A Plain Pizza Pie Recipes

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Drain the tomatoes over a fine-mesh strainer, reserving the liquid for another use. Break up the tomatoes and drain the juices, pressing them with a wooden spoon. The tomatoes should be fairly dry.
• Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the crushed tomatoes first, then the cheese, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Top with the basil, and season with olive oil, salt, pepper and Parmesan. Serve hot. Makes 1 pizza.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

Steps:

• Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
• Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
• Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
• The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
• Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Steps:

• Heat oven to 400 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Sprinkle onion and parmesan cheese in bottom of pie pan.
• Stir bisquick, milk and eggs til blended.
• Pour into pie pan.
• Bake 20 minutes.
• Spread with pizza sauce and top with remaining ingredients.
• Bake 10 to 15 minutes until cheese is light brown.
• Cool five minutes before serving.

Steps:

• Find a deep and wide mixing bowl, [Try not to do it on a flat surface such as counter top as it takes more time and can be quite messy. I usually use a wok as i have one:)] Add in the flour.
• Add in yeast and just mix it lightly with the flour.
• Add in water. To be on the safe side, do not add all, always leave a little in the cup and add more if necessary. Mix the mixture with hand until you knead it to a dough that does not stick to your hand.
• Add the olive oil at this stage. You may substitute this with butter or margarine. It's to give the dough its nice golden brown colour when baked. Knead it for a minute.
• Add the salt. It should be 1 flat teaspoon not heap. Knead it for 2 to 5 minutes.
• You may also add ingredients at this stage such as rosemary, basil, cajun spice, etc and made it your unique pizza base.
• Divide and roll to your desired thickness and size. Dust the working surface well with flour. Cover the unused portion to avoid drying out. [If you want to save the dough, divide and roll it tight as a ball, the wrap it with clear plastic film. Keep it in the freezer. I keep them for maximum 2 weeks. Before using it, let it thaw for 30min to an hour, It might get a bit sticky as it has all those water condension. Add a bit of flour and roll your dough.]
• Preheat the oven to 250 degree celcius.
• Add your favourite ingredients and put in the oven to bake at 220 degree celcius for 10 minutes.