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.
NO-KNEAD PIZZA DOUGH
I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Provided by LauraF
Categories Bread Pizza Dough and Crust Recipes
Time 18h30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
- Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
- Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
- Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
- Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 368 calories, Carbohydrate 70.4 g, Fat 4.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 876.1 mg, Sugar 0.4 g
THIN CRUST PIZZA DOUGH
My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. -Theresa Rohde, Scottville, Michigan
Provided by Taste of Home
Time 10m
Yield 2 pounds (enough for four 12-in. pizzas).
Number Of Ingredients 6
Steps:
- Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH
This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)
Provided by the80srule
Categories Low Cholesterol
Time 20m
Yield 2 9" crusts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
- Add the remaining ingredients together and knead well, about 2-5 minutes.
- If the dough seems a little sticky, dust your hands with some flour and knead again.
- Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
- I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
- Bake at 500F for 8-12 minutes or until the edges are nice and brown.
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
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