| 1 | See homemade pizza (1) flour the surface you will use to roll out the dough. |
| 2 | You can not use too much flour. |
| 3 | Using a rolling pin, roll dough to about 13 - 14" circle. |
| 4 | It might seem impossible but can be done. |
| 5 | Place the rolled out crust on a greased pan. |
| 6 | Use your finger tips to press the dough to the pan. |
| 7 | Trim off excess dough from around the edges and put it with the remaining dough. |
| 8 | Thick crust: start with a ball of dough slightly larger than a baseball. |
| 9 | Place the dough in the center of the greased pizza pan and with your hands, push and spread the dough until it covers the entire pan. |
| 10 | Do not put the toppings on to heavily until you get the feel for flavor. |
| 11 | Cooking the pizza: the best temperature to cook the pizza at is around 475°F. |
| 12 | It only takes about 12 -14 minutes to cook a pizza so keep a close eye on your masterpiece. |
| 13 | After the pizza has cooked for about ten minutes you are ready to test the crust for doneness. |
| 14 | Do this by lifting the edge with a spatula. |
| 15 | If the pizza slides in the pan when you shake it, you are ready for the last step. |
| 16 | Remove the pizza from the oven and place thinly sliced mozzarella cheese on top. |
| 17 | Slide the pizza off the pan onto the oven rack. |
| 18 | Cook for about 5 minutes. |
| 19 | You now have a pizza with a golden brown crust and crisp. |
| 20 | **** tips for pizza makers *** for the dough: Use a heavy glass bowl rinsed with warm water to let the dough rise. |
| 21 | You can use the dough without rising if you are in a hurry. |
| 22 | Try putting small amounts of spice in the dough while mixing it up. |
| 23 | You can use whole wheat or rye flour in place of all purpose for a different taste. |
| 24 | You can add cheese to the flour to make a tastey dough. |
| 25 | Don"t throw out left over dough, it will keep in the refrigerator for more two weeks. |
| 26 | Make sure you store it in a large bag as it will rise some. |
| 27 | When you are ready to use the dough let it warm some first. |
| 28 | The sauce: If the oil rises to the top while cooking, simply stir it back in when cooking is finished. |
| 29 | You can use the sauce while it is still hot, you don"t have to let it cool first. |
| 30 | The sauce can be kept in the refrigerator for up to one week. |
| 31 | To keep it longer, freeze it! A mixture of 1 tablespoon flour and 14/ cup water will speed up thickening process. |
| 32 | To increase the yield or change the flavor of the sauce, you can add any canned pizza sauce to the recipes above. |
| 33 | Use crushed spices in all the recipes rather than powdered. |
| 34 | You ground, dry onion or garlic instead of fresh. |
| 35 | Follow the directions on the package for amounts to use. |
| 36 | The final: If you use sliced mozzarella cheese you will find the slice thickness varies greatly. |
| 37 | You may need to place the cheese on before you slide the pizza off the pan, to keep the crust from being done before the cheese melts. |
| 38 | If the crust is done and the cheese is not melted, slide the pizza back onto the pan. |
| 39 | If the pizza is to soft when you slide it off the pan, you did not use enough flour. |
| 40 | Use more next time. |
| 41 | If you have any chopped cheese left over, freeze it as it molds faster after being grated. |
| 42 | Use left over sauce in any italian dish calling for tomato type sauce. |
| 43 | Or you may save it in the refrigerator for a good midnight pizza snack. |
| 44 | * for a fast pizza * you can make a fast pizza by using tortillas, either corn or flour. |
| 45 | Everything else remains the same. |
| 46 | All ingredients go on together on a tortilla crust pizza as they cook very fast. |
| 47 | Be sure to keep a close eye on them while cooking. |
| 48 | You still want to slide the pizza"s off the pan before they are done to crisp up the crust. |
| 49 | It is certainly hoped that you will enjoy the recipes above and have fun making homemade pizza"s for your family |
