THE ULTIMATE PIZZA DOUGH
Elevate your usual slice with tips and tricks for The Ultimate Pizza Dough.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve the yeast, sugar and 1 tablespoon all-purpose flour in the hot water. Let sit for 10 minutes.
- Mound the flour on your work surface and sprinkle in the salt. Use a fork to incorporate the two ingredients then form a large well in the center of the flour.
- Pour the dissolved yeast mixture into the center of the well and then little by little, use a fork to pull flour from the well into the center. Continue until mixture begins to thicken.
- Using your hands, begin kneading the dough until it comes together. Continue kneading until all of the flour has been incorporated evenly into the dough. Shape it into a ball.
- Place the dough into a greased bowl and cover it with a greased piece of parchment paper. Let it rest for one hour in a warm, dry place until it doubles in size.
- Knock down the dough on your floured work surface then cut it into the desired amounts.
- Place the dough onto a greased cookie sheet and cover it again with a damp towel. Let the dough rise a second time for one more hour.
- Knock down the dough sections a second time then roll it into the desired shape, top it with your desired toppings and bake it in a 500ºF oven until golden brown.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 559 kcal, Carbohydrate 117 g, Protein 16 g, Fat 1 g, Sodium 1559 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
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.
THE ULTIMATE PIZZA
Provided by Tyler Florence
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
- Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.
- Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.
- Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
- For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
- When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it.
- Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
- Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately.
- Special equipment: Pizza stone and pizza paddle .
ULTIMATE PIZZA DOUGH
This is one of the best pizza doughs I have tried, I have yet to have one come out soggy. I have added some spices into the flour mixture. It is from Robbiehaf.com
Provided by Shadieeie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- -Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- -In a separate bowl, combine flour and salt.
- -Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- -Turn dough onto a floured surface and knead for 2 minutes.
- -Working from the edges to the center, press dough into a 12" circle.
- -Place dough on a lightly greased pizza pan and stretch dough to edges.
- Add sauce and toppings of choice.
- Bake at 500 degree oven for 8-12 minutes or until edges are golden.
- Makes one 12" pizza dough.
Nutrition Facts : Calories 205.3, Fat 0.6, SaturatedFat 0.1, Sodium 293.6, Carbohydrate 42.7, Fiber 1.9, Sugar 0.4, Protein 6.3
THE BEST PIZZA DOUGH EVER
Make and share this The Best Pizza Dough Ever recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h25m
Yield 4-6 pizza crusts
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water in a bowl.
- Stir in oil, sugar, salt and FOUR cups of the flour.
- Beat until smooth.
- Turn dough onto a floured surface.
- Knead in enough flour to make dough easy to handle.
- Knead til smooth 3 to 5 minutes.
- Place in a greased bowl.
- Cover and let rise in a warm place til double in size (about 45 minutes).
- Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
- Bake pizzas 425°F for 25-30 minutes.
THE ULTIMATE PIZZA DOUGH, FROM KING ARTHUR FLOUR RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- To make the dough: Mix and knead together all of the dough ingredients¬-by hand, mixer or bread machine-till you've created a smooth, very soft, fairly sticky dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor. Make sure you have the dough in a large covered bowl, or put it into a large, lightly greased plastic bag; leave plenty of room for expansion. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the toppings. To assemble and bake the pizza: Gently stretch and pat the dough into the pan(s). You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 10 minutes. When you come back, you should be able to pat it all the way into the corners of the pan, or close to it. Allow the dough to rise for 30 minutes to an hour (or more, for thicker crust). Preheat the oven to 450°F. Spread the sauce in a thin film over the crust. Bake the pizza on the lower oven rack for 8 minutes. Remove it from the oven, and arrange your choice of toppings and cheese on top. Return to the oven, and bake on the upper oven rack for an additional 12 to 15 minutes, until the crust is nicely browned, both top and bottom. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough. Remove the pizza from the oven, and transfer it from the pan(s) to a rack to cool slightly before serving. For easiest serving, cut into squares with a pair of scissors. Yield: a dozen generous slices.
FAMOUS CALIFORNIA PIZZA DOUGH
One product of my online interview with Wolfgang Puck was being given his pizza dough recipe to publish. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe check out this iconic dough for myself.
Provided by Chef John
Time 1h35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
- Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
- Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
- Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
- Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
- Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
- Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
- Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
- Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.7 g, Fat 4.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 121.3 mg, Sugar 0.5 g
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- Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
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