NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH
Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.
Provided by CountryMama
Categories Yeast Breads
Time 14m
Yield 12 inch crust, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Pulse flour, yeast, and salt in food processor until blended.
- With motor running, add water and oil. Process for 1 minute, or until a ball forms.
- With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
- Let rise for 10 minutes for thin crust.
- Stretch into pizza pan and top as desired.
- Bake for 10-12 minutes or until browned.
NO-KNEAD PIZZA DOUGH
Steps:
- Gather the ingredients.
- To a large mixing bowl, add the water, yeast, olive oil, sugar, salt, and flour. Using a heavy wooden spoon (or Danish dough whisk), stir together to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. The mixture will seem dry at first, but as you continue to stir together, all the flour will be absorbed and it will pull away from the edges of the bowl. Add more flour if needed to form a very thick, very sticky dough ball.
- Once well mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
- When ready to form the dough, flour a work surface very well. Using a spatula, scrape the sticky, bubbly dough onto the floured surface. Flour your hands and pat the dough down to flatten it. Cut the dough into 2 pieces and, using plenty of flour to handle, shape and form 2 smooth, elastic, balls of dough.
- Allow the dough balls to rest on a floured board with several inches separating them, covered, for 30 minutes.
- Your pizza dough is ready to use, This dough is even better if the balls are covered and kept refrigerated overnight. When ready to shape into pizzas, let the dough come up to room temperature before using. Note: As with all dough recipes, the amount of flour will vary depending on the weather, the brand of flour used, and other factors. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.
Nutrition Facts : Calories 143 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 632 mg, Fat 6 g, ServingSize 2 crusts (16 servings), UnsaturatedFat 4 g
MARVEL'S NO-KNEAD PIZZA DOUGH
A no-fuss, no-knead pizza dough.
Provided by Marvel's Kitchen
Categories Bread Pizza Dough and Crust Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix water, sugar, and yeast together in a bowl. Let stand until yeast is foamy, 5 to 10 minutes.
- Place flour, oil, and salt in a food processor; mix briefly. Add yeast mixture. Mix until a ball forms. Transfer to a bowl. Cover and let rise until doubled, about 1 hour.
- Punch dough gently to deflate. Roll out to form a pizza crust.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 86.2 g, Fat 4.6 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 0.7 g, Sodium 1167.6 mg, Sugar 2.4 g
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
EASY PIZZA DOUGH NO FOOD PROCESSOR OR BREAD MAKER NEEDED
This is an easy recipe for pizza dough that you make by hand. If you have no food processor or a bread maker or you just want to make it by hand, this fits the bill. You can make the dough and put in the fridge for the next day too. Smells just like the dough at the pizzeria. Homemade pizza just tastes better and with a little planning ahead is super simple. My family just wished we had made two sets of dough! Enjoy! ChefDLH
Provided by ChefDLH
Categories Grains
Time 22m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
- Gradually add flour and olive oil and start mixing.
- When the mixture gets too heavy to mix, start kneading the dough with your hands.
- Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
- Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
- Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
- Put on your pizza sauce of choice.
- Put on your favorite pizza toppings.
- Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown. Check on it ahead of the time if using a stone.
- Additional Information:.
- You get better results when you use a pizza baking stone. The pizza stone should be placed in the middle of the oven.
Nutrition Facts : Calories 471.3, Fat 7.9, SaturatedFat 1.1, Sodium 585.5, Carbohydrate 86.7, Fiber 3.2, Sugar 3.1, Protein 11.7
NO-KNEAD PIZZA DOUGH
prep/cooking time does not include time given for dough to rise/relax. taken from http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast - the longer you let it sit in the fridge, the less yeast you need to use. So, if I'm looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I'll only use half the yeast. Half the yeast will be sufficient when you give it time to do it's thing, and it will taste less "yeasty."
Provided by Allotta
Categories Yeast Breads
Time 15m
Yield 4 1 lb loaves
Number Of Ingredients 6
Steps:
- Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
- If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes. Then mix in the rest of the ingredients.
- Mix in the flour without kneading, using a large wooden spoon.
- Cover (not airtight) and allow to rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you'll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator. You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
- This is enough dough for 4 large pizzas.
- Use as you would with any pizza recipe.
Nutrition Facts : Calories 884.2, Fat 15.7, SaturatedFat 2.2, Sodium 2626, Carbohydrate 159.9, Fiber 6.4, Sugar 3.7, Protein 22.7
CUISINART FOOD PROCESSOR PIZZA DOUGH
I have been trying many pizza recipes over the past 19 years and this one is the best. I got this recipe from my Cuisinart food processor cook book.The main part of the preparation time is the rising of the dough. Otherwise it is very easy and delicious. I will never buy commercial pizza again.
Provided by I_love2nurse in Can
Categories Lunch/Snacks
Time 1h25m
Yield 3 12 inch crusts, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
- With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough, which may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising , prepare any pizza toppings.
- Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.
Nutrition Facts : Calories 279.7, Fat 3, SaturatedFat 0.4, Sodium 439.6, Carbohydrate 54.2, Fiber 2.2, Sugar 0.9, Protein 7.7
NO-KNEAD PIZZA DOUGH
I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Provided by LauraF
Categories Bread Pizza Dough and Crust Recipes
Time 18h30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
- Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
- Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
- Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
- Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 368 calories, Carbohydrate 70.4 g, Fat 4.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 876.1 mg, Sugar 0.4 g
EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH
This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)
Provided by the80srule
Categories Low Cholesterol
Time 20m
Yield 2 9" crusts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
- Add the remaining ingredients together and knead well, about 2-5 minutes.
- If the dough seems a little sticky, dust your hands with some flour and knead again.
- Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
- I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
- Bake at 500F for 8-12 minutes or until the edges are nice and brown.
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