A Pizza Lovers Dream - Making Pizza Crust "Crispy"

From time to time the one thing that home pizza makers want to accomplish when baking pizza is a nice crispy, crunchy pizza crust.

It's quite difficult for a pizza lover to resist the crispy texture of flavorful pizza crust layered with a blend of savory toppings.

\"Pizza Recipe\"

A common question asked by newbies and veteran home pizza makers alike, is simply this, "How can I make my pizza crust crispy"? Today is your lucky day because I'm going to give you a couple of ways to achieve crispier pizza crust.

A Pizza Lovers Dream - Making Pizza Crust "Crispy"

One of the most important aspects of making good pizza at home relates to oven temperatures. Oven temperatures vary when using typical home ovens. Though some home pizza makers have access to brick ovens or more elaborate forms of home ovens, many pizza lovers do not. These types of ovens are fantastic for pizza baking but the typical conventional oven found in most home kitchens require a slightly different approach.

Generally, typical conventional ovens do not compare, in terms of temperature generation with commercial ovens found in professional pizza parlors. Don't worry pizza lovers, there's still hope for home pizza makers.

Due to the "temperature factor", there are a number of things you must consider when preparing your pizza dough and baking your pizza pies at home, especially if you want a pie that's delightfully crispy, crunchy and irresistible.

The first consideration is water content when mixing the pizza dough. If you use olive oil as a fundamental ingredient for your pizza dough, consider using slightly less olive oil and replace this with a little more warm water. Adding a little more water to your mix of pizza dough will contribute to a crispier and flaky crust.

In addition, it's a good idea to roll your dough to a "paper thin" thickness. You can do this by "rolling out" your pizza dough directly onto the pizza peel. Of course before doing this, sprinkle cornmeal on the pizza peel to insure an easy transfer to the baking surface you plan to use.

Next, you'll want to use one of two techniques for baking your pizza to make sure your completed pizza boasts that delicious crispy pizza crust that we all crave. You'll want to choose a suitable "baking platform" or "baking surface".

Try one of the two techniques below for baking your pizza pies:

1- Use a "pizza stone"

or

2 - Use a "pizza screen"

If you decide to use a pizza stone, make sure you give the stone plenty of time to heat before transferring the pizza from the pizza peel to the stone. You'll want to follow the instructions provided with the pizza stone very accurately.

The transfer from pizza peel to pizza stone will be much easier if you lightly cover your pizza peel with cornmeal. This makes the transfer process from pizza peel to pizza stone a breeze.

When using a pizza stone, the goal is to have the ingredients of the pizza complete the cooking process about the same time the crust "completely" browns. Depending on your specific oven, temperatures, 425 to 450 should suffice. Of course you'll have to experiment with cooking times for your specific oven.

Be careful not to remove the pizza to early, as this is a common mistake. Allow plenty of time for the crust to brown, without burning the cheese. If need be, CAREFULLY take a peak underneath the pie to check your crust if you like. Remember, ovens are extremely hot!

The second way to achieve a nice crispy crust is to use a pizza screen. Though this can be a bit messy, this baking platform produces wonderful crispy pizza crust. The porous nature of a pizza screen allows heat to pass through the screen directly to the bottom of the pizza.

This helps with the moisture absorption process. Direct heat helps reduce the moisture content within the pizza dough and adds to the crispy nature and texture of pizza crust. Mmmm...I'm getting hungry just thinking about it...

Pizza screens are fairly cheap, and that's great because they get a bit "clogged" with toasted cheese and ingredients after several uses. Clean them thoroughly after each use to extend the life of your screen. Besides, you'll forget about the mess when you slide that first slice of crispy pizza into your mouth, I promise.

Try these techniques to improve your pizza making adventures and remember to save me a slice!

A Pizza Lovers Dream - Making Pizza Crust "Crispy"

William Lockhart is Founder of http://HomePizzaChef.com He is also a self-proclaimed pizza lover. HomePizzaChef.com delivers pizza recipes to subscribers email box. The slogan on the web site reads, "They'll Get Down On Their Knees And Beg You For Your Pizza Making Secrets".

Making Homemade Salsa - Recipes The Fast and Easy Way!

