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This is an easy recipe for a scrumptious home-made cheese and tomato pizza. Most of the work is in the preparing the dough but get this right and the result is wonderful.

For the pizza dough you will need:

• 1tsp - salt
• 120ml - warm water
• Olive oil 1tsp
• White Flour 225g
• 1tsp - yeast (the fast action type if possible)
• Sugar 0/5tsp

For the pizza topping you will need:

• 125g - Buffalo mozzarella cheese
• 4tbsp - Tomato Puree
• 1tsp - dried oregano
• salt, pepper

Preparing Your 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) Add the water and olive oil to the small hole and mix well with your hands while bringing the ingrediants together to make a small ball.
Add more flour and water if required.

3) When the dough mixture is kind of firm and no remnants are left on the sides of the mixing bowl, you have finished.

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 around an hour. It helps to 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 original size.

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

Stretch out your dough to make 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 the tomato sauce evenly over your pizza base. Now scatter the mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Drizzle with olive oil. Place on the top shelf of the oven and cook for about fifteen minutes, or until the cheese has melted and the base is firm. Now you can 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-seven minutes.

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

A recent report from the USA describes the actual and surprisingly high price of foodstuff related illness. At more than one hundred and fifty billion US Dollars per year, the cost is much higher that previously estimated.

Sandra Eskin - Director of Food Safety at Washington's Pew Charitable Trust explained to a recent press conference.

That amount comes from medical services, medicines and the cost of sufferings and disability.

Source: Business Week

Having crashed his car into the side of the Biscuits N Gravy eatery, Charles Pierce, 92 then wandered in and ate his breakfast. It's likely he floored the accelerator rather than the break, according to crash investigators!!

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

Countertop ovens stem from generic stoves. They are more power efficient and so are more economical. Their size-efficient dimensions means they are perfect for various kitchens.

Countertop ovens are multi-functional and comprise the ability to heat, bake, broil and toast food. A number of of this category of oven are fitted with a clock that will turn off the oven following a certain amount of time, this makes it safer and more energy cost-effective.

Even though the countertop oven is small it is by no means too small to cook your favourite foods. Most have room for a big baking tray or a pizza tray and besides many ovens of this type have two levels.

The essential items which a countertop oven should be fitted with incorporate a rack and handle, a sturdy pizza tray, a moveable crum tray, a broiling grid, so look out for every single one these items when you are choosing which oven to buy.

Convection heating is an optional form of countertop oven. Convection uses hot circulating air, pushed aroundforced all-around the inside of the oven by an interior fan.

It is recommended that when cooking with a convection oven food should be cooked 20 degrees C lower and that the food is checked about ten minutes earlier than when cooking with regular oven.

There are noticeable benefits to using a countertop oven, both financial and economical. Here's a short summary:

• The countertop oven cooks food up to 35% faster and when using the convection feature cooking time is significantly reduced consequently saving more energy and money.
• It additionally saves on space in the kitchen allowing you to potentially re-vamp your kitchen.
• This category of oven reduces the need for supplementary cooking pans, removing much post cooking cleaning effort.
• The oven interior is easy to clean because of its removable racks and glass door

Visit our website for further information about Countertop Ovens.

The New York Times has reported that the calorie data displayed on restaurant menus or frozen meal packets can be very inaccurate. Data samples taken from 29 restaurants and 10 supermarket frozen meals showed significant differences.

Source: www. nytimes.com

Restaurant proprietors habitually look forward to a full house on Valentines day. The fiscal crunch might mean the candles are lit at home instead of on eatery tables, leaving owners, bosses and managers feeling the pinch instead of the love.

According to Foodconsumer website the Department of Health Mental Hygiene of NYC wishes restaurants and the packaged food indusrty to use a reduced amount of salt in their foodstuffs. This follows briefings with NYC's experts from the food business and health sector.