Recipe: Pizza Dough Recipes - Basic, Whole Wheat, Spinach, Egg, and Basic Pastry Crust
Pizza/FocacciaPIZZA DOUGH RECIPES:
Basic Pizza Dough
Whole Wheat Pizza Dough
Spinach Crust
Egg Crust
Basic Pastry Crust
BASIC PIZZA DOUGH
Makes two 12-inch pizzas
1 cup warm water
1 packet granulated active dry yeast
2 1/2 to 3 cups unbleached flour, divided use
1 Tablespoons olive oil, plus oil for greasing the bowl and pizza pan(s)
1/2 teaspoon salt
cornmeal for dusting the pizza pan or stone
Place the water (about 110-115 degrees F) in a 2 quart mixing bowl, an sprinkle the yeast over the top. Mix gently until fully dissolved. Stir in half the flour, 2 Tbsp oil and the salt. Using a wooden spoon, combine well, then gradually add the rest of the flour.
The dough should now be a large sticky mass and might appear to be a hopeless mess. Don't despair! When it begins to stick together and come away from the sides of the bowls, turn it out on a floured surface and begin to knead.
Knead until the dough is no longer sticky. Place the ball of dough in a 2-3 quart bowl which has been lightly oiled, rolling the ball around until the surface is coated with oil. Cover the top of the bowl with plastic wrap and let stand in a warm place for about 1 1/2 to 2 hours, or until doubled in size.
Uncover the bowl and punch down the risen dough. The dough is now ready to be used. (For a finer textured crust allow the dough to rise a second or even a third time. The subsequent risings will take much less time.)
Place the dough on a lightly floured work surface and cut it in half. Starting in the middle and working outwards, roll each half into a circle slightly larger than your backing pan. Allow the dough to 'relax' for a minute or two before transferring it to a pizza pan. If using a pan, oil it and sprinkle lightly with the cornmeal. If using a screen, brush lightly with oil.
WHOLE WHEAT PIZZA DOUGH
"Here is a crust for those who prefer whole wheat. Never use only whole wheat flour as the flavor overwhelms the other ingredients and it does not produce a good crust. For variety, try substituting rye, soy, rice, or any other flour for the whole wheat in the recipe. (note: I used oat flour, and it was great! - Lady Jane) "
1 cup warm water
1 packet active dry yeast
1 cup whole wheat bread flour
1 1/2 cups (approximately) unbleached flour
1/2 teaspoon salt
2 Tablespoons olive oil
Sift together the flours and the salt, then follow the directions in the Basic Pizza Dough recipe. (above)
SPINACH CRUST
Makes 1 (12-inch) pizza
"Here is a crust to mark your pizzas uniquely yours, It requires no rising time, and it can be made in less time than it takes to defrost the spinach."
1 (10 ounces) package frozen, thawed chopped spinach
1/2 stick butter
1/2 cup milk
1 large egg
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 450 degrees F.
Drain the spinach in a colander and squeeze in a towel or with hands to remove all moisture.
In a small pan melt butter, stir in spinach and cook over low heat for 5 minutes. Remove from heat and stir in milk and egg.
In a large bowl combine 1 3/4 cups of the flour with the baking powder and salt, mix well and add the spinach mixture. Reserve 1/2 cup of the flour to make a firmer dough, if needed.
Grease a 12-inch pizza pan or a 10 by 14-inch cookie sheet. Place dough on pan and cover with wax paper. Roll out to an even layer pushing up around the edges to form a border.
Bake crust in a preheated 450 degree oven for approximately 15-20 minutes, then add toppings and bake until done.
EGG CRUST
Makes 2 thick crusted 12-inch pizzas
"This is a rich and delicious crust, made with whole eggs, that is similar to a brioche in texure. It is particularly suited to a deep-dish or double crusted pizza."
4 1/2 cups flour
1 Tablespoon sugar
pinch of salt
4 ounces or 1 stick butter, softened
1 1/2 packages active dry yeast
1/4 cup milk, warmed to 110 degrees F
4 large whole eggs
In a large bowl combine the flour, the sugar, and salt. Add the softened butter and blend until it resembles coarse meal.
