Cios Pizza

Making Healthy Pizza Shells

Article by Mark Shapiro

I am a judgment matchmaking specialist (Judgment Broker) and I write a lot. This article is my opinion about how to make pizza dough and shells as healthy as they can be.

To make healthy or regular pizza shells, you will obtain the best results using this equipment:

1) A regular oven.

2) A metal pizza screen (about eighteen inches, find them on EBay).

3) A round pizza bakers stone, 18 inches in diameter is best.

4) A baking rolling pin. 5) A flexible baking screen.

6) A good electric mixer, because fiber-rich pizza dough seems more like wet cement than dough.

7) A wooden cutting board, bigger is better, find them on EBay.

A large knife, a cleaver works best.

Making pizza shells at home is baking, which is not digital. The analog results depend on a wide variety of conditions including temperature, humidity, ingredients, equipment, your effort, etc. So, any recipe, including the one below will not be exact. If the dough is too thick or too thin, it won’t work right, more about that in the recipe.

The ingredients below will make a tasty whole wheat crust with excellent fiber content. However, not everyone will like it. You can change the recipe by substituting a few ingredients with white flour, as per your preference of taste and convenience. The dough needs to rise for 6-24 hours (six works, 12 is best, and 24 hours will still work.)

For this recipe, use the metal bowl that is part of electric mixers, and add these ingredients, which have my recommended sources:

Two to three cups of premium whole wheat flour (I recommend King Arthur brand).

One-third cup of coconut flour (the best kind is Tropical traditions).

1/3 cup of barley flour (I recommend Arrowhead Mills).

One-third cup of resistant wheat starch (the best kind is Hi Maize).

One-third cup of oat fiber (the best kind is Lifesource Foods, LLC).

One-third cup of white flour now, a small amount more later (the best kind is King Arthur brand).

Then, add:

2 tablespoons of pizza dough flavoring (the best kind is King Arthur brand).

Three tablespoons of crushed or ground flax seed.

2-3 tablespoons of honey.

2 tablespoons crushed rosemary. 1/2 a teaspoon of sea salt (or regular salt).

1 teaspoon of yeast (I recommend SAF Instant).

One cup of water (more as needed).

Start the mixer on a low speed, the second position on most mixers works fine. The speed should be fast enough to provide the power and speed required for this super-fiber dough, without tossing any dough out from the bowl. It takes about fifteen to twenty minutes to mix, and you must supervise and work on it.

There are 2 things to watch for while it mixes. First, is there sufficient water? When there is not enough water, the flour will stay dry near the bottom of the bowl. Slowly, add only as much water as is required. Be patient as it takes awhile for the water to mix in.

The other thing to watch for, is that the thick dough tends to form islands of dry, unmixed ingredients on the sides of the bowl. You can tilt the blender while it is still running, in different directions, to make the dough mix up better. Sometimes, you have to turn off the mixer, and use a spoon to gently scrape any unmixed flour globs back down into the bowl.

The goal is for the dough to become one ball, that is turning into itself in the mixer. You may have to add a small amount of white flour, to make it behave more like “dough”. I have found it best to add a little too much water, so the powders are completely absorbed, then add white flour gradually, until the dough is not sticky to the touch.

For the final adjustments, you must add a little water and flour as needed, to make it function as a ball of dough, yet not be really sticky.

Like many works of art, sometimes things do not go perfectly. Sometimes the dough forms patterns and spikes, and just does not want to want to mix right, because it is so fiber-rich. If you have to, turn off the mixer, and take the dough out of the bowl. Then, turn on the mixer and add one inch chunks of dough back into the bowl, which forces it to mix well. This is faster and easier than it sounds.

When the dough becomes one ball, turning into itself, and is not too sticky, turn off the mixer, remove the bowl, and cover it with plastic wrap. Move the bowl to a slightly warm location – on top of a refrigerator, above a lighted cabinet, or a similar quiet and warm place. I think room temperature would work if you let the dough rise longer. 8-16 hours seems to work best.

Vacuum cleaners works very well to clean up any spilled or loose flour dust. While the dough is rising, make sure you have some pizza sauce. See my next article for how to make a great pizza sauce, and a great pizza.

