Perfect Parmesan Pizza Dough Recipes

Steps:

• Bake chicken tenders according to package directions. Remove from oven; increase oven setting to 450°., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. In a small bowl, mix marinara sauce and garlic powder; spread over dough., Cut chicken into 1-in. pieces. Top pizza with chicken and mozzarella cheese. Bake on a lower oven rack 12-15 minutes or until crust is golden brown and cheese is melted. Sprinkle with Parmesan cheese and basil. Serve with additional marinara.

Steps:

• Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
• Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
• When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
• NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
• Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
• Makes 1 large pizza or 16 servings.

Steps:

• In a small bowl or cup mix 2 teaspoons sugar in 1/2 cup warm water until completely dissolved; add in yeast mix slightly with a spoon, then cover with a tea towel and proof for 10 minutes or until foamy.
• Meanwhile place the egg in cup and cover with very warm water.
• In the stainless steel mixer bowl place 3-1/2 cups flour, 2 teaspoons salt, melted and cooled butter, Italian seasoning and Parmesan cheese.
• When the yeast is finished proofing add to the mixer bowl with the egg and 3/4 cup warm water; start mixing/kneading adding in more flour to create a soft dough.
• Knead up to 8 minutes until a smooth soft dough is achieved.
• Remove dough to very lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
• Gather up dough and knead gently for about 30 seconds (the dough will come together nicely).
• Place in a well-greased bowl, cover and let rise for 1 hour to 2 hours or until doubled (rising time will vary depending on the temperature of your kitchen, since this dough has egg added the rising time will take slightly longer usual).
• Remove the dough and divide in half.
• Place on a generously-floured surface; let rest 10 minutes.
• Roll out into a round circle then place onto a pizza pan.
• Spread with pizza sauce then shredded cheese then favorite toppings.
• Bake on lowest oven rack until the dough is browned.

Steps:

• Make the dough: In a large bowl, stir together the warm water, yeast, olive oil and salt until the salt dissolves. Let this mixture rest for about 10 to 20 minutes, until slightly foamy.
• Transfer the yeast and water mixture to the bowl of a stand mixer, making sure to scrape all the yeast into the bowl. Add the flours to the mixing bowl. Attach a dough hook and knead on medium speed for about 4 minutes. The mixture will come together into a ball that pulls away from the sides.
• Transfer the dough ball to a clean area to knead. Flour the station and knead well for about 2 minutes. Cut the ball in half and shape each into round balls. Place each ball in a lightly oiled bowl, cover with plastic and let rise in the fridge overnight. This overnight fermentation will give the dough a pleasant sourness. You can do this on the counter in an hour or two, but you won't have the same flavor from a slow rise.
• Make the pizza: Place a pizza steel or stone on the middle rack of the oven and preheat to its highest setting. Let the oven heat up for at least 45 minutes.
• Dust the surface of a pizza peel or the back of a baking sheet with flour or cornmeal. Stretch one ball of dough out into a 12-inch (30.5-cm) round and place on the peel or baking sheet. Place half the sauce in the center of the stretched dough and spread it out evenly with a spoon. You want to cover all but 1/2 inch (1.3 cm) of the edge.
• Drizzle the pizza with a tiny bit of olive oil. Rain half the mozzarella over the pizza. Place half the pepperoni on the pizza in an even pattern. Sprinkle with half the Parmesan and half the dried oregano.
• Slide the pizza onto the heated steel or stone in the oven. Bake until the crust is golden brown and the cheese is bubbling, 4 to 8 minutes. Remove from the heat and let rest for 2 to 5 minutes before slicing and serving. Meanwhile, repeat with the remaining dough ball and pizza ingredients to make a second pizza.
• Heat the olive oil in a deep skillet over medium-high heat. When the temperature gets to about 375 degrees F (190 degrees C), stir in the garlic and the anchovies and sizzle for about 30 seconds.
• Pour in the tomatoes, bring to a simmer and cook for about 10 minutes, until the sauce reduces and thickens slightly. Lower the heat if the sauce starts to boil. Stir in the oregano, salt, pepper and sugar, if using, and cook for an additional minute. Remove the sauce from the heat and use immediately or store in airtight containers or even resealable plastic bags in the refrigerator or freezer until ready to use.

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!