A comprehensive collection of the web's best pizza recipes

Ingredients:

2 envelopes (16 gram total) dry yeast
1 1/2 tablespoons sugar
4 tablespoons olive oil
2 tablespoons tenderflake or crisco (tenderflake gives golden colour)
8 cups unbleached all-purpose flour (depending on your thickness)
1 1/2 tablespoons salt
1 bottle of beer
In a seperate measuring cup add 1/2 cup of luke warm water
In a seperate measuring cup add 2 1/2 cups of cold water

As a rule 2 cups of flour makes a regular crust 16" pizza.

This recipe is for 4 regular crust 16" pizza's.

Description:

1• In a seperate measuring cup add 1/2 cup of luke warm and add 2 envelopes yeast and 1 1/2 tablespoons of sugar. Mix and let sit for 6 to 10 minutes.
2• In a seperate measuring cup add 2 1/2 cups of cold and add 4 tablespoons olive oil, 1 1/2 tablespoons of salt and 2 tablespoons of lard (tenderflake and crisco).
3• In a large dough mixing bowl add 8 cups of flour.
4• Turn on dough mixing machine on speed 2 and add the yeast mixture slowly. Add the beer slowly and then add the 2 1/2 cup water mixture slowly.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

Ingredients:

• 3 teaspoons Pure Olive Oil 45 mL
• 3 garlic cloves - diced
• 1/2 a medium onion diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 tsp chili or one fresh halapino pepper
• 5 basil leaves - cut in small pieces
• 3 cans san marzano tomatoes 28 ounces each can (whole tomatoes)

Directions:

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 3 cans of whole tomatoes
3• Blend in the salt, pepper, fresh basil leaves, sugar, oregano and dried chilli peppers
4• Bring to a boil and simmer low - medium heat for 25 minutes

This pizza sauce recipe will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)

Ingredients:

• 3 teaspoons Pure Olive Oil 45 mL
• 3 garlic cloves - diced
• 1/2 a medium onion diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 tsp chili or one fresh halapino pepper
• 5 basil leaves - cut in small pieces
• 3 cans san marzano tomatoes 28 ounces each can (whole tomatoes)

Directions:

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 3 cans of whole tomatoes
3• Blend in the salt, pepper, fresh basil leaves, sugar, oregano and dried chilli peppers
4• Bring to a boil and simmer low - medium heat for 25 minutes

This pizza sauce recipe will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)

Ingredients:

2 envelopes (16 gram total) dry yeast
1 1/2 tablespoons sugar
4 tablespoons olive oil
2 tablespoons tenderflake or crisco (tenderflake gives golden colour)
8 cups unbleached all-purpose flour (depending on your thickness)
1 1/2 tablespoons salt
1 bottle of beer
In a seperate measuring cup add 1/2 cup of luke warm water
In a seperate measuring cup add 2 1/2 cups of cold water

As a rule 2 cups of flour makes a regular crust 16" pizza.

This recipe is for 4 regular crust 16" pizza's.

Description:

1• In a seperate measuring cup add 1/2 cup of luke warm and add 2 envelopes yeast and 1 1/2 tablespoons of sugar. Mix and let sit for 6 to 10 minutes.
2• In a seperate measuring cup add 2 1/2 cups of cold and add 4 tablespoons olive oil, 1 1/2 tablespoons of salt and 2 tablespoons of lard (tenderflake and crisco).
3• In a large dough mixing bowl add 8 cups of flour.
4• Turn on dough mixing machine on speed 2 and add the yeast mixture slowly. Add the beer slowly and then add the 2 1/2 cup water mixture slowly.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

When dressing the pizza you need the following ingredients:

• 12 mushrooms
• 2 green peppers
• 3 pepperoni sticks
• mozzarella cheese 1000 grams

Description:

1• Spread dough gently when ready and spread it so it fits a round pizza cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
3• spread pepperoni
4• Spread cheese
5• Spread vegetables in small pieces so they cook properly.
6• Cool at 375 degrees until lightly browned then remove from pan so that the pizza bottom cooks crisp. Cook until pizza browned.

Step 1 - 2 - 3	Step 4	Step 5	Step 6

Ingredients for pizza sauce

• 6 tbsp Pure Olive Oil 45 mL
• 1 medium garlic clove
• 2 cups sliced onions 500 mL
• 1 tbsp salt
• 1 tbsp sugar
• 2 tbsp oregano:
• 1 tsp chili or one fresh halapino pepper:
• 2 cans pastene san marzano tomatoes (whole tomatoes)

Description for pizza sauce

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)

As a rule 2 cups of flour makes a regular thin crust 20" X 14" rectangular pizza. For a thicker crust add more flour

Ingredients: for pizza dough

• 2 envelopes of active yeast
• 2 teaspoon sugar
• 2 tablespoons olive oil
• 3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
• 6 to 8 cups unbleached all-purpose flour (depending on your thickness)
• 2 teaspoons fine salt
• 2 eggs
• half cup milk
• half cup 7-up or soda
• warm water as needed for soft, medium texture when mixing flour

Description:

1• Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
3• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
4• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

When dressing the pizza you need the following ingredients:

16 large shrimps
24 scallops
16 pieces of crab (artificial can be used to)
1 bag mixed fish (calamar,shrimps,mussels,scallops)
half green pepper
4 large mushrooms
half onion
mozzarella cheese 400 grams

Description:

1•Spread dough gently when ready and spread it so it fits a rectangular cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
3• It is advisable to cook fish in a pan with a little oil. Not more than five minutes. Add white wine, just a sprinkle for taste. Strain the fish to remove all liquid.
4• Spread the fish out generously.
5• Add the cheese, but not to much. The fish won't cook if you cover it with to much cheese. You can put goat cheese if you wish.

Raw	Cooked

Ingredients: Sauce

2 Tbsp. olive oil
2 cloves garlic, crushed and chopped
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1/2 tsp. salt
1 13" uncooked dough crust (Dough (above))
8 oz. shredded mozzarella cheese
1 tsp. dried basil
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Description:

1• Cut tomatoes into chunks and lightly saute in oil with garlic and salt. Drain and set aside.
2• Brush dough crust with oil. Top with cheese, tomatoes, and basil. Drizzle with oil.
3• Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
4• Remove from oven and top with parmesan cheese.
5• Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

Ingredients:

Dough (above)
Topping:
3 tbsp Pure Olive Oil 45 mL
2 cups sliced onions 500 mL
1/2 tsp salt 2 mL

Description:

Dough should be smooth and elastic. Divide in two and form each half into a smooth ball.
1• Coat bottom and sides of two 9-in (1.5 L) round cake pans with 1/2 tbsp (7.5 mL) olive oil each.
2• Place a ball of dough in each pan and press to edges. Cover both pans and place in a warm, draft-free place for 45 minutes, or until doubled in size. Make little puncture holes with fork.
3• Meanwhile, heat 1 tbsp (15 mL) olive oil in skillet. Add onions and cook 4 minutes, or until very soft and lightly browned. Set aside.
5• Brush each pan of dough with 1 tbsp (15 mL) of olive oil and sprinkle with 1/4 tsp (1 mL) salt. Divide and spread onion mixture evenly over both pans of dough. Bake at 450°F (230°C) for 20-30 minutes, or until lightly browned. Makes two 10 inch round pizzas.