WHOLE WHEAT PIZZA DOUGH
This is an easy recipe that is also healthy!
Provided by rosey cheeks
Categories Bread Pizza Dough and Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
- Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 31.1 g, Fat 5.1 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 99.7 mg, Sugar 0.5 g
THE LAST PIZZA DOUGH I'LL EVER NEED
Provided by Alton Brown
Time 19h30m
Yield 1 pizza plus 2 dough balls
Number Of Ingredients 9
Steps:
- For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
- Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
- Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
- At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
- Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
- For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.
WHOLE-MULTIGRAIN PIZZA DOUGH
Not all multigrain products are equal; in fact, most are made with refined white flour. For this dough we used white whole-wheat flour, a relative of the red wheat variety but with the same nutritional value, and we added quinoa and whole-grain bulgur wheat for extra fiber. We also added seeds, like sunflower and flax; the flaxseeds are ground to make them easier to digest and more nutritionally available.
Provided by Food Network Kitchen
Time 3h10m
Yield 1 pound pizza dough
Number Of Ingredients 10
Steps:
- Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
- Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
- Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After 30 minutes, the dough can be shaped and cooked as desired.
Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 1 grams, Sodium 260 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 11 grams, Sugar 2 grams
RESTAURANT STYLE PIZZA DOUGH RECIPE BY WEIGHT
I have looked for a couple of years for a good restaurant style pizza dough recipe I could make at home. Most of the recipe's I had tried tasted like bread, not pizza dough. This is the closest I have found to a great dough recipe! Please note Recipe is by weight, you will need a scale. Measuring by weight allows exact measurement and can be duplicated perfectly each time. The recipe is based on 65%-68% hydration. Salute to Forno Bravo for the recipe.
Provided by Dad the cook
Categories Low Cholesterol
Time 1h47m
Yield 2 16 'pizza's, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place water and sugar in mixing bowl, stir to combine and add the yeast. Allow yeast to sit until it starts to bubble 10 minutes or so. Then add the flour and salt.
- Run mixer on low speed for 2 minutes or until combined. Then run on medium for 10 minutes.
- Remove the dough from the bowl and form it into a ball. Place the dough in another bowl or even a gallon ziploc bag, and rub olive oil on it to keep it from drying out.
- Let it rest for 1 1/2 hours or until double in size.
- Preheat oven to 500 degrees.
- Cut the dough in half for two regular pizza's or cut it into 4 pieces for thin crust pizza's.
- Roll out the dough and place your favorite toppings on it.
- Bake at 500 degrees for about 10-12 minutes. For a pizza with heavy or a lot of toppings, par bake the crust for about 4-5 minutes.
- Note (I use a pizza stone and preheat the oven for atleast 30 minutes.). I hope you enjoy this recipe!
THIN CRUST PIZZA DOUGH
An easy, basic pizza dough for thin crust pizza. Makes two pizzas. Preheat oven to 400 degrees F (200 degrees C). Top dough with your favorite sauce and toppings, leaving the edge of the pizza (about 3/4 inch) clear. Place pan in center of oven. Bake 15 minutes.
Provided by caradae
Categories Bread Pizza Dough and Crust Recipes
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
- Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
- Grease 2 pizza pans or baking sheets.
- Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
- Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 18.2 g, Fat 1.1 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 73.8 mg, Sugar 3.2 g
PIZZA DOUGH I
This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.
Provided by Gudny Bjorg Kjaerbo
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g
100% WHOLE GRAIN PIZZA DOUGH
Make and share this 100% Whole Grain Pizza Dough recipe from Food.com.
Provided by KristenErinM
Categories Breads
Time 1h20m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 8
Steps:
- dissolve honey and yeast in warm water, let sit for about 7 minutes.
- stir in salt, flours, and gluten.
- knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray.
- preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!
