Katies Pizza Dough Recipes

CANNED CHICKPEA PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• Combine chickpeas, flour, garlic powder, Italian seasoning, onion powder, salt, egg and some pepper in a food processor until smooth. (The mixture will be creamy, like hummus.) Transfer to prepared baking sheet and spread into a 10-inch circle with a rubber spatula.
• Bake 15 minutes. Remove from oven and add desired toppings. Return to oven and bake an additional 10 minutes. Slice and serve.

PIZZA MARGHERITA

Steps:

• Make the dough: Fill a small bowl with hot tap water. Let the bowl sit 2 minutes, then dump the water. In the warmed bowl, combine the yeast, 1 tablespoon flour, the sugar and 1/4 cup warm water (105 degrees F to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with fresh new yeast.)
• In a large bowl, mix 2 1/2 cups flour and 2 teaspoons salt. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 degrees F to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the side of the bowl (it will be sticky). Turn out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball.
• Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Meanwhile, put a pizza stone on the lowest oven rack and preheat to 500 degrees F. Let the stone preheat, about 1 hour.
• Make the sauce: Combine the olive oil, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently. Reduce the heat to low and cook until slightly thickened, about 10 minutes. Transfer to a food processor and puree until smooth. Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes. Season with pepper to taste.
• Transfer the dough to a floured surface and cut in half. Form each half into a disk and roll out into a 10-inch circle with a lightly floured rolling pin. (I like my pizza paper-thin!) Pinch around the edge to form a crust.
• Sprinkle a pizza peel with cornmeal and carefully slide one round of dough onto the peel. Jerk the peel in a back-and-forth motion once or twice to make sure the dough does not stick. (If the dough is sticking, add extra cornmeal.) Drizzle the dough with olive oil, sprinkle with salt and top with half of the sauce, leaving a small border.
• Transfer the dough to the hot stone in the oven, using a jerking motion to slide the dough off the peel. Bake 5 minutes. Using the peel, rotate the pizza for even browning and top with half of the mozzarella. Bake until the cheese melts and the crust is golden brown and crisp, 3 to 5 more minutes. Remove from the oven using the peel, transfer to a cutting board and scatter half of the basil on top. Repeat to make the second pizza.

PIZZA WITH CAULIFLOWER CRUST

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Line a steamer basket with a kitchen towel (not terrycloth); set in a saucepan with 2 inches simmering water. Add the cauliflower, cover and cook 5 minutes. Drain well, then wring dry in the towel to get out all the moisture. Let cool.
• In a bowl, combine the cauliflower with 1/2 cup mozzarella, the parmesan, oregano, 1/2 teaspoon salt, the garlic powder and eggs. Transfer to the center of the baking sheet and spread into a 10-inch circle to make a pizza crust. Bake until golden, about 20 minutes.
• Spread the marinara sauce on the crust; top with bell peppers and onion and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven and bake an additional 10 minutes.

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
• In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
• Add desired toppings and bake an additional 10 minutes.

KATIE'S PIZZA DOUGH

Steps:

• Disolve yeast, 1/2 tsp sugar, and pinch of salt in warm water (110-115 degrees).
• Let rise 10-15 minute.
• Meanwhile, combine flour and 1 tsp salt in a large bowl.
• Make a hole in the center, and pour yeast mixture and oil.
• Mix until you have a soft dough.
• Add a bit more flour if too sitcky.
• Knead on a lightly floured surface until you have a workable dough.
• Let rise about 15 min (until doubled) in an oiled bowl, covered with a towel.
• For Pizza: Roll out place on stone and brush with garlic salt and olive oil. Bake 15-20 minute.
• For Calzones: Wrap the dough over your filling. Then mix some egg, oil, and garlic salt together and brush it on top to make it crispy. You can even chop up some herbs to spread on or mix with the dough. If you're camping you'll want to get some tin foil to put over the grill because they can be kind of messy. It definitely takes a bit of time to cook (you'll want a hot fire or charcoal) but keep the flames from burning the dough. It's kind of tricky but I always figure when you're camping you have plenty of time to watch it.

