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.
THE ULTIMATE PIZZA DOUGH, FROM KING ARTHUR FLOUR RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- To make the dough: Mix and knead together all of the dough ingredients¬-by hand, mixer or bread machine-till you've created a smooth, very soft, fairly sticky dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor. Make sure you have the dough in a large covered bowl, or put it into a large, lightly greased plastic bag; leave plenty of room for expansion. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the toppings. To assemble and bake the pizza: Gently stretch and pat the dough into the pan(s). You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 10 minutes. When you come back, you should be able to pat it all the way into the corners of the pan, or close to it. Allow the dough to rise for 30 minutes to an hour (or more, for thicker crust). Preheat the oven to 450°F. Spread the sauce in a thin film over the crust. Bake the pizza on the lower oven rack for 8 minutes. Remove it from the oven, and arrange your choice of toppings and cheese on top. Return to the oven, and bake on the upper oven rack for an additional 12 to 15 minutes, until the crust is nicely browned, both top and bottom. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough. Remove the pizza from the oven, and transfer it from the pan(s) to a rack to cool slightly before serving. For easiest serving, cut into squares with a pair of scissors. Yield: a dozen generous slices.
SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.)
This is the only crust recipe I use anymore. I found this recipe in a copy of the Baker's Catalog some years ago. It really tastes best when you let it sit for a longer time, although you can get by with the short end of the range if you are in a hurry. I try to make it the night before and let it sit for about 24 hours. Since you don't knead it very much, bread flour wouldn't be a good choice--all-purpose works better for this recipe. Likewise, a bread machine wouldn't work well as it would overwork the dough. The original recipe stated crust can be used for either baked or grilled pizza, although I've never made grilled pizza and couldn't say how to do it. Prep times are estimates, and don't include rising or refrigeration times. NOTE: the "dough enhancer" listed in the ingredients is actually a dough improver, which relaxes the dough to allow for easier shaping of the dough. In addition, the recipe called for King Arthur Flour's pizza flavor (optional), which I am unable to list. It was just a crust flavor enhancer, containing cheese, garlic, and such. Both are available from the Baker's Catalog at www.kingarthurflour.com/shop/.
Provided by Halcyon Eve
Categories Yeast Breads
Time 30m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all dough ingredients and knead on a lightly-floured surface until smooth and soft. Do not over-knead; dough should hold together but look rough on surface.
- Allow to rise in a warm place, covered, for 45 minutes.
- Refrigerate dough for 4-36 hours, to allow dough to slowly rise and develop flavor.
- Shape into a 12-14 inch circle, brush with olive oil (if desired), and bake on a pizza stone or greased pizza pan at 400* F for about 10 minutes, or until just beginning to turn golden.
- Top and bake as desired.
Nutrition Facts : Calories 299.7, Fat 5.2, SaturatedFat 0.7, Sodium 583.9, Carbohydrate 53.4, Fiber 2.5, Sugar 0.1, Protein 8.4
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