3 Minute Pizza Recipe By Tasty

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3-DAY PIZZA RECIPE BY TASTY



3-Day Pizza Recipe by Tasty image

Here's what you need: pizza flour, instant yeast, sugar, extra virgin olive oil, water, salt, nonstick cooking spray, semolina flour, fennel seeds, fatty pork butt, red pepper flakes, fresh rosemary, fresh italian parsley, garlic, sweet paprika, freshly ground black pepper, red wine, kosher salt, crushed tomatoes, low moisture mozzarella cheese ball, fresh basil leaves, olive oil, flaky sea salt

Provided by Matt Ciampa

Categories     Dinner

Yield 6 pizzas

Number Of Ingredients 23

7 ½ cups pizza flour, plus 2½ tablespoons, plus more for dusting
¼ teaspoon instant yeast
1 teaspoon sugar
¾ teaspoon extra virgin olive oil, plus more to taste
2 ¾ cups water
3 ½ teaspoons salt
nonstick cooking spray, for greasing
semolina flour, for dusting
1 teaspoon fennel seeds
1 ¼ lb fatty pork butt, cut into ½-inch (1 1/4 cm) cubes
⅓ teaspoon red pepper flakes
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh italian parsley, chopped
1 tablespoon garlic
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 tablespoon red wine
1 teaspoon kosher salt
28 oz crushed tomatoes
8 oz low moisture mozzarella cheese ball, torn
24 fresh basil leaves
olive oil, to taste
flaky sea salt, to taste

Steps:

  • In a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix on low speed, streaming in the olive oil and water until combined. Increase the speed to medium-low and continue mixing for 5 minutes, until the dough comes together.
  • Pull the dough off the hook into the bowl. Cover the bowl with a kitchen towel and let rest for 30 minutes.
  • Sprinkle the salt evenly over the dough.
  • Return the bowl to the stand mixer and mix on medium-low speed for another 5 minutes.
  • Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Refrigerate for 24 hours.
  • Grease a clean surface, kitchen scale, and baking sheet with nonstick spray.
  • Turn the dough out onto the greased surface and divide into 240-gram portions. Shape each portion into a ball, twisting the bottom to keep the top taut. Place seam-side down on the greased baking sheet. Wrap the baking sheet in plastic wrap and return to the refrigerator for 24 hours.
  • While the dough proofs for the second time, make the Italian sausage: Preheat the oven to 350°F (180°C).
  • Sprinkle the fennel seeds on a baking sheet. Toast for 5 minutes, until fragrant and toasted.
  • Transfer the fennel seeds to a mortar and pestle and grind until coarsely cracked.
  • In a large bowl, combine the pork butt, fennel seeds, red pepper flakes, rosemary, parsley, garlic, paprika, and pepper. Stir well. Cover the bowl with plastic wrap and chill overnight.
  • Uncover the meat and season with the salt.
  • In a stand mixer fitted with the meat grinder attachment, grind the pork mixture on the medium-size die into the stand mixer bowl.
  • Remove the meat grinder attachment and fit the mixer with the paddle attachment. Mix the meat on medium speed and slowly drizzle in the red wine. Mix until the meat emulsifies and starts to stick to the sides of the bowl. Evenly spread the meat on a lightly greased baking sheet, creating one large patty, about 7 inches long by 5 inches (17.5 by 12.5 cm) wide.
  • Turn the oven to broil.
  • Broil the sausage patty for 3-4 minutes, until top is browned. The sausage will not be cooked through, as it will finish cooking on top of the pizza. Let cool, then crumble into large chunks.
  • Remove the pizza dough from the refrigerator and let sit at room temperature for 3 hours. The dough should be supple and expanded, but not bubbly.
  • Set an oven rack 6-8 inches beneath the broiler for a gas oven or 4-6 inches for an electric oven. Set a cast iron pan on the rack. Preheat the oven to its highest temperature for 45-60 minutes.
  • Dust a clean surface with pizza flour. Working with one dough portion at a time, gently press the dough out to a round, keeping the edge a bit thicker than the center to form a crust. Transfer the dough to the back of your hands and stretch to your desired size. Transfer the dough to a pizza peel dusted with semolina flour.
  • Carefully remove the heated cast iron skillet from the oven.
  • Slide the dough from the pizza peel into the pan. Quickly top with the crushed tomatoes, mozzarella, sausage, and basil.
  • Cook the pizza in the oven until the crust puffs, browns, and chars in spots, 5-7 minutes, rotating the pan as needed. Broil for the last minute to brown the mozzarella.
  • Transfer the pizza to a cutting board. Brush the crust with olive oil and sprinkle the pizza with flaky salt.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 960 calories, Carbohydrate 140 grams, Fat 24 grams, Fiber 7 grams, Protein 42 grams, Sugar 7 grams