A good homemade salsa can spice up a meal and add a little life to your party and as well as your party trays. While it is easy to find salsa at any grocery store, it's just not the same as one which you make yourself. Making a salsa from scratch is actually quite easy. With the right salsa recipe and just a little preparation time, you can create a good homemade salsa that will have people coming back for more.

There are some things you can do so that the process of making a salsa recipe will be as quick and effortless as possible. For example a food processor or a food chopper can cut down on the time it takes and is much less messy when you have to clean up.

\"Pizza Recipe\"

You can also add your own 'personality into your salsa recipe. You can take it and make slight tweaks here and there to suit your taste. You can add more tomatoes or reduce the peppers to create a more mild version of your salsa. Alternatively, you can add other types of peppers such as jalapenos to give your salsa some extra kick.

Making Homemade Salsa - Recipes The Fast and Easy Way!

To make a thicker and full bodied salsa, extract the seeds and the juice of the tomatoes before preparing. Also any extra liquid can be extracted when boiling for an extra measure of thickness. You will have to experiment a little bit to get the consistency of your unique salsa recipe just right.

You can start to creatively come up with new ways to use your homemade salsa - you don't have to use it only with chips. For example you can add some salsa to your nachos or bean dips. You can also take your fried or grilled meat and serve that with your salsa as well. Don't limit yourself.

You can take your salsa and use it to make quite a healthy snack. You can bake tortillas in order to make tortilla chips for a low fat snack and serve your salsa with it.

Don't be surprised if you keep getting asked to make it over and over. If that is the case you may want to make larger batches - maybe twice or three times the amount the recipe calls for. You can put the extra salsa into containers and put it into your freezer. You will always be ready whenever guests arrive.

Keep experimenting and tweaking your homemade salsa recipes and you will find those recipes that have that perfect taste for you and your guests. And those compliments will keep coming!

Making Homemade Salsa - Recipes The Fast and Easy Way!

Author: Tony Buel

http://www.Homemade-Salsa-Recipes.com

Making Pizza Dough at Home

Making pizza dough at home only requires a few simple ingredients, a great pizza dough recipe, and little knowledge, and a few tools and techniques. There is nothing better than making pizza dough that is homemade and you will certainly taste the difference when compared to store bought products or to your local pizza shop.

The pizza crust is usually the area that gives most people frustration when making homemade pizza, but it is the central element to creating a great pizza. Making pizza dough is often thought of as a mysterious and confusing process, but it does not have to be that way.

\"pizza Dough\"

Many Variables

Flour, water, salt, and yeast...

These four simple ingredients are all that is required for making pizza dough, and while we naturally would assume that this is an easy process and we can't go wrong, sometimes it is the simple things that prove most difficult.

There are a couple of other variable that can affect your pizza dough, altitude, temperature and humidity can change the absorption or bake times considerable. These elements do not usually change dramatically from one day to the next, so they only need consideration during change of seasons or when you travel to another location. 

So, our ingredients can greatly affect the outcome when making pizza dough. Commercial flour is actually a blend of several types of flour. The flour is blended to try and create a consistent final product, because the characteristics of wheat vary significantly from field to field.

The final product, your finished pizza dough, will be greatly affected by the flour you use. The most common types of flour used are: All Purpose, Bread, and High Gluten. The home chef is most familiar with All Purpose flour, but most pizzerias use some type of High Gluten flour. Good quality high gluten flour will more closely mimic the pizza crust that is similar to your neighborhood pizza shop.

Use fresh yeast. If you have some yeast stuck in the back of your refrigerator that has been there since your teenager was just a baby, throw it out and purchase fresh yeast. Yeast is an active, living microorganism and will need to be alive to produce the gases for making pizza dough. The process of activating yeast will tell you whether you have dead yeast, there is also an expiration date stamped on the package.

Whether you know it or not the water coming out of your tap changes all of the time. In addition, in some parts of the country the water is softer than other areas where the water is harder. This difference in water will have an impact on your baking.

