SOURDOUGH PIZZA CRUST DOUGH
Great sourdough pizza dough to top with your favorites.
Provided by tamaraarlene
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 47m
Yield 4
Number Of Ingredients 4
Steps:
- Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
- Bake in the preheated oven until pale golden, about 7 minutes.
Nutrition Facts : Calories 335 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 603.9 mg, Sugar 2.2 g
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
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.
PIZZA DOUGH (ABM)
This is from my bread machine recipe book... I keep misplacing the book so I'm putting this recipe here so I can always find it!! You can double the recipe if your bread machine can handle 1 1/2 pound loaves.
Provided by my3beachbabes
Categories Breads
Time 1h35m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 7
Steps:
- Add lukewarm water and oil to pan. Add flour, sugar, italian seasoning and salt to the pan. Tap pan to settle dry ingredients, then push some ingredients to the corner. Make a well in the center of dry ingredients; add yeast. Lock pan into breadmaker. Program breadmaker for the dough cycle. When done, remove dough from the pan and place on a floured surface. Knead for 1 minute the let dough rest for 15 minutes.
- Roll dough out to fit your pizza pan. Place on greased pan. Top as desired and bake in a 425 degree oven for 10 - 15 minutes or until nicely browned.
ONE POUND PIZZA DOUGH ABM (OR 1 1/2 POUNDS)
This is based on a recipe from BH&G's Bread Machine Bounty. It's delicious and simple and makes a one pound (or 1 1/2 pounds in parens) pizza dough. Cook time does not include bread machine dough cycle. You may optionally freeze the dough, or half the dough, for later use. To freeze: wrap in plastic wrap and transfer to a freezer bag; seal, label, and freeze for up to 3 months; to thaw, let dough stand at room temperature about 2 1/2 hours or till thawed; you may also thaw overnight in the refrigerator. UPDATE: after reading the first reviewer's comments about the cooking method, I have to confess that while I use this recipe for the dough itself, I've never followed these cooking instructions, nor have I tried to freeze the dough; I've included those instructions because they came with the recipe and I wanted to be thorough in adding this recipe to Zaar. I'm intrigued enough to want to try both cooking methods and freezing the dough and will report back! :)
Provided by mersaydees
Categories Low Cholesterol
Time 30m
Yield 1-2 pizzas
Number Of Ingredients 6
Steps:
- Add the first 5 ingredients to bread machine in the order recommended by its manufacturer. Select dough setting.
- When cycle is complete, remove dough from machine; if making the 1 1/2 pounder, divide it in half.
- TO MAKE A THIN PIZZA:.
- Grease a 12-inch pan or large baking sheet. Optionally sprinkle with cornmeal.
- On a lightly floured surface, roll the dough (for a 1 pounder) or each dough half (for the 1 1/2 pounder) into a 13-inch circle. Transfer to pan or baking sheet. Do not let dough rise.
- Bake in a 425°F oven about 12 minutes or till browned.
- Top with pizza sauce and toppings of your choice.
- Bake 10 to 15 minutes more or till bubbly.
- TO MAKE A PAN PIZZA:.
- Grease a 9x9x2-inch baking pan (or 2 pans if your making both halves of the 1 1/2 pounder); optionally sprinkle with cornmeal.
- Roll out the 1 pound dough or each half of the 1 1/2 pounder to fit the bottom of the pan(s), and to reach halfway up the sides of prepared pan(s).
- Cover and let rise in a warm place till nearly double (30 to 45 minutes).
- Bake in a 375°F oven for 20 to 25 minutes or till lightly browned.
- Top with pizza sauce and toppings of your choice.
- Bake 15 to 20 minutes more or till bubbly.
Nutrition Facts : Calories 1082.1, Fat 20.8, SaturatedFat 2.8, Sodium 1174.5, Carbohydrate 192.4, Fiber 7.8, Sugar 0.7, Protein 27.4
PIZZA DOUGH FOCACCIA (ABM)
I got the pizza dough recipe from my Breadman Breadmachine book. I made a 2 lb. dough. I put the ingredients into the machine in the order as I have listed them. I added fresh and dried herbs, a small piece of pimento from a jar, some kalamata olives as well as some minced garlic and Romano cheese. I cut everything up fairly fine. I also sprinkled some fresh ground smoked black pepper on this. The possiblities for this are endless, depending on what you like. You could probably divide this in half and make two smaller focaccias if you wish, though, the cooking time might be different with a smaller focaccia.
