Thursday, March 11, 2010

Pizza Night


I love pizza! So do my children! My husband and I prefer a pretty thin crust, so if you don't, add more flour or semolina to make it thicker. This is also a rather large recipe, we are a rather large family! I make five pizzas at one time. but you can easily cut it into half if you have a smaller family.

4 cups fine semolina
3 cups flour
water
salt
1 tbs yeast
2 tbs olive oil
toppings of your choice

Start off making the pizza dough, so it can rise while you prepare the toppings.
Cut up the vegetables of your choice and set aside. Prepare the sauce, if using one and set aside.
Whisk the salt into the semolina or the flour, then add the rest of the ingredients.


Add water and knead until a nice firm dough is formed.


Lightly cover and set aside until doubled.
Divide the dough into equal portions.


Roll or stretch out into the shape and size your pan fits.
Cover with toppings, sauce first, veggies and then cheese.
Cook in a preheated 500 degree oven. using a pizza stone is best, mine is still in the States. Hopefully one day i will get it back =D



Enjoy!

9 comments:

  1. Masha`allah, it looks yummy, masha`allah.

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  2. hello =)
    nice page you got here. I'm a new blogger from Toronto. Also have a food blog of my own too! come check it out when you have the time! loving your blog. take cares

    - jen @ www.passion4food.ca

    ReplyDelete
  3. wow! that pizza looks amazing!

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  4. Hello,


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  5. hello ! home made pizza are hte best congratulations !! if you like french creative food come ans see my blog you are very welcome ! Pierre the french foodie based in paris

    ReplyDelete
  6. Salam aleikhoum
    Your pizza is very great. The next time i tried your recipe with semolina, it will be delicious. Big Kiss

    ReplyDelete
  7. Welcome to the Foodie Blogroll!

    Your pizza looks great!

    ReplyDelete
  8. I always have a soft spot for pizza and yours I would gladly eat, it looks very tasty. :)

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  9. ...always on the look-out for the perfect pizza crust. I used to be a thick crust fan but now I realize that thin crust is so much more addicting...and you can eat more of it! :) Great tutorial photos.

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