Beginning with the pizza sauce, you create your own or can purchase sauce. Here is a good recipe for sauce, that keeps well in the fridge, and makes enough for 3 large pizzas:
2, 15-ounce cans of tomato sauce. Two, six-oz cans of tomato paste. 1 teaspoon of onion powder. One half teaspoon of basil powder. 3 tablespoons of sugar. 1 teaspoon of pizza seasoning (I favor Frontier Pizza salt-free brand).
Combine in a big bowl with a large fork for several minutes to mix the tomato sauce with all the paste, and to spread the spices. Then, cover with plastic wrap, and place it in the refrigerator for several hours or more, to allow the flavors diffuse.
In addition to pizza sauce, you need a pizza shell. They can be purchased by you or make your own. My previous article has a recipe for a whole wheat crust that is fiber-rich. If you purchased a pizza crust or shell, it probably does not have to be precooked. Home made dough is constantly be precooked. This recipe comes from Pizza90, riverside’s best pizza place by far.
For those who have dough, preheat a pizza stone (baking stone) in the oven at 350 degrees. Take the dough out of the bowl, and place it on a plastic mat that is baking. Plastic mats operate best on cutting boards.
For those who have dough, use a rolling pin to flatten the dough into a circle, approximately 18 inches broad, or to match your pizza display size. When the rolling is done, place on the dough. Turn the plastic mat down, and carefully shift the dough on the pizza screen. Fold it back if any portion of the dough extends past the pizza display.
Then, set and dough in the oven, to precook the crust for about fifteen minutes. Then take it outside, and place it on the cutting board, or another heat-proof surface.
What cheese should you use for your pizza? Usually, two types of cheese works best. I advocate about four ounces of Monterey jack and eight ounces of shredded mozzarella cheese. Should you use a second cheese, cut it into blocks. I place one half inch blocks of Monterey jack on the pizza, especially about an inch away from the borders, then mozzarella, then I put the toppings on.
What toppings will you decide? Most toppings like peppers, mushrooms, and meats, cooked or ought to be microwaved first, to cook them most of the manner, along with the liquids drained first, which will help to avoid a soggy pizza. Cleaver or a big knife may be utilized to hold them, if the toppings are too hot, and also you can flick the toppings onto the pizza. For more information on Pizza90, visit their website at http://pizza90.com.
Bake it for about ten to twelve minutes until the cheese is fully melted, and only a little bit brown, after all of the toppings are on the pizza. Turn the oven off, when it is done.
Then, get the pizza outside, and put it on the cutting board. Using both a big knife along with an oven mitt at the exact same time is a good approach to take a heavy pizza from a hot oven. This is recommended to cover the cutting board with paper towels first.
Slide the pizza off the pizza screen, onto the cutting board following the pizza is outside of the oven. At times you must utilize a knife to run under the screen, and gently push any stuck sections of the pizza away from the screen. Set the screen back in the oven, and let it cool there.
This is the tough part - leave the pizza for at least half an hour. It will be a big pizza, and it's going to stay hot for a long time. Then, cut it with the cleaver or enormous knife and revel in. Wrap leftovers in tin foil, because they might stick with the tin foil, but not when the slices are hot. The pizza will taste quite good.