YUM ITALIAN PIZZA BASE
This is it- the perfect base! You can easily make this in the breadmaker on dough setting (just thow it in, water on the bottom, then flour then yeast). I usually make 4 bases from this dough, if you want it extremely thin you can and make 5 bases.
Provided by Chickee
Categories European
Time 2h40m
Yield 4 bases
Number Of Ingredients 7
Steps:
- Make sure that the room where the dough will be prepared is warm. In the winter, a temperature of about 22ºC and in the summer time, where the temperature in the house could be higher, reduce the quantity of yeast.
- As a first step, activate the yeast. Take 150 ml of warm water and put it into a jug. Add the granulated yeast and the sugar and give a stir. Cover the jug with a cloth and wait for 15 minutes.
- Meanwhile, put the flour into a large bowl and sprinkle with sea salt. Stir so to evenly distribute the salt within the flour.
- After 15 minutes, you should have a frothy layer inside the jug. Give another stir.
- tart gently stirring the flour and at the same time pour the contents of the jug into the bowl.
- Add the remaining 150 ml of warm water into the bowl and keep stirring so that all the flour is wet.
- Add the extra virgin olive oil. Give a good stir so that all the ingredients are well mixed together.
- Pour the bowl contents onto the working surface and start to work the dough energetically. Press, extend forward and roll backwards for 10 minutes. The dough should become smooth and elastic and you should have the feeling that it is sweating.
- Coat the dough ball with flour and prepare it for the rising.
- For the rising, you can either put the dough ball into a large bowl or leaving the dough ball onto the working surface. In both cases spread some flour onto the bottom where you will lay the ball dough, so that it will not stick. Then, cover the ball dough with a cloth and leave it in a warm room for a couple of hours or until it doubles in size.
- Spread some flour onto the working surface. Take the risen dough and work it again for a couple of minutes. Then, divide the dough in five parts and make a small ball of each part.
- Take the rolling pin and start rolling so that you can make a large circle, to suit a 30 cm diameter pizza tray.
- The pizza base should be very thin; a couple of millimetres thick.
- Spread some flour onto the pizza tray and then lay the pizza base onto the tray. Top with pizza toppings as you like.
- Set the oven at the maximum temperature (usually 240ºC - gas mark 9) and pre-heat it properly. If the oven is at the right temperature and your pizza is thin, it should take about 8-10 minutes to cook. Fan assisted ovens may require a different cooking time. After 5 minutes cooking, checking the pizza frequently is a good idea and when the border starts to become golden brown, it is probably the right time to take the pizza out of the oven.
Nutrition Facts : Calories 606.4, Fat 4.8, SaturatedFat 0.7, Sodium 974.5, Carbohydrate 120.9, Fiber 4.6, Sugar 1.4, Protein 16.8
BASIC MASSONI PIZZA BASE
Here at Massoni the pizza dough is a sacred and beloved recipe that took many months to master and perfect, not mention the equipment and space that is needed. So, for these at home recipes we suggest a store-bought dough (it will do just fine). Hope you enjoy!
Provided by Dale Talde
Categories < 30 Mins
Time 30m
Yield 1 8"-2" pizza
Number Of Ingredients 4
Steps:
- TOOLS:.
- 8x2 Inch baking tin.
- Prep:.
- Thoroughly grease the bottom and sides of the cake tin. Take 8oz of the dough and evenly distribute throughout the pan. Let sit at room temperature until the dough has doubled in size. Set pan in fridge (covered) for at least 1 hour before baking.
- To cheese the pizzas:.
- Evenly distribute 4oz of shredded mozzarella across the entire dough.
- Take 1 ounce of cheddar and cheese the rim of the entire pan.
- To bake:.
- Preheat oven to 500 degrees. Bake all pizzas for 16-20 minutes or until top of cheese is golden brown and the edges are crisp and dark. Take a metal spatula and slowly slide the edges of the pizza from the pan until they release. Pull the pizza out of the tray and let cool on a resting rack.
Nutrition Facts : Calories 681.6, Fat 60.4, SaturatedFat 28.7, Cholesterol 119.6, Sodium 888.6, Carbohydrate 2.9, Sugar 1.3, Protein 32.3
PIZZA WITH YELLOW TOMATOES AND BASIL
Sunny yellow tomatoes provide a sweetness that's set off nicely by the basil in this summer-perfect pizza.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 1 pizza
Number Of Ingredients 9
Steps:
- Place pizza stone or inverted baking sheet on rack in top third of oven.
