SOURDOUGH PIZZA CRUST
Suggestions for use: Pizza Margherita Recipe #236789. Caramelized Onion and Gorgonzola Pizza Recipe #244305. Pizza/Pasta Sauce Recipe #227656. Grilled PIzza Recipe #322248.
Provided by Galley Wench
Categories Sourdough Breads
Time 3h15m
Yield 1 14 inch Pizza
Number Of Ingredients 5
Steps:
- Blend together the dry ingredients in mixing bowl.
- Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
- Knead for approximately 6-8 minutes until dough is smooth and elastic.
- Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
- Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
- DO NOT PUNCH DOWN DOUGH.
- Dredge hands in flour and remove dough.
- Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
- Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
- Assemble and bake the pizza according to your favorite recipe.
- Suggestions:.
- Pizza Margherita Recipe #236789.
- Caramelized Onion and Gorgonzola Pizza Recipe #244305.
- Pizza/Pasta Sauce Recipe #227656.
- Grilled PIzza Recipe #322248.
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.
SOURDOUGH PIZZA CRUST
My sourdough starter has been severely neglected over the past several weeks, so I decided to use it to try to come up with a pizza crust for our Sunday Pizza. I adopted Po's pizza crust recipe #43740 and adapted it to use my sourdough. I am very pleased with the results. Hope you will give it a try if you are a sourdough lover like I am. The cook time includes the time it takes to rise and prebake the pizza crust.
Provided by Nimz_
Categories Breads
Time 2h20m
Yield 1 large pizza crust, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Using a standup mixer, such as the Kitchen Aide,dissolve the yeast in warm water in the mixing bowl and let sit for 8-10 minutes.
- Add olive oil, salt, sugar and Italian Seasoning and mix well.
- Add the sourdough starter and mix well.
- Add 2-3 cups of flour (add additional flour until the dough pulls away from the sides of the mixing bowl. If it becomes too dry, just add a little more starter.
- Using the dough hook, knead for about 8 minutes.
- Transfer with slightly greased hands to a greased bowl, turning once.
- Cover with a light cloth and let rise for about an hour and a half, or until double in size.
- Punch down and let it rest for 2-3 minutes.
- Spray a pizza pan or pizza stone with Pam and lightly dust with yellow corn meal.
- Transfer dough to the pizza pan and roll out.
- Or transfer the dough to a floured work surface and gently pick up one edge of the dough and let it stretch, gradually working your way completely around the dough.
- Then transfer the dough to the pizza pan and spread the dough with your greased hands so the dough fits your pan.
- Using a fork, punch tiny holes all over the spread dough, being careful not to tear the dough.
- Bake in preheated oven at 425 degree for 10 minutes.
- Remove and very lightly brush with olive oil.
- Add your favorite toppings.
- Bake at 400 degrees until the edges are golden brown and the cheese is melted, usually about 20 minutes.
Nutrition Facts : Calories 398.1, Fat 10, SaturatedFat 1.4, Sodium 779.7, Carbohydrate 66.2, Fiber 3.1, Sugar 1.6, Protein 9.8
SOURDOUGH PIZZA
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Treat
Time 2h
Yield Makes 6 pizzas
Number Of Ingredients 7
Steps:
- Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
- Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
- To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
- Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Nutrition Facts : Calories 502 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.3 milligram of sodium
SOURDOUGH PIZZA CRUST DOUGH
Great sourdough pizza dough to top with your favorites.
Provided by tamaraarlene
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 47m
Yield 4
Number Of Ingredients 4
Steps:
- Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
- Bake in the preheated oven until pale golden, about 7 minutes.
Nutrition Facts : Calories 335 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 603.9 mg, Sugar 2.2 g
INCREDIBLE SOURDOUGH PIZZA CRUST
This recipe will give you 2 crusts. Wrap the other one up for later use if not needed. Wonderful crunchy great-tasting crust.
Provided by KennKonn
Categories Brunch
Time 2h45m
Yield 2 Crusts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast into warm water and sugar.
