FAMILY SECRET PIZZA DOUGH RECIPE
I know there gonna get mad at me for this one but I hope everyone enjoys the special family recipe to our pizza dough:)
Provided by Chef Otaktay
Categories Low Cholesterol
Time 57m
Yield 2 12
Number Of Ingredients 11
Steps:
- Prepare mashed potatoes by boiling peeled/quartered potatoes until tender (approx. 20 minutes) and mashing with 2 tablespoons milk.
- Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 teaspoons honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.).
- Mix 1/2 of remaining flour with herb mix, salt, remaining water with remaining honey dissolved in it, olive oil, dough sponge, and mashed potatoes. Mix in remaining flour (dough should only be slightly sticky). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
- Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place. *Punch dough down and divide in half. Put dough halves in greased 9-inch cake pans and spread over bottom. Cover with towel and let rise until doubled.
- Dimple the dough surface with fingers. Drizzle with extra-virgin olive oil** and sprinkle with coarse salt. Bake in preheated 400°F oven with pans directly on the pizza stone for 25-30 minutes or until golden brown. Remove from pans and place on a wire rack.
- Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp) and balsamic vinegar (1 tsp).
- Focaccia Tips: Let dough rise until it falls (approx. double the time) and knead in extra flour. This technique improves the texture and flavor of the focaccia. Substitute other toppings such as a herbed garlic oil, sun-dried tomatoes, Greek olives and walnuts, etc. Add fresh herbs only after baking.
Nutrition Facts : Calories 861.7, Fat 9.4, SaturatedFat 1.5, Cholesterol 2.3, Sodium 1515.8, Carbohydrate 168.5, Fiber 7.4, Sugar 6.5, Protein 22.7
WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE
This recipe makes one large pizza crust. Top crust with your favorite toppings and bake at 350 degrees F (175 degrees C) for 15 minutes.
Provided by Miriam
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
- Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 37.1 g, Fat 7.6 g, Fiber 6.3 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 437.8 mg, Sugar 0.5 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.
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