INSTANT POT PIZZA RECIPE
Steps:
- Gather the ingredients.
- Place a trivet in the inner pot of the Instant Pot and add 1 cup of water.
- Spray a 7-inch baking pan with nonstick cooking spray.
- Unroll the pizza dough on a lightly floured surface; roll or stretch it gently until it is approximately 7 1/2 inches by about 15 inches. Place the baking pan upside-down on one end of the dough and use a sharp knife to cut around it. You will have enough left for a second pizza; roll the leftover dough up and refrigerate it for up to 3 days. Skip this step if you are using mini prebaked crusts.
- Fit the circle of dough in the pan and press a bit up the sides to form a crust.
- Spoon the pizza sauce over the dough.
- Top the pizza sauce with the shredded mozzarella cheese, then layer with pepperoni slices and some sliced ripe olives.
- Fold a 24-inch length of foil lengthwise into thirds. Place the folded foil on the countertop and place the pan in the center. Cover the pan tightly with another sheet of foil.
- Using the ends of the foil as handles, lower the pan into the Instant Pot.
- Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 15 minutes.
- When the time is up, follow the manufacturer's instructions for a quick release. Remove the pan and discard the foil.
- Use a flexible spatula to remove the pizza to a cutting board. Cut the pizza into four wedges or smaller appetizer-sized pieces and serve with freshly grated Parmesan cheese and crushed red pepper flakes, if desired.
Nutrition Facts : Calories 658 kcal, Carbohydrate 93 g, Cholesterol 32 mg, Fiber 4 g, Protein 21 g, SaturatedFat 7 g, Sodium 1235 mg, Sugar 5 g, Fat 22 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g
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.
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
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- Measure all ingredients , and keep it ready - All purpose flour , instant dry yeast , milk, water , olive oil, salt and sugar.
- Add the flour into the sifter / fine-meshed strainer, and hold the sifter over the bowl. Add All purpose flour, salt and yeast into the sifter at once, and sift as normal. Repeat the step and sift at-least two to three times ( sifting the flour helps to remove any small lumps and to distribute the yeast better). Add olive oil to the sifted flour mixtures and roughly mix using your hands ( make sure there is no big lumps in the dough).
- Now mix milk and water in a microwavable cup , and microwave UNTIL WARM TO TOUCH THE MILK (not to hot or too cold) ( approximately 30 seconds to 45 seconds ). The correct temperature should be 115 degree F , so use a kitchen thermometer to test the milk - water temperature. Add sugar to the warm milk and quickly stir until the sugar has dissolved ( don't wait after sugar has dissolved , pour immediately into the flour before the liquid temperature changes ). Mix the liquids with the dry ingredients , and make a smooth dough ( it will be slightly sticky and a loose dough, make sure to smear some olive oil on the dough and bring the dough together, no need to knead the dough). Dough is now ready for proofing.
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