- Stir and let stand until it because foamy.
- Mix in Oil, sourdough starter,salt and one half of the flour.
- Gradually add enough of the remaining flour to make a dough.
- Turn dough onto smooth, lightly floured surface.
- Knead until smooth and elastic.
- Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. This will take about an hour.
- Punch down and shape into two pizza crusts.
- Preheat oven to 400 degrees.
- Sprinkle pizza pan or baking stone with Corn meal before placing the crust on it.
- Prebake crust for 10 minutes.
- Remove from Oven.
- Brush crusts with olive oil and spread with tomato sauce, then top with toppings of your choice.
- Sprinkle with grated mozzarella cheese and parmesan cheese, if desired.
- Bake for 25-30 minutes at 425 degrees. Might take longer depending how thick your toppings are.
- Prep time includes rising time.
- 8-10 servings per pizza crust depending on size of slices.
Nutrition Facts : Calories 327, Fat 12.1, SaturatedFat 5.3, Cholesterol 27.6, Sodium 565.4, Carbohydrate 39.8, Fiber 1.7, Sugar 1, Protein 14.1
CHEWY SOURDOUGH PIZZA CRUST
Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.
Provided by Donna M.
Categories Sourdough Breads
Time 1h55m
Yield 4 12inch pizzas
Number Of Ingredients 6
Steps:
- Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
- Select dough cycle and start.
- Divide the dough into 4 equal portions and form into balls.
- With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
- Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
- Proof, covered, for about 45 minutes at 85 degrees F.
- Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
- Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
- Bake for 20 to 25 minutes, or until crust is brown.
- Remove from oven with bakers peel.
- NOTE: It takes practice to transfer the pizza to the stone.
- As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.
Nutrition Facts : Calories 401.4, Fat 7.7, SaturatedFat 1, Sodium 584.1, Carbohydrate 71.5, Fiber 2.5, Sugar 0.2, Protein 9.7
SOURDOUGH PIZZA CRUST
Yummy pizza with a sourdough kick!
Provided by Lindsey
Categories Bread Pizza Dough and Crust Recipes
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Combine sourdough starter, flour, and salt in a bowl. Knead into a soft dough. Let rest for 30 minutes.
- Form the dough into a circle of your desired thickness and size. Place on a circular oven-safe pan.
- Bake in the preheated oven until dough looks dry, about 5 minutes. Brush all over with olive oil.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 7.8 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 604 mg, Sugar 2.2 g
More about "sourdough pizza shells recipes"
SOURDOUGH PIZZA CRUST - BAKING SENSE®
From baking-sense.com
4.6/5 (91)Total Time 4 hrs 45 minsCategory BreadsCalories 62 per serving
- Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes.
- If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. Mix on medium speed until the dough begins to clear the sides of the bowl and gathers on the hook. Increase the speed to medium-high and knead for 5 minutes. If mixing by hand add as much of the flour as you can using a spoon or spatula, then turn the dough out onto a floured surface to finish kneading in the rest of the flour.
- Dump the dough onto a floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and set aside at room temperature.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and stretch the gluten. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
SOURDOUGH PIZZA RECIPE - THE WORLD'S BEST HOMEMADE …
From foodgeek.dk
4.3/5 (22)Calories 559 per servingCategory Dinner, Lunch
- Add 585g tipo 00 flour, 65g semolina flour, 16g salt and 13g diastatic malt powder to a bowl and incorporate it by hand.
