Extra Crispy Pizza Dough Recipe Recipe For Stuffed

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CRISPY PIZZA DOUGH



Crispy Pizza Dough image

It's like eating a pizza on a thin tasty cracker. I give a dough recipe for a bread machine, but you can just as easily substitute your own yeast recipe. The part you can't change is the forming of the dough in a skillet and the instructions for cooking the pizza. The crust can be used immediately or frozen for about a month.

Provided by Greg Barrow

Categories     Lunch/Snacks

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 7

10 ounces water
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons active dry yeast
1/2 cup cornmeal

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.

Nutrition Facts : Calories 250, Fat 4.3, SaturatedFat 0.6, Sodium 297, Carbohydrate 46, Fiber 2.6, Sugar 3.3, Protein 6.7

SUPER CRISPY THIN PIZZA CRUST



Super Crispy Thin Pizza Crust image

Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.

Provided by catalinacrawler

Categories     Breads

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/4 ounce active dry yeast
1/4 teaspoon sugar
3/4 cup hot water
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons italian seasoning

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.

GRILLED STUFFED CRUST PIZZA



Grilled Stuffed Crust Pizza image

The only downside of making pizza in the summer is having to crank up the oven. Unless you make it on the grill! And it doesn't have to be hard. Cooking the dough on a rimmed baking sheet keeps it from sticking. Slipping the pizza onto the grill grates at the end makes for an extra-crispy crust. While we were at it, we stuffed the crust with mozzarella - because we could.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/3 cup olive oil
2 pounds store-bought pizza dough
One 15-ounce can crushed tomatoes
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
10 mozzarella cheese sticks
6 tablespoons freshly grated Parmesan
1 pound part-skim mozzarella, thinly sliced
40 slices pepperoni
Torn fresh basil leaves, for serving

Steps:

  • Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours.
  • Slide your hands under the dough, lift and gently stretch it to fit the pan. (It's okay if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
  • While the dough rises, preheat a grill for high heat - it needs to be 500 to 600 degrees F when covered.
  • Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
  • When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
  • Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.

STUFFED CRUST PIZZA DOUGH



Stuffed Crust Pizza Dough image

Provided by Metro

Time 45m

Yield 4

Number Of Ingredients 2

sufficient mozzarellissima, cut into sticks
0.500 pizza dough recipe

Steps:

  • Preheat oven to 400°F / 200°C. Roll pizza dough out on an oiled and floured 12-in. (30-cm) round baking, leaving an overhang all round.Place sticks of mozzarellissima at regular intervals around the rim, fold overhang over the cheese and seal.Cover pizza with assorted toppings.Bake for 20-25 minutes on bottom grill.

NEW YORK-STYLE PIZZA DOUGH



New York-Style Pizza Dough image

A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.

Provided by Amanda-Rae

Categories     Bread     Pizza Dough and Crust Recipes

Time 10h40m

Yield 6

Number Of Ingredients 7

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
1 ½ teaspoons white sugar
2 cups bread flour, or more as needed
3 tablespoons olive oil, divided
1 ½ teaspoons salt

Steps:

  • Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
  • Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
  • Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
  • Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
  • Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
  • Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g

THIN-CRUST PIZZA DOUGH



Thin-Crust Pizza Dough image

A quick, easy, and delicious recipe for thin-crust pizza.

Provided by Lynda Q

Categories     Bread     Pizza Dough and Crust Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

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.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g

STUFFED-CRUST PIZZA



Stuffed-Crust Pizza image

Number Of Ingredients 10

3 cups Original Bisquick®
2/3 cup very hot water
2 tablespoons vegetable oil
4 smoked string cheese pieces, cut lengthwise in half (from 8-ounce package)
1 (8-ounce) can pizza sauce
1/2 package (3 ounce size) sliced Canadian bacon
1/2 cup sliced mushrooms
1/3 cup chopped bell pepper
1/4 cup sliced ripe olives
1 1/2 cups shredded mozzarella cheese (5 ounces)

Steps:

  • 1. Stir Bisquick, hot water and oil until soft dough forms beat vigorously 20 strokes. Let stand 8 minutes.2. Heat oven to 450°. Grease 12-inch pizza pan. Press dough in bottom and 1 inch over side of pizza pan, using fingers dusted with Bisquick. Place string cheese along edge of dough. Fold 1 inch edge of dough over and around cheese press to seal. Bake 7 minutes.3. Spread pizza sauce over crust. Top with bacon, mushrooms, bell pepper and olives. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 310 (Calories from Fat 145) Fat 16g (Saturated 5g) Cholesterol 20mg Sodium 950mg Carbohydrate 31g (Dietary Fiber 1g) Protein 12g % DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 28% Iron 10% DIET EXCHANGES: 2 Starch 1 High-Fat Meat 1 FatBETTY'S TIP: Like your pizza extra crispy? For a crisper crust, sprinkle half of the mozzarella cheese on the partially baked crust. Top with pizza sauce, bacon and mushrooms, and sprinkle with the remaining cheese.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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