CRUSTS RECIPES

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PERFECT PIZZA CRUST RECIPE: HOW TO MAKE IT



Perfect Pizza Crust Recipe: How to Make It image

I have spent years trying different recipes and techniques, looking for the perfect pizza crust recipe—and this is it! I'm amazed that I finally found a crust recipe my family prefers over the pizza parlor's! —Lesli Dustin, Nibley, Utah

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 8

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
1/2 teaspoon salt
2 cups bread flour
1-1/2 cups whole wheat flour
Cornmeal
Pizza toppings of your choice

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice. , Bake until crust is golden brown and toppings are lightly browned and heated through, 20-25 minutes.

Nutrition Facts : Calories 193 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 149mg sodium, CarbohydrateContent 42g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

MINI PECAN PIES RECIPE - PILLSBURY.COM



Mini Pecan Pies Recipe - Pillsbury.com image

These sweet little pecan pies are the perfect dessert to share at a gathering. Make 16 bite-size servings in just 30 minutes!

Provided by Nikki Gladd

Total Time 30 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 8

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup packed brown sugar
1/4 cup cornstarch
1 1/4 cups water
1 tablespoon salted butter
1 teaspoon vanilla
1 1/2 cups pecan halves, chopped
16 pecan halves

Steps:

  • Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
  • Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
  • In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
  • Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

Nutrition Facts : Calories 260 , CarbohydrateContent 29 g, CholesterolContent 5 mg, FatContent 3 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 14 g, TransFatContent 0 g

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