Pizza Dough Food

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BASIC PIZZA DOUGH



Basic Pizza Dough image

This is my basic pizza dough recipe. It is good for stromboli also. It takes a bit of time but it is more economical than store bought crusts...and it tastes better too!

Provided by Karen..

Categories     Yeast Breads

Time 1h45m

Yield 2 twelve inch crusts

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons sugar
1 (1/4 ounce) package yeast
1 cup warm water

Steps:

  • Combine sugar, water and yeast in a measuring cup or small bowl.
  • Combine flour and salt in a large bowl and make a well in the center.
  • Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
  • If dough is too sticky, add a bit more flour.
  • Knead until smooth on a lightly floured surface.
  • Place in an oiled bowl, cover with a towel and let rise until doubled.
  • IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
  • Punch down and let rest for 10 minutes.
  • Makes 1- deep dish or 2- 12-inch pizza crusts.
  • To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

Nutrition Facts : Calories 862.1, Fat 15.6, SaturatedFat 2.2, Sodium 1172.2, Carbohydrate 157.1, Fiber 6, Sugar 13.1, Protein 20.8

PIZZA DOUGH



Pizza Dough image

Roll out Jamie Oliver's recipe for homemade Pizza Dough from Jamie at Home on Food Network, then top it with sauce, cheese and all of the pizza fixings.

Provided by Jamie Oliver

Time 1h20m

Yield 6 to 8 medium-sized thin pizza bases

Number Of Ingredients 6

7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
2 (1/4-ounce) packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

Steps:

  • This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
  • Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
  • Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
  • Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

BASIC PIZZA DOUGH



Basic Pizza Dough image

Provided by Food Network Kitchen

Time 2h10m

Yield two 1-pound dough balls

Number Of Ingredients 5

1 tablespoon sugar
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt

Steps:

  • Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
  • Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

PIZZA DOUGH



Pizza Dough image

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

3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

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 PIZZAS



Pizza Pizzas image

Alton Brown's Pizza Pizzas, from Good Eats on Food Network, are so easy and cheesy to make at home that you may never order or go out for pizza again.

Provided by Alton Brown

Categories     main-dish

Time P1DT45m

Yield 2 pizzas

Number Of Ingredients 12

2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Steps:

  • Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
  • Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
  • Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
  • Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
  • Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
  • Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
  • Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
  • Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
  • Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
  • *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

PIZZA DOUGH I



Pizza Dough I image

This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.

Provided by Gudny Bjorg Kjaerbo

Categories     Bread     Pizza Dough and Crust Recipes

Time 35m

Yield 15

Number Of Ingredients 6

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Steps:

  • Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
  • Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g

PIZZA DOUGH



Pizza Dough image

Make and share this Pizza Dough recipe from Food.com.

Provided by Charlotte J

Categories     Breads

Time 1h

Yield 1 crust

Number Of Ingredients 6

1 (1/4 ounce) package dry yeast
1 cup water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2 1/2 cups flour

Steps:

  • Mix together yeast, water, sugar, salt and oil until dissolved.
  • Add flour, kneading until smooth.
  • Cover and let rise 15 minutes.
  • Divide and stretch to fit 2 average sized pizza pans.
  • Bake at 375 degrees for 20-25 minutes .
  • Remove from oven add your favorite sauce and toppings then return to oven for 5-10 minutes.

Nutrition Facts : Calories 1463.8, Fat 31.9, SaturatedFat 4.2, Sodium 2343.6, Carbohydrate 251.5, Fiber 14.2, Sugar 5, Protein 41

PIZZA DOUGH



Pizza dough image

A simple and versatile Italian-style dough that can be chilled or frozen, then shaped and cooked by oven or barbecue

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Yield Makes 4 pizzas

Number Of Ingredients 5

500g '00' flour or plain flour, plus extra for dusting
1 tsp salt
½ tsp dried yeast (not fast-action)
400ml warm water
oil, for greasing

Steps:

