PIZZA DOUGH AND BONUS FOCACCIA BREAD
This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc. It's a great, versatile dough. The same toppings used on a pizza usually work in the bread. Times are for making 2 pizza crusts up to the point of adding toppings.
Provided by sugarpea
Categories Breads
Time 1h20m
Yield 2 12to15 inch pizza crusts, 16 serving(s)
Number Of Ingredients 6
Steps:
- Add yeast and sugar to water, whisk and set aside until foamy.
- Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
- Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
- Divide dough in half and roll out 2-12"to 15" pizzas; or 1 large 9" focaccia (using all of the dough); or 1 pizza and 1 small 5" focaccia; or 2 small focaccia.
- Bake topped pizza at 500° for 10-12 minutes.
- Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
- Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
- Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
- Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.
Nutrition Facts : Calories 138.8, Fat 2.9, SaturatedFat 0.4, Sodium 146.7, Carbohydrate 24.3, Fiber 1, Sugar 0.3, Protein 3.4
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC PIZZA DOUGH
Pizza Dough. When making homemade pizza, you want an easy pizza crust that makes everyone ooh and ahh with every bite! This pizza dough recipe is without a doubt, the BEST, EASIEST and MOST DELICIOUS I have ever made.
Provided by Lynne Feifer
Categories Dinners
Time 2h35m
Number Of Ingredients 5
Steps:
- Whisk together the flour, salt, and yeast in a large mixing bowl or the work bowl of a stand mixer. Pour in the water and olive oil. Stir together with a sturdy spoon until a shaggy dough forms. Knead with floured hands or by stand mixer for 10 minutes on medium or until the dough is smooth, elastic and stretchy.
- Return the dough to the bowl. Cover the bowl with a clean shower cap, plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1-2 hours., or until approximately doubled in size and puffy.
- Divide the dough into your desired size (see note). Use your hands to roll each piece of dough into a tight ball and allow it to rise for 20 more minutes before baking.
- This dough can be stored in the refrigerator for up to 6 days or in the freezer for up to 3 months before using.
- To store: label a zipper-top freezer bag with the size of the pizza. (Use one bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil in each bag, rub around with your hands to make sure the inside is well coated, and insert one dough ball into each prepared bag.
- To use refrigerated dough: place the dough in its bag on the kitchen counter and allow it to come to room temperature and rise for an hour before you want to use it and bake it.
- To use frozen dough: transfer the bag of dough to the refrigerator the day before you plan to use it, then onto the counter to come to room temperature and hour before you wish to bake it.
Nutrition Facts : ServingSize 1 g, Calories 1287 kcal, Carbohydrate 258 g, Protein 38 g, Fat 9 g, SaturatedFat 1 g, Sodium 1573 mg, Fiber 12 g, Sugar 1 g
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