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 Homemade Pizza
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This is a "How to make a Homemade Pizza Guide".
Why did I even think of doing something like this?
First of all the pizza tastes very very very good.
(And that's a fact).
I also bought a digital camera not long ago and my
site needed something "new" so I thought... why not?
Here is how this pizza was made...
Go here if you want the Norweigan version...
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Homemade Pizza (the works)
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(Click on any image for a larger version of it).
We start with the list of ingredients.
(I'm not that good with technical english for food so
some measurements and name of products could be wrong).
If you have any comments or corrects just mail me it so
I can make the changes to the page.
For the dough we need:
~1 ounce Yeast (25 grams)
~0,7 cups temp Water (1,5 deciliters)
(with temp water I mean water that you don't feel when you put a finger in it).
~2 cups Flour (that would be 4 deciliters)
1 1/2 spoon melted Butter/Margarine
(Butter/Margarine made for baking)
1 tea-spoon Salt
For the pizza topping:
Pizzamixture (that you mix with the minced meat, you don't need this)
Minced Meat (or ground Meat, I used 500 grams, or ~20 ounce)
Beef strips
Pepperoni
~12 ounce Grated Cheese
1 Red Bellpepper (sweetpepper)
Corn
Onion
Tomato Puree (a small can/jar is enough)
Here is two images of the ingredients for the dough and pizza topping.
(If you didn't understand some of the above maybe the images can help).
The Dough:
Dissolve the yeast in the water. (ref image)
I don't know the right order for putting inn things in the dough
when baking but I usually just pour the salt, flour and to the end
the melted butter/margarine.
After pouring in the flour I mix it a little before I add the butter/margarine.
Mix everything and "stir" until you get a nice smalll dough (ref image).
Put a cloth on the bowl (with the dough) and let it rise.
to around twice the size. This should be in room temperature (ref image).
The dough should be done after 30 minutes or so and in the meantime I
do the pizza topping.
First I fry the beef strips in a pan.
While that lies in the pan (cooking) I cut the bell pepper and onion.
Small cube shaped pieces (ref image).
I like my food hot so I add some extra salt and pepper to
the beefstrips (thats really up to your liking).
When done I put the beefstrip in a bowl (or anything that works)
because we need the pan for the minced meat (ref image).
You fry the minced meat as you normally do.
When done, add the pizzamixture (if you use that)
as described on the back (if you need to add water or anything).
Let this mix before you remove the pan from the plate (ref image).
Now the 30 minutes are up (or close to it) and it's time to
put some butter/margarine on the pan (for the oven).
Take som paper and some butter/margarine and smear it on the pan (ref image).
(At this point I usually turn on the oven to 225 degree, celcius).
When done, the dough is probably done.
It should be around twice the size.
If it isn't (as long as it has grown some) its not that important.
Look at the image for comparison.
Sprinkle some flour on a flat area and roll out the dough to a flat size
close to the size of the pan you will use.
Move the dough to the pan and even out missing parts.
(this do not need to be perfect).
I like the pizza dough thin so I don't raise the sides/edges
too much (ref image).
The Pizza:
First put the tomato puree even on the dough (in the pan, ref image)
Then I distribute the minced meat (fried) fairly even around.
(This do not need to be perfect, ref image).
Then I add beefstrips (ref image).
Next step is the corn, onion and bell pepper.
Aslo evenly distributed (ref image).
The cheese also need to be added.
Like with everything else, evenly around.
Just make sure not to put to much one place and very little
another (ref image).
In the end just add the pepperoni slices.
I love it so I don't get greedy when these are
going on the pizza (ref image).
The green you see here is oregano (ref image).
If the oven is preheated to 225 degree (celcius) you can put the
pizza in now. If not, it's about time you turn the oven on.
I put the pizza almost at the bottom of the oven because
I want the bottom of the pizza well done (ref image).
When the edges of the pizza turns golden you can
probably take it out..
The rest, hopfully, don't need explanation...
(If this doesn't look good...)
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