RICARDO'S PIZZA CRUST
This is a magnificent Italian flavored crust for the bread machine.
Provided by Richard Maloy
Categories Bread Pizza Dough and Crust Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
- Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
- Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings.
- Bake in preheated oven until golden brown, about 12 to 15 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 29.2 g, Fat 4.7 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 234.6 mg, Sugar 3.9 g
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
DELICIOUSLY EASY GARLIC HERB FOCACCIA
Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.
Provided by Amy Beth McMaster
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
- Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
- Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
- Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
- Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
- Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g
MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD
For this surefire crowd-pleaser, we singled out the best part of a stuffed-crust pizza: the crust, of course. Load an easy dough up with thinly sliced low-moisture mozzarella, then give it a generous flurry of garlic, Italian seasoning, fresh parsley, sesame seeds, and grated Parmigiano. After baking, seal the deal with a side of marinara sauce.
Provided by Greg Lofts
Time 1h40m
Number Of Ingredients 13
Steps:
- In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
- Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
- Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
- Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
- Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.
HERB PIZZA DOUGH
Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. The introduction says, "Fresh or dried herbs add an accent of flavor and color to pizza dough. Good choices include oregano, basil, marjoram, chives, thyme, rosemary, sage, mint and fennel seeds, selected to highlight the ingredients that will top the pizza or fill the calzone. Do not go overboard on your selection: It is better to choose two or three complementary herbs, or even just one herb, rather than a large mixed bouquet of clashing flavors."
Provided by mersaydees
Categories < 4 Hours
Time 2h
Yield 1 pizza dough
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
- In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
- Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
- Place the dough on a lightly floured work surface using some of the ½ cup flour.
- Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
- Form the dough into a ball.
- Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
- Place dough on work surface lightly dusted with the remaining flour.
- Punch the dough down.
- By hand, gently press dough out into desired shape.
- Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
- Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
- Lift the edge of the pizza to form a slight rim.
- Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
- Top as desired.
- Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.
PIZZA DOUGH PRETZELS
When you suddenly get a craving for homemade soft pretzels and you're not at the mall, you won't need to wait for dough to rise if you use store-bought pizza dough! Serve, of course, with mustard.
Provided by Chef John
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 47m
Yield 6
Number Of Ingredients 6
Steps:
- Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
- Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
- Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
- Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
- Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking.
- Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
- Transfer to a rack to cool a bit.
Nutrition Facts : Calories 220.8 calories, Carbohydrate 40.5 g, Fat 2.7 g, Fiber 1.2 g, Protein 7.2 g, Sodium 4782.3 mg, Sugar 4 g
HERB & PARMESAN PIZZA DOUGH (BREAD MAKER)
An easy fun way to make pizza. This dough has a little more flavor than the usual dough. Try it with my red and white pizza sauce, recipe #263283. Prep time varies depending on the bread machine's dough cycle.
Provided by appetizerqueen
Categories Breads
Time 1h40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in bread machine in the order listed.
- Select dough cycle on machine and press start.
- When dough is finished remove with floured hands and shape into size and thickness of desired pizza and place on greased cookie sheet or pizza tray.
- Top with favorite sauces and ingredients.
- (Baking time is generally 18-20 minutes at 400°F).
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HOMEMADE ITALIAN HERB PIZZA DOUGH — FRESH SIMPLE HOME
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4.4/5 (106)Total Time 1 hr 20 minsServings 2Calories 156 per serving
- Place two cups of warm water in the bowl. Pour packet of active yeast into the water and let rest for 5 minutes. Add 1 TBS sugar. Let the sugar and yeast sit for about 10 minutes.
- Once all ingredients are combined, transfer dough to a greased baking sheet. Grease plastic wrap and place on top of dough, fully covering it.
HOMEMADE GARLIC AND HERB PIZZA DOUGH RECIPE - STATE …
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5/5 (7)Total Time 1 hr 20 minsCategory Main CourseCalories 270 per serving
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- Add some oil to the bowl and turn the dough to coat with oil. Cover and allow to rise until the dough has doubled in volume, approximately 45-60 minutes.
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