  • It's easiest to make this in a standing mixer with a dough hook (otherwise mix it in a bowl and knead on your work surface). Put the flour and salt in the bowl and mix the yeast into the water. It's always a good idea to wait 5 mins before using the liquid to see if the yeast is working - little bits will start to rise to the top and you'll know it's active.
  • Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together as a ball. If the bottom is still sticking, tip in 1-2 tbsp of flour. Knead for 5-7 mins until the dough is shiny and it springs back when you press your finger into it. (If kneading by hand, it will take you about 10 mins.) Try not to add too much flour if you can. This is a slightly sticky dough, but that keeps it light and it rises beautifully.
  • Use oiled hands to remove the dough from the hook and bowl. Oil another bowl and place the dough in it. Turn it around so that it's lightly coated in the oil. Cover tightly with cling film and then a tea towel. Place in a draught-free area that's warm and leave until the dough has doubled in size. If it's a hot day, it should only take 2 hrs to rise, but it could take 4 hrs if it's cold. (If you don't plan to use the dough for a day or two, place it in the fridge straight away; take it out 3-4 hrs before using. Punch it down first and bring it together on a floured surface.)
  • Divide the dough into 2 pieces for big pizzas or 4 for plate-sized ones, then shape into balls (see Shaping the dough in tips, below) - dust them in flour as they will be sticky. Keep them covered with a tea towel or cling film while you prepare the toppings. (you can also freeze them in sealed bags. Just thaw in the fridge on the day, then bring to room temperature 3 hrs before using.)
  • To shape the dough: If you want to get air pockets and a light but crisp dough, then don't use a rolling pin. It flattens and pops the air bubbles. (Two days in the fridge will produce the most air bubbles - take it out three to four hours before using.) If your dough is at room temperature, you can use your fingers to gently stretch the dough out. Once it's about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm. You can start pressing out the other discs, then wait to do the final bit when you're ready to cook. Once you've mastered stretching the dough out, you can experiment with other shapes: rectangles, rounds or squares all look authentic.
  • To cook the pizza: An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza.
  • Place the pizza on a floured baking sheet (with no edge) or a pizza peel - this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. The flour will provide the 'wheels' for it to slide onto the grill - don't use oil as it sticks more and won't transfer as well.
  • Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill, close the lid (if your barbecue has one) and give it three to four minutes. The dough will puff up; it's ready when the bottom has light brown stripes. Use tongs to pull the dough off and turn it upside down.
  • Assemble the pizza of your choice - see 'Goes well with', right, for topping suggestions. Remember that less is more, as the dough will stay crisper and the toppings will cook better.
  • Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.

PIZZA DOUGH



Pizza Dough image

Try it you'll like it... easily makes 2 crusts or one very thick large pizza. Great for calzones or breadsticks for dipping.

Provided by podapo

Categories     Yeast Breads

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 7

2 1/4 teaspoons fast rising yeast
1 teaspoon brown sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 teaspoons italian seasoning
1 1/2 cups warm water
3 1/2 cups flour

Steps:

  • In large bowl, dissolve yeast and brown sugar in the water.
  • Let sit for 10 minutes.
  • Stir the salt, oil and italian seasoning into the yeast mixture.
  • Mix in 2 1/2 cups of the flour.
  • Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
  • Place the dough into a well oiled bowl, and cover with a cloth.
  • Let the dough double in size.
  • Should take about 1/2 hour if in warm spot.
  • Punch down and let rest a minute.
  • Roll out, and prepare your favorite pizza.
  • I use a pizza stone sprinkled with a bit of corn meal.
  • Once I have the dough shaped I bake it plain for about 5-10 minutes, then pull out of oven and add toppings, just seems to work better every time.
  • Bake in preheated oven 425 degrees until the cheese and crust are golden brown, about 20 minutes.

Nutrition Facts : Calories 234.7, Fat 4, SaturatedFat 0.6, Sodium 293.9, Carbohydrate 42.8, Fiber 1.8, Sugar 0.7, Protein 6.1

QUICK AND EASY PIZZA DOUGH



Quick and Easy Pizza Dough image

A very quick way to make your own home-made pizza. This dough rises up nice and has a very light flavour. It can also be made in your bread machine on the 'dough' cycle.

Provided by trishypie

Categories     Breads

Time 10m

Yield 1 pizza dough

Number Of Ingredients 5

2 cups flour
1 tablespoon yeast
1/4 teaspoon salt
1 tablespoon sugar
2/3 cup lukewarm water (plus an additional 2 tbsp)

Steps:

  • Mix 1 cup of flour with all other ingredients.
  • Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
  • Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
  • Spread out onto greased pizza pan and top with your favorite toppings.
  • Bake at 375 degrees for approximately 15 minutes. Enjoy!

