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Best Pizza Crust Recipes

Best Pizza Crust Recipes


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Top Rated Pizza Crust Recipes

Roll out traditional pizza dough and top it with your favorite breakfast staples. Recipe courtesy of Eggland's Best

This quick chili pizza takes just 30 minutes to make, even less if you use leftover chili. Courtesy of McCormick

This recipe will soon become a family favorite. It's so much more fun (and tasty) than the classic old variety!Recipe courtesy of Jason Goldstein, of Chop Happy

These delicious sticky buns are the perfect addition to your breakfast or dessert table. Oozing with ginger flavor and caramel-peacan glaze, these rolls are sure to sweeten up your day. This recipe is courtey of Ready Set Eat.

Recipe provided by Pam Braun, author of The Ultimate Anti-Cancer Cookbook. This health pizza crust recipe makes an excellent base for her Garlic Salad Pizza Recipe.

I know you are going to love this gluten free, egg free pizza crust recipe from Lungomare's Executive Chef Craig because a good gluten free crust is hard to find. Chef Craig has been converting a lot of his recipes to gluten free with his favorite, Cup4Cup gluten free flour. This crust is crispy and keeps the crispiness whether you make a really thin crust, or a thicker crust. Top it anyway you like, with sauce, or as shown with Fontina cheese and vegetables.You can find this and many other gluten free chef recipes on my website at www.fearlessdining.com

Hold the pepperoni and sausage. "Prosciutto is much leaner and provides the same meaty satisfaction without all the calories or grease," says Gans. Trade mozzarella for goat cheese and you'll get a mouthful of creamy goodness and 11 percent fewer calories.

If you like your slice on the sweet side, there's another option besides Hawaiian-style (that's pineapple and ham for the uninitiated). Try some nonfat ricotta sweetened with orange marmalade, a touch of honey, and slices of fiber-filled pears for a healthy meal that tastes like it could be dessert.

Try this Flatbread pizza recipe instead of a traditional crust. The thin and crunchy flatbread is healthy and goes well with many toppings.

Fennel is one of the ingredients that give Italian sausage its distinctive taste. Sprinkle it, fresh or dried, onto your pie and you'll get the flavor you crave minus all that unwanted fat and bloat-inducing sodium.

Forget about ordering a side salad with your slice — you can just pile your greens right on top instead. This combo features blue-cheese crumbles, which add a big kick of robust flavor for a fraction of the fat you'd get from a standard mozzarella-loaded piece. And best of all, there's zero cooking required.

"Feta on pizza is a really smart choice," says Gans. "You only need a little to get a lot of flavor, which results in a huge calorie savings." Then there's a generous serving of veggies, including roasted red peppers and grape tomatoes, which dish up more than 40 percent of your daily dose of vitamin C. And that essential nutrient has been shown to assist with fat burning, according to research at Arizona State University.


PREPARATION

Dissolve the yeast in warm water with the sugar. In a standing mixer bowl, add the cool water and dissolved yeast.

With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. This helps to develop the gluten in the dough.


CAPUTO 00 FLOUR HELPS GLUTEN DEVELOP IN THE DOUGH FOR A PERFECT TEXTURE.

Add remaining Caputo 00 flour and salt. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes.

First Proofing

Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours). Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes.

Second Proofing

Remove dough from bowl and portion into two dough balls. Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours.

Remove dough balls from fridge 1.5 hours prior to making pizza. This allows the dough to reach room temperature, making it more workable.


Best-Ever Pizza Dough Recipe (No Knead)

Any professional baker worth their salt has their own tried and tested Pizza Dough recipe that they carry with them from kitchen to kitchen. I am no different and I held my precious recipes close to my chest. You already know that I am passionate about bread baking, and now I and delighted to share my Best Ever Pizza Dough recipe with you.

So how can I call this Pizza Dough the Best Ever? It’s simple: this dough is mixed by hand without the need for a machine. It ferments overnight to give great flavor and texture and best of all the dough lasts up to 4 days in the fridge. In the end you get restaurant quality professional pizza. The results will be the BEST-EVER Pizza you make at home, I promise you that.

Now, even though I normally would be on the sweeter side of baking I do know a thing or two about making pizza. When I lived in San Francisco I turned the sitting room of the old Georgian townhouse I rented into an underground restaurant and fed my friends, friends of friends, and hungry strangers fresh pizzas from my rickety old gas oven! I called it “Knead to Know.” I only invited my friends so you would “knead to know” one of my friends to find out about it. (Get it?)

Those of you who follow my recipes will know that I swear by the “No Knead” technique for bread making. This method uses time to develop a dough, and time is equal to deeply developed flavor and bubbly texture.

