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
ITALIAN DELI STYLE FRENCH BREAD PIZZA
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the bread halves on a sheet tray. Drizzle the olive oil on each half of the bread, then spread on the marinara sauce evenly. Layer on the sopressata and hard salami by folding and overlapping the slices. Top with the Parmesan and smoked mozzarella.
- Bake until the cheese is bubbling and the meat is very hot, 8 to 10 minutes. (Finish under the broiler if desired.)
- Immediately distribute the olives and peppers evenly. Grate the ricotta salata over the top, then sprinkle on the Pecorino-Romano.
- Sprinkle the chile flakes on top, and top with the fresh basil and a drizzle of olive oil. Cut each half into 8 slices. Serve immediately.
ITALIAN PIZZA DOUGH
My home-made pizza dough; I make it 3 to 4 times a week.
Provided by Ignazia Vella
Categories Bread Pizza Dough and Crust Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
- Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
- Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 32.6 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 207.5 mg, Sugar 0.5 g
ITALIAN PIZZA BREAD
-Sherry Adams, Mount Ayr, Iowa
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Slice roll in half lengthwise. Place on baking sheet. Spread pizza sauce over each half. Top with pepperoni. Sprinkle with mozzarella cheese. , Bake at 350° for 10 minutes or until heated through. Broil 4 in. from the heat for 2 minutes or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 427 calories, Fat 18g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 2410mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
More about "italian feather bread pizza dough recipes"
THE FASTEST HOMEMADE PIZZA EVER RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.3/5 (50)Calories 90 per servingTotal Time 1 hr 1 min
- Knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit)., Grease two 12" squares of parchment paper.
- Use your greased fingers to press each piece of dough on the parchment into an 11" to 12" circle about 1/8" thick.
FRANCO PEPE'S PIZZA DOUGH RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PIZZA DOUGH FOCACCIA BREAD - LENA'S KITCHEN
From lenaskitchenblog.com
HOMEMADE PIZZA DOUGH - ITALIAN RECIPE - THE PETITE …
From thepetitecook.com
ITALIAN FEATHER BREAD PIZZA DOUGH - YUM TASTE
From yumtaste.com
Estimated Reading Time 40 secs
ITALIAN FEATHER BREAD PIZZA DOUGH RECIPE - ALL RECIPES
From recipesfresher.com
HOMEMADE PIZZA DOUGH (AUTHENTIC ITALIAN RECIPE)
From lovetoeatitalian.com
PIZZA ITALIANA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST FRENCH BREAD PIZZA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ITALIAN FEATHER BREAD PIZZA DOUGH RECIPE | RECIPESCHOOSE.COM
From recipeschoose.com
ITALIAN PIZZA DOUGH RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
ITALIAN FEATHER BREAD PIZZA DOUGH | BEST BREAD RECIPE
From bestbreadrecipe.pages.dev
ALLRECIPES
From allrecipes.com
ITALIAN PIZZA BREAD RECIPE | ITALIAN BREAD PIZZA, HOMEMADE PIZZA …
From falierogoods.com
ITALIAN FEATHER BREAD PIZZA DOUGH | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love