KNEAD PIZZA RECIPES

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BISQUICK PIZZA DOUGH RECIPE - RECIPES.NET



Bisquick Pizza Dough Recipe - Recipes.net image

On a hunt for a quick and easy pizza dough recipe? Then, this Bisquick pizza dough, made with 3 ingredients, might be the one!

Provided by Dana

Total Time 1 hours

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 3

2? cups such as Bisquick biscuit mix
½ cup water
¼ cup whole wheat or regular flour

Steps:

  • Mix Bisquick, flour, and water. Knead and let sit in a covered bowl for ½ hour. Roll dough and place on a baking sheet.
  • Brush dough lightly with olive oil. Add toppings. Bake at 475 degrees F for 15 to 20 minutes.
  • Serve and enjoy.

BISQUICK PIZZA DOUGH RECIPE - RECIPES.NET



Bisquick Pizza Dough Recipe - Recipes.net image

On a hunt for a quick and easy pizza dough recipe? Then, this Bisquick pizza dough, made with 3 ingredients, might be the one!

Provided by Dana

Total Time 1 hours

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 3

2? cups such as Bisquick biscuit mix
½ cup water
¼ cup whole wheat or regular flour

Steps:

  • Mix Bisquick, flour, and water. Knead and let sit in a covered bowl for ½ hour. Roll dough and place on a baking sheet.
  • Brush dough lightly with olive oil. Add toppings. Bake at 475 degrees F for 15 to 20 minutes.
  • Serve and enjoy.

More about "knead pizza recipes"

EASY PIZZA BASE RECIPE | JAMIE OLIVER PIZZA RECIPES
Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
    1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
    2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
    3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
    4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
    6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
    7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
    8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
    9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
    10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
    11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
    12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
    13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
    14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
    15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
    16. Here are some of my favourite topping ideas: Mozzarella, anchovies, chilli, capers and parsley Smoked pancetta, mozzarella, fresh chilli and tomatoes Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil Green and red grapes, rosemary, pine nuts and ricotta Potatoes, mozzarella, rosemary, thyme and tomatoes Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket
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HOW TO MAKE PIZZA RECIPE | BBC GOOD FOOD
Make your own pizza with a crispy base, mozzarella cheese and a fresh tomato sauce. Add simple toppings like slices of ham and rocket if you like.
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Cuisine Italian
Calories 446 calories per serving
  • Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.
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BBQ CHICKEN PIZZA RECIPE | BBC GOOD FOOD
Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour
From bbcgoodfood.com
Total Time 55 minutes
Category Main course, Supper
Calories 448 calories per serving
  • Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.
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SPEEDY NO-KNEAD BREAD RECIPE - NYT COOKING
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
  • Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
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Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Divide dough and roll out pizza bases to desired size. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Your dough is now ready for your favourite pizza …
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03/01/2022 · Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes. If you don't have a mixer, you can mix the ingredients together and knead them by hand. The dough should be a …
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