- Heat oven to 450 degrees.
- Transfer stretched dough to parchment.
- Spread sauce on dough. Add garlic, basil, redonion, and cheese blend. Top with tomatoes. Season with salt and pepper; drizzle witholive oil.
- Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp.
Nutrition Facts : Calories 342 g, Cholesterol 18 g, Fat 13 g, Fiber 5 g, Protein 16 g, Sodium 646 g
IMO'S PIZZA RECIPE (ST. LOUIS STYLE PIZZA)
If you've had it, you know its crispy and amazing.he definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large pie shaped slices. The crust is too thin to be folded like a NY style slice so little party pieces werer made. Provel is a trademark for three cheeses fused to form one (provolone, swiss, and white cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. (wikipedia.com) George's pizza off of 95th St. in Overland Park, KS is my favorite pizza joint hands down. They do a similar style to this.
Provided by College Girl
Categories < 60 Mins
Time 40m
Yield 2 12, 12 serving(s)
Number Of Ingredients 21
Steps:
- Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
- In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
- After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.
- Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza.
- On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created.
- Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more.
- Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
- In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.
- Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings.
- Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
- While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
- And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.
Nutrition Facts : Calories 209.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 19.5, Sodium 473.6, Carbohydrate 27.7, Fiber 1.7, Sugar 6.1, Protein 8.6
More about "yum italian pizza base recipes"
THE ABSOLUTE BEST THICK CRUST PIZZA DOUGH RECIPE
From andreasnotebook.com
4.9/5 (165)Calories 252 per servingCategory Main Course
- Combine the first 4 dry ingredients. Combine water and oil, then add to the dry ingredients. I use my Kitchen Aid mixer to mix then use the dough hook to knead for about 5 minutes. You can mix by hand then knead on a lightly floured surface until the dough is smooth and elastic.
- Grease a bowl and put ball of dough in it. Toss it around to coat. Cover the bowl and let rise 20 minutes. I use the same mixer bowl so I don't dirty another dish. In a rush, I sometimes skip this rise. The dough will still be good, just not as thick.
- Grease a 12" or 16" pizza pan and spread dough out with your hands on the pan. Don't use a rolling pin. Top pizza (see notes) and let rise for 15 more minutes. I've also skipped this rise with success.
ARMETTA'S ITALIAN GRILL & PIZZARIA - YELP
From yelp.com
72 Yelp reviewsLocation 4585 Daisy Reid Ave Ste 109 Woodbridge, VA 22192
HOME MADE PIZZA USING FRESH YEAST DOUGH - EASY, …
From italyum.com
HOW TO MAKE AN ITALIAN PIZZA: THE SIMPLE, STEP-BY …
From walksofitaly.com
14 GO-TO EASY ITALIAN-INSPIRED RECIPES - PINCH OF YUM
From pinchofyum.com
CHEESE CRUST PIZZA (4 INGREDIENTS!) | WHOLESOME YUM
From wholesomeyum.com
5/5 (41)Calories 200 per servingCategory Main Course
BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 Calories 265 per servingCategory Main Dish
RUSTIC ITALIAN PIZZA DOUGH RECIPE VIDEO • CIAO FLORENTINA
From ciaoflorentina.com
5/5 (89)Uploaded Nov 15, 2016Category PizzaPublished Jan 13, 2011
FAIRFAX ITALIAN FOOD | DISCOVER FAIRFAX VIRGINIA
From discoverfairfaxva.com
THE 10 BEST PIZZA PLACES IN WOODBRIDGE (UPDATED 2023)
From
TOMATO-BASIL PIZZA, TWO WAYS - THE PIONEER WOMAN
From thepioneerwoman.com
HOME - BERTUCCI'S
From bertuccis.com
ROMAN-STYLE PIZZA WITH ROASTED CHERRY TOMATOES AND CHEESE
From bonappetit.com
60+ EASY HEALTHY ITALIAN RECIPES - WHOLESOME YUM
From wholesomeyum.com
#time-to-make #course #cuisine #preparation #main-dish #european #pizza #italian #dietary #4-hours-or-less
You'll also love