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Learn How To make Pizza Yourself With Help From Wireless Internet

Article by Jon Jacobson

Pizza, that wonderful combination of dough, sauce, cheese, and a host of other tasty ingredients, has rightly become a staple in the diets of people around the world. And it’s easy to see why; pizzas are uniquely delicious, and there are tons of pizza restaurants that have sprung up everywhere, from the humble delivery places to the most ornate sit down pizza places. But you don’t even have to go to a pizza place to have great pizza, there are plenty of other ways to get it too, such as making it yourself. And with wireless internet, you’ll have all you need to get started with good pizzas made at home. Here are a few tips.

First of all, the best place to begin is with the most basic part of the pizza, some would say the foundation of any good pizza: the dough. Pizza dough is in many ways similar to dough for regular breads, but the ingredients are slightly different so that the dough doesn’t rise as much as it does in typical breads. This allows for the pizza’s dough to be a bit more compressed than the dough found in breads, which is ideal to showcase the ingredients found on top. For more on dough, check your mobile broadband connection. Dough can be made yourself, or you can also buy premade pizza dough suitable for pizza cooking. Before you begin piling on the ingredients, shape the dough into the form of a pizza using a pizza pan, then bake it for a short amount of time, roughly five minutes.

Next up are the other two main ingredients used in most pizzas: tomato sauce and cheese. In most pizzas, the tomato sauce will go on next, but there are some cases when the cheese actually goes underneath the sauce. Find a good tomato sauce to add to your pizza, then layer on some cheese to go with it. There are a number of sauces you can use; in general pizza sauce has much in common with spaghetti sauce, however it is also generally slightly thicker so that the cheese can melt more easily. For pizza sauce recipes, check your wireless internet connection. Then, add whatever cheese you think will taste good; generally mozzarella is used but you can also get experimental.

Now for the finishing touch: adding the extra ingredients. This is where you can show a bit of your creative side. Some of the classic pizza ingredients include pepperonis, olives, fresh tomatoes, and mushrooms. But you can also add other things such as ham, bacon, other meats, capers, and even pineapples. There are tons of great combinations to be found, and you can get some great ideas by checking your wireless internet connection. There are plenty of sites that specialize in straight recipies, but you can also get ideas by looking at blogs and other sources. Before you know it, you’ll be a real pizza chef!

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Homemade Mushroom Pizza Recipe

Article by Emely

How to prepare homemade Mushroom Pizza Recipe? For this pizza parlor favorite, you can use sliced cremini or white button Mushrooms or make it with all sorts of exotic and wild mushrooms. In the end, they all must be sliced thinly so they cook evenly and quickly. The only other trick? Make sure you sauté them long enough so they give off their liquid in the skillet and it evaporates almost completely to keep the crust from getting soggy over the heat. Recipe makes 1 pizza. Here are ingredients and directions:HOMEMADE MUSHROOM PIZZA RECIPEINGREDIENTS :

