Introduction: The Classic Pizza

Picture of The Classic Pizza

I love pizza. Simple as that. There are so many possibilities as what you can add to them. Cheese, meats, herbs, even spaghetti! Personally I prefer my pizza's to be simple and to the point. So here is the recipe I use, that constantly changes as to what mood I'm in. Hope you like it!




Step 1: The Pizza Base

Picture of The Pizza Base
The thing that makes a pizza a pizza. Usually I make the dough in our bread
maker using the following recipe:
  • 290ml of water
  • 3 tablespoons of vegetable oil
  • 1 teaspoon of sugar
  • 1/2 of a teaspoon of kosher salt
  • 500g of plain flour
  • 2 1/2 teaspoons of Edmunds Surebake Yeast (fancy name for Tandaco dry yeast)
Just pop into the bread maker, set it on Dough and away you go. Of course, your bread maker might need some different directions, so always consult the user manual.

Or you can buy a store bought base if you don't have 2 hours to wait. 

Once the dough is finish, knead it and flatten it out into a circular shape. Once this is done, preheat your oven to 200°C (about 390°F) and let it heat up while you put on the toppings.

For a crispier base, put in the pizza stone or tray in the oven to heat up at the same time. 

Step 2: Add the Toppings and Bake

Picture of Add the Toppings and Bake
My pizza's usually consist of the following things:
  1. Leggo's Pizza Sauce
  2. Cheese (whatever's in the fridge)
  3. Ham/Bacon
  4. Salami
  5. Pine nuts
The Leggo's Pizza sauce is just usual tomato paste with added herbs and flavor. 

PINE NUTS! The BEST thing to go onto a pizza! It might sound weird putting nuts onto a pizza, but they pack a delicious flavor that goes really well with the meats and cheese. Just be warned; they are rather expensive. $12.70 a kg where I got them, so use them sparingly!

All ingredients are subject to your own quantities. I used a cup of cheese, a pottle of sauce, a tablespoon of pine nuts, and various amounts of meat.

Assembly Instructions:
  1. Add the sauce to the base liberally and spread with the bottom of a spoon
  2. Dump small amounts of the cheese in the centre and spread to cover the sauce
  3. Add the meat (as much/little as you want)
  4. Add the pine nuts (if applicable)
  5. Sprinkle the remainder cheese over the meat to stick them to the rest of the pizza
Once you are happy with lé pizza, stick it in the oven and leave for 15 minutes, or more if you want it crispier.

Step 3: Devour

Picture of Devour

Remove the pizza from the oven and slice it up using a pizza cutter. 

Serve and enjoy!

VOTE FOR ME!

Comments

Puzzledd (author)2011-01-30

I like the pine nuts idea.
If you're too impatient (or like me, too late getting started) and you can't wait for the dough to rise etc, you can make a "scone dough" : mix self-raising (cake) flour, pinch of salt and a slurp of oil, then mix to a dough with water. It will start to puff up as you flatten and stretch it, then as it cooks.
This dough isn't for purists (or "thin-base" fans) - and it's not great re-heated - but it's lovely straight out of the oven.
Now you've made me hungry :P

Scone dough? Thats sounds like a good idea.

The scone recipe I use has an unusual ingredient - lemonade

2 cups plain flour
4 tsp cream of tartar
2 tsp baking soda
1 x 300ml bottle of cream
1 x 330 ml can of lemonade
2 cups tasty grated cheese

Process:

1. Sift dry ingredients together.
2. Stir in grated cheese.
3. Pour in cream & lemonade.
4. Mix to combine
5. Pat out to shape cut into 12-15 scones
6. Bake at 220c until golden, 20 minutes or so.

That sounds interesting- I guess the lemonade would give it a real lift. I usually used to make scones with self-raising flour (do you have that in NZ?) and use butter and milk, or just cream and a bit of water as a shortcut. I don't make them much any more but I like the lemonade idea (especially for plain scones to have with jam and cream- yum!)

I wonder how the cheese scone mix would work with pizza... ooh, nice!

Yeah the lemonade just gives it a nice flavor if you have a sweet tooth. We do have self-raising flour, but usually I follow the recipe word-to-word.

Well if you used mozzarella, it might have a nice flavour. Next time I have pizza, I am so trying!!

Hmmm... pizza!
I was thinking of doing an 'ible on the scone-dough pizza, but it's stinking hot weather so no baking for a while (have actually just been using the griller with a stone, not the whole oven, but it's too hot even for that).
Maybe a bit of Parmesan in the crust for flavour, so it doesn't burn on the bottom of the crust?

~KGB~ (author)2010-08-25

kool

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