JAMIE OLIVER'S PIZZA DOUGH



Jamie Oliver's Pizza Dough image

This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes enough for 4 calzones

Number Of Ingredients 6

7 cups "00" flour or strong white bread flour, plus more for work surface and bowl
1 tablespoon fine sea salt
2 1/2 cups lukewarm water
2 (1/4-ounce) packages active dry yeast
1 tablespoon raw sugar, such as turbinado or Demerara
1/4 cup extra-virgin olive oil

Steps:

  • Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
  • Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
  • Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.

FOOD PROCESSOR PIZZA DOUGH



Food Processor Pizza Dough image

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

Provided by Katherine Sacks

Categories     Pizza     Bread     Food Processor

Yield Makes about 1 pound of dough

Number Of Ingredients 3

3/4 teaspoon active dry yeast
1/2 teaspoon fine sea salt
1 2/3 cups bread flour, plus more for surface

Steps:

  • Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100°F-110°F water and process until a ball forms, about 30 seconds.
  • Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12-14" pizza).
  • Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
  • Do Ahead
  • Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.

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.

QUICK BASIC PIZZA DOUGH



Quick Basic Pizza Dough image

This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Yield Makes 2 pounds

Number Of Ingredients 5

2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)
2 tablespoons sugar
1/4 cup extra-virgin olive oil, plus more for bowl and brushing
2 teaspoons kosher salt
4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

Steps:

  • Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  • Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
  • Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Nutrition Facts : Calories 308 g, Fat 8 g, Fiber 2 g, Protein 7 g

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From acouplecooks.com


EASY HOMEMADE PIZZA DOUGH - JOYFOODSUNSHINE
Homemade Pizza Dough: Ingredients & Substitutions . All-purpose flour. I regularly use a mixture of whole wheat & all-purpose flour to make this easy pizza crust recipe. I recommend substituting ½ to 1 cup of the all-purpose flour for whole wheat flour. You can also use a 1:1 gluten-free all-purpose baking flour with great results.
From joyfoodsunshine.com


BASIC PIZZA DOUGH RECIPE (MADE IN FOOD PROCESSOR) - HOME ...
Grease pizza pan (s). Preheat oven to 425 degrees F. Stir yeast and sugar into the warm water and let stand until foamy, about 10 minutes. Insert metal blade into Cuisinart food processor, and add flour and salt to bowl. Pulse briefly to combine flour and salt. Turn machine on and pour yeast mixture into feed tube.
From homecookingmemories.com


PIZZA DOUGH RECIPE - SHEA GALLANTE | FOOD & WINE
Step 1. In a large bowl, mix the yeast with the water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the 1 tablespoon of oil, followed by the 2 cups of flour and the ...
From foodandwine.com


BEST PIZZA DOUGH RECIPE - DOWNLOAD EASY FOOD VIDEOS ...
A super easy recipe for homemade pizza dough, with all the tips & tricks you need to get a majorly flavorful pizza crust in just 20 minutes! More importantly, the rise times and . Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Quick and easy, microwave cooking is a great way to introduce kids to cooking or whip up a …
From greenhillsweeklyad.blogspot.com


THE ULTIMATE PIZZA DOUGH - CANADIAN LIVING
Method. In large bowl, whisk together 2 1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms. Turn out onto lightly floured surface; kneading, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic (dough will be slightly tacky to ...
From canadianliving.com


HOMEMADE PIZZA DOUGH - RICARDO
Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas. Note
From ricardocuisine.com


PIZZA DOUGH RECIPE - BBC FOOD
Method. To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well …
From bbc.co.uk


PERFECT PIZZA DOUGH | RECIPES | OFFICIAL KITCHENAID SITE
65' Prep work. 20' Cooking. Perfect Pizza Dough. Step 1. Pour warm water into the bowl of the stand mixer. Sprinkle the yeast over the water. Mix with a fork until the yeast is dissolved and foamy. Step 2. Attach the Dough Hook to the stand mixer.
From kitchenaid.ie


AMAZING FOOD & LOVELY WAITRESS - DOUGH&CO WOODFIRED PIZZA ...
DOUGH&co Woodfired Pizza Colchester: Amazing food & lovely waitress - See 193 traveler reviews, 61 candid photos, and great deals for Colchester, UK, at Tripadvisor.
From tripadvisor.ca