Putting it all together

So, even though there are only a few ingredients used in making pizza dough, there are many variables affecting the successful outcome of each dough.   While some of them are in your control many are not, and the best approach is to simply select good quality flour, purchase fresh yeast, and generally ignore the rest of the variables. Now is the time to roll up your sleeves and get your hands dirty. I encourage you to begin by making pizza dough by hand so that you can develop a feel for what works and what doesn't. The knowledge and feel you develop will also help you solve the other variables once you understand what a good dough feels like.

Our best advice for making pizza dough is just do it, get your ingredients together, get your hands dirty and have some fun. Your first dough may not turn out exactly the way you want, don't worry about it just try it again. Maybe you should not wait until 20 guests are coming over for dinner to try making pizza dough, but otherwise practice, practice, practice and before you know it you will be making the best pizza in your town.

Making Pizza Dough at Home

You can find everything you need for making pizza dough, and much more information about making great tasting homemade pizza at http://www.homemade-pizza-made-easy.com

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Making Pizza Dough at Home

Making pizza dough at home only requires a few simple ingredients, a great pizza dough recipe, and little knowledge, and a few tools and techniques. There is nothing better than making pizza dough that is homemade and you will certainly taste the difference when compared to store bought products or to your local pizza shop.

The pizza crust is usually the area that gives most people frustration when making homemade pizza, but it is the central element to creating a great pizza. Making pizza dough is often thought of as a mysterious and confusing process, but it does not have to be that way.

\"pizza Dough\"

Many Variables

Flour, water, salt, and yeast...

These four simple ingredients are all that is required for making pizza dough, and while we naturally would assume that this is an easy process and we can't go wrong, sometimes it is the simple things that prove most difficult.

There are a couple of other variable that can affect your pizza dough, altitude, temperature and humidity can change the absorption or bake times considerable. These elements do not usually change dramatically from one day to the next, so they only need consideration during change of seasons or when you travel to another location. 

So, our ingredients can greatly affect the outcome when making pizza dough. Commercial flour is actually a blend of several types of flour. The flour is blended to try and create a consistent final product, because the characteristics of wheat vary significantly from field to field.

The final product, your finished pizza dough, will be greatly affected by the flour you use. The most common types of flour used are: All Purpose, Bread, and High Gluten. The home chef is most familiar with All Purpose flour, but most pizzerias use some type of High Gluten flour. Good quality high gluten flour will more closely mimic the pizza crust that is similar to your neighborhood pizza shop.

Use fresh yeast. If you have some yeast stuck in the back of your refrigerator that has been there since your teenager was just a baby, throw it out and purchase fresh yeast. Yeast is an active, living microorganism and will need to be alive to produce the gases for making pizza dough. The process of activating yeast will tell you whether you have dead yeast, there is also an expiration date stamped on the package.

Whether you know it or not the water coming out of your tap changes all of the time. In addition, in some parts of the country the water is softer than other areas where the water is harder. This difference in water will have an impact on your baking.

Putting it all together

So, even though there are only a few ingredients used in making pizza dough, there are many variables affecting the successful outcome of each dough.   While some of them are in your control many are not, and the best approach is to simply select good quality flour, purchase fresh yeast, and generally ignore the rest of the variables. Now is the time to roll up your sleeves and get your hands dirty. I encourage you to begin by making pizza dough by hand so that you can develop a feel for what works and what doesn't. The knowledge and feel you develop will also help you solve the other variables once you understand what a good dough feels like.

Our best advice for making pizza dough is just do it, get your ingredients together, get your hands dirty and have some fun. Your first dough may not turn out exactly the way you want, don't worry about it just try it again. Maybe you should not wait until 20 guests are coming over for dinner to try making pizza dough, but otherwise practice, practice, practice and before you know it you will be making the best pizza in your town.

Making Pizza Dough at Home

You can find everything you need for making pizza dough, and much more information about making great tasting homemade pizza at http://www.homemade-pizza-made-easy.com

Visit : Pie Recipe What is Nutrition

Weight Loss - Is Not Making Progress Making You Frustrated?

"In a world where the big things have little difference, it's the little things that make a big difference." - Peter Thomson: U.K. strategist on personal growth

Ever feel discouraged because you're not reaching your weight loss goals? Start with small changes in life. You just need to do a little each and every day.

\"cheese Pizza\"

Change the outcome of your fitness or weight loss story by implementing small steps.

