Bubbly Double Crust Pizza Recipes

BUBBLE PIZZA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13x9-in. baking dish. Top with the beef mixture. , Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.

BUBBLE PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
• Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
• Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.

FLUFFY YET CRUSTY PIZZA DOUGH RECIPE

Steps:

• Add all the dry ingredients into the bread machine pan; add the oil and then pour the warm water over. Set cycle to dough settings and allow the bread machine to do its thing. (My cycle was 1 hour and 30 minutes.)
• DIRECTIONS FOR STAND MIXER: Dissolve the yeast in warm water and set aside. Place the dry ingredients into the bowl of the mixer; add the oil. Turn the mixer on low speed and slowly pour in the water/yeast mixture. Knead the dough for 10 minutes. Cover and allow the dough to rise for 1 hour or until doubled. Roll the dough out; top with toppings and allow another hour or so to rise before baking.
• Cut out two (16" wide) pieces of parchment paper. Place on a flat surface; dust with flour and set aside.
• Once the dough cycle has finished (or when the dough has finished rising after kneading) transfer dough onto a floured surface.
• Cut the dough into two equal pieces and flip over. Take the ends of each piece and pinch together to form a ball.
• Roll the dough out into an 11"-12" circle. Transfer onto parchment paper; top with desired toppings and allow prepared pizzas to rise for 45 min.
• Place two baking sheets upside down onto the bottom rack of the oven. Preheat the oven to 415 degrees F with the baking sheets inside. While the oven is preheating allow the dough to rise an additional 15 min (about the time the oven preheats.)
• Slide the parchment paper with the pizza on top onto a large tray or cutting board. Then carefully slide the parchment paper onto the hot baking sheets and bake one pizza at a time for 14-16 minutes.
• Remove the pizza by dragging the parchment paper onto a cutting board and slice.

BUBBLY DOUBLE CRUST PIZZA

Steps:

• In mixer bowl measure out first portion of flour with yeast.
• In a measuring cup measure water, add milk butter and oil. Microwave for around 1min30sec until it reaches 125'F. Use an instant test thermometer.
• While it's in the mic measure out the flour, sugar, and salt in another bowl.
• Add the 125'F liquid to the flour and yeast in the mixer and mix away. I use speed 2 on a Kitchenaid stand mixer using a standard dough hook. Add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful. Use it all up. If you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time. Continue kneeding for 10-15minutes.
• Once done kneed dough by hand into a ball, cover and let rest 10 minutes. This gives you time to prepare the pan, ingredients, etc -- I put a pizza stone into a 425'F oven to heat up. Then I take a baking sheet without sides and put a piece of parchment paper on it.
• After resting divide the dough in half. keep half covered while working with the other. Roll half out into a 12" or so circle. Or a square the size of your pizza stone. Transfer the dough to the parchment paper on the baking sheet. Put some shredded mozza cheese into this. I use part skim milk mozza that is lower in fat. Roll out the second half of dough the same size and place on top of the first. Roll and pinch the edge together to seal or use a fork to press together. If one layer is shorter than the other just stretch it all out and pinch the 2 layers together. It doesn't have to look good cause it'll be all bubbled when done.
• Now poke a few holes around with a fork to release air pockets that will form between the layers. The less you poke the more bubbled and better it will look. I prefer to not poke holes and keep an eye on it in the oven. If a big pocket gets out of hand poke it to release the air.
• Cover the top with pizza sauce. I like sliced tomatoes, cubed ham, and green olives. Then top with more cheese and pop it in the over. Slide the parchment paper off the baking sheet and right onto the hot stone. Cook for 12-14 minutes and it's done. Slide the parchment off the stone and back onto the sheet to take it out of the oven.
• For a BBQ pizza mix half BBQ sauce with half pizza sauce. Now fry up some cubed chicken then coat with BBQ sauce. Use this as a topping along with onions, olives, tomatoes, mushrooms, etc -- Whatever you want.
• The secret is in the dough. And the method of using 2 layers of dough with some cheese in between. It'll bubble up and be like something out of an Italian brick oven.

PIZZA PIZZA

Steps:

• Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
• Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
• Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
• Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
• Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
• Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
• Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
• Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
• Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
• Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

DOUBLE CRUST STUFFED PIZZA

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.