NON YEAST PIZZA DOUGH RECIPES
NO-YEAST PIZZA CRUST RECIPE | ALLRECIPES
A tasty, quick pizza crust that uses no yeast.
Provided by Missy
Categories Pizza Dough and Crusts
Total Time 25 minutes
Prep Time 15 minutes
Yield 1 12-inch pizza
Number Of Ingredients 5
Steps:
- Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
- Roll dough into a 12-inch circle on a baking sheet.
Nutrition Facts : Calories 112.3 calories, CarbohydrateContent 16.9 g, CholesterolContent 0.3 mg, FatContent 3.6 g, FiberContent 0.6 g, ProteinContent 2.8 g, SaturatedFatContent 0.5 g, SodiumContent 215.8 mg, SugarContent 0.7 g
NO-YEAST PIZZA DOUGH RECIPE | FOOD NETWORK KITCHEN | FOOD ...
The remarkable thing about this easy pizza dough is that it contains no yeast -- and no yeast means no waiting. The pizza takes about 20 minutes from start to finish, and comes out fluffy and crisp on the bottom.
Provided by Food Network Kitchen
Total Time 20 minutes
Cook Time 20 minutes
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack about 8 inches from the broiler element and preheat the broiler.
- Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
- Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
- Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
- Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.
More about "non yeast pizza dough recipes"
PIZZA DOUGH RECIPE | BOBBY FLAY | FOOD NETWORK
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
See details
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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
- Make the pizza:
See details
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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
- Make the pizza:
See details
EASY MARGHERITA PIZZA RECIPE (NO-YEAST) - SKINNYTASTE
Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.
From skinnytaste.com
Reviews 4.9
Total Time 45 minutes
Category Appetizer, Brunch, Dinner, Lunch, Snack
Cuisine American, Italian
Calories 236 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 45 minutes
Category Appetizer, Brunch, Dinner, Lunch, Snack
Cuisine American, Italian
Calories 236 kcal per serving
- Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
See details
DAN RICHER OF RAZZA SHARES HIS EVERYDAY PIZZA DOUGH RECIPE ...
Enter the pizza-verse of Razza Chef Dan Richer with this versatile everyday dough recipe with easy-to-source ingredients. Great for breads, too.
From ooni.com
From ooni.com
- Since opening in 2012, Razza Pizza Artigianale in Jersey City, New Jersey, has taken critics by storm. Its old school and lively approach to pizza is thanks to the owner, chef Dan Richer, whose obsession with artisanal Italian pizzas burns as hot as the wood-fired ovens he uses to cook them. From the homegrown yeast culture to the cherry-picked, locally sourced ingredients that adorn each pizza, everything at Razza is produced with intention. If you’re unable to visit, fear not: Richer’s new book, The Joy of Pizza, written in collaboration with Rome-based food journalist and author Katie Parla, is aimed at inspiring home cooks to reach for the same standards. To celebrate the release, Dan and Katie have kindly shared a few of their favorite recipes from the book, starting with this one. Dan’s Everyday Dough is a recipe so versatile, it stretches beyond the confines of pizza: ciabatta, English muffins, and even boule loaves can all be created using this same method. Made with white flour and commercial yeast (Dan prefers the Saf-instant brand), it’s accessible and straightforward. You can use any flour from your local supermarket (no special blend needed) and still achieve the flawless results Dan strives for using his Pizza Evaluation Rubric, the series of meticulous pizza quality checklists on which The Joy of Pizza is built. While we wouldn’t call this a beginner recipe — the method takes three days from start to finish — it is a straightforward introduction to the craft of creating and working with high-hydration dough, straight from the hands of a master. Once the initial mixing is done, each of the steps prior to baking take 5 minutes or less. The extra effort on your part will be rewarded through the rich flavor of the resulting dough. Dan believes this recipe is so special in part because it provides training for beginner- and intermediate-level bakers’ hands and helps build confidence in handling delicate, high-hydration dough. If you’re interested in developing your skillset across pizza styles, this recipe is a great place to start. Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Photographs by Eric Wolfinger. Illustrations by Katie Shelly. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved Time 3 days total, including proofing time YieldMakes 7 balls weighing about 250 grams each Equipment Electric mixer with dough hook attached (optional)Ooni Pizza Dough ScraperOoni Pizza OvenOoni Infrared Thermometer Ingredients 35 ounces (1000 grams) “00” flour (100%)1 teaspoon (3 grams) instant yeast (0.03%)3 cups (680 grams) water (68%) *If using a conventional oven, increase water to 760 grams, or 76% hydration1 ½ tablespoons (20 grams) fine sea salt (2%)Rice flour or fine semolina flour, for dusting Notes: Dan recommends a dough temperature of 78°F (25.5°C). To work out the ideal water temperature for achieving this, use this formula: (78°F x 3) − (Air Temperature + Flour Temperature + Friction Factor*) = Target Water Temperature (°F). *Friction factor is the heat generated through the action of kneading dough. How you knead the dough will have different friction factors, and therefore different dough temperatures: If you’re mixing by hand, the friction factor will be close to 0 (barely 1 or 2°F) If you’re using a mixer, depending on the brand, this can reach up to 40°F. To work out the friction factor of your mixer for a specific batch size, first mix the dough, then take the dough’s final temperature. Subtract the desired dough temperature (in this case, that’s 78°F) from the actual dough temperature, and the resulting figure will be the friction factor for that mixer and batch size. Method DAY 1If mixing by hand: Incorporate the ingredients: In a large bowl, mix together the flour and yeast. Add the water and mix with your fingertips or a spoon until no dry bits remain. Rest the dough: Set aside, covered with a clean kitchen towel, for 20 minutes to one hour to hydrate the flour. Incorporate the salt: Uncover the bowl. Sprinkle the salt over the dough and use your fingers to scissor-pinch it into the mixture. (Dan recommends using your thumb and first finger to work the salt in from one side of the dough to the other.) Knead: Once the salt is incorporated and dissolved, use four closed fingers (pinky to index) to mix without tearing, then press the dough gently onto itself. Rotate the bowl a half turn and repeat. Next, rotate the bowl a quarter turn and repeat the lifting/pressing process, then rotate another half turn and repeat. The dough will tighten up and strengthen during this series of stretch and folds. Covered with plastic wrap or a clean kitchen towel and set dough aside at room temperature for another 30 minutes. Repeat the stretch and folds every 30 minutes. After 2 hours of bulk fermentation, the dough should feel as if gas is building up inside. It should also pass the windowpane test: Stretch the dough carefully between your fingers and hold it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 30 minutes, then perform another set of stretch and folds. Cover with plastic wrap and place in the refrigerator to rest overnight. If it feels like there’s no gas production after 2 hours, set the bowl aside at room temperature until the dough has increased by at least 20 percent in volume before transferring to the refrigerator. Overnight, additional gas will develop. If using a mixer: In the bowl of a stand mixer fitted with a dough hook, first add 85% of the water, followed by the flour and yeast. Mix on a low speed until shaggy, then rest, covered, for 20 minutes to an hour. Incorporate the salt and continue mixing on a low speed until the dough is smooth and stretchy. Slowly add the remaining water. As soon as the water is fully incorporated, turn off the mixer. Transfer the dough to a very lightly oiled container and follow the recipe procedure above from the bulk ferment with stretch and fold steps. Using a mixer can reduce the total number of stretch and folds required to reach the desired stage of gluten development, so you may only need to do one series. Bulk fermentation is complete when the dough has increased in volume by at least 20 percent and passes the windowpane test (see above). DAY 2The next morning (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Stretch and fold the dough once more in the bowl; the dough will feel noticeably stronger. Cover with plastic wrap and return to the refrigerator. Divide and round: Before bed (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Turn the dough out onto a lightly floured work surface, allowing it to gently release from the bowl. Handle the dough with extreme care. Using a dough scraper, cut the dough into seven equal pieces weighing about 250 grams each. If you are making a