Fat Larrys Pizza Dough Food

FAT LARRY'S PIZZA DOUGH

Steps:

• In a large bowl, dissolve yeast in 1/4 cup lukewarm water.
• Let sit for 10 minutes until it begins to be foamy.
• Add one cup flour and stir well.
• Add an additional 1 1/2 cups of flour and 1/2 cup of water and mix again.
• Mix in 1 tablespoon of regular olive oil and the salt, 1/2 cup water, and an additional 1/4 cup of flour.
• The dough should form a ball and be a little sticky.
• Add more flour or water if it's either too wet or too dry.
• By this point, you'll probably be using your hands to mix it.
• Sprinkle some of the remaining flour onto a board and knead dough on it 8-10 minutes, until smooth and elastic.
• Form dough into a ball.
• Oil a large clean bowl with 1 teaspoon regular olive oil and place dough in it, turning so all sides are lightly oiled.
• Cover with a towel and put in a warm place to rise until doubled in bulk, about 2 hours.
• Punch down dough with your fist, turn onto floured board and knead 1-2 minutes.
• Form dough into either 2 or 4 evenly sized balls, depending on what size pizza you wish to make (either two 12-inch or four 8-inch pizzas).
• At this point you can freeze the dough balls up to a month, individually well wrapped in plastic.
• Proceed with unfrozen dough as described below.
• Preheat the oven to the highest baking temperature you can (which is probably about 500 degrees - don't use the broil setting).
• If you are using a pizza stone (which is really a heavy tile they sell at cooking stores), place it in the oven before heating.
• To make the 2 larger crusts: roll out one crust at a time. Place one dough ball back in the bowl and the other on the floured board. (If using a pizza stone, place the dough you are going to roll out on a pizza peel generously coated with cornmeal. Proceed on the pizza peel as you would on the floured board.) Let the dough on the board sit a few minutes-it will be easier to roll out. Roll dough into a rough circle using a rolling pin, and then pushing out to form the final shape, making a slightly thicker rim around the edge. Or you can press dough ball into a rough circle, and then pick it up on your two fists and turn, stretching dough gently until it is desired thinness. Finish shaping on floured board. For thin-crusted pizza, make dough about 1/4-inch thick. For Sicilian, about 1/2 to 3/4-inch thick (see below).
• If using a pizza stone, put whatever toppings you are using on crust, then put pizza on stone by sliding the pizza peel out with a quick jerk so pizza slides onto the stone. Cook 15-20 minutes.
• If baking pizza in a pizza pan or on a baking sheet, lightly oil pizza pan or sheet and place formed dough on it, adjusting shape to final form you want. Add desired topping and bake 15-20 minutes.
• For Sicilian pizza, divide into 2 larger dough balls. Rollout dough no less than 1/2-inch thick. Proceed as described above for pizza stone or pan baking. The traditional way to cook Sicilian pizza is in a lightly oiled rectangular 9 x 13-inch pan, rolling it into a basic rectangle and then shaping it to fit inside the pan with your hands. Because of the thickness, bake 20-25 minutes with its toppings.
• While first pizza is cooking, repeat process with second ball of dough.
• Just before serving, sprinkle each pizza with half the parsley and oregano and drizzle with extra virgin olive oil. This gives you a lovely bit of herb and olive flavor right up front.
• Henry's Notes and Tips: If you're going to have a lot of toppings, you may wish to prebake the crust a few minutes. This is because in a regular oven not all the ingredients will cook through at the same time and you may end up with a soggy center. (You need a much higher temperature for all the ingredients to get cooked at once.) But don't cook dough more than 3 minutes before adding toppings or it will get to done. Also, don't roll out dough too thin that's going to have a lot of toppings-I'd maker them an inch less in size than described above.
• Classis Pizza Toppings.
• The most basic pizza topping is tomato sauce and mozzarella cheese, with a bit of Parmesan and herbs on top. This is often called Pizza Margherita, after Queen Margherita, who it was supposed to have been created for. Traditional pizza toppings to an Italian American range from meats like pepperoni, sausage, sliced meatballs, prosciutto, to spinach, mushrooms, onions, fresh red, green, or yellow peppers, black olives, anchovies, capers, artichoke hearts, and fresh garlic in any way-sliced, slivered, roasted, minced.

PIZZA DOUGH

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.

THE LAST PIZZA DOUGH I'LL EVER NEED

Steps:

• For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
• Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
• Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
• At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
• Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
• For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.

BASIC PIZZA DOUGH

Steps:

• In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
• Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.
• Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.
• Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.
• Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.

LOW CALORIE LOW FAT THIN PIZZA CRUST

Steps:

• Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
• Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
• When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
• NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
• Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
• Makes 1 large pizza or 16 servings.

SUPERHEALTHY PIZZA

Steps:

• Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
• Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
• Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

MY PIZZA DOUGH (FAT FREE)

Steps:

• Dissolve yeast in 1/4 cup water, let stand for about 5 minutes.
• Dissolve salt in 1 cup of warm water, place in a large bowl; add yeast and about 2 1/2 cups of sifted flour to the bowl - stir well to make a soft dough.
• On a board, place remaining flour, make a well in center and add the dough to the well.
• Knead the remaining flour into the soft ball of dough, turning the dough 1/4 turn as you knead and add flour, until dough is smooth and elastic and does not stick to hands or unfloured board.
• Cover dough and let rise in a warm place for about 45 minutes.
• Divide dough into 2 equal pieces, knead each piece for a few minutes, shape each into a ball, cover with a cloth and let rise for about 1 hour 15 minutes or until doubled.
• Place the dough on a floured board and pound it lightly to deflate it.
• Work and stretch each piece of dough until large enough to cover a round 12-inch pie plate (flouring both sides of dough to keep it from sticking to the board, hands or pie plate/pizza pan).
• Add sliced tomatoes and toppings as desired, bake in preheated 400° oven for 20-30 minutes, remove from oven, let cool for 5 - 10 minutes before slicing, serve hot.

FAMOUS CALIFORNIA PIZZA DOUGH

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.