Woodys Pizza Crust Recipes
WOODY'S PIZZA CRUST
This is my brother's recipe. He said he based it off of Betty Crocker's pizza crust. It is quite honestly the best I have ever tasted. My husband even rated it as one of his favorites along with Uno's pizza. I always made it with Don Pepino's pizza sauce though when my brother made it he made his sauce from scratch. You can roll this out as thick or as thin as you like. It works great as a thick crust.
Provided by Emily Elizabeth
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl add yeast and sugar to hot water. Then add oil, salt and pizza seasoning and mix thoroughly (add enough seasoning to cover the whole surface layer of liquid - or to your preferred taste. Oregano and basil should be majority and pepper should be about 2-3 shakes).
- Add flour and mix up to 30 revolutions.
- Let rise in a warm and moist place for 20 minutes (I always put a cheese cloth over my bowl and put it in the oven with a pie plate of hot water below it.).
- When dough is done rising, begin preheating oven to 425 degrees.
- Punch down dough and kneed in hands and bowl. Keep moving. Sprinkle cornmeal in a thin layer over pizza pan (circular with holes works well) and roll dough out on pan as thick or thin as you like. (Dough will rise at the edges during cooking so you can roll out evenly.).
- Add desired sauce, meat, veggies and cheese (I like Don Pepino's the best - huge difference!).
- Bake in 425 degree oven for 15-20 minutes.
Nutrition Facts : Calories 187.5, Fat 3.8, SaturatedFat 0.5, Sodium 147.3, Carbohydrate 33.4, Fiber 1.3, Sugar 3.2, Protein 4.5
WOOD-FIRED OVEN PIZZA DOUGH
This is a recipe sent to us from Woodstone, the makers of our pizza oven. The original recipe sent to us called for 50# of unbleached flour. We called them asnd said that often for a smaller party, we only use 20#!!. they sheepishly sent us a home recipe. This makes 4 or 5 dough balls, each making a 14-16" pizza. That adequately serves a party of 10-14 people. It is typical that many people want to make their own--so there might be a couple of disasters. People put too much stuff on their pizzas, making oven entry and exit tough.
Provided by Bruce Becker
Categories European
Time 2h6m
Yield 5 pizzas, 10-14 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, yeast, salt and honey together until all are dissolved.
- Place into a large mixing bowl.
- Add flour.
- Mix at moderate speed for 8-10 minutes.
- The dough should form ears and the mixing bowl should be essentially dry.
- Place dough in a greased bowl, and cover with a moist dishtowel.
- Place in a warm area for about an hour, until doubled in size.
- Roll out on a floured surface, and divide into 4 or 5 balls.
- Place in a proofing tray
- If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.
Nutrition Facts : Calories 268.1, Fat 0.8, SaturatedFat 0.1, Sodium 701.2, Carbohydrate 56.3, Fiber 2.2, Sugar 1.9, Protein 7.8
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