My Best Ever Homemade Pizza Recipes: Bake Delicious Pizzas To Whet Your Appetite
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About this ebook
Pizza has become a part of America’s food culture. I enjoy baking pizza as well as eating it. In this book, I have compiled my best ever homemade pizza recipes for your baking delight.
- Simple and easy to make
- Fast to cook and
- Good to eat!
These pizza recipes will most definitely whet your appetite and those take a bite.
Download This Book To Bake Pizza Like Never Before And Watch Family And Friends Ask For More!
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Reviews for My Best Ever Homemade Pizza Recipes
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Book preview
My Best Ever Homemade Pizza Recipes - Victoria Pirelli
2014
INTRODUCTION
..................
YOU HAVE COME ACROSS SO many pizza recipes but the ones I have for you are the best you are yet to see.
Prepare pizza like a pro and satisfy your appetite.
TABLE OF CONTENTS
..................
Introduction
Table of Contents
Pizza Dough Recipes
Pirelli Pizza Dough
No Yeast Pizza Dough
Thin Crust Dough
Sicilian Thick Crust
Pizza Recipes
Zaretta Chicken Pizza
Pepperoni Pizza
Victoria Garlic Pizza
Metarrazi Bacon Pizza
Dallas Style Pizza
Pie Cheese Pizza
Chicken Filled Pizza
Experico Pizza
Pirelli Bologni Pizza
Marcarella Pizza
Pepperitas Pizza
Tetrazzin Pizza
Valeetta Pizza
Yallentin Pizza
Retollina Pizza
Frutie Pizza
Peanut Butter Pizza
Prosciutto with Onion Pizza
Spinach-Filled Pizza
Peach Honey Pizza
Artichoke With Mayonnaise Pizza
Steak Style Pizza
Fromage Blanc With Bacon Pizza
Artichoke Filled Pizza
Mushcado Pizza
Sandwich Style Pizza
Potazzini Pizza
Bolligna Pizza
Norieos Pizza
Muffin Style Pizza
Romaine Pizza
Good Morning America Pizza
Tagarrito Pizza
French Style Pizza
Maimoli Pizza
Broccoli style Pizza
Darligno Style Pizza
Grilled Prepared Pizza
Canadian Style Pizza
Cabbage and Fennel Pizza
Conclusion
PIZZA DOUGH RECIPES
..................
1) Pirelli Pizza Dough
Ingredients
1 envelope active dry yeast
¾ cup warm water
¼ cup non-fat dry milk
1 tablespoon salt
1 tablespoon sugar
2 cups bread or all purpose flour *
2 tablespoons olive oil
*Bread flour is preferable because it gives a much crisper crust while an all purpose flour gives a chewier crust.
Preparation
Mix together warm water, milk, sugar and yeast in a large bowl. Give the yeast some time to "proof" by leaving it for 10 minutes. This proofing denotes the yeast is alive. After this, you should see a tan-colored foam gathered at the top. This means the yeast is active and effective.
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