Parmesanthincrustpizzadough Recipes

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BUTTER-PARMESAN PIZZA CRUST/DOUGH



Butter-Parmesan Pizza Crust/Dough image

This makes a wonderful soft tender crust and is enough for two smaller pizzas or one extra large pizza.

Provided by Kittencalrecipezazz

Categories     Kid Friendly

Time 2h

Yield 16 serving(s)

Number Of Ingredients 10

3 teaspoons dry yeast
2 teaspoons sugar
1/2 cup water
3/4 cup water
1/3 cup butter (melted and cooled or very soft)
3 1/2 cups flour (more as needed)
1/3 cup grated parmesan cheese
1 large egg (room temperature)
2 teaspoons italian seasoning (optional)
2 teaspoons salt

Steps:

  • In a small bowl or cup mix 2 teaspoons sugar in 1/2 cup warm water until completely dissolved; add in yeast mix slightly with a spoon, then cover with a tea towel and proof for 10 minutes or until foamy.
  • Meanwhile place the egg in cup and cover with very warm water.
  • In the stainless steel mixer bowl place 3-1/2 cups flour, 2 teaspoons salt, melted and cooled butter, Italian seasoning and Parmesan cheese.
  • When the yeast is finished proofing add to the mixer bowl with the egg and 3/4 cup warm water; start mixing/kneading adding in more flour to create a soft dough.
  • Knead up to 8 minutes until a smooth soft dough is achieved.
  • Remove dough to very lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
  • Gather up dough and knead gently for about 30 seconds (the dough will come together nicely).
  • Place in a well-greased bowl, cover and let rise for 1 hour to 2 hours or until doubled (rising time will vary depending on the temperature of your kitchen, since this dough has egg added the rising time will take slightly longer usual).
  • Remove the dough and divide in half.
  • Place on a generously-floured surface; let rest 10 minutes.
  • Roll out into a round circle then place onto a pizza pan.
  • Spread with pizza sauce then shredded cheese then favorite toppings.
  • Bake on lowest oven rack until the dough is browned.

Nutrition Facts : Calories 151.2, Fat 5, SaturatedFat 2.9, Cholesterol 25.2, Sodium 355.4, Carbohydrate 21.8, Fiber 0.9, Sugar 0.6, Protein 4.3

PARMESAN THIN CRUST PIZZA DOUGH



Parmesan Thin Crust Pizza Dough image

Found this in What'sCookingInAmerica.net. I made it today and it was perfect. You can choose whatever toppings you desire. Prep time does not include waiting for the bread machine cycle.

Provided by KP in Canada

Categories     Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 6

2/3 cup warm water (110 degrees F.)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/2 cup freshly grated parmesan cheese
2 cups bread flour
2 teaspoons fast-rising active dry yeast

Steps:

  • Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
  • Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
  • When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
  • NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
  • Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
  • Makes 1 large pizza or 16 servings.

Nutrition Facts : Calories 82.7, Fat 2, SaturatedFat 0.7, Cholesterol 2.8, Sodium 85.5, Carbohydrate 12.7, Fiber 0.8, Sugar 0.1, Protein 3.4

GARLIC PARMESAN PIZZA DOUGH



Garlic Parmesan Pizza Dough image

This is a tasty pizza dough...and yes, I have thrown it into my bread maker in the dough cycle to make it even easier!

Provided by TishT

Categories     Yeast Breads

Time 2h5m

Yield 2 12inch pizza crusts, 12-16 serving(s)

Number Of Ingredients 7

2 1/2 teaspoons active dry yeast
1 2/3 cups water
1 teaspoon sugar
4 cups bread flour, plus more for kneading
1 envelope savory herb with garlic soup mix
1 cup fresh grated parmesan cheese
3 tablespoons extra virgin olive oil, plus more for the pans and bowl

Steps:

