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.
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
SUPER CRISPY THIN PIZZA CRUST
Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.
Provided by catalinacrawler
Categories Breads
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat pizza stone in oven at 500°F.
- Warm water for 20 seconds in microwave.
- Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- In the meantime, combine flour, salt and Italian seasoning.
- Pour yeast over flour mixture and mix well with a heavy spoon.
- Add 1 tbsp flour if needed.
- Turn dough on to a floured surface and knead for 2 minutes.
- Dust more flour on surface if needed .
- Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
- Cut off any excess edges to make a neat circle.
- Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
- Bake at 500°F for 4 minutes.
- Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
- Return to oven for 6-8 minutes.
- Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
- chopped basil.
- minced garlic.
- pepperoni.
- cheese.
- (6-8) 2 tbs dollops of pizza sauce evenly spaced.
CRISPY DEEP-FRIED PIZZA
Steps:
- Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
- Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
- Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
- Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
- Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.
CRISPY PIZZA DOUGH
It's like eating a pizza on a thin tasty cracker. I give a dough recipe for a bread machine, but you can just as easily substitute your own yeast recipe. The part you can't change is the forming of the dough in a skillet and the instructions for cooking the pizza. The crust can be used immediately or frozen for about a month.
Provided by Greg Barrow
Categories Lunch/Snacks
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
- When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
- Cover and let rise in a warm spot 45 minutes.
- Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
- Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot.
- Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
- Sprinkle about a tbs of corn meal into skillet.
- Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
- Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well.
- Sprinkle more cornmeal into skillet.
- Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press.
- Leave in skillet 30 seconds.
- Remove from skillet.
- You've got thin pizza crust!
- •To make pizza--.
- Put sauce, cheese and toppings on crust.
- Pre-heat iron skillet in 410 degree oven.
- Place pizza in skillet.
- Bake for 12 minutes.
- Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula.
- Eat pizza. Give a five star review on recipezaar.com.
Nutrition Facts : Calories 250, Fat 4.3, SaturatedFat 0.6, Sodium 297, Carbohydrate 46, Fiber 2.6, Sugar 3.3, Protein 6.7
THIN & CRISPY PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
- Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
- Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
PIZZA DOUGH
Provided by Bobby Flay
Categories main-dish
Time 1h30m
Yield 4 (10-inch) pizzas
Number Of Ingredients 7
Steps:
- In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
- Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.
THIN CRISPY PIZZA DOUGH FROM AMERICA'S TEST KITCHEN
When I eat thin, I like it crispy. Here's how to do that. There are a bunch of tips and tricks here. EASY!!!
Provided by Ambervim
Categories Low Cholesterol
Time 21m
Yield 2 12 inch pizzas
Number Of Ingredients 6
Steps:
- In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
- With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
- Let dough stand 10 minutes.
- Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
- Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
- Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
- One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
- Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
- Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
- Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round.
- Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
- Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Too much cheese will create a soggy pizza.
- Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
- Remove pizza and place on wire rack for 5 minutes before slicing and serving.
- TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:.
- HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
- DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
- MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
- NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
- Time does not include resting times.
Nutrition Facts : Calories 937.6, Fat 9.2, SaturatedFat 1.3, Sodium 1753.8, Carbohydrate 184.5, Fiber 6.6, Sugar 4.8, Protein 24.8
CRUNCHY PIZZA DOUGH
Cornmeal is added to the dough for added crunch. Easily made in the food processor and no kneading to do.
Provided by Marie
Categories Yeast Breads
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine yeast and warm water.
- Let stand for 8 to 10 minutes or until it is bubbly, then add olive oil.
- Meanwhile, in the bowl of a food processor, using the cutting blade, combine flour, cornmeal and salt.
- With food processor running, slowly add yeast mixture through tube and mix until dough comes to a ball.
- Place dough into a lightly oiled bowl, turn over to coat with oil and cover with plastic wrap.
- Let dough rise in a warm place until doubled in bulk.
- Spread dough out onto a 10x15 baking sheet and let rise for about 15 minutes.
- Top with tomato sauce and your favorite toppings and bake at 450° for about 15 minutes or until brown and crispy.
Nutrition Facts : Calories 640, Fat 15.4, SaturatedFat 2.2, Sodium 1174.4, Carbohydrate 108.5, Fiber 5.2, Sugar 0.4, Protein 15.5
CRISPY CHEWY PIZZA DOUGH
This is a time consuming pizza dough, but TOTALLY worth the effort. The crust is crispy and the inside is chewy.
Provided by JennHansen
Categories European
Time 3h30m
Yield 12 Pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.
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- Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20- 30 minutes to rest. Sprinkle yeast over remaining warm water and set aside to hydrate.
- Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Lightly wet your hand, reach under the dough, and pull about a fourth of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off big chunks of dough. It’s okay to wet your hand a few times to prevent sticking. Pinch through the dough five to six times, rotating the bowl as needed. Fold the dough over itself a few times. Repeat pinching and folding until the yeast, extra water and salt are fully incorporated and a shaggy dough is formed. Cover the bowl and lest rest about an hour.
- Fold the dough one time to develop the gluten. Lightly wet your hand, reach underneath the dough and pull about a quarter of the dough up just until you feel resistance, then fold it over the center. Rotate the bowl and repeat this folding four to five times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.
- Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.
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5/5 (161)Category MainsCuisine Italian, WesternCalories 116 per serving
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- Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.
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- Combine the flour and salt in a large bowl, stir in yeast mixture, and mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead until smooth and elastic -- about 10 minutes.
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- Divide the dough into two equal portions. Shape each piece into a 10-inch circle or 8-by-10-inch rectangle, and place each on a piece of parchment paper or on a greased baking sheet. Cover and allow to rise for 30 minutes, until puffy.
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- In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
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- To start the dough, mix together the active yeast, warm water and olive oil and let the mixture sit until the yeast becomes active. Once it starts to bloom and the mixture looks "creamy", if you're using a stand mixer, use the dough hook and add the flour, 1/2 cup at a time until the dough is sticky and comes together and the flour streaks are gone. The dough will still be a little sticky, but not so sticky that it sticks to every surface. In a well-oiled bowl, flip the dough so it's coated in a thin layer of oil, cover with plastic film and let rise until doubled in volume (1-3 hours).
- Once risen, gently punch the dough down and divide into two balls. Store the other dough ball in tightly wrapped plastic film in the fridge if you don't plan on using it right away.
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- In a medium bowl, stir together einkorn flour, salt, and yeast until combined. Add olive oil, kefir, and warm water, and stir until the mixture starts to come together.
- Using your hands, knead the mixture in the bowl until it forms a smooth dough that is no longer sticky. You want it to be soft and pliable, and it shouldn’t stick to your hands too much. Form into a ball.
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- Adjust the oven rack to its highest position. Preheat the oven to 500 degrees, or its highest setting.
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