THE ONLY PIZZA CRUST DOUGH YOU'LL EVER NEED
This is a very easy (make ahead if you want to) pizza crust, and can be used for any kind of pizza- thick or thin, lots of toppings or just cheese, rectangular or circular pizza. You can even make mini pizzas! Just remember that it is more important the texture of the dough , rather than exact measurements; if it's too soft, add more flour, even if you've added a lot, because there are many different kinds of flours out there. Each has a different water retention content. If you follow this rule, you'll be rewarded with some delicious pizza!
Provided by Giselle R.
Categories Low Cholesterol
Time 14h15m
Yield 2 Pizza doughs, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour, 3/4 cup water, lard, and vinegar in a bowl (preferably non reactive) until dough is quite stiff, almost too hard to knead, but not crumbly. Let this rest overnight, 10-24 hours.
- When time is up, heat remaining water till warm to the touch. Mix in yeast and molasses, and let it sit for 5-10 minutes, till very foamy. If nothing happens, yeast is dead or too old- try again with new yeast.
- Mix in the yeast mixture with rest of dough and knead until dough is smooth and elastic, adding water as needed. Re grease the bowl, cover with a lid or towel, and let it rest in a warm oven until doubled (to warm oven, turn it to 350 F/180 C for one minute, then turn it off and quickly put the bowl inside.) Let it rise until doubled, 1-2 hours.
- Do another rising, in a warm oven, for 20 minutes. At this point, you may cut the dough in half and freeze one or both pieces. Just put it in a plastic bag and let all the air out. It will last about 6 months in the freezer.
- Preheat oven to 500 F/250°C Grease one or two pans (8x11 or a round pizza pan) with lard or olive oil and CAREFULLY flatten out each pizza onto the pan(s). Brush pizza liberally with melted butter. Top with toppings just before putting in oven- not earlier, since the crust might get soggy. It can hold lots of toppings, so go crazy!
- Baked pizza for 12-15 minutes, one pizza at a time. Serve immediately or cool and freeze by covering with plastic wrap. Unfreeze in the fridge and reheat in the oven.
- Tips: If pizza doesn't rise, it can still be saved! Just add 2 tsp baking soda after the last rise. Unsweetened (check ingredients) yogurt or kefir can be subbed for 3/4 cup water and 1/4 cup vinegar. This pizza is best made without a crust, but if you want, pinch the edges of the pizza upwards to make one.
Nutrition Facts : Calories 105.7, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.5, Sodium 292.6, Carbohydrate 19.2, Fiber 2.9, Sugar 0.8, Protein 3.6
THE LAST PIZZA DOUGH I'LL EVER NEED
Provided by Alton Brown
Time 19h30m
Yield 1 pizza plus 2 dough balls
Number Of Ingredients 9
Steps:
- For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
- Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
- Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
- At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
- Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
- For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.
THE ONLY PIZZA YOU'LL EVER WANT AGAIN
A recipe from Rachel Ray. As far as I can tell it is not posted elsewhere on the site but I am still keeping it in my private collection. I just need to get Nutrition Facts on it for a class I am taking.
Provided by Hallawe MacLean
Categories Chicken Breast
Time 30m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1½ cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, ¼ cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour.
- Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1½ hours.
- Pre-Heat Oven to 500°.
- On a 16-inch nonstick pizza pan or peel, stretch out your dough and form the pizza crust. Drizzle 4 teaspoons of the olive oil on the crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with grated Parmesan.
- Heat a small nonstick pan over medium-high to high heat. Add oil, cracked garlic, and chicken and season with salt and pepper to taste.
- Brown chicken breast until lightly golden all over, 3 to 5 minutes.
- Chop sautéed chicken and garlic into small pieces on a cutting board.
- To assemble pizza, dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon.
- Dot ricotta with chopped broccoli bits and cooked chopped chicken. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges.
- Complete the assembly with a thin layer of shredded mozzarella.
- Place pizza in oven on middle rack and lower heat to 450°. Bake for 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges.
- Remove pizza from the oven and let stand for 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza cutter and serve.
Nutrition Facts : Calories 674.8, Fat 28.6, SaturatedFat 10.3, Cholesterol 80.2, Sodium 813.5, Carbohydrate 67.3, Fiber 5.6, Sugar 2.2, Protein 37.1
THE LAST PASTA DOUGH RECIPE YOU'LL EVER NEED RECIPE BY TASTY
As a chef who has spent years and years perfecting the art of pasta, I'm often asked for my go-to recipe. The most basic ratio is 1 whole egg for each 100 grams of flour; however, I prefer a ratio of more yolks and whole eggs for an easy to work with dough, that doesn't get too sticky. This recipe works best using a scale, not cups and teaspoons, to measure the flour,. The amounts will vary slightly depending on the humidity, the brand of flour, and the brand of eggs you use, but once you get the hang of it, you'll be turning out perfect pasta in no time.
Provided by Joe Sasto
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mound the flour on a clean surface and make a well in the center. Add the egg yolks, eggs, and salt to the well and slowly beat with a fork, gradually incorporating flour from around the edges of the well. When the dough starts to come together, switch to your hands and knead until the dough is smooth and supple, 20-30 minutes. Alternatively, combine the ingredients in a stand mixer fitted with a dough hook and beat on low speed until smooth and pliable, about 15 minutes.
- Wrap the dough tightly in plastic wrap and let rest at room temperature for 2 hours.
