THE BEST PIZZA CRUST
This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
Provided by Anonymous
Categories Bread Pizza Dough and Crust Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
- Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
- Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
- Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.6 mg, Sugar 1.2 g
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S BEST PIZZA CRUST
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Provided by Isabeau
Categories Low Cholesterol
Time 1h
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in water.
- Beat in ½ flour.
- Add salt, oil and rest of flour (add more if needed to make handle-able dough).
- Rise in oiled bowl.
- Place on greased pan.
- Add sauce, cheese, etc.
- Bake at 450 20 -25 minutes (til brown).
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.
BREAD MACHINE PIZZA DOUGH
This bread machine pizza dough will make pizza night your favorite meal of the week! Perfectly crispy, chewy, yet pillowy soft this homemade pizza dough beats anything you'll ever get at the store. Plus, it's super simple!
Provided by Marina | Let the Baking Begin
Categories Main Entree
Time 2h15m
Number Of Ingredients 6
Steps:
- Add all ingredients to the bread machine's baking pan in the order listed (4 cups flour, 1 3/4 cups water, 1 tbsp salt, 1 tbsp sugar, 1 tbsp dried active yeast, 4 tbsp oil). Close the lid and turn the bread maker to the "leavened dough" cycle which typically runs for 1 hour 30 minutes. After about 20 minutes of the cycle check on the dough to make sure that all flour is incorporated and you have a smooth soft ball. If the dough looks too runny, add a little more flour, one table spoon at a time, until the dough comes into a soft ball. Do not add too much flour or the pizza will be doughy and dense.
- Preheat oven: Meanwhile, place the baking rack in the top 1/3rd of the oven, then put the baking stone or steel on top. Preheat the oven to 550F or as high as your oven will allow for 1 hour before baking.
- Divide and Shape balls: Once the dough cycle is complete turn the dough out onto floured surface and divide into 4 equal pieces, use a kitchen scale if you prefer to be precise.Shape each piece into a taught ball. To do so, flatten the ball into a patty, then fold it in half, then in half again. Continue folding in half until it is too hard to fold it in half again. Now tuck all ends under until you have a smooth, taught ball. Set aside, smooth side up to rest on floured surface for about 15 - 20 minutes, spacing them about 4 inches. Lightly sprinkle with flour and cover with a tea towel to prevent a crust from forming. (See Note 1)
- Prepare the toppings: depending on your preference prepare the toppings & sauce for the pizza.
- Stretch: flour your work surface well, then add 1 dough ball while keeping the remainder of the pizza balls covered. Now, gently press in the middle of the pizza with the flat part of your fingers working around a circle from the inside towards the outer edges to stretch the ball into a 10" - 12" without deflating 1 inch of the outer edge. Tip: Avoid using a rolling pin to roll the pizza dough, while a simpler and quicker method this will deflate the dough, and the pizza will not be as airy and light as it would be if you stretch the pizza.Transfer the pizza dough onto parchment paper (my preferred method), pizza pan (I use this one, but you can use any) or a wooden or metal pizza peel generously sprinkled with semolina.
- Add toppings: add about 1/4 cup of pizza sauce and spread it around evenly, staying off the edges. Then add about 1 1/3 cups of grated mozzarella cheese (full fat) followed by toppings of choice. If using a wooden pizza peel to transfer the pizza make sure to shake the pizza on the peel back and forth every so often as you're adding toppings to make sure the pizza does not stick to the pizza peel.
- Bake: slide the pizza onto the hot stone/steel and bake for about 7 minutes per pizza, or until the edges of the pizza are well browned and the cheese in the middle bubbles, keeping a close eye to make sure that it does not burn. Note the bake time and set the timer for the second pizza for that time. Using a timer is very helpful at preventing the pizza from burning.If baking inside a pizza pan with no pizza stone/steel bake for about 13 minutes or until the edges are well browned and the cheese is bubbly in the middle.
- Remove from the oven: my favorite way to get the pizza out of the oven is to use a metal pizza peel, it slides under the parchment or pizza easily and is easy to clean and maintain.Transfer to a wooden board, cut into wedges and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 47 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 876 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
THE BEST EVER CAULIFLOWER PIZZA CRUST RECIPE BY TASTY
Maybe you're on the keto diet or maybe you're just trying to eat fewer carbs. Regardless, you can and should still be eating pizza, thanks to this cauliflower crust recipe. Start with cauliflower florets and turn them into cauliflower rice. Then, add cheese, spices, and egg, and bake the crust until it's golden-brown. Add your favorite toppings and call it pizza night.
Provided by Claire Nolan
Categories Dinner
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500˚F (260˚C).
- Remove the leaves and stem of the cauliflower.
- Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
- Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
- Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
- Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
- Line a baking sheet with parchment paper.
- Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a "crust."
- Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
- Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
- Bake for another 5-7 minutes, or until the cheese has fully melted.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 21 grams, Fat 11 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
EASY BEST "PIZZA DOUGH" WITH ALL-PURPOSE FLOUR
Steps:
- Dissolve the yeast and sugar in 1/2 cup of the warm water, mix well. (The temperature should be between 100 and 110 °F ( 37°C- 43° C ). In about 5 minutes the yeast should activate and start foaming.
- Combine the dry ingredients in a large mixing bowl. Add the flour, salt, olive oil, and herbs. Mix until thoroughly combined!
- Add your yeast mixture plus 1 cup of warm water to the dry ingredients. Keep mixing until all the liquid is absorbed. Wet or Sticky dough, add more flour. Dry dough, add more water.
- Place the dough on a floured surface, and begin to knead it for about 2-3 minutes, or until it develops a smooth and silky texture. If the dough is very sticky, add some more flour.
