Homemade Pizza Dough And Sauce Food

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.

HOMEMADE PIZZA DOUGH AND SAUCE

Steps:

• In a large bowl, dissolve the yeast and sugar in warm water. Stir and let stand for 5 minutes.
• In a seperate bowl,weigh the flours to equal a combined total of 280 grams (OR) lightly spoon flour into measuring cups and place in a bowl.
• Add 2 tablespoons of cheese and Mrs. Dash to the flour mixture.
• Add the flour mixture to the yeast mixture.
• Stir until a soft dough form and pulls away from the sides of the bowl.
• Turn the dough onto a lightly floured surface and knead for about 6 minutes. If needed, add additional flour, 1 tbsp @ a time to prevent dough from sticking to your hands.
• Place dough in a large bowl coated with cooking spray.
• Turn the dough to coat with spray.
• Cover the bowl with a towel. Let rise in a warm place (85 degrees), free from draft, for 30 minutes or until dough has doubled in size.
• Remove dough from bowl, cover with plastic wrap and place in the refrigerator for up to a day, unless using immediatedly.
• When ready to make the pizza, preheat the oven to 500 degrees.
• Place a rack lowest part of the oven.
• Remove the dough from plastic wrap.
• Place the dough on a lightly floured surface. Roll dough out into a 12 inch.
• circle. (Don't worry about making a perfect circle).
• Lightly sprinkle a round pan with corn meal.
• Roll the dough onto the prepared pan and crimp the edges.
• Lightly spray the surface of the crust with cooking spray, cover with plastic wrap and place in the refrigerator for 30 minutes.
• Remove from refrigerator, remove the plastic wrap.
• Sprinkle remaining cheese on the crust, spread the sauce on the pizza and add the cheese.
• Place pizza in the oven and bake for 10 minutes or until the cheese begins to bubble and crust is toasted, but not burned.
• For the Sauce:.
• Cook the garlic in a small pot coated with cooking spray. Saute for 2 to 3 minutes. Add the water, tomato paste and seasoning. Stir with a whisk and simmer for 20 minutes.

PIZZA SAUCE AND PIZZA DOUGH

Steps:

• For Sauce:.
• If tomatoes are not very finely chopped, you can also use food processor to pulse tomatoes several times or use immersion blender for 10 - 20 seconds.
• Lightly cook garlic in olive oil. Add all ingredients and simmer for about 45 minutes. You will not use all the sauce for 1 pizza. Freeze the rest for later use.
• For Dough:.
• Combine yeast, lukewarm water and honey in a small bowl. This is to proof the yeast and it's ready to use when you see it foaming - about 10 minutes.
• Combine yeast mixture, flour, salt, and olive oil and use bread hook for easy preparation. Knead until satiny smooth. Place it in a oiled large bowl, cover and let rest until doubled about 2 to 2 1/2 hours.
• Or knead for 10 minutes or until smooth. Place it in a oiled large bowl, cover, and let it rest until double - about 2 to 2 1/2 hours.
• Or use automatic bread maker and use the dough cycle. Place in oiled large bowl, cover, and let it rest until double - about 2 - 2 1/2 hours.
• Roll out to fit the pizza pan about 12 inches round. Brush with some olive oil and then spoon on pizza sauce. Use whatever fixings you like on top and bake 425 F degrees oven for about 20 to 25 minutes. Every oven is different so check often to make sure they don't burn and bake until done.

PIZZA DOUGH AND SAUCE

Steps:

• In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
• Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
• Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
• Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
• Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
• Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza.
• Top with meats, cheese and other toppings.
• To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400°F for about 22 minutes.
• Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.

BASIC PIZZA SAUCE

Steps:

• Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

VALERIE'S HOMEMADE PIZZA

Steps:

• In a small bowl, combine the yeast with the warm water, honey and sugar. Let the mixture sit until it begins to foam, about 10 minutes.
• In a large bowl, combine the all-purpose flour, whole-wheat flour, bread flour and salt and then make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 4 minutes.
• Lightly coat a clean bowl with olive oil and then add the dough, turning once to coat the dough in oil. Cover and set in a warm place until it has doubled in size, about 1 hour.
• Prepare a grill for medium-high heat; make sure the grill grates are clean. Have your pizza toppings standing by.
• Cut the dough in quarters, shape into balls and work with 1 ball at a time. Stretch each dough ball into a 9- to 10-inch circle by hand or roll into a bigger (and thinner) circle with a rolling pin.
• With a towel soaked in canola oil, coat the grill grates lightly in oil. Add the dough rounds and cook until grill marks form and the dough stiffens, 1 to 2 minutes. Flip the crusts and cook for an additional minute.
• Remove the crusts to an inverted baking sheet (so they slide off easily). Load the crusts with the desired toppings. Return to the grill, cover and cook the pizzas until the toppings are warmed and the cheese is melted, 2 to 4 more minutes. Remove carefully, cut and serve.

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE

Steps:

• Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
• In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
• Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
• Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
• When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
• Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
• Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
• Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
• Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
• Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
• Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
• Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
• Repeat with the second piece of dough (or freeze it for later).
• Place pizza dough on baking stone or baking sheet with cooking spray.
• Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
• Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
• Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.