RUSTIC ITALIAN PIZZA DOUGH RECIPE
The absolute best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make.
Provided by Florentina
Categories Pizza
Time 17m
Number Of Ingredients 13
Steps:
- Preheat your oven as high as it will go for at least 45 minutes to one hour.
- In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (
- Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
- (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
- After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
- Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
- Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
- Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
- Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.
Nutrition Facts : Calories 353.3 kcal, Carbohydrate 73.3 g, ServingSize 1 serving
RUSTIC ITALIAN PIZZA (PALEO)
adapted from ancestral-nutrition.com. The original recipe suggested eating this for breakfast but it seems like it would be good for any meal.
Provided by heatherhopecs
Categories < 30 Mins
Time 30m
Yield 1 pizza, 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Mix all crust ingredients until a wet dough if formed.
- Spread the dough on a pizza stone or baking pan.
- Top the dough w/ the toppings of your choice; it's recommended you not use a heavy sauce or heavy cheese -- something like pesto and a sprinkling of romano (not paleo, though) would be best -- OP suggested topping it w/ sliced tomatoes, raw eggs baked right on the pizza, sliced ham, etc.
- Bake for 15 mins or until the toppings look baked to your liking.
Nutrition Facts : Calories 190.8, Fat 18.2, SaturatedFat 3.4, Cholesterol 186, Sodium 71.7, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
RUSTIC ITALIAN PIZZA DOUGH
This flavorful dough recipe is a delicious change from ordinary pizza. It puts a nice spin on this Italian inspired crust! VIDEO https://www.youtube.com/watch?v=Q_EVoAGYJrw
Provided by CLUBFOODY
Categories Breads
Time 20m
Yield 2 pizza doughs
Number Of Ingredients 14
Steps:
- In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
- Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tablespoons of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.
- Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.
- After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
- Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe.
Nutrition Facts : Calories 794.6, Fat 18.1, SaturatedFat 2.4, Sodium 735.5, Carbohydrate 138.5, Fiber 7.6, Sugar 11.8, Protein 19.8
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