CLASSIC PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the dough: Combine the flour and salt in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly softened, about 1 minute. Add the tomato puree and 2 cups water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. (The sauce will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.)
- Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 12- to 14-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment with the dough onto a pizza peel or inverted baking sheet.
- Spread about 1/2 cup of the sauce on the crust in a thin layer, then scatter 1 cup mozzarella on top. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is golden brown and the cheese is bubbling, 8 to 10 minutes. Let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
CLASSIC PIZZA DOUGH
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
CLASSIC PIZZA
This Italian sausage pizza tastes just as good as its bigger counterparts. The one-serving recipe comes from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. On a lightly floured surface, knead the two rolls together. Roll dough into a 7-1/2-in. circle. , Transfer to a greased pizza pan or baking sheet. Spread pizza sauce over dough; sprinkle with 1/4 cup cheese, sausage, mushrooms, onion and remaining cheese. Top with Italian seasoning. , Bake at 375° for 20-22 minutes or until crust is golden brown.
Nutrition Facts : Calories 587 calories, Fat 31g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1398mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein.
CRAZY CRUST PIZZA DOUGH
A quick and easy way to make your own pizza crust. Simply add the meat and vegetable toppings of your choice.
Provided by Karen
Categories Bread Pizza Dough and Crust Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
- In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
- Bake in preheated oven for 20 to 25 minutes, until crust is set.
- Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 13.1 g, Cholesterol 48.1 mg, Fat 1.8 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 316.9 mg, Sugar 1.1 g
THE BEST PIZZA CRUST
This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
Provided by Anonymous
Categories Bread Pizza Dough and Crust Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
- Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
- Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
- Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.6 mg, Sugar 1.2 g
PERFECT PIZZA CRUST
I have spent years trying different recipes and techniques, looking for the perfect pizza crust recipe-and this is it! I'm amazed that I finally found a crust recipe my family prefers over the pizza parlor's! -Lesli Dustin, Nibley, Utah
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice. , Bake until crust is golden brown and toppings are lightly browned and heated through, 20-25 minutes.
Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.
WORLD'S BEST PIZZA CRUST
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Provided by Isabeau
Categories Low Cholesterol
Time 1h
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in water.
- Beat in ½ flour.
- Add salt, oil and rest of flour (add more if needed to make handle-able dough).
- Rise in oiled bowl.
- Place on greased pan.
- Add sauce, cheese, etc.
- Bake at 450 20 -25 minutes (til brown).
PREMIUM PIZZA CRUST
This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
Provided by NANDITA
Categories Bread Pizza Dough and Crust Recipes
Time 15h
Yield 8
Number Of Ingredients 4
Steps:
- OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
- SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
- Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 36.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 222.6 mg, Sugar 0.1 g
AN ITALIAN'S CLASSIC PIZZA DOUGH
Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key.
Provided by Country Chef
Categories Breads
Time 1h
Yield 2 pies, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine salt, honey, olive oil, and cool water.
- Mix well and set aside.
- In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
- After proofing combine honey mixture and yeast in one large mixing bowl.
- Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
- Place dough ball on lightly floured surface and knead until smooth.
- Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
- Divide into two equal sized dough balls.
- If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
- Roll out into two pies and add your favorite sauce and topping combinations.
Nutrition Facts : Calories 473.6, Fat 13.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 637, Carbohydrate 76.6, Fiber 3, Sugar 4.6, Protein 10.5
PIZZA CRUST I
This makes a crust for one large homemade pizza, mmmm, good! Be sure all your ingredients are at room temperature.
Provided by Kathi
Categories Bread Pizza Dough and Crust Recipes
Time 2h40m
Yield 15
Number Of Ingredients 6
Steps:
- Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
- Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 16.7 g, Fat 2 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 117.4 mg, Sugar 0.6 g
CLASSIC PIZZA CRUST
Make and share this Classic Pizza Crust recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Low Cholesterol
Time 1h15m
Yield 2 14 inch crusts
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix.
- Next, add the water and oil.
- Beat on low speed for 30 seconds.
- Scrape the sides of the bowl and continue to beat on high speed for 3 minutes.
- By hand, stir in enough flour to make the dough stiff.
