QUICK PIZZA DOUGH
This Quick Pizza Dough comes together and is ready to bake in just 10 minutes; you can have fresh, hot, homemade pizza on the table in 20!!!
Provided by Heather Tullos
Categories Pizza
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees. NOT BROIL. If you have a pizza stone, be sure it's in the oven before you turn it on (This prevents is from cracking). If you are not using a pizza stone you can use the back of a cookie sheet -- see instructions below.
- Pour the warm water in a large bowl. Add the yeast and let it sit for about a minute until it's looking a little foamy.
- Add the flour, sugar, salt, and olive oil. Stir to combine (I use a sturdy spatula or wooden spoon) and form a shaggy dough.
- Flour a clean work surface and dump the dough onto it. Knead the dough for about 4 minutes, incorporating any dry bits that weren't mixed in the bowl.
- Place the dough back in the bowl and cover it with a kitchen towel (I know the bowl is dirty; it's fine.). Put the bowl on top of the stove (the heat from the oven will make the dough more pliable) and let it sit for 5 minutes.
- While you wait for the dough, get your pizza toppings ready -- grate your cheese, slice onions and peppers, etc.
- If you have a pizza peel, rub it with flour and dust with cornmeal (this prevents sticking). If you do not have a pizza peel you can use a wooden cutting board OR you can assemble and bake on THE BACK of a cookie sheet.
- Divide the dough in half (well-floured hands help) and stretch it carefully into a circle. I like a thinner crust so I just leave a slight lip around the edge of my circle and I stretch it pretty thin but this is all about preference (Note: thicker dough will take a little longer to cook).
- Place your circle on the peel/cutting board/cookie sheet you set up and add your toppings.
- If you are using the cookie sheet, place it right in the oven (middle rack) and bake for 10 minutes.
- If you heated a pizza stone in the oven, carefully slide your pizza off the peel or cutting board and onto the stone. Bake for 10 minutes (more if you opted for a thicker crust) or until the crust is golden and the cheese is melted.
- Repeat with the second dough.
- EAT.
Nutrition Facts : Calories 197 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 344 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
NO-KNEAD, NO-RISE PIZZA DOUGH RECIPE
This quick and easy pizza dough recipe makes a delicious pizza crust and takes just minutes to make. No kneading or rising involved!
Provided by Jackie Currie
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 450 degrees.
- In large bowl, stir yeast and sugar in the warm water and let it sit for 5-10 minutes until it looks creamy and frothy.
- Add flour, salt and oil, and stir until well mixed.(Will be loose and messy looking).
- Let it rest for 5 minutes.
- Turn out on to a lightly floured surface and roll or pat into one 12" crust or 4 individual crusts.
- Transfer to a pizza stone or a lightly oiled pizza pan.
- Spread pizza sauce over crust.
- Top with a handful of mozzarella cheese and various other pizza toppings
- Bake at 450 for 15-20 minutes (large pizza) or 10-15 minutes (smaller pizzas).
Nutrition Facts : Calories 174 kcal, Carbohydrate 28 g, Protein 4 g, Fat 4 g, Sodium 293 mg, ServingSize 1 serving
PIZZA CRUST
Does the pizza delivery person know the route to your house by heart? With this easy recipe, you can bypass the pizzeria and pull together a piping hot, from-scratch pizza almost as quickly as it takes to get one delivered-using your own homemade pizza dough.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
- For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/8 of Recipe (without toppings), Sodium 300 mg, Sugar 2 g, TransFat 0 g
BETTY'S 10 MINUTE PIZZA BASE
This comes from a gorgeous friend of mine who shared this with me well over a decade ago. Use as a Pizza base or even for a Calzone. This really only needs 10 minutes to rise. I've made this hundreds of times for my four kids, better than store bought, fast and cheap!
Provided by Betty Bramanis
Categories Other Main Dishes
Time 30m
Number Of Ingredients 4
Steps:
- 1. In a large bowl mix everything together. Remove from the bowl and knead on your bench dusted with flour until it comes together and is "glossy" - that should take about 3-5 minutes.
- 2. Pop the kneaded dough back into the bowl, cover with a warmed tea towel (sprinkle with a little water and heat in the microwave for 30 seconds). Place the bowl in a warm area of your house and let rise for 10 minutes.
- 3. After 10 minutes, use as a pizza base, calzone or even foccacia bread. Bake at 400oF/200oC for 15-20 minutes.
EASY AND AWESOME PIZZA BASE RECIPE
BEST PREPARED THE DAY BEFORE COOKING!!! I'll explain in the instructions. A few years ago I was living in a loveless "Agrestic" style town (google Agrestic if you aren't sure what I mean) where there was one pizza place and it was awful. It was akin to one of those international pizza chains but had a gourmet sounding name so they charged a shed load more. Being from Melbourne I grew up with good food, especially good pizza so I sought to remedy the situation myself. I'll let you decide how to top it though I might suggest using caramelised red onion & capsicum, quality salami, feta cheese, kalamata olives and a Napoli sauce on the base. Whatever you use, just remember to use the freshest available ingredients and never skimp on quality.
Provided by MrRastaMan
Categories Breads
Time 20m
Yield 3-4 13
Number Of Ingredients 7
Steps:
- Dissolve the yeast and sugar in the warm water and leave for 5 minutes.
- While waiting, sift the flour into your mixing bowl. Add the salt & oil.
- Once a foam has formed on the yeasty water pour it in and start mixing. Add more water as required (varies depending on climate, humidity etc.) until the dough feels like a young woman's breast. I was taught this by a baker many years ago and while it sounds rude, it really is the easiest way to describe how a good dough should feel. Now clean your mixing bowl.
- This next part, while not vital, does make a noticeable difference. Rub oil around the surface of the dough, put it in your clean mixing bowl and stick it in the fridge. Leave it there for as long as possible (24 hours is best but 6 hours is ok). If you don't have time for the fridge don't stress - just skip it and move on.
- If you used the fridge you will have noticed your dough rose, albeit slowly. Take your dough out of the fridge and let it rise some more.
- Once risen pound the crap out of it to flatten it again but don't knead it too much. Cut your dough into 3 or 4 balls, roll them flat, fold them up and roll them again. This creates air pockets which expand giving your base the authentic 5 star Italian wood-fired look and feel in the comfort of your own home. If the dough begins to feel tough while you're working it, let it rest for 5 minutes. It's just the gluten tightening up and resting it relaxes it.
- Top your bases and cook for 10 minutes or so. If you make thicker bases it often pays to partly cook the base for 5 min then top and bake again.
- Enjoy!
NO-YEAST PIZZA CRUST
A tasty, quick pizza crust that uses no yeast.
Provided by Missy
Categories Bread Pizza Dough and Crust Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
- Roll dough into a 12-inch circle on a baking sheet.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 16.9 g, Cholesterol 0.3 mg, Fat 3.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 215.8 mg, Sugar 0.7 g
SIMPLE PIZZA BASE
Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can
Provided by Lulu Grimes
Categories Dinner, Main course
Time 6h30m
Yield Makes 2 large or 4 individual pizzas
Number Of Ingredients 4
Steps:
- Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it's warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
- When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
- Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.
Nutrition Facts : Calories 1192 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 241 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 37 grams protein, Sodium 2.52 milligram of sodium
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