pan pie, cut the dough into two equal pieces weighing about 890 grams each. Working with one piece of dough, lift the top half of the dough (from 12 o’clock) and press it into the center of the dough. Next, lift the bottom half of the dough and press it into the center. Take the left side of the dough and lift and press it into the center. Repeat with the right side. Then, gather all four corners and pull and fold them into the center of the ball, then gently press to attach. Do not flatten. Be sure the ball is rounded and the bottom is sealed, pinching it closed if necessary. Gently flip the dough so the seam side faces down. Repeat this process with the remaining dough pieces. Place each ball into an individual, very lightly oiled plastic container large enough for the ball to double in volume. You can also place the balls on a lightly floured dough tray or baking sheet, dust their tops with flour, and cover with plastic wrap. Proof: Transfer the dough to the refrigerator to rest overnight, or for at least 12 hours. DAY 3Bring the dough to room temperature: The next day, remove the dough from the refrigerator 2 to 3 hours before you plan to bake and set it aside to reach room temperature. The dough should have substantially increased in volume while in the refrigerator. If it has not, allow it to increase in volume at room temperature before baking. The dough will be ready when it has increased in volume by 20 percent and passes the poke test. (This means it springs back slowly and leaves a slight indentation when poked.) If cooking with an Ooni pizza oven: Aim for 950°F (500°C), using the Ooni Infrared Thermometer to quickly and accurately check the temperature of the baking stone. If cooking with a home oven: Preheat your oven to its highest temperature. If you have a stone or steel, place in the center of the oven to preheat. Stretch: Flour the top of a dough ball. If it is inside a container, turn the dough out onto a generously floured surface. If it is resting on a dough tray or baking sheet, gently place your non-dominant hand ron top of the floured dough ball, then use a dough scraper to scoop up the dough. Invert the dough and gently lower it onto a generously floured surface. Try not to damage any of the dough’s structure, and be as minimally invasive as possible. Keep track of the “top” and “bottom” of the dough. (The top of your future pizza is the side currently facing the countertop.) Using extremely gentle movements and keeping fingertips flat and spread, apply pressure on the dough at 10 and 2 o’clock. Reposition your hands on the portion of dough nearest you. Move from the top of the dough toward your body, pressing downward and outward with each motion. Leave an inch along the rim untouched. Flip the dough over. The top of the future pizza is now facing upward. Continue stretching the dough, using the technique that works best for you. One approach: Leave the dough on the counter and, with one hand in the center, pull at 3, 6, 9, and 12 o’clock. You might also scoop up the dough from underneath, keeping your palms facing the counter, then turn it, stretching and pulling it in increments using your knuckles. Be very gentle and don’t be afraid to rely on gravity, that great stretcher of pizza dough. Regardless of your technique, stretch the dough until it reaches 10 to 11 inches in diameter. You will do one final stretch once on the peel. Transfer to the peel: Dust the peel with coarse rice flour and wipe your hands to remove any excess moisture. Gently scoop up the dough, sliding your hands beneath it with palms facing the work surface. Shake off any excess flour and transfer the dough to the floured peel. Using flattened and spread fingertips, palms facing upward from underneath, gently pull the dough until the disc reaches 12 inches in diameter. Be sure your hands are dry when you do this, otherwise the dough will stick to the peel. Build the pizza: Add your desired toppings. For the bake: If cooking with an Ooni pizza oven: Slide the pizza off the peel and into your Ooni oven. Cook for 1 to 2 minutes, turning the pizza regularly to ensure it cooks evenly. If cooking with a home oven: Slide the pizza off the peel and into your oven and onto the tray/steel/pizza stone. Cook for 6 to 7 minutes until the pizza is baked and browned, and the toppings are melted. Dan suggests assessing your pizza according to his “Pizza Evaluation Rubric,” which provides an extensive checklist for pizza quality —one which can be referred to, and improved upon, following each bake. Repeat with remaining dough balls, slice, serve and enjoy!