- Knead until smooth which can take up to 10 minutes.
- Place in a well greased bowl and turn the dough until it is lightly greased.
- Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours.
- Cut the dough in half.
- On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick.
- Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.
Nutrition Facts : Calories 640.6, Fat 8.6, SaturatedFat 1.2, Sodium 1171.3, Carbohydrate 120.7, Fiber 5.2, Sugar 0.4, Protein 17.6
CLASSIC PIZZA DOUGH
Everyone needs at least one black dress and a perfect pizza dough. This is a great first dough. As good as an old friend...but tastier. Did you know you can make and dress your pizzas ahead of time, refrigerate them and bake off when needed? Or bake them on a BBQ grill. Oh the possibilities! Bon appetito! Recipe Source: betterbaking.com
Provided by Ceezie
Categories Breads
Time 2h
Yield 3 pizzas
Number Of Ingredients 9
Steps:
- Grease three 9 inch pizza pans with 1 tablespoon olive oil. Set aside.
- For the dough, in the bowl of an electric mixer, hand whisk the water and yeast and let stand 2 to 3 minutes. Stir in the sugar, salt, oil semolina, all-purpose flour and 2 cups of bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft, elastic dough, about 5 to 8 minutes. Form dough into a ball and place in a lightly greased bowl. Insert bowl into a large plastic bag and let rise until almost doubled, about 30 to 45 minutes.
- Gently deflate the dough, reinsert into plastic bag, and allow to rest an additional 15 minutes.
- Gently deflate the dough. Press or roll out dough to fit prepared pizza pans.
- If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan. Drizzle a little bit of olive oil on top of dough. Spread on tomato sauce and topping of your choice
- Preheat oven to 425°F Bake 15 minutes, and then reduce heat to 400°F Bake another 15 - 20 minutes until cheese is melted and lightly brown.
Nutrition Facts : Calories 567.8, Fat 10.4, SaturatedFat 1.5, Sodium 1169.5, Carbohydrate 102, Fiber 4.2, Sugar 3.1, Protein 14.6
BASIC PIZZA DOUGH - PROCESSOR METHOD
Provided by Food Network
Time 36m
Yield 2 (12-inch) pizzas, serving 4
Number Of Ingredients 5
Steps:
- Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.
- Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
- Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
PERFECT PIZZA CRUST
Make and share this Perfect Pizza Crust recipe from Food.com.
Provided by Kit_Kat
Categories Yeast Breads
Time 1h30m
Yield 1 16 inch Pizza
Number Of Ingredients 6
Steps:
- Dissolve yeast, brown sugar in warm water; allow to sit for 10 minutes.
- Stir in salt and olive oil.
- Mix in 3 cups of flour or enough to form a soft dough. Turn dough out onto a well floured surface and knead in more flour until dough is barely sticky to the touch.
- Place dough into a oiled bowl and cover with plastic wrap.
- Let dough rise until doubled, punch down and form into a tight ball. Allow dough to relax for 5 minutes prior to stretching and rolling into desired shapes.
- Brush lightly with olive oil, pierce with a fork all over dough and par bake crust at 425 for 5 minutes.
- Add desired toppings and bake for approximately 10 minutes or until desired level of doness is reached.
- Allow to cool for 4-5 minutes prior to cutting to allow cheese to set.
Nutrition Facts : Calories 1875.1, Fat 31.7, SaturatedFat 4.5, Sodium 2348.2, Carbohydrate 341.8, Fiber 13.7, Sugar 5.6, Protein 48.6
FAVORITE PIZZA CRUST
Homemade pizza is my favorite dish to make for my family. They love this crust because it is soft yet has a little crisp to it.-Kathleen Miller, Battle Ground, Indiana
Provided by Taste of Home
Time 30m
Yield 2 pizzas (16 inches each).
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/4 cup of warm water; set aside. In a large bowl, place remaining water, salt, sugar, oil, cornmeal and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 5-6 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch the dough down and divide in half. Roll dough into two 16-in. circles; place on greased pizza pans. Top with desired pizza ingredients. Bake at 400° until crust is lightly golden brown, about 15-20 minutes.
Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
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