GREAT-GRAM GROSSO'S PIZZA CRUST
This pizza crust recipe comes from my great-grandma, Emma Grosso, who was from Italy. It has been enjoyed in our family through the generations and always receives compliments when I share it with friends.
Provided by Kalyna
Categories Bread Pizza Dough and Crust Recipes
Time 2h35m
Yield 8
Number Of Ingredients 7
Steps:
- Combine 1/2 cup warm water, yeast, and sugar in a small bowl. Set aside until foamy, about 5 minutes.
- Mix flour and salt together in a large bowl. Add water, oil, and yeast mixture; mix well.
- Turn dough onto a lightly floured surface and knead until dough forms a solid lump, about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Divide dough in half and spread out onto 2 pizza pans, making two 16-inch pizzas.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 54.3 g, Fat 9.7 g, Fiber 2.1 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 294 mg, Sugar 0.5 g
GRAMA BONNIE'S PIZZA CRUST
This is my absolute favorite pizza crust. My grandmother has been making it for as long as I can remember. She's Irish and a wonderful cook but my Italian grandfathers' hand is definitely in this crust! It's shorter than most and has a flaky, tender, nearly pastry like texture. To get the full benefit of its yumminess I suggest cooking your pizza on a throughly heated pizza stone. (The active prep time includes the rising time and the cooking time is after the pizza has been rolled out and topped)
Provided by Aioli_Queen
Categories European
Time 1h10m
Yield 2 pizzas
Number Of Ingredients 7
Steps:
- Mix dry ingredients in a large bowl and set aside.
- Combine the yeast and sugar in a small bowl and add warm water. Warm means hot enough that you can only hold your finger in it for about 2 or 3 seconds but not so hot that you have to jerk your hand away.
- Allow the yeast and water to get bubbly, about 8 minutes.
- Add the yeast/water/sugar mixture and the olive oil to the dry ingredients.
- Gently mix with a wooden spoon and then switch to your hands. Dump the dough on a wooden board or counter top and knead until smooth and elastic (about 6-8 minutes). You may need to add more flour.
- When kneaded place the dough in a lightly oiled bowl and cover with a towel. Set in a warm place and allow to rise until double (about 45minutes).
- After the dough has risen gently punch it down, knead again and then divide into two equal pieces. Each piece is enough for an approximately 11inch pizza.
Nutrition Facts : Calories 1357.7, Fat 57.6, SaturatedFat 8.1, Sodium 595.1, Carbohydrate 185.9, Fiber 18.8, Sugar 2.9, Protein 30.7
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
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