THE LAST PIZZA DOUGH I'LL EVER NEED
Provided by Alton Brown
Time 19h30m
Yield 1 pizza plus 2 dough balls
Number Of Ingredients 9
Steps:
- For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
- Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
- Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
- At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
- Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
- For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.
THE ONLY PIZZA CRUST DOUGH YOU'LL EVER NEED
This is a very easy (make ahead if you want to) pizza crust, and can be used for any kind of pizza- thick or thin, lots of toppings or just cheese, rectangular or circular pizza. You can even make mini pizzas! Just remember that it is more important the texture of the dough , rather than exact measurements; if it's too soft, add more flour, even if you've added a lot, because there are many different kinds of flours out there. Each has a different water retention content. If you follow this rule, you'll be rewarded with some delicious pizza!
Provided by Giselle R.
Categories Low Cholesterol
Time 14h15m
Yield 2 Pizza doughs, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour, 3/4 cup water, lard, and vinegar in a bowl (preferably non reactive) until dough is quite stiff, almost too hard to knead, but not crumbly. Let this rest overnight, 10-24 hours.
- When time is up, heat remaining water till warm to the touch. Mix in yeast and molasses, and let it sit for 5-10 minutes, till very foamy. If nothing happens, yeast is dead or too old- try again with new yeast.
- Mix in the yeast mixture with rest of dough and knead until dough is smooth and elastic, adding water as needed. Re grease the bowl, cover with a lid or towel, and let it rest in a warm oven until doubled (to warm oven, turn it to 350 F/180 C for one minute, then turn it off and quickly put the bowl inside.) Let it rise until doubled, 1-2 hours.
- Do another rising, in a warm oven, for 20 minutes. At this point, you may cut the dough in half and freeze one or both pieces. Just put it in a plastic bag and let all the air out. It will last about 6 months in the freezer.
- Preheat oven to 500 F/250°C Grease one or two pans (8x11 or a round pizza pan) with lard or olive oil and CAREFULLY flatten out each pizza onto the pan(s). Brush pizza liberally with melted butter. Top with toppings just before putting in oven- not earlier, since the crust might get soggy. It can hold lots of toppings, so go crazy!
- Baked pizza for 12-15 minutes, one pizza at a time. Serve immediately or cool and freeze by covering with plastic wrap. Unfreeze in the fridge and reheat in the oven.
- Tips: If pizza doesn't rise, it can still be saved! Just add 2 tsp baking soda after the last rise. Unsweetened (check ingredients) yogurt or kefir can be subbed for 3/4 cup water and 1/4 cup vinegar. This pizza is best made without a crust, but if you want, pinch the edges of the pizza upwards to make one.
Nutrition Facts : Calories 105.7, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.5, Sodium 292.6, Carbohydrate 19.2, Fiber 2.9, Sugar 0.8, Protein 3.6
THE LAST PIZZA DOUGH RECIPE YOU'LL EVER USE!
I've been trying pizza dough recipes for years, and most have been "ok....." but none have been great.... Until i came across this one. I'm a caterer, home cook, mom of hungry teens with friends, and generally can't be without my kitchen for one day, so when i came across this one in an artisan bread book, i had to try! Well , it has 5 stars from everyone that has eaten it, and i won't use anything else! TRY it, you won't be disappointed!
Provided by blondies1
Categories Breads
Time 2h10m
Yield 2 12" PIZZAS, 6 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients to the bowl of a stand mixer fitted with the dough hook.
- start on the lowest setting for 1 minute, then increase to level 3 ( fast enough that it starts mixing at a better pace ) and mix for 5 minutes or until dough is completely smooth, elastic, and bowl is clean of all ingredients.
- place dough in a greased bowl, place in a warm place until doubled, punch down, then divide in half. spray 2 12" pizza pans , place each dough ball on pans, then using your knuckles, start pressing out to the edges. spray or oil entire top of dough so it doesn't dry out. (very important!).