Mix the yeast in the milk and let dissolve.
Beat the eggs and add to the flour mixture. Now add the yeast and combine to form a very stuff dough.
Turn out on a lightly floured work surface and knead for at least 10 minutes. Then put in a well-oiled bowl, cover, and let rise until doubled in size. Punch down and use as you would basic pizza dough. Do not bake over 400 degrees F or it will burn.
"Note: I've mad this several times, and it's WONDERFUL. Very rich and crispy crust. It also works well for calzone-type things. I wrapped hotdogs in it and baked them, too. Yum. However, do not attempt to mix this in a bread machine. The dough is too stiff, and I almost burned out the motor on ours.!" - LadyJane
BASIC PASTRY CRUST
Makes 1 (8 or 9-inch) crust
"Although more commonly used for desserts and pastry this crust is also marvelous as a pizza crust. It works especially well for mini pizzas as hors d'oeuvres. Being a non-yeast crust, its easier to handle and takes only minutes to prepare."
3 cups all-purpose flour
1/2 teaspoon salt
4 ounces unsalted butter, chilled
8 Tablespoons ice water
2 egg yolks
Preheat oven at 375 degrees F.
Combine the flour and salt in the container of a food processor. Cut the butter into small pieces and add, processing in short bursts. Continuing the pulse motion, add the egg yolks and ice water blending just until the pastry pulls away from the sides of the bowls.
If a food processor is not used, place flour, salt and butter in a mixing bowl. Cut the butter in with a pastry blender until it has the texture of coarse oatmeal. Rapidly beat in the egg yolks and water with a fork.
Gather the dough together in a flat round, wrap in wax paper, and chill for at least one hour before using. (This dough freezes beautifully, so make a double batch and have some on hand for later use.)
Roll out the dough or press it into a tart pan, to a thickness of 1/8-inch. Fill and bake.
From: LadyJane/rec.food.cooking/1992
Adapted from source: Pizza Pizzazz (Basic to Gourmet) by Richard Erickson
Basic Pizza Dough
Whole Wheat Pizza Dough
Spinach Crust
Egg Crust
Basic Pastry Crust
BASIC PIZZA DOUGH
Makes two 12-inch pizzas
1 cup warm water
1 packet granulated active dry yeast
2 1/2 to 3 cups unbleached flour, divided use
1 Tablespoons olive oil, plus oil for greasing the bowl and pizza pan(s)
1/2 teaspoon salt
cornmeal for dusting the pizza pan or stone
Place the water (about 110-115 degrees F) in a 2 quart mixing bowl, an sprinkle the yeast over the top. Mix gently until fully dissolved. Stir in half the flour, 2 Tbsp oil and the salt. Using a wooden spoon, combine well, then gradually add the rest of the flour.
The dough should now be a large sticky mass and might appear to be a hopeless mess. Don't despair! When it begins to stick together and come away from the sides of the bowls, turn it out on a floured surface and begin to knead.
Knead until the dough is no longer sticky. Place the ball of dough in a 2-3 quart bowl which has been lightly oiled, rolling the ball around until the surface is coated with oil. Cover the top of the bowl with plastic wrap and let stand in a warm place for about 1 1/2 to 2 hours, or until doubled in size.
Uncover the bowl and punch down the risen dough. The dough is now ready to be used. (For a finer textured crust allow the dough to rise a second or even a third time. The subsequent risings will take much less time.)
Place the dough on a lightly floured work surface and cut it in half. Starting in the middle and working outwards, roll each half into a circle slightly larger than your backing pan. Allow the dough to 'relax' for a minute or two before transferring it to a pizza pan. If using a pan, oil it and sprinkle lightly with the cornmeal. If using a screen, brush lightly with oil.
