Pizza Dough Iii Recipes

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.

Steps:

• Mix together yeast, water, sugar, salt and oil until dissolved.
• Add flour, kneading until smooth.
• Cover and let rise 15 minutes.
• Divide and stretch to fit 2 average sized pizza pans.
• Bake at 375 degrees for 20-25 minutes .
• Remove from oven add your favorite sauce and toppings then return to oven for 5-10 minutes.

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Steps:

• In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
• Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.
• Heat up pizza stone in a 500 degree F oven. Form a 10- to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.
• In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
• Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.
• Trim any tough stems from arugula and thinly slice the cheese.
• Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.
• Arrange mozzarella slices evenly over sauce.
• Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
• Scatter arugula over pizza and arrange prosciutto slices on top.
• In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste.
• Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border.
• Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above.
• Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes .
• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper.
• In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste.
• If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
• Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.
• Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.
• Preheat oven to 300 degrees F.
• Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.
• For thyme focaccia, knead thyme into dough after 1st rest.
• For Parmesan focaccia, sprinkle dough with Parmesan before baking.
• Sprinkle both doughs with salt and pepper before baking.

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.

Steps:

• Dissolve yeast in warm water in warmed bowl.
• Add salt, olive oil, and 2 1/2 cup flour.
• Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
• Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
• Place in greased bowl, turning to grease top.
• Cover, let rise in warm place until doubled in bulk (about 1 hour).
• Punch dough down.
• Brush 14 inch pizza pan with oil.
• Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.

Steps:

• Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
• Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Steps:

• Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
• Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
• Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.