GEORGE'S WHOLE WHEAT PIZZA DOUGH
Make and share this George's Whole Wheat Pizza Dough recipe from Food.com.
Provided by George_Waldron
Categories Breads
Time 20m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the yeast and the water, stir until dissolved.
- Add the remaining ingredients to a bowl.
- Add the yeast mixture and mix using a dough hook.
- Knead dough until it forms a nice ball, using extra flour if necessary.
- Let rest for at least 1/2 hour.
- Bake at 450* for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 154.5, Fat 1.8, SaturatedFat 0.3, Sodium 293, Carbohydrate 30.4, Fiber 2.5, Sugar 1.4, Protein 4.8
BASIC PIZZA DOUGH
Provided by Alex Guarnaschelli
Time 1h55m
Yield 4 (6-inch) pizzas
Number Of Ingredients 7
Steps:
- In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.
- Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.
- Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.
- Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.
ITALIAN PIZZA DOUGH RECIPE
Cooks everywhere agree: this is the best pizza dough recipe! It's a trusted resource for how to make pizza dough with the perfect chewy texture-every time.For the best possible pizza dough, we recommend this pizza stone. Here's why we love it.
Provided by Sonja Overhiser
Categories Essentials
Time 1h
Number Of Ingredients 5
Steps:
- Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
- The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (We always do this. But if you think ahead, it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you've ever had!)
- The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!)
- Stretch the dough into a circle; see How to Stretch Pizza Dough or follow these instructions: To stretch the dough, place it on the pizza peel or a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
- We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.
Nutrition Facts : ServingSize Slices, Calories 81 calories, Sugar 0.1 g, Sodium 114.2 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 16 g, Fiber 0.7 g, Protein 2.3 g, Cholesterol 0 mg
GEORGE'S PIZZA DOUGH
I experimented tweaking several recipes until I came out with the perfect pizza dough. It's light, thin, crispy, and delicious!
Provided by vescovo
Categories Breads
Time 31m
Yield 4 pies
Number Of Ingredients 6
Steps:
- Heat water to 105 to 115°F, dissolve sugar in water, add yeast and proof until foamy (about 5 minutes).
- Add flour, salt, and 2 tablespoon olive oil to food processor.
- Turn food processor on.
- Pour in water through feeding tube.
- Process until dough forms a ball (about 1 minute). Dough will be a little sticky.
- Let dough rise in a large covered plastic container for about an 1 hour (until doubled in size).
- Preheat oven with pizza stone to 500°F.
- Cut dough in four pieces and roll one piece out on large flour dusted surface.
- Then continue to stretch dough by letting it hang from your fingertips.
- Pass dough around your finger tips so it will stretch evenly.
- Place dough on peel dusted with cornmeal, top how you want it.
- Cook until edges are golden (5-10 minutes).
- Enjoy!
BASIC GRILLED PIZZA DOUGH
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes 1 pound dough or four 10-inch pizzas
Number Of Ingredients 5
Steps:
- Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
- Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
- Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Nutrition Facts : Calories 308 g, Fat 3 g, Fiber 2 g, Protein 10 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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BASIC PIZZA DOUGH | PC.CA
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- Stir together warm water, oil and yeast in separate large bowl. Add flour mixture; stir just until ragged dough forms.
- Turn out onto work surface and knead about 15 times, until soft but not sticky dough ball forms. Add flour sparingly if needed to prevent sticking.
- Wipe out one of the bowls; brush bowl generously with oil. Place dough in bowl, turning to coat in oil. Cover and let rise in warm, draft-free place until puffed and doubled in size, about 1-1/2 hours.
- To bake pizza: Preheat pizza oven on high heat, 15 minutes, then reduce heat to medium-low. Dust pizza peel generously with flour; set aside.
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