BRICK OVEN PIZZA DOUGH
This is about as simple a recipe you can find for pizza dough. I make this dough once a week for Friday pizza night in our household. If you can, use filtered or bottled water. It only takes about 15 minutes to make the dough and another 15 minutes to form, but you should give it up to a day to rise and rest. Also, once the dough is finally formed and ready for the fridge, it freezes very well. Just wrap tightly in plastic wrap and foil and freeze. Let sit for a few hours to defrost before use.
Provided by TJN3504
Categories Low Cholesterol
Time 36m
Yield 1 slice, 16 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F). While the yeast rests for 5 minutes, put the flour and salt in a large bowl.
- Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined. Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
- Divide dough into two and put in two oiled bowls. (I use cooking spray.).
- Let rise for 90 minutes. I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise. (Don't cook it!).
- Once risen, take each dough ball, fold it over itself a couple times and reform into a ball. You should feel and hear air bubbles popping as you form it. Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed. It's best if it sits for up to a day, but a few hours will do. If in a pinch, you could use it right away.
- Remove dough from fridge and let it come to room temperature. Preheat oven to 550 degrees F. Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
- Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel. Give quick shakes to the peel to make sure the dough doesn't stick. Add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 86, Fat 0.2, Sodium 146.3, Carbohydrate 18, Fiber 0.7, Sugar 0.1, Protein 2.5
BRICK-OVEN PIZZA (BROOKLYN STYLE)
This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer.
Provided by CDM68
Categories Main Dish Recipes Pizza Recipes
Time 16h31m
Yield 16
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
- Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
- Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
- With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.4 g, Cholesterol 6.8 mg, Fat 4.7 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 0.4 g
PIZZA OVEN DOUGH
Easy thin-crust pizza dough recipe handed down from my Italian grandmother.
Provided by Rob Egbert
Categories Bread Pizza Dough and Crust Recipes
Time 10h15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
- Cover dough and refrigerate, 8 hours to overnight.
- Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 0.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 437.3 mg, Sugar 0.5 g
BRICK OVEN PIZZA DOUGH
Make and share this Brick Oven Pizza Dough recipe from Food.com.
Provided by Rose J
Categories Breads
Time 1h7m
Yield 2 14 inch pizza's, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine yeast and 2 cups warm water in a 2-cup liquid measuring cup, and let stand 5 minutes.
- Combine yeast mixture, 3 cups all-purpose flour, whole wheat flour, next 3 ingredients and, if desired, cheese in a large mixing bowl; add 1/2 cup olive oil. Beat at low speed with an electric mixer until blended, stopping to scrape down sides as necessary. Stir in enough remaining all-purpose flour (about 1/3 cups) to make a stiff dough. (Dough will be smooth.).
- Place dough and 1 tablespoon oil in a large lightly greased bowl, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk. Punch dough down.
- Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half, and shape into balls. Roll each ball into a 14-inch circle on a lightly floured surface. Place one 14-inch circle onto a lightly floured pizza peel; brush with 1 tablespoon oil, and prick with a fork. Add toppings to pizza dough.
- Place pizza gently on floor of brick oven. Repeat procedure with remaining dough circle, and place on floor of brick oven.
- Bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.
- Note: To bake in a conventional oven, place dough on a lightly floured pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.
- To freeze: Divide risen dough in half before kneading, and wrap in plastic wrap. Place in zip-top freezer bags; freeze up to 3 months. Thaw overnight in refrigerator.
Nutrition Facts : Calories 229.2, Fat 9.7, SaturatedFat 1.4, Sodium 292.8, Carbohydrate 30.8, Fiber 1.3, Sugar 0.6, Protein 4.4
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