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.
BASIC PIZZA DOUGH
Basic pizza dough recipe. With a few ingredients and a couple of hours you'll be 'da bomb' and the whole family will forget about that local pizza joint down the block!
Provided by Dave
Categories Bread Pizza Dough and Crust Recipes
Time 2h40m
Yield 16
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
- Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
- Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
- Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
- Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
- Bake in the preheated oven until golden, 18 to 24 minutes.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 18.3 g, Fat 2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 121.1 mg, Sugar 0.8 g
PERFECT PIZZA DOUGH
Oh man, I can't believe I finally found a pizza crust I love!! I've been on a quest, trying a couple of recipes, but I wasn't ecstatic about the results so far and I'd intended to go through more of the recipes here on zaar. Then I happened to be channel surfing when Alton Brown's program was on...and what was he making? Pizza! I made his recipe and am just thrilled! The only modification I made was taking into account his comments about how to make a less-salty dough (which is how I've submitted this recipe). It's exactly what I've been looking for in a pizza crust--flavourful and chewy, especially as a thin crust, now I can have the fun of practicing my technique on stretching out the dough to the perfect thickness (or rather, uber-thinness)... Prep time includes rising, cooking time includes time needed for dough to rest.
Provided by bikerchick
Categories Breads
Time P1DT45m
Yield 2 pizzas
Number Of Ingredients 12
Steps:
- Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
- Spray your hook attachment with cooking spray and swap it out with the paddle.
- Knead dough for 15 minutes on medium speed.
- After 15 minutes, tear off a small piece of dough and flatten into a disc.
- Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
- If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
- Form the dough into a smooth ball on the countertop, sealing it unto itself.
- Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
- Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
- Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
- Split the dough into 2 equal pieces using a knife or dough scraper.
- Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
- Cover with a tea towel and let rest for 30 minutes.
- If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
- Seal and refrigerate for up to 6 days.
- Sprinkle flour or cornmeal onto peel and place dough onto the peel.
- Using your hands, form a lip around the edges of the pizza.
- Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
- Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
- Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
- To dress the pizza, brush the rim of the pizza with olive oil.
- Spread the pizza sauce evenly over the pizza.
- Sprinkle the herbs onto the sauce and then any toppings you might want.
- Top with cheese.
- Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
- Rest finished pizza for 3 minutes before cutting.
PERFECT PIZZA DOUGH RECIPE
Why order Fast Food or Take Out Pizza EVER again? Make this during the week and always have pizza on hand for the big game, a friendly get-together, and impress that special someone that YOU make your own pizza With this simple to make and easy to prepare pizza dough YOU will be the hit of the next party!!
Provided by Scooter McGee
Categories Yeast Breads
Time 5m
Yield 2 16, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine All Dry Ingredients---.
- Pour water and melted butter into bread machine, pour dry ingredients.
- next, close machine and run standard dough cycle. Once cycle.
- completes. Remove dough, divide into 2 portions and place in lightly.
- oiled or sprayed 1 gallon Zip Lock bag. Place dough in the.
- refrigerator and be ready for pizza anytime!---Good in fridge for 3-4.
- days.
Nutrition Facts : Calories 225, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 876.7, Carbohydrate 41.7, Fiber 2.2, Sugar 3.3, Protein 6.2
PIZZA DOUGH PERFECTION
I have been working on this recipe for awhile now to get exactly what I look for in a pizza crust: sweet, yeasty flavor with a big rise and chewy, bread-like texture. With some help from some fantastic, amazing chefs from this site, I've finally got it! Thanks again and again to duonyte "Chef #50509" , Dee514 "Chef #34146" , and bakingfool "Chef #1170032" for all the wonderful advice and help for a non-baker like me. This is NOT a quick recipe. It takes 4 days to ferment and really develop the flavor I wanted, but IMO it is WELL worth it!
Provided by under12parsecs
Categories Low Cholesterol
Time P4DT10m
Yield 3 medium pizzas
Number Of Ingredients 7
Steps:
- Put 1/2 cup HOT water in a small glass bowl, add 2 teaspoons of yeast and allow to sit for 10 minutes. (This kills the yeast and will add more of a yeast flavor in the finished product without changing the texture of the dough--thanks duonyte.) Put 1/2 cup WARM water in a large glass bowl, add sugar and stir to dissolve. Sprinkle remaining 2 1/4 teaspoons yeast over the top and stir to combine. Let sit 10 minutes. Add 1 cup bread flour and stir to combine. Allow sponge to sit on the counter overnight.
