One Pound Pizza Dough Recipes
BASIC PIZZA DOUGH
Provided by Food Network Kitchen
Time 2h10m
Yield two 1-pound dough balls
Number Of Ingredients 5
Steps:
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
PIZZA DOUGH I
This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.
Provided by Gudny Bjorg Kjaerbo
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g
ONE POUND PIZZA DOUGH ABM (OR 1 1/2 POUNDS)
This is based on a recipe from BH&G's Bread Machine Bounty. It's delicious and simple and makes a one pound (or 1 1/2 pounds in parens) pizza dough. Cook time does not include bread machine dough cycle. You may optionally freeze the dough, or half the dough, for later use. To freeze: wrap in plastic wrap and transfer to a freezer bag; seal, label, and freeze for up to 3 months; to thaw, let dough stand at room temperature about 2 1/2 hours or till thawed; you may also thaw overnight in the refrigerator. UPDATE: after reading the first reviewer's comments about the cooking method, I have to confess that while I use this recipe for the dough itself, I've never followed these cooking instructions, nor have I tried to freeze the dough; I've included those instructions because they came with the recipe and I wanted to be thorough in adding this recipe to Zaar. I'm intrigued enough to want to try both cooking methods and freezing the dough and will report back! :)
Provided by mersaydees
Categories Low Cholesterol
Time 30m
Yield 1-2 pizzas
Number Of Ingredients 6
Steps:
- Add the first 5 ingredients to bread machine in the order recommended by its manufacturer. Select dough setting.
- When cycle is complete, remove dough from machine; if making the 1 1/2 pounder, divide it in half.
- TO MAKE A THIN PIZZA:.
- Grease a 12-inch pan or large baking sheet. Optionally sprinkle with cornmeal.
- On a lightly floured surface, roll the dough (for a 1 pounder) or each dough half (for the 1 1/2 pounder) into a 13-inch circle. Transfer to pan or baking sheet. Do not let dough rise.
- Bake in a 425°F oven about 12 minutes or till browned.
- Top with pizza sauce and toppings of your choice.
- Bake 10 to 15 minutes more or till bubbly.
- TO MAKE A PAN PIZZA:.
- Grease a 9x9x2-inch baking pan (or 2 pans if your making both halves of the 1 1/2 pounder); optionally sprinkle with cornmeal.
- Roll out the 1 pound dough or each half of the 1 1/2 pounder to fit the bottom of the pan(s), and to reach halfway up the sides of prepared pan(s).
- Cover and let rise in a warm place till nearly double (30 to 45 minutes).
- Bake in a 375°F oven for 20 to 25 minutes or till lightly browned.
- Top with pizza sauce and toppings of your choice.
- Bake 15 to 20 minutes more or till bubbly.
Nutrition Facts : Calories 1082.1, Fat 20.8, SaturatedFat 2.8, Sodium 1174.5, Carbohydrate 192.4, Fiber 7.8, Sugar 0.7, Protein 27.4
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- Combine the ice water with olive oil. In a medium bowl, add flour, yeast, and sugar. Mix well then add the water mixture. Mix well with a wooden spoon until the dough comes together. Let it rest, covered, for 10 min.
- After the dough rested for 10 min, sprinkle salt over the dough and knead again, this time with your hand, until it is smooth. Then, you can store the dough in the fridge for up to 24 hours and make pizza later, or rest it in a warm place for 1 hour ~ 1 1/2 hour and make pizza.
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