Pizza Hut Original Pan Pizza

For The Dough:
1 1/3 cups Warm water (105 degree)
1/4 cup non-fat dry milk
1/2 tsp salt
4 cups flour
1 tbsp sugar
1 package dry yeast
2 tbsp vegetable oil (for dough)
9 oz vegetable oil (3 oz per pan)
Butter-flavored Pam

For The Sauce:
1 (8 oz) can tomato sauce
1 tsp dry oregano
1/2 tsp marjoram
1/2 tsp dry basil
1/2 tsp garlic salt

Prepare The Dough:
Put yeast, sugar, salt, and dry milk in a 2-quart bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls.

In three 9-inch cake pans, put 3 ounces of oil in each, making sure it is spread evenly.

Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Prepare The Sauce:
Combine all ingredients and let sit for 1 hour.

For Each Nine Inch Pizza:
Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge. Spread 1 1/2 oz shredded Mozzarella cheese on sauce. Place toppings of your choice in this order: pepperoni or ham or vegetables or other meats. Top with 3 oz Mozzarella cheese.

Bake at 475 degrees until cheese is bubbling and outer crust is brown.

Cut in six slices and serve hot.

Serve: 6 person.

Source: Restaurant CopyCat & Famous Knock Off Recipes 100-Recipes Sampler eBook

Pizza Hut Paper Thin Crust Pizza

NOTE: Please note that this pizza recipe is crust only, without any toppings.

Ingredients:
2 cups water (105°s; F)
1/2 tsp yeast (proofed in water)
4 cups flour
3 Tbsp olive or vegetable oil, plus oil for pans
1 1/2 cups cake flour
2 Tbsp salt


Procedures:
Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

Preheat oven to 550° F.

Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)

For regular pizza, add your toppings and bake for 10 minutes.

However, since this particular was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes.

Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.

Average size: for 4 person.

Source: Recipe Secret Forum

White Pizza

Ingredients:
1 pre-made Pizza shell, 12"
(or pizza dough rolled out to 12")
2 tablespoons Olive oil
4 teaspoons Garlic; chopped fine
2 tablespoons Basil, fresh; OR
2 teaspoons Basil, dried
2 medium Tomato; thinly sliced
1/4 pound Mozzarella; grated, or to-taste
1/4 pound Provolone; grated, or to-taste
1/4 cup Romano; grated
2 teaspoons Oregano, dried

Procedures:
Brush crust with olive oil, sprinkle with garlic and basil.

Arrange tomato slices over crust and top with grated mozzarella, provolone, and Romano cheeses.

Bake in a hot preheated oven (425 to 450 degrees F) 12 to 15 minutes or until cheese has melted and crust is lightly browned. Sprinkle with oregano.

For best results, bake on parchment paper directly on pizza stone or oven tiles

Makes: 1 Pizza

Source: 212 Hot & Delicious Pizza Recipes

Domino's Wisconsin 6 Cheese Pizza

Ingredients:

Parmesan Asiago Crust:

3 cups bread flour
1 packet active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/8 cup Parmesan cheese
1/8 cup asiago cheese

Toppings:

1 cup pizza sauce or marinara sauce
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1/2 cup feta cheese
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
1/4 cup asiago cheese
1 tablespoon dried oregano

Procedures:
Mix together the yeast, sugar, oil and water in a large bowl. Let rest until foamy.

Add half the flour and all of the salt. Use your hands to incorporate the ingredients until well blended.

Add the cheeses and another 1/2 cup of the flour. Incorporate these into the mixture.

Repeat until all the flour is gone.

Set the dough onto a floured area and knead for about five minutes.

Coat a large bowl with oil. Set dough in bowl, cover and let rise for about 1 1/2 hours, or until the dough ball has grown twice as large.

Heat oven to 450 degrees F.

Place the dough onto a floured area and work into a 14-inch round.

Top with sauce and then the cheeses. Finish up with a dusting of the oregano.

Place on bottom rack for about 10 minutes or until done.

Cheese Lovers Pizza Squares

Ingredients:
1 can refrigerated pizza dough
1 cup Ricotta cheese
8 ounces shredded Mozzarella cheese
2 ounces pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup bell pepper, sliced
1 teaspoon oregano
2 tablespoons chopped parsley

Procedures:
Preheat oven to 400 F.

Press pizza dough into a 15 x 10-inch jelly roll pan. Bake for 12 minutes then remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and oregano.

Return to oven and bake for 6 minutes more or until cheese is melted. Sprinkle with parsley, cut into squares and serve.

Makes: 1 Pizza Pie

Source: 212 Hot & Delicious Pizza Recipes

California Pizza Kitchen Vegetarian Pizza with Eggplant & Goat Cheese

Ingredients:

For the grilled Eggplant:
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper

For the sautéed White Mushrooms:
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper

For the Pizza:
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)

Procedures:

To make the grilled eggplant:
Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.

