NO-KNEAD, NO-RISE PIZZA DOUGH RECIPE
This quick and easy pizza dough recipe makes a delicious pizza crust and takes just minutes to make. No kneading or rising involved!
Provided by Jackie Currie
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 450 degrees.
- In large bowl, stir yeast and sugar in the warm water and let it sit for 5-10 minutes until it looks creamy and frothy.
- Add flour, salt and oil, and stir until well mixed.(Will be loose and messy looking).
- Let it rest for 5 minutes.
- Turn out on to a lightly floured surface and roll or pat into one 12" crust or 4 individual crusts.
- Transfer to a pizza stone or a lightly oiled pizza pan.
- Spread pizza sauce over crust.
- Top with a handful of mozzarella cheese and various other pizza toppings
- Bake at 450 for 15-20 minutes (large pizza) or 10-15 minutes (smaller pizzas).
Nutrition Facts : Calories 174 kcal, Carbohydrate 28 g, Protein 4 g, Fat 4 g, Sodium 293 mg, ServingSize 1 serving
EASY HOMEMADE PIZZA DOUGH
This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness.
Provided by Chef John
Categories Bread Pizza Dough and Crust Recipes
Time 18h35m
Yield 4
Number Of Ingredients 8
Steps:
- Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
- Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
- Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
- Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
- To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
- Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
Nutrition Facts : Calories 485 calories, Carbohydrate 89.3 g, Fat 8 g, Fiber 3.9 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 732.2 mg, Sugar 0.6 g
SIMPLE ROMAN PIZZA DOUGH
I found this recipe in Peter Reinhart's book American Pie, and I adapted it for the bread machine. He has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. Alas, I lack the patience and strength in my hands to knead dough. If you want to make this dough the old fashioned way, I encourage you to get a copy of Peter's wonderful book. The way I prepare it, though, makes the best pizza dough I have ever had. It is thin and flavorful.
Provided by Scrivener1
Categories European
Time P1DT1h
Yield 6 loaves, 12 serving(s)
Number Of Ingredients 6
Steps:
- Set your bread machine to the dough setting for a 1 lb. loaf.
- Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
- After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
- Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
- Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
- The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
- Rub each ball with olive oil.
- If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
- Allow the dough to sit at room temperature for 2 hours before making the pizza.
- Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
- Heat the oven to 425 deg.
- I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
- Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
- Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
- Bake for 10 minute.
- Top with provolone or mozzerella cheese.
- Bake another 5 minute or until the bottom is lightly brown.
Nutrition Facts : Calories 203.6, Fat 0.6, SaturatedFat 0.1, Sodium 631.9, Carbohydrate 42.5, Fiber 1.6, Sugar 0.1, Protein 6
ROMAN PIZZA
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
- Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
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.
SIMPLE PIZZA DOUGH
Make and share this Simple Pizza Dough recipe from Food.com.
Provided by WaterMelon
Categories Breads
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a wooden spoon/mixer with dough hooks, combine all the dough ingredients in a medium mixing bowl, until a soft, slightly sticky dough is formed.
- Add a few tsp of water if your dough seems dry.
- Turn the dough onto a lightly oiled surface, knead it lightly with oiled hands.
- Place dough in a lightly oiled bowl, cover and let rise for 1 hour; it might not necessarily double in bulk (usually I let dough rise in a turned-off oven or microwave).
- Punch down the dough and roll it into a ball.
- Flatten in and roll it to desired thickness and size to fit your pizza pan (if dough resists rolling, let it rest for 10mins before rolling again).
- Let rise for another 30mins; preheat oven to 425°F/ 220°C.
- Prior to baking, poke holes all over the dough with a fork.
- Bake for 10-15mins before topping the pizza; finally, bake for another 5-10mins until topping is hot and cheese has melted.
- NOTE- if you like super crispy crust like I do, preheat a baking sheet at 475°F/ 240°C for for 5-10mins, then slide the pizza pan (with the crust) onto the hot baking sheet; Bake for 15mins, then put your topping and bake for another 15mins (if you have baking stone, use that instead of the baking sheet).
Nutrition Facts : Calories 187.3, Fat 5.1, SaturatedFat 2.3, Cholesterol 11.7, Sodium 470.5, Carbohydrate 27, Fiber 1.5, Sugar 1.1, Protein 7.9
MASTER PIZZA DOUGH
It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
- Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
- Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 40.1 g, Fat 5 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 293 mg, Sugar 0.1 g
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