PIZZA OVEN DOUGH
Easy thin-crust pizza dough recipe handed down from my Italian grandmother.
Provided by Rob Egbert
Categories Bread Pizza Dough and Crust Recipes
Time 10h15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
- Cover dough and refrigerate, 8 hours to overnight.
- Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 0.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 437.3 mg, Sugar 0.5 g
BRICK-OVEN PIZZA (BROOKLYN STYLE)
This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer.
Provided by CDM68
Categories Main Dish Recipes Pizza Recipes
Time 16h31m
Yield 16
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
- Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
- Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
- With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.4 g, Cholesterol 6.8 mg, Fat 4.7 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 0.4 g
PIZZA OVEN BREAKFAST PIZZA
This dish is a loose play on the traditional Mexican breakfast of huevo rancheros, with pizza dough standing in for corn tortillas and toppings that include two kinds of cheese, refried beans, an egg and creamy avocado--all made in your pizza oven. A sazon packet shortcut brings the color and flavor of achiote and other spices to the sauce, without the need for lots of ingredients. We upped the hydration in the dough since it's cooked in a cooler oven, resulting in a golden, puffy crust with the perfect amount of chew.
Provided by Food Network Kitchen
Categories main-dish
Time 12h50m
Yield 8 individual pizzas
Number Of Ingredients 17
Steps:
- For the dough: Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
- Lightly dust a work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or bowl and cover with a tightly fitting lid. Let rise until slightly puffy, about 1 hour.
- Transfer the dough to a lightly floured surface and divide it into eight 100-gram pieces. Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy, about 2 hours, then refrigerate for at least 8 hours and up to overnight.
- For the pizzas: Two hours before cooking the pizzas, let the dough come to room temperature.
- Meanwhile combine the tomatoes, cilantro, garlic, chiles, seasoning packet, onion and 1/2 cup water in a medium saucepan. Cover and bring to a boil over high heat. Cook until the tomatoes start to break down and soften, about 5 minutes. Uncover, reduce the heat to medium and continue to cook, stirring often, until everything is very soft, about 20 minutes more. Puree in a blender or with an immersion blender and set aside to cool (see Cook's Note).
- Preheat a pizza oven to about 600 degrees F. (Because the egg on top takes a while to cook, the oven should be on the cooler side.)
- Lightly flour a pizza peel and stretch out a dough ball to about 8 inches in diameter. Sauce the round with 2 tablespoons of the tomato sauce and dollop all over with 1 tablespoon of the beans. Tear 1 ounce of the Oaxacan cheese into small chunks and top the pizza with it, then sprinkle with 1 tablespoon of the Cotija. Repeat with a second dough ball, stretching and topping it as above.
- Transfer the 2 rounds to the oven and cook, rotating them as necessary, until the crusts are set and lightly golden and the cheese has mostly melted, about 3 minutes. Remove from the oven and using the back of a spoon, make a well about 3 inches wide in the middle of each pizza. Crack an egg into each and return to the coolest part of the oven (see Cook's Note). Cook, rotating as needed, until the egg whites are just set and the yolks are still runny, about 6 minutes.
- Remove from the oven and let sit for a minute; the eggs will continue to cook slightly. Top with the avocado and cilantro leaves. Serve with lime wedges and hot sauce. Repeat with the remaining pizzas.
WOOD-FIRED OVEN PIZZA DOUGH
This is a recipe sent to us from Woodstone, the makers of our pizza oven. The original recipe sent to us called for 50# of unbleached flour. We called them asnd said that often for a smaller party, we only use 20#!!. they sheepishly sent us a home recipe. This makes 4 or 5 dough balls, each making a 14-16" pizza. That adequately serves a party of 10-14 people. It is typical that many people want to make their own--so there might be a couple of disasters. People put too much stuff on their pizzas, making oven entry and exit tough.
Provided by Bruce Becker
Categories European
Time 2h6m
Yield 5 pizzas, 10-14 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, yeast, salt and honey together until all are dissolved.
- Place into a large mixing bowl.
- Add flour.
- Mix at moderate speed for 8-10 minutes.
