A simple recipe for cheese and tomato pizza. To begin with we provide a recipe for making the dough – important to the total success of the pizza. Then we show you how to make a tasty topping.
For your pizza dough you will need:
- Salt 1tsp
- 120ml – warm water
- Olive oil 1tsp
- White Flour 225g
- Yeast 1tsp
- Sugar 0/5tsp
Pizza Topping Ingredients:
- 125g – Buffalo mozzarella cheese
- 4tbsp – Tomato Puree
- 1tsp – Oregano Died
- salt, pepper
To Make The Pizza Dough:
1) Sift the flour and salt into a mixing bowl and add the yeast and the sugar. Then mix well with your hands and make a small hole in the middle of the mix for the olive oil and water to be added.
2) Adding the oil and water, blend together with your hands.
Add extra flour and water if required.
3) Keep mixing for about three minutes or until the mix is one ball and the bowl is relatively clean.
4) Knead the dough on a dry floury surface until it has a smooth and stretchy texture.
5) Allow the dough to raise, this should be in approximately an hour. For best results 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 something like double its initial size.
7) Return the dough to a floured surface and knead for a few more minutes.
Stretch out the dough in a circle. Decide the desired thickness of the pizza base.
Place the dough on a non-stick baking sheet and brush with olive oil. Pre-heat the 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. Add a drizzle of olive oil. Place on the top shelf of the oven and cook for around 15 minutes, or until the cheese has melted and the base is crispy. Now you can 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 additional meat, fish or vegatables.
Food-borne illnesses cost the United States an estimated 2 billion each year in health-related costs, a large amount more than formerly thought, a new report contends.
Sandra Eskin – Director of Food Safety at Washington's Pew Charitable Trust told a recent press conference.
That number comes from medical services, medicines and the cost of sufferings and disability.
From Business Week
Countertop ovens derive from generic stoves. Countertop ovens boast quite a lot of benefits over stove type ovens, including space saving and the need for less fuel due to improved and more contemporary design.
A good countertop oven will have multiple functions such as warming, baking, broiling and toasting. Many countertop ovens will switch off after a set time because of the in-built timer device. This improves energy reduction and safety.
Most countertop ovens have room for a medium-to-large pizza tray or a large baking tray. So even though this class of oven is efficient in size, it is by no means too little to make use of to prepare your favourite foods.
When buying a countertop oven you should be looking for one which comes with all the appropriate equipment. It should be fitted with a crumb tray, pizza tray, baking tray, broil grid, a rack and handle.
Countertop ovens can also comprise of an convection option. Convection ovens contain a fan which circulates hot air within the oven.
Convection cooking is very effective so be certain to cook at a heat that is cooler by about twenty degrees C / sixty five Fahrenheit and be sure to check at the food a bit sooner than you otherwise would with other types of oven – ten minutes should be about right the right amount of time.
There are clear benefits to using a countertop oven, both monetary and economical. E.g.:
- Cooking time is less, often reduced by as much as 35%, which in turn saves you money.
-
Countertop ovens are space-saving.
-
The countertop oven virtually eliminates the need of the stove and so also reduces the quantity of dirty saucepans you have to deal with after cooking.
-
The oven interior is easy to clean because of its removable racks and the fitted glass door.
Be sure to visit our countertop convection oven site.
The Couponsherpa site contains an incredible list of forty eating challenges that would blast the common diner's belly into sky! You ought be a meat devotee though – the challenges are nearly all meat based and range from eating oversize burgers to colossal pizzas and steaks. Every one of the tests must be finished inside a precise time limit. Most are so strenuous for the regular individual that you get your meal complimentary if you make it!
Having crashed his auto into the side of the Biscuits N Gravy eatery, 92 year old Charles Pierce then walked in and took his breakfast. Investigators think he confused the accelerator pedal for the break!
From: www. wesh.com/news/22157235/detail.html
A report by the New York Times describes many inaccuracies in calorie information on frozen-meal packaging and fast-food restaurant menus. Researchers checked data from packets from ten food markets and twenty nine fast-food restaurant menus.
From: www. nytimes.com
I'm not a bad cook but sometimes I need a bit of help. I was looking for some cooking hints and found the tips below. The list is by no means wide-ranging but with any luck it will be helpful.
A couple of the tips mention ovens. A wide range of oven types exist. For example wood pizza ovens are a type of oven found in a restaurant. A specfic category might be the deck oven which is in general used for preparing bread or pizza. Here in this article the reference is to the oven found in an regular residence kitchen.
Enjoy it!
-
You can sweeten food by using carrots instead of a sauce.
-
Put aside the juice from roasting as a basis for a gravy.
-
Give yourself sufficient of preparation time and you will save a lot of hassle later.
-
Broccoli should never be over-cooked if you would like it to stay crisp.
-
It is not sensible to cleanse mushrooms with running water as they typically absorb the water. One should use a cloth to clean them.
-
The potato ricer is a very useful tool, especially if you would like to dish-up the best mash potato
-
Add a dash of color to a salad by means of red leaves.
-
Soggy lettuce looks terrible. To prevent this use a salad spinner.
-
The best type of vegetable steamer is one is able to fold and sit inside a saucepan.
-
The cook can, if necessary use a teaspoon of dried of Rosemary leaves instead a table spoon of fresh Rosemary.
-
In order that the juices inside meat that will be cooked in the oven and prevent the meat from drying-out, make sure you pre-heat the oven before you cook. This sear the exterior of the meat.
-
Make certain your cooking pans have enough room for all the ingredients – it's a small tip but many cooks are caught-out by this when preparing for a dinner party.
-
When pureeing vegetables for soup take into account using a hand blender because this means you do not have to carry the food to the food processor.
-
Don't use a fork to turn steaks. As an alternative use tongs and a spatula.
-
Wine that the cook never drinks should not be use in cooking.
If you run a restaurant or fast-food outlet take a look at the blog post here: Get new Customers For Your Restaurant.
Reference: Deck Ovens.
New York City Department of Health Mental Hygiene announced a series of guidelines to advise a gradual salt reduction in packaged and restaurant meals, according to FoodConsumer. This follows briefings with the city's food manufacturing and health experts.
Glenn Santiago