JENNY GENTILE'S PIZZA DOUGH
This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.
Provided by Beth Fleischer
Categories Breads
Time 2h30m
Yield 1 crust (12 inch thick or 14 inch thin), 6-10 serving(s)
Number Of Ingredients 7
Steps:
- In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
- Allow to proof (sit) for 10 minutes.
- In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
- Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.
Nutrition Facts : Calories 261.9, Fat 3, SaturatedFat 0.4, Sodium 390.8, Carbohydrate 51.1, Fiber 2, Sugar 3, Protein 6.9
HONEY PIZZA DOUGH (AWESOME)
This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.
Provided by Mole1338
Categories Breads
Time 1h46m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
- In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
- Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
- The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
- Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
- Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
- At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
- To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
- I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
TONY'S PIZZA DOUGH
From Tony Gemignani of Pyzano's in Northern California. Use with any California-style pizza. Makes enough for two 14-inch pizzas.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 10h45m
Yield 2 fourteen inch pizzas
Number Of Ingredients 8
Steps:
- In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
- In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
- To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
- Place 5 ¼ cups flour in the mixer bowl.
- Add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
- Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
- Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup flour of additional flour, if necessary.
- Cut the dough in half to form even portions, each weighing 22 ounces.
- With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
- Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
- Refrigerate for at least 10 hours or up to 2 days.
- Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.
Nutrition Facts : Calories 1456.7, Fat 19.7, SaturatedFat 2.8, Sodium 5247, Carbohydrate 269, Fiber 9.7, Sugar 7.4, Protein 45
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