Fat Larrys Pizza Dough Recipes

FAT LARRY'S PIZZA DOUGH

Steps:

• In a large bowl, dissolve yeast in 1/4 cup lukewarm water.
• Let sit for 10 minutes until it begins to be foamy.
• Add one cup flour and stir well.
• Add an additional 1 1/2 cups of flour and 1/2 cup of water and mix again.
• Mix in 1 tablespoon of regular olive oil and the salt, 1/2 cup water, and an additional 1/4 cup of flour.
• The dough should form a ball and be a little sticky.
• Add more flour or water if it's either too wet or too dry.
• By this point, you'll probably be using your hands to mix it.
• Sprinkle some of the remaining flour onto a board and knead dough on it 8-10 minutes, until smooth and elastic.
• Form dough into a ball.
• Oil a large clean bowl with 1 teaspoon regular olive oil and place dough in it, turning so all sides are lightly oiled.
• Cover with a towel and put in a warm place to rise until doubled in bulk, about 2 hours.
• Punch down dough with your fist, turn onto floured board and knead 1-2 minutes.
• Form dough into either 2 or 4 evenly sized balls, depending on what size pizza you wish to make (either two 12-inch or four 8-inch pizzas).
• At this point you can freeze the dough balls up to a month, individually well wrapped in plastic.
• Proceed with unfrozen dough as described below.
• Preheat the oven to the highest baking temperature you can (which is probably about 500 degrees - don't use the broil setting).
• If you are using a pizza stone (which is really a heavy tile they sell at cooking stores), place it in the oven before heating.
• To make the 2 larger crusts: roll out one crust at a time. Place one dough ball back in the bowl and the other on the floured board. (If using a pizza stone, place the dough you are going to roll out on a pizza peel generously coated with cornmeal. Proceed on the pizza peel as you would on the floured board.) Let the dough on the board sit a few minutes-it will be easier to roll out. Roll dough into a rough circle using a rolling pin, and then pushing out to form the final shape, making a slightly thicker rim around the edge. Or you can press dough ball into a rough circle, and then pick it up on your two fists and turn, stretching dough gently until it is desired thinness. Finish shaping on floured board. For thin-crusted pizza, make dough about 1/4-inch thick. For Sicilian, about 1/2 to 3/4-inch thick (see below).
• If using a pizza stone, put whatever toppings you are using on crust, then put pizza on stone by sliding the pizza peel out with a quick jerk so pizza slides onto the stone. Cook 15-20 minutes.
• If baking pizza in a pizza pan or on a baking sheet, lightly oil pizza pan or sheet and place formed dough on it, adjusting shape to final form you want. Add desired topping and bake 15-20 minutes.
• For Sicilian pizza, divide into 2 larger dough balls. Rollout dough no less than 1/2-inch thick. Proceed as described above for pizza stone or pan baking. The traditional way to cook Sicilian pizza is in a lightly oiled rectangular 9 x 13-inch pan, rolling it into a basic rectangle and then shaping it to fit inside the pan with your hands. Because of the thickness, bake 20-25 minutes with its toppings.
• While first pizza is cooking, repeat process with second ball of dough.
• Just before serving, sprinkle each pizza with half the parsley and oregano and drizzle with extra virgin olive oil. This gives you a lovely bit of herb and olive flavor right up front.
• Henry's Notes and Tips: If you're going to have a lot of toppings, you may wish to prebake the crust a few minutes. This is because in a regular oven not all the ingredients will cook through at the same time and you may end up with a soggy center. (You need a much higher temperature for all the ingredients to get cooked at once.) But don't cook dough more than 3 minutes before adding toppings or it will get to done. Also, don't roll out dough too thin that's going to have a lot of toppings-I'd maker them an inch less in size than described above.
• Classis Pizza Toppings.
• The most basic pizza topping is tomato sauce and mozzarella cheese, with a bit of Parmesan and herbs on top. This is often called Pizza Margherita, after Queen Margherita, who it was supposed to have been created for. Traditional pizza toppings to an Italian American range from meats like pepperoni, sausage, sliced meatballs, prosciutto, to spinach, mushrooms, onions, fresh red, green, or yellow peppers, black olives, anchovies, capers, artichoke hearts, and fresh garlic in any way-sliced, slivered, roasted, minced.

PIZZA DOUGH

Steps:

• Put the water in a small bowl. Add the yeast and stir until dissolved.
• In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
• Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

FOUR-CHEESE FATHEAD PIZZA DOUGH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, Cheddar cheese, Parmesan cheese, and cream cheese in a microwave safe bowl. Microwave for 1 minute. Remove and mix in almond flour, egg, garlic, and parsley until well combined. Spread dough onto a baking sheet and poke holes into the dough with a fork.
• Bake in the preheated oven for 10 minutes. Remove and let cool for 20 minutes.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

MY PIZZA DOUGH (FAT FREE)

Steps:

• Dissolve yeast in 1/4 cup water, let stand for about 5 minutes.
• Dissolve salt in 1 cup of warm water, place in a large bowl; add yeast and about 2 1/2 cups of sifted flour to the bowl - stir well to make a soft dough.
• On a board, place remaining flour, make a well in center and add the dough to the well.
• Knead the remaining flour into the soft ball of dough, turning the dough 1/4 turn as you knead and add flour, until dough is smooth and elastic and does not stick to hands or unfloured board.
• Cover dough and let rise in a warm place for about 45 minutes.
• Divide dough into 2 equal pieces, knead each piece for a few minutes, shape each into a ball, cover with a cloth and let rise for about 1 hour 15 minutes or until doubled.
• Place the dough on a floured board and pound it lightly to deflate it.
• Work and stretch each piece of dough until large enough to cover a round 12-inch pie plate (flouring both sides of dough to keep it from sticking to the board, hands or pie plate/pizza pan).
• Add sliced tomatoes and toppings as desired, bake in preheated 400° oven for 20-30 minutes, remove from oven, let cool for 5 - 10 minutes before slicing, serve hot.

THIN-CRUST FATHEAD PIZZA DOUGH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
• Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
• Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
• Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.