Here are a couple of tips:

Need To Be Active? If you've never liked taking a 90-minute kickboxing classes or running more than a couple times a week, then listen up. Take a pedometer and wear if for a day. Calculate how many steps you did. Simply add 2500 more to that number. It could be broken up before your lunch hour or after work or walking 20 minutes after your dinner. In a year's time, you've burned off about 22,00 calories and as many as 350 extra miles.

Eat To Lose. Get rid of your "baby weight". I'm busy with two kids, full-time job so I can definitely feel where you are coming from. Cut just as little as 250 calories from your day. This can come from skipping that 16 oz soda, or one cheese pizza slice or a cookie packet from the vending machine. You can get back on track to losing that weight in no time. You don't have to change your workout routine and this can help you drop 20 pounds in a year (since 3,500 calories equals about 1 lbs of fat). It's approximately 70,000 calories (1 year) and if you're doing more exercise, even better.

Every counts and habits add on to one another. It's like writing a book; a 300 word a day draft can be a 300-page book in a year (more than 100,000 words - page, double spaced) It's not as difficult as you're making it out to be. You health habits snowball and you look leaner and you wonder how you did it.

Weight Loss - Is Not Making Progress Making You Frustrated?

I'm Adriel Yapana. As a personal trainer and boot camp instructor, I know how hard it can be to drop stubborn body fat. To get FREE powerful, life-changing strategies, videos and finally stop the weight-loss battle, visit my website at http://fastfatlossworkouts.com

Thanks To : Recipes Bookmark BBQ Recipe

A Pizza Lovers Dream - Making Pizza Crust "Crispy"

From time to time the one thing that home pizza makers want to accomplish when baking pizza is a nice crispy, crunchy pizza crust.

It's quite difficult for a pizza lover to resist the crispy texture of flavorful pizza crust layered with a blend of savory toppings.

Pizza

A common question asked by newbies and veteran home pizza makers alike, is simply this, "How can I make my pizza crust crispy"? Today is your lucky day because I'm going to give you a couple of ways to achieve crispier pizza crust.

One of the most important aspects of making good pizza at home relates to oven temperatures. Oven temperatures vary when using typical home ovens. Though some home pizza makers have access to brick ovens or more elaborate forms of home ovens, many pizza lovers do not. These types of ovens are fantastic for pizza baking but the typical conventional oven found in most home kitchens require a slightly different approach.

Generally, typical conventional ovens do not compare, in terms of temperature generation with commercial ovens found in professional pizza parlors. Don't worry pizza lovers, there's still hope for home pizza makers.

Due to the "temperature factor", there are a number of things you must consider when preparing your pizza dough and baking your pizza pies at home, especially if you want a pie that's delightfully crispy, crunchy and irresistible.

The first consideration is water content when mixing the pizza dough. If you use olive oil as a fundamental ingredient for your pizza dough, consider using slightly less olive oil and replace this with a little more warm water. Adding a little more water to your mix of pizza dough will contribute to a crispier and flaky crust.

In addition, it's a good idea to roll your dough to a "paper thin" thickness. You can do this by "rolling out" your pizza dough directly onto the pizza peel. Of course before doing this, sprinkle cornmeal on the pizza peel to insure an easy transfer to the baking surface you plan to use.

Next, you'll want to use one of two techniques for baking your pizza to make sure your completed pizza boasts that delicious crispy pizza crust that we all crave. You'll want to choose a suitable "baking platform" or "baking surface".

Try one of the two techniques below for baking your pizza pies:

1- Use a "pizza stone"

or

2 - Use a "pizza screen"

If you decide to use a pizza stone, make sure you give the stone plenty of time to heat before transferring the pizza from the pizza peel to the stone. You'll want to follow the instructions provided with the pizza stone very accurately.

The transfer from pizza peel to pizza stone will be much easier if you lightly cover your pizza peel with cornmeal. This makes the transfer process from pizza peel to pizza stone a breeze.

When using a pizza stone, the goal is to have the ingredients of the pizza complete the cooking process about the same time the crust "completely" browns. Depending on your specific oven, temperatures, 425 to 450 should suffice. Of course you'll have to experiment with cooking times for your specific oven.

