RESTAURANT PIZZA DOUGH RECIPE RECIPES
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 10 minutes0S
Prep Time 1 hours 5 minutes0S
Cook Time 1 hours 5 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 390 calories
SOURDOUGH PIZZA DOUGH - THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
Provided by Maurizio Leo
Total Time 24 hours 10 minutes
Prep Time 24 hours
Cook Time 10 minutes
Yield 12
Number Of Ingredients 6
Steps:
- (9:00 a.m.)Add the ingredients to a mixing bowl or stand mixer. Mix until medium development (the dough should be smooth, but still a little shaggy, and elastic. Transfer the dough to a bulk fermentation container and cover.
- (9:15 a.m. to 11:45 a.m.)This dough will need 3 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
- (Overnight, 11:45 am to 11:00 a.m.)Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer back to the oiled bowl, seam side down. Cover the bowl and transfer to the refrigerator overnight.
- (11:00 a.m.)Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.
- (11:30 a.m. to 5:30 p.m.)Proof the dough out on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven, alternatively, you can place the dough back into the fridge until the next day.
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
More about "restaurant pizza dough recipe recipes"
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details
SOURDOUGH PIZZA DOUGH - THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
From theperfectloaf.com
Total Time 24 hours 10 minutes
From theperfectloaf.com
Total Time 24 hours 10 minutes
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
See details
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details
SOURDOUGH PIZZA DOUGH - THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
From theperfectloaf.com
Total Time 24 hours 10 minutes
From theperfectloaf.com
Total Time 24 hours 10 minutes
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
See details
PIZZA DOUGH III RECIPE | ALLRECIPES
Having said that this is my new dough recipe for pan pizza. The amount of flour listed did not work. ... I always use a little semolina flour in my dough though. Just a note for this and most pizza dough recipes - if you don't want a deep dish style, bread-like crust you need to keep adding more flour and roll the dough …
From allrecipes.com
From allrecipes.com
See details
PIZZA DOUGH RECIPE - JO COOKS
Why do I need olive oil. Oil is truly important when it comes to pizza dough and it’s a multi-functional ingredient when it comes to pizza dough production. Adding oil to your pizza can affect everything from the crispiness to flavor of the crust, as well as the way the dough …
From jocooks.com
From jocooks.com
See details
BREAD MACHINE THIN CRUST PIZZA DOUGH RECIPE | ALLRECIPES
Love this recipe, quick, easy, and amazing with these additional steps: added garlic powder and oregano to the dough when mixing, added great flavor. also added a step with oil: oil a large bowl and ball of dough…
From allrecipes.com
From allrecipes.com
See details
DOMINOS PIZZA DOUGH COPYCAT RECIPE | FASTFOOD-RECIPES ...
Divide the pizza dough mixture into four pieces and put each piece into its own freezer bag. You can freeze the dough to save for another day if required. Around an hour and a half before baking allow the pizza dough to rise at room temperature. After approximately 90 mins stretch each dough …
From fastfood-recipes.com
From fastfood-recipes.com
See details
SIMPLE NO KNEAD PIZZA DOUGH RECIPE | MY BAKING ADDICTION
Apr 06, 2011 · This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza dough and focaccia. It also makes a lot of dough, but the beauty is that you can store the leftover dough …
From mybakingaddiction.com
From mybakingaddiction.com
THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL
Jan 05, 2021 · Best pizza dough recipe I’ve ever used at home. Tastes like what you get at a pizzeria. Throwing away my old pizza dough recipe..this is my new one. My only mod..used 2/3 of the …
From tasteandtellblog.com
From tasteandtellblog.com
See details
HOMEMADE PIZZA DOUGH - RICARDO
Dec 03, 2008 · Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. This recipe …
From ricardocuisine.com
From ricardocuisine.com
See details
PIZZA DOUGH - THE BEST PIZZA CRUST ... - NATASHASKITCHEN.COM
Apr 24, 2020 · The #1 Secret to the Best Pizza Dough: Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, it’s the process that makes all the difference. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza …
From natashaskitchen.com
From natashaskitchen.com
See details
PIZZA DOUGH RECIPE - JO COOKS
Why do I need olive oil. Oil is truly important when it comes to pizza dough and it’s a multi-functional ingredient when it comes to pizza dough production. Adding oil to your pizza can affect everything from the crispiness to flavor of the crust, as well as the way the dough …
From jocooks.com
From jocooks.com
See details
BREAD MACHINE THIN CRUST PIZZA DOUGH RECIPE | ALLRECIPES
Love this recipe, quick, easy, and amazing with these additional steps: added garlic powder and oregano to the dough when mixing, added great flavor. also added a step with oil: oil a large bowl and ball of dough…
From allrecipes.com
From allrecipes.com
See details
