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italian pizza dough
at recipeseasy.com
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Basic Neapolitan Pizza Dough - Raichlen
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Yield: 1 servings
2 c Self-raising flour
1/2 c Caster sugar
1 c Buttermilk
1 Egg
1/3 c Canola oil OR 90g. unsalted
-butter; melted
1. Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or
spray oil.
2. Sift flour into a large mixing bowl and stir in the sugar to mix
evenly. If spice is used, it should be sifted with the flour. Oats or
coconut should also be added at this stage.
3. In another bowl, mix the buttermilk, egg and fat. Citrus zest,
vanilla or mashed bananas should be added at this stage.
4. Pour the buttermilk mixture into the flour and mix as lightly and
as quickly as possible. The mixture must not be overworked to ensure
the muffins are light in texture. There should still be a few lumps
in the mixture.
5. Spoon mixture into prepared tin, allowing the mixture to slide off
the spoon or scrape off with a spatula. Do not shake the mixture off.
Bake in oven for about 20 minutes, or until light golden and cook
through. Remove from oven and allow to cool in tin for a few minutes
before turning out onto a wire rack to cool completely.
Makes 12 muffins.
Muffins can be frozen successfully. Place each muffin in a small
plastic sandwich bag and freeze. The number of variations to the
basic recipe is only limited by your imagination. Listed below are
some ideas for different flavours that can be added.
* part or all wholemeal flour can be used in place of white flour. 1
cup rolled or quick oats or 1/2 cup desiccated coconut can be added
to flour mixture. When using oats, the flour mixture may need to be
reduced to 1/2-1 cup.
* a mixture of 1/4 cup caster sugar + 1/4 cup brown sugar, 1/2 cup
brown sugar, 1/2 cup treacle or golden syrup can be used.
* 1/2 and 1/2 buttermilk and milk can be used, or substitute all milk
or plain yoghurt, or 1/2 buttermilk + 1/2 fruit juice.
* a richer mixture can be made with 2 eggs - just make sure the
mixture is not too liquid.
* usually 1-2 teaspoons of spice are sufficient.
* if using grated citrus zest, add this to the egg mixture.
* 1/2-1 cup chopped dried fruit can be added after the egg mixture.
* add 1 cup mashed banana.
* add 1/4 cup cocoa to the flour when sifting.
* add 1/2-1 cup chopped nuts after the egg mixture.
* add 1 teaspoon vanilla essence.
* add 1 cup berries - if using frozen raspberries, etc., use them
frozen; do not drfrost first. If using large strawberries, they may
need to be cut up but blueberries and raspberries are best used whole.
* 1/2-3/4 cup choc chips can be added to the egg mixture. A large
chocolate button can be placed on top of each muffin before baking.
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Basic Pizza Dough
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Yield: 1 servings
1 1/4 c All-purpose flour
1/2 ts Salt
1/2 ts Sugar; (optional)
8 tb Cold unsalted butter; cut
-into small
Pieces
4 tb Ice water
Place flour, salt, and sugar in the bowl of a food processor. Add
butter and process until mixture resembles coarse meal, about 10
seconds (if you don't have a food processor, use a pastry cutter to
cut in butter). With machine running, add ice water, drop by drop,
just until dough holds together and is not wet or sticky. (You may
not need all the water. Do not overprocess.) Test dough by squeezing
a small amount together between your fingers. If it's still crumbly,
add a bit more water. Turn out dough onto a large piece of plastic
wrap and flatten into a circle. Wrap and chill for at least an hour.
Makes a single crust for a 9-inch pie.
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Basic Pizza Dough
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Yield: 1 servings
6 oz Plain white soft flour
1 ts Salt
1 ts Easy-blend dried yeast
1/2 ts Golden caster sugar
1 tb Olive oil
4 fl Hand-hot water
TO ROLL OUT---
2 tb Cornmeal; (polenta) (2 to 3)
You'll need a pizza stone or solid baking sheet measuring
14x11"/35x28cm.
Preheat oven to its lowest setting.
1 Begin by warming the flour slightly in the oven for about 10
minutes, and turn the oven off. Sift the flour, salt, yeast and sugar
into a bowl and make a well in the centre of the mixture. Add the
olive oil and pour in the water.
2 Mix to a dough, starting off with a wooden spoon and using your
hands in the final stages of mixing. Wipe the bowl clean with the
dough, adding more water if there are any dry bits left, and put on a
flat work surface (there shouldn't be any need to flour this).
3 Knead the dough for three minutes or until it develops a sheen and
blisters under the surface (it should be springy and elastic).
4 You can now either leave the dough on the surface covered by the
upturned bowl or put in a clean bowl and cover with clingfilm lightly
oiled on the side facing the dough. Leave until it looks doubled in
bulk, which will be about an hour at room temperature.
