21.5.08

White Pizza Sauce Recipe

Ingredients:


* 6 tablespoons butter

* 6 tablespoons olive oil

* 2 tablespoons white wine

* 1 teaspoon rosemary

* 1 teaspoon basil

* 2 cloves garlic; minced




Directions:


Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.



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South Beach Diet Simple Pizza Sauce Recipe

Ingredients:


* 1 tablespoon tomato paste

* 1 cup tomato puree

* 1/8 teaspoon crushed red pepper flakes

* 2 teaspoons dried oregano

* 2 teaspoons dried basil

* 2 teaspoons dried thyme




Directions:


Combine all in small saucepan and cook over low heat for 15 minutes, or until sauce thickens.



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Pizza Sauce Recipe

Ingredients:


* 1/2 onion, minced

* 1 or more cloves garlic, finely minced

* 2 tablespoons olive or vegetable oil (more if needed)

* 1 can tomato sauce (16 oz.)

* 1 can tomato paste (6 oz.)

* 2 teaspoons sugar (optional) it takes out the bitterness of the tomato

* 1 teaspoon basil - dried

* 1 teaspoon oregano - dried

* 1/2 teaspoon salt




Directions:


Mince onion and garlic. Saute in olive oil until onion is clear and tender. Add rest of the

ingredients to skillet and simmer for 15-20 minutes. Makes enough sauce for 2 pizzas. Also makes

a nice sauce for breadsticks and calzones.





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Firehouse Pizza Sauce Recipe

Ingredients:


* 1 (6 ounce) can tomato paste

* 3/4 cup warm water (110 degrees F/45 degrees C)

* 3 tablespoons grated Parmesan cheese

* 1 teaspoon minced garlic

* 1 tablespoon Honey or Splenda if you would like low carb

* 1 teaspoon anchovy paste (optional)

* 3/4 teaspoon onion powder

* 1/4 teaspoon dried oregano

* 1/4 teaspoon dried marjoram

* 1/4 teaspoon dried basil

* 1/4 teaspoon ground black pepper

* 1/8 teaspoon cayenne pepper

* 1/8 teaspoon dried red pepper flakes

* Salt to taste




Directions:


In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, Splenda, anchovy paste,

onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes

and salt; mix together, breaking up any clumps of cheese. Sauce should sit for 30 minutes to

blend. spread over pizza dough and prepare pizza as desired.





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Basic Pizza Sauce Recipe

Ingredients:


* 35 ounces canned whole tomatoes

* 1 teaspoon basil

* 1 clove garlic, peeled & crushed

* 2 tablespoons tomato paste

* salt and pepper -- to taste




Directions:


Pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely

crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Bring to a

bubble over medium heat, stiring to mix the seasonings.


As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle

simmer. Cook, uncovered, stiring from time to time, for a minimum of 15 minutes and a

maximum of 1 hour.





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Authentic Homemade Pizza Sauce Recipe

Ingredients:


* 1 medium onion, finely chopped

* 2 tablespoons olive oil

* 500 grams can whole/chopped Italian plum tomatoes

* 2 teaspoons concentrated tomato puree

* 1 tablespoon white wine vinegar

* 3 teaspoons sugar




Directions:


In a large saucepan, gently saute the onion in the oil until transparent. Add the tomatoes and

bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full

hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato,

pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread

thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more

complex meat sauces for pasta.





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Whole Wheat Pizza Crust Recipe

Ingredients:


* 1 1/4 cup warm water

* 1/4 teaspoon salt -- optional

* 2 tablespoons honey or sugar

* 2 cups all-purpose flour -- divided

* 1 cup whole wheat flour

* 2 teaspoons active dry yeast

* 1 tablespoon cornmeal




Directions:


Measure carefully, placing all ingredients except cornmeal in bread machine pan in order

specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread

machine pan; let rest 2 to 3 minutes. Pat and gently stretch dough into 14- to 15-inch circle. Spray

14-inch pizza pan with nonstick cooking spray; sprinkle with cornmeal, if desired. Press dough

into pan. Follow topping and baking directions for individual recipes. 1 thick 14-inch crust is 8

servings





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Thin Crust Pizza Dough Recipe

Ingredients:


* 3 cups bread flour

* 7/8 cup warm water

* 1 tablespoon vegetable shortening (Crisco)

* 1 teaspoon active dry yeast

* 1 teaspoon salt

* 1/2 teaspoon sugar




Directions:


In a heavy-duty stand mixer fitted with dough hook, add the water, shortening, yeast, and sugar.

Mix thoroughly until yeast has fully dissolved. Add flour and salt. Mix on low until most of the

flour and water has mixed, then continue kneading for 10 minutes. The dough will be loose and

scrappy at first and will eventually form a cohesive ball. There should be no raw flour or crumbs

remaining in the bowl.


The dough will be somewhat dry and dense. Place the dough ball into a large bowl and cover

tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please

note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely

essential so that the dough will develop its signature texture and, more importantly, its unique

flavor! Do not skip this step!

Preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out

onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to

form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan

lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess

dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone

(not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch

all the way around and pinch it up to form a raised lip or rim.


Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed.


Add your sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking,

rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and

crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan

onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a

serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam

will soften the crust. Once cool, use a pizza cutter to slice the pie into pieces and enjoy!



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Pourable Pizza Crust Recipe

Ingredients:


* 3 tablespoons Instant High-Active dry yeast

* Warm water (110 degrees F)(just enough to dissolve the active yeast)

* 7 pounds All-purpose or bread flour

* 1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk

* 8 3/4 ounces Sugar

* 1 1/4 teaspoon Salt

* 1/8 cup Olive oil

* Cornmeal




Directions:


Dissolve dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and salt in

mixer bowl. Using a whip, blend on low speed for 8 minutes. Add dissolved yeast and oil. Blend

on medium speed for 10 minutes. Batter will be lumpy. Oil three sheet pans (18" x26" x1").

Sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2

quart) batter into each pan. Let stand for 25 minutes. Bake until crust is set: Conventional Oven:

475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust

with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475

degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.





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Polenta Pizza Crust Recipe

Ingredients:


* 1 tablespoon Active dry yeast

* 1 tablespoon Barley malt extract

* 1 cup warm water

* 3/4 cup semolina

* 1 cup unbleached all purpose flour

* 3/4 cup polenta/corn meal

* 1 teaspoon salt

* 3 tablespoons extra virgin olive oil



Directions:


In a large bowl or electric mixer, dissolve the yeast and barley malt in warm water. Add the

semolina, flour, polenta, salt, and olive oil. Combine well. Knead the dough until it is shiny and

smooth, adding flour as needed.. Place the dough in a lightly oiled bowl, cover with plastic wrap

and let rise until doubled, about 2 hours.

When dough has risen, punch down and roll out to a large circle and transfer to a baking sheet or

pizza pan. Top with any preferred topping and bake in a preheated 425F oven for 20 - 25 minutes.

This is good topped with roasted veggies.





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