Kittencals Pizza Dough Food

KITTENCAL'S OVERNIGHT PIZZA CRUST #2

Steps:

• Proof the yeast with 1 teaspoon sugar in 1-1/2 cups warm water for about 8-10 minutes or until foamy.
• Meanwhile fit a heavy-duty stand mixer with the kneader blade.
• In the bowl, place 4 cups flour with 1/2 cup oil (can use vegetable or Canola oil) 1 teaspoon sugar, 2 teaspoons salt and the fresh chopped garlic or garlic powder (if using).
• After the yeast is proofed and foamy, add it to the bowl and start kneading, adding in more flour if needed to create a soft smooth dough (knead for about 8-10 minutes).
• Remove the dough to a lightly floured surface and let rest for about 10 minutes.
• Grease a large bowl.
• Gather up dough and knead gently for about 30 seconds and place into the bowl.
• Cover and let rise for about 1 hour (might take more or a little less than 1 hour) or until the dough doubles in size.
• Punch down dough.
• Shape into a large ball.
• Generously oil the outside of the dough ball, and place in a heavy-duty ziploc plastic bag and close the bag.
• Place in the fridge overnight.
• If the dough keeps rising in the bag, just punch lightly with hands and it will go down (you might have to do this several times, it will not effect the texture or taste).
• When ready to use roll out dough and place on a large pizza pan or two small pans, trim ends with a pizza cutter.
• Top with sauce then sprinkle with cheese and then top with favorite toppings (I like bacon and mushrooms!) the cheese must be put on before the toppings and over the sauce.
• Set oven to 425 degrees (bottom rack) and place into the oven immediately without preheating.
• Bake for about 30 minutes or until the crust is light brown on bottom.

KITTENCAL'S PIZZA SAUCE

Steps:

• In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
• Add in garlic and saute for 2 minutes, stirring constantly.
• Add in the tomato paste; stir and cook 1 minute.
• Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
• Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
• *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
• Delicious!

KITTENCAL'S BEST GARLIC PIZZA DOUGH FOR THE BREAD MACHINE

Steps:

• 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).
• Press the dough cycle and start.
• 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.
• When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.
• Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).
• Stretch into desired size for your pizza pan.
• *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.

KITTENCAL'S PIZZA DOUGH

Steps:

• Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
• Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
• When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
• With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
• Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
• Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
• Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
• Place the dough into a well-oiled bowl (I just use the same bowl).
• Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
• At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
• Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
• Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
• Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
• Trim the dough that is hanging around the edges (I use a pizza cutter for this).
• Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
• Bake as desired.

KITTENCAL'S SWEET DOUGH

Steps:

• Prepare a heavy-duty stand mixer with dough hook.
• In a cup place the 1 egg and cover with warm water (not hot!) leave in water for about 6-7 minutes to bring to room temperature.
• In a Pyrex measuring cup or bowl place 1 cup milk, butter, salt and 1/2 cup sugar.
• Microwave on HIGH for about 1 minute and 22 seconds, remove and mix the ingredients to combine the sugar and salt until dissolved (the butter will have slightly melted, but does not have to be completely melted) if the milk feels warm enough, then it is okay, if not place back into the microwave to warm another couple seconds;cover with a cloth and set aside.
• In the stainless steel mixer bowl, add in 4 cups flour (to start) and the egg.
• In a small cup proof your yeast with 1/2 cup water and 1 teaspoon sugar for 8-10 minutes until foamy.
• After the yeast is proofed, pour milk mixture and yeast mixture into the bowl, and begin kneading process.
• Continue to knead adding more flour to create a soft semi-sticky dough that holds around the kneading blade (careful not to add in too much flour, as that creates a heavy-textured dough after baking, this is the trick to a light, airy dough!).
• Continue to knead the dough for about 6-8 minutes until smooth and elastic.
• Remove dough from the bowl, and place on a slightly floured counter or board.
• Cover dough with a clean tea towel, and let rest 5 minutes (the dough might feel very sticky, but will come together after 10 minutes resting time).
• After 5 minutes, knead gently for about 30 seconds (dough will come together nicely).
• Oil/grease large bowl (I just use the same stainless steel mixer bowl to rise in).
• Place the dough in bowl to rise until doubled (approximately 1-1/2 hours, or could take shorter or longer time).
• Remove the dough, and punch down.
• Shape into desired shapes, and let rise once again for approximately 40 minutes, or until double.