HOMEMADE PEPPERONI PIZZA RECIPE | ALLRECIPES
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Contadina®
Yield 2 12-inch pizzas
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, CarbohydrateContent 60.4 g, CholesterolContent 47.5 mg, FatContent 29.1 g, FiberContent 2.9 g, ProteinContent 19.5 g, SaturatedFatContent 9.7 g, SodiumContent 1408.3 mg, SugarContent 5.5 g
HOMEMADE PIZZA SUPREME RECIPE: HOW TO MAKE IT
Even if you've never made pizza from scratch, I hope you'll try this recipe. it's the highlight of my favorite casual meal. You have to plan ahead to allow rising time for the dough, but it is easy to work with and the crust is so good.
Provided by Taste of Home
Categories Appetizers Dinner
Total Time 01 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 2 pizzas (6 slices each).
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes., Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. , Bake at 375° for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 987mg sodium, CarbohydrateContent 37g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein.
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CINNAMON ROLLS 101 - THE PIONEER WOMAN – RECIPES ...
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Cuisine American, Comfort Food
- For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.) To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.
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