See details
NO-YEAST PIZZA CRUST RECIPE | ALLRECIPES
A tasty, quick pizza crust that uses no yeast.
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Pizza Dough and Crusts
Calories 112.3 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Pizza Dough and Crusts
Calories 112.3 calories per serving
- Roll dough into a 12-inch circle on a baking sheet.
See details
PIZZA DOUGH RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Cuisine italian
Reviews 4.5
Cuisine italian
- Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
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BASIC PIZZA DOUGH RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 10 minutes
Reviews 4.7
Total Time 2 hours 10 minutes
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
See details
EASY MARGHERITA PIZZA RECIPE (NO-YEAST) - SKINNYTASTE
Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.
From skinnytaste.com
Reviews 4.9
Total Time 45 minutes
Category Appetizer, Brunch, Dinner, Lunch, Snack
Cuisine American, Italian
Calories 236 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 45 minutes
Category Appetizer, Brunch, Dinner, Lunch, Snack
Cuisine American, Italian
Calories 236 kcal per serving
- Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
See details
DAN RICHER OF RAZZA SHARES HIS EVERYDAY PIZZA DOUGH RECIPE ...
Enter the pizza-verse of Razza Chef Dan Richer with this versatile everyday dough recipe with easy-to-source ingredients. Great for breads, too.
From ooni.com
From ooni.com
- Since opening in 2012, Razza Pizza Artigianale in Jersey City, New Jersey, has taken critics by storm. Its old school and lively approach to pizza is thanks to the owner, chef Dan Richer, whose obsession with artisanal Italian pizzas burns as hot as the wood-fired ovens he uses to cook them. From the homegrown yeast culture to the cherry-picked, locally sourced ingredients that adorn each pizza, everything at Razza is produced with intention. If you’re unable to visit, fear not: Richer’s new book, The Joy of Pizza, written in collaboration with Rome-based food journalist and author Katie Parla, is aimed at inspiring home cooks to reach for the same standards. To celebrate the release, Dan and Katie have kindly shared a few of their favorite recipes from the book, starting with this one. Dan’s Everyday Dough is a recipe so versatile, it stretches beyond the confines of pizza: ciabatta, English muffins, and even boule loaves can all be created using this same method. Made with white flour and commercial yeast (Dan prefers the Saf-instant brand), it’s accessible and straightforward. You can use any flour from your local supermarket (no special blend needed) and still achieve the flawless results Dan strives for using his Pizza Evaluation Rubric, the series of meticulous pizza quality checklists on which The Joy of Pizza is built. While we wouldn’t call this a beginner recipe — the method takes three days from start to finish — it is a straightforward introduction to the craft of creating and working with high-hydration dough, straight from the hands of a master. Once the initial mixing is done, each of the steps prior to baking take 5 minutes or less. The extra effort on your part will be rewarded through the rich flavor of the resulting dough. Dan believes this recipe is so special in part because it provides training for beginner- and intermediate-level bakers’ hands and helps build confidence in handling delicate, high-hydration dough. If you’re interested in developing your skillset across pizza styles, this recipe is a great place to start. Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Photographs by Eric Wolfinger. Illustrations by Katie Shelly. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved Time 3 days total, including proofing time YieldMakes 7 balls weighing about 250 grams each Equipment Electric mixer with dough hook attached (optional)Ooni Pizza Dough ScraperOoni Pizza OvenOoni Infrared Thermometer Ingredients 35 ounces (1000 grams) “00” flour (100%)1 teaspoon (3 grams) instant yeast (0.03%)3 cups (680 grams) water (68%) *If using a conventional oven, increase water to 760 grams, or 76% hydration1 ½ tablespoons (20 grams) fine sea salt (2%)Rice flour or fine semolina flour, for dusting Notes: Dan recommends a dough temperature of 78°F (25.5°C). To work out the ideal water temperature for achieving this, use this formula: (78°F x 3) − (Air Temperature + Flour Temperature + Friction Factor*) = Target Water Temperature (°F). *Friction factor is the heat generated through the action of kneading dough. How you knead the dough will have different friction factors, and therefore different dough