Recipe(tried): Pizza recipes and instructions on making pizza using tiles/or a pizza stone.

Kathy, I bought the Pizza Peel at a kitchen houseware store... I'm not sure what may be near you ... perhaps "The Rolling Pin" store or " Lechters" . I'm sure you could probably call the stores before making a trip out there to see if they have them. If for some reason you aren't able to find one... I'm almost sure "The Rolling Pin" has a website where you can e-mail them making your request. They are really good about getting back to you.

Here is a lot of information on how EXACTLY you can make pizzas along with a recipe for dough as well as a delicious Marinara sauce... (the one that I used ) and a quick recipe for sauce... which I have not tried yet... Hope this answers everyones questions. I have decided I'm gona make a bunch of dough and freeze it as well as sauce... for those nights I want something delicious and quick.---how to freeze the dough is also included along with reading sources I found my information at the end of this message... and again...forgive me for going overboard!!!! I hope ya'll have as much fun with this as me and my friends have had. Let me know if you do!!!

Basic Pizza Dough
from "The California Pizza Kitchen Cookbook" makes 4 (9-inch pizzas

2 tsp. yeast (which when measured from the small packets is a little less than one packet)
1 cup + 2 TB warm water ( 105 degrees F - 110 degrees F) or (40-43 degrees C)
3 cups bread flour or Heckers unbleached all-purpose flour. (this brand has a higher gluten content)
1 TB + 1 tsp. Sugar
2 tsp. Salt
2 TB extra virgin olive oil ( plus additional to oil the bowl that it will be rising in about 2 tsp.)

To make the dough:

1. Dissolve the yeast in the water and set aside for 5-10 minutes. Be sure that the water is not hot; temperatures of 120 degrees F (49 degrees C) and above will kill the yeast, and your dough will not rise.

2. If using an upright electric mixer, such as a KitchenAid, use the dough hook. Combine all other ingredients (except the additional oil that will be used to oil the bowl) with the dissolved yeast in the mixing bowl. ( Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; using the lowest 2 speeds to mix the dough. Mix for about 2-3 minutes, until the dough is smooth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too fast.

2 (A) If using a food processor, use a dough "blade" made of plastic rather than the sharp steel knife attachment, which would cut the gluten strands and ruin the consistency of the dough. Otherwise, proceed as above (step 2). Be especially cautious not to mix too long with a food processor because the temperature resulting from the friction of mixing could easily exceed 120 degrees F (49degrees C), killing your yeast. Mix only until a smooth dough ball is formed.

2 (B) If mixing by hand, place the dry ingredients in a large mixing bowl; make a well in the middle and pour in the liquids ( reserving the additional you will use to oil the bowl.). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneeding the dough ; knead for 5 minutes. When done the dough should be slightly tacky (that is , it should be barely beyond sticking to your hands.)

3. Lightly oil the dough ball and the interior of a 2 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80 degrees F ---OR 21-27degrees C) to rise until double in bulk; about 1 1/2 -2 hours.

4. The dough can be used at this point but it will not be that wonderful, chewy, flavorful dough that it will later become.) Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with the clear food wrap. Place the bowl in the refrigerator overnight. Covered airtight.

5. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife and divide into 4 equal portions.

6. On a smooth clean surface, make the dough into round balls; be sure to seal any holes by pinching or rolling.

7. Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.


To Stretch and form the dough for pizza:

1. Sprinkle a medium dusting of flour over a smooth surface about 12x12. Carefully remove the dough ball from the casserole dish, being careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

2. Using your hand press the dough down forming a flat circle about 1/2 inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4 inch above the center surface of the dough. You may continue this outward stretching motion fo the hands until you have reached a 9-inch diameter pizza dough. If you find your dough keeps shrinking back to its original form allow it to rest for a few minutes and then continue.

To dress the pizza:

1. Lightly sprinkle some flour and then some cornmeal over the surface of a wooden pizza peel or the back of a cookie sheet. Work quickly to dress the pizza so that the dough won't become soggy or sticky from sauces and toppings.

2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel or the cookie sheet and execute a very small test jerk to verify that the pizza will come easily off the peel or sheet. If the dough doesn't move freely, carefully lift the edges of the dough and sprinkle a little more flour and cornmeal under. Once the dough is moving easily open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel or cookie sheet to get the pizza to start sliding off.. When the pizza begins to touch the stone or tile, pull the peel quickly out from under it. Don't attempt to move the pizza until it has begun to set. (about 3 minutes). At that time you will see that the peel can be easily slid under the pizza to move it or to remove it.

The Sauce---- Marinara Sauce

1/4 cup extra virgin olive oil
2 TB + 2 tsp. Minced fresh garlic
1/4 cup finely chopped onion
8 plum tomatoes, cut into 1/2-inch dice.
1/4 cup dry red wine (for example Chianti)
1/4 cup fresh chopped oregano OR 2 tsp. Dried oregano
1/4 cup fresh chopped basil OR 2 tsp. Dried oregano
2 tsp. Salt
freshly ground pepper to taste.
1/4 cup tomato paste (about 1 small 6oz can)

Cook the garlic and onions, stirring occasionally, in olive oil in a nonstick pan over medium heat for 1-2 minutes. Add the remainder of the sauce ingredients except tomato paste; reduce heat and cook, stirring frequently, until the tomato juices evaporate, about 15-20 minutes. Stir in tomato paste and cook for 2 minutes. Remove from heat. It is now ready to be used for pizza.

A QUICK sauce for Pizza ( from "The Perfect Recipe")

If your using crushed tomatoes, I recommend Muir Glen Ground Peeled Tomatoes. Unlike most other canned tomatoes that are full of skins and seeds, this brand contains chunks of tomato in a thick puree. As an alternative, Red Pack crushed tomatoes makes a nice base for sauce.

2-3 TB. Olive oil
2 large garlic cloves, minced
1 can (28 ounces) crushed tomatoes, or coarsely chopped tomatoes packed in puree
Salt
Freshly ground pepper
freshly chopped basil or oregano to taste.

Mix all ingredients in a medium bowl. Let stand to blend flavors while making the pizza.


Finally the basic formula for cooking a pizza

1. Preheat oven for at least 30-45 min. at 450 degrees F.( 232 degrees C) ( with the pizza stone or Terra Cotta Tiles inside on a rack nearest the bottom of the oven.)

2. Stretch the dough into a pie... place onto either pizza peel or cookie sheet that has been sprinkled with flour and cornmeal.

3. Use a thin layer of sauce and then place toppings.

4. Slide pizza into oven and bake for about 6-9 minutes.

5. Remove, allow to cool and ENJOY!!!


If you are interested in reading more I found that "The New Basics" cookbook by Julee Rosso and Shelia Lukins is a great source they have a number of interesting recipes in a chapter called PIZZA PIZZAZZ along with helpful hints

There is also the "California Pizza Kitchen Cookbook" which is excellent !!! written by Larry Flax and Rich Rosenfield. That is where I obtained the dough recipe as well as the excellent cooked sauce

Finally there is also information that I found helpful in "The Perfect Recipe" written by Pam Anderson.

NOTE*** To free Pizza dough, let the batch rise once then punch it down and separate it into pieces, each large enough for one crust. Shape the pieces into balls, then flatten them into disks and wrap them separately in heavy plastic wrap or freezer bags. The dough will keep in the freezer up to four months. To thaw, place the dough in the refrigerator the night before you are going to use it, then let it warm completely to room temperature before shaping.