A Decent Pizza Recipie

[Vicious88]

[Sorry, Infohub Readers, no picture yet]

Okay... So before I go too heavily into this, let me state a few things for those of you who have never made a homemade pizza crust before...

If you don't have (or have access to) a nice pastery mixer machine, you'll have a hard time getting recipies dealing with more sensitive doughs (such as pizza and pretzle) to come out tasting right. This particular pizza is whole wheat, which will make the dough a little tougher to work with, but at the same time will avoid a lot of un-due stickiness if the mixture is just slightly imperfect.

Additionally, this recipie guides you though some topping ideas, but you do not have to follow through with them if you'd rather a simple pepperoni or cheese pizza. It is a good idea however, to read this entire recipie through a few times for ideas about how to approach toppings and their cooking (as undercooked meat toppings can pose health risks).

So, all of that being said, let's get into it, shall we?

This particular recipie takes only 45 minutes prep and cook time, as opposed to most other recipies where you leave your dough in a bowl for an hour or over night.

Ingredients:
• 1 c. warm water (not hot)
• 1 envelope active dry yeast
• 1 tsp. honey
• 1 tbsp. safflower oil
• 1/2 tsp. salt
• 2 c. whole wheat flour (plus about 1/2 c. more to form the dough)
• 1 lb. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 2 c. tomato puree or sauce
• 1 green pepper, sliced
• 1/2 lb. mushrooms, sliced
• 1/2 tsp. each basil, oregano and black pepper
• 1/8 tsp. crushed red pepper flakes (if you like it spicy-hot)
• Salt to taste
• 8 oz. part-skim mozzarella cheese, shredded

Directions:
1. In a large saucepan, begin cooking ground beef, onion and garlic.

2. In a medium-sized bowl, combine warm water, yeast, honey, oil and salt for the crust. Let stand for 5 minutes.

3. After the beef is cooked, drain grease and add the remaining topping ingredients (except cheese) and simmer while the crust is being prepared.

4. Add flour to the yeast mixture and beat dough until it is smooth and elastic. Add about 1/2 c. more flour or enough to make a stiff dough. Turn dough onto a floured surface and knead until smooth. Stretch dough onto a lightly oiled or nonstick-sprayed cookie sheet or a large, rectangular, shallow pan. Form edges on outer sides of crust.

5. Spread topping (except cheese) over dough and bake at 450° for 15 minutes, or until bottom of crust is crisp.

6. Sprinkle cheese over the top and heat until the cheese has just melted. Serve piping hot.


If you decide to try this, please let me know your results.
_________________

Ah, Signature Changes...

[Vicious88]

[Sorry, Infohub Readers, no picture yet]

Okay... So before I go too heavily into this, let me state a few things for those of you who have never made a homemade pizza crust before...

If you don't have (or have access to) a nice pastery mixer machine, you'll have a hard time getting recipies dealing with more sensitive doughs (such as pizza and pretzle) to come out tasting right. This particular pizza is whole wheat, which will make the dough a little tougher to work with, but at the same time will avoid a lot of un-due stickiness if the mixture is just slightly imperfect.

Additionally, this recipie guides you though some topping ideas, but you do not have to follow through with them if you'd rather a simple pepperoni or cheese pizza. It is a good idea however, to read this entire recipie through a few times for ideas about how to approach toppings and their cooking (as undercooked meat toppings can pose health risks).

So, all of that being said, let's get into it, shall we?

This particular recipie takes only 45 minutes prep and cook time, as opposed to most other recipies where you leave your dough in a bowl for an hour or over night.

Ingredients:
• 1 c. warm water (not hot)
• 1 envelope active dry yeast
• 1 tsp. honey
• 1 tbsp. safflower oil
• 1/2 tsp. salt
• 2 c. whole wheat flour (plus about 1/2 c. more to form the dough)
• 1 lb. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 2 c. tomato puree or sauce
• 1 green pepper, sliced
• 1/2 lb. mushrooms, sliced
• 1/2 tsp. each basil, oregano and black pepper
• 1/8 tsp. crushed red pepper flakes (if you like it spicy-hot)
• Salt to taste
• 8 oz. part-skim mozzarella cheese, shredded

Directions:
1. In a large saucepan, begin cooking ground beef, onion and garlic.

2. In a medium-sized bowl, combine warm water, yeast, honey, oil and salt for the crust. Let stand for 5 minutes.

3. After the beef is cooked, drain grease and add the remaining topping ingredients (except cheese) and simmer while the crust is being prepared.

4. Add flour to the yeast mixture and beat dough until it is smooth and elastic. Add about 1/2 c. more flour or enough to make a stiff dough. Turn dough onto a floured surface and knead until smooth. Stretch dough onto a lightly oiled or nonstick-sprayed cookie sheet or a large, rectangular, shallow pan. Form edges on outer sides of crust.

5. Spread topping (except cheese) over dough and bake at 450° for 15 minutes, or until bottom of crust is crisp.

6. Sprinkle cheese over the top and heat until the cheese has just melted. Serve piping hot.


If you decide to try this, please let me know your results.
_________________

Ah, Signature Changes...