pizza's appeal begins with its crust. Use these exemplify step-by-step directions to make your stuff and then choose from different delicious pizza recipes for sauces and toppings
Measure
carefully, placing all ingredients except cornmeal in bread machine pan in
order specified by owner's manual. Program dough cycle setting; press start.
Remove dough from bread machine pan; let rest 2 to 3 minutes. Pat and gently
stretch dough into 14 to 15 inch circle. Spray 14 inch pizza pan with nonstick
cooking spray; sprinkle with cornmeal, if desired. Press dough in to pan.
Follow topping and baking directions for individual recipes. 1 thick 14-inch
crust is 8 servings
In a
heavy-duty stand mixer fitted with dough hook, add the water, shortening,
yeast, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and
salt. Mix on low until most of the flour and water has mixed, and then continue
kneading for 10 minutes. The dough will be loose and scrappy at first and will
eventually form a cohesive ball. There should be no raw flour or crumbs remaining
in the bowl. The dough will be somewhat dry and dense. Place the dough ball
into a large bowl and cover tightly with plastic wrap. Let the dough rise for
24 hours in the refrigerator before using. Please note that I cannot
over-emphasize the importance of a 24-hour rising time since it is absolutely essential
so that the dough will develop its signature texture and, more importantly, its
unique flavor! Do not skip this step! Preheat your oven to 500 F about one hour
before you plan to bake the pizza. Turn the dough out onto a large surface and
dust with flour. Using a heavy rolling pin, roll the dough out very thin to form
a 24-inch or larger circle. If you're using a cutter pizza pan (recommended),
dust the pan lightly with flour, place the dough in the pan and dock. Use the
rolling pin to trim off the excess dough drooping over the sides of the pan. If
you wish to cook the pizza directly on a pizza stone (not using a pan), then
place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all
the way around and pinch it up to form a raised lip or rim.
Next,
precook the crust for 4 minutes before adding any sauce or toppings. Remove the
crust from the oven and pop any large air pockets that may have formed. Add
your sauce, shredded mozzarella cheese, and your favorite toppings. Continue
baking, rotating the pan half way through so that it cooks evenly, until crust
is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza
from the oven and slide pizza out of cooking pan onto a large wire cooling rack
or cutting board. Allow to cool for 5 minutes before transferring to a serving
pan. This step allows the crust to stay crisp while it cools, otherwise the
trapped steam will soften the crust. Once cool, us e a pizza cutter to slice
the pie into pieces and enjoy!
Dissolve
dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and
salt in mixer bowl. Using a whip, blend on low speed for 8 minutes. Add
dissolved yeast and oil. Blend on medium speed for 10 minutes. Batter will be
lumpy. Oil three sheet pans (18" x26" x1"). Sprinkle each pan
with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2 quart)
batter into each pan. Let stand for 25 minutes. Bake until crust is set:
Conventional Oven: 475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7
minutes. Top each prebaked crust with desired topping. Bake until heated
through and cheese is melted: Conventional Oven: 475 degrees F, 10-15 minutes.
Convection Oven: 425 degrees F, 5 minutes.
In a
large bowl or electric mixer, dissolve the yeast and barley malt in warm water.
Add the semolina, flour, polenta, salt, and olive oil. Combine well. Knead the
dough until it is shiny and smooth, adding flour as needed. Place the dough in
a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about
2 hours.
When
dough has risen, punch down and roll out to a large circle and transfer to a
baking sheet or pizza pan. Top with any preferred topping and bake in a
preheated 425F oven for 20 - 25 minutes. This is good topped with roasted
veggies.
Dissolve
yeast in water (You can add a pinch of sugar). Stir in salt, oil and half of
flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until
smooth and elastic. Place in greased bowl and let rise until double (1/2-1
hour). Punch down and let rise again until double.
Punch
down and divide. Panout on pizza pans.
Top with pizza sauce & toppings. Bake at 400 for 20-25 minutes. Pizza
Sauce: Mix all ingredients together, blending well (You can also add a few
sprinkles of garlic powder if you want).
