Best The Pioneer Womans Perfect Pizza Crust Recipe 45 Recipes

HOW TO MAKE AND FREEZE PIZZA DOUGH

Steps:

• In the bowl of a stand mixer, combine yeast, warm water, and sugar, and let sit for 10 minutes. The liquid should be foamy and bubbly, indicating that the yeast is alive.
• Add the bread flour, olive oil, and salt. Stir using the dough hook or a wooden spoon, until roughly combined. Fit the bowl and the dough hook onto the stand mixer and knead on medium-low speed for 10 minutes, until smooth. Cover the bowl with plastic wrap and let rise for about 30 minutes, until the dough has doubled in size.
• Remove the dough to a lightly floured surface and divide into four even pieces. Shape each piece of dough into a ball.
• The dough is now ready to be rolled out and baked, or ready to be frozen.
• To freeze the pizza dough: place the pizza dough balls into resealable plastic bags. Make sure that if you put multiple balls of dough in one bag, you use parchment paper or wax paper to keep them separated.
• To thaw: place the pizza dough in the refrigerator the morning before you want to make dinner, then roll and bake as usual.
• To bake: preheat the oven to 500˚. Roll the thawed (or freshly made) dough and bake each pizza about 10 to 15 minutes.

BASIC PIZZA DOUGH

Steps:

• Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough is shiny and elastic, about 10 minutes.
• Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
• Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. Makes enough dough for 2 12-inch pizzas.

STUFFED PIZZA CRUST

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

FOOLPROOF PIZZA DOUGH

Steps:

• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

THE PIONEER WOMAN'S PERFECT PIZZA CRUST RECIPE - (4/5)

Steps:

• In a small bowl combine the warm water and yeast. Stir to combine and let sit for a few minutes, until bubbly. In a medium bowl {or the bowl of a stand mixer}, combine the flour and salt. Using an electric mixer on low, drizzle in the olive oil until just incorporated. Slowly add the yeast/water mixture. Mix on low speed until the dough forms a ball {you may need to use your hands to help incorporate all of the flour}. Spray the mixing bowl with non-stick spray, and place the dough inside. Spray the top of the dough lightly with the non-stick spray, then cover with plastic wrap. Let the dough sit in a warm place for 1-2 hours or until doubled. Or, if you are like me, let it sit all afternoon long, punching down the dough as it creeps to the top of the bowl. You can also store the dough in the fridge for 1 to 2 days. Preheat the oven to 500º F. Divide the dough in half if you want thicker crust, or thirds if you want thinner crust. Freeze any extra dough for later use. Using your hands or a small rolling pin, stretch the dough on a pizza stone or baking sheet sprayed with non-stick spray to the desired shape and thickness. Do not over work the dough. Add your desired sauce, cheese and toppings. Bake at 500º on the lowest rack in your oven for 8-10 minutes, or until the edges of the crust are a golden brown and the cheese is bubbly.

PERFECT PIZZA CRUST

Steps:

• Dissolve yeast, brown sugar in warm water; allow to sit for 10 minutes.
• Stir in salt and olive oil.
• Mix in 3 cups of flour or enough to form a soft dough. Turn dough out onto a well floured surface and knead in more flour until dough is barely sticky to the touch.
• Place dough into a oiled bowl and cover with plastic wrap.
• Let dough rise until doubled, punch down and form into a tight ball. Allow dough to relax for 5 minutes prior to stretching and rolling into desired shapes.
• Brush lightly with olive oil, pierce with a fork all over dough and par bake crust at 425 for 5 minutes.
• Add desired toppings and bake for approximately 10 minutes or until desired level of doness is reached.
• Allow to cool for 4-5 minutes prior to cutting to allow cheese to set.