BASIC PIZZA DOUGH - BY HAND METHOD
Provided by Food Network
Categories main-dish
Time 36m
Yield 2 (12-inch) pizzas, serving 4
Number Of Ingredients 5
Steps:
- In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
- Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
PIZZA FINGERS
I assemble these homemade pizza rolls ahead of time, refrigerate and brush with butter just before baking. Experiment with filling ingredients is you like. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a food processor, combine the salami, cheese and green pepper; cover and process until finely chopped. Stir in the tomato paste, basil and oregano., Flatten bread with a rolling pin. Spread 1 tablespoon salami mixture over one side of each slice of bread. Roll up tightly; cut in half. , Place seam side down on a greased baking sheet. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 163 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 411mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PIZZA FINGERS MEAL WITH DIPPING SAUCE
Crispy chicken fingers, hot veggies and soft breadsticks with warmed spaghetti sauce. This recipe has all the pizza parlor appeal you'd want.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Measure 1/3 cup coating mix into shaker bag. Add cheese and oregano; mix well.
- Coat chicken with coating mixture as directed on package. Place in foil-lined 15x10x1-inch baking pan.
- Bake 20 minutes or until chicken is cooked through. Serve with pasta sauce for dipping, mixed vegetables and breadsticks.
Nutrition Facts : Calories 450, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 40 g
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