WORLD'S BEST PIZZA CRUST
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Provided by Isabeau
Categories Low Cholesterol
Time 1h
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in water.
- Beat in ½ flour.
- Add salt, oil and rest of flour (add more if needed to make handle-able dough).
- Rise in oiled bowl.
- Place on greased pan.
- Add sauce, cheese, etc.
- Bake at 450 20 -25 minutes (til brown).
GRANDMA'S PIZZA
Provided by Michael Symon : Food Network
Categories main-dish
Yield 2 pizzas
Number Of Ingredients 14
Steps:
- For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
- Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
- For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
- For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.
GRAHAM CRACKER CRUST I
This goes great with many pies.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 17m
Yield 8
Number Of Ingredients 4
Steps:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g
GREAT-GRAM GROSSO'S PIZZA CRUST
This pizza crust recipe comes from my great-grandma, Emma Grosso, who was from Italy. It has been enjoyed in our family through the generations and always receives compliments when I share it with friends.
Provided by Kalyna
Categories Bread Pizza Dough and Crust Recipes
Time 2h35m
Yield 8
Number Of Ingredients 7
Steps:
- Combine 1/2 cup warm water, yeast, and sugar in a small bowl. Set aside until foamy, about 5 minutes.
- Mix flour and salt together in a large bowl. Add water, oil, and yeast mixture; mix well.
- Turn dough onto a lightly floured surface and knead until dough forms a solid lump, about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Divide dough in half and spread out onto 2 pizza pans, making two 16-inch pizzas.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 54.3 g, Fat 9.7 g, Fiber 2.1 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 294 mg, Sugar 0.5 g
100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST
I couldn't find the perfect 100% whole wheat graham recipe so I made one. These are highly popular with kids and come together very quickly. You can replace a little of the flour with milled flax, wheat germ, oat bran, or whatever you like. And you can make chocolate grahams by adding 1/3 cup cocoa. Crunch them up to make graham crumbs, which are useful for a lot of things. ALSO, this recipe makes an AMAZING pie crust. Please NOTE: The instructions below are specific about rolling these out very thin, and baking until crisp. If you end up with anything but crisp crackers, they weren't rolled thin enough, and/or they weren't baked long enough.
Provided by Jujubegirl
Categories Breads
Time 25m
Yield 60 crackers, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave or on stovetop.
- Mix together dry ingredients (first 6 ingredients).
- Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
- Line two jelly roll pans with parchment paper or Silpat.
- Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
- Gently score the crackers into rectangles with a pizza or pasta cutter.
- Bake for 15-20 minutes or until crisp and just beginning to brown.
- Let cool on a wire rack.
Nutrition Facts : Calories 33.4, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 49.6, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 0.6
PIZZA DOUGH
Provided by Jim Lahey
Categories Vegetarian Kid-Friendly Vegan Party Small Plates
Yield Makes 4 balls of dough, enough for 4 pizzas
Number Of Ingredients 4
Steps:
- 1 In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
- 2 Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
- 3 Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
- 4 If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
THINNEST CRUST PIZZA WITH RICOTTA AND MUSHROOMS
Asiago cheese is full flavored, so a little gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories -- there are only 305 per serving!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil.
- Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
- Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.
Nutrition Facts : Calories 305 g, Fat 14 g, Fiber 4 g, Protein 14 g, SaturatedFat 6 g
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