DOMINOS PIZZA DOUGH COPYCAT RECIPE | FASTFOOD-RECIPES.CO…
Divide the pizza dough mixture into four pieces and put each piece into its own freezer bag. You can freeze the dough to save for another day if required. Around an hour and a half before baking allow the pizza dough to rise at room temperature. After approximately 90 mins stretch each dough …
From fastfood-recipes.com
From fastfood-recipes.com
See details
SIMPLE NO KNEAD PIZZA DOUGH RECIPE | MY BAKING ADDICTION
Apr 06, 2011 · This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza dough and focaccia. It also makes a lot of dough, but the beauty is that you can store the leftover dough …
From mybakingaddiction.com
From mybakingaddiction.com
THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL
Jan 05, 2021 · Best pizza dough recipe I’ve ever used at home. Tastes like what you get at a pizzeria. Throwing away my old pizza dough recipe..this is my new one. My only mod..used 2/3 of the …
From tasteandtellblog.com
From tasteandtellblog.com
See details
HOMEMADE PIZZA DOUGH - RICARDO
Dec 03, 2008 · Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. This recipe …
From ricardocuisine.com
From ricardocuisine.com
See details
PIZZA DOUGH - THE BEST PIZZA CRUST (VIDEO ... - NATASHASKITC…
Apr 24, 2020 · The #1 Secret to the Best Pizza Dough: Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, it’s the process that makes all the difference. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza …
From natashaskitchen.com
From natashaskitchen.com
See details
BEST HOMEMADE PIZZA DOUGH {1 RECIPE - 365 DAYS OF BAKING
Jul 30, 2020 · Rebecca suggests using it in other recipes in her book as well, such as the Italian-style Wood-Fired pizza, Stone-Cooked Pizza (page 43) or Cool-Kitchen Grilled Pizza (page 44). You …
From 365daysofbakingandmore.com
From 365daysofbakingandmore.com
See details
5 MINUTE PIZZA DOUGH RECIPE (NO RISE, NO KNEAD DOUGH)
Every once in a blue moon you stumble onto a recipe so simple, yet so versatile that it's mind altering. This 5 minute pizza dough is one of those recipes. 'Wait!' You say. 'It's pizza dough. Ok, so it's 5 minute pizza dough, but what's special about that? It's for pizza, right?' Yes. And at the same time, a definitive and resounding no. Yes, this is a great pizza dough recipe…
From unclejerryskitchen.com
From unclejerryskitchen.com
See details
PIZZA PIZZAS RECIPE | ALTON BROWN | FOOD NETWORK
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the ...
From foodnetwork.com
From foodnetwork.com
See details
ITALIAN PIZZA RECIPES : FOOD NETWORK | FOOD NETWORK
Mozzarella, basil and tomato sauce combine to create the ultimate Italian pizza.
From foodnetwork.com
From foodnetwork.com
See details
NEAPOLITAN PIZZA DOUGH RECIPE - THURSDAY NIGHT PIZZA
Oct 04, 2019 · 1. Start the Neapolitan pizza dough two days ahead. Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. True Neapolitan pizza dough, which is made of only flour, salt, yeast, and water, gets its superior flavor and texture from a longer fermentation time (in my recipe…
From thursdaynightpizza.com
From thursdaynightpizza.com
See details
HOMEMADE PIZZA DOUGH - RICARDO
Dec 03, 2008 · Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. This recipe …
From ricardocuisine.com
From ricardocuisine.com
See details
PIZZA DOUGH - THE BEST PIZZA CRUST ... - NATASHASKITCHEN.COM
Apr 24, 2020 · The #1 Secret to the Best Pizza Dough: Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, it’s the process that makes all the difference. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza …
From natashaskitchen.com
From natashaskitchen.com
See details
5 MINUTE PIZZA DOUGH RECIPE (NO RISE, NO KNEAD DOUGH)
Every once in a blue moon you stumble onto a recipe so simple, yet so versatile that it's mind altering. This 5 minute pizza dough is one of those recipes. 'Wait!' You say. 'It's pizza dough. Ok, so it's 5 minute pizza dough, but what's special about that? It's for pizza, right?' Yes. And at the same time, a definitive and resounding no. Yes, this is a great pizza dough recipe…
From unclejerryskitchen.com
From unclejerryskitchen.com
See details
PIZZA PIZZAS RECIPE | ALTON BROWN | FOOD NETWORK
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the ...
From foodnetwork.com
From foodnetwork.com
See details
ITALIAN PIZZA RECIPES : FOOD NETWORK | FOOD NETWORK
Mozzarella, basil and tomato sauce combine to create the ultimate Italian pizza.
From foodnetwork.com
From foodnetwork.com
See details
NEAPOLITAN PIZZA DOUGH RECIPE - THURSDAY NIGHT PIZZA
Oct 04, 2019 · 1. Start the Neapolitan pizza dough two days ahead. Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. True Neapolitan pizza dough, which is made of only flour, salt, yeast, and water, gets its superior flavor and texture from a longer fermentation time (in my recipe…
From thursdaynightpizza.com
From thursdaynightpizza.com
See details
CAPUTO 00 FLOUR PIZZA DOUGH RECIPE | DITALIA FINE ITALIAN ...
Aug 14, 2017 · Great pizza starts with the right dough. Brian, our wholesale manager, has spent countless hours developing his special dough recipe and has been kind enough to share his secrets. Featuring Caputo 00 Flour, Brian’s dough provides the perfect canvas for any pizza…
From ditalia.com
From ditalia.com
See details
