Milk Street Pizza Dough Recipes

MILK STREET PIZZA DOUGH

Milk Street Pizza Dough image

Number Of Ingredients 5

Ingredients

548 grams Bread flour (4 cups) , plus more for dusting
1 tablespoon white sugar
3.4 teaspoon instant yeast
1 1/2 cups cool (65°F) water
2 teaspoons kosher salt

Steps:

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds. With the mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and the dough clears the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes. Uncover the bowl, sprinkle the salt over the dough and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the mixer, push it down and continue kneading.
Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour. Mist 4 quart-size plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.
About 1 hour before making pizza, lightly oil 4 small bowls. Remove the dough from the bags and set each in a bowl. Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.

PIZZA DOUGH FOR PERSONAL PIZZAS

Pizza Dough for Personal Pizzas image

This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all, delicious.From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 6 individual 6-inch pizzas

Number Of Ingredients 7

Ingredients

1/2 cup water
1/2 cup milk
1 package dry yeast (2 1/2 teaspoons)
1/4 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons coarse salt

Steps:

Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.
Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.
Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.

CLASSIC PIZZA DOUGH

Classic Pizza Dough image

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

Ingredients

2/3 cup warm water (110 degrees)
1/4 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for bowl

Steps:

Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

CRAZY CRUST PIZZA DOUGH

Crazy Crust Pizza Dough image

A quick and easy way to make your own pizza crust. Simply add the meat and vegetable toppings of your choice.

Provided by Karen

Categories Bread Pizza Dough and Crust Recipes

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
⅛ teaspoon black pepper
2 eggs, lightly beaten
⅔ cup milk

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
Bake in preheated oven for 20 to 25 minutes, until crust is set.
Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 13.1 g, Cholesterol 48.1 mg, Fat 1.8 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 316.9 mg, Sugar 1.1 g

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