Thick Crust Pizza Dough Food

THICK CRUST PIZZA CRUST

Steps:

• Combine the first 4 dry ingredients in a large bowl. I prefer to use the Kitchen Aid mixer.
• Combine water and oil, then add to the dry ingredients. I use my KitchenAid mixer to mix then use the dough hook to knead for about 5 minutes. You can mix by hand then knead on a lightly floured surface until the dough is smooth and elastic.
• Grease a bowl with olive oil and put ball of dough in it. Toss it around to coat. Cover the bowl with plastic wrap and let rise 20 minutes. I use the same mixer bowl so I don't dirty another dish. In a rush, I sometimes skip this rise. The dough will still be good, just not as thick or pliable.
• Grease a 12" or 16" pizza pan and spread dough out with your hands on the pan. Don't use a rolling pin. Let rise for 15 more minutes.
• Top pizza with olive oil, Italian spices, garlic powder, salt. Then add your favorite pizza sauce, mozzarella cheese, toppings and parmesan cheese.
• Bake at 450 degrees for 11-15 minutes.

PIZZA - HOMEMADE, THICK CRUST

Steps:

• Preheat oven to 425 deg F.
• Mix together all the dry ingredients. Add the warm water and oil, mix well. Knead dough a few times on a lightly floured surface. Put dough back in bowl, and lightly coat dough with oil. Cover and let rest or 5 minutes. While dough is resting, mix together all ingredients for the pizza sauce.
• Divide dough in half, and press each half into an oiled pizza pan. Cook dough for 2 minutes, then take out and let cool. Put sauce then desired toppings on pizza. Cook for 18-20 minutes or until crust is lightly browned and cheese is melted.

THICK CRUST PIZZA DOUGH

Steps:

• In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
• In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
• Blend at low speed until moistened and beat 2 minutes at medium speed.
• Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
• On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
• Place dough in greased bowl and cover loosely with plastic wrap and a towel.
• Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
• Punch down several times to remove all air bubbles.
• Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.

CRAZY CRUST PIZZA DOUGH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
• In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
• Bake in preheated oven for 20 to 25 minutes, until crust is set.
• Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

THIN CRUST PIZZA DOUGH

Steps:

• Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.

THIN CRUST PIZZA DOUGH

Steps:

• Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
• Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
• Grease 2 pizza pans or baking sheets.
• Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
• Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

PIZZA DOUGH

Steps:

• Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes.
• Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.
• Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
• Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
• Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
• Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
• Turn dough out onto lightly floured work surface and use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape into rounds as thick/thin as desired. Use your hands to stretch the dough into shape, rather than a rolling pin.
• Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
• Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
• THIN CRUST.
• 14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes.
• 12-inch pizzas (Master Recipe makes 4) - 5 minutes.
• 8-inch pizzas (Master Recipe makes 8)- 3 minutes.
• MEDIUM-THICK CRUST.
• 12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes.
• 8-inch pizzas (Master Recipe makes 4) - 5 minutes.
• 6-inch pizzas (Master Recipe makes 8) - 4 minutes.

EASY THIN CRUST PIZZA DOUGH

Steps:

• Pre heat oven to gas mark 8, 240oc. It helps to place an upturned baking tray in the oven on the top shelf while the oven is heating, not the same as a pizza stone, but better than just a tray on its own!
• Put the flour into a large bowl, and then stir in the yeast and salt. Make a well in the centre and pour in 200 ml warm water and the olive oil, bringing together with a wooden spoon until you have a soft fairly wet dough. You may need to adjust the flour/water ratio as all flours absorb the water differently.
• Turn onto a lightly floured surface and knead for 5mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it is not essential for a thin crust.
• Roll out the dough. If you have let it rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25 cms across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
• Put the rounds onto thick baking sheets dusted with flour, add your favourite toppings and bake in the pre-heated oven for 8-10 minutes till crisp.

PIZZA DOUGH FOR THIN CRUST PIZZA

Steps:

• Mix a little sugar into the warm water.
• Sprinkle yeast on top.
• Wait for 10 minutes or until it gets all foamy.
• Pour into a large bowl.
• Add flour, salt, olive oil.
• Combine.
• Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
• Cover and let rest for 20-30 minutes.
• Lightly grease two 12-inch pizza pans.
• Sprinkle with a little bit of cornmeal.
• Divide dough in half.
• Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
• Try to make it thicker around the edge.
• If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
• Then spread with pizza sauce and use the toppings of your choice.
• Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
• Makes 2 12-inch pizzas.
• If you don't want to use all the dough, you can freeze it.
• Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
• When you want to make a pizza, take dough out of freezer and allow to thaw before using.