REAL ITALIAN PIZZA DOUGH
Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!
Provided by Buckwheat Queen
Categories Bread Pizza Dough and Crust Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to the lowest setting possible.
- Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
- Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
- Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
- Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
- Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
- Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
- Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.
Nutrition Facts : Calories 532.7 calories, Carbohydrate 95.5 g, Fat 9.7 g, Fiber 3.5 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1167.7 mg, Sugar 0.4 g
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
NEW YORK ITALIAN PIZZA DOUGH
A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.
Provided by ItsJeanettic
Categories Bread Pizza Dough and Crust Recipes
Time 10h36m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
- Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
- The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
- Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Nutrition Facts : Calories 33.3 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 584.2 mg
ITALIAN STYLE PIZZA DOUGH
Reminds me of the pizzas I used to get when I lived in Italy for 3 years. This turns out best with a pizza stone, but you could use a baking sheet also. My directions assume you have a pizza stone.
Provided by Jencathen
Categories European
Time 2h40m
Yield 6 individual pizzas, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Mix Flour, salt and yeast in a large bowl.
- 2. Add water and oil to the flour mixture. Mix to combine. Sprinkle some bench flour on your flat working space and place dough on it. Knead dough until smooth and elastic. This can take anywhere from 5 to 10 minutes.
- 3. Place the dough into an oiled bowl. Cover with plastic wrap and place in a warm place. Let the dough double in size. This takes about 1 1/2 hours.
- 4. Divide the dough into 6 portions and shape into balls. Cover with kitchen towel and rest for 30 minutes.
- 5. When you are ready to bake your pizzas, place a pizza stone in the oven. Preheat oven to 500 degrees Fahrenheit.
- 6. Roll the dough out to preferred thickness and top with tomato puree (see note below) or oil if making white pizza. Bake for about 5 minutes.
- 7. Remove pizza from oven and top with toppings of choice. Bake for an additional 5 minutes.
- ***For authentic tasting pizzas use either Pomì Strained Tomatoes or Cento Tomato Puree.
Nutrition Facts : Calories 538.4, Fat 10.3, SaturatedFat 1.4, Sodium 1168.4, Carbohydrate 95.9, Fiber 3.7, Sugar 0.3, Protein 13.4
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- In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
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- In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
- Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
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