You can pretty much make any type of bread or yeasted dough using this method. Ever want to make soft Pretzels but are intimidated by the method? Here is my No-Knead Pretzel Recipe. They are incredibly easy to make and the results are some of the best soft Pretzels you will taste. I also have made No-Knead Brioche, No-Knead Cinnamon Raisin Bread and even No-Knead Cinnamon Rolls.

My recommendation for successful No-Knead Pizza Dough is read through my method and all of my tips. Print off the recipe and take notes, what temperature you used, how long you bake, etc. Basically what works for you and what doesn’t. This helps you perfect your dough and your skills.

Make sure to check out a few of my other favorite pizza flavors including Mushroom, Mascarpone & Egg, and Potato & Mint Pesto along with my 5-minute pizza sauce below.

And be sure to sign up HERE for my FREE Newsletter to get the latest Bigger Bolder Baking news including exclusive recipes!


When you use our simple pizza dough recipes (or a good store-bought one), making any of these pizza recipes is as easy as pie. Go classic with your toppings, or get creative, as we did, taking a cue from antipasto platters, popular salads, and so much more. The possibilities are endless, which means any night can be pizza night.

First and foremost, you'll need your base, so start with one of our basic pizza dough recipes. If you're planning to make pizza on a weeknight, we suggest making the dough the night before and storing it in the refrigerator. Then, let it work its magic. We've used it for the Sausage, Mushroom, and Pickled-Pepper Pizza, pictured here. The pie offers a little bit of everything. Take in the big pop of flavor and color from fresh basil, pickled cherry peppers, and shiitake mushroom caps. Fresh basil and a low-moisture mozzarella offset some of the sharp, savory toppings. Looking for more of a classic pizza recipe? Kids and adults alike will adore our recipe for a while cheese pizza with pepperoni. A trio of Parmigiano-Reggiano, mozzarella, and ricotta are the ultimate creamy combo for this sauce-less pie.

While those pizzas can cook on either a pizza stone or a baking sheet, we're also a fan of using a cast-iron skillet to make homemade pies. By cooking the pizza dough in this pan, the crust becomes golden brown and so crispy. When you're craving breakfast for dinner, try our steak and eggs-inspired pie, so you can see for yourself just how magical cooking in a cast-iron skillet is.

From thin crust to deep dish, vegetarian to meat lover's, our pizza recipes are sure to make you say, "Mamma Mia, that's amore!"


How many pizzas does this recipe make?

This easy homemade pizza dough recipe makes enough for five 7-inch pizzas, four 9-inch pizzas, or three 10 to 12-inch pizzas, depending on how thinly you stretch them. Once you have your big ball of dough ready, shape it into a thick log shape, then use a knife coated in olive oil to divide it into even portions. If you’re not planning to use them all right away, drizzle your extra dough with olive oil, roll into a ball, and drop into a quart-sized freezer bag with as much air removed from the bag as possible. You can freeze this dough for up to 2 months, and let thaw in the fridge overnight.


How to stretch pizza dough

I remember as a kid I used to walk by the great pizza restaurant and in the window I would always see these master pizza makers that would just stretch pizza dough by hands. They’d throw it in the air, twirl it around and out comes this beautifully stretched pizza dough. All I can say is that I was enamoured. Needless to say I never learned to do that, however, it does not matter. Here are some tricks that will make you a pro at stretching out your pizza dough.

  1. Bring the dough to room temperature – I know this may sound like common sense but if you store the dough in the fridge then take it out when you want to make your pizza, you’ll find that it is quite hard to stretch. So leave it at room temperature for at least 30 minutes before trying to roll it out. Gluten is tighter in cold conditions, so give the dough time to loosen up.
  2. Don’t flour your workspace – If anything add a bit of olive oil to your workspace to avoid the dough from sticking. Adding flour will make your pizza dough tough, so don’t add anymore.
  3. Stretch the dough with both hands – If you find that the dough is hard to roll, use hand pulling and gravity to get an even crust.

Finally, a Low-Carb Pizza Crust Recipe That Won't Fall Apart

If you've been let down by low-carb pizza crust recipes in the past, this is the method you should be trying.

When you&aposre on a low-carb diet, making a pizza crust that actually resembles the real thing is no easy task. Find a random low-carb cauliflower pizza crust recipe online, and you might end up with a crumbly creation that doesn&apost taste remotely like bread.

Buuut it doesn&apost have to be that way. This low-carb pizza crust recipe from the cookbook Keto Bread by Faith Gorsky and Lara Clevenger (Buy It, $13, amazon.com) will change your opinion of low-carb pizzas forever.

What&aposs in it? First, this recipe uses almond flour rather than riced cauliflower. Almond flour is more finely ground than riced cauliflower, which makes it better at mimicking white flour and, thus, one of the best low-carb pizza base ingredients. Psyllium husk, a fiber made from the outer shell of a psyllium plant&aposs seeds, is another ingredient selected with the intention of making the crust more bread-like. It&aposs used in baking as a binding agent, according to MyRecipes.com, which further helps you avoid a crumbly crust. You&aposll incorporate yeast as you would for traditional pizza dough, so it&aposll even have a similar aroma to regular bread. That all adds up to the best low-carb crust you can make with minimal effort. (Related: Banza Just Released Frozen Chickpea-Crust Pizzas — But Are They Healthy?)