- Drizzle some olive oil in a bowl, and roll the dough around. Cover the bowl with a cloth, and put it in a draft-free, warm place. (Note)
- Let the dough rise until it has doubled in size, about an hour. Punch it down and let it rise again for about 45 minutes.
- Take half the dough and roll it out on a floured surface into the shape you want
- Place the dough on parchment paper and transfer to a cookie sheet.
- Top the dough with desired ingredients, then bake in a hot oven (400 F, 200 C) until dough has browned and cheese is browning and bubbly. Approximately 15-0 minutes.
Nutrition Facts : ServingSize 20 g, Calories 119 kcal, Carbohydrate 20 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 1 g, Sugar 1 g
THE BEST PIZZA DOUGH EVER
Make and share this The Best Pizza Dough Ever recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h25m
Yield 4-6 pizza crusts
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water in a bowl.
- Stir in oil, sugar, salt and FOUR cups of the flour.
- Beat until smooth.
- Turn dough onto a floured surface.
- Knead in enough flour to make dough easy to handle.
- Knead til smooth 3 to 5 minutes.
- Place in a greased bowl.
- Cover and let rise in a warm place til double in size (about 45 minutes).
- Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
- Bake pizzas 425°F for 25-30 minutes.
THE BEST BREAD MACHINE PIZZA DOUGH
Provided by Food Life Design - www.vlhamlin.com
Time 35m
Number Of Ingredients 8
Steps:
- Place the above ingredients, minus the cornmeal, into the bread machine in the order shown.
- Select the pizza dough course on your bread machine or follow the manufacturer's instructions for pizza dough.
- Allow the bread machine to do its magic. Then, when it's all done, pull out the dough and allow it to rest on a lightly floured surface for 5 minutes or so.
- Separate the dough into 2 balls.
- Use a rolling pin to roll out each ball of the dough into a large circle.
- Sprinkle 2 -16 inch pizza pans with a light coating of cornmeal. Place the each crust onto each pan. Top with sauce and your favorite pizza toppings.
- Use your bread machine pizza dough in any of your favorite pizza recipes.
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- NY Style Pizza. You can find the best type of pizza crust in the Big NYC, aka America's pizza capital. New York City is packed with mom and pop places that sell pizza-by-the-slice.
- Neapolitan Crust. Neapolitan crust pays homage to the pizza motherland: Italia. The perfect thickness of the crust and the heavenly airiness of each bite takes you straight to a little pizzeria in Roma.
- Chicago Deep Dish. Deep Dish puts the pie in pizza pie. There's no doubt about it -- Chicago is home to the richest, most decadent pizza around. It takes a good 45 minutes to make and makes for a heavy take-out box (if there are any leftovers).
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- Blaze Pizza's Cheesy Bread. Blaze Pizza marketed this new offering with the slogan "The best things in life are cheese." While that statement remains up for debate, we can confirm that, at the very least, this cheesy bread is the best new item in the pizza category this year.
- Domino's Cheeseburger Pizza. I ordered this newbie alongside the chain's Chicken Taco Pizza, and my first issue was that, in person, the two pies don't look all that different.
- Pizza Hut's Detroit-Style Pizza. It just might ring true that no one out-pizzas The Hut—their new Detroit-style pizza seems almost unbeatable. In theory.
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- Place the flour, yeast and salt into a large bowl and mix until combined. Next add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.
- While dough is rising, preheat the oven to 450 degrees Fahrenheit. Cover a pizza pan (whatever size you like*) with parchment paper and place the ball of pizza dough on the paper. Use your hands to spread the dough out until it is in an even layer. Dough works best if it isn’t too thick.
- Bake pizza dough for about ten minutes, until firm and cooked through, but not completely browned. Add all desired toppings and place back in the oven until toppings are heated through.
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- If you are using stored sourdough, remove it from the refrigerator and stir a small amount of water in it. However, it is best to use the discarded portion of Sourdough for this recipe as it can provide a unique taste to your pizza crust. Using the discarded or unfed portion of the starter would also help you save the time needed for the stored starter to be active again.
- Take 1 cup of the discarded sourdough starter in a large bowl. Add to it the warm water, salt, yeast, and flour. Mix well to combine all the ingredients properly.
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- Add yeast to a large mixing bowl, cover with 2 cups of warm water. Add honey and mix with your hand until yeast and honey have mostly dissolved in the warm water. Cover the bowl with a dish towel and let rest for 15 minutes or until signs of yeast activation.
- Add both flours, salt, and olive oil to the bowl. Mix until a dough has formed and all the flour is fully incorporated. I find it's easiest to do this by hand. Cover bowl with a dish towel and let the dough rest for 30 minutes.
- Take dough of out the bowl and place on a floured surface. Knead the dough for 5-7 minutes. If you find the dough is becoming too tense, place the dish towel back over the dough and let it rest for 15 minutes. Once the dough feels bouncy, form a big dough bowl. Place the dough ball seam-side down in a bowl and rub with olive oil. Cover the bowl with a dish towel and let rest for 1 hour.
THE BEST CAULIFLOWER PIZZA CRUST - EATING BIRD FOOD
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- Prep a baking sheet or pizza stone: Line a baking sheet or pizza stone with parchment. Grease the parchment with olive oil spray or rub on regular olive oil.
- Prep cauliflower: If using whole cauliflower, remove the stems and leaves from the cauliflower and chop the florets into chunks. Add to a food processor or blender and pulse just until the texture is similar to rice. If you don’t have a food processor or high powered blender, you can grate the cauliflower with a cheese grater or chop it. Another (much faster option) is to buy riced cauliflower.
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- Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
- Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
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