A uncomplicated recipe for cheese and tomato pizza. To start with we provide you with a recipe for making the dough – key to the whole success of the pizza. After that, we give you a recipe for the sauce
Pizza Dough Ingredients:
- 1tsp – salt
- 120ml – warm water
- Olive oil 1tsp
- White Flour 225g
- 1tsp – yeast (the fast action type if possible)
- 1/2tsp – sugar
For the pizza topping you will need:
- 125g – Buffalo mozzarella cheese
- 4tbsp – Tomato Puree
- 1tsp – Oregano Died
- salt and pepper to taste
Preparing The Pizza Dough:
1) Sift the flour and salt into a mixing bowl and add the yeast and the sugar. Combine and cread a dough with a central space for adding oil and water.
2) Adding the oil and water, blend together with your hands.
Add extra flour and water if necessary.
3) Continue this motion for more or less three minutes or until the mix is one ball and the bowl is fairly clean.
4) Knead the dough on a dry floury surface until it has a smooth and stretchy texture.
5) Allow the dough to raise, which should take approximately an hour. It helps to lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.
6) The dough will rise to around double its original size.
7) Return the dough to a floured surface and knead for a few more minutes.
Stretch out your dough to make a circle. Decide how thick or thin you want your pizza base to be.
Place the dough on a non-stick baking sheet and brush with olive oil. Pre-heat your oven to 220 degrees Celcius. Spread the tomato sauce evenly over your pizza base. Now scatter the mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Drizzle with olive oil. Place on the top shelf of the oven and cook for approximately fifteen minutes, or until the cheese has melted and the base is crispy. If required add your own choice of extra toppings. Ensuring that all meat used has been previously cooked. Then return to your oven for a further four-7 minutes.
You can add your own personal choice of extra meat, fish or vegatables.
March 10 2010 | pizza oven and restaurant and restaurant ovens | No Comments »
Feel like a free supper? It's easy: just beat one of the dinner eating challenges outlined on the couponsherpa.com website and you'll get your meal free of charge. You ought be a meat lover though – the challenge is nearly all meat based and range from eating gigantic burgers to gigantic pizzas and steaks. You might fancy yourself as the equivalent of a black hole, but are you also fast eater? These meals are against the clock: if you don't beat the clock, you pay-up.
March 10 2010 | eating and restaurants | No Comments »
A recent report from the USA describes the actual and surprisingly high cost of food related illness. At more than one hundred and fifty billion US Dollars per year, the cost is far higher that previously estimated.
This is according to Pew Charitable Trust's Food Safety Director Sandra Eskin.
These health-related costs take account of physician services, hospital services, medicines and in addition quality-of-life losses, such as death, pain, suffering and disability.
Reports Business Week
March 05 2010 | restaurant ovens | No Comments »
Countertop ovens are a modern and convenient enhancement of the stove-top oven. Countertop ovens encompass several advantages over stove type ovens, including economy of space and fuel efficiency because of enhanced and more advanced design.
Countertop ovens can heat up, bake, broil and toast food. A number of of this type of oven are fitted with a clock that will turn off the oven following a certain amount of time, this makes it safer and more energy effective.
Most countertop ovens have space for a medium-to-large pizza tray or a large baking tray. So although this sort of oven is efficient in size, it is by no means too small to make use of to prepare your favourite dishes.
The vital features that a countertop oven should be fitted with include a rack and handle, a sturdy pizza tray, a manageable crum tray, a broiling grid, so look out for every single one these items when you are deciding which oven to buy.
Convection is a type of countertop oven you might want to consider. Convection uses hot circulating air, pushed aroundforced all-around the inside of the oven by an interior fan.
Convection cooking is very efficient so be sure to cook at a heat that is cooler by about twenty degrees Centigrade / sixty five Fahrenheit and be sure to check at the food a bit sooner than you might with other oven types – 10 minutes should be about right the right amount of time.
There are noticeable advantages to using a countertop oven, both monetary and economical. Here are some:
- Cooking time is less, often reduced by as much as thirty five per cent, which saves you money.
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It additionally requires less kitchen space.
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The countertop oven very nearly eliminates the need of a conventional cooking stove and so also reduces the number of of used pans when you've finished cooking.
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Countertop ovens have removeable racks and transparent glass doors which mean they are a synch to clear-up after cooking both inside and out.
Be sure to visit our countertop convection oven site.
February 02 2010 | Ovens | No Comments »
Having rammed his auto into the side of the Biscuits N Gravy restaurant, Charles Pierce, 92 then wandered in and had some breakfast. He probably floored the accelerator instead of the break, according to accident investigators!!
Ref: www. wesh.com/news/22157235/detail.html
January 28 2010 | restaurants | No Comments »
A report by the New York Times describes how it found a lot of misleading calorie data on frozen-meal packets and on the menus is fast-food restaurants. Researchers checked data on packaging from ten food markets and twenty nine fast-food restaurant menus.
Reference: www. nytimes.com
January 18 2010 | Uncategorized | No Comments »
Restaurant proprietors typically look forward to a full house on Valentines day. The credit crisis might mean more candles are lit in the home dining room instead of on café tables, leaving proprietors out of pocket.
January 17 2010 | Uncategorized | No Comments »
I'm not that bad at cooking but sometimes I need a bit of help. So I looked for a few handy cooking tips and I came across some here and there around the web. The list is by no means comprehensive but with a bit of luck you will find it useful.
The article mentions ovens. There are many discrete types of oven. For example electric deck ovens are a kind of oven found in a restaurant. A particular kind might be the deck oven which is by and large used for cooking food such as bread and pizza. Here in this post the reference is to the ordinary dwelling kitchen oven.
I hope you find this useful!
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Carrots make a good sweetener if you don't have a sauce to hand.
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During roasting a joint the pan juices ought to be reserved for the gravy.
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Allocate yourself a lot of preparation time and you will avert much tension later on.
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It is essential to take into account that broccoli should never be over cooked if they are to remain tender and crisp.
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Do you rinse mushrooms with running water? Avoid this because the mushrooms will soak up the water. Instead wipe them with a damp cloth. Make sure you remove all the loam.
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The potato ricer is a very versatile tool, especially for people who would like to cook the best mashed potatoes.
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Salad splash of color by using red leaves.
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Soggy lettuce looks terrible. To avoid this use a salad spinner.
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The best type of vegetable steamer is one which can fold and sit inside a saucepan.
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The cook can, if necessary use a teaspoon of dried of Rosemary leaves as an alternative for a table spoon of fresh Rosemary.
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The oven should be heated before the time to cook to make it easier for it to sear the meats exterior and to make sure the juices are kept intact.
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Ensure your cooking pans have enough space for all the ingredients – it's a small tip but many cooks are caught-out by this when preparing for a dinner party.
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When pureeing vegetables for soup take into account using a hand blender because this way you do not have to transfer the food to the food processor.
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Do not use a fork to turn steaks. In its place use tongs and a spatula.
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There is an old saying: 'Wine that the cook would not drink should not be used for cooking'.
If you run a restaurant or fast-food outlet take a look at the blog post here: Five ways to get new customers.
Reference: Deck Oven Suppliers .
January 14 2010 | Ovens | No Comments »