FOOD WISHES VIDEO RECIPES: NO-KNEAD PIZZA DOUGH (THE REMIX)
Anyway, whether you tried the original no-knead pizza dough recipe and struggled with it, or you are attempting this for the first time, I'm confident you will be very happy with the results. Enjoy! No-Knead Pizza Dough Ingredients: 2 oz whole wheat flour 16 oz all-purpose flour *about 4 cups total 1/4 tsp dry active yeast 1 1/4 tsp salt 1/4 ...
From foodwishes.blogspot.com


GARLIC-FLAVORED PIZZA DOUGH RECIPE | FOOD FOR NET
Combine the yeast, sugar, and warm water. Leave to bloom for 10 minutes. Whisk together the all-purpose flour, semolina flour, salt, and garlic powder. Stir in the grated garlic. Add the active yeast mixture and butter into the dry ingredients. Knead the dough for 5-7 minutes on a lightly-floured counter.
From foodfornet.com


ARTISAN PIZZA DOUGH | FOOD & WINE
Stir together 2 1/4 cups warm water and levain in a large bowl until levain is mostly dissolved. Add flour and salt. Stir using a wooden spoon to form a shaggy dough.
From foodandwine.com


PIZZA DOUGH RECIPE – BEST EVER HOMEMADE ... - RECIPETIN EATS
40 Second Pizza Dough – food processor. After years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same! The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). …
From recipetineats.com


PIZZA DOUGH - CANADIAN LIVING
Food / Pizza Dough; Pizza Dough Nov 29, 2007. By: The Canadian Living Test Kitchen. Share. Author: Canadian Living Pizza Dough Nov 29, 2007. By: The Canadian Living Test Kitchen. Share. The dough for this crisp, airy crust is a dream to work, especially after 24 hours, because the gluten is relaxed and easy to roll. Portion size 35 servings; Credits : …
From canadianliving.com


BASIC NEW YORK-STYLE PIZZA DOUGH RECIPE - SERIOUS EATS
New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough. Using a food processor brings the dough together in 30 seconds flat, which is ready to bake the next day, so anyone …
From seriouseats.com


PIZZA DOUGH RECIPES - BBC GOOD FOOD
A star rating of 4 out of 5. 166 ratings. Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of …
From bbcgoodfood.com


WOLFGANG PUCK'S FAMOUS CALIFORNIA PIZZA DOUGH - BLOGGER
I stumbled across this recipe on my infinite search for a pizza shop style pizza dough. So far, even though I still messed it up somehow, this recipe was by far the best of all. I was so excited to try it last night. The dough was very easy to handle unlike the "boomerang" dough that you buy in the supermarket. I have always called it boomerang dough because of …
From foodwishes.blogspot.com


RECIPE FOR PIZZA DOUGH | ALMANAC.COM
To the bowl with water, add sugar and sprinkle with the yeast. Set aside for 5 minutes. After the 5-minute wait, add 2 cups of flour, 1 cup at a time, to the bowl and mix well with a wooden spoon. After the second cup, beat briskly 100 times. Wrap in plastic and set aside for 10 minutes. Add the olive oil, salt, and remaining flour, 1/3 cup at ...
From almanac.com


HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES
Method. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of ...
From jamieoliver.com


HOW TO MAKE HOMEMADE PIZZA DOUGH FROM SCRATCH - THE FOOD ...
Let rest overnight in the refrigerator. Punch down and let the dough rest at room temperature for at least 1-2 hours before rolling out. Freezer instructions: Separate the dough into 2 balls (for faster thawing). Place the kneaded dough (no need to rise first) in 2 labeled ziplock bags and freeze for up to 3 months.
From thefoodcharlatan.com


PIZZA DOUGH | FOOD IN A MINUTE
Place flour, yeast, salt and sugar in a large bowl and stir to mix. Pour in the oil and water. Mix to form a soft dough. Step 2. Turn out onto a floured surface and knead until smooth, this will take about 5 minutes. Place in oiled bowl. Cover with plastic wrap and set aside in a warm place to rise. Step 3. When the dough has doubled in size ...
From foodinaminute.co.nz


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