PIZZA CRUST FOR BREAD MACHINE RECIPE | ALLRECIPES
A crusty, chewy pizza crust! Our family's favorite! Try make two pizza crusts at once by removing the dough from the machine once it hits the rise cycle and place in a separate bowl. Now you are ready to begin the second crust!
Provided by Marian Collins
Categories Pizza Dough and Crusts
Yield 1 large pizza crust
Number Of Ingredients 7
Steps:
- Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.n
- Remove after rise cycle and use with your favorite pizza recipe.n
Nutrition Facts : Calories 85.5 calories, CarbohydrateContent 16.3 g, FatContent 1 g, FiberContent 0.7 g, ProteinContent 2.4 g, SaturatedFatContent 0.1 g, SodiumContent 195.3 mg, SugarContent 0.2 g
CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI UNITED KINGDOM
Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza!Makes 3 x 330g dough balls or 4 x 250g dough balls
Provided by Ooni Pizza Ovens
Total Time 4 hours 21 minutes
Prep Time 4 hours 20 minutes
Cook Time 1 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for around 2 hours or until doubled in size.If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for around 2 hours or until doubled in size.
- When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30-60 minutes, or until doubled in size.
- Kneading and stretching the dough:Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.
- Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
Nutrition Facts : ServingSize 4,
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