Heat a charcoal or gas grill.

Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.

To make the white mushrooms:
Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.

Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.

Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.

Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.

Use immediately, or cool and refrigerate for up to 3 days.

To make the pizza:
Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.

Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.

Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.

Heat a small, heavy frying pan over high heat. Place the corn kernels in the pan and roast them, stirring often, for about 10 minutes. Remove from the heat and sprinkle with salt and pepper.

Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.

Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.

Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.

Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.

Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.

Makes one 13-inch Pizza or two 9-inch Pizzas

Source: KTTV 11, Colorado Springs, CO

Taco Bell Mexican Pizza

Ingredients:
1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 1/2 teaspoons chili powder (Spanish blend is best)
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 ounce) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives

Procedures:
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.

Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown.

Heat up refried beans in a small pan over the stove or in the microwave. Heat oven to 400 degrees F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next, spread 1/4 to 1/3 cup of meat, then another tortilla.

Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next, divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.

Makes 4 pizzas.

French Bread Pizza

Ingredients:
1 loaf french bread
3 cups Spaghetti Sauce
1/4 cup Parmesan cheese
1 cup Mozzarella cheese, grated
3 ounces pepperoni slices

Procedures:
Slice loaf of French bread in half lengthwise.

Layer sauce, Parmesan cheese, pepperoni and mozzarella cheese on each half.

Set oven to broil or 550 degrees F. Place bread on baking sheet, and put in the oven. Broil until Mozzarella is melted.

Cut into serving size pieces.

Makes 2 Pizzas

Cheese Steak Pizza Recipe

Ingredients:
1 (12-inch) prepared pizza crust
1/2 cup barbecue sauce or pizza sauce
(6 oz.) Grilled Beef Steak Strips
2 cups Shredded Cheese
Sliced green pepper and onion

Procedures:
Spread pizza crust with sauce.

Top with beef steak strips, cheese, green pepper and onion. Place on cookie sheet.

Bake at 450 degrees F for 8 to 10 minutes or until cheese is melted.
 
Makes 1 Pizza

Pizzeria Uno Classic Deep Dish Pizza

Ingredients:
Pan Dough
1 cup warm water 110* to 115* F
2 1/4 teaspoons (1 envelope) active dry yeast
3 1/2 cups flour, divided
1/2 cup cornmeal, coarsely ground
1 teaspoon salt
1/4 cup vegetable oil

Pizza Topping
1 pound Italian sausage, removed from casing and crumbled
One 15-ounce can whole tomatoes
1 pound mozzarella, thinly sliced
2 cloves garlic, minced
5 fresh basil leaves, chopped fine
4 tablespoons grated Romano cheese

Required Equipment
15-inch deep dish pizza pan

Procedures:
1. Proof the yeast in the warm water until it foams, about 5 minutes. Add 1 cup of flour, the cornmeal, salt, and the vegetable oil. Stir to combine everything.

2. Continue adding the flour a half cup at a time, stirring after every addition, until the flour is used up. The dough should form a soft ball and come away from the sides of the bowl.

3. Flour a work surface and begin to knead the dough until it reaches elasticity and is no longer very sticky, about 10 to 12 minutes. Put the ball of dough in a greased bowl, turning once to grease all sides and cover with a damp towel. Set the bowl in an area free of drafts. Let it rise until doubled in size, about 1 hour.

4. Punch the dough down and briefly knead on a floured surface, about 2 minutes. Press the dough into a greased pizza pan until it comes up the 2-inch sides of the pan and is even on the bottom. Cover and let rise for about 20 minutes.

5. Prepare the topping: Saute the sausage until it is cooked through, crumbling it as it cooks. Drain off the fat and set it aside. Strain the tomatoes and roughly chop them.

6. Preheat the oven to 500*F. When the dough has completed the second rising, layer the sliced mozzarella over the bottom of the dough, followed by the sausage and then the garlic. Finish with the chopped tomatoes and basil, and sprinkle with the grated Romano cheese.

7. Bake for 15 minutes at 500*F, then turn down the oven temperature to 400*F and bake for another 25 to 35 minutes. One way to check the cooking time is to lift up a section of the crust and check the color. The crust should be a dark golden brown and be slightly crispy. When ready to serve, cut into slices and serve hot.

Serves 8

Panera Bread's French Bread Margherita Pizza

Ingredients:
1 Loaf of French Bread, cut in half lengthwise
1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
2 large roma tomatoes, sliced
16 oz. mozzarella cheese, sliced
salt and freshly ground pepper, to taste

Procedure:
Preheat, the oven to 475 degrees F.

Lightly toast the bread for about 5 minutes. Spoon the tomato sauce over the bread. Top with the basil, then tomato slices, then the cheese.

Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.