Best Crispy Pizza Dough Recipe Recipes Recipe For Shrimp

SUPER CRISPY THIN PIZZA CRUST

Steps:

• Preheat pizza stone in oven at 500°F.
• Warm water for 20 seconds in microwave.
• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In the meantime, combine flour, salt and Italian seasoning.
• Pour yeast over flour mixture and mix well with a heavy spoon.
• Add 1 tbsp flour if needed.
• Turn dough on to a floured surface and knead for 2 minutes.
• Dust more flour on surface if needed .
• Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
• Cut off any excess edges to make a neat circle.
• Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
• Bake at 500°F for 4 minutes.
• Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
• Return to oven for 6-8 minutes.
• Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
• chopped basil.
• minced garlic.
• pepperoni.
• cheese.
• (6-8) 2 tbs dollops of pizza sauce evenly spaced.

FAST, THIN, AND CRISPY CRUST PIZZA

Steps:

• In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
• In a medium bowl, combine flour and salt, set aside.
• Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
• Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
• Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
• If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
• I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
• Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
• You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.

THE BEST PIZZA CRUST

Steps:

• Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
• Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
• Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
• Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

THIN & CRISPY PIZZA

Steps:

• Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
• Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
• Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.

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.

WORLD'S BEST PIZZA CRUST

Steps:

• Dissolve yeast and sugar in water.
• Beat in ½ flour.
• Add salt, oil and rest of flour (add more if needed to make handle-able dough).
• Rise in oiled bowl.
• Place on greased pan.
• Add sauce, cheese, etc.
• Bake at 450 20 -25 minutes (til brown).

CRISPY PIZZA DOUGH

Steps:

• Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
• When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
• Cover and let rise in a warm spot 45 minutes.
• Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
• Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot.
• Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
• Sprinkle about a tbs of corn meal into skillet.
• Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
• Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well.
• Sprinkle more cornmeal into skillet.
• Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press.
• Leave in skillet 30 seconds.
• Remove from skillet.
• You've got thin pizza crust!
• •To make pizza--.
• Put sauce, cheese and toppings on crust.
• Pre-heat iron skillet in 410 degree oven.
• Place pizza in skillet.
• Bake for 12 minutes.
• Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula.
• Eat pizza. Give a five star review on recipezaar.com.

CRISPY CHEWY PIZZA DOUGH

Steps:

• Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.

BEST CRISPY CRUST PIZZA EVER

Steps:

• Put first three ingredients in a bowl.
• My big stainless steel bowl works the best, because it conducts the heat from the water but doesn't cool down the yeast.
• Let stand for 10 minutes.
• Mix the rest of the ingredients in with the foamy yeast mixture.
• I use Indian Roti flour for crispy crusts, perfect every time, but whole wheat or white flour works too.
• Cover the bowl and stand somewhere warm for an hour to rise.
• Divide dough in half and roll flat.
• I usually add a small handfull of flour when I do this or the dough tends to be sticky.
• Spray your pizza pans with Pam and toss on the dough.
• Spread half a can of pizza sauce on each crust, then add your toppings.
• My pizza's are famous for the toppings listed above (don't forget to put your tomatoes in boiling water for about five minutes before you add to pizza).
• Bake both pizza's at 350 F for about half an hour.
• Enjoy!