Be careful not to remove the pizza to early, as this is a common mistake. Allow plenty of time for the crust to brown, without burning the cheese. If need be, CAREFULLY take a peak underneath the pie to check your crust if you like. Remember, ovens are extremely hot!

The second way to achieve a nice crispy crust is to use a pizza screen. Though this can be a bit messy, this baking platform produces wonderful crispy pizza crust. The porous nature of a pizza screen allows heat to pass through the screen directly to the bottom of the pizza.

This helps with the moisture absorption process. Direct heat helps reduce the moisture content within the pizza dough and adds to the crispy nature and texture of pizza crust. Mmmm...I'm getting hungry just thinking about it...

Pizza screens are fairly cheap, and that's great because they get a bit "clogged" with toasted cheese and ingredients after several uses. Clean them thoroughly after each use to extend the life of your screen. Besides, you'll forget about the mess when you slide that first slice of crispy pizza into your mouth, I promise.

Try these techniques to improve your pizza making adventures and remember to save me a slice!

A Pizza Lovers Dream - Making Pizza Crust "Crispy"

William Lockhart is Founder of http://HomePizzaChef.com He is also a self-proclaimed pizza lover. HomePizzaChef.com delivers pizza recipes to subscribers email box. The slogan on the web site reads, "They'll Get Down On Their Knees And Beg You For Your Pizza Making Secrets".

My Links : Recipes Bookmark Pizza Recipe Pie Recipe

The Art of Pizza Making - Review

Best selling novels and tell-alls stay on the bestseller list for weeks if they are really good or topical. Most new books disappear from the public eye in days. The exceptions are cookbooks. A good cookbook can keep its buzz for years. Some cookbooks are treated like family heirlooms and get passed from generation to generation.

The Art of Pizza Making by Dominick A. Deangelis has been around since 1991 and it shows no signs of slowing down. People who bought it, or were lucky enough to get it as a gift, a month or so ago have tried the methods and the recipes and now cannot wait to write their review on Amazon. Maybe the Art of Pizza Making is working its way into heirloom status.

Pizza Recipe

Almost everybody likes pizza. Anybody who has had an exceptionally good pizza loves it, and the sensation of taste of that one pizza slice has been permanently implanted into the nether regions of their brain. Pizza ingredients are salty, sweet and acidic, so maybe a good pizza is like red wine that unlocks every taste receptor in your body and keeps you wanting more.

The Art of Pizza Making is the real deal. The author covers every step of the pizza making process and tells you exactly what you have to do to make exceptional tasting pizza with just the right crispness and texture. The news may be disappointing to the home chef because some of the ingredients are available only in large quantities from restaurant supply houses. For example, Deangelis wants you to use a particular kind of flour with a very specific proportion of gluten. Neither grocery store all-purpose flour nor bread making flour fit the parameters he is look for.

You will need a stand mixer with a bread hook. The author recommends a Kitchenaid but says that any 250W stand mixer will probably do the trick. If you get serious about pizza making forget the Kitchenaid and look for a DeLhongi stand mixer. When you are not making pizza you can power a small boat with it.

This book not only tells you what type of flour,cheese,and tomato base to use, but how to kneed the dough, how long to let it rise, and what preparation temperature you need the dough at to make the perfect crust. If you follow the directions in the book and use the same ingredients, or as close as you can get to the right ingredients, you will make a pizza as good as or better than any franchise pizza store. If you love pizza you need this book.

Beyond the book but essential information for pizza making success nonetheless is your oven. The very best pizza is made in brick ovens fired by open flames at temperatures far greater than most home ovens can achieve. One way around this limitation is a nifty gadget created by Villaware. You put their pizza maker on top of your gas or charcoal grill which can produce a very high temperature. The permeable clay stone on the Villaware pizza maker will allow the flames to cook the pizza evenly, making a crisp crust each and every time. The built in thermometer will help you hit the correct temperature.

The Art of Pizza Making - Review

(C) Peter Boston. The unforgettable experience of brick oven pizza [http://kitchenamerican.com/kitchen-gadgets/brick-oven-pizza-maker.htm] at home is possible only with the right gadgets, the right recipe, and the right technique. Learn more about the well equipped American kitchen [http://kitchenamerican.com/].

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