THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PRIME-TIME PIZZA DOUGH
Provided by Guy Fieri
Categories main-dish
Time 2h10m
Yield enough for 2 large pizzas or 4 small pizzas
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.)
- Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
- Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
- Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F.
- Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
- Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
- Guy's Favorite Topping Combos
- The French Pig (pictured above)
- Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
- The Motley Que
- Pulled chicken, barbecue sauce, red onions, cilantro, fontina
- Spicy Hawaiian
- Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
- Au Naturel
- Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt
PIZZA CRUST ( FRENCH-STYLE)
This homemade recipe is well worth the effort. Add some sauce, cheese and topping and it is "Homemade Pizza Night" at your house! (Prep time does not include time for the dough to rise)
Provided by Aroostook
Categories Low Cholesterol
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Add sugar to water. Dissolve yeast in water.
- Add 4 cups flour and salt.
- Beat well with wooden spoon.
- Add the rest of the flour one cup at a time.
- When dough starts to pull away from the side of the bowl, turn out on floured board and knead until smooth.
- Place dough in a bowl that has been oiled w/ olive oil.
- Cover and let rise until doubled in bulk.
- Cut into two portions and let rest for 15 minutes.
- Pat or roll out in pans.
- I use 15 1/2 by 10 1/2 jelly roll pans.
- Sprinkle edges of crust with cornmeal if you like.
- Spread with your favorite sauce, cheeses and topping.
- Most pizza is cooked on high heat 500°F+ for 15-20 minutes until cheese in the middle is bubbly and the bottom of the crust is browned.
- A hint-- Pizza cooks from the outside in so don't overload the middle of the pizza too much-- and have the cheese,sauce and toppings go right to the edge.
Nutrition Facts : Calories 261.6, Fat 0.7, SaturatedFat 0.1, Sodium 438.9, Carbohydrate 54.8, Fiber 2.1, Sugar 1, Protein 7.6
FRENCH STYLE PIZZA RECIPE
Make and share this French Style Pizza Recipe recipe from Food.com.
Provided by Chef Otaktay
Categories < 60 Mins
Time 55m
Yield 1 13" crust
Number Of Ingredients 11
Steps:
- Saute garlic and onion in oil until onion is transparent and set aside. Cut tomatoes into chunks and combine with olives, parsley, basil, and peppercorn and set aside.
- Top dough crust with onions, tomato mixture, and goat cheese. Drain anchovies (reserving oil) and add to pizza. Drizzle with anchovy oil. Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 1147.2, Fat 87.4, SaturatedFat 31.3, Cholesterol 137.8, Sodium 3242.5, Carbohydrate 50, Fiber 10, Sugar 22.4, Protein 47.1
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
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- While the oven preheats, gently heat the olive oil in a heavy-bottomed skillet. Add the onions, thyme, bay leaf, garlic, salt and pepper, stirring to evenly coat with oil, and cook gently over medium low to low heat (lowering if necessary to prevent over-browning) for about 20 minutes, until the onions are softened and just lightly browning around the edges. Do not caramelize the onions completely or they will scorch in the oven giving a burned taste to the final product. Remove the bay leaf from the caramelized onions.
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