Passover Pizza Dough Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spread parchment paper on a baking sheet.
• Heat the water, margarine and salt in a pot until the margarine is melted.
• If you are using kosher for Passover margarine this may take some time.
• Bring this mixture to a boil, remove from the flame and tip all the matzoh meal into the pot at once, stirring furiously.
• Return to low heat and cook for 1 minute.
• Keep stirring.
• The dough should come away from the sides of the pot and form a rough ball.
• Remove from the heat and let cool for about 5 minutes.
• Beat in 1 egg.
• When the dough is smooth and the egg has been fully incorporated into it, beat in another.
• Keep doing this until all 5 eggs have been added and the mixture is completely smooth.
• You will get a good workout if you do this by hand with a wooden spoon.
• Spread the dough on the baking sheet covered in parchment paper in pizza crust formation.
• You can make one large of several smaller crusts.
• I would go with the smaller crusts, as the dough bakes into a delicate"bread" and one large crust may not be supportive enough.
• Bake for about 15 minutes, until the crusts can hold their shape.
• Remove from the oven and let cool for about 10 minutes.
• Spread the tomato sauce evenly over the pizza crusts.
• Sprinkle the cheese over the tomato sauce.
• Sprinkle oregano over the top.
• If you want to add any toppings, this is the time and place.
• One of my kids likes olives on her pizza, another likes chopped tomatoes.
• Bake in the oven for another 15-20 minutes, or until the cheese is bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread marinara sauce on the pieces of matzo. Sprinkle garlic salt and oregano over the tomato sauce. Cover with cheese, tomato slices, and olives. Place pizzas on cookie sheets.
• Bake for 5 minutes at 350 degrees F (175 degrees C), or until cheese has melted.

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

Steps:

• Mix all ingredients together and press in a pie pan.