Nanas Pizza Dough Recipes

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NANA'S PIZZA DOUGH



Nana's Pizza Dough image

This is the dough recipe my grandmother used for pizza, it's the same recipe I still use for pizza and for calzones--the only change I've made is that I substitute shortening for the "leaf lard"....I suppose you could use olive oil for the shortening although I've never tried it. This is the dough recipe only. Please use your favorite pizza recipe for baking times/temperatures. NOTE: 2 hour "cooking time" is approx rising time.

Provided by Dee514

Categories     Yeast Breads

Time 2h10m

Yield 2 12-inch pizzas

Number Of Ingredients 8

4 2/3 cups sifted unbleached flour (all-purpose)
2 tablespoons leaves lard
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 (1 ounce) package active dry yeast, plus
0.25 (1 ounce) package active dry yeast
1 1/8 cups warm water
olive oil, for pan

Steps:

  • Put the flour on a board (or table or counter), add the lard, salt, pepper, yeast and warm water; work well until you get a smooth dough.
  • Place dough in a covered bowl (in a warm place) for about two hours or until doubled.
  • Place the dough on a floured board and pound it lightly to deflate it.
  • Cut dough in half, stretch each piece so it fits on the bottom of a lightly oiled 12-inch pie plate/pizza pan.
  • Continue with your favorite pizza recipe for toppings and baking times/temperatures.

Nutrition Facts : Calories 1230.1, Fat 16.5, SaturatedFat 5.6, Cholesterol 12.2, Sodium 308.2, Carbohydrate 229.5, Fiber 11.7, Sugar 0.8, Protein 37

THE BEST PIZZA DOUGH



The Best Pizza Dough image

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

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

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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