temperatures: If you’re mixing by hand, the friction factor will be close to 0 (barely 1 or 2°F) If you’re using a mixer, depending on the brand, this can reach up to 40°F. To work out the friction factor of your mixer for a specific batch size, first mix the dough, then take the dough’s final temperature. Subtract the desired dough temperature (in this case, that’s 78°F) from the actual dough temperature, and the resulting figure will be the friction factor for that mixer and batch size. Method DAY 1If mixing by hand: Incorporate the ingredients: In a large bowl, mix together the flour and yeast. Add the water and mix with your fingertips or a spoon until no dry bits remain. Rest the dough: Set aside, covered with a clean kitchen towel, for 20 minutes to one hour to hydrate the flour. Incorporate the salt: Uncover the bowl. Sprinkle the salt over the dough and use your fingers to scissor-pinch it into the mixture. (Dan recommends using your thumb and first finger to work the salt in from one side of the dough to the other.) Knead: Once the salt is incorporated and dissolved, use four closed fingers (pinky to index) to mix without tearing, then press the dough gently onto itself. Rotate the bowl a half turn and repeat. Next, rotate the bowl a quarter turn and repeat the lifting/pressing process, then rotate another half turn and repeat. The dough will tighten up and strengthen during this series of stretch and folds. Covered with plastic wrap or a clean kitchen towel and set dough aside at room temperature for another 30 minutes. Repeat the stretch and folds every 30 minutes. After 2 hours of bulk fermentation, the dough should feel as if gas is building up inside. It should also pass the windowpane test: Stretch the dough carefully between your fingers and hold it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 30 minutes, then perform another set of stretch and folds. Cover with plastic wrap and place in the refrigerator to rest overnight. If it feels like there’s no gas production after 2 hours, set the bowl aside at room temperature until the dough has increased by at least 20 percent in volume before transferring to the refrigerator. Overnight, additional gas will develop. If using a mixer: In the bowl of a stand mixer fitted with a dough hook, first add 85% of the water, followed by the flour and yeast. Mix on a low speed until shaggy, then rest, covered, for 20 minutes to an hour. Incorporate the salt and continue mixing on a low speed until the dough is smooth and stretchy. Slowly add the remaining water. As soon as the water is fully incorporated, turn off the mixer. Transfer the dough to a very lightly oiled container and follow the recipe procedure above from the bulk ferment with stretch and fold steps. Using a mixer can reduce the total number of stretch and folds required to reach the desired stage of gluten development, so you may only need to do one series. Bulk fermentation is complete when the dough has increased in volume by at least 20 percent and passes the windowpane test (see above). DAY 2The next morning (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Stretch and fold the dough once more in the bowl; the dough will feel noticeably stronger. Cover with plastic wrap and return to the refrigerator. Divide and round: Before bed (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Turn the dough out onto a lightly floured work surface, allowing it to gently release from the bowl. Handle the dough with extreme care. Using a dough scraper, cut the dough into seven equal pieces weighing about 250 grams each. If you are making a pan pie, cut the dough into two equal pieces weighing about 890 grams each. Working with one piece of dough, lift the top half of the dough (from 12 o’clock) and press it into the center of the dough. Next, lift the bottom half of the dough and press it into the center. Take the left side of the dough and lift and press it into the center. Repeat with the right side. Then, gather all four corners and pull and fold them into the center of the ball, then gently press to attach. Do not flatten. Be sure the ball is rounded and the bottom is sealed, pinching it closed if necessary. Gently flip the dough so the seam side faces down. Repeat this process with the remaining dough pieces. Place each ball into an individual, very lightly oiled plastic container large enough for the ball to double in volume. You can also place the balls on a lightly floured dough tray or baking sheet, dust their tops with flour, and cover with plastic wrap. Proof: Transfer the dough to the refrigerator to rest overnight, or for at least 12 hours. DAY 3Bring the dough