PIZZA CRUST
Make and share this Pizza Crust recipe from Food.com.
Provided by gran9879
Categories Yeast Breads
Time 30m
Yield 4 16, 32 serving(s)
Number Of Ingredients 6
Steps:
- Mix the yeast, sugar, salt, and flour together.
- Heat water and oil together until the heat from the bowl feels very very warm on your face when you hold it up.
- Add to the dry ingredients and beat as much as possible.
- Turn out onto a floured board and knead until smooth.
- Place in a greased bowl and let rise until doubled.
- Divide into four pieces; press each into a 16" pizza round pan.
- Add sauce and toppings.
- Bake for 20 minutes at 425 degrees Fahrenheit.
- Add the cheese during the last 4 to 5 minutes only of baking.
- Makes four 16" pans.
Nutrition Facts : Calories 103.3, Fat 2, SaturatedFat 0.3, Sodium 219.2, Carbohydrate 18.5, Fiber 0.8, Sugar 0.5, Protein 2.6
SUPER FAST AND EASY PIZZA DOUGH/ CRUST
A recipe from Fleischmann's. Always good. You can substitute 1 cup of whole wheat flour for one cup of the white flour. You can add in some parmesan cheese if you'd like. Or, you can replace 1/2 cup of cornmeal for 1/2 cup of the flour. Have fun experimenting.
Provided by Sarah Chana
Categories Breads
Time 40m
Yield 1 14
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
- Stir in the very warm water and oil. Mix well.
- Add enough of the remaining flour to make a soft dough.
- Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
- Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
- Form dough into smooth ball(s). Roll dough to fit the pan(s).
- Top with your favorite sauce and toppings.
- Bake at 400F for 20 to 30 minutes or until done.
Nutrition Facts : Calories 1626.7, Fat 31.2, SaturatedFat 4.4, Sodium 1762.9, Carbohydrate 289.1, Fiber 12, Sugar 1, Protein 41.6
FLEISCHMANN'S KIFLE
Posted for a Recipezaar friend; haven't tried these myself. The Fleischmann's Yeast Company published this recipe, claiming the recipe is of German origin.
Provided by Lennie
Categories Dessert
Time 3h20m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Mix sour cream and water; heat until warm (105 to 115F).
- Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
- In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
- Stir in egg yolks and enough remaining flour to make soft dough.
- Divide dough into 3 equal pieces.
- Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
- Lightly dust work surface with sugar.
- Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
- Spread each wedge with about 1 tablespoon filling.
- Roll up from wide ends to make crescents.
- Place, with points down, on greased baking sheets.
- Bake at 375F for 20 minutes or until golden brown.
- Remove from baking sheets; cool on wire racks.
- Makes 24 to 30 cookies.
- Filling----------.
- In medium bowl, beat egg whites until soft peaks form.
- Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
- Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
WHOLE WHEAT PIZZA CRUST FLEISCHMANN
Pizza crust recipe on back of yeast envelope. Didn't see it here and know it's a good one. Simple and straightforward. We like our crust very thin and this holds up.
Provided by AliciaGski
Categories Breads
Time 1h5m
Yield 2 crusts
Number Of Ingredients 7
Steps:
- Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
- Combine sugar into water, add yeast. Set aside.
- Combine flours and salt.
- Pour in yeast and corn oil.
- Mix or hand knead for 3 minutes.
- Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
- Punch down and divide for two crusts.
- You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.
Nutrition Facts : Calories 922.5, Fat 30.1, SaturatedFat 4, Sodium 593.8, Carbohydrate 142.7, Fiber 13.6, Sugar 2.7, Protein 24.3
PIZZA DOUGH
Make and share this Pizza Dough recipe from Food.com.
Provided by tonyf56
Categories < 4 Hours
Time 1h12m
Yield 2 pizza crust, 4 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water.
- Add to food processor and combine remaining ingredients.
- Pulse until ball starts to form.
- Remove the dough from the processor and dust lightly with flour.
- Place in a lightly floured bowel and cover with a damp cloth.
- Let rise until it doubles in size about 45 min.,.
- Punch down dough divide dough in to two separate but equal balls and roll thin.
- Top with favorite toppings.
- Bake 450 F for 12 to 18 minute.
Nutrition Facts : Calories 310.4, Fat 7.5, SaturatedFat 1.1, Sodium 585.5, Carbohydrate 53, Fiber 2.3, Sugar 4.5, Protein 7.4
MY " GO TO" PIZZA DOUGH
I make pizza frequently for family and friends. I have tried dozens of dough recipes, but keep returning to this no-fail favorite. It is a compilation of ideas from different sources and has evolved into our favorite dough. When making dough, I have found technique is often as important as the ingredients, so I tried to be as specific as I could with directions. I use my hands instead of our bread machine or stand up mixer because I can get "the feel" of properly mixed dough. The amount of flour varies with relative humidity and altitude, so developing a feel for the dough when kneading takes some practice. The kneading is also a great stress reducer for those days when you feel like kicking something (one reason this is my dog's favorite recipe). When you get this dough down, delivery/take out is history. NOTE: Do not use tap water. The chlorine inhibits the yeast from doing it's job.
Provided by MTDavids
Categories Low Cholesterol
Time 1h50m
Yield 2 14 inch pies, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine 4 cups of flour, undissolved yeast, sugar, cheese, and salt.
- Place water and oil in a microwavable container and nuke until temp is 110 to 120 degrees.
- Pour into flour mixture and mix with a spoon. Add enough remaining flour to make a soft, slightly sticky dough while mixing with your hands.
- Knead dough on a floured surface until smooth and elastic adding flour as required; about 3 to 5 minutes.
- Preheat oven to 500 degrees. If using a stone, place stone on lowest shelf so it will preheat.
- Place kneaded dough into a large bowl and lightly coat the dough with olive oil so the surface will not dry out. Cover the dough with plastic wrap or a damp cloth and place in a warm place. The top of the stove works well while the oven preheats.
- Allow dough to rise until doubled in size; about 30 to 40 minutes.
- Remove to a floured surface and knead for about 30 seconds.
- Shape dough into a ball and divide in half. Return half to the bowl and cover.
- Roll second half into desired size and shape and place on a pizza peel or pizza pan.
- If using a peel, lightly dust with cornmeal so the dough will easily slide from the peel to the stone. Place dough onto peel.
- If using a pan, lightly coat with oil and dust with cornmeal. Place dough on pan and finish shaping dough to fit.
- Top pizza with desired ingredients and dip two fingers into olive oil. Coat rim of crust with oil so it will brown nicely.
- Bake at 500 degrees for 10 to 20 minutes until toppings are bubbly and crust is browned.
- Cooking time will vary with thickness of dough and ingredients, so watch closely to avoid burning.
- Repeat with second dough ball for a second pizza, or wrap well and freeze for later use.
Nutrition Facts : Calories 434.5, Fat 9.5, SaturatedFat 2.2, Cholesterol 5.5, Sodium 535.2, Carbohydrate 73.2, Fiber 2.7, Sugar 1.4, Protein 12.4
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