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.
PIZZA SAUCE AND DOUGH
The basic pizza dough and sauce ready and waiting for your favorite toppings!
Provided by Siegela
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
- To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 10.4 g, Cholesterol 0.3 mg, Fat 3.8 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 519.2 mg, Sugar 5.6 g
PIZZA DOUGH AND SAUCE
I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce. Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time.
Provided by Marg CaymanDesigns
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
- Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
- Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
- Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
- Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
- Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza.
- Top with meats, cheese and other toppings.
- To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400°F for about 22 minutes.
- Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.
Nutrition Facts : Calories 165.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.3, Sodium 454.7, Carbohydrate 27.1, Fiber 1.4, Sugar 2.2, Protein 4
HOMEMADE PIZZA DOUGH AND SAUCE
Ok. Today I made homemade pizza for the first time, According to my young daughter and her friend.....its delicious. And for my first time, I'd say so as well. And although, I love it, I feel like it could be better. So, I consider this a work in progress. Again, I viewed a pizza dough recipe from my Cooking Light Cookbook "Way to Cook". and a pizza recipe from a Better Homes and Garden "Heart Healthy Living " magazine. This is what I came up with. Not sure of the total prep and cook time, since I worked in bits and pieces. Meaning I made the sauce the night before and the dough the next morning, but didn't cook until lunch time. So... don't quote me on the prep. time.
Provided by chef lisae
Categories European
Time 1h30m
Yield 8 1/8 serving size, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve the yeast and sugar in warm water. Stir and let stand for 5 minutes.
- In a seperate bowl,weigh the flours to equal a combined total of 280 grams (OR) lightly spoon flour into measuring cups and place in a bowl.
- Add 2 tablespoons of cheese and Mrs. Dash to the flour mixture.
- Add the flour mixture to the yeast mixture.
- Stir until a soft dough form and pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead for about 6 minutes. If needed, add additional flour, 1 tbsp @ a time to prevent dough from sticking to your hands.
- Place dough in a large bowl coated with cooking spray.
- Turn the dough to coat with spray.
- Cover the bowl with a towel. Let rise in a warm place (85 degrees), free from draft, for 30 minutes or until dough has doubled in size.
- Remove dough from bowl, cover with plastic wrap and place in the refrigerator for up to a day, unless using immediatedly.
- When ready to make the pizza, preheat the oven to 500 degrees.
- Place a rack lowest part of the oven.
- Remove the dough from plastic wrap.
- Place the dough on a lightly floured surface. Roll dough out into a 12 inch.
- circle. (Don't worry about making a perfect circle).
- Lightly sprinkle a round pan with corn meal.
- Roll the dough onto the prepared pan and crimp the edges.
- Lightly spray the surface of the crust with cooking spray, cover with plastic wrap and place in the refrigerator for 30 minutes.
- Remove from refrigerator, remove the plastic wrap.
- Sprinkle remaining cheese on the crust, spread the sauce on the pizza and add the cheese.
- Place pizza in the oven and bake for 10 minutes or until the cheese begins to bubble and crust is toasted, but not burned.
- For the Sauce:.
- Cook the garlic in a small pot coated with cooking spray. Saute for 2 to 3 minutes. Add the water, tomato paste and seasoning. Stir with a whisk and simmer for 20 minutes.
Nutrition Facts : Calories 224.8, Fat 7.7, SaturatedFat 4.3, Cholesterol 24.9, Sodium 394.7, Carbohydrate 28.1, Fiber 3.2, Sugar 3.5, Protein 12
PIZZA SAUCE AND PIZZA DOUGH
Wow, I've been making this anytime we crave pizza for almost 20+ years. My brother and my SIL gave us a Christmas gift 20+ years ago which contained all the fixings for making pizza including recipes written in red and white checkered sheets. I still have the sheets tucked safely away but they are now very hard to read and the paper is very fragile looking. I copied the recipes to several places - one in my computer recipe database and another handwritten on 4 x 6 in card and now to here for safekeeping. The original recipe had all semolina flour for the dough and I've made them that way as well as combination semolina flour/regular flour and all regular flour. Use whichever flour you prefer. The semolina flour is harder to handle but it does make crispier crust. You will not use all the sauce on 1 pizza. Freeze whatever portion left from making one pizza. I usually double the dough and bake two pizzas. There is enough sauce for about 4 pizzas. I freeze unused sauce. Use pizza pan about 12 inches round. Posted on: 5/18/08
Provided by Rinshinomori
Categories European
Time 1h55m
Yield 1 pizza
Number Of Ingredients 14
Steps:
- For Sauce:.
- If tomatoes are not very finely chopped, you can also use food processor to pulse tomatoes several times or use immersion blender for 10 - 20 seconds.
- Lightly cook garlic in olive oil. Add all ingredients and simmer for about 45 minutes. You will not use all the sauce for 1 pizza. Freeze the rest for later use.
- For Dough:.
- Combine yeast, lukewarm water and honey in a small bowl. This is to proof the yeast and it's ready to use when you see it foaming - about 10 minutes.
- Combine yeast mixture, flour, salt, and olive oil and use bread hook for easy preparation. Knead until satiny smooth. Place it in a oiled large bowl, cover and let rest until doubled about 2 to 2 1/2 hours.
- Or knead for 10 minutes or until smooth. Place it in a oiled large bowl, cover, and let it rest until double - about 2 to 2 1/2 hours.
- Or use automatic bread maker and use the dough cycle. Place in oiled large bowl, cover, and let it rest until double - about 2 - 2 1/2 hours.
- Roll out to fit the pizza pan about 12 inches round. Brush with some olive oil and then spoon on pizza sauce. Use whatever fixings you like on top and bake 425 F degrees oven for about 20 to 25 minutes. Every oven is different so check often to make sure they don't burn and bake until done.
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
BASIC PIZZA SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield about 3 cups, or enough for 2
Number Of Ingredients 9
Steps:
- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
CRISPY DEEP-FRIED PIZZA
Steps:
- Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
- Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
- Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
- Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
- Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.
PIZZA DOUGH
Provided by Anne Burrell
Time 1h30m
Yield 6 small individual pizzas (about 12 ounces)
Number Of Ingredients 5
Steps:
- In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
- Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
- When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.
PIZZA DOUGH
Provided by Emeril Lagasse
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
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
PIZZA OVEN DOUGH
Easy thin-crust pizza dough recipe handed down from my Italian grandmother.
Provided by Rob Egbert
Categories Bread Pizza Dough and Crust Recipes
Time 10h15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
- Cover dough and refrigerate, 8 hours to overnight.
- Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 0.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 437.3 mg, Sugar 0.5 g
PIZZA SAUCE I
The Italian flavors of tomatoes, herbs like garlic, basil and oregano are blended with a little cinnamon, sugar, olive oil and parsley to make a fresh saucy pizza base.
Provided by ALIGORN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- In a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. Blend without liquifying - should remain a little chunky.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 1.8 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 292.6 mg, Sugar 1 g
HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE
Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499
Provided by mikey ev
Categories < 60 Mins
Time 55m
Yield 2 14-inch pizzas, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
- In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
- Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
- Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
- When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
- Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
- Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
- Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
- Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
- Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
- Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
- Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
- Repeat with the second piece of dough (or freeze it for later).
- Place pizza dough on baking stone or baking sheet with cooking spray.
- Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
- Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
- Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.
Nutrition Facts : Calories 399.1, Fat 7.7, SaturatedFat 1.1, Sodium 831.2, Carbohydrate 75.3, Fiber 4.2, Sugar 22.4, Protein 8.4
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