Pizza.
Autor: Gabi Cabral ;D | Publicado: 2008-04-13T12:48:00-07:00

The bread base of the pizza (called the "crust" in the United States and Canada) may vary widely according to style: thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza, or very thick as in Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.In restaurants, pizza can be baked in a gas oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation.The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates."Tomatoes were not discovered at that time or, very likely, they would have used them as we do today.Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.How make.Pizza dough is made with yeast so it does take a little advance planning, but it's easy to handle and can be frozen. This recipe makes enough dough for about two 12-inch pizzas. After the dough is ready all you have to do is put some tomato sauce, cheese and your favorite toppings on and put it in the oven.Things You’ll Need:1 1/4 c. warm waterVegetable Oils Or Olive Oil3 1/2 to 4 c. sifted flourPizza Pan Or Baking Sheet1 tsp. salt2 packages dry yeastsStep 1:Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.Step 2:Add 2 cups sifted flour and stir until blended.Step 3:Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.Step 4:Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See "How to Knead Bread Dough" in the Related eHows.)Step 5:Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.Step 6:Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.Step 7:Preheat the oven to 500 degrees F.Step 8:Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.Step 9:Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)Step 10:Transfer the dough to an oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.Step 11:Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.Step 12:Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.