Abm Perfect Pizza Dough Recipes

PIZZA PIZZA

Steps:

• Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
• Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
• Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
• Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
• Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
• Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
• Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
• Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
• Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
• Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

THE BEST PIZZA DOUGH

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.

BASIL & GARLIC PIZZA DOUGH (ABM)

Steps:

• Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer. Process on Dough setting.
• Sprinkle cornmeal on pizza pan.
• Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle. Roll out dough and place on pizza pan.
• Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.

PIZZA DOUGH (ABM)

Steps:

• Add lukewarm water and oil to pan. Add flour, sugar, italian seasoning and salt to the pan. Tap pan to settle dry ingredients, then push some ingredients to the corner. Make a well in the center of dry ingredients; add yeast. Lock pan into breadmaker. Program breadmaker for the dough cycle. When done, remove dough from the pan and place on a floured surface. Knead for 1 minute the let dough rest for 15 minutes.
• Roll dough out to fit your pizza pan. Place on greased pan. Top as desired and bake in a 425 degree oven for 10 - 15 minutes or until nicely browned.

ABM PERFECT PIZZA DOUGH

Steps:

• Follow the instructions to make dough in your bread machine.
• This dough can be used now or cut in 2;store in freezer for 2 Pizzas or 2 Calzones.

PERFECT PIZZA DOUGH

Steps:

• In a large mixing bowl, combine water, salt and yeast. Add 1 cup flour and mix with a wooden spoon until a loose batter forms. Add another 2 cups flour and mix a few minutes more, until a ragged batter forms. If dough feels too stiff, add more water, 1 tablespoons at a time, up to 1/3 cup.
• Knead for 6-8 minutes on a countertop dusted with 1/4 cup flour or place in the bowl of an electreic mixer using the dough hook, until flour is incorporated and dough is smooth and firm. If dough feels sticky, add remaining 1/4 cup flour.
• Shape into a ball and transfer dough to a deep, oiled bowl. Turn dough over a few times until well coated in oil. Cover loosely with plastic wrap or a tea towel (if making ahead, you can refrigerate overnight at this point). Allow dough to rise in a warm place for 2 hours until doubled in size.
• Punch down dough and divide evenly into 2 pieces. On a well-floured surface, roll each crust to a 12-inch circle, about 1/8-1/4 -inch tHICK.
• HOW TO GRILL PIZZA: Lightly oil a clean grill and heat to medium.
• Have your sauce and toppings ready on a tray next to the BBQ as you will work quickly.
• Place crusts on the grill (you may have to do them one-at-a-time, depending on the size) and cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over.
• Divide the sauce and toppings over each crust, close the grill lid and cook until the cheese is bubbly and crusts are golden brown, 2-3 minutes.
• Remove from grill and servce immediately.

ONE POUND PIZZA DOUGH ABM (OR 1 1/2 POUNDS)

Steps:

• Add the first 5 ingredients to bread machine in the order recommended by its manufacturer. Select dough setting.
• When cycle is complete, remove dough from machine; if making the 1 1/2 pounder, divide it in half.
• TO MAKE A THIN PIZZA:.
• Grease a 12-inch pan or large baking sheet. Optionally sprinkle with cornmeal.
• On a lightly floured surface, roll the dough (for a 1 pounder) or each dough half (for the 1 1/2 pounder) into a 13-inch circle. Transfer to pan or baking sheet. Do not let dough rise.
• Bake in a 425°F oven about 12 minutes or till browned.
• Top with pizza sauce and toppings of your choice.
• Bake 10 to 15 minutes more or till bubbly.
• TO MAKE A PAN PIZZA:.
• Grease a 9x9x2-inch baking pan (or 2 pans if your making both halves of the 1 1/2 pounder); optionally sprinkle with cornmeal.
• Roll out the 1 pound dough or each half of the 1 1/2 pounder to fit the bottom of the pan(s), and to reach halfway up the sides of prepared pan(s).
• Cover and let rise in a warm place till nearly double (30 to 45 minutes).
• Bake in a 375°F oven for 20 to 25 minutes or till lightly browned.
• Top with pizza sauce and toppings of your choice.
• Bake 15 to 20 minutes more or till bubbly.