BUTTER IN PIZZA DOUGH RECIPES

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CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST RECIPE - FOOD.COM



Chicago-Style Butter and Garlic Pizza Crust Recipe - Food.com image

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

1 (1/4 ounce) package active dry yeast
1 1/4 cups lukewarm water
3 1/4 cups flour, plus more for dusting
1 teaspoon sugar
1/2 cup cornmeal
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 garlic clove, ground to a paste
pizza toppings, your choice

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

BUTTER-PARMESAN PIZZA CRUST/DOUGH RECIPE - FOOD.COM



Butter-Parmesan Pizza Crust/Dough Recipe - Food.com image

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

3 teaspoons dry yeast
2 teaspoons sugar
1/2 cup water
3/4 cup water
1/3 cup butter (melted and cooled or very soft)
3 1/2 cups flour (more as needed)
1/3 cup grated parmesan cheese
1 large egg (room temperature)
2 teaspoons italian seasoning (optional)
2 teaspoons salt

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

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