Dec 18, 2007
Home Made Pizza Dough- عجينة بيتزا
Ingredients:
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 package active dry yeast
- 2 teaspoon sugar
- 1 ¼ cup Water (more or less)
- 1 tablespoon olive oil to coat the dough
Dough preparation:
-Mix flour with salt
-Mix the yeast with lukewarm water and leave on the side until it bubbles up
-Add the yeast to the flour mix. Mix gently with hand or fork for few minutes. Add water little at a time if needed. You want your dough to be soft.
-Set the dough aside in a warm place and cover with a towel. Let it rise for couple of hours.
To prepare your pizza:
-Spread dough evenly in a greased baking pan.
-Spread tomato paste on top of the dough. I do not cook it, I use it straight -out of the carton.
-Sprinkle some dry oregano and basil on top of it, you may also sprinkle garlic powder
-Add any kind of toppings you like such as vegetables or meats and top with mozzarella cheese
-Leave the pizza pan out on the counter for at least half an hour before baking, this allows the dough to rise some more and you will end up with fluffy dough.
-Bake in a 450 degree Fahrenheit oven for 12-15 minutes or until the edges are golden brown and the top looks done.
Serve hot and enjoy!
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8 comments:
Very delishis :)
Thanx for sharing...
Seher, thanks for coming by and leaving a comment. i am glad you liked the recipe.
Thanks Summer for the useful and wonderful site
Anonymous, thanks for coming by and leaving a nice comment!
mimi
hi , i tied the recipe yesterday and it was awesome, except i put too much dough and i get it too thick... but it still tasted good..i had a problem
speading the dough into the baking pan.. any tip?
thx so much i luuuuuuuuved this
mimi
hi this a great recipe. i tried it yesterday, and i luuuuved it...but i had a tough time spreading the dough into the baking pan.. kept shrinking, especially with the oil...and i end up putting too much dough ;P which made it thickkkkkkkkk....any tip?
Mimi, thanks for trying out the recipe and i am glad it worked out for you.
the only tip i can give you about spreading the dough in the pan is to let it rest...i mean, after kneading and leaving it to rise, for an hour or a bit more if you have time, divide it according to your pans, put the dough in the oiled pan, spread a little bit and leave it to rest for about 15 minutes...you have to give it sometime...it will rise some more, then spread it to cover the whole pan. i sometimes put the sauce and a little bit of cheese on the dough and then spread it with the palm of my hand, this helps it from shrinking...you can even put all your toppings and leave it for about 15 minutes before baking, even it if was not covering the whole pan...it will rise some more and become fluffy then with the palm on your hand spread to cover the whole pan...i hope this was enough explanation of how to spread it. thanks and happy cooking! :)
hi summer, thx for ur replay. i will try that for sure, sounds like a plan, well c ya ;-)
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