- let sit until relaxed each time the dough starts shrinking back, to relax it more, then press out farther until you have it at the pan's edge. use your fingertips to depress indents all over the pizza's surface ( this stops it from rising up too high, and also allows the sauce to have little pockets to sit in!
- top with your favourite pizza sauce, toppings, and cheese, then bake in a 475 degree oven at the second highest rack of the oven ( very important for proper browning of cheese, and bottom crispness!).
Nutrition Facts : Calories 366.5, Fat 7.6, SaturatedFat 1.1, Sodium 585.3, Carbohydrate 64.2, Fiber 2.4, Sugar 0.6, Protein 8.9
More about "the last pizza dough recipe you ll ever use"
THE FINAL PIZZA DOUGH RECIPE | ALTON BROWN
From altonbrown.com
4.5/5 (288)Total Time 24 hrs 45 minsCategory Mains
- Measure all dry ingredients and add to the bowl of a stand mixer fitted with the dough hook attachment. Measure the water and olive oil into a measuring cup and then add to the dry ingredients. Mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase mixer speed to medium and knead for 5 minutes.
- Remove the dough to a lightly floured countertop and smooth into a ball. Lightly oil a mixing bowl, place the dough in the bowl and cover with plastic wrap. Refrigerate for 18 to 24 hours.
- Place rested dough on the countertop. Punch down the dough into a rough rectangle shape, then tightly roll into a 12- to 15-inch log. Split the dough into 3 equal parts using either a large serrated knife or dough scraper. Flatten each third into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter. You may want to moisten the counter with water to up the surface tension so that the ball tightens up instead of sliding across the counter.
- Cover each ball with a clean tea towel and allow to rest for 30 minutes. At this point, you can also transfer the dough to air-tight plastic containers and refrigerate for up to 8 hours. Just make sure you bring them to room temperature for 30 minutes before forming.
THE ONLY PIZZA DOUGH YOU'LL EVER NEED - HOW DID YOU …
From howdidyoucookthat.com
PERFECT PIZZA DOUGH RECIPE - THE ONLY RECIPE YOU'LL …
From youtube.com
HOMEMADE PIZZA: THE BEST YOU'LL EVER EAT! - COOKIST
From cookist.com
THE LAST PIZZA DOUGH I'LL EVER NEED | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
THE ONLY ITALIAN PIZZA DOUGH RECIPE YOU’LL NEED - FROM CHEF TO …
From fromcheftohome.com
THE ONLY PIZZA DOUGH RECIPE YOU NEED, ACCORDING TO ROBERT IRVINE
From mashed.com
THE BEST PIZZA YOU'LL EVER MAKE | KING ARTHUR BAKING
From kingarthurbaking.com
THE LAST NEAPOLITAN PIZZA RECIPE YOU EVER NEED - YOUTUBE
From youtube.com
THE EASIEST HOMEMADE PIZZA DOUGH YOU'LL EVER MAKE
From prevention.com
THE ONLY PIZZA DOUGH RECIPE YOU'LL EVER NEED
From leeshac.wixsite.com
THE BEST HOMEMADE PIZZA YOU'LL EVER EAT - YOUTUBE
From youtube.com
ALL RECIPES FOR YOU: THE LAST PIZZA DOUGH RECIPE YOU'LL EVER USE!
From allrecipes103.blogspot.com
THE LAST PIZZA DOUGH I'LL EVER NEED RECIPE - EASY RECIPES
From recipegoulash.cc
THE LAST PIZZA DOUGH RECIPE YOU LL EVER USE
From tfrecipes.com
THE LAST PIZZA DOUGH RECIPE YOU'LL EVER USE! RECIPE
From menuiva.com
THE BEST PIZZA YOU'LL EVER MAKE | KING ARTHUR FLOUR | KING ARTHUR …
From pinterest.ca
#time-to-make #course #preparation #healthy #flat-shapes #breads #main-dish #pizza #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #4-hours-or-less
You'll also love