BUTTERY PIZZA CRUST RECIPES
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
BEST PIZZA CRUST - GO BOLD WITH BUTTER | RECIPES, TIPS & MORE
The foundation of delicious pizza is a buttery crust!
Prep Time 1 hours
Cook Time 10 minutes
Yield 2 10-inch pizzas
Number Of Ingredients 6
Steps:
- 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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GARLIC BUTTER PIZZA CRUST RECIPE - PILLSBURY.COM
Pillsbury™ pizza crust is really good when brushed with garlic butter and then topped off with your favorite pizza toppings.
From pillsbury.com
Reviews 5
Total Time 30 minutes
Calories 200 per serving
From pillsbury.com
Reviews 5
Total Time 30 minutes
Calories 200 per serving
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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.
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Reviews 4.5
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Category Bread, Pizza Dough and Crust Recipes
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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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This is my fourth try on this recipe… I need to get on the treadmill :-)
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Reviews 5
Category Savory Pies
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Reviews 5
Category Savory Pies
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Reviews 4.7
Total Time 4 hours 15 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
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Reviews 3.5
Total Time 1 hours 20 minutes
Calories 559 per serving
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Reviews 3.5
Total Time 1 hours 20 minutes
Calories 559 per serving
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