THE BEST PIZZA DOUGH
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
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.
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
PIZZA OVEN PIZZA DOUGH
With the rising popularity of home pizza ovens (both portable and built-in), we wanted a dough that would perform well under their intense heat. This dough's hydration (60%) is ideal for heats of 800 to 900 degrees F. If your oven doesn't get that hot, this is still a great dough but you'll need to increase the water a bit to help with the rise of the crust.
Provided by Food Network Kitchen
Time 8h30m
Yield dough for four 12-inch pizzas
Number Of Ingredients 5
Steps:
- Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
- Lightly dust a clean work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or a bowl and cover with a tightly fitting lid or cover tightly with plastic wrap. Let rise until slightly puffy, about 1 hour.
- Gently transfer the dough to a lightly floured surface and divide the dough into four even pieces for 12-inch pizzas. (If you want larger pizzas divide the dough into three balls.) Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy and nearly doubled in size, about 7 hours (see Cook's Note). Form and bake as desired.
NEAT PIZZA PIZZA DOUGH
This is the dough recipe that Neat Pizza used in 2006. Disclaimer: Your pizza dough will be trully awesome if you're able to find high - gluten flour. Your pizza dough will be trully awesome if you have a stand mixer. If not it will take some tweaking and hard work. Your pizza will be trully awesome if you buy a pizza screen. Google search pizza screen and pick one up. If you're using a cookie sheet try cooking it on your floured cooking sheet for ten minutes and then scooting it onto the oven rack for a few minutes of crispifying at the end. Be careful. PS. If you want to make a lot of pizza: 2 16" pizzas 2 1/4 cups warm water 3 tablespoons & 3 teaspoon sugar 3 teaspoon pure olive oil (or extra virgin) 1.5 teaspoon salt + 6 cups high gluten flour (or other) 3 teaspoon active dry yeast Follow the same procedures from before just divide your dough into two seperate dough balls after it is mixed. Also let them rise in seperate containers. EAT NEAT!
Provided by MGT1103
Categories < 60 Mins
Time 45m
Yield 1 14" Pizza, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make a 14" pizza:.
- Combine the following ingredients in a mixing bowl and stir briefly:.
- 3/4 cup warm water (90-110 F).
- 4 teaspoon sugar (brown or white).
- 1 tespoon pure olive oil (or extra virgin).
- 1/2 teaspoon sea salt (or salt salt).
- Add add the following ingredients to the mixing bowl:.
- 2 cups high gluten flour aka patent flour (or bread flour or all purpose).
- 1 teaspoon active dry yeast.
- If you have a stand mixer, mix for 8 minutes or so on a low to medium speed. If the dough gets stuck on the hook turn off the mixer and remove. Mix until nothing sticks to the bowl. The dough should be sticky to the touch, but not stick to you. And of course add more flour if the dough is not stiff enough. Mix until a cohesive ball forms.
- For those of you with hand mixers, good luck. Find those dough hooks and get to work. Mix dough until a cohesive ball forms. Turn over onto a floured surface and kneed into a ball if you must.
- Lastly if you have neither a hand mixer or stand mixer, but do have a wooden spoon. try mixing your dough adding half a cup to your mixture at a time.
- After your dough is mixed form a ball with it and place it in an olive-oiled (1 tsp) circular container such as a bowl for it to rise. Make sure that said container is at least twice as large as your dough ball will grow. Cover your container with foil or a plate or towel or t shirt or seran wrap. Let your dough rise until it doubles in size (45 minutes - 1 hour). If you have the time put your dough in the refidgerator over night as it will gain flavor and texture.
- When you're ready to prepare your pizza pre heat your oven to 450 F and flop your dough ball onto your floured counter and pat it slap it spread it into a shape that you like. Try kind of working on the dough circularly working around an axis and expanding from there. Consider the fact that your dough will expand in the oven and adjust the thickness accordingly. Use a rolling pin if you want to. I've used a wine bottle as a rolling pin to get the dough to spread out evenly.
- After sprinkling surface with cornmeal or flour, put your crust onto a pizza pan, cookie sheet, or (preheated) pizza stone and then take liberty to dress your pizza in sauce and cheese and all of your dreams. We made our sauce from scratch and you can too! We mixed one part provalone to two parts mozzarella.
- Cook your pizza at 450 F for 12-15 minutes or until crust is golden brown.
- I like to brush the crust with melted butter and minced garlic when i take it out of the oven. After that i sprinkle parmesan all over the pizza.