NEAPOLITAN MARGHERITA PIZZA

Steps:

• Set a pizza stone on the lower rack of the oven, remove the other racks, and preheat to 500 degrees F.
• Using a food mill, grind the tomatoes into a bowl (or pulse in a food processor until coarsely pureed.) Season with sea salt and set aside.
• Very lightly dust a work surface with some flour. Fill a medium bowl with flour and spread it out into a wide even layer. Drop the dough onto the flour in the bowl, and flip it over once in the bowl to lightly coat it. On the work surface, using your fingertips, press the dough all over to flatten it. Flip it over and press all over the surface again. Flip it one more time and repeat. Press the dough with your fingers repeatedly on one side with one hand, and with the other hand, slowly turn the dough clockwise on the work surface. Continue poking and rotating the dough to flatten and stretch the dough.
• Pick the dough up and toss it back and forth between the palms of your hands until it begins to stretch, forms a rough disc, and gets thinner. Drape the dough over your hands, tuck your fingers in, and gently pull your knuckles toward the outer edge of the dough. Continue, rotating the dough as you go, until it is about 10 inches in diameter. Work slowly, allowing the weight of the dough itself to stretch and do not force it or it will tear and can make the crust too chewy.
• Dust the work surface with a little more flour and set the crust back down. Press it with your fingers and pull it gently at the edges to even out the circle. Using a small ladle, evenly spread about 1/4 cup of the tomato sauce over the surface of the dough, leaving a 1/2-inch border around the edge. Scatter the mozzarella pieces from the center out, leaving space between the cheese. Tear the basil leaves in half and scatter the pieces over the pizza.
• Lightly flour a pizza peel and set it on the work surface at the edge of the pizza crust closest to you. Run your fingers around the outside parameter of the crust to loosen any edges that might be stuck (and make sure the dough is not stuck to the counter anywhere in the center). Gently grab the dough at the 5 o'clock and 7 o'clock positions and in one, quick motion, pull the pizza onto the peel. Use your fingers to pull and straighten the crust until round.
• Open the oven door. Set the front of the peel on the back edge of the pizza stone. Shake the peel very lightly to make sure the dough is not stuck and will slide. Holding the peel at a 45-degree angle, jiggle it until the pizza begins to slide off; once it reaches the edge of the peel, shake it lightly a few times, and then pull the peel out in one swift motion to drop the pizza onto the hot stone. Immediately close the oven door and cook until the crust begins to char on the bottom and edges and cheese is melted and bubbly, 8 to 10 minutes.
• Use the peel to remove the pizza; slide it onto a cutting board. Slice with a pizza wheel and serve immediately.
• Put the yeast in a measuring cup and dissolve it in about 1/2 cup of the water. In a large bowl, dissolve the salt in the remaining water.
• Add about 1/2 cup of the flour to the salt-water solution and add the yeast mixture. Use your fingers to mix well. Add the remaining flour and mix with your hands until it forms a dough. Transfer the dough to a floured countertop.
• To knead the dough, grab the sides with your fingers and pull it up and over itself into the center. Using the balls of your hands, press the dough firmly in the center. Repeat, pulling the dough from the outer sides inward, Press it fast from the edge inwards. Working quickly will help prevent it from sticking. Continue kneading the dough until it is very smooth to the touch, and springs back when pressed, 15 to 20 minutes. Shape the dough into a ball, place it in a clean bowl, and cover with plastic wrap.
• Let the dough rise for 2 hours, and then divide into four 9-ounce portions. Form the portions into balls. Cover the dough with a towel and let rise at room temperature for 6 hours.

S'KAT'S EASY PIZZA DOUGH

Steps:

• Stir together the water, yeast and the sugar.
• Let rest until the yeast foams, about 3 minutes.
• Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine.
• Add the yeast mixture and olive oil and stir together to form a sticky dough.
• Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes.
• The longer you knead, the more texture your dough will have.
• Turn the dough into a lightly oiled bowl.
• Cover with a dry towel and place in a warm, draft free area.
• (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let's not melt any bowls, eh?) Let rise for at least one hour.
• When dough has doubled in bulk, punch back down.
• At this point, add any of the optional ingredients at end of recipe, or as desired.
• Let the dough rise again, until almost doubled, about 30 minutes.
• Or, if there were no extra additions, shape and add toppings.
• Bake at 500°F for about 8 minutes.
• Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme), chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.