Pizza Dough Balls Food

CENTO'S PIZZA DOUGH BALL

Steps:

• Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. NOTE: This recipe yields one large pizza. It can be cut in half to make 2 smaller pizzas if desired.

MINI STUFFED PIZZA BALLS

Steps:

• Prepare all your fillings -- I just make sure everything is diced fine.
• Pizza -- On a floured counter top or you can use corn meal roll out the dough in a large rectangle, about 12"x10". Then cut in 24 squares. Top each square with some of the filling and some of the cheese and then just pick up each square and enclose the dough around the filling and roll lightly into a ball.
• Baking -- place the pizza balls seam side down in a pie dish sprayed well with pam. Don't worry about them being right next to one another. When they are finished, you can pull them about like "cinnimon rolls." I think I got 12 in each pie plate.
• Topping -- Mix the olive oil with the garlic and dried seasoning and brush over the pizza balls and then top with a light dusting of the parmesan cheese.
• Bake -- 15-20 minutes at 400 degrees. I just follow the directions for my pizza dough, usually 4,00 for about 15-20 minutes.
• They will be golden brown, crusty and just serve with marinara. They are small bite size tear away pizza balls which are just great. And like I said, fillings are whatever you like. I like pepperoni, onion, green pepper and mozzarella, but you can use anything, ham mushroom and swiss would be great, sausage, onion, sundried tomatoes, you name it. Just make sure the filling are already pre cooked.
• Marinara -- Heat up the marinara in a small bowl just in the microwave and serve with the pizza.

BASIC PIZZA DOUGH

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

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.

PIZZA DOUGH

Steps:

• In a large mixing bowl (I use my Bosch), dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Add the salt and oil to the yeast solution, mix. Sift in most the flour - mixing while adding.
• When dough is well mixed, I turn up the speed and slowly add the last bit of flour (dough only slightly sticks when touched). Cover mixing bowl and let rise until double (usually about an hour).
• Mix one last time, remove from bowl and form into a ball. Allow the dough to relax for a minute before rolling out. Once on pan, lightly brush the middle (where ever the sauce will touch) with olive oil if using a tomato based pizza sauce.
• Allow dough to rise to desired thickness. Add sauce, a little bit of cheese, toppings and then a bit of cheese on top.
• Preheat oven to 425 degrees F (220 degrees C). Bake pizza until the cheese and crust are golden brown, about 16 to 18 minutes.

PIZZA & DOUGH BALLS DISH

Steps:

• The Base: Get one of your mixing bowls. Mix the Flour, Yeast and Salt together, in the bowl. Then, with your wooden spoon, stir the Olive Oil and Milk in. Gradually add the water, bit by bit, and mix well to form a soft dough.
• Flour a clean surface. Then knead the dough on this surface. To knead dough you do three things: Fold, Push and Turn. This means Fold the dough over, push the dough down and then turn it 90 degrees, then do this again. Do this process for approximately 6-8 minutes, until it is smooth and elastic. You will know it is ready when you can lightly push it with one finger, and it fairly slowly springs back up. When this process is complete transfer it to your second clean bowl and place a clean, damp tea towel over it. Leave it to rise for approximately 40 minutes. Clean all used equipment whilst waiting.
• Preheat oven, to a high setting. When the dough has risen; flour the surface and knead until smooth again; then roll it out on your clean, floured chopping board with a rolling pin. Roll it out to the size of a large pizza base, then roll the left overs in to dough balls. Lastly if you want to, roll over the sides of the pizza base, to form a crust.
• Toppings: Spread the Tomato Puree on the base then sprinkle the Grated Cheese on top. Then top with the remaining toppings: Pepperoni, Chicken Breast Strips, Sliced Olives, Jalapeno Peppers (quantites of your choice). When you have finished, place the pizza and dough balls directly in the centre of the oven (without a baking tray). Bake the pizza until the base is crispy and golden brown. The dough balls should take shorter to cook, depending on the size. Clean all used equipment whilst waiting.
• The preparation: When the dough balls are ready (the pizza will still have longer to bake) take the dough balls out of the oven and put them on your first plate. Put the Garlic and Onion Sauce in your Olive Dish and place on the same plate, beside the dough balls. When the pizza is ready, place it on your second plate and serve immediately (when pizza is hot). Serve both plates together, as a whole dish. Serves 2-3.

DOUGH BALLS WITH GARLIC BUTTER

Steps:

• Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
• Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
• Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.