I need an easy recipe for Pizza dough please?!
I need an easy recipe for Pizza dough please?
Hi, Does anyone have a realy quick and easy recipe for Pizza dough that does not contain yeast please?
Answers:
Try this one
INGREDIENTS
?2 g active dry yeast
?0.5 g brown sugar
?70 ml warm water (110 degrees F/45 degrees C)
?1 g salt
?6 ml olive oil
?85 g all-purpose flour
DIRECTIONS
1.In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3.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 double; 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.
4.Preheat oven to 425 degrees F (220 degrees C). 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 or 20 minutes before topping and baking it.
5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
plenty of pizza dough recipes can be gotton for free at www.recipezaar.com. just pick one that you like or one with the best ratings.
Best Pizza Dough Ever RecipeJanuary 30, 2006 | by HeidiThe Bread Baker's Apprentice, Page 207I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples.
I was smart enough to know early on, if you've got bad dough you are destined to have bad pizza. Figuring out the dough factor was not as easy as you might think. As I got going, my oven gobbled up the fruits of many deflated attempts - a little yeast here, a lot of yeast there, this flour, that flour, knead by hand, knead by mixer, high baking temps, lower baking temps, and on and on.
Then I was given a hint. A gift, really. My friends and I would visit a favorite tiny pizza place in San Francisco quite often. We would go to eat, but also to try to absorb some of the good pizza karma flowing from their single-shelf, Baker's Pride oven. We spent a lot of time there, not because we wanted to know their secrets really - but primarily because the food was so good. We would end up chatting for hours over thin-crusts and more thin-crusts. One could see the flour shipments come in, the cheese deliveries transpire, and the wine selections rotate through the seasons. All the while, my homespun pizzas weren't improving much. Its not that they were bad, it was more that the dough was tempermental and tasted so-so. I wanted a dough that was on the thin side, crunched a bit as you bit into it, with minimal cardboard factor. And I knew I was not interested in a chewy, bready, or deep-dish type crust.
One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. It must have been quite new at the time, and my curiousity was piqued. Sure enough, the book contained an interesting (and meticulous) description of how to make just the sort of pizza I was after. The dough Peter uses for his Napoletana pizza in this book is rooted in a delayed-fermentation method - different from the other techniques I had tried up to that point.
If you like to wait until the last minute to make pizza dough, you are out of luck here. The key is the overnight fermentation. You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones. If you try this recipe and like it, Peter also went on to write an entire book about the quest for the perfect pizza, fittingly titled, American Pie. It's an great reference for those of you who really want to geek out on pizza.
There is a discussion group on the 101 bulletin boards focused on the Bread Baker's Apprentice if you have the book and want to jump in.
Give Peter's dough a try, and if you are interested in baking world exceptional breads, be sure to spend time with his book. He is also working on a new book and I hope I'll get to hear more about him if I see him in March.
I'm just going to leave you with the dough recipe. It's up to you to play around with the toppings. The best advice I can give you is to take it easy with the toppings (guys, I'm talking to you) - a little goes a long way here. My favorite is a simple pizza margherita with the bright red sauce from my book, a few torn up bocconcini cow's millk mozzerella balls, and a few pinches of salt on the front end before placing the pizza in the oven. When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan-quality virgin olive oil, and a bit of basil cut into a chiffonade.
As far as oven temperatures go - I have great results at 450 degrees WITH a pizza stone. Go buy a pizza stone immediately if you are serious about making great pizza at home. They are cheap and make a huge difference in your crust. Why not 500 or 550 degrees? I've tried higher temperature in the past, but my oven begins to quake and quiver at those temps, and the cornmeal that inevitable gets left on the pizza stone ends up smoking pretty badly.
This is the stripped-down, adapted version of Peter's recipe, if you want all his great side notes, tips, and back-history on the recipe, you are going to want to pick up the book - this (for example) is the meat of a recipe that spans six pages.
yeast sorry you need to have it!!!!