Jenny Gentiles Pizza Dough Recipes

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JENNY GENTILE'S PIZZA DOUGH



Jenny Gentile's Pizza Dough image

This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.

Provided by Beth Fleischer

Categories     Breads

Time 2h30m

Yield 1 crust (12 inch thick or 14 inch thin), 6-10 serving(s)

Number Of Ingredients 7

1 (1/4 ounce) package yeast
4 tablespoons water (not hot)
12 tablespoons water, cold
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon honey
3 cups flour

Steps:

  • In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
  • Allow to proof (sit) for 10 minutes.
  • In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
  • Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.

Nutrition Facts : Calories 261.9, Fat 3, SaturatedFat 0.4, Sodium 390.8, Carbohydrate 51.1, Fiber 2, Sugar 3, Protein 6.9

PIZZA DOUGH



Pizza Dough image

Provided by Emeril Lagasse

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

1 cup warm water, about 110 degrees F
1 packet dry yeast
1 tablespoon sugar
2 tablespoons olive oil
2 1/4 cups flour (may use a little more or less)
1/2 teaspoon salt

Steps:

  • To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.

PIZZA DOUGH



Pizza Dough image

Provided by Tyler Florence

Yield 3 pizza crusts

Number Of Ingredients 6

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

Steps:

  • In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
  • Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
  • Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
  • Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

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