This is an easy recipe for a delicious home-made cheese and tomato pizza. Most of the work is in the dough preparation but get this right and the results are great.

Pizza Dough Ingredients:

• 1tsp – salt
• Warm water 120ml
• 1tbsp – olive oil
• 225g – white flour
• 1tsp – yeast (the fast action type if possible)
• Sugar 0/5tsp

For the pizza topping you will need:

• 125g – Buffalo mozzarella cheese
• 4tbsp – Tomato Sauce
• 1tsp – Oregano Died
• salt, pepper

Preparing The Pizza Dough:

1) Add salt, flour together and blend yeast and sugar. Combine and cread a dough with a central space for adding oil and water.

2) Adding the oil and water, blend together with your hands.
Add extra flour and water if required.

3) Continue this motion for about three minutes or until the mix is one ball and the bowl is reasonably clean.

4) Knead the dough on a dry floury surface until it has a smooth and stretchy texture.

5) Allow the dough to raise, which should take approximately an hour. For best results lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.

6) The dough will rise to something like double its previous size.

7) Return the dough to a floured surface and knead for a few more minutes.

Stretch out your dough in the shape of a circle. Decide the desired thickness of the pizza base.

Place your dough on a non-stick baking sheet and brush with olive oil. Pre-heat your oven to 220 degrees Celcius. Spread your tomato sauce evenly over the pizza base. Now scatter the mozzarella around your pizza evenly and sprinkle with salt, pepper and oregano. Add a drizzle of olive oil. Place on the top shelf of your oven and cook for around fifteen minutes, or until the cheese has melted and the base is firm. If required add your own choice of extra toppings. Ensuring that all meat used has been previously cooked. Then return to the oven for a further 4-7 minutes.

You can add your own personal of additional meat, fish or vegatables.

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Ref: www. wesh.com/news/22157235/detail.html

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I'm not that bad at cooking but sometimes I need a bit of help. I was looking for some cooking tips and came across the a few here and there. This list is by no means comprehensive but hopefully it will be useful.

A couple of the tips mention ovens. Loads of sundry kinds of oven are availabe. For example wood pizza ovens are a kind of oven found in a restaurant. A specfic kind might be the deck oven which is normally used for baking bread or pizza. Here below we mean the oven found in an ordinary residence kitchen.

Enjoy reading the article!

• Carrots can make a good substitute for sauces if you want to sweeten your food.
• After roasting meat the pan juices ought to be kept for the gravy.
• Prepare in plenty of time – it will prevent a large amount of tension.
• Want to avoid soggy broccoli? Don't over-cook it!
• It is not advisable to cleanse mushrooms with running water as they generally soak up the water. One should wipe them with a cloth.
• The potato ricer is a very helpful tool, especially if you would like to cook the best mash potato
• A salad can be made to look more interesting by using bright or dark colors, such as red leaves or beetroot slices.
• A quality salad spinner will help prevent your lettuce going soggy and looking saggy.
• Steamer platforms that fold and are able to sit inside pans are the best for steamed veggies.
• If you do not have fresh Rosemary, replace it with dried instead: a teaspoon of dried can substituted for a tablespoon of fresh leaves.
• The oven should be pre-heated in advance to ensure the exterior of the meat is seared and to make sure the meat doesn't dry out.
• Make sure your cooking pans have enough room for all the ingredients – it's a small tip but many cooks are caught-out by this when preparing for a dinner party.
• When one purees soup one should use a hand blender because it is much easier than taking the ingredients to the food processor.
• Do not use a fork to turn steaks. In its place use tongs and a spatula.
• Wine that the cook would not drink should never be use to cook.

If you run a restaurant or fast-food outlet be sure to read the blog post here: Restaurant managers – bring in more customers!.

Reference: Deck Ovens.

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