Provided by Chef Joey Z.
Categories Breads
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put all the ingredients into the bread machine in the order given.
- Turn it on to your dough setting.
- When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
- Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
- Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want.
- At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
- Let the dough rise for about 15-20 minutes.
- Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven.
- When done, remove with your pizza peel and set on a metal wrack to cool.
- Bon Appetit!
Nutrition Facts : Calories 295.6, Fat 5.2, SaturatedFat 0.7, Sodium 778.5, Carbohydrate 53.6, Fiber 2.1, Sugar 1.6, Protein 7.5
THIN CRUST PIZZA DOUGH (ABM)
Thin crust lovers you are in for a treat. For exceptional pizza, go to your local Home Depot or Lowes store and buy unglazed quarry tiles. They are very inexpensive. Position your oven rack as low as it will go in your oven. Line oven rack with unglazed quarry tiles (I use about 6 in my oven). Preheat oven at 500 for about 1/2 hour.
Provided by luvmybge
Categories Breads
Time 1h
Yield 1 14inch Pizza
Number Of Ingredients 6
Steps:
- Add ingredients to your bread machine according to manufacturer directions.
- Set for dough or pizza dough.
- My Breadman Ultimate has 2 dough settings one for dough and one for pizza dough.
- Add additional flour if needed while machine is mixing if dough seems too sticky.
- When machine signals that dough is done, remove from machine to lightly floured board or counter top.
- Sprinkle pizza pan with a little cornmeal.
- Stretch dough into circle or roll into circle to fit your pizza pan and put in the pizza pan that you've sprinkled with cornmeal.
- Top pizza with desired toppings.
- (pizza sauce, pepperoni,shredded mozzerella cheese, mushrooms, onions, green pepper, sausage).
- Use you imagination.
- Put pan of pizza in preheated oven on top of quarry tiles.
- Bake for 5 minutes.
- Then grab pan and carefully shake pizza off of pizza pan onto hot quarry tiles.
- This will help to crisp up the bottom crust.
- Bake for additional 5-7 minutes or until pizza is done.
- Carefully slide pizza back onto pizza pan for easy removal from oven.
- Slice into pie wedges and enjoy!
SOURDOUGH PIZZA DOUGH - ABM
Came up with this to handle some of the surfeit of an especially good potato-based sourdough starter. Rises beautifully & yields 2 large chewy blistered crusts to fire up on your favorite pizza stone/unglazed piece of terra cotta tile. Our current favs are Italian sausage, sweet yellow onion & fresh torn basil. Eagerly awaiting our tomato crop so we can be making Pizza Marguerite entirely out of the garden!
Provided by Busters friend
Categories Sourdough Breads
Time 2h5m
Yield 2 pie crusts
Number Of Ingredients 8
Steps:
- Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL).
- Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day).
- Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.
- Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.
Nutrition Facts : Calories 945.9, Fat 15.7, SaturatedFat 2.2, Sodium 1170.2, Carbohydrate 174, Fiber 6.3, Sugar 6.9, Protein 23.4
BASIL & GARLIC PIZZA DOUGH (ABM)
A flavourful pizza dough that I often make ahead and refrigerate (can be frozen as well). Using the bread machine makes homemade pizza crust extremely easy! I use this dough for flatbread for bruschetta, as well. This recipe makes two 12" thin crust pizzas, one 14" thick crust pizza, or one 15x10" thin crust "party" pizza. You can make this a wheat crust by using half whole wheat and half white flour. (Prep time does not include bread machine processing time.)
Provided by Katzen
Categories Yeast Breads
Time 40m
Yield 1 14, 8 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer. Process on Dough setting.
- Sprinkle cornmeal on pizza pan.
- Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle. Roll out dough and place on pizza pan.
- Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.
THIN CRUST PIZZA DOUGH
I was given this recipe from a chef at a local gourmet pizza & Italian restaraunt. Makes enough for four 10" thin crust pizzas
Provided by yanny the mad cook
Categories Lunch/Snacks
Time 35m
Yield 4 thin crust bases, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put yeast in water with sugar and disolve. Add to flour and salt and mix for 8 minutes in a mixer with a dough hook. Stand and allow to double, knock back and roll out.
- Add your toppings, cook in oven on high, 240 degrees.
Nutrition Facts : Calories 460.9, Fat 1.3, SaturatedFat 0.2, Sodium 43.9, Carbohydrate 96.2, Fiber 3.8, Sugar 0.3, Protein 13.7
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