DIY PIZZA CRUST RECIPES
PIZZA DOUGH FOR THIN CRUST PIZZA RECIPE - FOOD.COM
Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
Total Time 1 hours 15 minutes
Prep Time 1 hours
Cook Time 15 minutes
Yield 2 pizzas
Number Of Ingredients 6
Steps:
- Mix a little sugar into the warm water.
- Sprinkle yeast on top.
- Wait for 10 minutes or until it gets all foamy.
- Pour into a large bowl.
- Add flour, salt, olive oil.
- Combine.
- Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
- Cover and let rest for 20-30 minutes.
- Lightly grease two 12-inch pizza pans.
- Sprinkle with a little bit of cornmeal.
- Divide dough in half.
- Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
- Try to make it thicker around the edge.
- If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
- Then spread with pizza sauce and use the toppings of your choice.
- Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
- Makes 2 12-inch pizzas.
- If you don't want to use all the dough, you can freeze it.
- Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
- When you want to make a pizza, take dough out of freezer and allow to thaw before using.
Nutrition Facts : Calories 610.1, FatContent 5.2, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 299.2, CarbohydrateContent 120.7, FiberContent 5.2, SugarContent 0.4, ProteinContent 17.6
NEW YORK-STYLE PIZZA CRUST RECIPE - FOOD.COM
Make and share this New York-Style Pizza Crust recipe from Food.com.
Total Time 1 hours
Prep Time 1 hours
Yield 1 twelve inch crust
Number Of Ingredients 6
Steps:
- Combine water and sugar in small bowl; stir to dissolve sugar.
- Sprinkle yeast on top; stir to combine.
- Let stand 5 to 10 minutes or until foamy.
- Combine flour and salt in medium bowl.
- Stir in yeast mixture.
- Mix until mixture forms soft dough.
- Remove dough to lightly floured surface.
- Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
- Place dough in medium bowl coated with nonstick cooking spray.
- Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
- Let rise in warm place 30 minutes or until doubled in bulk.
- Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
- Pat dough into flat disc about 7 inches in diameter.
- Let rest 2 to 3 minutes.
- Pat and gently stretch dough from edges until dough seems to not stretch anymore.
- Let rest 2 to 3 minutes.
- Continue patting and stretching until dough is 12 to 14 inches in diameter.
- Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
- Press dough into pan.
- Preheat oven to 5OOF.
- Follow directions for individual recipes, baking pizza on bottom rack of oven.
Nutrition Facts : Calories 824, FatContent 2.4, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 1173.7, CarbohydrateContent 172.6, FiberContent 6.9, SugarContent 4.8, ProteinContent 24
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