THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
NO-YEAST PIZZA DOUGH
The remarkable thing about this easy pizza dough is that it contains no yeast -- and no yeast means no waiting. The pizza takes about 20 minutes from start to finish, and comes out fluffy and crisp on the bottom.
Provided by Food Network Kitchen
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack about 8 inches from the broiler element and preheat the broiler.
- Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
- Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
- Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
- Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.
JIM LAHEY'S NO-KNEAD PIZZA DOUGH + MARGHERITA PIE
Though Jim Lahey loves smart, unusual toppings, in this no-knead pizza recipe we went with his version of the classic mozzarella Margherita pie.
Provided by Genius Recipes
Categories Snack
Yield Makes four 12-inch pizza crusts
Number Of Ingredients 11
Steps:
- In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands (see slideshow).
- Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) 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.
- 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.
- 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.
- Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500° F for 30 minutes.
- Shaping the disk (Method 1): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 10-12 inches. Don't worry if it's not round. Don't handle it more than necessary; you want some of the gas bubbles to remain in the dough. It should look slightly blistered. Flour the peel (or an unrimmed baking sheet) and lay the disk onto the center. It is now ready to be topped.
- Shaping the disk (Method 2): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 6-8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider until the disk reaches 10-12 inches. Set the disk on a well-floured peel (or unrimmed baking sheet). It is now ready to be topped.
- Drain tomatoes and pass through a food mill or just squish them with your hands-it's messy but fun. Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.
- Switch the oven to broil for 10 minutes. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Distribute 10 to 12 hunks of mozzarella (about 7 ounces) on top.
- With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 to 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.
- Using the peel, transfer the pizza to a tray or serving platter. Sprinkle the Parmigiano and salt evenly over the pizza. Distribute the basil on top. Slice and serve immediately.
NEAT PIZZA PIZZA DOUGH
This is the dough recipe that Neat Pizza used in 2006. Disclaimer: Your pizza dough will be trully awesome if you're able to find high - gluten flour. Your pizza dough will be trully awesome if you have a stand mixer. If not it will take some tweaking and hard work. Your pizza will be trully awesome if you buy a pizza screen. Google search pizza screen and pick one up. If you're using a cookie sheet try cooking it on your floured cooking sheet for ten minutes and then scooting it onto the oven rack for a few minutes of crispifying at the end. Be careful. PS. If you want to make a lot of pizza: 2 16" pizzas 2 1/4 cups warm water 3 tablespoons & 3 teaspoon sugar 3 teaspoon pure olive oil (or extra virgin) 1.5 teaspoon salt + 6 cups high gluten flour (or other) 3 teaspoon active dry yeast Follow the same procedures from before just divide your dough into two seperate dough balls after it is mixed. Also let them rise in seperate containers. EAT NEAT!
Provided by MGT1103
Categories < 60 Mins
Time 45m
Yield 1 14" Pizza, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make a 14" pizza:.
- Combine the following ingredients in a mixing bowl and stir briefly:.
- 3/4 cup warm water (90-110 F).
- 4 teaspoon sugar (brown or white).
- 1 tespoon pure olive oil (or extra virgin).
- 1/2 teaspoon sea salt (or salt salt).
- Add add the following ingredients to the mixing bowl:.
- 2 cups high gluten flour aka patent flour (or bread flour or all purpose).
- 1 teaspoon active dry yeast.
- If you have a stand mixer, mix for 8 minutes or so on a low to medium speed. If the dough gets stuck on the hook turn off the mixer and remove. Mix until nothing sticks to the bowl. The dough should be sticky to the touch, but not stick to you. And of course add more flour if the dough is not stiff enough. Mix until a cohesive ball forms.
- For those of you with hand mixers, good luck. Find those dough hooks and get to work. Mix dough until a cohesive ball forms. Turn over onto a floured surface and kneed into a ball if you must.
- Lastly if you have neither a hand mixer or stand mixer, but do have a wooden spoon. try mixing your dough adding half a cup to your mixture at a time.
- After your dough is mixed form a ball with it and place it in an olive-oiled (1 tsp) circular container such as a bowl for it to rise. Make sure that said container is at least twice as large as your dough ball will grow. Cover your container with foil or a plate or towel or t shirt or seran wrap. Let your dough rise until it doubles in size (45 minutes - 1 hour). If you have the time put your dough in the refidgerator over night as it will gain flavor and texture.
- When you're ready to prepare your pizza pre heat your oven to 450 F and flop your dough ball onto your floured counter and pat it slap it spread it into a shape that you like. Try kind of working on the dough circularly working around an axis and expanding from there. Consider the fact that your dough will expand in the oven and adjust the thickness accordingly. Use a rolling pin if you want to. I've used a wine bottle as a rolling pin to get the dough to spread out evenly.
- After sprinkling surface with cornmeal or flour, put your crust onto a pizza pan, cookie sheet, or (preheated) pizza stone and then take liberty to dress your pizza in sauce and cheese and all of your dreams. We made our sauce from scratch and you can too! We mixed one part provalone to two parts mozzarella.
- Cook your pizza at 450 F for 12-15 minutes or until crust is golden brown.
- I like to brush the crust with melted butter and minced garlic when i take it out of the oven. After that i sprinkle parmesan all over the pizza.
- Go crazy with your pizza. Try substituting white flour with potato flour, semolina flour, hemp flour, rye flour, or wheat flour. Try substituting sugar with honey or malt instead of sugar. Try not using sugar at all! Try using beer instead of water. Get freaky with your toppings. Try halibut, potatoes, carrots, mangoes, or corn! Zucchini, squash, and sweet potatoes! Mix gorganzola with mozzarella and provolone with piccarino. Crack eggs on your pizza when it's half-cooked for a breakfast pizza!
- Pizza is a vehicle of awesomeness. If it's awesome you can probably put it on a pizza.
Nutrition Facts : Calories 246.7, Fat 0.7, SaturatedFat 0.1, Sodium 293.3, Carbohydrate 52.3, Fiber 1.9, Sugar 4.4, Protein 6.8
NO DOUGH MEAT CRUST PIZZA FOR THE LOW CARB DIETER
Tastes like a pizza, cuts like a pizza, yet there is no dough....though do have a fork and knife on hand for eating purposes because it can get a little messy if eaten with hands only. I am a South Beach dieter with a love for Italian foods and this is what curbs my craving for pizza. I love mine with the turkey pepperoni slices, onion, green peppers and mushroom. Serve with a tossed salad or marinated veggies.
Provided by TheDancingCook
Categories One Dish Meal
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Meanwhile, brown the ground beef; drain.
- Place meat in a mixing bowl and mix with 1 cup of mozzarella.
- Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
- Top with the rest of the mozzarella, optional toppings and seasonings.
- Bake for about 25 minutes or until cheese is melted and browned.
Nutrition Facts : Calories 976.2, Fat 58.9, SaturatedFat 32.2, Cholesterol 292.8, Sodium 1556, Carbohydrate 6.3, Sugar 2.6, Protein 100.5
QUICK PIZZA DOUGH
The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it's worth the effort - what little effort is required. With the help of two allies in the kitchen - your food processor and your freezer - now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
Provided by Suzanne Lenzer
Categories pizza and calzones, main course
Time 30m
Yield 2 crusts (4 servings)
Number Of Ingredients 6
Steps:
- Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
- Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
- Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
- Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
- Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 0 grams
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