BREAD FLOUR PIZZA DOUGH RECIPES

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9 00 FLOUR PIZZA DOUGH RECIPES THAT WILL MAKE YOU LOVE ...



9 00 Flour Pizza Dough Recipes That Will Make You Love ... image

One of the things you have to do when making your pizza dough is to make sure you have the suitable flour. We have many different flour grades, but you will never go wrong using

Provided by Slice Pizzeria Dana

BREAD MACHINE PIZZA DOUGH RECIPE - FOOD.COM



Bread Machine Pizza Dough Recipe - Food.com image

I found this recipe on mealsforyou.com and tweaked it a little bit to suit our tastes. I love the addition of the olive oil to the dough. Highly reccommend this one! I hope you like it, too!(prep time does not include time in bread machine)

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 pizza

Number Of Ingredients 5

2 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1/4 cup olive oil
1 cup water

Steps:

  • Add ingredients in the order reccommended for your bread machine and set to dough cycle.
  • After it's finished, transfer dough to lightly oiled pan.
  • For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
  • Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
  • Enjoy!

Nutrition Facts : Calories 1868.4, FatContent 58.3, SaturatedFatContent 8.1, CholesterolContent 0, SodiumContent 2345.2, CarbohydrateContent 289.5, FiberContent 12.3, SugarContent 1, ProteinContent 42

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Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
    1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
    2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
    3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
    4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
    6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
    7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
    8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
    9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
    10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
    11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
    12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
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