  • In a small bowl, sprinkle the yeast over the water and stir in the sugar.
  • Let the mixture stand until it bubbles, about 10 minutes.
  • Place the flour, soup mix, and cheese in a large mixing bowl or food processor fitted with a steel blade.
  • Add the yeast mixture and oil and stir with a wooden spoon or process until the mixture forms a ball If mixing by hand, turn the dough out onto a floured board and knead it until it is smooth and elastic, about 5 minutes.
  • Oil the inside of a medium mixing bowl and turn the dough into the bowl, coating it with the oil.
  • Cover the bowl with plastic wrap and let the dough rise in a warm, dry spot until it is doubled in bulk, about 60-90 minutes Preheat the oven to 400 degrees F.
  • Coat 2 pizza pans with olive oil.
  • Punch the dough down, cut it in half, and form it into two balls.
  • Working on a floured counter, flatten each piece of dough with a rolling pin, rolling it out into a 12" circle.
  • Place each dough round on a prepared pizza pan Top the dough with your favorite toppings and bake the pizza until the crust is crispy, about 20-25 minutes.

PIZZA DOUGH



Pizza Dough image

Make and share this Pizza Dough recipe from Food.com.

Provided by Steve Sickenberger

Categories     Breads

Time 30m

Yield 4 12-inch round crusts, 4-6 serving(s)

Number Of Ingredients 8

2 (1/4 ounce) packages fast rising yeast
2 cups water (90 degrees)
2 tablespoons sugar
2 teaspoons salt
4 tablespoons olive oil
1/2 cup salad oil
1/3 cup grated parmigiano
6 cups flour

Steps:

  • In a medium bowl combine water, yeast, sugar, and salt.
  • Let sit until foam appears on the top.
  • In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour.
  • With the whip attachment, beat for 10 minutes.
  • Clean and remove the whip attachment. Add the remaining flour and cheese.
  • With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated.
  • Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer.
  • If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides.
  • Transfer the dough to a large, oiled bowl and cover with plastic wrap.
  • Place in a warm location and allow to rise for one hour or until doubled in size.
  • Punch down dough and allow to rise a second time.
  • After the second rise the dough is ready to be divided and rolled, or stored in the freezer.

Nutrition Facts : Calories 1076.4, Fat 42.6, SaturatedFat 5.9, Sodium 1172.7, Carbohydrate 150.8, Fiber 6, Sugar 6.8, Protein 20.8

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE



Homemade Thin Crust Pizza (Crispy Dough and Sweet Balsamic Sauce image

Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499

Provided by mikey ev

Categories     < 60 Mins

Time 55m

Yield 2 14-inch pizzas, 4 serving(s)

Number Of Ingredients 16

3/4 cup water
1/2 teaspoon yeast
2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon garlic, minced
1/2 tablespoon red pepper olive oil (or red pepper flakes)
4 tablespoons sugar (divided)
1 (14 ounce) can diced tomatoes, drained
1 cup prepared tomato sauce (we used Classico Roasted Garlic)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
salt and pepper, to taste

Steps:

  • Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
  • In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
  • Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
  • Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
  • When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
  • Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
  • Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
  • Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
  • Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
  • Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
  • Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
  • Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
  • Repeat with the second piece of dough (or freeze it for later).
  • Place pizza dough on baking stone or baking sheet with cooking spray.
  • Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
  • Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
  • Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.

Nutrition Facts : Calories 399.1, Fat 7.7, SaturatedFat 1.1, Sodium 831.2, Carbohydrate 75.3, Fiber 4.2, Sugar 22.4, Protein 8.4

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH



No-Knead Food Processor Thin Crust Pizza Dough image

Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.

Provided by CountryMama

Categories     Yeast Breads

Time 14m

Yield 12 inch crust, 2-4 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 1/2 teaspoons instant fast rise yeast
3/4 teaspoon salt
3/4 cup hot water
2 teaspoons olive oil

Steps:

  • Pulse flour, yeast, and salt in food processor until blended.
  • With motor running, add water and oil. Process for 1 minute, or until a ball forms.
  • With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
  • Let rise for 10 minutes for thin crust.
  • Stretch into pizza pan and top as desired.
  • Bake for 10-12 minutes or until browned.

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