3-HOUR PIZZA RECIPE BY TASTY



3-Hour Pizza Recipe by Tasty image

Here's what you need: bread flour, sugar, kosher salt, instant yeast, olive oil, water, crushed tomato, mozzarella cheese, fresh basil leaves, flaky sea salt

Provided by Matt Ciampa

Categories     Dinner

Yield 2 pizzas

Number Of Ingredients 10

3 cups bread flour
1 teaspoon sugar
2 teaspoons kosher salt
2 teaspoons instant yeast
2 tablespoons olive oil, plus more to taste
1 cup water
1 can crushed tomato
1 ball mozzarella cheese, torn
8 fresh basil leaves
flaky sea salt, to taste

Steps:

  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, instant yeast. Start mixing on low speed. Stream in the olive oil and water and mix for 2 minutes, until the flour is incorporated.
  • Increase speed to medium, and mix for 6-8 minutes more, until the dough is smooth and elastic.
  • Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with a kitchen towel, and let rest for 1½ hours.
  • Turn the risen dough onto a clean surface and shape into a ball, pulling the edges round and tight across the surface of the dough ball. Return to the bowl, cover, and let rest for another 30 minutes.
  • Preheat the oven to 425°F (220°C).
  • Drizzle the surface with oil and turn out the dough. Divide the dough into 2 equal portions. Liberally grease a baking sheet with olive oil. Place a portion of dough on the pan and stretch to fit the baking sheet. Repeat with the remaining portion of dough, or reserve for a later use.
  • Top the dough with the crushed tomatoes and mozzarella.
  • Bake the pizza for 15-20 minutes, until the crust is golden brown and the cheese is melted and bubbly.
  • Top the pizza with flaky salt and basil.
  • Use scissors to cut, then serve.
  • Enjoy!

Nutrition Facts : Calories 1651 calories, Carbohydrate 190 grams, Fat 63 grams, Fiber 9 grams, Protein 83 grams, Sugar 15 grams

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY



How To Make The Best Homemade Pizza Recipe by Tasty image

Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

Provided by Brenda Blanco

Categories     Dinner

Yield 16 servings

Number Of Ingredients 21

2 ½ cups warm water
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour, plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour
28 oz canned whole tomatoes
1 tablespoon kosher salt
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
ricotta cheese
fresh basil pesto
dried oregano
tomato sauce
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slice
freshly grated parmesan cheese

Steps:

  • "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
  • In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
  • Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
  • Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
  • Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
  • Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
  • Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
  • Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
  • Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
  • Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
  • Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
  • Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
  • Add any garnish of your preference.
  • Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram

3-MINUTE PIZZA RECIPE BY TASTY



3-Minute Pizza Recipe by Tasty image

Here's what you need: pizza dough, semolina flour, olive oil, flaky sea salt, tomato sauce, freshly grated parmigiano-reggiano cheese, fresh parsley leaves, garlic chip

Provided by Matt Ciampa

Categories     Dinner

Time 30m

Yield 4 pizzas

Number Of Ingredients 8

1 lb pizza dough, left at room temperature for 1 hr
semolina flour, for dusting
olive oil, to taste
flaky sea salt, to taste
1 can tomato sauce
1 cup freshly grated parmigiano-reggiano cheese
¼ cup fresh parsley leaves, chopped
garlic chip, optional

Steps:

