HONEY PIZZA DOUGH (AWESOME)
This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.
Provided by Mole1338
Categories Breads
Time 1h46m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
- In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
- Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
- The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
- Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
- Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
- At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
- To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
- I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
WINE & HONEY PIZZA DOUGH
This is a really great basic pizza dough recipe. the wine tempers the yeast flavor and the texture is perfect.
Provided by caetb
Categories Yeast Breads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in the warm water and wine.
- Let sit for approximately five minutes, until yeast bubbles.
- Dissolve the salt in the 2 tablespoons of water.
- Stir honey and oil into yeast mixture.
- Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.
- Stir in the salt and water mixture.
- Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.
- Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.
- It may be a bit sticky, that's fine.
- Spray a bowl with oil and place the dough in the bowl.
- Spray the top of the dough with oil and cover with plastic wrap.
- Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.
- ***The more times you let the dough rise, the better it will be.
- If you can, punch it down after the first rising and let it rise again.
- Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.
- Roll the dough out into rounds and let rest for 15 minutes.
PIZZA DOUGH
Provided by Food Network
Time 3h25m
Yield dough for 4 small pizzas
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
BASIC QUICK PIZZA DOUGH
The most interesting thing about this crust is the addition of the honey. When you spray the oven with water, you create a steam that help crisp the crust!
Provided by TishT
Categories Breads
Time 1h50m
Yield 1 twelve inch pizza
Number Of Ingredients 8
Steps:
- Place the warm water, honey, and olive oil in a cup and sprinkle with the yeast.
- Let stand for 10 minutes Place the whole wheat flour, salt, and 1 cup of all purpose flour in a food processor.
- Process for about 10 seconds, or until combined.
- Add the yeast mixture, pulsing to combine.
- Add enough of the remaining flour to form a soft, slightly moist dough.
- If the mixture is too sticky, sprinkle with a little more flour and process it in; if it is too dry, add a little more water.
- Process the dough for 45 seconds Turn out the dough onto a lightly floured work surface and knead until smooth, about 1 minute.
- Transfer the dough to a bowl.
- Drizzle with a little olive oil and turn the dough over to coat lightly with oil.
- cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
- (If you are not baking the pizza right away, refrigerate the dough after it rises. It can be kept overnight) When ready to bake, heat the oven to 450F.
- Lightly oil a heavy 12-14" round pan or 15X10" jelly roll pan and sprinkle with cornmeal Punch down the dough and place it in the pan.
- Stretch the dough to fit the pan, building up the edges slightly.
- Cover with topping and bake until the pizza is browned and crusty, usually 15-25 minutes.
- Spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time.
Nutrition Facts : Calories 1013.1, Fat 7.8, SaturatedFat 1.1, Sodium 1179.2, Carbohydrate 207, Fiber 14.1, Sugar 18, Protein 30.7
HEARTS OF ITALY PIZZA W/WHITE WINE HONEY CRUST
A creamy ricotta pizza, topped with artichoke hearts, sun-dried tomatoes, spinach, roasted red peppers, mushrooms, black olives, pancetta, shallots and pine nuts! Smothered with fontina and asiago cheese and presented on a beautiful white wine and honey crust! Makes 2 pizzas. Prep time does not include rising time.
Provided by Wildflour
Categories < 60 Mins
Time 1h
Yield 2 pizzas
Number Of Ingredients 27
Steps:
- For dough:.
- In large mixing bowl, sprinkle yeast over a 1/4 of a cup of the warm water, stir to dissolve, stir in honey.
- Set aside to "proof" for a few minutes. Til it's foamy.
- And remaining warm water, oil, and white wine.
- With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for about 2 minutes longer.
- Add salt, stir.
- Add rest of flour needed to make a stiff dough.
- *You may not need the last 1/4 cup if your weather is very humid.
- Turn out onto lightly floured board, knead until smooth and elastic, 5-8 minutes, forming a ball.
- Place in oiled bowl, turning ball of dough all around til all sides are oiled.
- Cover, let rise in warm place til doubled, about 1-1 1/2 hours.
- Punch down, divide dough in half.
- Press onto 2 lightly oiled, then lightly sprinkled with cornmeal, pizza pans making 1/2" high borders on each.
- *If only wanting to make 1 pizza, oil second ball of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze til needed.
- **You will also only need half of the sauce and topping ingredients when making 1 pizza.
- In small bowl, mix sauce ingredients well. Set aside. (This will be thick.).
- In small frying pan, fry pancetta, shallots and garlic about 5 minutes til done. Drain any grease, set aside.
- Divide sauce in half, and spread evenly on each pizza.
- Sprinkle each pizza with rest of ingredients through black olives, including pancetta mixture.
- Sprinkle each with basil and oregano.
- Top each with thin slices of fontina.
- Sprinkle each with asiago.
- Lightly sprinkle each with cayenne.
- Sprinkle each very lightly with fresh cracked pepper. About 3-4 turns from a mill on each, or to your own liking.
- Bake in 400°F preheated oven for 25-35 minutes til done to your liking.
- Sprinkle each with toasted, chopped pine nuts.
- Let rest a few minutes, slice and serve!
- Note: To toast pine nuts.
- Place in small non-stick skillet and toast over low heat, stirring occasionally, for about 5 minutes. Longer if desired, but watch carefully so that you don't burn or over-toast them. Do this while the pizza(s) are in the oven. Remove nuts from pan, set aside til needed.
Nutrition Facts : Calories 3267.5, Fat 178.5, SaturatedFat 80, Cholesterol 431.1, Sodium 4350, Carbohydrate 283.7, Fiber 28.5, Sugar 19, Protein 139.2
WHOLE-WHEAT, FLAX AND HONEY PIZZA DOUGH
The best whole-wheat pizza dough I have had thus far. I found this recipe at eatcleanlivegreen.com but it originally comes from the Eat, Shrink and Be Merry cookbook.
Provided by GoYaGirl
Categories Breads
Time 45m
Yield 1 12 inch pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flours, flax meal, yeast and salt. Mix well.
- Measure warm water in a measuring cup, stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough onto lightly floured surface, knead for 2 minutes. Spray another bowl with nonstick spray and place dough inside. Cover with plastic wrap and let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch cookie sheet with nonstick spray and dust with cornmeal.
- When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12 inch circle. Transfer dough to prepared pizza pan. Top with pizza toppings and bake for 15 minutes in a 425* oven. Or, prick crust with a fork and baked untopped for 6 minutes. Remove crust from oven, top with pizza toppings and bake for an additional 8-10 minutes.
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