Thick N Chewy Pizza 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.

CHEWY PIZZA DOUGH RECIPE

Steps:

• In the bowl of a stand mixer, combine the bread flour, water, yeast, salt, and olive oil. With the dough hook attached, knead on low speed until the ingredients come together in a ball. Stop the mixer and cover the bowl with a damp kitchen towel, letting the dough rest for 15 minutes. Remove the towel and knead the dough on medium low speed (Kitchenaid speed 2) for 8-10 minutes or until the dough is soft and smooth. Alternatively, knead by hand on a clean work surface.
• Lightly coat a large bowl or container with olive oil. Lightly coat your hands in oil to remove the dough from the mixing bowl (this prevents the dough from sticking to your hands) and shape into a ball with your hands. Place in the bowl, turning the dough over to coat with oil on all sides. Cover with a lid or plastic wrap and place in the fridge overnight, at least 12-24 hours.
• Remove the dough from the fridge about an hour before you plan to make pizza. Divide the dough into 8 equal portions. You can eyeball it or weigh the total dough, dividing by eight to get the weight of each ball of dough. I typically portion off pieces that weigh 180-200 grams. On a heavily floured work surface, dip both sides of the dough into the flour then gently stretch each into an 8-10 inch circle. If the dough resists stretching, cover it with a clean dry towel and let it rest for 5-10 minutes before stretching. Generously sprinkle a pizza peel with rice flour and place dough on top. Top dough as desired and bake via preferred method.

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.

JAY'S SIGNATURE PIZZA CRUST

Steps:

• In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
• Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
• Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

THICK 'N' CHEWY PIZZA

Steps:

• In a large mixing bowl, dissolve yeast in warm water. Add egg, 1/4 cup tomato sauce, oil, sugar, salt, chili powder and 1/8 to 1/4 teaspoon hot pepper sauce; beat until smooth. Add 1 cup flour; beat for 1 minute. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a lARGE skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in onion, mushrooms, olives, green pepper and remaining tomato sauce and hot pepper sauce.
• Punch dough down; turn once onto a lightly floured surface. Roll into a 14-in. x 9-in. rectangle. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with butter. Top with meat mixture; sprinkle with cheese. Bake at 425 degrees F for 15 minutes or until crust is lightly browned and cheese is melted.