34 pizza perfection Recipes

frozen cheese pizzas (thin crust ), garlic cloves, spinach, carrot, red pepper, yellow pepper, mushrooms, black olives, parsley, oregano, basil

sugar, kosher salt, pure olive oil, warm water, bread flour, instant yeast, olive oil, olive oil , for pizza crust, flour (i used whole wheat and found it to be my new favourite(also i do not have a peel and simply us) or cornmeal, for dusting the pizza peel (i used whole wheat and found it to be my new favourite(also i do not have a peel and simply us), your favourite pizza sauce , 1 1/2 oz per per pizza (i just use san marzano brand crushed tomatoes, drained, with a pinch of salt, a dash of fresh ground), chopped fresh herb (such as thyme or oregano, red pepper flakes, fennel seeds, for example, per pizza), grated cheese (a combination of 3 , such as mozzarella, monterey jack, and provolone for just a great cheese pizza)

chicken tenders, onion, thinly sliced, prepared pesto sauce, tomatoes, thinly sliced, prepared pizza crust, shredded mozzarella cheese

cooked boneless skinless chicken breasts, diced (leftover chicken is perfect!), your favourite barbecue sauce (i like sweet baby ray s or bobbie q sauce bobbie-q sauce (barbecue sauce)), pineapple tidbits, drained well ., fresh mushrooms, sliced (more if you desire), onion, sliced thin, pizza sauce , your favourite, prepared pizza crust (store bought or homemade , i use pizza dough), grated mozzarella cheese, grated cheddar cheese

bread flour, warm water, instant yeast, olive oil, sugar, sea salt

water, sugar, active dry yeast, olive oil (plus extra for coating ), flour (plus extra for dusting), salt

lukewarm water, dry active yeast, strong white flour, plus extra, strong white flour , for dusting, salt, ground black pepper, clear honey, extra virgin olive oil, plus extra, extra virgin olive oil, for brushing

very warm water (120-130f), salt, instant yeast, all-purpose flour, pure 100% olive oil

active dry yeast, honey, warm water, kosher salt, all-purpose flour, garlic powder, oregano

dry yeast, water (105-115 degrees ), flour, salt, olive oil, cornmeal

warm water, sea salt, honey , or brown sugar, yeast, oil, flour

bread flour, salt, fast rising yeast (quick rise), lukewarm water, olive oil

active dry yeast, warm water (110o to 115o), sugar, salt, king arthur unbleached bread flour, king arthur premium 100% whole wheat flour, cornmeal, pizza toppings of your choice

canola oil, for frying (amount determined by vessel used), recipe perfect pizza dough , recipe follows, dried oregano, chopped fresh basil leaves, pizza sauce, whole pepperoni, mozzarella cheese, coarsely shredded, water, grated parmesan, fresh basil leaves, for garnish, all-purpose flour, olive oil, plus more for bowl, sugar, sea salt, active dry yeast, warm water (110 to 115 degrees f)

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .

dry yeast, caster sugar, salt, plain flour, olive oil, warm water, semolina