HONEY PIZZA DOUGH (AWESOME)
This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.
Provided by Mole1338
Categories Breads
Time 1h46m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
- In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
- Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
- The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
- Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
- Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
- At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
- To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
- I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
Steps:
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
WHOLE WHEAT AND HONEY PIZZA DOUGH
Quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust.
Provided by brookes
Categories Bread Pizza Dough and Crust Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
- Roll dough on a floured pizza pan and poke a few holes in it with a fork.
- Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.4 g, Fat 0.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 196 mg, Sugar 1.5 g
FAMOUS CALIFORNIA PIZZA DOUGH
One product of my online interview with Wolfgang Puck was being given his pizza dough recipe to publish. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe check out this iconic dough for myself.
Provided by Chef John
Time 1h35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
- Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
- Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
- Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
- Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
- Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
- Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
- Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
- Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.7 g, Fat 4.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 121.3 mg, Sugar 0.5 g
PIZZA DOUGH HALF WHITE/HALF WHOLE WHEAT (CPK)
Make and share this Pizza Dough Half White/Half Whole Wheat (Cpk) recipe from Food.com.
Provided by TaterBug
Categories Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water and set aside for 5 to 10 minutes. Do not get water above 115, it will kill the yeast and the dough will not rise. Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
- Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
- Use a wooden spoon to combine the ingredients. Once the intial mixing is done, you can oil your hands and begin kneading the dough.
- Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
- Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours. It should double in size.
- The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
- After removing it from the fridge, let the dough come to room temperature. Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer. Thick or thin according to your tastes.
- Preheat pizza sone to 450-500 for 1 hour.
- Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.
Nutrition Facts : Calories 128.2, Fat 2.1, SaturatedFat 0.3, Sodium 292, Carbohydrate 24.1, Fiber 2.4, Sugar 1.1, Protein 3.9
CALIFORNIA PIZZA KITCHEN PIZZA DOUGH
Years ago, in finer times, the California Pizza Kitchen website listed their recipes for pizza dough and tomato sauce. Unfortunately they've long since removed that particular content, but not before yours truly could write down the recipe. FAIR WARNING - This is an overnight pizza dough. It can be used day-of, but the difference in flavor is staggering.
Provided by Pain au Chocolat
Categories European
Time P1DT10m
Yield 2 small pizzas or calzones, 2 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve the yeast in the water and let it proof for 5 to 10 minutes. The yeast should have a little island of fizz/bubbles before you start. (if you're using instant yeast dissolve it in the water and skip the proof).
- In a separate bowl mix all of the dry ingredients and create a little well in the middle. Dump your yeast mixture and the olive oil into the well and stir with either your fingers or a wooden spoon.
- Once a lumpy kind of dough forms lightly oil your hands and start to knead the ball. Knead it for at least 5 minutes, until the dough is smooth but slightly tacky.
- Lightly coat the ball in olive oil and place in an airtight container, allow to rise at room temperature for 1 1/2 to 2 hours.
- You can use the dough at this point, but for a finer texture and a nice, mellow sort of tang do the following: Deflate the dough, bunch it back up into a ball, put it back into the container, and stow it in your refrigerator overnight.
- About 2 hours before you're going to make your pizza remove the dough from the refrigerator, deflate again, and split into 2 equal portions. Roll both portions into balls, sealing any cracks as tightly as possible. Place the new dough balls on opposite sides of a shallow dish and cover with plastic wrap. Let them sit at room temperature for the aforementioned 2 hours (they'll be much easier to shape).
- After this just heat your pizza stone (or failing that, the floor of your oven with both racks taken out) to 500 degrees F, roll out your dough balls, top them, and slide them into the oven using a cornmeal-dusted pizza peel (or failing that, anything smooth and thin enough to manuever, like a cutting board).
- Your pizzas will cook very quickly, so it's easier to just eyeball their progress than try to time them.
Nutrition Facts : Calories 483.3, Fat 14.6, SaturatedFat 2, Sodium 1167.7, Carbohydrate 76.6, Fiber 3.1, Sugar 4.4, Protein 10.5
WHOLE-WHEAT, FLAX AND HONEY PIZZA DOUGH
The best whole-wheat pizza dough I have had thus far. I found this recipe at eatcleanlivegreen.com but it originally comes from the Eat, Shrink and Be Merry cookbook.
Provided by GoYaGirl
Categories Breads
Time 45m
Yield 1 12 inch pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flours, flax meal, yeast and salt. Mix well.
- Measure warm water in a measuring cup, stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough onto lightly floured surface, knead for 2 minutes. Spray another bowl with nonstick spray and place dough inside. Cover with plastic wrap and let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch cookie sheet with nonstick spray and dust with cornmeal.
- When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12 inch circle. Transfer dough to prepared pizza pan. Top with pizza toppings and bake for 15 minutes in a 425* oven. Or, prick crust with a fork and baked untopped for 6 minutes. Remove crust from oven, top with pizza toppings and bake for an additional 8-10 minutes.
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WHOLE WHEAT PIZZA DOUGH WITH HONEY AND OLIVE OIL
From bowlofdelicious.com
Ratings 5Calories 147 per servingCategory Pizza
- Add yeast to the warm water and honey. Mix together and let sit until foamy and about doubled in size (about 10 minutes).
- Mix yeast mixture and 1 tablespoon olive oil in to flour mixture. Stir with a wooden spoon until combined. Turn onto a well-floured surface and knead with your hands until dough is stretchy and elastic, adding flour as needed.
- Form a ball with the dough and turn to coat in an olive-oil covered bowl. Cover with a clean kitchen towel and allow to rise for one hour in a warm, draft free area.
EASY-TO-MAKE HONEY WHOLE WHEAT PIZZA DOUGH RECIPE
From foodal.com
Reviews 11Category PizzaCuisine American / ItalianTotal Time 465744 hrs 29 mins
- Combine the flours and salt in the bowl of your electric mixer (or in a large bowl). Stir in the yeast. Pour the warm water over the top, then add the honey. Use a large wooden spoon to mix it to form a shaggy dough.
- , attach the dough hook and mix until all the flour is moistened. Let rest 5 minutes, then continue mixing for an additional 5-7 minutes. The dough will be fairly sticky, but not overly so. Oil your hands with spray oil, then scrape the dough out of the bowl. Pull the sides around to the bottom to create a ball. Spray the bowl liberally with oil, then place the ball of dough back into the bowl. Cover.
- , spray a large wood cutting board with oil, and spread it over the surface with your hands. Add a dusting of flour, then dump the dough onto the board. Knead, adding flour as necessary, until the dough is smooth, about 8-10 minutes. The dough is going to be sticky, so having a bench knife on hand will be very useful. Shape into a ball and place into an oiled bowl. Cover.
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