to room temperature: The next day, remove the dough from the refrigerator 2 to 3 hours before you plan to bake and set it aside to reach room temperature. The dough should have substantially increased in volume while in the refrigerator. If it has not, allow it to increase in volume at room temperature before baking. The dough will be ready when it has increased in volume by 20 percent and passes the poke test. (This means it springs back slowly and leaves a slight indentation when poked.) If cooking with an Ooni pizza oven: Aim for 950°F (500°C), using the Ooni Infrared Thermometer to quickly and accurately check the temperature of the baking stone. If cooking with a home oven: Preheat your oven to its highest temperature. If you have a stone or steel, place in the center of the oven to preheat. Stretch: Flour the top of a dough ball. If it is inside a container, turn the dough out onto a generously floured surface. If it is resting on a dough tray or baking sheet, gently place your non-dominant hand ron top of the floured dough ball, then use a dough scraper to scoop up the dough. Invert the dough and gently lower it onto a generously floured surface. Try not to damage any of the dough’s structure, and be as minimally invasive as possible. Keep track of the “top” and “bottom” of the dough. (The top of your future pizza is the side currently facing the countertop.) Using extremely gentle movements and keeping fingertips flat and spread, apply pressure on the dough at 10 and 2 o’clock. Reposition your hands on the portion of dough nearest you. Move from the top of the dough toward your body, pressing downward and outward with each motion. Leave an inch along the rim untouched. Flip the dough over. The top of the future pizza is now facing upward. Continue stretching the dough, using the technique that works best for you. One approach: Leave the dough on the counter and, with one hand in the center, pull at 3, 6, 9, and 12 o’clock. You might also scoop up the dough from underneath, keeping your palms facing the counter, then turn it, stretching and pulling it in increments using your knuckles. Be very gentle and don’t be afraid to rely on gravity, that great stretcher of pizza dough. Regardless of your technique, stretch the dough until it reaches 10 to 11 inches in diameter. You will do one final stretch once on the peel. Transfer to the peel: Dust the peel with coarse rice flour and wipe your hands to remove any excess moisture. Gently scoop up the dough, sliding your hands beneath it with palms facing the work surface. Shake off any excess flour and transfer the dough to the floured peel. Using flattened and spread fingertips, palms facing upward from underneath, gently pull the dough until the disc reaches 12 inches in diameter. Be sure your hands are dry when you do this, otherwise the dough will stick to the peel. Build the pizza: Add your desired toppings. For the bake: If cooking with an Ooni pizza oven: Slide the pizza off the peel and into your Ooni oven. Cook for 1 to 2 minutes, turning the pizza regularly to ensure it cooks evenly. If cooking with a home oven: Slide the pizza off the peel and into your oven and onto the tray/steel/pizza stone. Cook for 6 to 7 minutes until the pizza is baked and browned, and the toppings are melted. Dan suggests assessing your pizza according to his “Pizza Evaluation Rubric,” which provides an extensive checklist for pizza quality —one which can be referred to, and improved upon, following each bake. Repeat with remaining dough balls, slice, serve and enjoy!
See details
MASTER PIZZA DOUGH | ALLRECIPES
I have tried numerous pizza dough recipes, and just loved this one! If you prefer a chewier/crispy crust, this one is for you. I did use a 12" pan, so my crust was a tad thin. However, I don't care …
From allrecipes.com
From allrecipes.com
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HOW TO MAKE PIZZA DOUGH WITH RAPID RISE YEAST - EASY RECIPE
May 24, 2020 · However, after the yeast eats into the pizza dough, it will gradually deteriorate. What works best is after the first rise or just before then. After bringing out the dough from the …
From zimpizza.com
From zimpizza.com
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POOLISH PIZZA DOUGH (WITH YEAST OR SOURDOUGH STARTER ...
Jul 01, 2020 · Just like when making regular pizza dough you would add a little sugar to activate your yeast, Michele’s recipe calls for the same procedure even in the poolish phase. If using fresh yeast…
From electricbluefood.com
From electricbluefood.com
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YEAST FREE GLUTEN FREE PIZZA DOUGH. READY IN MINUTES!
