Details

Category: Pizza Dough

Hits: 900

Ingredients:
- 1 tablespoon of sugar or honey
- 1 1/4 cups of warm water (110 degrees)
- 1 pack (1/4 ounce) of dry yeast
- 1 1/4 cups of white flour
- 2 cups of whole wheat flour
- 1 teaspoon of salt
- 1/4 cup of olive oil

Directions:
1. Dissolve the sugar in the warm water and add the yeast. Stir gently until the yeast is dissolved, about 1 minute. Let it stand until the yeast foams slightly, approximately 5 minutes. This step ensures that the yeast is active and will help the dough rise properly.

2. In a large bowl, combine 3 cups of white flour and the salt. Pour in the yeast mixture and add the olive oil, if using. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup of flour so that the dough is no longer sticky. Knead the dough for about 10-15 minutes, until it becomes smooth and elastic.

3. Shape the dough into a ball and place it in an oiled bowl, turning the dough to coat it with the oil. This prevents the dough from sticking to the bowl as it rises. Let the dough rise until it has doubled in size, which usually takes around 45 minutes to 1 1/2 hours, depending on the yeast and the room temperature.

4. After the dough has risen, punch it down to release any trapped air. Then, shape the dough into 1 or 2 pieces, depending on your preference. This recipe makes enough dough for two 12-inch pizzas.

5. To shape the dough, you can either use your hands or a rolling pin. Stretch the dough out as necessary to achieve a thin crust. For a lighter crust, let the shaped dough sit for about 30 minutes before constructing the pizza and baking it.

By following these steps, you will have a delicious whole wheat dough ready to be topped with your favorite ingredients and baked to perfection. Enjoy your homemade whole wheat pizza!

Details

Category: Pizza Dough

Hits: 798

Zucchini Dough Recipe

Ingredients:
- 3 1/2 cups Zucchini, coarsely grated
- Salt
- 1/3 cup Flour
- 3 Eggs, lightly beaten
- 2/3 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil (2 to 3 leaves) or 1 teaspoon dried basil
- Salt and pepper to taste

Instructions:

1. Place the grated zucchini in a bowl and lightly salt it. Allow it to sit for 15 minutes to draw out excess moisture.
2. After 15 minutes, squeeze the zucchini tightly to remove as much water as possible. You can use a towel to roll and twist the zucchini, ensuring it is well-drained.
3. In a separate bowl, mix together the drained zucchini, flour, beaten eggs, grated Parmesan cheese, fresh or dried basil, and salt and pepper to taste. Combine until well-incorporated.
4. Preheat your oven to 350°F (175°C) and lightly oil a baking pan.
5. Spread the zucchini dough mixture evenly onto the prepared baking pan.
6. Bake in the preheated oven for approximately 20 minutes or until the top is dry and lightly browned.
7. Remove the pan from the oven and add your desired sauce, cheese, and toppings on top of the partially baked zucchini dough.
8. Return the pan to the oven and continue baking at 350°F (175°C) until the dough is fully cooked and the toppings are melted and bubbly, usually for another 20 minutes.
9. Once done, remove from the oven and let it cool for a few minutes before serving.

This zucchini dough can be a versatile base for various dishes. You can use it as a healthy alternative to traditional pizza dough, or as a crust for quiches or tarts. Get creative with your choice of toppings and enjoy a delicious and nutritious meal!

Details

Category: Pizza Dough

Hits: 1288

Ingredients:
- 1 envelope dry yeast
- 1/4 teaspoon sugar
- 3/4 cup lukewarm water (around 105°F)

Directions:
1. In a small bowl, stir the yeast and sugar into the lukewarm water. Let it sit for about 8 minutes until the mixture becomes frothy. This step is essential as it activates the yeast and helps the dough rise.

2. In a separate bowl or a food processor, combine 1 3/4 cups of unbleached all-purpose flour or bread flour and 1/2 teaspoon of salt. Mixing the dry ingredients separately ensures that the salt is evenly distributed throughout the dough.

3. Pour the yeast mixture into the bowl with the flour mixture. If you are using a food processor, continue running it until the dough forms a ball, which usually takes around 10-20 seconds. If you prefer to mix by hand, use a sturdy spoon until the dough comes together.

4. Transfer the dough onto a floured surface and knead it for about 2 minutes. If the dough feels slightly sticky, lightly dust your fingers and the counter with flour, but try to use as little flour as possible. Kneading helps develop the gluten in the dough and gives it a chewy texture.

