Sicilian Style Pizza Dough Bread Machine Recipes

NEW YORK ITALIAN PIZZA DOUGH

New York Italian Pizza Dough image

A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.

Provided by ItsJeanettic

Categories Bread Pizza Dough and Crust Recipes

Time 10h36m

Yield 8

Number Of Ingredients 6

Ingredients

2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons active dry yeast
¼ cup bread flour, or more if needed
1 tablespoon olive oil

Steps:

Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

Nutrition Facts : Calories 33.3 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 584.2 mg

ITALIAN PIZZA CRUST IN BREAD MACHINE

Italian Pizza Crust in Bread Machine image

A beautiful, soft, and chewy pizza crust with a Italian flare.

Provided by Stan Silva

Categories Bread Pizza Dough and Crust Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
2 ½ cups whole wheat flour
2 tablespoons olive oil
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt

Steps:

Combine warm water, yeast, and sugar together in the pan of a bread machine. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
Pour flour, olive oil, basil, oregano, and salt over the yeast mixture. Place bread machine bowl in the bread machine.
Select the Dough setting and press Start.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 28.3 g, Fat 4.1 g, Fiber 4.9 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 294.1 mg, Sugar 0.7 g

SICILIAN PIZZA DOUGH

Sicilian Pizza Dough image

I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!

Provided by Lisa Pizza

Categories European

Time 1h

Yield 2 pizza pies, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups water (105 F to 115 F)
2 (1/4 ounce) packages dry yeast
1 teaspoon sugar
4 teaspoons olive oil
1/2 teaspoon salt
4 cups flour (approx)

Steps:

Coat a large bowl with teaspoon of olive oil and set aside.
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
Place three cups of flour in large bowl and mix in salt.
Place one cup of flour on work surface.
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
Stir until as combined as possible.
Turn out onto floured surface.
With well floured hands, knead dough to work in the cup of flour on the board.
Continue kneading until nice, smooth dough-ball is formed.
Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
Dough should double (at least).
Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.