Feb 16, 2015 · Instructions. First, make the pizza crust. In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of …
From glutenfreeonashoestring.com
From glutenfreeonashoestring.com
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BEST GLUTEN FREE PIZZA DOUGH - AWARD-WINNING MIX AND ...
This gluten free pizza dough recipes also works on the grill! Yes, I’m talking grilled gluten free pizza, here. SO yummy – just rise it according to the recipe, then grill instead of baking in the oven. It imparts a real pizza …
From gfjules.com
From gfjules.com
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THE BEST PIZZA DOUGH EVER - COPYKAT RECIPES
Nov 08, 2019 · The dough will form into a ball. Process until the dough is smooth and elastic. The dough will be sticky if you are going to use the dough immediately or within a few days place into a bowl that has been sprayed with non-stick spray, cover dough …
From copykat.com
From copykat.com
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EASY NO-KNEAD PIZZA DOUGH RECIPE - SIMPLY RECIPES
Jan 11, 2022 · This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four "personal sized" 10-inch pizzas. Instant or rapid-rise yeast is actually a different strain of yeast from the usual granulated yeast…
From simplyrecipes.com
From simplyrecipes.com
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BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
Jun 09, 2021 · Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
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HOMEMADE PIZZA DOUGH | RICARDO
Dec 03, 2008 · Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough …
From ricardocuisine.com
From ricardocuisine.com
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QUICK PIZZA DOUGH RECIPE | SAINSBURY`S MAGAZINE | RECIPE ...
No problem. If you have a food processor, you can have a batch of pasta dough ready in about two minutes flat. The fast-working action of the food processor blade mixes those eggs into the flour faster than your fingers ever could — and gives the dough a good kneading at the same time. The resulting dough …
From pinterest.co.uk
From pinterest.co.uk
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BEST PIZZA DOUGH RECIPE - TASTES BETTER FROM SCRATCH
Mar 18, 2019 · 4. Divide the dough into 2-3 balls depending on whether you want to make thin crust pizzas or a thicker, chewy pizza crust. I personally like to divide my pizza dough recipe into three because I like the thin crust pizza. 5. Roll into pizza …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
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10 BEST FROZEN BREAD DOUGH RECIPES | YUMMLY
Jan 22, 2022 · The Best Frozen Bread Dough Recipes on Yummly | Frozen Bread Dough Bagels, Frozen Bread Dough Rolls, Frozen Bread Dough Cinnamon Rolls ... pizza dough. Basically Perfect Bread Dough Something Swanky. ... warm water, salt, non fat dry milk. Basic Sweet Bread Dough Hiroko Liston. dry yeast…
From yummly.com
From yummly.com
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GLUTEN-FREE PIZZA CRUST | MINIMALIST BAKER RECIPES
Sep 18, 2021 · Oh my goodness! The pizza dough recipe I’ve been waiting for! I have had a couple GF pizza dough recipes that were ok; they functioned as a pizza, but they did not make me WANT to make pizza…
From minimalistbaker.com
From minimalistbaker.com
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SIMPLE VEGAN PIZZA | MINIMALIST BAKER RECIPES
Jul 01, 2014 · *For those who use a pizza pan instead of the rack method, I use a fine layer of cornmeal- preferably white cornmeal- on a pizza pan and place the dough on top of the meal for baking. *I …
From minimalistbaker.com
From minimalistbaker.com
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PIZZA DOUGH RECIPE {QUICK AND EASY!} - BELLY FULL
Oct 16, 2020 · Pizza Dough Recipe Tips. Use fresh yeast for the dough.You know the yeast is still good if it foams. If not, toss it and get a new batch. (For reference, one packet of yeast …
From bellyfull.net
From bellyfull.net
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HOW TO MAKE ANY PIZZA DOUGH RECIPE LIGHT & FLUFFY!
