Pizza Dough Enhancer Recipes
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
SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.)
This is the only crust recipe I use anymore. I found this recipe in a copy of the Baker's Catalog some years ago. It really tastes best when you let it sit for a longer time, although you can get by with the short end of the range if you are in a hurry. I try to make it the night before and let it sit for about 24 hours. Since you don't knead it very much, bread flour wouldn't be a good choice--all-purpose works better for this recipe. Likewise, a bread machine wouldn't work well as it would overwork the dough. The original recipe stated crust can be used for either baked or grilled pizza, although I've never made grilled pizza and couldn't say how to do it. Prep times are estimates, and don't include rising or refrigeration times. NOTE: the "dough enhancer" listed in the ingredients is actually a dough improver, which relaxes the dough to allow for easier shaping of the dough. In addition, the recipe called for King Arthur Flour's pizza flavor (optional), which I am unable to list. It was just a crust flavor enhancer, containing cheese, garlic, and such. Both are available from the Baker's Catalog at www.kingarthurflour.com/shop/.
Provided by Halcyon Eve
Categories Yeast Breads
Time 30m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all dough ingredients and knead on a lightly-floured surface until smooth and soft. Do not over-knead; dough should hold together but look rough on surface.
- Allow to rise in a warm place, covered, for 45 minutes.
- Refrigerate dough for 4-36 hours, to allow dough to slowly rise and develop flavor.
- Shape into a 12-14 inch circle, brush with olive oil (if desired), and bake on a pizza stone or greased pizza pan at 400* F for about 10 minutes, or until just beginning to turn golden.
- Top and bake as desired.
Nutrition Facts : Calories 299.7, Fat 5.2, SaturatedFat 0.7, Sodium 583.9, Carbohydrate 53.4, Fiber 2.5, Sugar 0.1, Protein 8.4
DOUGH ENHANCER
I kept reading about dough enhancer but couldn't find it in any of our stores. A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well!
Provided by TishT
Categories < 15 Mins
Time 5m
Yield 1 jar or baggy
Number Of Ingredients 7
Steps:
- Mix all together in a bowl and store in refrigherator in an airtight container.
- Use 3 Tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) For white bread use 1 tsp.
- For rye bread use 3 1/2 Tbs.
EZ WHEAT BREAD
Number Of Ingredients 0
Steps:
- Mix ingredients in order listed in bowl of mixer with dough hook attachment. Mix for 12-15 minutes. Let rise until dough is doubled, approximately 1 to1½ hours. Punch down, and shape into loaf or rolls. Let rise again until doubled and bake at 375 degrees for 30 minutes until golden brown and sounds hollow when lightly tapped.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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