DEFROST FROZEN PIZZA RECIPES

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SOURDOUGH PIZZA RECIPE - BBC GOOD FOOD



Sourdough pizza recipe - BBC Good Food image

Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Treat

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield Makes 6 pizzas

Number Of Ingredients 7

1 batch white sourdough (see step 1)
strong or plain flour , for dusting
2 x 400g cans plum tomatoes
2 tbsp extra virgin olive oil , plus extra to serve
1 tsp dried oregano
300g mozzarella , torn into chunks
small bunch of basil , leaves picked (optional)

Steps:

  • Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.
  • Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
  • To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
  • Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

Nutrition Facts : Calories 502 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.3 milligram of sodium

PIZZA DOUGH RECIPE - NYT COOKING - RECIPES AND COOKIN…



Pizza Dough Recipe - NYT Cooking - Recipes and Cookin… image

This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)

Provided by David Tanis

Total Time 20 minutes

Yield 4 dough balls (8 ounces/225 grams each)

Number Of Ingredients 4

2 teaspoons/5 grams dry active yeast
4 1/2 cups/625 grams all-purpose flour, plus extra for dusting
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil

Steps:

  • Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
  • Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
  • Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
  • Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
  • To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.

Nutrition Facts : @context http//schema.org, Calories 253, UnsaturatedFatContent 3 grams, CarbohydrateContent 48 grams, FatContent 3 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 0 grams, SodiumContent 153 milligrams, SugarContent 0 grams

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