Measure
carefully, placing all ingredients except cornmeal in bread machine pan in
order specified by owner's manual. Program dough cycle setting; press start.
Remove dough from bread machine pan; let rest 2 to 3 minutes.
Pat
and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12
to 14 inches in diameter. Spray 12 to 14-inch pizza pan with cooking spray;
sprinkle with cornmeal, if desired. Press dough into pan.
Preheat
oven to 450°F. Follow topping and baking directions for
individual recipes, baking pizza on bottom rack of oven.
In a
large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and
stir with heavy spoon for 1 minute. Turn dough out onto a lightly floured
surface and press into a circle. Sprinkle yeast evenly over dough and knead for
12 minutes. Divide dough into portions: 4 equal portions for cal-zones, 3 equal
portions for 8" pizzas, 2 equal portions for 12" pizzas. Place dough
balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in
a warm location. Place a dough ball on a lightly floured surface and sprinkle a
light coating of flour on top. Working from the edges to the center, press
dough into a circle. Preheat a pizza stone in a 500 degree oven for 1 hour.
Coat a large cutting board with cornmeal and place the flattened dough onto the
cornmeal.
Spread
sauce over crust and top with cheese and desired toppings. Gently shake the
cutting board from side to side, assuring it isn't sticking to the board. For a cal-zone, fold the crust over in half. Slide the pizza/cal-zone from the cutting
board directly onto the stone in the oven. Bake in 500 degree oven for 20-25
minutes, until crust is golden.
Stir together the
yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work
bowl of a food processor fitted with the steel blade, chop the herbs. Turn off
machine. Add flour and salt.
Turn the machine
on and off a couple of times. While the machine is running, add yeast. Process until
the dough forms a ball at the side of the bowl. Add garlic olive oil and
process for 30 to 40 seconds more. Transfer dough to a bowl that has been oiled
with olive oil. Turn the dough until the entire surface has been coated with
the oil. Cover bowl with a damp towel and allow rising in a warm draft free place
for 1 hour or until doubled.
Roll out on a
lightly floured surface and if dough is too elastic, try tossing it from hand
to hand to flatten it out. Lightly grease the pizza pan with a little oil and
sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.
Bake for 10 minutes @ 425 degrees.
Remove from oven;
lightly brush the crust with a little more oil. Top as desired. Makes enough dough
for one 12" crust.
Place
water, milk, sugar, salt, shortening and olive oil in bowl of food processor
and pulse to dissolve sugar and salt. Add yeast, semolina or corn meal, bread
flour and all purpose flour. Process until a soft ball forms. Remove from
machine and allow to rest, covered with a towel, about 45 minutes.
OR
to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt,
shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast,
semolina or cornmeal, all purpose flour and knead to form a soft, but not-too
sticky dough (8-10 minutes). Allow to rest, covered with a towel about 45
minutes.
Deflate
dough very gently before using and allow it to rest 15 minutes more before
using in a recipe. You may refrigerate dough in an oiled plastic bag for up to
two days. Shape dough into a heart. Top with your favorite sauce and toppings.
Bake in a hot oven 425 - 450°F.
for 15 - 20 minutes.
In a mixing bowl
fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running,
gradually add water and knead on low speed until dough is firm and smooth,
about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low
once more for 15 seconds to coat inside of bowl and all surfaces of dough with
the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until
doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a pizza
stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch
dough down, cut in half. Place half of the dough on generously floured work
surface. By hand, form dough loosely into a ball and stretch into a circle.
Using floured rolling pin, roll dough into large circle until very thin. Don't
worry if your circle isn't perfect and if you get a hole just pinch the edges back
together. To prevent dough from sticking to counter, turn over the dough and
sprinkle with flour. Also, flour the counter top and rolling pin as needed.
Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to
pizza peel or cookie sheet with no lip. Add toppings.
Slide dough onto
pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12 minutes
or until golden. Roll out remaining dough and top with desired toppings or freeze
in freezer bags.
