THE ULTIMATE PIZZA
Provided by Tyler Florence
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
- Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.
- Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.
- Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
- For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
- When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it.
- Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
- Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately.
- Special equipment: Pizza stone and pizza paddle .
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.
COOL VEGGIE PIZZA
The ultimate party food recipe - crescent roll dough cooked and topped with a creamy dressing and colorful veggies and served in slices for an easy to eat appetizer or snack.
Provided by makeyourmeals
Categories Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F (190°C)
- Unroll both cans of dough and separate dough into long rectangles.
- Place rectangles of dough in an ungreased large rimmed baking sheet. Pinch the seams and press the dough into the corners and up the sides to form a crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until well incorporated. Spread evenly over the crust.
- Cut the crust into squares (7 rows by 4 rows).
- Top with vegetables.
- Serve immediately or cover and refrigerate before serving.
Nutrition Facts : Calories 74 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 58 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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.
THE ULTIMATE PIZZA DOUGH
Elevate your usual slice with tips and tricks for The Ultimate Pizza Dough.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve the yeast, sugar and 1 tablespoon all-purpose flour in the hot water. Let sit for 10 minutes.
- Mound the flour on your work surface and sprinkle in the salt. Use a fork to incorporate the two ingredients then form a large well in the center of the flour.
- Pour the dissolved yeast mixture into the center of the well and then little by little, use a fork to pull flour from the well into the center. Continue until mixture begins to thicken.
- Using your hands, begin kneading the dough until it comes together. Continue kneading until all of the flour has been incorporated evenly into the dough. Shape it into a ball.
- Place the dough into a greased bowl and cover it with a greased piece of parchment paper. Let it rest for one hour in a warm, dry place until it doubles in size.
- Knock down the dough on your floured work surface then cut it into the desired amounts.
- Place the dough onto a greased cookie sheet and cover it again with a damp towel. Let the dough rise a second time for one more hour.
- Knock down the dough sections a second time then roll it into the desired shape, top it with your desired toppings and bake it in a 500ºF oven until golden brown.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 559 kcal, Carbohydrate 117 g, Protein 16 g, Fat 1 g, Sodium 1559 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
THE BEST PIZZA DOUGH EVER
Make and share this The Best Pizza Dough Ever recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h25m
Yield 4-6 pizza crusts
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water in a bowl.
- Stir in oil, sugar, salt and FOUR cups of the flour.
- Beat until smooth.
- Turn dough onto a floured surface.
- Knead in enough flour to make dough easy to handle.
- Knead til smooth 3 to 5 minutes.
- Place in a greased bowl.
- Cover and let rise in a warm place til double in size (about 45 minutes).
- Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
- Bake pizzas 425°F for 25-30 minutes.
SOURDOUGH PIZZA CRUST
Who doesn't love pizza, all hot and gooey, fresh from the oven? Give this sourdough pizza crust a whirl. It's delicious! BONUS: Make it with your discard!
Provided by Cery
Categories Main Course
Time 2h40m
Number Of Ingredients 6
Steps:
- To start with you need put the flour, salt, yeast, and the Italian seasoning into a mixing bowl and mix it up.
- Then stir your sourdough starter and measure out 1 cup into the bowl and add the 1/2 cup warm water. Mix well until combined. You can mix it either by hand or with a stand mixer.
- If you are making it by hand, turn the pizza dough out onto a lightly floured surface. Knead until the dough is smooth and slightly sticky. About 10 to 12 minutes.
- If using a stand mixer, attach your dough hook and knead for about 7 minutes until smooth and just a tad bit sticky.
- After kneading, you need to put the dough back into a greased bowl and turn it to grease the top. It needs to rise until it has doubled in volume.
- Depending on how strong your starter is and how warm your kitchen is, the rise time can be anywhere from 1 to 3 hours.
- Divide your dough into your chosen number of crusts.
- Drizzle olive oil into your chosen number of regular sized pizza pans and tilt the pans (or spread the oil with your hands) until the bottoms are evenly coated with oil.
- Shape each piece of the dough into a disc and then put each disc into a pizza pan. Gently press the dough out until it covers the bottom. It will start to shrink up a bit. That's ok.
- Let it rest for a few minutes and press it out again. Do that for all of the pizzas.
- Once you have the crusts in the pans, take a fork and poke holes all over them. These holes keep the crusts from bubbling up as they bake.
- Cover the crusts and let them rest while the oven preheats.
- Preheat your oven to 450°F. If you are going to be baking your pizzas to eat right away, put your baking stone in the oven to heat up.
- Once your oven is hot, pre-bake the thicker crusts for 8 - 10 minutes and the thin crusts for 4 to 6 minutes.
