ULTIMATE HOMEMADE PIZZA RECIPE BY TASTY
Here's what you need: flour, kosher salt, active dry yeast, water, cornmeal, flour, tomato paste, hot water, red wine vinegar, maple syrup, salt, pepper, garlic, dried oregano, dried basil, dried marjoram, cayenne pepper
Provided by Vaughn Vreeland
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a very large bowl, whisk together the dry ingredients.
- Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms.
- Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough.
- Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours, until doubled in size and porous.
- Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks.
- Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves.
- Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour.
- Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil.
- Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough.
- Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings.
- Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn't burn. Look for the edges to become charred and crispy and the cheese to bubble.
- Let the pizza cool for 5 to 10 minutes before cutting and serving.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 135 grams, Fat 2 grams, Fiber 6 grams, Protein 18 grams, Sugar 4 grams
HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY
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
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
CLASSIC PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the dough: Combine the flour and salt in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly softened, about 1 minute. Add the tomato puree and 2 cups water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. (The sauce will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.)
- Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 12- to 14-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment with the dough onto a pizza peel or inverted baking sheet.
- Spread about 1/2 cup of the sauce on the crust in a thin layer, then scatter 1 cup mozzarella on top. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is golden brown and the cheese is bubbling, 8 to 10 minutes. Let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
HOMEMADE PIZZA
This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. -Marianne Edwards, Lake Stevens, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pizzas (3 servings each).
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.
Nutrition Facts : Calories 537 calories, Fat 19g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 922mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
CLASSIC PIZZA
This Italian sausage pizza tastes just as good as its bigger counterparts. The one-serving recipe comes from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. On a lightly floured surface, knead the two rolls together. Roll dough into a 7-1/2-in. circle. , Transfer to a greased pizza pan or baking sheet. Spread pizza sauce over dough; sprinkle with 1/4 cup cheese, sausage, mushrooms, onion and remaining cheese. Top with Italian seasoning. , Bake at 375° for 20-22 minutes or until crust is golden brown.
Nutrition Facts : Calories 587 calories, Fat 31g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1398mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein.
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
AN ITALIAN'S CLASSIC PIZZA DOUGH
Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key.
Provided by Country Chef
Categories Breads
Time 1h
Yield 2 pies, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine salt, honey, olive oil, and cool water.
- Mix well and set aside.
- In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
- After proofing combine honey mixture and yeast in one large mixing bowl.
- Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
- Place dough ball on lightly floured surface and knead until smooth.
- Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
- Divide into two equal sized dough balls.
- If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
- Roll out into two pies and add your favorite sauce and topping combinations.
Nutrition Facts : Calories 473.6, Fat 13.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 637, Carbohydrate 76.6, Fiber 3, Sugar 4.6, Protein 10.5
CLASSIC PIZZA RECIPE BY TASTY
Here's what you need: frozen pizza dough, Orlando's tomato sauce, grated mozzarella cheese, fresh mozzarella cheese, string cheese, topping of your choice
Provided by Aniol Genoher Matamala
Categories Lunch
Yield 2 servings
Number Of Ingredients 6
Steps:
- Extend the pizza dough (make sure to flatten the ends). Meanwhile, preheat the oven to 180°C.
- Place the string cheese on those flattened ends. Then, roll them to create a cheese-filled crust.
- Top with sauce, grated and fresh mozzarella, and remaining toppings.
- Bake for 20-25 minutes or until dough is cooked through and cheese is lightly browned.
- Serve.
Nutrition Facts : Calories 1673 calories, Carbohydrate 150 grams, Fat 78 grams, Fiber 9 grams, Protein 93 grams, Sugar 23 grams
CLASSIC PEPPERONI PIZZA
My friend Joan gave me this recipe before I married. It is a basic pizza recipe...easy to make...and toppings can be added to suit anyone.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest in a warm place for 10 minutes., Divide dough in half. On a floured surface, roll out each portion into a 10-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 425° for 10-12 minutes or until golden brown., Meanwhile, in a small bowl, combine the tomato sauce, onion, garlic, salt and pepper; spread over crust. Sprinkle with Parmesan cheese and oregano. Arrange pepperoni over top; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 241 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
CLASSIC PIZZA SAUCE
Make and share this Classic Pizza Sauce recipe from Food.com.
Provided by sjcarello
Categories Low Protein
Time 5m
Yield 2 9" Round Pizzas
Number Of Ingredients 7
Steps:
- Open can and combine ingredients and stir until completely mixed.
- If using Toppings on your pizza, you can go lighter on the sauce, but I can typically get two (2) 9" round pizzas or one (1) large rectangular sheet tray when making a Red Pizza.
Nutrition Facts : Calories 246.3, Fat 14.4, SaturatedFat 2, Sodium 3511.7, Carbohydrate 29.1, Fiber 5.6, Sugar 20.1, Protein 4.4
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