- Go crazy with your pizza. Try substituting white flour with potato flour, semolina flour, hemp flour, rye flour, or wheat flour. Try substituting sugar with honey or malt instead of sugar. Try not using sugar at all! Try using beer instead of water. Get freaky with your toppings. Try halibut, potatoes, carrots, mangoes, or corn! Zucchini, squash, and sweet potatoes! Mix gorganzola with mozzarella and provolone with piccarino. Crack eggs on your pizza when it's half-cooked for a breakfast pizza!
- Pizza is a vehicle of awesomeness. If it's awesome you can probably put it on a pizza.
Nutrition Facts : Calories 246.7, Fat 0.7, SaturatedFat 0.1, Sodium 293.3, Carbohydrate 52.3, Fiber 1.9, Sugar 4.4, Protein 6.8
DOMINICK'S BASIC PIZZA DOUGH
This is Dominick DeAngelis' recipe for pizza dough using high gluten flour. His pizza flour is sold at Fante's in Philadelphia and on the internet. You can also find high gluten flour in other speciality stores. It's amazing what a difference using high gluten flour makes--you can achieve a marvelously thin and crispy crust. This recipe is so easy and I have found it to be fool proof and it can easily be doubled. It's also wonderful for Garlic Knots (recipe 179509).
Provided by Chef Kate
Categories Yeast Breads
Time 2h15m
Yield 1 14" pie
Number Of Ingredients 6
Steps:
- Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.
- Add flour and begin kneading immediately, using a mixing machine or by hand (I use my Kitchenaid with the dough hook).
- Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this.
- After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature.
- Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust--I like it chilled only briefly).
- Your dough is now ready to be used in your favorite way.
- I roll mine out very thin and bake at the highest temperature the oven will allow.
Nutrition Facts : Calories 1004.6, Fat 9.1, SaturatedFat 1.3, Sodium 1238, Carbohydrate 51.4, Fiber 2.3, Sugar 16.8, Protein 181.9
More about "neat pizza pizza dough recipes"
22 CREATIVE RECIPES WITH PIZZA DOUGH | EAT THIS, NOT THAT!
From eatthis.com
3.2/5 (33)Published Nov 2, 2021
- Breadsticks. Breadsticks are a versatile snack—perfect for an appetizer at a party with a side of marinara sauce or a dinner sidekick—and they're easy to make with pizza dough.
- Buffalo Chicken Bites. Football season is a great excuse to score big with some fun-loving snacks. Claudia Sidoti, a chef and member of the ETNT advisory board, suggests using a premade pizza dough to wrap up these bites.
- Crackers. Crackers are a cheese plate's BFF. They also make a great soup companion and are a fun-loving crunch for dips. Pizza dough makes a perfect cracker, provided you roll the dough very thin.
- Cinnamon Rolls. We're on a roll, so how about cinnamon rolls? Basically, we're talking pizza dough with butter, cinnamon, and sugar and that clutch cinnamon roll ingredient, a gooey vanilla or cream cheese glaze.
- Garlic Knots. You can easily make knots at home using pizza dough, says Sidoti. Twist your dough into a knot, brush with garlic butter (simply zap some butter and minced garlic in the microwave for 10 to 15 seconds), and follow with a sprinkling of Parmesan cheese, basil, oregano, and Italian seasoning.
- Apple Galette. Fall means apple pie season. Follow this recipe Jacques Pepin recipe that uses store-bought pizza dough to make an apple galette. And it's easy as pie to make.
- Mediterranean Turkey Pot Pies. Turkey or chicken pot pie made with pizza dough takes comfort food to another level. Make a typical pot pie or opt to bake ramekin pot pies for a party or to please little tykes.
- Cheesy Onion Focaccia Bread. You can turn any meal into a gourmet event by adding a cheesy focaccia bread to it, suggests Sidoti. Just top your pizza dough with brown sugar, onions, Italian seasoning, cheese, and bake at 400.
- Stromboli. Stromboli is excellent when made with pizza dough, says Sidoti. Take half of your dough and layer ham and pepperoni lengthwise. You can also add onion, pepper, marinara sauce, salami, bologna, fresh mozzarella, and other cheeses if you like.
- Dumplings. Who doesn't love dumplings? The irresistible pillows of goodness perfectly round out a flavorful fall soup or hearty winter stew. Our Everyday Life explains exactly how you can use pizza dough to make your dumplings.
PIZZA DOUGH RECIPE – BEST EVER HOMEMADE PIZZA!
From recipetineats.com
5/5 (181)Category MainsCuisine Italian, WesternCalories 116 per serving
- After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7)
- Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.
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