RESTAURANT STYLE PIZZA DOUGH RECIPE BY WEIGHT RECIPE – FOOD.COM
Total time: 1 hours 47 minutes
Prep time: 1 hours 35 minutes
Cook time: 12 minutes
Yield: 2 16 ‘pizza’s, 16 serving(s)
|500 g flour (High gluten pref but regular flour will work)|
|325 -340 g warm water (110 degrees)|
|10 g salt|
|3 g active dry yeast (I use 7 grams or 1 pckg ADY for a lighter crust)|
|5 g sugar (optional)|
- Place water and sugar in mixing bowl, stir to combine and add the yeast. Allow yeast to sit until it starts to bubble 10 minutes or so. Then add the flour and salt.
- Run mixer on low speed for 2 minutes or until combined. Then run on medium for 10 minutes.
- Remove the dough from the bowl and form it into a ball. Place the dough in another bowl or even a gallon ziploc bag, and rub olive oil on it to keep it from drying out.
- Let it rest for 1 1/2 hours or until double in size.
- Preheat oven to 500 degrees.
- Cut the dough in half for two regular pizza’s or cut it into 4 pieces for thin crust pizza’s.
- Roll out the dough and place your favorite toppings on it.
- Bake at 500 degrees for about 10-12 minutes. For a pizza with heavy or a lot of toppings, par bake the crust for about 4-5 minutes.
- Note (I use a pizza stone and preheat the oven for atleast 30 minutes.). I hope you enjoy this recipe!
Calories 114.3, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 243.4, CarbohydrateContent 23.9, FiberContent 0.9, SugarContent 0.1, ProteinContent 3.3
ROBERTA’S PIZZA DOUGH RECIPE – NYT COOKING
Provided by: Sam Sifton
Total time: 20 minutes
Yield: Two 12-inch pizzas
|153 grams 00 flour (1 cup plus 1 tablespoon)|
|153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)|
|8 grams fine sea salt (1 teaspoon)|
|2 grams active dry yeast (3/4 teaspoon)|
|4 grams extra-virgin olive oil (1 teaspoon)|
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
@context http//schema.org, Calories 518, UnsaturatedFatContent 3 grams, CarbohydrateContent 104 grams, FatContent 4 grams, FiberContent 4 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 0 grams
EASIEST-EVER PIZZA DOUGH | RECIPES | WW USA
Provided by: WEIGHTWATCHERS.COM
Total time: 510 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 8 servings
|2.75 cup(s) Bread flour|
|1 cup(s) White whole wheat flour|
|1 tsp Yeast instant variety|
|0.75 tsp Table salt|
|1.5 cup(s) Water at room temperature|
|1 Tbsp Bread flour|
- In a large mixing bowl, whisk together 2 3/4 c bread flour, white wheat flour, yeast and salt. Add water and use a wooden spoon or clean hands to mix it into a rough dough—it will be sticky.
- Cover bowl with plastic wrap and leave at room temperature for 8-10 hours, until doubled in size.
- Divide dough into 8 even pieces (about 4 oz each); form into balls. Sprinkle with 1 Tbsp bread flour; cover loosely with plastic wrap.
- Working with one ball at a time on a lightly floured surface, roll dough into a rough 8-inch circle. Sprinkle top lightly with flour; cover with parchment paper. Repeat with remaining dough, stacking crusts until all 8 have been rolled (place parchment paper between each crust to prevent them from sticking).
- Serving size: 1 crust
Calories 34 kcal