CHEWY PIZZA BREAD
Enjoy this chewy pizza bread sprinkled with basil - that's ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 8-inch square pan with cooking spray.
- In medium bowl, mix flour, baking powder and salt. Stir in beer just until flour is moistened. Spread dough in pan. Spread pasta sauce over dough. Sprinkle with cheese.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Sprinkle with basil. Cut into 2-inch squares. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 3 g, TransFat 0 g
CRISPY CHEWY PIZZA DOUGH
This is a time consuming pizza dough, but TOTALLY worth the effort. The crust is crispy and the inside is chewy.
Provided by JennHansen
Categories European
Time 3h30m
Yield 12 Pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.
CHEWY PIZZA DOUGH RECIPE
This homemade pizza dough recipe makes a crispy crust with a perfectly chewy texture. If you are looking for a pizza recipe that yields the best results, look no further.
Provided by Kimberlee Ho
Categories All Recipes Dinner
Time 12h30m
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, combine the bread flour, water, yeast, salt, and olive oil. With the dough hook attached, knead on low speed until the ingredients come together in a ball. Stop the mixer and cover the bowl with a damp kitchen towel, letting the dough rest for 15 minutes. Remove the towel and knead the dough on medium low speed (Kitchenaid speed 2) for 8-10 minutes or until the dough is soft and smooth. Alternatively, knead by hand on a clean work surface.
- Lightly coat a large bowl or container with olive oil. Lightly coat your hands in oil to remove the dough from the mixing bowl (this prevents the dough from sticking to your hands) and shape into a ball with your hands. Place in the bowl, turning the dough over to coat with oil on all sides. Cover with a lid or plastic wrap and place in the fridge overnight, at least 12-24 hours.
- Remove the dough from the fridge about an hour before you plan to make pizza. Divide the dough into 8 equal portions. You can eyeball it or weigh the total dough, dividing by eight to get the weight of each ball of dough. I typically portion off pieces that weigh 180-200 grams. On a heavily floured work surface, dip both sides of the dough into the flour then gently stretch each into an 8-10 inch circle. If the dough resists stretching, cover it with a clean dry towel and let it rest for 5-10 minutes before stretching. Generously sprinkle a pizza peel with rice flour and place dough on top. Top dough as desired and bake via preferred method.
Nutrition Facts : ServingSize 1 serving, Calories 314 kcal, Carbohydrate 61 g, Protein 10 g, Fat 3 g, SaturatedFat 0.4 g, Sodium 457 mg, Fiber 2 g, Sugar 0.3 g, UnsaturatedFat 2 g
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