NO-YEAST PIZZA DOUGH
The remarkable thing about this easy pizza dough is that it contains no yeast -- and no yeast means no waiting. The pizza takes about 20 minutes from start to finish, and comes out fluffy and crisp on the bottom.
Provided by Food Network Kitchen
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack about 8 inches from the broiler element and preheat the broiler.
- Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
- Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
- Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
- Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.
UNO'S CHICAGO STYLE DEEP DISH PIZZA DOUGH
Make and share this Uno's Chicago Style Deep Dish Pizza Dough recipe from Food.com.
Provided by jcaldwel
Categories Grains
Time 3h
Yield 1 12-inch pizza, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, dissolve yeast and sugar in water.
- Add soybean oil and blend.
- Add flour and salt and mix thoroughly. If using a stand mixer, mix on medium speed for 4 minutes until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
- Turn the dough out of the bowl and knead by hand for an additional 2 minutes.
- Add olive oil to a deep bowl. Place dough in bowl and turn twice to coat with oil.
- Cover the bowl with plastic wrap and a kitchen towel.
- Let the dough rise for 2 hours on counter, or overnight in fridge. DO NOT PUNCH THE DOUGH DOWN.
- Spread and push the dough ball across the bottom of a deep pan and up slightly on the sides.
- Add toppings of your choice, and bake in a preheated oven at 475 degrees for 25-30 minutes.
Nutrition Facts : Calories 452.6, Fat 17.9, SaturatedFat 2.7, Sodium 3492.1, Carbohydrate 63.5, Fiber 2.6, Sugar 3.4, Protein 8.8
COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH
I've eaten a few times at Pizza Uno, it's one of the few chain places I like because they have a good veggie burger with actual veggie sides! (And their peanut butter cup dessert thing is to die for.) As a New Yorker I know what really good pizza is and have so many wonderful independent pizzerias right in my own backyard, hence it'd be sinful for me to get pizza from a chain ;) But I'm posting this from my "Awesome Restaurant Recipes" e-book to share with those who'd like to recreate the dough at home to have with the sauce and toppings of their choice; the only thing I changed in the original recipe is to use canola or sunflower oil instead of vegetable oil since that's what I keep around due to nutritive properties. And I'm always trying homemade pizza recipes of all kinds and varying the recipes with different flours, oils additions, etc. I think this would be good subbing half wheat flour and adding some nutritional yeast and spices. What I found interesting about this recipe is that you don't proof the yeast with any type of sugar, and cornmeal in the actual dough instead of just sprinkling on the bottom. Of course, I'm including both bread machine and old school instructions.
Provided by the80srule
Categories Vegan
Time 2h15m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
- Blend in 1 cup of flour, and all the cornmeal, salt, and oil. Mix well with a large spoon.
- Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
- Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
- Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
- Punch it down and knead briefly. Go to Step #8. Didn't want to do all that just to have another rise later? Check out the bread machine instructions!
- BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
- Press the dough into an oiled 15-inch deep dish pan. Let it rise for another 20 minutes before pre-baking.
- After the rise in the pan is finished, bake at 450F for 10 minutes. Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.) I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
- Don't have a deep-dish pan? Can probably split this up among casserole dishes and large pie pans.
ALL-PURPOSE PIZZA DOUGH
Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. The higher protein content in bread flour allows for stronger gluten development and a nice chew to the cooked crust while the all-purpose ensures a crisp, light edge.
Provided by Food Network Kitchen
Time 1h50m
Yield 2 pounds dough
Number Of Ingredients 7
Steps:
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
BASIC PIZZA DOUGH
Provided by Food Network Kitchen
Time 2h10m
Yield two 1-pound dough balls
Number Of Ingredients 5
Steps:
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
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.
PIZZERIA UNO PIZZA CRUST (FOR BREAD MACHINE)
I found this in CopyKat recipes a few years ago and I've been using it ever since. I don't think it tastes exactly like Pizzeria Uno, but it's pretty close. I've changed the recipe a little from the original to give it more flavor.
Provided by Baker baker Jess
Categories Breads
Time 6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- measure ingredients into bread machine in order listed, making sure that the yeast does not have contact with the salt. Use the dough cycle. Mine takes 1 hour and 20 minutes. Preheat oven to 500. If using pizza stone, oven temperature should be at 450. Spread finished dough into lightly oiled pizza pan or divide into 2 small deep dish pans. Finish pizza desired. Bake until crust is lightly browned and cheese is melted 15-20 minutes.
Nutrition Facts : Calories 508.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 0.4, Sodium 301.4, Carbohydrate 72.5, Fiber 2.9, Sugar 0.3, Protein 10.6
PIZZERIA UNO CHICAGO DEEP DISH PIZZA
Make and share this Pizzeria Uno Chicago Deep Dish Pizza recipe from Food.com.
Provided by grberk
Categories European
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
- Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
- Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
- Punch it down and knead it briefly.
- Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let the dough rise 15-20 minutes before filling.
- Preheat the oven to 500°F.
- While the dough is rising, prepare the filling.
- Cook the sausage until it is no longer pink and drain the excess fat.
- When the dough has finished its second rising, lay the cheese over the dough shell.
- Distribute the sausage and garlic over the cheese.
- Top with the tomatoes.
- Sprinkle on the seasonings and Parmesan cheese.
- Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
- Serve immediately.
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