- Sheet the dough with a pasta roller or roll out with a rolling pin on a wood surface. Fill with cacio e pepe filing and cut into ravioli, if desired, or cut into your desired shape.
- Bring a pot of salted water to a boil.
- Cook the pasta in the boiling water for 4-6 minutes, depending on shape.
- Toss with sauce of your choice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 87 grams, Fat 22 grams, Fiber 3 grams, Protein 39 grams, Sugar 1 gram
THE LAST PIZZA DOUGH RECIPE YOU'LL EVER USE!
I've been trying pizza dough recipes for years, and most have been "ok....." but none have been great.... Until i came across this one. I'm a caterer, home cook, mom of hungry teens with friends, and generally can't be without my kitchen for one day, so when i came across this one in an artisan bread book, i had to try! Well , it has 5 stars from everyone that has eaten it, and i won't use anything else! TRY it, you won't be disappointed!
Provided by blondies1
Categories Breads
Time 2h10m
Yield 2 12" PIZZAS, 6 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients to the bowl of a stand mixer fitted with the dough hook.
- start on the lowest setting for 1 minute, then increase to level 3 ( fast enough that it starts mixing at a better pace ) and mix for 5 minutes or until dough is completely smooth, elastic, and bowl is clean of all ingredients.
- place dough in a greased bowl, place in a warm place until doubled, punch down, then divide in half. spray 2 12" pizza pans , place each dough ball on pans, then using your knuckles, start pressing out to the edges. spray or oil entire top of dough so it doesn't dry out. (very important!).
- let sit until relaxed each time the dough starts shrinking back, to relax it more, then press out farther until you have it at the pan's edge. use your fingertips to depress indents all over the pizza's surface ( this stops it from rising up too high, and also allows the sauce to have little pockets to sit in!
- top with your favourite pizza sauce, toppings, and cheese, then bake in a 475 degree oven at the second highest rack of the oven ( very important for proper browning of cheese, and bottom crispness!).
Nutrition Facts : Calories 366.5, Fat 7.6, SaturatedFat 1.1, Sodium 585.3, Carbohydrate 64.2, Fiber 2.4, Sugar 0.6, Protein 8.9
EASIEST EVER PIZZA DOUGH
This is so easy to make -- no long rising times and all in one bowl! And, if you don't feel like pizza, try just brushing the dough with olive oil, and topping with olives, parmesan cheese and rosemary to make foccacia bread. I have also topped it with a mixture of oil, finely chopped fresh herbs (parsley, basil, oregano) and garlic paste.
Provided by Sackville
Categories Breads
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand.
- The dough will be fairly sticky but don't add any more flour.
- Instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size. I like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard.
- When dough is finished rising, pre-heat oven to 400 F degrees.
- Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.
- Leave to rise for about 10 minutes, before topping with your favourite ingredients.
- Put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned. Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.
THE BEST PIZZA DOUGH IN THE WORLD!!!!
Make and share this The Best Pizza Dough in the World!!!! recipe from Food.com.
Provided by Chef Awsome
Categories European
Time 1h5m
Yield 6 6-ounce pizzas, 12-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour salt and yeast together in a mixing bowl. Use a mixer or metal spoon and stir in the olive oil and water until the flour is all absorbed about 5 to 7 minutes. if you are having a sticking issue dip the spoon or your hand in cold water.
- Dust the counter top with flour and transfer the dough over to it. Nead it into a ball and then seperate into six pieces or less dipending on the size of the pizza you want. Take tupaware containers and spray with oil. Add dough to the containers and put in fridge to rise overnight.In the fridge it will keep for 3 days or you can freeze up to 3 months (make sure you cover in oil before freezing).
- On the day you plan to make the pizza remove the dough from the fridge 2 hours before cooking preheat oven to the highest temp it will go usually about 550F or higher.Toss or role the dough to your desired thickness I prefer thin and place on pan dusted with cornmeal. Add toppings ( remember less is more with a good pizza about 3 to 4 toppings plus cheese and sauce) and bake for 5-8 minutes. If top is done before bottom move pizza to a lower shelf and finish.
- Let the pizza rest a few minutes before cutting to let the cheese set alittle and enjoy!
Nutrition Facts : Calories 186.4, Fat 0.9, SaturatedFat 0.1, Sodium 341, Carbohydrate 37.4, Fiber 1.3, Sugar 0.2, Protein 6.3
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THE FINAL PIZZA DOUGH RECIPE | ALTON BROWN
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4.5/5 (253)Estimated Reading Time 4 minsCategory MainsTotal Time 24 hrs 45 mins
- Measure all dry ingredients and add to the bowl of a stand mixer fitted with the dough hook attachment. Measure the water and olive oil into a measuring cup and then add to the dry ingredients. Mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase mixer speed to medium and knead for 5 minutes.
- Remove the dough to a lightly floured countertop and smooth into a ball. Lightly oil a mixing bowl, place the dough in the bowl and cover with plastic wrap. Refrigerate for 18 to 24 hours.
- Place rested dough on the countertop. Punch down the dough into a rough rectangle shape, then tightly roll into a 12- to 15-inch log. Split the dough into 3 equal parts using either a large serrated knife or dough scraper. Flatten each third into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter. You may want to moisten the counter with water to up the surface tension so that the ball tightens up instead of sliding across the counter.
- Cover each ball with a clean tea towel and allow to rest for 30 minutes. At this point, you can also transfer the dough to air-tight plastic containers and refrigerate for up to 8 hours. Just make sure you bring them to room temperature for 30 minutes before forming.
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