May 23, 2013 · Personnaly I don’t like sugar in my pizza dough but have been eager to make homemade pizza instead of buying unheathy GMO pizza starting at 15.00 $ a pop. Your comments have made me think I add the salt too soon, in the yeast…
From weedemandreap.com
From weedemandreap.com
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PIZZA DOUGH PROPORTIONS, AUTOMATIC CALCULATOR | ALEX
Jul 12, 2015 · Pizza(s) grams (Dough ball weight) 200 grams dough ball = small pizza, 300 grams = big one %Water Content (goes from 50% to 70% water content, 57% being the default value. Watch the video to understand why it matters) You need : • g Flour • g (or ml) Water • g Salt • g Fresh Yeast
From frenchguycooking.com
From frenchguycooking.com
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HOW TO MAKE PIZZA DOUGH WITH RAPID RISE YEAST - EASY RECIPE
May 24, 2020 · However, after the yeast eats into the pizza dough, it will gradually deteriorate. What works best is after the first rise or just before then. After bringing out the dough from the …
From zimpizza.com
From zimpizza.com
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POOLISH PIZZA DOUGH (WITH YEAST OR SOURDOUGH STARTER ...
Jul 01, 2020 · Just like when making regular pizza dough you would add a little sugar to activate your yeast, Michele’s recipe calls for the same procedure even in the poolish phase. If using fresh yeast…
From electricbluefood.com
From electricbluefood.com
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YEAST FREE GLUTEN FREE PIZZA DOUGH. READY IN MINUTES!
Feb 16, 2015 · Instructions. First, make the pizza crust. In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of …
From glutenfreeonashoestring.com
From glutenfreeonashoestring.com
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THIN-CRUST PIZZA DOUGH RECIPE | ALLRECIPES
I loved this pizza dough better than any others that I have had. I used 1/2 tsp salt and 2 tsp of Italian herbs. I cooked it at 485 degrees for 10-12 minutes on a perforated non stick pizza pan. The crust was thin and browned perfectly. The inside of my cabinet doors are were my go-to recipes …
From allrecipes.com
From allrecipes.com
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HOW TO MAKE ANY PIZZA DOUGH RECIPE LIGHT & FLUFFY!
May 23, 2013 · Personnaly I don’t like sugar in my pizza dough but have been eager to make homemade pizza instead of buying unheathy GMO pizza starting at 15.00 $ a pop. Your comments have made me think I add the salt too soon, in the yeast…
From weedemandreap.com
From weedemandreap.com
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PIZZA DOUGH PROPORTIONS, AUTOMATIC CALCULATOR - ALEX
Jul 12, 2015 · Pizza(s) grams (Dough ball weight) 200 grams dough ball = small pizza, 300 grams = big one %Water Content (goes from 50% to 70% water content, 57% being the default value. Watch the video to understand why it matters) You need : • g Flour • g (or ml) Water • g Salt • g Fresh Yeast
From frenchguycooking.com
From frenchguycooking.com
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THE BEST PIZZA DOUGH RECIPE. POSSIBLY EVER. SERIOUSLY.
May 27, 2016 · Lightly grease two pizza pans (or prepare your pizza stone). Carefully place the dough onto the pans and let rise for 15 or 20 minutes. Top with your favorite sauce, cheese, and …
From buythiscookthat.com
From buythiscookthat.com
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10 BEST PHYLLO DOUGH APPETIZERS RECIPES - YUMMLY
Jan 20, 2022 · non-stick cooking spray, phyllo dough, mayonnaise, salt, chopped fresh parsley and 8 more All-Natural Caramel Corn Appetizers KitchenAid brown rice syrup, coconut sugar, dairy …
From yummly.com
From yummly.com
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PIZZA DOUGH IN 10 MINUTES - KITCHENAID MIXER MAGIC - 5 ...
May 05, 2020 · Pizza dough in 10 minutes from 5starcookies using KithcenAid mixer How to make pizza dough in 10 minutes using the mixer? Ingredients. 5 1/2 + 1/8 cups AP flour (please read note below if you want to measure correctly) 1 TBSP instant yeast or active yeast…
From 5starcookies.com
From 5starcookies.com
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