Pizza yummy new taste

Hy dear steemitians ,
Today I make pizza and shared my pizza receipe with you friends

Now for the sauce. There are loads of delicious pre-made marinara sauces for pizza sauce even a simple olive oil and garlic sauce. They will expand your pizza potential by almost infinite proportions. For more on mixing and matching pizza sauces and topping

There's almost no limit to the toppings you can pile on a pizza. Tomato sauce and pepperoni you know. But apples and walnuts? For sure. Fresh figs and prosciutto? Of course! Sweet corn and peas? Well, in Europe and Japan, corn and peas are common pizza toppings. Bottom line, pizza is open to an infinite amount of creativity where toppings are concerned.

Breakfast Pizza topped with crumbled bacon, diced red and green peppers, and fried eggs.

Chicken and Broccoli layered with pesto or with an alfredo sauce instead of the traditional red sauce.

Veggie Lovers is great as anything can go on it. Throw any odds and ends of veggies onto a bakesheet and roast them in the oven, then use Harissa for the base sauce. And to keep it simple, use a mix of mozzarella and Parmesan for the cheese.

Taco Pizza works great. It's such an economical choice, and the ingredients are always stocked in the pantry. For the sauce, it's usually a puree of black beans or refried beans, and then layers of traditional taco fixings.A variation on the classic sandwich using bacon, spinach and sundried tomatoes.

Choosing Cheeses

Mozzarella, Fontina, and Parmesan cheeses all work great. These cheeses are all very low in moisture, so they'll brown fairly quickly.

Now let's get this thing in the oven!

1. Generally, the hotter the oven, the better the pizza will be.

Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) -- the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn.

Pro Tip: For a crunchy crust, preheat a baking sheet or cast iron skillet in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.

1. Form the pizza dough and place it on a peeldusted with a little flour or cornmeal. If you like, lightly brush the crust with olive oil. This helps create a golden brown, crispy crust rather than a dry, dusty outer crust.

Okay, the oven is hot and the pizza's all topped and ready to roll.

1. Now let's slip it onto the hot pizza stone.
   But first, jiggle the peel to make sure the pizza isn't sticking. You want it to slide off the peel easily. If it's stuck, gently lift the sticky dough and dust with a wee bit more flour or cornmeal.
   Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza slides freely on the peel.