FOLDED PIZZA RECIPES
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
AUTHENTIC NEAPOLITAN PIZZA RECIPE | MAKE THE PERFECT ...
The most authentic, perfect Neapolitan pizza recipe!
Provided by Tom Rothwell
Total Time 24 hours
Prep Time 20 minutes
Cook Time 2 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Mix all the ingredients into a shaggy mass in a large bowl
- Cover the bowl with cling film
- Leave the dough to rest for around 1 hour
- Turn the dough out onto the counter and knead for around 5 minutes
- Place the dough back into the bowl and cover
- Leave the dough to prove for around 20 hours
- About 4 hours before you intend to cook the pizza, divide the dough into 4 equal parts
- Place each dough ball into a small bowl and cover
- Leave the dough balls to prove again for about 4 hours
- Blend a tin of quality plum tomatoes into a smooth sauce
- Cook the sauce until it reaches the desired thickness
- Add a tablespoon or 2 of tomato puree
- Season with salt and pepper to taste
- Ensure that you baking stone/tray is inside your oven
- Get your oven up to temperature
- Dust a dough ball with plenty of flour and remove from the container
- In the bowl, press down from the centre of the dough towards the edges
- Keep turning the dough as you work the air towards the edges
- Turn the dough over and repeat this process in the bowl
- Remove from the bowl and place on the counter
- Stretch the dough outwards
- Repeat this until you have a base which is about 9 to 10 inches in diameter
- Top the base with around 2 soup spoons of tomato sauce
- Spread about a handful of Mozzarella evenly across the pizza
- Slide the pizza onto a peel
- Load straight onto baking stone/tray
- Cook pizza
- Remove pizza from the oven and place on a chopping board
- Grate parmesan on top and add some torn basil. Finish with a drizzle of olive oil and a sprinkling of black pepper
- Let the pizza cool a little and tuck in!
Nutrition Facts : Calories 600 calories, FatContent 20 grams fat
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