How to Make Pizza Dough #PizzaWorld

How to Make Pizza Dough #PizzaWorld

Ingredients:

Serves: 2

• 175 g bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon caster sugar
• 1 teaspoon dried yeast
• 1 1/2 tablespoons olive oil
• 125 ml hot water

Directions:

Prep Time: 20 mins Total Time: 1 1/2 hrs

1. Sift flour, salt, sugar and yeast into a bowl. Mix them. Add the olive oil and water.

2. Mix it to form a ball of dough with a wooden spoon (hands may be needed).

3. Flour a work surface. Knead the dough for five minutes or until smooth and stretchy.

4. Grease a bowl and place the dough into it. Cover with a damp cloth and put in a warm place for an hour or until it has doubled in size.

5. When dough has risen knead for a few more minutes.

6. Now it is ready to be pressed down and turned into a pizza. Note: This is a great dough recipe. My family all loved it. It was really easy to make. We used it to make a Barbecued Chicken Pizza. This is the best pizza dough recipe we have used. We cooked it at 450 degrees F for 10 minutes.

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Hand-Tossed Pizza and Toppings #PizzaWorld

Hand-Tossed Pizza and Toppings #PizzaWorld

Make your own pizza dough and pizza sauce to suits your tastes.

Yield: Makes 2 pizzas (14 in.); 8 to 12 servings

Ingredients:

• Make your own pizza dough

• 1 1/2 cups pizza sauce

• 4 cups shredded 100% whole-milk mozzarella cheese (1 lb.)

• 4 ounces meat such as thinly sliced salami or pepperoni

• 3 to 4 cups thinly sliced vegetables such as red onions, mushrooms, bell peppers, or pitted ripe olives

• 2 to 4 tablespoons seasonings such as chopped fresh jalapeño chilies or minced garlic (optional)

Preparation:

1. Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour. Coat two 14-inch pizza screens or pizza pans with cooking oil spray.

2. Remove dough from bags; coat with flour. On a lightly floured board, roll each ball into a 10-inch round.

3. Shake excess flour from dough, toss each round until it is stretched to 14 inches. Or lay each on a floured board and gently stretch to 14 inches. Lay crusts on prepared pizza screens or pans; don't press dough down.

4. Spread 3/4 cup quick pizza sauce over each crust to within 1 inch of edge. Let stand, uncovered, at room temperature up to 3 hours. Shortly before baking, distribute half the cheese, meat, vegetables, and seasonings over each crust.

5. Set screens or pans on the bottom rack or on a heated baking stone (see notes) on bottom rack in a 500° oven (one at a time if you have only one oven). Bake until crust is browned on the bottom (lift one edge to check), 10 to 15 minutes. Slide each pizza onto a board and cut into wedges.

Some Favorite Toppings:

Hot Spicy Chicken:

Top each round with 3/4 cup quick pizza sauce; 1 1/2 cups shredded sautéed chicken breast mixed with 3 to 4 tablespoons hot sauce; 2 cups shredded 100% whole-milk mozzarella cheese; 3/4 cup thinly sliced red onion; 2 to 4 tablespoons thinly sliced fresh jalapeño chilies; 1 to 2 tablespoons minced garlic; 4 ounces uncooked firm chorizo, cut into 1/2-inch chunks; and paprika to taste.

Margherita:

Brush each round with 1 tablespoon extra-virgin olive oil; top with 2 cups shredded 100% whole-milk mozzarella cheese and 1 1/2 teaspoons dried basil. Bake until top is lightly browned, about 10 minutes. Distribute about 18 fresh basil leaves mixed with 1 teaspoon olive oil over pizza; continue baking until crust is browned on the bottom, about 4 minutes longer. Meanwhile, drain 8 thin tomato slices on paper towels; arrange on baked pizza.

Vegetable:

Top each round with 1 cup quick pizza sauce; 2 cups shredded 100% whole-milk mozzarella cheese; 1/2 cup each thinly sliced red onion, green bell pepper, zucchini, and drained oil-packed dried tomato halves; and 1 jar (6 1/2 oz.) marinated artichoke hearts, drained.

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Chicago-Deep-Dish-Style Pizza #PizzaWorld

Chicago-Deep-Dish-Style Pizza #PizzaWorld

Ingredients

• 1 cup warm tap water (110-115 deg)
• 1 pkg active dry yeast
• 3 1/2 flour
• 1/2 cup coarse ground cornmeal
• 1 salt
• 1/4 cup vegetable oil
• 1 mozzarella, sliced
• 1 sausage, removed from the casing and crumbled
• 1 28oz can whole tomatoes, drained and coarsely crushed
• 2 g!rlic cloves, peeled and minced
• 3 dried oregano, or 5 fresh basil leaves, shredded
• 4 tbs freshly grated parmesan cheese

Instructions

1. Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.

2. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

3. Preheat the oven to 500 degrees F. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, and drain it of its excess fat. Drain and chop the tomatoes. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

4. Bake for 15 minutes at 500 degrees F. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.

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