PIZZA DOUGH
A simple and versatile Italian-style dough that can be chilled or frozen, then shaped and cooked by oven or barbecue
Provided by Jennifer Joyce
Categories Side dish
Time 15m
Yield Makes 4 pizzas
Number Of Ingredients 5
Steps:
- It's easiest to make this in a standing mixer with a dough hook (otherwise mix it in a bowl and knead on your work surface). Put the flour and salt in the bowl and mix the yeast into the water. It's always a good idea to wait 5 mins before using the liquid to see if the yeast is working - little bits will start to rise to the top and you'll know it's active.
- Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together as a ball. If the bottom is still sticking, tip in 1-2 tbsp of flour. Knead for 5-7 mins until the dough is shiny and it springs back when you press your finger into it. (If kneading by hand, it will take you about 10 mins.) Try not to add too much flour if you can. This is a slightly sticky dough, but that keeps it light and it rises beautifully.
- Use oiled hands to remove the dough from the hook and bowl. Oil another bowl and place the dough in it. Turn it around so that it's lightly coated in the oil. Cover tightly with cling film and then a tea towel. Place in a draught-free area that's warm and leave until the dough has doubled in size. If it's a hot day, it should only take 2 hrs to rise, but it could take 4 hrs if it's cold. (If you don't plan to use the dough for a day or two, place it in the fridge straight away; take it out 3-4 hrs before using. Punch it down first and bring it together on a floured surface.)
- Divide the dough into 2 pieces for big pizzas or 4 for plate-sized ones, then shape into balls (see Shaping the dough in tips, below) - dust them in flour as they will be sticky. Keep them covered with a tea towel or cling film while you prepare the toppings. (you can also freeze them in sealed bags. Just thaw in the fridge on the day, then bring to room temperature 3 hrs before using.)
- To shape the dough: If you want to get air pockets and a light but crisp dough, then don't use a rolling pin. It flattens and pops the air bubbles. (Two days in the fridge will produce the most air bubbles - take it out three to four hours before using.) If your dough is at room temperature, you can use your fingers to gently stretch the dough out. Once it's about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm. You can start pressing out the other discs, then wait to do the final bit when you're ready to cook. Once you've mastered stretching the dough out, you can experiment with other shapes: rectangles, rounds or squares all look authentic.
- To cook the pizza: An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza.
- Place the pizza on a floured baking sheet (with no edge) or a pizza peel - this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. The flour will provide the 'wheels' for it to slide onto the grill - don't use oil as it sticks more and won't transfer as well.
- Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill, close the lid (if your barbecue has one) and give it three to four minutes. The dough will puff up; it's ready when the bottom has light brown stripes. Use tongs to pull the dough off and turn it upside down.
- Assemble the pizza of your choice - see 'Goes well with', right, for topping suggestions. Remember that less is more, as the dough will stay crisper and the toppings will cook better.
- Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.
BASIC PIZZA DOUGH
This is my basic pizza dough recipe. It is good for stromboli also. It takes a bit of time but it is more economical than store bought crusts...and it tastes better too!
Provided by Karen..
Categories Yeast Breads
Time 1h45m
Yield 2 twelve inch crusts
Number Of Ingredients 6
Steps:
- Combine sugar, water and yeast in a measuring cup or small bowl.
- Combine flour and salt in a large bowl and make a well in the center.
- Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
- If dough is too sticky, add a bit more flour.
- Knead until smooth on a lightly floured surface.
- Place in an oiled bowl, cover with a towel and let rise until doubled.
- IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
- Punch down and let rest for 10 minutes.
- Makes 1- deep dish or 2- 12-inch pizza crusts.
- To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.
Nutrition Facts : Calories 862.1, Fat 15.6, SaturatedFat 2.2, Sodium 1172.2, Carbohydrate 157.1, Fiber 6, Sugar 13.1, Protein 20.8
QUICK AND EASY PIZZA DOUGH
A very quick way to make your own home-made pizza. This dough rises up nice and has a very light flavour. It can also be made in your bread machine on the 'dough' cycle.
Provided by trishypie
Categories Breads
Time 10m
Yield 1 pizza dough
Number Of Ingredients 5
Steps:
- Mix 1 cup of flour with all other ingredients.
- Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
- Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
- Spread out onto greased pizza pan and top with your favorite toppings.
- Bake at 375 degrees for approximately 15 minutes. Enjoy!
ROBERTA'S PIZZA DOUGH
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, main course
Time 20m
Yield Two 12-inch pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams
RESTAURANT STYLE PIZZA DOUGH RECIPE BY WEIGHT
I have looked for a couple of years for a good restaurant style pizza dough recipe I could make at home. Most of the recipe's I had tried tasted like bread, not pizza dough. This is the closest I have found to a great dough recipe! Please note Recipe is by weight, you will need a scale. Measuring by weight allows exact measurement and can be duplicated perfectly each time. The recipe is based on 65%-68% hydration. Salute to Forno Bravo for the recipe.
Provided by Dad the cook
Categories Low Cholesterol
Time 1h47m
Yield 2 16 'pizza's, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place water and sugar in mixing bowl, stir to combine and add the yeast. Allow yeast to sit until it starts to bubble 10 minutes or so. Then add the flour and salt.
- Run mixer on low speed for 2 minutes or until combined. Then run on medium for 10 minutes.
- Remove the dough from the bowl and form it into a ball. Place the dough in another bowl or even a gallon ziploc bag, and rub olive oil on it to keep it from drying out.
- Let it rest for 1 1/2 hours or until double in size.
- Preheat oven to 500 degrees.
- Cut the dough in half for two regular pizza's or cut it into 4 pieces for thin crust pizza's.
- Roll out the dough and place your favorite toppings on it.
- Bake at 500 degrees for about 10-12 minutes. For a pizza with heavy or a lot of toppings, par bake the crust for about 4-5 minutes.
- Note (I use a pizza stone and preheat the oven for atleast 30 minutes.). I hope you enjoy this recipe!
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