MARK BITTMAN'S BASIC PIZZA DOUGH
Provided by Mark Bittman
Categories side dish
Time 3h
Yield 2 pies, 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor. Turn the machine on and add 1 cup water through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
- Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic. (Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.) Let it return to room temperature before proceeding.
- Reshape the dough into a ball and cut in half, forming 2 balls. (From here on, use olive oil if you're cooking on baking sheets, flour if on a pizza stone.) Put them on a lightly floured surface (a pizza peel is ideal), sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500 degrees.
- Press a dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary. Press or roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) You can do two baking sheets at once, or one after another, as you'll have to if using a peel. If doing the latter, slide the dough from the peel onto the stone.
- Sprinkle the pizzas with olive oil (just a little), salt and rosemary. Bake for at least 10 minutes, perhaps rotating once, until the crust is crisp. Serve hot, warm or at room temperature.
MARK BITTMAN'S BASIC PIZZA DOUGH
Number Of Ingredients 4
Steps:
- Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor. Turn the machine on and add 1 cup water through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
- Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic. (Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.) Let it return to room temperature before proceeding.
- Reshape the dough into a ball and cut in half, forming 2 balls. (From here on, use olive oil if you're cooking on baking sheets, flour if on a pizza stone.) Put them on a lightly floured surface (a pizza peel is ideal), sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500 degrees.
- Press a dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary. Press or roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) You can do two baking sheets at once, or one after another, as you'll have to if using a peel. If doing the latter, slide the dough from the peel onto the stone.
- Sprinkle the pizzas with olive oil (just a little), salt and rosemary. Bake for at least 10 minutes, perhaps rotating once, until the crust is crisp. Serve hot, warm or at room temperature.
More about "mark bittmans pizza dough recipes"
MARK BITTMAN PIZZA DOUGH EASY RECIPE TO CREATE YOUR …
Web 2021-07-18 Mix the flour, salt, and instant yeast within the food processor. Start the operation of the machine and add oil and a cup of water through its feed tube. Let the food processor runs for 30 seconds, and add more …
From thechefscanvas.com
From thechefscanvas.com
See details
PIZZA DOUGH — MARK BITTMAN
Web 2018-09-27 1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube. 2. Process for about 30 seconds, adding more water, a little at a time, until …
From markbittman.com
From markbittman.com
See details
MARK BITTMAN'S BASIC PIZZA DOUGH RECIPE - PINTEREST
Web Oct 7, 2015 - This recipe is by Mark Bittman and takes 2 to 3 hours mostly unattended, or less in a pinch. Tell us what you think of it at The New York Times - Dining - Food. …
From pinterest.com
From pinterest.com
See details
MARK BITTMAN'S BASIC PIZZA DOUGH RECIPE | RECIPE | NYT COOKING, …
Web May 2, 2019 - This recipe is by Mark Bittman and takes 2 to 3 hours mostly unattended, or less in a pinch. Tell us what you think of it at The New York Times - Dining - Food. …
From pinterest.com
From pinterest.com
See details
PIZZA DOUGH — MARK BITTMAN | PIZZA RECIPES DOUGH, PIZZA DOUGH, …
Web Apr 2, 2020 - Makes Enough for 1 large or 2 or more small pies Time 1 hour or more You won’t believe how simple it is to make pizza dough at home. And because the dough …
From pinterest.ca
From pinterest.ca
See details
HOW TO EXPLAIN MARK BITTMAN PIZZA DOUGH TO YOUR MOM - GRUB …
Web 2022-02-13 With a high rise method in mind, it’s produced a pizza that’s easier to handle and take apart. I’ve also adapted the dough recipe to make a pizza that can be used for …
From grubrecipes.com
From grubrecipes.com
See details
PEPPERONI PAN PIZZA — MARK BITTMAN
Web 2019-01-29 1. Heat the oven to 500°F and position the rack in the lower third. Generously grease a 9 by 13–inch baking dish with olive oil. Put the tomatoes in a strainer set over …
From markbittman.com
From markbittman.com
See details
MARK BITTMAN'S BASIC PIZZA DOUGH RECIPE | RECIPE | PIZZA RECIPES …
Web May 2, 2019 - This recipe is by Mark Bittman and takes 2 to 3 hours mostly unattended, or less in a pinch. Tell us what you think of it at The New York Times - Dining - Food. …
From pinterest.ca
From pinterest.ca
See details
RECIPES — MARK BITTMAN
Web How to Eat Less Meat. Recipes. Books
From markbittman.com
From markbittman.com
See details
MARK BITTMAN'S BASIC PIZZA DOUGH RECIPE - NYT COOKING
Web 3 cups all-purpose or bread flour, or more as needed, plus more for kneading; 2 teaspoons instant yeast; 2 teaspoons salt, plus more for sprinkling; 2 tablespoons olive oil, plus …
From cooking.nytimes.cf
From cooking.nytimes.cf
See details
PIZZA WITH TOMATO SAUCE AND MOZZARELLA — MARK BITTMAN
Web 2018-09-28 3. Drizzle the dough with the oil, then top the pizza(s) with the sauce and cheese; sprinkle with salt and pepper. Put the baking sheet on the center rack in the …
From markbittman.com
From markbittman.com
See details
MARK BITTMANS BASIC PIZZA DOUGH FOOD - HOMEANDRECIPE.COM
Web Steps: Preheat oven to 375. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated; add extract and beat until …
From homeandrecipe.com
From homeandrecipe.com
See details
MARK BITTMAN'S BASIC PIZZA DOUGH RECIPE | RECIPE | PIZZA RECIPES …
Web Sep 27, 2017 - This recipe is by Mark Bittman and takes 2 to 3 hours mostly unattended, or less in a pinch. Tell us what you think of it at The New York Times - Dining - Food. …
From pinterest.ca
From pinterest.ca
See details
THIS MAY BE THE BEST WAY TO MAKE PIZZA AT HOME | BY MARK …
Web 2019-08-15 Transfer to a cutting board and use a pizza cutter to slice into wedges or small pieces and serve; For the margherita pizza: Omit the rosemary, salt, and olive oil for the …
From heated.medium.com
From heated.medium.com
See details
JOI'S COOKING MARK BITTMAN'S BASIC PIZZA DOUGH
Web 3 cups all-purpose or bread flour, or more as needed, plus more for kneading; 2 teaspoons instant yeast; 2 teaspoons salt, plus more for sprinkling
From cooking.ito.com
From cooking.ito.com
See details
PITA — MARK BITTMAN
Web 2018-12-07 2. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with …
From markbittman.com
From markbittman.com
See details
MARK BITTMAN'S PIZZA DOUGH RECIPE | EAT YOUR BOOKS
Web Mark Bittman's pizza dough from The New York Times Country Weekend Cookbook by Linda Amster. Shopping List; Ingredients; Notes (0) ... If the recipe is available online - …
From eatyourbooks.com
From eatyourbooks.com
See details
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