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.
PIZZA DOUGH
Provided by Giada De Laurentiis
Time 3h15m
Yield Three 13-ounce balls of dough
Number Of Ingredients 5
Steps:
- Put the water in a small bowl. Add the yeast and stir until dissolved.
- In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
- Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.
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.
PIZZA DOUGH TECHNIQUE
I make my own bread and pizza dough of all kinds. I was never satisfied with the pizza until I came across this simple technique. This is a simple dough. You can use your favorite recipe.The dough is so soft that I have a hard time shaping it by picking it up, so I press it into shape & cook it on a piece of oiled foil. Crispy bottom & very tender.
Provided by hungry hunky
Categories Low Cholesterol
Time P1DT3h12m
Yield 2 pies, 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix it up(I use a bread machine).
- Do not let it rise.
- Devide in half & place in oiled containers/bags in refrigerator for 24 hours or freeze for 3 months? (defrost-24 hours in fridge).
- 2 hrs before cooking-remove from fridge-place on oiled 12-14" square of foil & press into a 1/2"thick disc. cover for the 2 hours.
- Uncover & spread out with your fingers & palms(a little flour helps) 12".
- Top & slide foil/pizza onto peel then onto a preheated 450 stone in oven for 10-12 minute Thick toppings may require lower temperature & longer time.
Nutrition Facts : Calories 810.7, Fat 15.5, SaturatedFat 2.2, Sodium 1170.6, Carbohydrate 144.2, Fiber 5.7, Sugar 0.5, Protein 20.5
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