All- purpose flour for the pizza peel or olive oil for the pizza tray or a large baking sheetOne recipe homemade dough or 1 pound purchased fresh dough or frozen dough, thawed; or one 12 to 14 inch store bought, pre baked plain pizza crust2 tablespoons olive oil6 garlic cloves, thinly sliced4 cups cleaned, thinly sliced mushrooms, preferably cremini or white button, or some exotic varietals mixed in with them1/2 teaspoon red pepper flakes1 tablespoon Worcestershire sauce6 tablespoons Classic Pizza Sauce or jarred plain pizza sauce6 ounces mozzarella, shredded1 ounce Parmigiano Reggiano, finely gratedBAKING OPTIONSWith a pizza stone. Preheat the stone in the oven at 450°F for 30 to 45 minutes; or preheat the stone on a gas grill at medium, indirect heat (about 450°F) for 30 to 45 minutes; or build an indirect, medium- heat coal bed in a charcoal grill and preheat the stone for the same amount of time.With a pizza tray or a large baking sheet. Preheat the oven to 450°F, a gas grill to indirect, medium heat (about 450°F), or build an indirect, medium- heat coal bed around the perimeter of a charcoal grill.CRUST OPTIONSFresh dough on a pizza stone. Dust a pizza peel with flour, set the dough at its center, and form the dough into a large, flat circle by dimpling it with your fingertips. Pick it up by its edge and rotate it, stretching gently, until it’s about 14 inches in diameter. Set it floured side down on the peel.Fresh dough on a pizza tray or a large baking sheet. Grease the tray or baking sheet with olive oil. Lay the dough at the center and dimple the dough with your fingertips then pull and press it until it forms a 14 inch circle on the tray or an irregular rectangle, about 12 x 7 inches, on the baking sheet.A prebaked crust. Place it on a floured pizza peel if you’re also using a pizza stone or place the pre baked crust right on a pizza tray or a large baking sheet.DIRECTIONS : 1. Heat the olive oil in a large skillet set over medium heat. Add the garlic and cook for 1 minute, stirring often.2. Add the mushrooms and red pepper flakes. Cook, stirring often, until the mushrooms give off their liquid. Pour in the Worcestershire sauce; continue cooking, stirring frequently, until any liquid in the pan has been reduced to a glaze, about 5 minutes. Cool at room temperature for 10 minutes.3. Meanwhile, spread the pizza sauce evenly over the crust, leaving a 1 ⁄2- inch border around the edge. Evenly cover the sauce with the shredded mozzarella.4. Spoon and spread the mushroom mixture evenly over the cheese, then top with the grated Parmigiano- Reggiano.5. Slide the pizza from the peel to the preheated stone; if you’re using a pizza tray or a baking sheet, place it in the oven or over the unheated section of the grill grate. Bake or grill with the lid closed until the cheese begins to bubble and the crust has firmed up at its edge, 16 to 18 minutes. If you’re using fresh pizza dough, check on it a few times during the first 10 minutes so you can pop any air bubbles that may dot its surface or edge. Once the pie is done, slip the peel back under the crust to remove it from the hot stone or use oven mitts to set the tray or baking sheet with its pie on a wire cooling rack. Wait 5 minutes before slicing. If you want to make sure the crust stays crisp, take the pie off the peel, tray, or sheet after a minute or two and let it cool directly on the wire rack.NOTE : You’ll need 12 to 14 ounces of mushrooms to get 4 cups sliced. Avoid Portobello caps because they are too big. And use only the caps of shiitake mushrooms, not their fibrous stems. In any case, clean whole mushrooms with damp paper towels.Follow the directions and you will be surprised how good this recipe is. Hope you enjoy this pizza recipe and Bon Apetit.

Home Made Pizza Made Really Well

Article by xc

What is better than the good feeling of making pizza with friends or family, especially when they get to roll out the pizza dough all by themselves? Just like any kind of meal, pizza needs preparation and one can actually refer to making of pizza as an art, and a fine sweet art it should be in the end. Making pizza could take up to three hours so one should be diligent and patient through the process.

Sliced courgette, mushroom, tomatoes, garlic, herbs homemade tomatoes, garlic and herb base; there is nothing like a good homemade pizza, much cheaper, healthier and tastier than ordering. As usual pizza has different stuffing’s but before all these one needs the tools to get started off. With homemade pizza this would mean the kids are also involved so one will need the kids baking tools.

With getting kids’ baking tools one can simply save time, check in the local stores or a few clicks on the internet, and one is sure to get the right places to shop. While through the shopping process one would want to make sure besides all the stuffing’s being bought as according to the recipe, whether it’s a recipe on how to make a great Chicago style stuffed pizza or even a recipe on how to make homemade pizza with the Mediterranean touch one will need some key tools as well.

On getting stuffing, one needs to get a pizza pan and also a pizza wheel just to make the whole process much more original and fun as well. A pizza pan is specifically made to bring out a perfect pizza for instance the many tiny holes are for releasing moisture through the baking process. The holes on the pizza pan will make the pizza have a crispy bottom and this is what a traditional pizza should be like.

Classic homemade pizza recipe’s key ingredients will include pizza dough, toppings, and the good old olive oil. Now to make the perfect pizza at home the dough should be the very first step, a very simple step that literally almost everyone should know since making dough is as old as bread. After mixing up the necessary dough ingredient, oil up a bowl cover it up and let it rise in a warm place.

With the dough ready, simply spread it out flat in a rather oval shaped and desired size. What follows next should be the fun part. Depending on the toppings that one has, this is the time to prep it up. Next is place the dough and toppings on the pizza pan, the baking should last between 10 and 15 min. If it’s pizza with cheese, try and make sure the cheese is golden and the crust is brown to ensure it’s well done.