- Remove from the pans and cool on a wire rack for later, or top immediately with all your favorite fixins.
- When you are ready to bake your pizzas, slide them into the oven and onto the preheated baking stone.
- Bake until the toppings are hot and the cheese is melted and browned to your liking. Approximately 10 minutes for the thicker crust pizza, and 8 minutes for the thin crust pizza.
Nutrition Facts : Calories 708 kcal, Carbohydrate 142 g, Protein 25 g, Fat 4 g, SaturatedFat 1 g, Sodium 1175 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
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 BEST QUINOA PIZZA CRUST
The best ever quinoa pizza crust is vegan, gluten-free, and just five ingredients for a crisp, savory crust for your favorite toppings.
Provided by Alyssa
Categories Main Course
Time 6h55m
Number Of Ingredients 9
Steps:
- Start by soaking the quinoa. Cover the quinoa with at least 1" of water. Ideally, soak for 6 - 8 hours. If you're in a hurry, use very hot water and soak for at least 30 minutes.
- Once you're ready to make the crust, preheat the oven to 425ºF. Line a baking pan with parchment paper (either rectangle or square). Spray the entire surface with cooking spray.
- Thoroughly rinse the soaked quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy. The batter should resemble a thick pancake batter.
- Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8" thick (again, either in a circular pan like 9" cake pan OR into a rectangle on a traditional cookie sheet).
- Bake for 20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (flip and remove the parchment paper from the top side). Return the pizza to the oven baking for another 10 - 15 minutes until it's starting to brown and the edges are crispy.
- Remove and top with sauce, cheese and any other toppings you'd like. Bake for another 12 - 15 minutes until cheese has melted.
- Remove and let cool for a few minutes in the pan, transfer cutting board, and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!
Nutrition Facts : ServingSize 0.5 of a pizza (no toppings), Calories 297 kcal, Carbohydrate 41 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 587 mg, Fiber 4 g
ULTIMATE PIZZA DOUGH
This is one of the best pizza doughs I have tried, I have yet to have one come out soggy. I have added some spices into the flour mixture. It is from Robbiehaf.com
Provided by Shadieeie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- -Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- -In a separate bowl, combine flour and salt.
- -Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- -Turn dough onto a floured surface and knead for 2 minutes.
- -Working from the edges to the center, press dough into a 12" circle.
- -Place dough on a lightly greased pizza pan and stretch dough to edges.
- Add sauce and toppings of choice.
- Bake at 500 degree oven for 8-12 minutes or until edges are golden.
- Makes one 12" pizza dough.
Nutrition Facts : Calories 205.3, Fat 0.6, SaturatedFat 0.1, Sodium 293.6, Carbohydrate 42.7, Fiber 1.9, Sugar 0.4, Protein 6.3
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ULTIMATE HOMEMADE PIZZA DOUGH RECIPE - CRAZY FOR CRUST
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Reviews 216Calories 211 per servingCategory Main Course
- Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
- Mix 1 cup flour with salt, sugar, and yeast in the bowl of a stand mixer. Set aside. If doing this by hand, just mix it in a large bowl.
- Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.
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- Combine water, yeast and sugar in bowl of stand mixer and let stand 10 minutes to proof. Yeast should be dissolved and frothy. Add oil and salt.
- Attach dough hook to mixer and turn it on low speed. Slowly add about half of the flour, mixing until it forms a sticky dough. Add remainder of dough a bit at a time until it forms a smooth ball. It'll still be tacky to touch, but won't stick to the sides of the bowl. Let mixer knead the dough on low speed for five minutes.
- Lightly oil the bowl and the dough (I just splash a glug of oil and roll the dough all around and up the sides of the bowl to grease the whole thing). Cover and let rise for 1 1/2 hours, until doubled in size.
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- Combine warm water, yeast and honey in a medium bowl, set aside until yeast is activated and frothy, about 5 minutes.
- In a large bowl, combine flour, semolina and kosher salt. Make a well in the center of the flour mix with a wooden spoon. When the yeast mixture is ready, pour it into the well. Add olive oil and begin stirring the liquid into the flour. When the flour is absorbed, turn the dough out onto the countertop and knead by hand until dough is smooth and elastic, 10-12 minutes.
- Place the dough in a large oiled bowl and cover with a tea towel or plastic wrap to rise for one hour. Punch down risen dough in the bowl, cover again, and proof for at least one more hour. Dough can be refrigerated at this point for up to 3 days.
- Now that you've got the dough under control, it's time to pick the perfect toppings. Here are some fool-proof combinations from our pizza-loving hosts:
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