My Favourite Pizza Dough Recipes
MY FAVOURITE PIZZA DOUGH
The dough forms a nice crust that is both crunchy & chewy...delicious. I make 2 large thick crust pizzas.
Provided by Chef Gorete
Categories Low Cholesterol
Time 37m
Yield 2-3 Pizzas, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all of the dry ingredients in a bowl. and whisk to blend. Add the remaking ingredients to the bowl, and using a dough hook, blend the dough until everything is incorporated. Knead the dough with the hook for 5 minutes.
- Grease a large bowl. Shape the dough into a ball and place in the greased bowl. Grease the dough, cover with plastic then place in the fridge overnight. At this point, you can freeze it, well wrapped, if you like.
- Remove from the refrigerator and divide the dough into 2 or 3 parts, depending on whether you want thin or thick crust pizzas. Shape into balls and let rest for about 2 hours before baking.
- Shape the pizzas using your hands and place on parchment paper, then on the pizza pan. Add your preferred pizza sauce and top with desired toppings. *I prefer not to use too much sauce, and I like to sprinkle some italian seasoning and Parmesan cheese prior to adding the mozzarella cheese and toppings.
- Preheat the oven to 500°F If using a pizza stone, place it in the oven prior to heating the oven.
- Using the pizza pan, slide just the pizza and the parchment paper, onto the hot stone. Bake for approximately 7 minutes, or until desired colour is reached.
- To remove from the oven, slide the cooked pizza using the parchment paper, back onto the pizza pan. Let cool several minutes before slicing. Enjoy.
- *If you make a margarita pizza, put the fresh basil underneath the cheese instead of on top, the pizza is so much more flavorful. I also skip the parmesan cheese when I make the margharita pizza.
- **Try my fresh uncooked pizza sauce recipe.
Nutrition Facts : Calories 409.9, Fat 7.8, SaturatedFat 1.1, Sodium 586.2, Carbohydrate 73.2, Fiber 2.9, Sugar 1.3, Protein 10.3
MY VERY FAVORITE PIZZA DOUGH
I found this recipe in an old church cookbook and have been using it for years now. Even though I have tried quite a few other pizza crust recipes, I always end up coming back to this one.
Provided by TexasToast R
Categories Low Cholesterol
Time 45m
Yield 2 Pizzas, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix yeast and sugar and dissolve in warm water. Let stand for about 5 minutes. Add in salt, oil and oat bran, if desired.
- Mix in 4 1/2 cups of flour. Then continue to add additional flour (up to 6 cups) and knead until dough is smooth and elastic (I use my Kitchenaid with the dough hook attached--dough should clean the side of the bowl).
- Place into a greased bowl, turning once, cover and allow to rise until dough is doubled in bulk.
- Prepare 2 large (14 inch or larger) pizza pans by coating them with cooking spray and sprinkling lightly with cornmeal.
- Punch down and roll dough to fit 2 large pizza pans.
- Top as desired.
- For a crust that is crispy on the bottom, place pizza on the bottom rack in a cold oven, set the oven for 500° and bake for about 20 minutes or if the oven is already hot, bake at 500° for 10-15 minutes (watch closely).
Nutrition Facts : Calories 169.1, Fat 3.9, SaturatedFat 0.5, Sodium 293.1, Carbohydrate 29, Fiber 1.4, Sugar 1.7, Protein 4.2
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