CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST
This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time.
Provided by CookingONTheSide
Categories Grains
Time 2h10m
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, dissolve yeast in 1/4 cup lukewarm water.
- Add 1/4 cup flour and the sugar, stir together.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
- Combine the butter and garlic; mix into the dough.
- Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
- Lightly grease a large bowl, add the dough and turn to coat.
- Cover and set in a warm place until the dough is doubled in size, 1 hour.
- Punch dough down, then knead for 2-3 minutes.
- Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
- Preheat the oven to 500 degrees.
- Top the pizza dough with your favorite toppings.
- Lower the oven to 450 degrees and bake for 30 minutes.
Nutrition Facts : Calories 358.1, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 395.2, Carbohydrate 60.8, Fiber 2.8, Sugar 1, Protein 8.4
PIZZA BUTTER
From my Bread Maker's Bible, this looks like a very neat spread. The book recommended it to spread it on English muffins, add your favorite toppings, then put under your toaster's broiler until bubbly. Mmm. I halved it from the original recipe since even halving it makes a LOT, but apparently has a decent shelf life in the fridge.
Provided by the80srule
Categories Cheese
Time 10m
Yield 8 tablespoons, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix with a hand mixer or food processor until fully blended together. (1 serving = 1 TBSP).
Nutrition Facts : Calories 167.6, Fat 14.7, SaturatedFat 9.2, Cholesterol 41.6, Sodium 358.4, Carbohydrate 6, Fiber 0.9, Sugar 4.3, Protein 4.2
PIZZA BUTTER
This is my final offering from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series. I'm not even sure why it was there as it is unrelated to lamb in any way & I almost missed it in the very back of the cookbook. This sounds good to me & would be great w/breadsticks or whatever else our imagination brings to mind. *Enjoy*
Provided by twissis
Categories Vegetable
Time 5m
Yield 16 1 Tbsp Servings, 16 serving(s)
Number Of Ingredients 6
Steps:
- Blend or process all ingredients till well-combined. Cover tightly & refrigerate till firm.
- NOTE: Refrigerate up to 3 dys or freeze.
Nutrition Facts : Calories 70.7, Fat 7.3, SaturatedFat 4.3, Cholesterol 20.3, Sodium 126.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 1
BUTTER-PARMESAN PIZZA CRUST/DOUGH
This makes a wonderful soft tender crust and is enough for two smaller pizzas or one extra large pizza.
Provided by Kittencalrecipezazz
Categories Kid Friendly
Time 2h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl or cup mix 2 teaspoons sugar in 1/2 cup warm water until completely dissolved; add in yeast mix slightly with a spoon, then cover with a tea towel and proof for 10 minutes or until foamy.
- Meanwhile place the egg in cup and cover with very warm water.
- In the stainless steel mixer bowl place 3-1/2 cups flour, 2 teaspoons salt, melted and cooled butter, Italian seasoning and Parmesan cheese.
- When the yeast is finished proofing add to the mixer bowl with the egg and 3/4 cup warm water; start mixing/kneading adding in more flour to create a soft dough.
- Knead up to 8 minutes until a smooth soft dough is achieved.
- Remove dough to very lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
- Gather up dough and knead gently for about 30 seconds (the dough will come together nicely).
- Place in a well-greased bowl, cover and let rise for 1 hour to 2 hours or until doubled (rising time will vary depending on the temperature of your kitchen, since this dough has egg added the rising time will take slightly longer usual).
- Remove the dough and divide in half.
- Place on a generously-floured surface; let rest 10 minutes.
- Roll out into a round circle then place onto a pizza pan.
- Spread with pizza sauce then shredded cheese then favorite toppings.
- Bake on lowest oven rack until the dough is browned.
Nutrition Facts : Calories 151.2, Fat 5, SaturatedFat 2.9, Cholesterol 25.2, Sodium 355.4, Carbohydrate 21.8, Fiber 0.9, Sugar 0.6, Protein 4.3
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