Showing posts with label Breads Pizza Crust. Show all posts
Showing posts with label Breads Pizza Crust. Show all posts
Pizza Crust from Martha Stewart
http://www.marthastewart.com/recipe/basic-pizza-dough-mad-hungry
Makes 6 individual 6-inch pizzas.
1/2 cup water
1/2 cup milk
1 package dry yeast (2 1/2 teaspoons)
1/4 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons coarse salt
Directions
1.Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.
2.Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.
3.Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.
Makes 6 individual 6-inch pizzas.
1/2 cup water
1/2 cup milk
1 package dry yeast (2 1/2 teaspoons)
1/4 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons coarse salt
Directions
1.Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.
2.Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.
3.Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.
PizzaCrust Anna
4 ¼ c. flour (extra for the counter) (wheat, white or combination)
1 pkg instant yeast (or 1 T. yeast)
1 ½ t. salt
2 T. olive oil
1 ¾ c. warm water
Hand directions: Whisk 4 cups of flour, yeast and salt. Add the oil and the water. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a lightly floured counter and knead by hand for 10 to 15 minutes, adding the remaining ¼ c. flour or knead with a dough hook in your mixer. Transfer to a bowl and let rise until doubled. Food Processor directions: Pulse 4 cups of the flour, yeast and salt in the food processor. With the processor running pour the oil and water through the feed tube. Process until ball forms, 30 to 40 seconds. Let the dough rest in the machine for 2 minutes. Process 30 seconds longer. Turn the dough out on the counter and knead for about 5 minutes. That’s when you add the last quarter cup of flour. Transfer to a bowl, cover and let rise for about an hour. Makes 3 -12 inch pizzas. Use immediately or wrap balls in plastic wrap and freeze. Take out 4 to 5 hours before you want to use, roll out pizza dough, let rise a few minutes. Bake at 500 degrees on a preheated stone for 8 to 13 minutes. Let stone heat for 30 minutes. Use a pizza peel and corn meal to transfer to stone or place dough on a pastry sheet, transfer to stone and cook on the pastry sheet. Hint: Dough is excellent if you put in a bowl covered with plastic wrap and refrigerate up to 16 hours. When you are ready to make your pizza take it out and let it set at room temperature for 30 minutes.
Pizza sauce: 2 T. extra virgin olive oil, 2 garlic cloves, minced & 1 (28 oz.) can crushed tomatoes. Heat oil and garlic in a medium sauce pan over medium heat. Let garlic sizzle one minute. Add the tomatoes and simmer for about 15 minutes until thick. Season with salt and pepper. Add toppings of your choice
Gluten-free Pizza Crust
1 T of dry yeast
2/3 C. brown rice flour
1/2 C. tapioca flour
2 T. powdered milk or non-dairy powdered coffee creamer
2 t. xanthan gum
1/2 t. salt
1 t. unflavored gelatin
1 t. italian seasoning
2/3 c water
1/2 t. sugar or honey
1 t. olive oil
1 t. cider vinegar
Directions
In medium bowl using regular beaters and blend all ingredients on low speed.
Beat on high speed for 3 minutes. If the dough is too stiff, add water. Put mixture on lightly greased 12-inch pizza pan. At 425 F your going to bake this for 10 minutes.
2/3 C. brown rice flour
1/2 C. tapioca flour
2 T. powdered milk or non-dairy powdered coffee creamer
2 t. xanthan gum
1/2 t. salt
1 t. unflavored gelatin
1 t. italian seasoning
2/3 c water
1/2 t. sugar or honey
1 t. olive oil
1 t. cider vinegar
Directions
In medium bowl using regular beaters and blend all ingredients on low speed.
Beat on high speed for 3 minutes. If the dough is too stiff, add water. Put mixture on lightly greased 12-inch pizza pan. At 425 F your going to bake this for 10 minutes.
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