- Add remaining warm water and olive oil. Measure out remaining flour and add one handful at a time, stirring 5 times after each incorporation.
- After the dough has been mixed, before kneading let the dough rest for about 30 minutes so that the flour and water properly combine.
- Turn dough out onto a clean, dry, very well floured surface and knead in more flour until the dough is no longer completely sticky (about 15 minutes--thanks bakingfool), but still a wetter dough. Allow to rise and ferment slowly in the refrigerator for 4 days, punching down once about 8 hours into the rise. (You can use the dough sooner, but having tested it every day for 4 days, I can tell you the flavor improves each day you allow it to ferment--thanks Dee514.).
- Roll out the dough as follows - keep everything well floured when using a wet dough - take balls of dough (about 1lb for 12" pizza), rotate the sides of the ball downward so that maintain a ball shape but stretch out the top; press down the ball with the tips of your fingers to create a circle; stretch out the dough in a circle by hand; then cover with plastic and let it rest for ten minutes; then finish stretching the dough out to the desired size, ensuring the dough is thicker at the edge to form a nice crust (I get 3 medium-sized pizzas that are not too thick not too thin.).
- Top pizza as desired (leaving a 1/2 inch border so the crust rises properly) and bake pizza in the hottest oven you can find (500*-550*) on a pizza stone that has been well pre-heated (at least 30 min) for 8-15 minutes depending on how well done you like your crust and how much you loaded it up!
Nutrition Facts : Calories 637.5, Fat 10.9, SaturatedFat 1.5, Sodium 785.9, Carbohydrate 115.9, Fiber 5.5, Sugar 2.6, Protein 17.4
THE ART OF MAKING THE PERFECT PIZZA DOUGH
Over the past few years there's been several public searches for the best pizza in America and believe it or not, Phoenix Chef Chris Bianco is the hands down winner! There's only five ingredients needed to make a basic pizza dough! So what does he do differently? According to Chef Bianco, it's all in how it's handled. The following recipe is ideal for most pizzas, even great for grilled pizzas! Read the directions carefully before beginning. If you're ever in Phoenix, Bianco's Pizza is a must! UPDATE: The only way we bake pizza today is on the grill using this innovative pan . . . http://www.amazon.com/gp/product/B0002OOMSA/ref=oss_product . An absolute must!!!!
Provided by Galley Wench
Categories Breads
Time 2h
Yield 1 14 Inch Pizza
Number Of Ingredients 5
Steps:
- Make the dough and let it rise:.
- Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture does not appear creamy, discard and start over with new yeast.).
- Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from sides of bowl. (The dough will be wetter than pizza dough you may have made.).
- Knead dough on dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft and elastic, about 8 minutes. Form into 1 ball if baking pizza or 2 balls if grilling, put on a lightly floured surface, and generously dust with flour.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.
- To shape the dough for baking:.
- DO NOT PUNCH DOWN DOUGH. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
- Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round.
- To shape dough for grilling:.
- DO NOT PUNCH DOWN DOUGH. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 9-inch round. Transfer to a floured tray. Repeat procedure with remaining ball of dough. Lightly dust a piece of plastic wrap with flour and invert loosely over pizza rounds. Allow dough to stand for 10 to 20 minutes before grilling.(dough will be slightly puffy).
- Note: The dough can be allowed to rise, covered and refrigerated in a covered bowl for up to one day. Bring to room temperature before shaping. REMEMBER (repeat after me :=) DO NOT PUNCH DOWN!
- Assemble and bake the pizza according to your favorite recipe.
- It can also be frozen for up to 1 month. Thaw and bring to room temperature, but remember, Do Not Punch Down!
Nutrition Facts : Calories 996.2, Fat 9.6, SaturatedFat 1.4, Sodium 3501.4, Carbohydrate 194.2, Fiber 8.6, Sugar 0.7, Protein 29.3
BASIC PIZZA DOUGH - PROCESSOR METHOD
Provided by Food Network
Time 36m
Yield 2 (12-inch) pizzas, serving 4
Number Of Ingredients 5
Steps:
- Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.
- Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
- Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
More about "pizza dough perfection food"
PERFECT PIZZA DOUGH RECIPE | CHATELAINE
From chatelaine.com
HOMEMADE PIZZA DOUGH FROM SCRATCH | FOOD & STYLE
From foodandstyle.com
THE PERFECT PIZZA DOUGH RECIPE - CHEF IN TRAINING
From chef-in-training.com
FOOD-PROCESSOR PIZZA DOUGH | WILLIAMS SONOMA
From williams-sonoma.com
PIZZA DOUGH RECIPE – BEST EVER HOMEMADE PIZZA!