Nutrition Facts : Calories 74.9, Fat 0.9, SaturatedFat 0.1, Sodium 292.5, Carbohydrate 14.8, Fiber 2.1, Sugar 1.6, Protein 3.3
MULTIGRAIN PIZZA DOUGH
Simple and quick no yeast pizza dough can be topped with any of your favorite sauces or toppings. The dough can be divided into for personal sized pizzas or used for 1 larger pizza (cooking time is for personal size).
Provided by s_pamgirl
Categories Grains
Time 20m
Yield 4 individual sized pizzas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Blend all dry ingredients together in a large bowl. Make a well in the center and add wet ingredients. Mix until a soft dough forms (you may need to add a little extra milk to get the right consistency).
- Turn dough out onto a floured board and knead 10 times. Divide dough into 4 balls. Roll each ball out into a disc. Brush with additional olive oil if desired.
- Place on sheet pan or pizza stone.
- Top with desired sauce, toppings and cheese.
- Bake for 10 min or until crust is slightly golden and crisp. Slice and serve hot.
Nutrition Facts : Calories 372.3, Fat 14.2, SaturatedFat 2.1, Cholesterol 2, Sodium 630.7, Carbohydrate 53.9, Fiber 6.9, Sugar 2.5, Protein 11
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
Steps:
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
100% WHOLE WHEAT PIZZA DOUGH AND PIZZA TIPS
A less hydrated version of Peter Reinhart's 100% Whole Grain Pizza Dough as presented in "Artisan Breads Every Day". Suprisingly good dough for a whole wheat pizza.
Provided by Red_Apple_Guy
Categories Low Cholesterol
Time 27m
Yield 5 pies, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
- Rest for 5 minutes to hydrate dough. Cover while resting.
- Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
- Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed. Stretch and fold the dough as you would a letter. Do the same with the ends until a folded package is formed. Turn over and pull the dough to the bottom forming a smooth ball.
- Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz. each or 227 g.
- Form each piece into a ball.
- Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
- Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
- Thaw frozen dough in the fridge for a day before cooking.
- On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface. Gently press into discs, spray with oil and cover with oiled plastic.
- Preheat oven with pizza stone to 500F or slightly more if possible.
- Prepare toppings.
- Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches). It should be thicker along the rim and thin, but not paper thin.
- Place on parchment paper and add sauce, cheese and toppings.
- Place on stone and bake until cheese is bubbly and crust is browned. This will take 7 to 8 minutes at 500°F.
- Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce. Pinch of sugar helps remove any bitterness and provides correct consistency. Don't cook sauce.
THE BEST PIZZA DOUGH IN THE WORLD!!!!
Make and share this The Best Pizza Dough in the World!!!! recipe from Food.com.
Provided by Chef Awsome
Categories European
Time 1h5m
Yield 6 6-ounce pizzas, 12-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour salt and yeast together in a mixing bowl. Use a mixer or metal spoon and stir in the olive oil and water until the flour is all absorbed about 5 to 7 minutes. if you are having a sticking issue dip the spoon or your hand in cold water.
- Dust the counter top with flour and transfer the dough over to it. Nead it into a ball and then seperate into six pieces or less dipending on the size of the pizza you want. Take tupaware containers and spray with oil. Add dough to the containers and put in fridge to rise overnight.In the fridge it will keep for 3 days or you can freeze up to 3 months (make sure you cover in oil before freezing).
- On the day you plan to make the pizza remove the dough from the fridge 2 hours before cooking preheat oven to the highest temp it will go usually about 550F or higher.Toss or role the dough to your desired thickness I prefer thin and place on pan dusted with cornmeal. Add toppings ( remember less is more with a good pizza about 3 to 4 toppings plus cheese and sauce) and bake for 5-8 minutes. If top is done before bottom move pizza to a lower shelf and finish.
- Let the pizza rest a few minutes before cutting to let the cheese set alittle and enjoy!
Nutrition Facts : Calories 186.4, Fat 0.9, SaturatedFat 0.1, Sodium 341, Carbohydrate 37.4, Fiber 1.3, Sugar 0.2, Protein 6.3
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