Make Your Own Pizza Kits Recipes

Steps:

• 1. What I think is great about this concept is you can add "baggies" of ingredients to your kits as you go. If you have left over grilled chicken or sausage links - dice them up, label your freezer bags and add them to the pizza kit bag. Left over bacon? Unheard of in my house... but just in case - add it to the pizza kit! Do you have left over sauce from spagetti night? Measure it and set it back for pizza night. The same concept works for veggies and cheeses - prep them and save them for pizza kits. The dough comes together pretty quickly so you can make those and put them back anytime you like. You will be so happy on pizza night when you can just pick your toppings, sauce, and cheeses - without creating lots of dishes to wash, and a kitchen to clean up - only the pizza pan ... I'd go for the paper plates like pizza delivery night (:
• 2. Okay...here we go! In your standing mixer add flour, yeast, salt, and sugar. Mix with dough hook attachment until combined.
• 3. In a glass measuring cup add 3/4 c water. Microwave for 20 seconds. This will warm the water. Add olive oil to the water. Turn on mixer to speed 2 and pour water mixture to flour mixture.
• 4. Mix until combined. Scrap dough off hook and back into bowl.
• 5. Allow mixer to "knead" the dough for 5 minutes. Turn off mixer and scrap dough off hook. Turn mixer back on for another 5 minutes. Dough should be elastic and very smooth.
• 6. Label 2 quart bags, "Pizza Dough". I like to write the next step on bags. "Once thawed, remove dough from bag and place in a greased bowl. Cover, and allow to rise in a warm place for 2 hours". Divide dough in half and place in the labeled bags.
• 7. I like to let them hang out in the fridge for a couple days - it develops the flavor. You can use them or place in your pizza kit bag in your freezer until you are ready to make.
• 8. EVERYTHING ELSE IS GRAVY! ... and cheese ... and toppings...
• 9. SAUCE: Label freezer bag so you know what the sauce is. Measure 1/2 cup into bag, seal, and place in your pizza kit bag. SUGGESTIONS: Tomato based italian sauces, alfredo, pesto, barbeque, mexican salsa, cheese sauces (I know ragu makes those)...
• 10. CHEESE: Label freezer bag with type of cheese. Measure 1 cup shredded into bag, seal and place in your pizza kit bag. SUGGESTIONS: Mozzerella (use this as the majority of your cheese mixture and others for flavor) Parmesean, romano, cheddar, colby, you get the idea.
• 11. VEGGIES: As you did before label your freezer bag. Your veggie options are as endless as your cravings. SUGGESTIONS: Onions, peppers-sweet and spicy, olives, mushrooms, egg plant, tomato, spinach. Grilled and roasted veggies add great flavor, so if you have any left, add them to the kit!
• 12. MEATS: I think you have the knack now, so I'll just move on to suggestions. Pepperoni is great of course, think out of the box... Grilled left over meats like chicken, sausage, even extra cooked burgers from a bbq make great pizza toppings. Left over pulled pork whether it be bbq or mexican spiced are awesome choices!
• 13. WHEN PIZZA NIGHT ARRIVES! Get your dough out and allow it to thaw. Then place it in a greased bowl, cover and let it rise for 2 hours. While that's rising, pick your sauce, cheeses, veggies, and meats.
• 14. Preheat oven to 450. (This makes great pizza on the grill too - light up that grill if you like!)
• 15. Now just assemble your pizza! Dough, sauce...you know how this works (:
• 16. Bake for 10 to 12 minutes. Enjoy!

Steps:

• In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

Steps:

• Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins).
• Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size - about 1½ hrs.
• For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.
• Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.
• With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire.
• Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.