From recipetineats.com
HOMEMADE PIZZA DOUGH RECIPE | CHATELAINE
From chatelaine.com
PERFECT PIZZA DOUGH RECIPE - FOOD.COM
From food.com
5/5 (5)Total Time 2 hrsCategory BreadsCalories 1078 per serving
PERFECT-EVERY-TIME PIZZA DOUGH AND PEPPERONI PIZZA - FOOD …
From foodnetwork.com
PIZZA PERFECTION - FOOD & NUTRITION MAGAZINE
From foodandnutrition.org
THE 5 KEY STEPS TO STRETCHING PIZZA DOUGH - KITCHN
From thekitchn.com
PAN PIZZA PERFECTION – THE ORION
From theorion.com
56 PIZZA PERFECTION IDEAS IN 2021 | RECIPES, PIZZA, FOOD
From pinterest.ca
WHY IS PIZZA THE PERFECT FOOD? - NEW OLD SCIENCE
From newoldscience.com
THE ULTIMATE GUIDE TO PROOFING PIZZA DOUGH - THE PIZZA …
From thepizzaheaven.com
MASTERING THE ART OF PERFECT PIZZA DOUGH - CUMINDA NA CAS
From cumindanacas.com
THE F&W GUIDE TO MAKING PIZZA AT HOME | FOOD & WINE
From foodandwine.com
PIZZA DOUGH FERMENTATION: THE ULTIMATE GUIDE TO PERFECTION
From homemadepizzapro.com
THE TRINITY + PIZZA PERFECTION | RACCOON FOOD
From foodybear.wordpress.com
HOMEMADE THIN CRUST PIZZA PERFECTION | JW8 - WORDPRESS.COM
From jessewait.wordpress.com
DAT PIZZA DOUGH - AUTHENTIC HOMEMADE NY STYLE PIZZA
From dat-pizza-dough.business.site
TWEAKED TO PERFECTION - CANADIAN PIZZA MAGAZINE
From canadianpizzamag.com
PERFECTION PIZZA (A MUST READ!) - NEW YORK STYLE - PIZZAMAKING.COM
From pizzamaking.com
PERFECT EVERY TIME HOMEMADE PIZZA DOUGH - A FOOD …
From afoodloverskitchen.com
31 PIZZA PERFECTION IDEAS | PIZZA, RECIPES, PIZZA RECIPES
From pinterest.ca
PIZZA PERFECTION - RV LIFE
From rvlife.com
PIZZA PERFECTION - TODAY.COM
From today.com
PIZZA DOUGH PERFECTION RECIPE - FOOD.COM
From pinterest.com
PIZZA PERFECTION - HOW TO MAKE A QUICK AND EASY PIZZA DOUGH
From dharism.wixsite.com
PIZZA NIGHT PERFECTION - DELALLO
From delallo.com
READY MADE PIZZA DOUGH BALLS – CHEFS FOR FOODIES
From chefsforfoodies.com
COLLECTIONS - PIZZA PERFECTION - KING ARTHUR BAKING COMPANY
From shop.kingarthurbaking.com
PERFECT FOOD PROCESSOR PIZZA DOUGH - 40 APRONS
From 40aprons.com
PIZZA PERFECTION - MSU HEALTH4U - MICHIGAN STATE UNIVERSITY
From health4u.msu.edu
ACHIEVING A CRISPY PIZZA CRUST WITH A CONVEYOR OVEN - PMQ
From pmq.com
PERFECT HOMEMADE PIZZA DOUGH RECIPE - FOOD FOLKS AND FUN
From foodfolksandfun.net
BETTER-THAN-TAKEOUT PIZZA CRUST GOOD FOR FOCACCIA, TOO - MOTHER …
From motherearthnews.com
PIZZA DOUGH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PIZZA DOUGH PERFECTION - PLAIN.RECIPES
From plain.recipes
BEST BASIC PIZZA DOUGH RECIPE - HOW TO MAKE PIZZA DOUGH - THE …
From thepioneerwoman.com
THE SECRET TO THE PERFECT PIZZA DOUGH RECIPE - SIMPLE JOY
From simplejoy.com
PERFECT PIZZA DOUGH - A FAMILY FEAST®
From afamilyfeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love