Americas Test Kitchen Thin Crust Pizza Food

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COPYCAT LITTLE CAESAR'S PRETZEL CRUST PIZZA



Copycat Little Caesar's Pretzel Crust Pizza image

In our house, we love pizza and pretzel bread! When Little Caesar's came out with their pretzel crust pizza, we fell in love but also knew it was unrealistic to be buying it all the time. The next best thing was to make it ourselves, and it came out even better than the restaurant's version! This thick-crusted copycat pizza is bound to blow your socks off! Hope you enjoy! -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup hot water
2 tablespoons baking soda
1/4 teaspoon pretzel or coarse salt
PIZZA:
1/2 cup salsa con queso dip, such as Tostitos
2 cups shredded Mexican cheese blend
1/2 cup sliced pepperoni
1 tablespoon butter, melted

Steps:

  • In a stand mixer, stir together warm water, sugar and yeast; let stand until foamy, 4-5 minutes. Add flour and 1 teaspoon table salt. Using a dough hook, mix on low speed until dough comes together, 1-2 minutes. Increase speed to medium and mix for an additional 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Punch down dough; press into a 12-in. circle onto an ungreased 14-in. pizza pan. Let stand 10 minutes. Stir together hot water and baking soda; brush mixture over outer 1-in. Let stand 5 minutes; repeat. Sprinkle coarse salt over edge. , Spread queso dip over inside of crust. Top with cheese and pepperoni. Bake until crust is golden brown and cheese is melted, 16-18 minutes. Brush crust with melted butter before serving.

Nutrition Facts : Calories 414 calories, Fat 15g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 772mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

PIZZA DOUGH



Pizza Dough image

From America's Test kitchen. Our absolute favorite pizza dough. "This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they're not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour."

Provided by eknecht

Categories     Yeast Breads

Time 2h30m

Yield 2 14 inch pizzas

Number Of Ingredients 7

1 3/4 cups water, divided 1/2 cup warm, remaining at tap temperature
2 1/4 teaspoons dry active yeast (1 envelope)
2 tablespoons olive oil, plus extra for brushing dough
4 cups bread flour
1 1/2 teaspoons table salt
vegetable oil, for oiling bowl (or cooking spray)
semolina, for dusting peel

Steps:

  • Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes.
  • Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.
  • Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
  • Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
  • Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
  • Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
  • Turn dough out onto lightly floured work surface and use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape into rounds as thick/thin as desired. Use your hands to stretch the dough into shape, rather than a rolling pin.
  • Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
  • Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
  • THIN CRUST.
  • 14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes.
  • 12-inch pizzas (Master Recipe makes 4) - 5 minutes.
  • 8-inch pizzas (Master Recipe makes 8)- 3 minutes.
  • MEDIUM-THICK CRUST.
  • 12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes.
  • 8-inch pizzas (Master Recipe makes 4) - 5 minutes.
  • 6-inch pizzas (Master Recipe makes 8) - 4 minutes.

Nutrition Facts : Calories 1044, Fat 16.3, SaturatedFat 2.3, Sodium 1757.9, Carbohydrate 192.6, Fiber 8, Sugar 0.7, Protein 27.6

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