NEW YORK-STYLE PIZZA DOUGH
A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.
Provided by Amanda-Rae
Categories Bread Pizza Dough and Crust Recipes
Time 10h40m
Yield 6
Number Of Ingredients 7
Steps:
- Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
- Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
- Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
- Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
- Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
- Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g
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 REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
AMERICAN STYLE "NEAPOLITAN" PIZZA DOUGH
This is a recipe from Peter Reinhart, my hero of bread making. Comes out so nice. He advises to remember the hotter the oven, the better the pizza dough- use a convection if you have it. Serving size is a guess, depending on how it's cut.
Provided by Bonnie G 2
Categories Low Cholesterol
Time 25m
Yield 2 pizza dough, 8 serving(s)
Number Of Ingredients 6
Steps:
- If mixing by hand, add all dry ingredients to mixing bowl and stir to distrubute.
- Add all liquid ingredients, including oil, water and yeast water.
- Use a large spoon and stir until all ingredients are evenly distrubuted and fully hydreated - all flour should be absorbed.
- If using electric mix use paddle attachement and mix on slow speed for 1 minute or until all ingredients are evenly distributed and fully hydrated - all flour absorbed.
- Let dough rest 1-5 minutes and then mix on medium low (or continue mixing with large spoon) for one additional minute.
- Add more water or flour, a little at a time as needed.
- Dough should be soft, supple and tacky to the touch, even slightly sticky.
- Rub some olive oil on work surfact to make an oil slick about 1 foot in diameter and transfer dough to the oiled surface.
- Rub some oil on bowl scraper of spatula to prevent sticking and a little on your hands.
- Stretch and fold dough, and fold into a ball.
- Cover dough, still on oil slick, with a clean bowl.
- Perform three more stretch and folds, at 5 minute intervals.
- Rub more oil on work surface, as needed to prevent sticking.
- After each stretch and fold dough will become firmer, less sticky and bouncier.
- After final stretch and fold put pizza dough into oiled bowl, large enough to contain it when doubles in sie,.
- Cover bowl with plastic wrap and place in refrigerator.
- The dough will be good up to three days.
- NOTE: You may also divide it into desired pizza sizes, from dough balls, and place each ball into an oiled freezer bag, seal, and freeze. These will keep for up to three months.
ROBERTA'S PIZZA DOUGH
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, main course
Time 20m
Yield Two 12-inch pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams
ALL-AMERICAN PIZZA CRUST
This quick rise dough is ready so fast you must prepare your toppings first. I took this off the back of a yeast package. For servings, I figured 2 slices per person for 2 pizzas.
Provided by VickyJ
Categories Breads
Time 40m
Yield 2 pizzas, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In a mixer bowl, combine 1 cup flour, yeast and salt; mix well.
- Combine water and oil; heat to 120 - 130 F, add to flour mixture.
- Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 3 - 5 minutes.
- Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12 or 14-inch pizza pan. Sprinkle 1/4 cup of your favorite shredded cheese over dough to prevent a soggy crust.
- Spread prepared pizza sauce on each pizza (approximately 3/4 cup of sauce per pizza).
- Add your favorite toppings. Cover with shredded cheese of your choice.
- Bake at 400°F for 25 - 30 minutes (see NOTE below) until edge is crisp and light golden brown and cheeses are melted. Serve immediately.
- Note: It may not take the full time. In my oven, it was about 20 minutes.
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