Restaurant Style Pizza (Includes Various Methods)

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Restaurant style Pizza (includes various methods). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Restaurant style Pizza (includes various methods) is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look wonderful. Restaurant style Pizza (includes various methods) is something that I've loved my entire life.

Many things affect the quality of taste from Restaurant style Pizza (includes various methods), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Restaurant style Pizza (includes various methods) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Restaurant style Pizza (includes various methods) is 10 medium size. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Restaurant style Pizza (includes various methods) estimated approx 1 hr +1 hr.

To begin with this particular recipe, we must prepare a few components. You can have Restaurant style Pizza (includes various methods) using 29 ingredients and 23 steps. Here is how you cook that.

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I learnt this pizza at a pizza workshop organized by a chef at a restaurant. He made pizza sauce quite differently - he only used crushed tomatoes. But we prefer my style sauce full of flavours. Get the recipe of my sauce right here on cookpad with the title ' Italian sauce '

Ingredients and spices that need to be Get to make Restaurant style Pizza (includes various methods):

1. Pizza base method 1(for quick fermentation) makes 10 medium size
2. 5 cups maida flour
3. 1 1/2 tbsp Active dry yeast
4. 500 ml warm water
5. 2 tsp salt
6. 1 tsp Italian herbs
7. Pizza base method 2 (for slow fermentation) makes 4 medium size
8. 1 cup (250 ml) warm water
9. 1/2 tsp active dry yeast
10. 4 tsp sugar
11. 4 tbsp milk powder
12. 500gm aur(3 STD cups levelled)maida/white flour /all-purpose flour)
13. 1 tsp garlic powder
14. 1 1/4 tsp salt
15. 2 tbsp butter
16. 1 tbsp oil
17. For topping
18. 1 1/2 cups pizza sauce (check this attachment for the recipe)
19. 3 big capsicum diced
20. 1 big Onion diced (preferably white onion)
21. 7 tbsp sweet corn
22. 2 tbsp sliced olives
23. 4 tbsp sliced mushrooms
24. as per taste Jalapeno /green chillies /Kambuzi Chilli
25. 200 gr mozzarella cheese
26. To serve with
27. as required Chilli sauce (I prefer Nali hot)
28. as required Nando's peri peri sauce (lemon herb)
29. as needed Chilli flakes

Instructions to make to make Restaurant style Pizza (includes various methods)

1. Mrlethod 1 : Combine yeast, warm water and salt in a bowl. Mix well. Add flour, herbs and make dough.
2. Knead till it's smooth. (AT THIS POINT, YOU CAN COVER AND LEAVE THE DOUGH ASIDE FOR ABOUT HALF AN HOUR IN WARM PLACE TO RISE) Divide it into 4 parts.
3. Roll thin using dusting. Apply oil in medium size pizza tray. Place pizza base on it. Adjust the size to the plate.
4. Make cuts on the base. Prepare all 4 likewise.Combine garlic and 3 tbsp oil in a bowl. Apply it on the bases. Cover and rest them aside for an hour or more or till they puff (SKIP THIS IF YOU ALREADY RESTED THE DOUGH FOR RISING BEFORE ROLLING).
5. Preheat oven at 200c (full oven and grill). Apply 3-4 tbsp sauce on each base. Sprinkle toppings. Grate cheese. Sprinkle chilli flakes. Place the plate in the middle rake till pizza puffs, the cheese melts completely and gets brown spots on cheese. (PUT ONLY ONE PLATE AT A TIME SO THAT IT GETS EVEN AND ENOUGH HEAT FOR PERFECT BAKING)
6. This is how the soft base base pizza looks like when cooked well. Notice the bubbles on the pizza base. That indicates how well it has puffed
7. For crisp base : bake pizza base (15 min, 180c pre-heated oven) once it has rested and puffed. Then apply sauce and do the rest of the procedure. Bake again as normal.
8. 
9. For very thick base: roll them thick and follow the normal process.
10. For the regular base that is not too soft nor too crisp : Bake at 200c preheated oven (just the bottom heat) for 20 min on the middle rack. Then change the mode to top-bottom heat with grill and bake for another 3-5 min or until you get the brown spots on the cheese. This way, your crust will be baked exactly like pro!
11. Method 2 for pizza base: This is the Domino's style of making pizza base. It uses very little amount of yeast and hence it takes at least 24 hours for the dough to ferment. For the same reason, the dough is refrigerated during the process of fermentation. The advantage of this method are..1. The dough does not smell and taste of yeast. 2. You are consuming less yeast. 3. You are saving on yeast.
12. To begin with, warm 250ml water till it is slightly higher than the room temperature. Add sugar and dissolve in it. Add yeast and keep it aside without disturbing for 3-5 min. You will see that the yeast is getting activated and is now rising to the surface of the water.
13. Also add the garlic powder, milk powder and salt. Combine with a whisk. Add the yeast water. Combine everything and make dough. You may add some more water. The dough should be sticky and slimy.
14. 
15. Now you need to knead and work on the dough for about 5 min. Rub it with your palm against the surface, slam it and so. The dough will get less sticky and smooth. Add melted butter and knead again till it is smooth and non-sticky.
16. Brush an airtight container with some oil. Apply oil all over the dough as well. Put the dough in the container, close it tight and place it in the refrigerator for the next 24 hours. You will see that it has risen to double or even more than the original size.
17. Dip your hands in maida and then take the dough out of the container. No need to knead it. Make 4 equal sized pieces of the dough, shape them into smooth and round balls. Rest them for about 3-5 min. This will make it easy to work with them.
18. Take a medium size pizza tray, brush it with oil. Place a dough ball in the centre of the tray. Start spreading the dough with with your fingers. Ensure even spreading to maintain the same thickness all over. Use dusting on the top surface as and when required (as little as possible). Do this till the entire plate is covered with the dough. Make some holes in the dough using fork or knife.
19. Apply pizza sauce all over the base. Grate some mozerella all over the base. Place the topping. Grate some more mozerella over the topping. And it's ready to bake! (Grating cheese before the topping helps to hold the topping very well and it also gives you the cheese pull as you lift up a slice. It does not use double amount of cheese as you'll need to grate very little cheese over the topping.)
20. PUT ONLY ONE PLATE AT A TIME IN THE OVEN SO THAT IT GETS EVEN AND ENOUGH HEAT FOR PERFECT BAKING. Bake at 200c preheated oven (just the bottom heat) for 20 min on the middle rack, IN THE CENTRE. Then change the mode to top-bottom heat with grill and bake for another 3-5 min or until you get the brown spots on the cheese. This way, your crust will be baked exactly like pro!1){for(document.write(judulbacajuga),document.write("
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