BUTTER CRUST PIZZA DOUGH RECIPES
BUTTER-PARMESAN PIZZA CRUST/DOUGH RECIPE - FOOD.COM
This makes a wonderful soft tender crust and is enough for two smaller pizzas or one extra large pizza.
Total Time 2 hours
Prep Time 2 hours
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl or cup mix 2 teaspoons sugar in 1/2 cup warm water until completely dissolved; add in yeast mix slightly with a spoon, then cover with a tea towel and proof for 10 minutes or until foamy.
- Meanwhile place the egg in cup and cover with very warm water.
- In the stainless steel mixer bowl place 3-1/2 cups flour, 2 teaspoons salt, melted and cooled butter, Italian seasoning and Parmesan cheese.
- When the yeast is finished proofing add to the mixer bowl with the egg and 3/4 cup warm water; start mixing/kneading adding in more flour to create a soft dough.
- Knead up to 8 minutes until a smooth soft dough is achieved.
- Remove dough to very lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
- Gather up dough and knead gently for about 30 seconds (the dough will come together nicely).
- Place in a well-greased bowl, cover and let rise for 1 hour to 2 hours or until doubled (rising time will vary depending on the temperature of your kitchen, since this dough has egg added the rising time will take slightly longer usual).
- Remove the dough and divide in half.
- Place on a generously-floured surface; let rest 10 minutes.
- Roll out into a round circle then place onto a pizza pan.
- Spread with pizza sauce then shredded cheese then favorite toppings.
- Bake on lowest oven rack until the dough is browned.
Nutrition Facts : Calories 151.2, FatContent 5, SaturatedFatContent 2.9, CholesterolContent 25.2, SodiumContent 355.4, CarbohydrateContent 21.8, FiberContent 0.9, SugarContent 0.6, ProteinContent 4.3
CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST RECIPE - FOOD.COM
This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time.
Total Time 2 hours 10 minutes
Prep Time 1 hours 40 minutes
Cook Time 30 minutes
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, dissolve yeast in 1/4 cup lukewarm water.
- Add 1/4 cup flour and the sugar, stir together.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
- Combine the butter and garlic; mix into the dough.
- Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
- Lightly grease a large bowl, add the dough and turn to coat.
- Cover and set in a warm place until the dough is doubled in size, 1 hour.
- Punch dough down, then knead for 2-3 minutes.
- Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
- Preheat the oven to 500 degrees.
- Top the pizza dough with your favorite toppings.
- Lower the oven to 450 degrees and bake for 30 minutes.
Nutrition Facts : Calories 358.1, FatContent 8.8, SaturatedFatContent 5, CholesterolContent 20.4, SodiumContent 395.2, CarbohydrateContent 60.8, FiberContent 2.8, SugarContent 1, ProteinContent 8.4
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BEST PIZZA CRUST | GO BOLD WITH BUTTER
The foundation of delicious pizza is a buttery crust!
From goboldwithbutter.com
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- In bowl of stand mixer fitted with dough hook combine 2 cups of flour with yeast and salt. In small saucepan set over low heat, warm water, butter and honey until butter is melted. Remove from heat and let sit for about 5 minutes, or until 120-130°F.Add liquids to mixer and mix until combined. With mixer on low speed, add remaining flour 1/4 cup at a time, waiting until it is incorporated before adding more. Add just enough flour so that the dough clears bowl but is still slightly sticky to touch. You may not need all 4 cups of flour.Continue to knead dough with mixer on medium low speed until dough is smooth and elastic, about 5-8 minutes. Place dough in buttered bowl, cover with plastic wrap and let rise in warm spot until doubled, about 1 hour.Use your fist to gently punch down dough. Place on lightly floured surface and knead a few times. Cover with plastic wrap and let sit for 10 minutes.Cut dough in half and roll each out into a rough 10-inch circle. Transfer to sheet pan lined with parchment paper. Add toppings as desired. Bake at 500°F until crust is golden and cheese is melted, about 10 minutes.
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THE REAL CHICAGO DEEP DISH PIZZA DOUGH RECIPE | ALLRECIPES
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
From allrecipes.com
Reviews 4.5
Total Time 6 hours 25 minutes
Category Bread, Pizza Dough and Crust Recipes
Calories 298.5 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 6 hours 25 minutes
Category Bread, Pizza Dough and Crust Recipes
Calories 298.5 calories per serving
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
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BUTTERNUT CRUST PIZZA RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Reviews 4.7
Total Time 1 hours 30 minutes
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BUTTER CRUST PIZZA DOUGH RECIPES
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BUTTERY PIZZA DOUGH - SORTACHEF: ORIGINAL RECIPES, TRAVEL ...
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BUTTER CRUST PIZZA MAKES A GOLDEN BROWN CRISPY CRUST
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GARLIC BUTTER PIZZA CRUST - CHEF SHAMY
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HOW TO MAKE PIZZA CRUST | GO BOLD WITH BUTTER
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BUTTER CRUST PIZZA DOUGH - RECIPES - PAGE 2 | COOKS.COM
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BUTTERY PIZZA DOUGH - SORTACHEF: ORIGINAL RECIPES, TRAVEL ...
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