- The dough should form ears and the mixing bowl should be essentially dry.
- Place dough in a greased bowl, and cover with a moist dishtowel.
- Place in a warm area for about an hour, until doubled in size.
- Roll out on a floured surface, and divide into 4 or 5 balls.
- Place in a proofing tray
- If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.
Nutrition Facts : Calories 268.1, Fat 0.8, SaturatedFat 0.1, Sodium 701.2, Carbohydrate 56.3, Fiber 2.2, Sugar 1.9, Protein 7.8
More about "pizza oven pizza dough recipes"
THE ULTIMATE PIZZA STONE FOR OVEN & GRILL. 16" ROUND …
From amazon.com
Reviews 1.8K
31 BEST HOMEMADE PIZZA OVEN RECIPES - BELLA BACINOS
From bacinos.com
HOW TO MAKE GREAT PIZZA IN AN OUTDOOR PIZZA OVEN
From seriouseats.com
PIZZA DOUGH - FOR OUTDOOR PIZZA OVEN RECIPE
From cuisinart.com
HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PIZZA DOUGH FOR AN OUTDOOR PIZZA OVEN RECIPE - SERIOUS …
From seriouseats.com
Cuisine American, ItalianServings 4Occupation Contributor
OONI PIZZA DOUGH RECIPE (FOR PIZZA OVENS!) - A COUPLE COOKS
From acouplecooks.com
5/5 (2)Category PizzaCuisine ItalianTotal Time 1 hr 2 mins
A COMPLETE GUIDE ON SOURDOUGH PIZZA CRUST [2023 UPDATES]
From pizzabien.com
HOW DO YOU MAKE NEAPOLITAN PIZZA? HERE’S THE RECIPE
From alfaforni.com
PIZZERIA LIBRETTO AT-HOME PIZZA DOUGH RECIPE
From foodgressing.com
CHEESEBURGER PIZZA RECIPE TO BAKE / GRILL / SMOKE - SIP BITE GO
From sipbitego.com
TOP 43 PIZZA OVEN PIZZA DOUGH RECIPE RECIPES
From calabrese.qualitypoolsboulder.com
CHICKEN PIZZA RECIPE WITHOUT OVEN/ PIZZA DOUGH RECIPE/ …
From youtube.com
15 BREADS TO COOK IN YOUR PIZZA OVEN (WITH RECIPES)
From crustkingdom.com
THE BEST PIZZA DOUGH RECIPE FOR A WOOD-FIRED PIZZA OVEN
From fornopiombo.com
PIZZA DOUGH RECIPE – BEST EVER HOMEMADE PIZZA! | RECIPETIN EATS
From recipetineats.com
BRICK OVEN-STYLE PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
25 FOODS TO COOK IN YOUR PIZZA OVEN (WITH RECIPES)
From crustkingdom.com
LIGHT AND CRISPY PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST ST. LOUIS-STYLE PIZZA RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
SPICY SHRIMP PIZZA – PIZZELLO
From pizzello.com
12 RECIPES USING PIZZA DOUGH THAT MAKE EVERYTHING BUT PIZZA
From wideopencountry.com
EASY AND QUICK PIZZA RECIPES FOR PIZZA OVENS - OONI EUROPE
From eu.ooni.com
EASY PIZZA POCKETS RECIPE - HOW TO MAKE DIY PIZZA POCKETS
From today.com
HOW TO MAKE YOUR FROZEN PIZZA CRUST POP WITH FLAVOR
From msn.com
QUICK PERFECT PIZZA DOUGH STEP-BY-STEP - PIZZA OVEN REVIEWS, …
From pizzaovenreview.com
PIZZA WITHOUT OVEN RECIPE || PIZZA RECIPE WITH LIQUID DOUGH #SHORTS …
From youtube.com
MY BEST HOMEMADE PIZZA DOUGH RECIPE - WOOD FIRED PIZZA OVEN
From woodfiredpizzaoven.org
HOW TO MAKE THE BEST HOMEMADE PIZZA CRUST - THE QUICK JOURNEY
From thequickjourney.com
You'll also love