SOURDOUGH PIZZA CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (68)Total Time 29 hrsCategory Dinner, Lunch, Entree, BreadCalories 234 per serving
SOURDOUGH PIZZA CRUST - GOOD THINGS BAKING CO
From goodthingsbaking.com
SOURDOUGH PIZZA CRUST - NO YEAST! - THE FEATHERED NESTER
From thefeatherednester.com
EASY SOURDOUGH PIZZA CRUST RECIPE - 2022 - MASTERCLASS
From masterclass.com
SOURDOUGH PIZZA CRUST - CHEF TARIQ - FOOD & TRAVEL BLOG
From cheftariq.com
SPELT SOURDOUGH PIZZA CRUST | BEETS & BONES
From beetsandbones.com
EASY SOURDOUGH PIZZA CRUST RECIPE - LIVE SIMPLY
From livesimply.me
SOURDOUGH PIZZA CRUST - REALPLANS.COM
From realplans.com
CHEWY SOURDOUGH PIZZA CRUST – LEARN HOW TO MAKE IT ...
From butterforall.com
GWYNETH LEARNS HOW TO MAKE THE BEST SOURDOUGH PIZZA - GOOP
From goop.com
SOURDOUGH PIZZA CRUST - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
SOURDOUGH PIZZA CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE ULTIMATE SOURDOUGH PIZZA CRUST {FROM DISCARD STARTER}
From backtoourroots.net
THE EASIEST PIZZA DOUGH RECIPE - NO KNEAD!
From theviewfromgreatisland.com
MY MASTER RECIPE SOURDOUGH PIZZA… - THE HOME OF GREAT ...
From foodbodsourdough.com
SOURDOUGH PIZZA CRUST - HEALTHY AND HOMEMADE - BELGIAN FOODIE
From belgianfoodie.com
SOURDOUGH PIZZA CRUST - DAIRY FREE RECIPES
From fooddiez.com
[HOMEMADE] SOURDOUGH PIZZA : FOOD
From reddit.com
EASY SOURDOUGH PIZZA CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
SOURDOUGH PIZZA RECIPE | HOW TO MAKE SOURDOUGH BREAD - FOOD
From sbs.com.au
PAR-BAKED PIZZA DOUGH SHELLS FROM PIZZA INDUSTRY LEADER ...
From deiorios.com
SOURDOUGH PIZZA CRUST - THE WHOLE FOOD NUT
From thewholefoodnut.com
SOURDOUGH PIZZA CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
SIMPLE SOURDOUGH PIZZA CRUST: STEP-BY-STEP GUIDE ...
From alexandracooks.com
SOURDOUGH PIZZA CRUST (NO ADDED YEAST) - A PINCH OF …
From apinchofhealthy.com
SOURDOUGH PIZZA CRUST - FOOD NEWS
From foodnewsnews.com
SOURDOUGH PIZZA DOUGH (2021) – LEOPARD CRUST PIZZA
From leopardcrustpizza.com
SOURDOUGH PIZZA CRUST - BAKED
From baked-theblog.com
RECIPE: TARTINE-APPROVED SOURDOUGH PIZZA DOUGH
From mercurynews.com
THE BEST SOURDOUGH PIZZA CRUST RECIPE YOU EVER HAD - MY ...
From myfermentedfoods.com
READY-MADE PIZZA DOUGH FLATS, SHELLS & SELF-RISING DOUGH
From deiorios.com
[HOMEMADE] SOURDOUGH PIZZA CRUST : FOOD
From reddit.com
SOURDOUGH PIZZA SHELLS RECIPE - COOKING INDEX
From cookingindex.com
SOURDOUGH PIZZA CRUST | PIZZA DOUGH NO YEAST - BUMBLEBEE ...
From bumblebeeapothecary.com
OVERNIGHT SOURDOUGH PIZZA CRUST - FOOD NEWS
From foodnewsnews.com
HOMEMADE SOURDOUGH PIZZA CRUST (+PIZZA TOPPING IDEAS!)
From traditionalcookingschool.com
SOURDOUGH PIZZA CRUST | FOOD.COM
From food.com
EASY BEGINNER PIZZA DOUGH {MADE IN FOOD ... - KAY'S CLEAN EATS
From kayscleaneats.com
#15-minutes-or-less #time-to-make #course #preparation #occasion #5-ingredients-or-less #breads #main-dish #oven #easy #pizza #dietary #equipment
You'll also love