How to make     PIZZA

Pizza originated in Italy, but has now been taken around the world, becoming a popular food all over. It can go with almost anything! Creating your own pizza could give you a better taste than the ones you buy in the shop. This how-to will give you 3 different ways of creating your pizza. Some methods are faster than the others!

   IngredientsEdit

Pre-made or 1 egg (as glaze)

Tomato paste

Grated cheese (usually mozzarella, romano, parmesan, or some combination)

Olive oil (Optional)

Toppings can be almost anything you like, including:

Sliced pepperoni

Chopped onions

Green peppers

Sausage

Bacon or bacon bits

Chicken

Olives

Mushrooms

Ground beef

Ham

Pineapple

Yeast

Sifted flour

Warm water

  Edit

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Steps

Spread tomato paste on your pizza dough.Add a sprinkling of cheese.

Add any other toppings that you might enjoy.

With a brush add some egg to glaze all around the edges of your pizza dough.

Place your pizza on an oven tray sprayed with olive-oil, so that the pizza doesn't stick.

Put your pizza in the oven, and turn it down to about 160C or 320F degrees.Take it out after about 15 - 25 minutes, depending on your oven. Use your own judgment to tell when the pizza is ready. The cheese should be a golden brown, but it should not be burnt.

Oven method1

Preheat your oven to about 180c or 350F. Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.Add 2 cups sifted flour and stir until blended.Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.

Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See "How to Knead Dough" in the "Related wikiHows".)

Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.

Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.

Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)

Transfer the dough to an oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.

Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.

Grill method

Spread the sauce all over the tortilla but you might want to leave a little crust around the edge.2Put on your toppings and arrange.Grate the cheese over the pizza.

4Simply put it under the grill. Be careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust.

Wood fired oven method

Get your pizza base, it can be any sort, although don't make it more than 2 cms (3/4 inch) thick when cooked.Place your tomato base and toppings on.

3Make sure your Wood-fired oven is very hot for the best pizza ever and to help the pizza cook faster.4Put your pizza into the oven, preferably on a tray so the base does not burn.

5Turn your pizza every 30 seconds for two minutes, and at the 1:30 mark take it off the tray. Now your pizza should be done.