WHOLE WHEAT PIZZA DOUGH
"Here is a crust for those who prefer whole wheat. Never use only whole wheat flour as the flavor overwhelms the other ingredients and it does not produce a good crust. For variety, try substituting rye, soy, rice, or any other flour for the whole wheat in the recipe. (note: I used oat flour, and it was great! - Lady Jane) "
1 cup warm water
1 packet active dry yeast
1 cup whole wheat bread flour
1 1/2 cups (approximately) unbleached flour
1/2 teaspoon salt
2 Tablespoons olive oil
Sift together the flours and the salt, then follow the directions in the Basic Pizza Dough recipe. (above)
SPINACH CRUST
Makes 1 (12-inch) pizza
"Here is a crust to mark your pizzas uniquely yours, It requires no rising time, and it can be made in less time than it takes to defrost the spinach."
1 (10 ounces) package frozen, thawed chopped spinach
1/2 stick butter
1/2 cup milk
1 large egg
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 450 degrees F.
Drain the spinach in a colander and squeeze in a towel or with hands to remove all moisture.
In a small pan melt butter, stir in spinach and cook over low heat for 5 minutes. Remove from heat and stir in milk and egg.
In a large bowl combine 1 3/4 cups of the flour with the baking powder and salt, mix well and add the spinach mixture. Reserve 1/2 cup of the flour to make a firmer dough, if needed.
Grease a 12-inch pizza pan or a 10 by 14-inch cookie sheet. Place dough on pan and cover with wax paper. Roll out to an even layer pushing up around the edges to form a border.
Bake crust in a preheated 450 degree oven for approximately 15-20 minutes, then add toppings and bake until done.
EGG CRUST
Makes 2 thick crusted 12-inch pizzas
"This is a rich and delicious crust, made with whole eggs, that is similar to a brioche in texure. It is particularly suited to a deep-dish or double crusted pizza."
4 1/2 cups flour
1 Tablespoon sugar
pinch of salt
4 ounces or 1 stick butter, softened
1 1/2 packages active dry yeast
1/4 cup milk, warmed to 110 degrees F
4 large whole eggs
In a large bowl combine the flour, the sugar, and salt. Add the softened butter and blend until it resembles coarse meal.
Mix the yeast in the milk and let dissolve.
Beat the eggs and add to the flour mixture. Now add the yeast and combine to form a very stuff dough.
Turn out on a lightly floured work surface and knead for at least 10 minutes. Then put in a well-oiled bowl, cover, and let rise until doubled in size. Punch down and use as you would basic pizza dough. Do not bake over 400 degrees F or it will burn.
"Note: I've mad this several times, and it's WONDERFUL. Very rich and crispy crust. It also works well for calzone-type things. I wrapped hotdogs in it and baked them, too. Yum. However, do not attempt to mix this in a bread machine. The dough is too stiff, and I almost burned out the motor on ours.!" - LadyJane
BASIC PASTRY CRUST
Makes 1 (8 or 9-inch) crust
"Although more commonly used for desserts and pastry this crust is also marvelous as a pizza crust. It works especially well for mini pizzas as hors d'oeuvres. Being a non-yeast crust, its easier to handle and takes only minutes to prepare."
3 cups all-purpose flour
1/2 teaspoon salt
4 ounces unsalted butter, chilled
8 Tablespoons ice water
2 egg yolks
Preheat oven at 375 degrees F.
Combine the flour and salt in the container of a food processor. Cut the butter into small pieces and add, processing in short bursts. Continuing the pulse motion, add the egg yolks and ice water blending just until the pastry pulls away from the sides of the bowls.
If a food processor is not used, place flour, salt and butter in a mixing bowl. Cut the butter in with a pastry blender until it has the texture of coarse oatmeal. Rapidly beat in the egg yolks and water with a fork.
Gather the dough together in a flat round, wrap in wax paper, and chill for at least one hour before using. (This dough freezes beautifully, so make a double batch and have some on hand for later use.)
Roll out the dough or press it into a tart pan, to a thickness of 1/8-inch. Fill and bake.
From: LadyJane/rec.food.cooking/1992
Adapted from source: Pizza Pizzazz (Basic to Gourmet) by Richard Erickson
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