THE REALTOR'S PERFECT PIZZA PRIMER W/ DOUGH RECIPE
Here are all my pizza secrets. I have been making this for several years and perfecting it as I went. This is really a set of directions for making the PERFECT thin crust pizza, directions for Sausage and Carmelized Onion Pizza plus my personal dough recipe- all in one. I always make this dough in the bread machine. It's a little sticky but I like it that way and I use a liberal amount of flour on my hands, rolling pin and parchment. The end result is a tender, lightly crispy, thin crust. This makes a 2 pound dough ball. It will be enough for two 10x12 rectangle shaped pizzas. Feel free to add your favorite toppings and personalize your pizza!
Provided by Realtor by day
Categories < 4 Hours
Time 1h20m
Yield 2 pizzas, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make the dough in the bread machine. Put everything in there according to the manufacturers instructions for your machine.
- If I have the time, I shred my own mozzarella cheese (about 2lbs). If not, I use the store bought shred- about 3 cups per pizza. Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown. I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer. I use half an onion about the size of a baseball, sliced in 3/8 inch rounds. If you're doing other veggies, do them right in there with these.
- I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles. I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough. It makes a thin crust pizza that is crispy on the bottom but doughy on the top like it's supposed to be.
- Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
- When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, it's already hot. I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment. I take all the extra racks out of the oven and move the one I'm using close to the bottom so there's room to work in there.
- Bake them 20 minutes. The tops should be very brown and look good enough to be in a magazine. When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top. It stays juicy and flavorful cause it's baked it the sauce. Only pepperoni or little cooked meatballs goes on top. All other stuff gets fried lightly and baked in, under the final layer of cheese.
- *The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust. Get one- they are sooo worth the money. If you don't have one, use a dark cookie tray- not one of those air-bake ones. They don't work well. Been there, done that. If you use a dark one, you'll get very close to the perfect crust. Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!). I've been doing this a long time so I've made ALL the mistakes at least once!
- This is another one of those recipes I've been refining for 15 or 20 years. This is as close to the perfect pizza I've come.
Nutrition Facts : Calories 414.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 2.5, Sodium 401.6, Carbohydrate 77.4, Fiber 3, Sugar 5.4, Protein 10.9
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PERFECT PIZZA DOUGH
Oh man, I can't believe I finally found a pizza crust I love!! I've been on a quest, trying a couple of recipes, but I wasn't ecstatic about the results so far and I'd intended to go through more of the recipes here on zaar. Then I happened to be channel surfing when Alton Brown's program was on...and what was he making? Pizza! I made his recipe and am just thrilled! The only modification I made was taking into account his comments about how to make a less-salty dough (which is how I've submitted this recipe). It's exactly what I've been looking for in a pizza crust--flavourful and chewy, especially as a thin crust, now I can have the fun of practicing my technique on stretching out the dough to the perfect thickness (or rather, uber-thinness)... Prep time includes rising, cooking time includes time needed for dough to rest.
Provided by bikerchick
Categories Breads
Time P1DT45m
Yield 2 pizzas
Number Of Ingredients 12
Steps:
- Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
- Spray your hook attachment with cooking spray and swap it out with the paddle.
- Knead dough for 15 minutes on medium speed.
- After 15 minutes, tear off a small piece of dough and flatten into a disc.
- Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
- If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
- Form the dough into a smooth ball on the countertop, sealing it unto itself.
- Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
- Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
- Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
- Split the dough into 2 equal pieces using a knife or dough scraper.
- Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
- Cover with a tea towel and let rest for 30 minutes.
- If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
- Seal and refrigerate for up to 6 days.
- Sprinkle flour or cornmeal onto peel and place dough onto the peel.
- Using your hands, form a lip around the edges of the pizza.
- Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
- Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
- Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
- To dress the pizza, brush the rim of the pizza with olive oil.
- Spread the pizza sauce evenly over the pizza.
- Sprinkle the herbs onto the sauce and then any toppings you might want.
- Top with cheese.
- Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
- Rest finished pizza for 3 minutes before cutting.
More about "the realtors perfect pizza primer w dough recipes"
FOODCOMBO
BEST BASIC PIZZA DOUGH RECIPE - HOW TO MAKE PIZZA DOUGH
From thepioneerwoman.com
THE REALTOR’S PERFECT PIZZA PRIMER W/ DOUGH RECIPE
From cookingacadmy.com
CRUST PIZZARIA, HANOI - MENU, PRICES & RESTAURANT REVIEWS
From tripadvisor.co.nz
CRUST PIZZARIA, HANOI - MENU, PRICES & RESTAURANT REVIEWS
From tripadvisor.co.za
BUN CHA HANOI RECIPE | ROCCBOX RECIPES | GOZNEY
From ca.gozney.com
BEST PIZZA DOUGH RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE REALTOR'S PERFECT PIZZA PRIMER W/ DOUGH RECIPE RECIPE
From pinterest.com
BEST PIZZA DOUGH RECIPE | PERFECT PIZZA BASE | ALTON …
From altonbrown.com
A PIZZA PRIMER | THE FRESH LOAF
From thefreshloaf.com
THE REALTOR’S PERFECT PIZZA PRIMER W/ DOUGH… – RECIPEFUEL
From recipefuel.com
THE REALTORS PERFECT PIZZA PRIMER W DOUGH RECIPES- RECIPERT
From recipert.com
THE ULTIMATE PIZZA DOUGH | CANADIAN LIVING
From canadianliving.com
THE PERFECT PIZZA DOUGH RECIPE - CHEF IN TRAINING
From chef-in-training.com
PERFECT PIZZA DOUGH RECIPE - MEN'S JOURNAL
From mensjournal.com
EASY AT-HOME PIZZA DOUGH (FROM THE GUYS AT …
From seriouseats.com
GREAT CRUST - PIZZA HUB - WOOD FIRED PIZZA & GRILLS - TRIPADVISOR
From tripadvisor.ca
THE REALTOR'S PERFECT PIZZA PRIMER W/ DOUGH RECIPE RECIPE
From pinterest.com
THE REALTOR'S PERFECT PIZZA PRIMER W/ DOUGH RECIPE
From recipeofhealth.com
KITCHEN PROJECT: HOMEMADE PIZZA DOUGH - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
You'll also love