HOW TO MAKE AND FREEZE PIZZA DOUGH - THE PIONEER WOMAN
There’s something wonderfully easy about making pizza at home, especially when all you have to do is roll out some pizza dough, throw some toppings on
Provided by Joanne Ozug
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer, combine yeast, water, and sugar, and let sit for 10 minutes. The liquid should be foamy and bubbly, indicating that the yeast is alive.Add bread flour, olive oil, and salt, and stir using the dough hook or a wooden spoon, until roughly combined. Fit the bowl and the dough hook onto the stand mixer and knead on medium low speed for 10 minutes, until smooth. Cover the bowl with plastic wrap and let rise for about 30 minutes, until the dough has doubled in size.Remove the dough to a lightly floured surface and divide into four even pieces. Shape each piece of dough into a ball. The dough is now ready to be rolled out and baked, or ready to be frozen. To freeze pizza dough, place the pizza dough balls into resealable plastic bags. Make sure that if you put multiple balls of dough in one bag, you use parchment paper or wax paper to keep them separated.To thaw, place the pizza dough in the refrigerator the morning before you want to make dinner, then roll and bake as usual.To bake, preheat oven to 500ºF. Roll thawed (or freshly made) dough and bake each pizza about 10–15 minutes.
HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES
Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
Total Time 20 minutes
Yield 8 medium-sized thin bases
Number Of Ingredients 5
Steps:
- Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
- If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Nutrition Facts : Calories 490 calories, FatContent 7.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 96.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.9 g fibre
PIZZA RECIPES | ALLRECIPES
Quick and easy for those summer cookouts. I often make as an appetizer while the ribs are cooking. Use whatever toppings you normally like on regular pizza, but the barbeque chicken is always a crowd pleaser! The dough …
From allrecipes.com
From allrecipes.com
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CLASSIC NEW YORK-STYLE PIZZA DOUGH RECIPE
Mar 14, 2022 · To make the pizza dough ahead of time, wrap the dough in plastic wrap, place it in a zip-lock storage bag, and refrigerate for up to 2 days. Use the dough directly from the refrigerator. To freeze, wrap the ball of dough …
From thespruceeats.com
From thespruceeats.com
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