How To Make: Pizza using Canned Pizza Crust | EASY pizza at home
This is how to make pizza with canned pizza crust at home.
The pan that I used (Amazon affiliate link):
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Cheese Pizza with Boboli Crust
In this show segment, Maryann gets a visit from a singing CHEF who's gaga over her
Amorè Pizza! PRINT OUT of THIS RECIPE & MORE at:
Amorè Pizza (Cheese Pizza with Boboli Crust)
Ingredients
1 large Boboli Pizza crust
1 jar (26 ounces) of your favorite Pasta Sauce or Dad's and Mom's Pasta Sauce
¼ c. fresh basil leaves, chopped
½ log of goat cheese
½ c. of Mozzarella cheese (or 3-4 Mozzarella sticks), diced
1.5 c. cooked Italian sausages, diced
½ c. onion, diced (optional)
**NOTE: For Dad's and Mom's Pasta sauce recipe, visit my blog at
and search Dad's and Mom's Pasta Sauce
Instructions
Preheat oven to 450 degrees.
Place pizza crust on pizza pan or cookie sheet ( If you want a crisper crust, once
the pizza is prepared, you can bake directly on the oven rack).
Pour pasta sauce over the entire pizza crust, spread a generous amount, evenly.
Sprinkle sausage pieces and mozzarella cheese over the pizza.
Put dollops of goat cheese over the pizza.
Sprinkle basil leaves over the entire pizza crust.
Put onions over pizza (optional).
Cook pizza for 8-10 minutes at 450 degrees.
Notes: For a great complete meal idea, serve with my Walnut Blue Salad! or one of my other green salads. Enjoy!
©Maryann Ridini Spencer
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How I make the boboli pizza.
Its boboli pizza night, and this is how i make it.
Easier pan pizza in a non-stick — browned base and crispy rim
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***RECIPE, MAKES ONE 10-INCH PIZZA***
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene Kitchen Ready)
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).
Homemade Pizza Dough Recipe | CRISPY, CHEWY, BUBBLY CRUST
This is one of the best pizza dough I’ve ever tried.
This dough can stay fresh in a fridge for 72 hours. You can make this dough in the evening and bake the next day.
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???? TOMATO PIZZA SAUCE:
???? PIZZA DOUGH v2.0:
Ingredients:
300g (2 cup + 2 tbsp) – all-purpose flour
1,6g (2/3 tsp) – dry yeast
215g – water
10-13g (3/4 - 1 tbsp) – granulated sugar
5g (1 tsp) – salt
15g (1 tbsp) – vegetable oil
*1 cup is 240ml
I converted the recipe from gram to cup, but recommend always using grams if you can. All cups are different (US, UK, Australian cup etc.) and gram measuring always gives better result.
????About water temperature: 30-35°C (86 - 95°F) is perfect. If you add cold water is not a problem, but maybe your dough needs more time to rise.
????I used a basic gas oven and usually preheat it with a baking sheet inside to 240C at least for 1 hour and bake pizza for 7-9 minutes until golden brown edges.
Music:
Amine Maxwell & Soyb - You Can Have It -
Ariya Hedie - Stay home -
kiNOTES - spring(withoutpollen) -
How to make Boboli vegetarian pizza at home - Simple, Quick, Easy and Delicious!
Learn how to make a vegetarian pizza at home using Boboli pizza original crust, that is generally available at Safeway.