Pourable Pizza Crust Recipe
Ingredients:
3 tbsps. Instant High-Active dry yeast
Warm water (110 degrees F)(just enough to dissolve the active yeast)
7 lbs. all-purpose or bread flour
1 pkg. (1 lb 2 1/2 oz.) Instant nonfat dry milk
8 3/4 oz. Sugar
1 1/4 tsp. Salt
1/8 cup Olive oil
Cornmeal
Directions:
In the warm water, dissolve the yeast. Let it stand for about 5mins. Place your milk, flour, salt, and sugar in an electric mixer. Blend it on low speed for 8mins. Put in the yeast that has been dissolved and also your oil. Mix and blend them for about 10 mins. on medium speed.
Wait until the batter gets lumpy. Lightly grease 3 sheet pans (18 by 26 by 1 inch). Sprinkle all of the pans with one ounce (approx. three tbsp.) of cornmeal. Spread or pour in 3 pounds and 6 ounces (1 1/2 qt.) of batter in each of your pan. Again let it stand for 25 mins.
Bake it until the crust has already set: In a convection oven: 425′ F, for 7 mins. Top it with your desired toppings. For the regular oven: 475′ F, for about 10 mins. After the pizza crusts have been prebaked then you can now top it with any of your favorite toppings. Bake again to finish and until the cheese is already melting. For those using the convection oven, bake for 5 mins at 425′ F. For the regular oven, bake for at least 10 to 15 mins at 475′ F.
Pizza Dough (Bread Machine) Recipe
Ingredients:
1 cup water PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 tbsps. water
2 tbsps. oil
3 cups bread flour
1 tsp. sugar
1 tsp. salt
2 1/2 tsps. active dry yeast
Directions:
Set settings of the bread machine to white dough cycle and then put in the ingredients specified in the owner’s manual. This recipe will make 2 12-inch crusts or 1 16-inch crust for a deep dish pizza. Put any topping that you want on top and then bake for about 18 to 20 mins in a 400′ F oven or just until the crust has turned a light brownish color.
Pizza Dough & Sauce Recipe
Ingredients:
For Pizza Dough:
3/4 tbsp. yeast
1 1/2 cup water
1 1/2 tsp. salt
3 tbsps. oil
4 cups flour
For Pizza Sauce:
6 ozs. of canned tomato paste
1/2 cup wine or water
1 tsp. oregano
1 tsp. salt
1 tbsp. sugar
1 tbsp. vegetable oil or olive oil
1 1/2 tbsp. parmesan cheese
Directions:
Dissolve slowly the yeast in warm water and add some sugar if you want. Stir in half of the flour, salt and oil. Add in gradually the remainder of the flour and mix well. Start kneading your dough until it is elastic and already smooth. This will take about 8 to 10 minutes.
Place your dough in a well oiled bowl. Let it rise for about .5 to 1 hour or just until it has doubled in size. Press down on your dough and then let it rise once more until the size has doubled again.
When ready to make the pizzas, press down on your dough and then divide into 2 equal portions. Fill and press out the dough on your pans and then top with your desired sauces and toppings. Then bake for 20 to 25 mins in your 400′F oven.
For the pizza sauce: Just combine all the ingredients and blend them well and even add in garlic powder if desired.
You can then top with any desired meat, vegetable, cheese or any topping.
Pizza Crust Recipe
Ingredients:
0.47 liter of warm water (110�F � 115�F)
59 mls. olive oil
2 pkgs. yeast
1 2/5 liter of all-purpose flour
9 9/10 mls. of salted yellow cornmeal
Directions:
Proof some yeast with the salt in your warm water (110′F-115′F). Combine together water, olive oil and yeast and put in a cup of flour one by one. Remove your dough and put on a lightly floured board or surface and then start kneading until the dough becomes smooth adding some flour to prevent the dough becoming too sticky.
This will take around 5-7 minutes. The result is a soft dough. Place your dough in a well greased bowl and make sure to turn it around so that the surface of the dough is well coated with the oil. After coating the dough with oil, cover it with some plastic wrap.
Allow to rise in a warm place or just until the size has doubled. Punch your dough down. Leave it to rest for 15 minutes. Divide your dough into half and press them into 2 12-inch pizza pans or you can also use 10 by 15 by 1 pans. Or use one of each. Sprinkle some yellow cornmeal on the pans. This is done to prevent the pizza crusts sticking to the pans.
Whole Wheat Pizza Crust Recipe
Ingredients:
1 1/4 cup warm water
1/4 tsp. salt (optional)
2 tbsps. honey or sugar
2 cups all-purpose flour — divided
1 cup whole wheat flour
2 tsps. active dry yeast
1 tbsp. cornmeal
Directions:
In a bread machine pan combine all carefully measured ingredients in specified order from manufacturer’s manual aside from the cornmeal. Setting should be to dough cycle. Start mixing. When it has already formed into a ball of dough just remove it from the pan and then allow it to rest for about 2-3 mins.
