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
NO-FUSS PIZZA DOUGH
This easy dough is a great foundation for your favorite toppings and take less hands-on time to throw together than a trip to the store.
Provided by Food Network Kitchen
Time 2h
Yield enough dough for 2 pies
Number Of Ingredients 6
Steps:
- Stir together the water, oil, sugar and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center, and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball. Turn onto a work surface dusted with flour. Knead until the dough is smooth and elastic, about 10 minutes, using a little flour if necessary to keep it from sticking.
- Shape the dough into a ball. Put it in a large, lightly oiled bowl and turn it to coat with the oil. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. Punch the dough down, knead briefly, shape it into a ball, cover, and let rise until soft and puffy, about 45 minutes more.
NO RISE PIZZA DOUGH
This is realy easy to make up and use for mini personal pizzas. This is a "kid favorite" so every kid has their own toppings.
Provided by Chef Agent of Grace
Categories European
Time 40m
Yield 2 12, 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the yeast over 1/4 cup of water and stir in 1 tbl of the flour. Once it is puffy, stir into the rest of the water and add the olive oil.
- Add 1 1/2 Cup flour, mix well.
- Knead on flour covered board 4-6 minutes, adding more flour if necessary.
- Cover and let rest 10 minutes.
- Divide dough in half to make two 12 inch rounds or use all of it for one deep dish (9x13).
- Top and bake as recommended for your favorite recipe.
Nutrition Facts : Calories 193.6, Fat 5, SaturatedFat 0.7, Sodium 390, Carbohydrate 32.1, Fiber 1.3, Sugar 0.1, Protein 4.6
ROBERTA'S PIZZA DOUGH
Great pizza Dough by Sam Sifton of the New York Times cooking. We usually double this recipe and make 3 individual pizzas for 3 people.
Provided by ersmedstad
Categories European
Time 20m
Yield 2 12" Pizzas, 2 serving(s)
Number Of Ingredients 6
Steps:
- in a large mixing bowl combine the two types of flour and the salt.
- In a small mixing bowl, stire together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. Then, pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth and let rest and rise for 3 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 minutes before you begin to shape it for pizza.
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.
- I suggest arugala on top of the pizza when it comes out of the oven.
- Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.
ROBERTA'S PIZZA DOUGH WITH STORE-BOUGHT YEAST
It took a long time to get the pizza dough recipe at Roberta's right. Our pizza crust reaches back to some Italian traditions but it's not classic Neapolitan.
Provided by Carlo Mirarchi
Categories Pizza Bake Bread Flat Bread New York
Yield Makes 2 (8½-ounce) rounds of dough, enough for 2 (12-inch) pizzas
Number Of Ingredients 5
Steps:
- In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
- After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
- Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.
- Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor.
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