS TO SOFT WHEN YOU SLIDE IT OFF THE PAN, YOU DID NOT USEENOUGH FLOUR.

44

USE MORE NEXT TIME.

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IF YOU HAVE ANY CHOPPED CHEESE LEFT OVER, FREEZE IT AS IT MOLDS FASTERAFTER BEING GRATED.

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USE LEFT OVER SAUCE IN ANY ITALIAN DISH CALLING FOR TOMATO TYPE SAUCE.

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OR YOU MAY SAVE IT IN THE REFRIGERATOR FOR A GOOD MIDNIGHT PIZZA SNACK.

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FOR A FAST PIZZAYOU CAN MAKE A FAST PIZZA BY USING TORTILLAS, EITHER CORN OR FLOUR.

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EVERYTHING ELSE REMAINS THE SAME.

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ALL INGREDIENTS GO ON TOGETHER ON ATORTILLA CRUST PIZZA AS THEY COOK VERY FAST.

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BE SURE TO KEEP A CLOSE EYEON THEM WHILE COOKING.

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YOU STILL WANT TO SLIDE THE PIZZA'S OFF THE PANBEFORE THEY ARE DONE TO CRISP UP THE CRUST.

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IT IS CERTAINLY HOPED THAT YOU WILL ENJOY THE RECIPES ABOVE AND HAVE FUNMAKING HOMEMADE PIZZA'S FOR YOUR FAMILY.