5 Having made the dough and left it to rise, preheat the oven to
230c/450f/Gas 8, along with the pizza stone or baking sheet.
6 Tip the dough onto a work surface that has been sprinkled
generously with cornmeal to prevent it from sticking.
7 Knock all the air out of the dough and knead for a couple of
seconds to begin shaping it into a ball. Dust your rolling pin with
cornmeal and roll the dough out to a circle that is about 10"/25.5cm
in diameter.
8 Finish stretching it out with your hands, working from the centre
and using the flat of your fingers to push the dough out.
9 It doesn't need to be a perfect round, but you want it to be a
fairly thin-based pizza, with slightly raised edges. Top with a
desired topping.
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Basic Pizza Dough
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Yield: 1 servings
400 g Plain strong white flour;
-(14oz)
25 g Fresh yeast; (1oz)
200 ml Warm water; (7fl oz)
Salt
2 ts Olive oil; (2 to 3)
Tip all the flour out on the work top. Mix the yeast and water
together and add about 2 tbsp of flour. Put the yeast mixture in a
lightly floured bowl and place it somewhere warm to rise for about 30
minutes.
Knead this mixture thoroughly, then knead it into the rest of the
flour, adding a little more water as required. Add the salt and the
oil and knead energetically together for about 10 minutes. Transfer
this mixture to a large floured bowl and return to the warm place to
rise again for about 1 hour or until doubled in size. Use as required.
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Basic Pizza Dough
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Yield: 1 servings
1/4 oz Active dry yeast -; (2 1/2
-tspns)
1/2 ts Sugar
2 tb Olive oil
2 c Unbleached all-purpose
-flour; - (to 2 1/4 cups)
1/2 ts Salt
In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm
water for 10 minutes, or until it is foamy. Stir in an additional 1/3
cup lukewarm water, oil, 2 cups flour, and salt and blend mixture
until it forms a dough. Knead the dough on a floured surface,
incorporating as much of the remaining 1/4 cup flour as necessary to
prevent the dough from sticking, for 5 to 10 minutes, or until it is
smooth and elastic. Alternatively, the dough may be made in a food
processor. Proof the yeast as described above and in a food processor
combine it with the remaining ingredients. Process the mixture until
it forms a ball, adding more water, 1 teaspoon at a time, if it is
too dry, or more flour, 1 tablespoon at a time, if it is too wet, and
knead the dough by processing it for 15 seconds. Put the dough,
prepared by either method, in an oiled bowl and turn it to coat it
with the oil. Let the dough rise, covered with plastic wrap, in a
warm place for 1 hour, or until it is double in bulk, and punch it
down. The dough is now ready to be formed into pizzas. This recipe
yields enough dough for one 14-inch pizza or four 7-inch pizzas.
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Basic Pizza Dough
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Yield: 1 servings
1 pk Active yeast
2 ts Sugar
1 c Warm water; (110 degrees F)
1/4 c Lard
3 c Flour; up to 4
2 ts Salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard
together to make a paste. Add the flour and salt and mix, using a
dough hook, until the dough comes away from the sides and crawls up
the dough hook. Remove the dough from the bowl. Grease the bowl with
olive oil and place the dough back in the bowl. Cover the bowl with
plastic wrap and let the dough rise until double in size, about an
hour. Turn the dough out onto a floured surface and divide dough in
half. Roll the dough into balls, cover and let the dough rest for 15
to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas
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Basic Pizza Dough
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Yield: 1 servings
1 pk Active dry yeast
(or 1/4-ounce compressed
-yeast)
2 1/2 c Unbleached all-purpose
-flour; to 3 cups
1 c Lukewarm water
2 tb Olive oil; plus more
; for greasing bowl
1/2 ts Salt
1/2 ts Bayou Blast; see * Note
* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe
which is included in this collection.
In a large bowl combine yeast and 1 1/2 cups flour with 1 cup lukewarm
water, stirring to mix well. Stir in oil, salt, Bayou Blast and just
enough of remaining flour, a handful at a time, until dough holds its
shape. Turn out dough onto a lightly-floured work surface and knead
until dough is smooth and elastic, about 5 minutes. Add a little more
flour if dough becomes too sticky. Lightly oil a 2-quart bowl.
Transfer dough to bowl and cover with plastic wrap. Let dough rise
until doubled, about 1 hour. Turn out dough onto lightly-floured work
surface, push gently to squeeze out air bubbles, and divide into 2 or
4 pieces. Roll dough pieces into balls, cover with a damp towel and
let rest 15 to 20 minutes before using. This recipe yields enough
dough for four 6-inch or two 10-inch pizzas.
