BASIC PIZZA DOUGH
Basic pizza dough recipe. With a few ingredients and a couple of hours you'll be 'da bomb' and the whole family will forget about that local pizza joint down the block!
Provided by Dave
Categories Bread Pizza Dough and Crust Recipes
Time 2h40m
Yield 16
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
- Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
- Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
- Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
- Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
- Bake in the preheated oven until golden, 18 to 24 minutes.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 18.3 g, Fat 2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 121.1 mg, Sugar 0.8 g
SIMPLE ROMAN PIZZA DOUGH
I found this recipe in Peter Reinhart's book American Pie, and I adapted it for the bread machine. He has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. Alas, I lack the patience and strength in my hands to knead dough. If you want to make this dough the old fashioned way, I encourage you to get a copy of Peter's wonderful book. The way I prepare it, though, makes the best pizza dough I have ever had. It is thin and flavorful.
Provided by Scrivener1
Categories European
Time P1DT1h
Yield 6 loaves, 12 serving(s)
Number Of Ingredients 6
Steps:
- Set your bread machine to the dough setting for a 1 lb. loaf.
- Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
- After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
- Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
- Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
- The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
- Rub each ball with olive oil.
- If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
- Allow the dough to sit at room temperature for 2 hours before making the pizza.
- Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
- Heat the oven to 425 deg.
- I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
- Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
- Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
- Bake for 10 minute.
- Top with provolone or mozzerella cheese.
- Bake another 5 minute or until the bottom is lightly brown.
Nutrition Facts : Calories 203.6, Fat 0.6, SaturatedFat 0.1, Sodium 631.9, Carbohydrate 42.5, Fiber 1.6, Sugar 0.1, Protein 6
ROMAN PIZZA
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
- Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
ROBERTA'S PIZZA DOUGH
Great pizza Dough by Sam Sifton of the New York Times cooking. We usually double this recipe and make 3 individual pizzas for 3 people.
Provided by ersmedstad
Categories European
Time 20m
Yield 2 12" Pizzas, 2 serving(s)
Number Of Ingredients 6
Steps:
- in a large mixing bowl combine the two types of flour and the salt.
- In a small mixing bowl, stire together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. Then, pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth and let rest and rise for 3 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 minutes before you begin to shape it for pizza.
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.
- I suggest arugala on top of the pizza when it comes out of the oven.
- Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.
SUPER SIMPLE PIZZA DOUGH
Make and share this Super Simple Pizza Dough recipe from Food.com.
Provided by StevenHB
Categories Yeast Breads
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Making and dividing the dough:.
- Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
- Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed inches Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
- Rising and storing the dough:.
- What you do next depends on whether you want to make pizza right way or at a later date.
- If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
- Use today:.
- In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
- If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
- To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
- To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
- It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
- Shaping your pizza.
- Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.
- Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other (see Video). Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin, and remember that the thinner the pizza, the less topping it can handle.
- Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.
- Topping your pizza.
- For some people, pizza isn't pizza without the scarlet of tomatoes peeking through the cheese, but there are many delicious savory combinations that show off fresh seasonal produce. It's better to use winter vegetables like greens or even canned tomatoes when fresh tomatoes are out of season.
- To get you started, here are two of my favorite ways to top a pizza - plus lots of suggestions for combinations to inspire your own designs.
- To make the Angeli Caffé's favorite, Pizza al Caprino - Over the shaped pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6 oil-packed sun-dried tomatoes (drained and sliced), 3 ounces crumbled goat cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin olive oil.
- To make a simple flatbread - Scatter sliced garlic (3 to 4 cloves), minced fresh rosemary (from 1 small sprig), and coarse salt over the dough. Make several 1/2-inch slashes to keep the dough from puffing up. Drizzle with lots of extra-virgin olive oil before baking, and garnish with Parmesan. Serve this delicious "Pizza Aglio e Olio" with a salad or cheese.
- To design your own pizza - Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.
- Sautéed onions, fresh sage leaves, grated pecorino romano, grated Parmesan.
- Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.
- Sautéed leeks, chopped artichoke hearts, a bit of crushed tomatoes, grated Parmesan.
- Italian Fontina, Gorgonzola, sun-dried tomatoes.
