GARLIC LOVER'S PIZZA CRUST FOR THE BREAD MACHINE
A delicious chewy crust with the wonderful flavor of garlic baked right in! Quick and easy-to-make recipe for the bread machine. The recipe can be doubled to make 2 pizzas.
Provided by KATHYP100
Categories Bread Pizza Dough and Crust Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.
- When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust.
- Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 1.3 g, Fat 3.4 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 146.8 mg, Sugar 0.5 g
BREAD MACHINE PIZZA DOUGH
I found this recipe on mealsforyou.com and tweaked it a little bit to suit our tastes. I love the addition of the olive oil to the dough. Highly reccommend this one! I hope you like it, too!(prep time does not include time in bread machine)
Provided by Loves2Teach
Categories European
Time 30m
Yield 1 pizza
Number Of Ingredients 5
Steps:
- Add ingredients in the order reccommended for your bread machine and set to dough cycle.
- After it's finished, transfer dough to lightly oiled pan.
- For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
- Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
- Enjoy!
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
PIZZA CRUST (BREAD MACHINE)
My family loves homemade pizza and using my bread machine to make the dough really takes the work out of it. This recipe make a soft thick crust. Sometimes I sprinkle the crust with garlic salt to add even more flavor. Prep time does not include cycle time, as bread machines vary.
Provided by PuglyDuckling
Categories Yeast Breads
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Layer in bread pan according to manufacturer's recommendations.
- Select'dough' setting.
- When dough cycle is done, pat dough into greased 12x15-inch jelly roll pan.
- Prick dough with fork.
- Bake in preheated 400 degree oven for 7 minutes.
- Remove from oven and add desired toppings.
- Baste crust edges with butter.
- Return to oven for 15-20 minutes or until cheese is melted and crust is done.
PIZZA CRUST FOR BREAD MACHINE
A crusty, chewy pizza crust! Our family's favorite! Try make two pizza crusts at once by removing the dough from the machine once it hits the rise cycle and place in a separate bowl. Now you are ready to begin the second crust!
Provided by Marian Collins
Categories Bread Pizza Dough and Crust Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
- Remove after rise cycle and use with your favorite pizza recipe.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 16.3 g, Fat 1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 195.3 mg, Sugar 0.2 g
MY "BEST EVER" BREADMAKER PIZZA DOUGH
This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty!
Provided by HOUSEMANAGER Charle
Categories Yeast Breads
Time 3h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
- REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
- SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
- SPREAD with desired sauce, seasonings and toppings.
- BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
- I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.
CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST
This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time.
Provided by CookingONTheSide
Categories Grains
Time 2h10m
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, dissolve yeast in 1/4 cup lukewarm water.
- Add 1/4 cup flour and the sugar, stir together.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
- Combine the butter and garlic; mix into the dough.
- Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
- Lightly grease a large bowl, add the dough and turn to coat.
- Cover and set in a warm place until the dough is doubled in size, 1 hour.
- Punch dough down, then knead for 2-3 minutes.
- Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
- Preheat the oven to 500 degrees.
- Top the pizza dough with your favorite toppings.
- Lower the oven to 450 degrees and bake for 30 minutes.
Nutrition Facts : Calories 358.1, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 395.2, Carbohydrate 60.8, Fiber 2.8, Sugar 1, Protein 8.4
WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH
Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe.
Provided by soxinsc
Categories Bread Pizza Dough and Crust Recipes
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 82.3 g, Fat 11.2 g, Fiber 3.2 g, Protein 10.7 g, SaturatedFat 1.6 g, Sodium 445.3 mg, Sugar 9.7 g
DEEP DISH PIZZA DOUGH
This is my favorite deep dish pizza recipe. I am not from Chicago, but it is good pizza.
Provided by Jacob Hinchman
Categories Bread Pizza Dough and Crust Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 38.5 g, Fat 17.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 583.2 mg, Sugar 8.4 g
DELUXE DEEP-DISH PIZZA
You don't have to be in Chicago to get delicious deep-dish flavor. My recipe makes it easy, using frozen bread dough. Load it with your favorite toppings, and keep a knife and fork handy. -Jenny Leighty, West Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish. Build up edges slightly. , Spread sauce over crust. Layer with remaining ingredients. , Bake at 400° until crust is golden brown and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 325 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 830mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
GARLIC PIZZA DOUGH FOR THE BREAD MACHINE RECIPE
Provided by jpaison
Number Of Ingredients 8
Steps:
- 1 Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water). 2 Press the dough cycle and start. 3 Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough. 4 When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface. 5 Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze). 6 Stretch into desired size for your pizza pan. 7 *Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
REALLY DEEP DISH PIZZA
Bit like a pizza casserole but this has a crust so theoretically you could pick it up and eat it like regular pizza, but half of the toppings would probably slide off. The toppings listed are mostly suggestions try it this way or using your favorite toppings instead.
Provided by littleturtle
Categories One Dish Meal
Time 44m
Yield 1 9x12, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a measuring cup or small bowl, dissolve sugar and yeast in water.
- Combine flour, parmesan and salt in a large bowl and make a well in the center.
- Pour yeast mixture and oil in well and stir into dry ingredients until dough forms; let rise 5 minutes.
- Preheat oven to 350°F.
- Heat olive oil over medium heat, add hamburger, onions and garlic, season with chili powder and sauté until onions are tender and meat is browned, about 10 minutes.
- Grease a 9x12-inch cake pan, and press dough into pan.
- Pour 1/2 of sauce onto dough, layer 1/2 of all remaining ingredients, top with remaining sauce, then layer on all remaining ingredients (the cake pan will be full at this point).
- Bake at 350°F for 20-25 minutes until the cheese is lightly browned.
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