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Basic Pizza Dough (Simply Baking)
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Yield: 1 servings
3 1/4 c Unbleached flour
2 ts Salt
1 c Warm water
1 Envelope Active dry yeast
3 tb Olive oil
In a bowl, combine the flour and salt, and mix thoroughly. In a
separate stainless steel bowl, combine the water and yeast, and using
a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the
water into the center of the flour, and with a spatula, stir to
combine well into a sticky mass. Pour this mass out onto a
lightly-floured surface and begin to knead the dough by working the
dough with the heel of the palm of your hand. Push outward and pull
the inside edge over the top. Repeating the process over again to
create a smooth ball of dough free of stickiness. Place the ball of
dough into a clean stainless steel bowl that has been brushed with
the remaining 1 tablespoon of olive oil. Cover with a clean cloth and
let rise at room temperature for 1 1/2 hours or until it has doubled
in size. When the dough has risen it can be divided in half and the
two pieces formed into two balls which will later be patted into the
traditional pizza shape. This recipe yields two 12-inch pizza crusts.
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Chicago Style Italian Sausage And Pepper Deep Dish Pizza
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Yield: 8 servings
1 ts Sugar
1 pk Dry yeast
1 c Warm water; (105 degrees to
-115
; degrees)
2 1/2 c All-purpose flour
1/2 c Yellow cornmeal
1/4 ts Salt
1 tb Olive oil
Vegetable cooking spray
1 tb Olive oil
1 1/2 c Chopped green bell pepper
1 1/2 c Chopped onion
1 Garlic clove; crushed
2 1/2 c Sliced mushrooms
2 ts Dried oregano
1/4 ts Salt
2 tb Yellow cornmeal
1 1/2 c Canned crushed tomatoes
1 1/4 c Shredded reduced-fat
-Monterey Jack cheese; (5
-ounces)
~- 3/4 cup shredded provolone cheese -- (3 ounces) Oregano sprigs --
(optional)
Dissolve sugar and yeast in warm water in a small bowl; let stand 5
minutes. Place flour, 1/2 cup cornmeal, and 1/4 teaspoon salt in a
food processor, and pulse 2 times or until blended. With processor
on, slowly add yeast mixture and 1 tablespoon of oil through food
chute; process until dough forms a ball. Process for 1 additional
minute.
Turn dough out onto a lightly floured surface, and knead lightly 4 to
5 times. Place the dough in a bowl coated with cooking spray, turning
dough to coat top. Cover the dough, and let rise in a warm place (85
degrees), free from drafts, 45 minutes or until doubled in bulk. Heat
1 tablespoon oil in a large nonstick skillet over medium heat.
Add bell pepper, onion, and crushed garlic, and saute for 5 minutes.
Add mushrooms, dried oregano, and 1/4 teaspoon salt; saute 3 minutes
or until tender. Remove from heat; let cool.
Punch dough down; cover and let rest for 5 minutes. Divide dough in
half. Roll each half of dough into an 11-inch circle on a lightly
floured surface. Place the dough into 2 (9-inch) round cake pans
coated with cooking spray and each sprinkled with 1 tablespoon
cornmeal; press dough up sides of pan. Cover and let rise 20 minutes
or until puffy.
Spread half of vegetable mixture over each prepared crust, and top
each with half of the crushed tomatoes. Sprinkle cheeses evenly over
pizzas.
Bake at 475 degrees for 15 minutes. Reduce oven temperature to 375
degrees, and bake an additional 15 minutes. Cut each pizza into 8
wedges. Garnish with oregano sprigs, if desired. S: 8 servings
(serving size: 2 wedges).
Nutritional Information: CALORIES 342 (28% from fat); PROTEIN 14.8g;
FAT 10.6g (sat 4.4g, mono 3.4g, poly 0.9g); CARB 47.2g; FIBER 3.4g;
CHOL 19mg; IRON 3.6mg; SODIUM 417mg; CALC 261mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 106
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Crusty Pizza Dough
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Yield: 1 servings
1/2 Lemon; Juice of
1/2 Lemon chopped
2 ts Olive oil
1 Scallion
1 c Sliced almonds
1 ts Paprika
Mace
Salt and black pepper
4 Lamb chops
1 1/2 tb Butter
In food processor, mix together chopped lemon, 1 tablespoon olive
oil, 2/3 cup almonds, mace, salt and black pepper to make a paste.
Rub mixture over chops. Heat remaining 1 tablespoon oil in large
skillet over medium-high heat and saute scallion until soft. Add
chops and cook 4 minutes. On each side. (Longer if you want well
done) after turning chops, add butter and remaining 1/3 cup almonds.
Saute, stirring often. Put cooked chops on serving plates. Deglaze
pan with lemon juice. Add more salt and freshly ground black pepper.
To serve pour sauce over chops.
Approximately 7-9 minutes.
Per serving (excluding unknown items): 2219 Calories; 199g Fat (79%
calories from fat); 90g Protein; 29g Carbohydrate; 315mg Cholesterol;
395 mg Sodium
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