- Garlic, olives, capers, anchovies, and crushed tomatoes.
- Sliced tomatoes, mozzarella, fresh basil.
- Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.
- Cooked Italian sausage, sautéed onions, Italian Fontina, mozzarella.
- Sautéed mushrooms, thinly sliced cooked potatoes, Gorgonzola, crumbled cooked bacon or pancetta.
- Baking your pizza:.
- Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.
- Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 minute Using a peel, a wide spatula, or tongs, remove the pizza from the oven.
Nutrition Facts : Calories 535, Fat 8.2, SaturatedFat 1.1, Sodium 878.6, Carbohydrate 99, Fiber 4.1, Sugar 0.3, Protein 14.2
2-INGREDIENT DOUGH PIZZA RECIPE BY TASTY
Here's what you need: self-rising flour, greek yogurt, pizza sauce, shredded mozzarella cheese, pepperoni slouse
Provided by Joey Firoben
Categories Lunch
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F(200°C).
- In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
- Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
- Carefully transfer the dough to a lightly floured baking sheet.
- Spread the sauce evenly across the dough, sprinkle on the cheese, and top with pepperonis.
- Bake for 20 minutes, until the cheese has melted and the crust has turned golden-brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 152 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, Sugar 4 grams
PIZZA DOUGH III
A friend gave me this recipe for pizza dough. It is quick, easy and delicious!
Provided by Phyllis
Categories Bread Yeast Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 0.9 g, Fat 2.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 194.7 mg, Sugar 0.7 g
SIMPLE PIZZA DOUGH
Make and share this Simple Pizza Dough recipe from Food.com.
Provided by WaterMelon
Categories Breads
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a wooden spoon/mixer with dough hooks, combine all the dough ingredients in a medium mixing bowl, until a soft, slightly sticky dough is formed.
- Add a few tsp of water if your dough seems dry.
- Turn the dough onto a lightly oiled surface, knead it lightly with oiled hands.
- Place dough in a lightly oiled bowl, cover and let rise for 1 hour; it might not necessarily double in bulk (usually I let dough rise in a turned-off oven or microwave).
- Punch down the dough and roll it into a ball.
- Flatten in and roll it to desired thickness and size to fit your pizza pan (if dough resists rolling, let it rest for 10mins before rolling again).
- Let rise for another 30mins; preheat oven to 425°F/ 220°C.
- Prior to baking, poke holes all over the dough with a fork.
- Bake for 10-15mins before topping the pizza; finally, bake for another 5-10mins until topping is hot and cheese has melted.
- NOTE- if you like super crispy crust like I do, preheat a baking sheet at 475°F/ 240°C for for 5-10mins, then slide the pizza pan (with the crust) onto the hot baking sheet; Bake for 15mins, then put your topping and bake for another 15mins (if you have baking stone, use that instead of the baking sheet).
Nutrition Facts : Calories 187.3, Fat 5.1, SaturatedFat 2.3, Cholesterol 11.7, Sodium 470.5, Carbohydrate 27, Fiber 1.5, Sugar 1.1, Protein 7.9
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
SIMPLE AND STANDARD PIZZA DOUGH
This pizza dough recipe is great for me. I can't bake and yet I've never had a problem with this recipe. The dough comes out tasting sort of like Dominos/Pizza Hut pizza dough without the weird, gross, greasiness. I've used this recipe for pizzas I've taken to work functions and private parties, and it's always a big hit. For a less traditional topping try caramelized onions, thinly sliced apples, bacon and a mild cheese (Yum! My favorite!). The cooking time includes the rising time for the dough. Makes 1 large or 8 individual pizzas.
Provided by Desree42
Categories European
Time 50m
Yield 1 Large Pizza
Number Of Ingredients 7
Steps:
- Stir the yeast into the warm water to dissolve.
- Add the flour.
- Stir the remaining ingredients into the flour mixture.
- Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
- Place dough in a lightly greased bowl and cover.
- Allow to rise in a warm place for 30 minutes.
- Punch down the dough and divide into portions.
- On a lightly floured surface, roll the dough into very thin rounds and top as desired.
- Bake at 400°F until crisp and golden brown, approx 8-12 minutes.
- NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days. Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.
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