RYE PIZZA DOUGH
This is a tasty change up from the predictable fast-ball delivery pizza.
Provided by Doug
Categories Bread Pizza Dough and Crust Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Mix 2 1/2 cups all-purpose flour, rye flour, and salt together in a bowl.
- Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
- Pour yeast mixture into flour mixture.
- Pour remaining 1 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
- Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour.
- Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 46.9 g, Fat 4 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 0.6 g, Sodium 293.8 mg, Sugar 0.8 g
RYE PIZZA WITH FIGS, FENNEL, GORGONZOLA & HAZELNUTS
Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs - perfect for lunchtime entertaining
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Yield makes 2 x 30cm pizzas
Number Of Ingredients 18
Steps:
- To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to 'sponge' for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 - 3 hrs.
- Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn't turn brown.
- Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.
- An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.
- Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.
Nutrition Facts : Calories 698 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 46 grams sugar, Fiber 16 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
PUMPERNICKEL PIZZA CRUST
Make and share this Pumpernickel Pizza Crust recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- FOOD PROCESSOR METHOD: Put first 7 ingredients into food processor fitted with dough blade.
- Stir molasses into warm water in small bowl. With machine running, pour molasses-water mixture and cooking oil through tube in lid. Process for 50 to 60 seconds. If dough seems sticky to remove, add about 1/2 teaspoons flour to make it easier to handle.
- HAND METHOD: Put first 7 ingredients into medium bowl. Stir together well.
- Add warm water, molasses and cooking oil. Mix well until dough leaves sides of bowl. Knead on lightly floured surface for 5 to 8 minutes until smooth and elastic.
- TO COMPLETE: At this point you may choose to roll out and press in greased 12 inch pizza pan, forming rim around edge. Or place dough in large greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size. Punch dough down. Roll out and press in greased 12 inch pizza pan, forming rim around edge.
- Company's Coming.
Nutrition Facts : Calories 282.9, Fat 7.8, SaturatedFat 1.1, Sodium 297.1, Carbohydrate 48.3, Fiber 4.8, Sugar 6.6, Protein 6.3
SOURDOUGH PIZZA
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Treat
Time 2h
Yield Makes 6 pizzas
Number Of Ingredients 7
Steps:
- Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
- Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
- To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
- Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Nutrition Facts : Calories 502 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.3 milligram of sodium
PIZZA DOUGH ROUNDS
Provided by Diane Rossen Worthington
Yield Makes two 9-inch dough rounds
Number Of Ingredients 8
Steps:
- Place 1/4 cup warm water in medium bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until very puffed, about 6 minutes.
- Mix both flours, cornmeal, and salt in processor. Mix 3/4 cup warm water and 2 tablespoons oil into yeast. With machine running, gradually add yeast mixture to dry ingredients. Mix until dough just comes together, adding more water by teaspoonfuls if needed. Process 1 minute.
- Transfer dough to lightly floured work surface. Knead 1 minute. Lightly brush large bowl with oil. Transfer dough to prepared bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Transfer dough to lightly floured work surface; knead gently. Form dough into 2 balls. Place each on 1 sheet of parchment paper and press out to 9-inch round. Cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Freeze 45 minutes. Transfer to refrigerator. Let stand at room temperature 30 minutes before continuing.
- Roll out dough as directed in recipe.
PARTY PIZZAS
"A batch of these snacks gets cleared away fast with the irresistible combination of creamy cheese and lightly seasoned meat on crispy toast," assures Carolyn Snow of Sedalia, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 792mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
DARK RYE BREAD (DOUGH MADE IN THE BREAD MACHINE)
This bread is perfect used for sandwiches! Lovely texture, inviting aroma!, and yummy flavour! The colour AND flavour can easily be adjusted to suit your own taste.
Provided by Karin...
Categories Breads
Time 30m
Yield 1 beautiful loaf of Dark Rye bread
Number Of Ingredients 11
Steps:
- Place all of the above ingredients, accurately measured and in the order I have listed them, into the bread machine.
- Select the 'dough' cycle.
- When the cycle is complete, take the dough out of the bread machine, place it in a well greased bowl, cover and leave to rise in a warm place for about 1/2 an hour.
- Then knead the dough lightly (while still in the bowl), for about 1 minute.
- Turn out onto a lightly floured surface.
- Either 'pat' the dough into a ball, flatten slightly and pinch all the edges underneath, and place in a round pan and dust with flour, OR 'pat' the dough into a 'log' shape and place in a loaf tin, for a rectangular or 'brick' shape.
- Leave the dough to rise again, this time for about 1 hour or until it has risen to about double it's original size.
- Bake at 200°C for about 30 minutes.
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EASY HOMEMADE RYE PIZZA DOUGH - HäLSA NUTRITION
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- Measure out one cup of warm water. It's usually ideal at 110-115 degrees Fahrenheit, but refer to your yeast package. Sprinkle the yeast and sugar over the water. (I usually do this all in a liquid measuring cup, but you could transfer the water to a bowl too). Let stand for about 5 minutes, or until frothy.
- To a standing mixer with the paddle attachment installed, add 2 cups of all-purpose flour, the cup of rye flour, and the salt. Mix together to combine. With the mixer running at low speed, pour in the yeast mixture and the olive oil. Process until just combined, about 10 seconds. Replace the paddle attachment with the dough hook. Knead the dough until smooth and elastic, about 2-3 minutes. If the dough still seems sticky, add more flour, 1 tablespoon at a time, until no longer sticky.
- Add 2 cups of the all-purpose flour, the rye flour, and the salt to a large mixing bowl. Stir together with a whisk. Next, add in the yeast and water mixture and the olive oil. Stir together with a wooden spoon until it resembles a dough. Transfer the dough to a floured surface and knead for about 15 minutes. If sticky, add 1 tablespoon of flour at a time until no longer sticky.
- Lightly grease another mixing bowl with a little olive oil. Transfer the dough to this bowl, cover with a clean tea towel, and let rise in a warm spot for about 1 ½ hours.
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