The Pioneer Womans Perfect Pizza Crust Recipe 45

'SLICE' OF PIZZA

Steps:

• For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.)
• For the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Oil a large baking sheet.
• Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the "crust" end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni.
• Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Serve immediately.

BASIC PIZZA DOUGH

Steps:

• Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough is shiny and elastic, about 10 minutes.
• Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
• Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. Makes enough dough for 2 12-inch pizzas.

STUFFED PIZZA CRUST

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

THE PIONEER WOMAN'S PERFECT PIZZA CRUST RECIPE - (4/5)

Steps:

• In a small bowl combine the warm water and yeast. Stir to combine and let sit for a few minutes, until bubbly. In a medium bowl {or the bowl of a stand mixer}, combine the flour and salt. Using an electric mixer on low, drizzle in the olive oil until just incorporated. Slowly add the yeast/water mixture. Mix on low speed until the dough forms a ball {you may need to use your hands to help incorporate all of the flour}. Spray the mixing bowl with non-stick spray, and place the dough inside. Spray the top of the dough lightly with the non-stick spray, then cover with plastic wrap. Let the dough sit in a warm place for 1-2 hours or until doubled. Or, if you are like me, let it sit all afternoon long, punching down the dough as it creeps to the top of the bowl. You can also store the dough in the fridge for 1 to 2 days. Preheat the oven to 500º F. Divide the dough in half if you want thicker crust, or thirds if you want thinner crust. Freeze any extra dough for later use. Using your hands or a small rolling pin, stretch the dough on a pizza stone or baking sheet sprayed with non-stick spray to the desired shape and thickness. Do not over work the dough. Add your desired sauce, cheese and toppings. Bake at 500º on the lowest rack in your oven for 8-10 minutes, or until the edges of the crust are a golden brown and the cheese is bubbly.

FOOLPROOF PIZZA DOUGH

Steps:

• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.