Gently stretch and pat the dough in a 14-15 inch round pizza shape. Spray your pan with some nonstick spray and sprinkle some cornmeal (as desired). Next, press your dough in the pan and follow with your desired toppings. Follow cooking directions for single recipes. A thick 14 inch crust will serve around 8.
Thin Crust Pizza Dough Recipe
Ingredients:
3 cups bread flour
7/8 cup warm water
1 tbsp. vegetable shortening (Crisco)
1 tsp. active dry yeast
1 tsp. salt
1/2 tsp. sugar
Directions:
In an electric mixer that is heavy-duty and fitted with the dough hook, combine shortening, water, sugar and yeast. Blend well until the yeast dissolves fully. Add in salt and flour to the mixture. On low speed continue mixing until all of the flour and water is incorporating well and just continue to knead for around 10 mins.
At this point the ball of dough is loose. It�s also a bit scrappy initially but eventually it will become a ball. Make sure to check that there are no crumbs or flour inside our electric mixer.
Your pizza dough is quite dense and dry at this time. Just put the ball of dough inside a big bowl. Then cover it with some plastic or serran wrap and let it rise inside your fridge 24 hrs prior to using it. At this point, I would like to emphasize that your pizza dough needs to rise for a whole 24 hrs so it can develop a flavor of its own and a wonderful texture.
About an hour prior to your pizza being baked, make sure to heat your oven to about 500′ F. Lightly dust some flour on a flat surface. Put your dough onto it and then dust some flour over your dough as well. With a rolling pin, roll out the pizza dough thinly to make a circle that is around 24 inches in diameter.
It�s also recommended that you use a cutter pizza pan. Sprinkle with some flour the surface of the pan and then dock it. Trim the dough excess using your rolling pin. If you want to cook your pizza on your pizza stone (no pan is used), then just place your dough onto a pizza peel that has been lightly dusted with some flour, dock it and then fold on the edges over an inch of the way all around to make a rim or raised lip.
You have to precook your pizza crust. Precook for about 4 mins. prior to putting any of the toppings or sauce. After the 4 mins is up remove your crust out from your oven. When there are large pockets of air, just pop them.
Next add in your desired sauce, toppings and some shredded mozarella. After putting your toppings on your pizza continue cooking. Halfway during the process of baking, rotate your pan so your pizza is cooked evenly and just wait until the pizza pie crust appears to be already crispy and quite brown.
This might take around 10-15 mins. After your pizza has been cooked just transfer it to a cooling wire rack and let it cool down for about 5 mins so the steam is allowed to escape and this process will make the pizza crust stay crispy. After the pizza has cooled down, just slice in several pieces with a cutter designed for pizzas. Enjoy with your friends or family.
Polenta Pizza Crust Recipe
Ingredients:
1 tbsp. active dry yeast
1 tbsp. barley malt extract
1 cup warm water
3/4 cup semolina
1 cup unbleached all purpose flour
3/4 cup polenta/corn meal
1 tsp. salt
3 tbsps. extra virgin olive oil
Directions:
In an electric mixer or bowl, dissolve together the barley malt and yeast in the water (warm). Next, add in flour, semolina, olive oil, polenta and salt. Mix together well. Start kneading your dough just until it becomes smooth and shiny all the while adding in some flour when needed.
In a well greased bowl, place your dough and cover it with some plastic or serran wrap. Allow to rise for around 2 hrs or until it has doubled in size.
When your dough is finished rising, put it out on a lightly floured board. Roll it out into a big round shape and then transfer it to your pizza pan or baking sheet. Preheat your oven to 425′ F.
Put any desired topping on your pizza crust and cook for about 20 to 25 mins. Roasted vegetables are also a great topping for this pizza.
New York Style Pizza Crust Recipe
Ingredients:
2/3 cup warm water
1/2 tsp. salt
2 1/4 cups all-purpose flour
1 tsp. sugar
2 tsps. active dry yeast
1 tbsp. cornmeal (optional)
Directions:
In a bread machine pan, combine together all your carefully measured ingredients aside from the cornmeal and set the setting to dough cycle. Turn it on. After all the ingredients have been mixed together well, remove the dough out of the bread machine and let it rest for about 2-3 mins.
Pat your dough and very gently try and stretch it until the dough’s edges have been stretched to its maximum. Leave it to rest for about 2-3 more minutes. Continue to pat your dough and stretch it until it is around 12-14 inches in its diameter. Get a 12-14 inches pizza pan and spray with some cooking spray. Also you can sprinkle some cornmeal. Then press your dough in the pan.
Oven should be preheated to 450′ F. Put on top of the crusts your desired toppings and follow the directions in baking individual pizza recipes. Be sure to bake the pizza on the oven’s bottom rack.
Soft Pizza Dough Recipe
Ingredients:
1 frozen loaf bread dough
Directions:
Just thaw out the frozen bread dough and allow it to be defrosted in room temperature. Lightly grease your pizza pan and just roll your bread dough out enough so that it fills the pan.