No Knead Double Pepperoni Pizza Recipes
PEPPERONI BREAD - NO KNEAD
I HATE KNEADING BREAD. [NEVER HAD ANY LUCK]. I HAVE MADE THIS OVER AND OVER FOR MANY YEARS. MY LATE HUSBAND WANTED IT EVERY COUPLE OF WEEKS. THIS RECIPE IS SO OLD I THINK, I MAY HAVE GOTTEN OFF A FLEISCHMANN'S RAPID RISE PACKET. THIS GOES GREAT WITH SPAGHETTI.
Provided by Carol Parkhurst
Categories Other Breads
Time 55m
Number Of Ingredients 7
Steps:
- 1. 1. SET ASIDE 1 CUP FLOUR. -- IN A LARGE BOWL, MIX REMAINING FLOUR, AND OTHER DRY INGREDIENTS, INCLUDING THE YEAST. STIR MARGARINE AND WATER INTO DRY MIXTURE; ALSO ADDING THE PEPPERONI. MIX IN ONLY ENOUGH RESERVED FLOUR TO MAKE A VERY THICK BATTER.-- COVER;LET REST 10 MINUTES.
- 2. 2. TURN BATTER INT A GREASED 1 1/2 QUART CASSEROLE. COVER, LET RISE INA WARM DRAFT FREE PLACE UNTIL DOUBLED IN SIZE, ABOUT 30-45 MINUTES.
- 3. 3. BAKE AT 375 DEGREES FOR 35 MINUTES OR UNTIL DONE.
- 4. 4. REMOVE FROM CASSEROLE; COOL ON WIRE RACK.
- 5. 5. YOU MAY USE BOTH THE PEPPERONI AND CHEESE [1/2 CUP EACH] OR JUST ONE OR THE OTHER, 3/4 CUP.
NO-KNEAD DOUBLE PEPPERONI PIZZA
NOTE: The following are the baking instruction to be use with Recipe #387518. Perfect for our busy lives . . . top with your favorite ingredients and dinner is on the table in minutes!
Provided by Galley Wench
Categories European
Time 25m
Yield 1 12 inch pizza
Number Of Ingredients 10
Steps:
- Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
- Twenty minutes before baking, place a baking stone in the oven and preheat to 500 degree F.
- Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
- With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/8 inch thick round, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
- Place the rolled out dough on a pizza peel that has been dusted with corn meal.
- Add your favorite sauce and toppings . . . DO NOT OVERLOAD.
- Sprinkle on mozzarella cheese and Parmesan.
- Immediately place in oven and bake until the crust is browned and cheese is bubbly, approximately 10 - 15 minutes.
- NOTE: The cornmeal may cause the oven to smoke so turn on the exhaust fan.
- Allow to cool slightly before slicing.
NO KNEAD PAN PIZZA
A simple overnight no knead dough makes a perfectly crispy yet thick pan pizza. Deep dish has never been easier.
Provided by Beth - Budget Bytes
Time 12h20m
Number Of Ingredients 9
Steps:
- The day before, combine the flour, salt, and yeast in a bowl. Stir until they're very well combined. Add 1 Tbsp of olive oil and 3/4 cups water. Stir until the dough forms a ball. If there is still dry flour on the bottom of the bowl or the dough doesn't form a single, cohesive ball of dough, add more water, 1 Tbsp at a time until the dough comes together. The dough should be slightly sticky and shaggy in appearance.
- Loosely cover the dough in the bowl and allow it to ferment for 12-16 hours at room temperature. This develops the gluten, making kneading unnecessary.
- When it's time to make the pizza, begin preheating the oven to 450 degrees. Oil a cast iron skillet with another tablespoon of olive oil. Use the excess oil from the skillet (there will be a lot) to oil your hands and the dough in the bowl. Pull the dough out of the bowl and place it in the oiled skillet. Press it down into the skillet until it covers the entire bottom of the skillet (it will be very loose and soft).
- Top the pizza with sauce, cheese, and your desired toppings. Cover the pizza edge to edge with the sauce, cheese, and toppings. The dough will be very thick, so there is no need for a dry edge or crust around the outside.
- Bake the pizza in the fully preheated oven for 18-22 minutes, or until the top is golden brown and the cheese is bubbly.
Nutrition Facts : ServingSize 2 Slices, Calories 480 kcal, Carbohydrate 68.13 g, Protein 15.93 g, Fat 15.6 g, Fiber 2.9 g, Sodium 1177.63 mg
PARMESAN HERB PIZZA BREAD NO KNEAD RECIPE
Steps:
- Sprinkle yeast over warm water in large mixing bowl. Let stand a few minutes: stir to dissolve. If you are using instant yeast skip this step and just put the warm water in the mixing bowl.
- Add sugar, salt, butter, 1/2 cup cheese, your choice of seasoning, 3 cups flour ( and instant yeast if you didn't use active dry). Beat, at low speed, until blended. At medium speed, beat until smooth -- 2 minutes. Gradually add in the rest of the flour. Scrape down bowl and beaters.
- Put dough into greased bowl. Cover with plastic wrap.
- Let rise in warm place (85F), free from drafts, about 45 minutes, or until quite light and bubbly and more than double in bulk.
- Preheat the oven to 375F. Lightly spray a 2-quart casserole with nonstick oil; set aside.
- With wooden spoon, stir down batter. Beat vigorously 1/2 minute, or about 25 strokes. Turn into casserole. Sprinkle top of batter evenly with 1 tablespoon grated Parmesan cheese.
- Bake 55 minutes, or until nicely browned. Turn out onto wire rack. Let cool, or serve slightly warm, in wedges.
Nutrition Facts : Calories 258 kcal, Carbohydrate 46 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 565 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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