5. Roll out the dough by hand to achieve a 12-inch pizza size. You can use a rolling pin or your hands to stretch and shape the dough. The thickness of the crust is a matter of personal preference, but for a thin crust, aim for a thickness of about 1/8 inch.

6. Place the rolled-out dough onto a lightly oiled pizza pan. Use your fingertips to press the dough up to the edges, forming a shallow lip. This lip helps contain the toppings and prevents them from sliding off during baking.

7. Now it's time to add your favorite sauce, cheese, and toppings. Be creative and experiment with different combinations to suit your taste. Remember that a thin crust pizza requires less topping compared to a thicker crust pizza to maintain its crispiness.

8. Preheat your oven to 500°F (260°C). Once the oven is hot, bake the pizza for 8-12 minutes, or until the edges turn a nice golden brown. Keep an eye on it as baking times may vary depending on your oven.

9. When the pizza is done, the crust should be firm and crispy, giving a satisfying crunch with each bite. Unlike thicker crusts, the thin crust will not be soggy or soft.

Enjoy your homemade thin crust pizza!

Additional Tips:
- For a more flavorful crust, you can add herbs or spices to the dough. Try incorporating dried oregano, basil, or garlic powder into the flour mixture before adding the yeast mixture.
- If you prefer a whole wheat thin crust, you can substitute some or all of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the amount of water accordingly.
- If you want to make the dough ahead of time, you can refrigerate it for up to 24 hours. This allows the flavors to develop further and makes the dough easier to work with.
- Don't overload the pizza with toppings, as this can make the crust soggy. Less is more when it comes to thin crust pizzas.
- Experiment with different sauces and cheeses to create unique flavor combinations. Consider using pesto, barbecue sauce, or even a white sauce instead of the traditional tomato sauce. As for cheeses, mozzarella is a classic choice, but feel free to explore other varieties such as cheddar, feta, or goat cheese.

By following this recipe and incorporating these tips, you'll be able to create a delicious thin crust pizza with a crispy and flavorful base. Enjoy your homemade pizza and let your creativity soar!

Details

Category: Pizza Dough

Hits: 941

NY Style Dough

Ingredients:
- 1 1/2 cups warm water (105F)
- 4 1/2 cups flour
- 1 tablespoon olive oil
- 2 1/2 teaspoons sugar
- 2 1/2 teaspoons salt
- 1/2 teaspoon yeast

Instructions:
1. In a large bowl, mix the warm water with sugar and salt until dissolved.
2. Add the olive oil and then the flour. Stir with a heavy spoon for 1 minute.
3. Turn the mixture out onto a floured board and press it into a circle. The dough will be quite dry.
4. Sprinkle the yeast evenly over the dough and knead it for twelve minutes.
5. Divide the dough into portions:
- 6 oz. for Calzones
- 10 oz. for a 9-inch pizza
- 18 oz. for a 12-inch pizza
- 25 oz. for a 15-inch pizza
(Note: This recipe makes about 34 oz. Adjust ingredient amounts for your specific needs.)
6. Shape each portion by sliding your palms across the top portion of the dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except at the bottom.
7. Place the formed dough balls on a plate, cover them with plastic, and allow them to proof for 1-2 hours at room temperature if you plan to use them the same day. Alternatively, you can store them in the refrigerator to use the next day.
8. When ready to stretch the dough, place a dough ball on a lightly floured surface and lightly flour the top. Use your fingertips to evenly flatten out the dough ball, working from the edges to the center. Alternatively, you can use a lightly floured rolling pin to stretch the dough to the desired shape.
9. Cooking pizzas with this dough should be done on a baking stone. Using a pan will result in a very soft, "doughy" crust. Preheat the baking stone in the oven to 500F for an hour prior to baking, and position it in the middle of the oven.
10. After stretching the dough, liberally sprinkle cornmeal or semolina on a pizza peel (a wooden paddle with a handle to slide the pizza into the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
11. Once you have topped the pizza, lightly blow air underneath an edge of the dough to loosen any sticky areas and redistribute the cornmeal. Shake the peel or cutting board to ensure that none of the dough is sticking.
12. Carefully slide the pizza onto the preheated baking stone in the oven.

By following these steps, you should be able to achieve an authentic New York-style pizza with a delicious, thin and crispy crust. Enjoy your homemade pizza!