Nanas Pizza Dough Recipes

NAAN BREAD MARGHERITA PIZZA WITH PROSCIUTTO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
• Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

NANA'S PIZZA DOUGH

Steps:

• Put the flour on a board (or table or counter), add the lard, salt, pepper, yeast and warm water; work well until you get a smooth dough.
• Place dough in a covered bowl (in a warm place) for about two hours or until doubled.
• Place the dough on a floured board and pound it lightly to deflate it.
• Cut dough in half, stretch each piece so it fits on the bottom of a lightly oiled 12-inch pie plate/pizza pan.
• Continue with your favorite pizza recipe for toppings and baking times/temperatures.

123 PIZZA DOUGH

Steps:

• In the bowl of a stand mixer (or a large bowl), combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 1½ cups of flour, salt and olive oil and mix with the paddle attachment (or stir with a spoon) until the dough comes together. Then switch to the dough hook and knead, stopping mixer often to scrape dough into the centre so that it forms into a ball. Turn out the dough onto the counter and knead by hand about 5 minutes, adding the remaining 1/4 cup of flour, if needed, while you knead the dough. Work it until it forms a smooth and elastic-feeling ball of dough - 3 to 5 minutes. Give the same bowl a quick wash, drizzle some olive oil into it, then place the dough inside, turning to coat both the dough and the sides of the bowl. Cover with a sheet of wax paper, then a towel and place in a warm place to rise until doubled in bulk (about ½ hr to 1 hour).
• Preheat the oven to 425°F with a rack in the upper third. Oil a pizza pan or cookie sheet with olive oil.
• When the dough has risen, turn it out onto a lightly floured work surface and press or roll it out with a rolling pin as thin as possible - to about a 15 inch circle, or if you like it thinner, roll it large enough to fit a large cookie sheet. Transfer the dough to your oiled pan, and push and shape the edges so that you have a raised rim around the edge of the crust. Alternatively, just plop the raised dough onto your greased pan and push it out to the edges of the pan. You won't be able to get it right to the edge if you are using a large cookie sheet.
• Top with your favourite toppings, then top with grated cheese. Wait about 20 minutes for the dough to rise a little again before cooking.
• Bake the pizza until the crust is brown and the cheese is browned and bubbly, about 15 - 20 minutes. Check after 10 minutes, and if the edges of the dough seem to be browning too quickly, turn the oven down to 375 for the remainder of the cooking time so that the cheese gets cooked too.

THE BEST PIZZA DOUGH

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.

NANA'S PIE CRUST

Steps:

• In medium mixing bowl combine flour, salt and sugar.
• Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
• Add water.
• On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
• Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
• To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
• Brush top crust with milk for a beautiful golden brown.