FOLD OVER PIZZA RECIPES
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 10 minutes0S
Prep Time 1 hours 5 minutes0S
Cook Time 1 hours 5 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 390 calories
QUICK PIZZA DOUGH RECIPE - NYT COOKING
The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
Provided by Suzanne Lenzer
Total Time 30 minutes
Yield 2 crusts (4 servings)
Number Of Ingredients 6
Steps:
- Make the dough:
- Make the pizza:
Nutrition Facts : @context http//schema.org, Calories 500, UnsaturatedFatContent 12 grams, CarbohydrateContent 76 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 2 grams, SodiumContent 414 milligrams, SugarContent 0 grams
More about "fold over pizza recipes"
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details
CRISPY DEEP-FRIED PIZZA RECIPE | GUY FIERI - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category main-dish
Reviews 4.5
Total Time 20 minutes
Category main-dish
- Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.
See details
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details
CRISPY DEEP-FRIED PIZZA RECIPE | GUY FIERI - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category main-dish
Reviews 4.5
Total Time 20 minutes
Category main-dish
- Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.
See details
HOW TO FOLD A BURRITO | ALLRECIPES
Oct 06, 2020 · Here's how to properly fold a burrito. It's easy. But before we fold, there's one key to a properly wrapped burrito: Don't be too greedy with the fillings. It's tough, I know, but resist the urge to overstuff. You can't properly fold …
From allrecipes.com
From allrecipes.com
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PIZZA ROLLS RECIPE | ALLRECIPES
Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over …
From allrecipes.com
From allrecipes.com
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FRYING PAN NEAPOLITAN PIZZA | ITALIAN RECIPES | SBS FOOD
1. Mix the yeast and warm water in a bowl and stand for a few minutes or until foamy. 2. Place the flour in a large bowl, pour in the yeast mixture and mix until a dough comes together.
From sbs.com.au
From sbs.com.au
See details
HOW TO FOLD A BURRITO | ALLRECIPES
Oct 06, 2020 · Here's how to properly fold a burrito. It's easy. But before we fold, there's one key to a properly wrapped burrito: Don't be too greedy with the fillings. It's tough, I know, but resist the urge to overstuff. You can't properly fold …
From allrecipes.com
From allrecipes.com
See details
PIZZA DOUGH III RECIPE | ALLRECIPES
It just brings the pizza to a whole other level. #2:I knead by hand for about 7-10 min and let it rest for 45 min-1 hour (it doesn't raise quite as much as I'd like in 30 min.) #3: Put a pizza stone in a 475 degree oven for at least 30 min. before putting pizza …
From allrecipes.com
From allrecipes.com
See details
FRYING PAN NEAPOLITAN PIZZA | ITALIAN RECIPES | SBS FOOD
1. Mix the yeast and warm water in a bowl and stand for a few minutes or until foamy. 2. Place the flour in a large bowl, pour in the yeast mixture and mix until a dough comes together.
From sbs.com.au
From sbs.com.au
See details
HOW TO FOLD A BURRITO | ALLRECIPES
Oct 06, 2020 · Here's how to properly fold a burrito. It's easy. But before we fold, there's one key to a properly wrapped burrito: Don't be too greedy with the fillings. It's tough, I know, but resist the urge to overstuff. You can't properly fold …
From allrecipes.com
From allrecipes.com
See details
PIZZA DOUGH III RECIPE | ALLRECIPES
It just brings the pizza to a whole other level. #2:I knead by hand for about 7-10 min and let it rest for 45 min-1 hour (it doesn't raise quite as much as I'd like in 30 min.) #3: Put a pizza stone in a 475 degree oven for at least 30 min. before putting pizza …
From allrecipes.com
From allrecipes.com
See details
