PROFESSIONAL PIZZA DOUGH RECIPES
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.
Provided by Suzanne Lenzer
Total Time 30 minutes
Yield 2 crusts (4 servings)
Number Of Ingredients 6
Steps:
- Make the dough:
- Make the pizza:
Nutrition Facts : @context http//schema.org, Calories 500, UnsaturatedFatContent 12 grams, CarbohydrateContent 76 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 2 grams, SodiumContent 414 milligrams, SugarContent 0 grams
PIZZA DOUGH RECIPE - NYT COOKING
This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)
Provided by David Tanis
Total Time 20 minutes
Yield 4 dough balls (8 ounces/225 grams each)
Number Of Ingredients 4
Steps:
- Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
- Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
- Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
- Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
- To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
Nutrition Facts : @context http//schema.org, Calories 253, UnsaturatedFatContent 3 grams, CarbohydrateContent 48 grams, FatContent 3 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 0 grams, SodiumContent 153 milligrams, SugarContent 0 grams
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PIZZA-DOUGH CINNAMON ROLLS - PUREWOW
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Reviews 3.0
Total Time 1 hours 15 minutes
Calories 528 calories per serving
- 1. Preheat the oven to 375�F. Grease a 9-by-13-inch pan with nonstick spray. 2. Make the Cinnamon Rolls: In a medium bowl, mix the melted butter with the sugar, flour, cinnamon and vanilla extract to combine. Set aside. 3. On a lightly floured surface, roll out the dough into a �-inch-thick rectangle. (It should be about 12 inches by 15 inches, but no need to be precise.) 4. Dollop the cinnamon filling all over the dough, then spread evenly to cover, reaching all the way to the edges. 5. Starting with the long side of the rectangle that's closest to you, roll the dough away from you into a tight spiral. When the dough is fully rolled, use a serrated knife to slice the dough into 9 even pieces (each about 1� inches thick). 6. Transfer the cinnamon rolls to the prepared pan, leaving space between them for the dough to expand. 7. In a small bowl, whisk the egg and water to combine. Brush the egg wash onto the rolls, then transfer the baking dish to the oven. Bake until the rolls are golden and the filling is bubbly, 30 to 40 minutes. Let cool for 15 minutes. 8. Make the Icing: In a medium bowl, whisk the confectioners' sugar with the milk and vanilla extract to combine. Drizzle the frosting over the slightly cooled rolls. Serve warm, immediately. Cooled rolls can be stored for up to two days and reheated at a low temperature in the oven (or in the microwave).
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Total Time 20 minutes
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