SHEET-PAN PIZZA DOUGH
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield Enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
- Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
- Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
- Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.
PAN PIZZA DOUGH
This is dough to recall the pillowy, golden, butter-crisp pies served at Pizza Hut in the 1990s, a favorite of the chef and pizza consultant Anthony Falco. He gave me his recipe for it in 2018, part of his recipe for pan pizza, but it's terrific under your favorite pizza sauce and whatever toppings you desire. You might like sausage and peppers, or sausage and anchovies, or plain with extra cheese. But give black olives, provolone and thinly sliced red onion a shot sometime. Plan ahead, though. The recipe may recall corporate delivery pizza dough. But its preparation takes time to proof and to develop flavor. That's why it's better.
Provided by Sam Sifton
Categories pizza and calzones
Time 20h30m
Yield 3 pies
Number Of Ingredients 6
Steps:
- Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
- Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
- Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
- The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 5 grams, Carbohydrate 77 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 0 grams, TransFat 0 grams
HOMEMADE PAN PIZZA DOUGH
Steps:
- Gather the ingredients.
- Mix water, yeast, and salt in a large bowl and stir until everything has dissolved.
- Stir in olive oil.
- Mix in flour.
- Turn dough out onto a floured board and knead for about 5 minutes.
- Grease inside of a medium-sized bowl and place dough inside. Flip dough over so that top is also greased.
- Cover and let dough rise in a warm place until it has doubled in size (about 2 hours).
- Punch down dough and turn out onto a lightly floured board. Knead out bubbles .
- The dough is now ready to be made into a pizza.
- Preheat oven to 450 F. Grease inside of a large skillet or baking pan with olive oil.
- Press dough into pan so that it comes up the sides a little.
- Add your favorite toppings (make it a family affair and allow everyone to join in).
- Bake pizza in preheated oven until done. This is usually 12 to 15 minutes, but baking times will vary. The crust should be golden brown and cheese thoroughly melted. Serve and enjoy.
Nutrition Facts : Calories 194 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 212 mg, Sugar 0 g, Fat 5 g, ServingSize 1-2 Pizzas (6-12 servings), UnsaturatedFat 0 g
PAN PIZZA CRUST
Make and share this Pan Pizza Crust recipe from Food.com.
Provided by jade_brown
Categories European
Time 2h30m
Yield 3 pizzas, 18 serving(s)
Number Of Ingredients 14
Steps:
- Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl.
- Add water and stir to mix well. Allow to sit for two minutes.
- Add oil and stir again.
- Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
- Divide dough into three balls.
- In three 9" cake pans, put 3 Oz. of.
- oil in each making sure it is spread evenly.
- Using a rolling pin,roll out each dough ball to about a 9" circle. Place in cake pans.
- Spray the outter edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 11/2 hours.
- Combine sauce ingredients and let sit for 1 hour.
- For Each Nine Inch Pizza:.
- Preheat oven to 475F
- Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
- Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
- Place toppings of your choice in this order:.
- Pepperoni or Ham.
- Vegetables.
- Meats (cooked ground sausage or beef).
- Top with 3 Oz. mozzarella cheese.
- Cook until cheese is bubbling and outer crust is brown.
- Cut in six slices.
Nutrition Facts : Calories 173.4, Fat 5.1, SaturatedFat 2.1, Cholesterol 11.6, Sodium 230.4, Carbohydrate 24.4, Fiber 1.3, Sugar 2.3, Protein 7.3
PAN PIZZA
The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. The dough takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch.
Provided by Sam Sifton
Categories pizza and calzones, main course
Time 21h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
- Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
- Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
- The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
- Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
- Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
- Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
- Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
- After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
- Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
- Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE PIZZA HUT ORIGINAL DEEP DISH PIZZA RECIPE
Pizza is our go-to recipe on the weekend, and this homemade Pizza Hut deep dish pizza hits the spot every time!
Provided by Kristen Hills
Categories Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
- Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Tbl. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
- Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
- Combine tomato sauce, oregano, marjoram, basil and garlic salt.
- Preheat oven to 475 degrees F.
- Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1/4 c. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: pepperoni or ham, vegetables, meats (cooked ground sausage or beef). Top with 1/2 c. mozzarella cheese (or as much as you prefer). Cook until cheese is bubbling and outer crust is brown (between 10-15 minutes).
Nutrition Facts : Calories 384 kcal, Carbohydrate 54 g, Protein 18 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 726 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
EASY HOMEMADE PIZZA DOUGH
This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness.
Provided by Chef John
Categories Bread Pizza Dough and Crust Recipes
Time 18h35m
Yield 4
Number Of Ingredients 8
Steps:
- Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
- Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
- Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
- Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
- To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
- Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
Nutrition Facts : Calories 485 calories, Carbohydrate 89.3 g, Fat 8 g, Fiber 3.9 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 732.2 mg, Sugar 0.6 g
HOMEMADE PAN PIZZA
Make and share this Homemade Pan Pizza recipe from Food.com.
Provided by SaraEMiller
Categories European
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small pan, combine water, olive oil and yeast over low heat. Stir occasionally to dissolve yeast; set aside.
- In large mixing bowl (or food processor!) combine flour, cheese, sugar, salt, oregano, and basil, mixing well. Add yeast mixture slowly, mixing until dough forms a ball. Place dough in a greased bowl, cover loosely with saran wrap and let rise for 1 hour. (Dough should double in size).
- Grease 14 inch pizza pan with garlic olive oil. Press dough into pan. Brush dough with olive oil and top as desired with sauce, vegetables, meat, and cheese.
- Bake at 400°F for 5 minutes, reduce heat and cook at 350°F for 30 minutes (or until crust is golden). Let cool for 15 minutes, slice, and serve.
Nutrition Facts : Calories 464.3, Fat 22.9, SaturatedFat 12.3, Cholesterol 55.5, Sodium 514.7, Carbohydrate 42.5, Fiber 2.8, Sugar 2, Protein 21.3
THE BEST HOMEMADE PIZZA CRUST RECIPE
This is the BEST Homemade Pizza Dough and it is so simple to make! You can make it on a sheet pan or even make personal pizzas in 8-inch cake pans. It will be your family's go-to pizza recipe.
Provided by Camille Beckstrand
Categories Main Course
Time 2h40m
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky (sometimes I need more, sometimes I need less- it kind of depends on the weather and the humidity in the air).
- Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
- Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza sauce recipe (I just like to use Prego Traditional spaghetti sauce) and favorite toppings.
- Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
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