Chef Joeys Abm Pizza Crust Recipes

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PIZZA DOUGH FOCACCIA (ABM)



Pizza Dough Focaccia (Abm) image

I got the pizza dough recipe from my Breadman Breadmachine book. I made a 2 lb. dough. I put the ingredients into the machine in the order as I have listed them. I added fresh and dried herbs, a small piece of pimento from a jar, some kalamata olives as well as some minced garlic and Romano cheese. I cut everything up fairly fine. I also sprinkled some fresh ground smoked black pepper on this. The possiblities for this are endless, depending on what you like. You could probably divide this in half and make two smaller focaccias if you wish, though, the cooking time might be different with a smaller focaccia.

Provided by Chef Joey Z.

Categories     Breads

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 cups warm water (100-115'F)
2 tablespoons olive oil
2 teaspoons salt (I used the large crystal sea salt)
3 1/4 cups all-purpose flour
1 cup spelt flour (I used sprouted)
2 teaspoons raw sugar
2 teaspoons yeast (I used the red star from the little brown jar)

Steps:

  • Put all the ingredients into the bread machine in the order given.
  • Turn it on to your dough setting.
  • When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
  • Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
  • Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want.
  • At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
  • Let the dough rise for about 15-20 minutes.
  • Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven.
  • When done, remove with your pizza peel and set on a metal wrack to cool.
  • Bon Appetit!

Nutrition Facts : Calories 295.6, Fat 5.2, SaturatedFat 0.7, Sodium 778.5, Carbohydrate 53.6, Fiber 2.1, Sugar 1.6, Protein 7.5

THIN-CRUST PIZZA DOUGH



Thin-Crust Pizza Dough image

A quick, easy, and delicious recipe for thin-crust pizza.

Provided by Lynda Q

Categories     Bread     Pizza Dough and Crust Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

Steps:

  • Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
  • Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
  • Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g

CHEF JOEY'S POLENTA CRUST PIZZA



Chef Joey's Polenta Crust Pizza image

Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.

Provided by Chef Joey Z.

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (18 ounce) package polenta (pre-cooked)
2 teaspoons italian seasoning (divided)
1 tablespoon filtered water
1 tablespoon arrowroot
2 tablespoons wheat flour
1 teaspoon garlic powder
1/2 cup romano cheese (grated)
4 slices smoked tempeh (cut into small pieces)
1 cup prepared spaghetti sauce (You could also use pizza sauce)
1/2 cup broccoli, heads (thinly sliced)
3 scallions (cut in small slices)
1 roasted pepper (I used the the sweet roasted ones in a jar)
1 cup goat mozzarella cheese (shredded)

Steps:

  • Preheat your oven to 450'F.
  • Spray a 12 inch pizza pan with oil.
  • Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
  • Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
  • Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
  • Bake it in your preheated oven for 15 minutes.
  • While its cooking, cut up your broccoli heads, scallion and pepper.
  • When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
  • Put back into the oven for 25 minutes.
  • Remove when done, let stand for 5 minutes before serving.
  • Bon Appetit!

Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28

CHEF JOEY'S VEGAN PIZZA CRUST



Chef Joey's Vegan Pizza Crust image

I made this tonight and have to say it was one of the most delicious crusts I've ever made. It was light and fluffy. Best of all it's totally Vegan. I used a 12" non-stick pizza pan but a 15" pan would work too.

Provided by Chef Joey Z.

Categories     Breads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup spelt flour
1 cup whole wheat pastry flour
1/4 cup cornflour
3/4 cup raw sugar
1/2 teaspoon mixed Italian herbs (or herbs of choice)
1 1/2 teaspoons baking powder (aluminum free)
3/4 teaspoon baking soda
1 1/4 cups plain soy yogurt (soy)
2 tablespoons olive oil

Steps:

  • In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
  • Process these dry ingredients well, making sure all the ingredients are combined.
  • Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
  • The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
  • Don't add too much more flour however, you don't want the dough to be tough.
  • Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
  • Oil the pizza pan with a little olive oil.
  • In the meantime prepare your toppings.
  • When the 25 minutes have passed press the dough onto the pizza pan.
  • Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
  • Bon Appetit!

Nutrition Facts : Calories 334.1, Fat 7.8, SaturatedFat 1.1, Sodium 373.6, Carbohydrate 65.1, Fiber 3.8, Sugar 37.6, Protein 4.5

JAY'S SIGNATURE PIZZA CRUST



Jay's Signature Pizza Crust image

I found this on Allrecipes. It has almost 2000 reviews. I made some changes according to some of the reviews. First, I made it in my bread machine and used 1 tablespoon of white sugar and added 1 teaspoon each of garlic powder, onion powder and italian seasoning. I also added 1 tablespoon of flour at a time while the machine was in the mixing cycle until it formed a ball and came away from the sides. I learned this from a bread machine cookbook that I have. Just don't open the lid while it is in the rising stage.

Provided by Naturelover

Categories     Low Cholesterol

Time 50m

Yield 15 serving(s)

Number Of Ingredients 6

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar (I used 1 tablespoon of white sugar)
1 1/2 cups warm water (110 degrees F or 45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
  • Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  • Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
  • Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking it.
  • Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Nutrition Facts : Calories 119.4, Fat 2.1, SaturatedFat 0.3, Sodium 156.5, Carbohydrate 21.6, Fiber 0.9, Sugar 0.2, Protein 3.1

PIZZA DOUGH (ABM)



Pizza Dough (Abm) image

This is from my bread machine recipe book... I keep misplacing the book so I'm putting this recipe here so I can always find it!! You can double the recipe if your bread machine can handle 1 1/2 pound loaves.

Provided by my3beachbabes

Categories     Breads

Time 1h35m

Yield 1 pizza crust, 8 serving(s)

Number Of Ingredients 7

3/4 cup water, 80-90 degrees F
2 tablespoons vegetable oil
2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast
1 tablespoon italian seasoning (optional)

Steps:

  • Add lukewarm water and oil to pan. Add flour, sugar, italian seasoning and salt to the pan. Tap pan to settle dry ingredients, then push some ingredients to the corner. Make a well in the center of dry ingredients; add yeast. Lock pan into breadmaker. Program breadmaker for the dough cycle. When done, remove dough from the pan and place on a floured surface. Knead for 1 minute the let dough rest for 15 minutes.
  • Roll dough out to fit your pizza pan. Place on greased pan. Top as desired and bake in a 425 degree oven for 10 - 15 minutes or until nicely browned.

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