The recipe was made with keto dieters in mind, so even if you follow a super low-carb diet, you can fit it into your lifestyle. One recipe&aposs worth makes a 12-inch pizza (think: a medium-sized pizza from your typical delivery place) and clocks in at 42 grams of carbs per serving. So if you split the pizza into eight slices, it&aposll be about 5 carbs per slice. (Taking fiber into the equation, it&aposs about 3 net carbs per slice.) If you&aposre on the keto diet, you can top it with your favorite high-fat, low carb toppings. FWIW, the classic four cheese pizza would be ideal. (Related: Blaze Pizza Now Has a Keto Crust for Pizza Lovers On a Low-Carb Diet)

Once you&aposve completed the low-carb pizza crust recipe, you can bake it immediately or freeze it for later. Your optimal baking time and temperature will depend on what toppings you choose but plan to roll out the dough and pre-bake it without toppings at 425° F for six to eight minutes. After adding toppings, bake for around six to eight additional minutes for a cheese pizza (until the cheese is melted) or 12 minutes for a pizza that&aposs loaded with more toppings.


To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.

Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.

When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.

Preheat the oven to its highest setting.

Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.

Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

Recipe Tips

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the fridge before proceeding with the recipe.


Cheesy Garlic Bread Sticks

I turned my pizza dough recipe into delicious Cheesy Garlic Breadsticks. Buttery, salty, cheesy, garlic-y goodness. 9 minutes in a hot oven and these bubbly bites come out ready to be eaten. And made our kitchen smell divine. Give them a whirl this weekend! (Recipe is found in the pizza dough recipe card down below in the notes section.)

  1. Preheat oven to 500 degrees with pizza stone inside. <If you don’t have a pizza stone, use an upside-down cookie sheet…a tip I got from Natalie!>
  2. Mix butter and garlic in a small bowl and set aside.
  3. Spread pizza dough out into a 12-inch circle on parchment paper.
  4. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired.
  5. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.


How to make your authentic Italian pizza

Just follow the following steps:

  1. Sprinkle the yeast into a medium bowl with the warm water. We don’t mean hot, and we don’t mean cold… we mean warm! That’s the kind the yeast likes best. Stir until the yeast dissolves.
  2. Place almost all of the flour on the table in the shape of a volcano. (Think Mt. Vesuvius… appropriate since Naples is the king of all pizza cities!).
  3. Pour the yeast-and-warm-water mix, along with the other ingredients, into the “crater” of the volcano.
  4. Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.
  5. Grease up a bowl with some olive oil and put the dough inside. Turn the dough around so the top is slightly oiled.
  6. Cover the bowl and put the dough aside to let it rest for at least four or five hours.
  7. (optional for those who want their pizza really authentic). Make a cross on top of the dough with a knife. An old Italian tradition, this is seen as a way of “blessing the bread.”
  8. Preheat the oven to about 400°F, or about 200°C.
  9. Dump the dough out of the bowl and back onto the floured surface. Punch it down, getting rid of any bubbles. (Note: Now’s the time to enlist a kid with more energy than they know what to do with!).
  10. Divide the dough in half and let it rest for a few minutes.
  11. Roll each section into a 12-inch disc. Now’s your chance to decide how thick you want your pizza to be! Do you want it pizza alta (Neapolitan-style) or pizza bassa (Roman-style)? Just remember, your crust will puff up a little bit as it’s baked!
  12. Transfer the dough onto an oiled pizza pan or baking sheet.
  13. Add tomato sauce, if you want a pizza rossa (red pizza). Lots of pizzas in Italy are actually pizza bianca, without tomato sauce, so don’t feel like you have to! Brush the edges of the crust with a little bit of olive oil.
  14. Bake each pizza for about 10 minutes, then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients.
  15. Let the pizzas bake until the crust is browned and the cheese is melted. By lifting up the pizza to peek underneath, you can make sure the bottom has browned, too.
  16. Remove your pizzas from the oven and, for a real Italian touch, garnish with a few basil leaves. And enjoy!

Learning about food is one of the greatest joys of traveling in Italy. If you’d like to learn about pizza-making in the most authentic way possible, check out our Rome Food Tour with Pizza-Making Class. As you can see in the video below, we’ll take you inside a real Roman pizzeria for an after-hours class in all the little secrets that expert pizzaiolos have developed over generations.

And thanks to Walks of Italy’s Loredana of Le Marche, Italy for providing her tried-and-true, authentic Italian pizza recipe!


Watch the video: Sosiskalı pizza resepti.


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