  • Set a wire rack over a baking sheet.
  • Dust a clean surface with semolina flour. Dust the pizza dough with more flour and divide into 4 portions. Roll out each portion of dough, rotating frequently, to a thin round, dusting with more semolina to prevent sticking. Use a fork to poke holes all over the pizza crusts.
  • Gently heat about ¼ inch (½ cm) of olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add 1 pizza dough to the pan. Cook for 2 minutes, until golden brown, then flip and cook on the other side for 2 minutes more. Use a fork to puncture any air pockets that rise as the dough cooks. Transfer the cooked pizza crust to the wire rack to cool and sprinkle with flaky salt. Repeat with the remaining dough, adding more olive oil as needed.
  • Top the crust with the tomato sauce, Parmigiano-Reggiano cheese, parsley, and garlic chips, if using.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, Sugar 8 grams

PIZZA FROM SCRATCH IN 20 MINUTES OR LESS RECIPE BY TASTY



Pizza From Scratch In 20 Minutes Or Less Recipe by Tasty image

Here's what you need: self-raising flour, water, olive oil, pizza sauce, mozzarella cheese, pepperoni, dried oregano, chili flakes

Provided by Jordan Ballantine

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 8

¾ cup self-raising flour
¼ cup water
1 tablespoon olive oil, for frying
3 tablespoons pizza sauce
1 handful mozzarella cheese, grated
6 slices pepperoni
dried oregano
¼ teaspoon chili flakes

Steps:

  • Whizz together the flour and water in a food processor for a minute or so until it clumps together to form a single ball. You might need to add a little bit more water or flour to get the consistency right. (Dough should be soft, but not sticky!)
  • Preheat the grill (broiler) on high.
  • On a floured surface, roll out the dough to about 1 cm (½ inch) thick.
  • Place pizza dough onto a well-oiled, oven-safe frying pan on high heat.
  • While the bottom is cooking on the hob, top the pizza with the sauce, cheese, pepperoni herbs and whatever else you like. (Try your best to not over-top it or else it can fall apart or get soggy.)
  • Continue cooking on high until the edges of the crust start browning and crisping.
  • Place the pan under the grill and cook the toppings until the cheese is bubbly and browning. Slice.
  • If you're quick, you can actually have this from-scratch pizza on your plate (and in you mouth) quicker than it takes to cook a pre-made frozen pizza.
  • Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 87 grams, Fat 27 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams

30-MINUTE PIZZA



30-Minute Pizza image

Provided by Florence Fabricant

Categories     pizza and calzones, appetizer

Time 30m

Yield 8 appetizer or 4 main-dish servings

Number Of Ingredients 13

Vegetable oil
Yellow cornmeal
1 package fast-rising dry yeast (Fleischmann's Rapid Rise or Red Star Quick Rise)
3 cups all-purpose flour
1 cup hot water (120 to 130 degrees)
1/2 teaspoon salt
1/2 pound mozzarella or other melting cheese, thinly sliced or diced
1 cup tomato sauce or other sauce or 1 1/2 pounds seeded, chopped fresh tomatoes
Minced garlic (optional)
Minced fresh or dried herbs
Freshly ground pepper
2 tablespoons olive oil
Additional topping ingredients such as sausage, peppers,olives, sliced vegetables, seafood, if desired

Steps:

  • Preheat oven to 500 degrees. Lightly oil a pizza pan or pizza screen. If using a pan, sprinkle it lightly with cornmeal.
  • Mix the yeast with 1 cup of the flour in a mixing bowl. Stir in the hot water and blend until no raw flour shows. Stir in a second cup of flour and the salt and mix quickly until the dough comes away from the sides of the bowl.
  • Dust work surface and hands with the third cup of flour and turn the dough out of the bowl. Knead in the remaining flour a little at a time, using a dough scraper to prevent sticking. Knead vigorously about 5 minutes until the dough is smooth and elastic.
  • Press the dough into an 8-inch circle, then roll or stretch it to fit a 15- to 18-inch pizza pan. Add the desired toppings (spread the cheese on first) and finish with a drizzling of olive oil.
  • Bake about 15 minutes until the crust is golden and the topping bubbly. Serve at once.

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