EASY MAPLE-PROOFED PIZZA DOUGH FOR ONE
This makes one yummy 10" crust and it has a little sweetness to it from proofing with maple syrup rather than honey or sugar. For a 12" crust, simply add 25% more of each ingredient. NOTE: Actual baking time not accounted for here, cooking time is just the rising time, I have a suggested one posted but you can bake however you like.
Provided by the80srule
Categories European
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the maple syrup in the water in a large bowl and dissolve the yeast in it. Let it proof for 10-15 minutes or until nice and foamy.
- Add the oil and salt.
- Knead the flours in until nice and elasticy, about 5 minutes.
- Loosely cover with parchment paper or a dish towel and let rise for 20-30 minutes.
- Simply roll out into a 10" pie plate greased with cooking spray or a little olive oil. I suggest poking some holes into the dough with a fork after rolling out, then baking for 7-8 minutes at 400°F Then add your sauce, cheese, toppings, etc. and bake for another 10-20 minutes depending on how much you put on it, then turn on the broiler for 5 minutes for a nice crispy crust and top.
Nutrition Facts : Calories 119.7, Fat 2.1, SaturatedFat 0.3, Sodium 29, Carbohydrate 21.9, Fiber 1.7, Sugar 0.2, Protein 3.6
FOOLPROOF PIZZA DOUGH
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 2 pizzas
Number Of Ingredients 4
Steps:
- Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
QUICK AND EASY FOOLPROOF PIZZA DOUGH
Steps:
- In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
- Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
- Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).
Nutrition Facts : Calories 1111 kcal, Carbohydrate 210 g, Protein 28 g, Fat 17 g, SaturatedFat 1 g, Sodium 2345 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving
EASY PIZZA DOUGH WITH INSTANT YEAST
Make and share this Easy Pizza Dough with Instant Yeast recipe from Food.com.
Provided by vwhitehair
Categories Yeast Breads
Time 1h
Yield 6 Slices, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1 1/2 cup (187.5 g) of flour, instant yeast, sugar, and salt in a large bowl.
- Add olive oil and warm water and use a wooden spoon to stir well very well.
- Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl.
- Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). Use either your hands or a rolling pin to work the dough into 12" circle.
- Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
- Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Nutrition Facts : Calories 138.5, Fat 2.6, SaturatedFat 0.4, Sodium 27.4, Carbohydrate 24.8, Fiber 1, Sugar 0.8, Protein 3.5
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- In the large bowl of a stand mixer, whisk together flour, yeast and salt. Add the dough hook to the mixer, turn to low speed, and gradually add the oil. Continue mixing on low speed and gradually add the warm water. The dough should come together in a rough ball and pull away from the sides of the bowl. It will be sticky and wet, but the dough shouldn’t stick to the sides of the bowl. If it’s too sticky and wet, gradually add a little bit more flour until the dough comes together.
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