Pizza Pizzaria

any suggestions or recipes would be appreciated. want to try to make a good pizza to put the oven to good use. thx everyone!

PIZZA UNOS DEEP PAN CHICAGO STYLE PIZZA
Source: The Pizza Book: Everything There Is To Know About the World’s Greatest Pie by Evelyne Slomon
Servings: 6

FOR THE CRUST:
1 cup warm tap water (110-115 degrees f)
1 pkg active dry yeast
3 1/2 cups flour, divided use
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
FOR THE FILLING:
1 lb sausage, removed from the casing and crumbled
1 lb mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, drained and coarsely crushed
3 tsp dried oregano (or 5 fresh basil leaves, shredded
4 tbsp freshly grated parmesan

TO PREPARE THE CRUST:
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.

Punch dough down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

TO PREPARE THE FILLING:
While the dough is rising, prepare the filling ingredients. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside.

TO ASSEMBLE AND BAKE:
When the dough has finished its second rising, lay the mozzarella cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees.

Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately

Just purchased a single deck ceramic brick pizza oven that is propane powered. I know it can cook 3 pizzas at one time, but what is the cook time on a commercial oven, and how many pizzas can be produced per hour. Is there a way to improve the output?

ITS AMAZING Try: http://styleasy.info/263872/pizza-ovens

Between Pizza Hut, Domino’s, Papa Johns which of those are the better to eat? And which toppings and crust?

plain pizza

What did you think of it?

I haven’t been but it sounds good!

Let say whenever some horny home alone female calling for pizza. The guy who delivery pizza end up being asked by female to make love with him.

I know it’s rare but just an idea what chances are. Maybe one from 50 pizza guy? More or less?

Just be realistic idea, we all heard story such as movie and internet about pizza man bring pizza and some 4 female answer the door and pull him in the house. Pizza man end up have sex with all 4 female.

Hi Ben,

To be honest, think about it…

If you call for pizza, what’s on your mind when the person arrives?

for me its…I’M HUNGRY LET’S EAT!!!

Personally I don’t care if the delivery person is the hottest woman on the planet, my mind is on the food otherwise it’ll get cold.

If that ever happens to anyone, its rare.

More likely, if you’re worried about something like that happening, don’t trust the plumber!

I would love to be in the States cooking by a nice italian restaurant.I´m an italian Chef,48 years old(look younger),i´ve been cooking around in Europe and i feel still young enough to move to the USA

I think you have to contact several italian restaurants by e-mail(many restaurants have it) or try to find a job thru job seekers.
Is funny if you are in Philippines you can easily find a job.Many italian restaurants in Manila are lacking of Italian cook.

Is he the next Ronaldinho?
And while your at it: Mexico vs. Brazil; Who will win?

He’s a really good player, with excellent speed, control and aim. An awesome midfielder, too. The game could go either way, especially considering Brazil recent slate of laziness (we’ve been slacking way too much), and Mexico always grows when it goes against Brazil. It could be 2:0 for Mexico, but if Brazil wants to win, maybe 3:1.

they usually have pepsi logos on them… and i think they come in blue sometimes…

You can buy those red plastic cups at

http://www.amazon.com/gp/search?ie=UTF8&keywords=red%20plastic%20cups%20&tag=search0d8-20&index=blended&linkCode=ur2&camp=1789&creative=9325

Good luck!

Ive eaten at the original Pizzaria Uno’s in Chicago. It was the BEST pizza I have ever tasted. When an Uno’s opened near me recently (An obvious chain copy of the original) the zaa tasted like dung. Well thats not fair. It was alright, but not the same as the one at the original. ANd for the same price it was almost 1/2 the size.

As a former franchisee, I can say that there is a ton of pressure from the franchisee owners on the franchisor to keep costs low. When you have to pay 6-10% of your sales every week, you do not want to give up anything. Therefore, the franchisor must create a menu and portion structure that will appeal to new franchisees.

I can say that when the original owner went to a company to start selling his franchise, they went in and made a lot of changes. Some good, some not so good.

Stick with the independents. They are the ones that truly care about their food and their customers.

i make pizza alot and its usually just plain dough,i was wondering if anyone has made pizza with flavoring the dough? I want to try it really bad but i dont want to mess it up.any suggestions?

Flavored pizza doughs
Categories: Pizza
Yield: 6 servings
4 ounce Prosciutto, cut into 1/4 inch dice, or 4 ounces fresh sausage
Meat, removed from casings and crumbled
Cheese Dough:
¼ cup Freshly grated Provolone, caciocavallo, Parmesan, or Romano cheese
Onion Dough:
1 small Sweet onion, peeled, minced, and cooked until translucent in 1

"Different flavorings can be kneaded into basic pizza dough for some delicious variations. Prepare the dough as usual, letting it double in bulk; punch it down and knead in the flavoring of your choice until it is well distributed. Refrigerate the dough for 15 to 20 minutes before stretching or rolling it out or let it go through another rising before shaping it. Note: Sometime flavored doughs become sticky after the additional ingredients have been kneaded in. If this happens, simply knead in a small amount of flour until the dough is smooth and no longer sticks." Prosciutto or Sausage Dough: teaspoon olive oil, or 1/4 cup finely chopped white part of scallions Herb Dough 1 teaspoon dried thyme, crumbled dried sage, or dried rosemary, or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano, fresh sage, fresh thyme,fresh rosemary, fresh parsley leaves, fresh chives, or fresh basil (separately or in combination of 2 herbs) Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis