BREAD MACHINE PIZZA DOUGH
This bread machine pizza dough will make pizza night your favorite meal of the week! Perfectly crispy, chewy, yet pillowy soft this homemade pizza dough beats anything you'll ever get at the store. Plus, it's super simple!
Provided by Marina | Let the Baking Begin
Categories Main Entree
Time 2h15m
Number Of Ingredients 6
Steps:
- Add all ingredients to the bread machine's baking pan in the order listed (4 cups flour, 1 3/4 cups water, 1 tbsp salt, 1 tbsp sugar, 1 tbsp dried active yeast, 4 tbsp oil). Close the lid and turn the bread maker to the "leavened dough" cycle which typically runs for 1 hour 30 minutes. After about 20 minutes of the cycle check on the dough to make sure that all flour is incorporated and you have a smooth soft ball. If the dough looks too runny, add a little more flour, one table spoon at a time, until the dough comes into a soft ball. Do not add too much flour or the pizza will be doughy and dense.
- Preheat oven: Meanwhile, place the baking rack in the top 1/3rd of the oven, then put the baking stone or steel on top. Preheat the oven to 550F or as high as your oven will allow for 1 hour before baking.
- Divide and Shape balls: Once the dough cycle is complete turn the dough out onto floured surface and divide into 4 equal pieces, use a kitchen scale if you prefer to be precise.Shape each piece into a taught ball. To do so, flatten the ball into a patty, then fold it in half, then in half again. Continue folding in half until it is too hard to fold it in half again. Now tuck all ends under until you have a smooth, taught ball. Set aside, smooth side up to rest on floured surface for about 15 - 20 minutes, spacing them about 4 inches. Lightly sprinkle with flour and cover with a tea towel to prevent a crust from forming. (See Note 1)
- Prepare the toppings: depending on your preference prepare the toppings & sauce for the pizza.
- Stretch: flour your work surface well, then add 1 dough ball while keeping the remainder of the pizza balls covered. Now, gently press in the middle of the pizza with the flat part of your fingers working around a circle from the inside towards the outer edges to stretch the ball into a 10" - 12" without deflating 1 inch of the outer edge. Tip: Avoid using a rolling pin to roll the pizza dough, while a simpler and quicker method this will deflate the dough, and the pizza will not be as airy and light as it would be if you stretch the pizza.Transfer the pizza dough onto parchment paper (my preferred method), pizza pan (I use this one, but you can use any) or a wooden or metal pizza peel generously sprinkled with semolina.
- Add toppings: add about 1/4 cup of pizza sauce and spread it around evenly, staying off the edges. Then add about 1 1/3 cups of grated mozzarella cheese (full fat) followed by toppings of choice. If using a wooden pizza peel to transfer the pizza make sure to shake the pizza on the peel back and forth every so often as you're adding toppings to make sure the pizza does not stick to the pizza peel.
- Bake: slide the pizza onto the hot stone/steel and bake for about 7 minutes per pizza, or until the edges of the pizza are well browned and the cheese in the middle bubbles, keeping a close eye to make sure that it does not burn. Note the bake time and set the timer for the second pizza for that time. Using a timer is very helpful at preventing the pizza from burning.If baking inside a pizza pan with no pizza stone/steel bake for about 13 minutes or until the edges are well browned and the cheese is bubbly in the middle.
- Remove from the oven: my favorite way to get the pizza out of the oven is to use a metal pizza peel, it slides under the parchment or pizza easily and is easy to clean and maintain.Transfer to a wooden board, cut into wedges and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 47 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 876 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
DETROIT-STYLE PIZZA
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Combine the bread flour, semolina (or additional bread flour), yeast, sugar and 1 1/2 teaspoons of salt in a large bowl. Stir together the dry ingredients with a wooden spoon then make a well in the center. Pour in the water and 3 tablespoons of olive oil. Stir for 1 to 2 minutes until a stretchy, wet dough forms.
- Grease a large clean bowl with 1 tablespoon of olive oil and transfer in the dough. Lift and stretch the dough onto itself, bringing the edges into the center to form a tight-skinned ball. Flip the dough over, seam side down, cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.
- Once the dough has doubled, grease a 9-by-13-inch baking pan with the remaining 2 tablespoons of oil. Punch down the dough and turn it out into the prepared pan, stretching the dough so that it covers the bottom of the pan and reaches into the corners. Cover the dough with a clean kitchen towel and set aside in a warm spot to rise for 30 minutes.
- Meanwhile, place your oven rack in the lowest position and preheat your oven to 500 degrees F (260 degrees C).
- Prepare the sauce by combining the tomatoes, garlic, parsley, oregano and Italian seasoning in a bowl and season with the remaining 1/2 teaspoon salt and some pepper. Prepare the cheese by grating half and cutting the rest into 1-centimeter (1/2-inch) cubes.
- When the dough has risen, evenly scatter any toppings you're using straight onto the crust followed by the grated cheese, making sure to coat the whole crust including the very edges. Scatter the cubed mozzarella over top, again, paying particular attention to the very edges of the crust. Finally, dot the sauce over the cheese in a 4-by-3 grid. (You can also spoon the sauce onto the pizza in three long lines - the main thing is that you don't cover all of the cheese or crust with the sauce.)
- Bake the pizza for 15 to 17 minutes, or until the cheese has melted, is golden brown all over and is super crispy around the edges. Allow the pizza to cool in the pan for 10 minutes before cutting into twelve squares and serving.
DETROIT-STYLE PIZZA
Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
- Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
- Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
- Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
- Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
- Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
- Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
- Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
- Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 27 g, Cholesterol 47.1 mg, Fat 20.1 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 8.9 g, Sodium 857.7 mg, Sugar 5.6 g
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead all the dough ingredients — by hand, mixer, or bread machine set to the dough cycle — until a shaggy dough forms., Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic (if you’re using a bread machine, skip the rest and allow the machine to complete its kneading cycle)., Form the dough into a ball, place it into a lightly-greased bowl, cover, and allow to rest until doubled, about 2 hours., Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9” x 13” pan.
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- Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan., Cover the dough and allow it to rest for 30 to 45 minutes while you prepare the sauce.
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