Quick and Easy Pizza Crust

Quick and Easy Pizza Crust

makes 1 - 12 inch pizza crust

1 (.25 ounce) package active dry yeast [2.25 tsp]
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour [all-purpose is ok too]
2 tablespoons olive oil
1 teaspoon salt

*I like to add a tsp of garlic powder to my dough too.*

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil [and garlic powder, if you're using it]. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. 
4. Let baked pizza cool for 5 minutes before serving.

Amazing Artisan Bread [and Awesome Pizza Crust!]

Tried this today. It was awesome!!

        What the what?!!? WOOT! This is joy to me. It makes dough for about 4 loaves  [or more, if going smaller] and justs sit in your fridge until ready to use. What the?! How AWESOME is that?!

**When using for Pizza, keep in mind the dough will puff to 2 or 3 times the thickness it is going into the oven, so roll it as thin as you can without being able to see through it.
For a 12" round crust, it took 18 minutes at 425 degrees Fahrenheit to be perfect, and that was with the dough rolled close to 1/2 inch thick. [Very tasty, reminded my husband and I of Pizza Hut's hand-tossed crust. Next time I'll go a tad thinner though.] I also, lightly dusted the crust with garlic powder before baking. YUM!
     Oh, and let it sit on the greased pan you plan to use for 30 minutes [as instructed] BEFORE attempting to shape or flatten it. Don't be impatient like me. I didn't want to wait and it kept drawing back up into a ball. But after I [ ug] waited...it was happy to spread and shape at my whim. Flour the dough lightly so your hands won't stick to it.
     Also, when baking a pizza, there is no need for the separate dish of water to be added to the oven, or scoring the dough as mentioned below in the instructions.
      I made a small garlic and Rosemary loaf, and it was awesome. There is a fairly limitless variety of breads you can try here. I plan to add a cup of shredded sharp cheddar to my next loaf.
      Ok, lemme see, it there anything else I need to add? Nope. So let's talk about this awesome bread.
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ABOUT THE DOUGH:
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The key for this dough is letting it do a long fermentation in the refrigerator. It's long been known that a long fermentation contributes flavor to dough but it seems it also develops gluten and eliminates the step of kneading. The advantage in using refrigeration is that you can control the fermentation and you can make up a large batch of dough, enough for four loaves, and keep it in the fridge.  If you make a very wet dough, it will be able to last in the refrigerator a long time, gaining flavor as it ferments and allowing you to make bread whenever you decide.  When you want bread, you cut off a hunk of dough and shape it. You can make various sizes and shapes. 

In this recipe, instant yeast is used, which eliminates the need for "proofing" the yeast.  Everything is simply mixed together. 

The dough can be stored in any plastic container with a lid or a bowl with plastic wrap placed over it. You want the gases to be able to escape as the dough rises, though - so wrap the plastic wrap over the bowl tightly and then puncture a little hole in the top.  It is nice to have a dedicated plastic container, though, in the fridge for your dough, because you are going to just keep it in there all the time.  I used a square plastic-lidded container and placed the lid on making contact with 3 corners and leaving the last loose [so, the lid is NOT firmly closed]. This is important to do.

So get out a bowl if you don't have a plastic container, mix up a batch of dough and have your first loaf tomorrow.  You won't believe it.  

No Knead Artisan Bread

makes four 1 pound loaves.

Ingredients:

• 3 cups lukewarm water
• 1-1/2 tablespoons granulated fast acting (instant) yeast (2 packets) 
• 2 tsp kosher or other coarse salt, [the original recipe calls for 1.5 TB, but even using 1 TBSP mine still tasted way more salty than I care for]
• 7 cups unsifted, unbleached all purpose white flour

 If the dough is just too sticky for you to work with comfortably, increase the flour in your next batch.  

Instructions:

Mixing and Storing the Dough

1.  Warm the water slightly.  It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours.  

2.  Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid. 

3.  Mix in the flour - kneading is unnecessary.  (Note: I dump all this in my KitchenAid mixer, let it mix it for just about 10 seconds and then put it in the plastic container.  I just find it easier to let the mixer do this part). Add all of the flour at once, measuring the flour by scooping it and leveling it off with a knife.  Mix with a wooden spoon - do not knead.  You're finished when everything is uniformly moist, without dry patches.  This step is done in a matter of minutes.  The dough should be wet and loose.

4.  Allow to rise. Cover with a lid (not airtight).  Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. Longer rising times will not hurt your dough. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature.  So, the first time you try this method, it's best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

Baking

 Shape your loaf.  Place a piece of baking parchment paper on a pizza peel (don't have a pizza peel - use an unrimmed baking sheet or turn a rimmed baking sheet upside down).   Sprinkle the surface of your dough in the container with flour.  Pull up and cut off about a 1-pound piece of dough (about the size of a grapefruit), using scissors or a serrated knife.  Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go.  Dust your hands with flour if you need to.  This is just to prevent sticking - you don't want to incorporate the flour into the dough.  The top of the dough should be smooth - the object here is to create a "gluten cloak" or "surface tension".  It doesn't matter what the bottom looks like, but you need to have a smooth, tight top.  This whole step should take about 30 seconds!  Place the dough onto your parchment paper or greased pan.

Let the loaf set out and come to room temp. for about 30 - 40 minutes (it does not need to be covered).  If it doesn't look like it has risen much, don't worry - it will in the oven.  This is called "oven spring".

Preheat metal pan--I don't have a baking stone- GASP!  So I just used a greased metal baking sheet-- on the middle rack in the oven for about 20 minutes at 450 degrees F.  **Place an empty rimmed metal baking pan [DON'T use glass pie plate!!! It will shatter (ask me how I know...) ] or broiler pan on a rack below the baking stone.  This pan is for holding water for steam in the baking step. ** (If you don't have a baking stone, you can use a baking sheet, but you will not get the crisp crust on the bottom.  You will still have a great loaf of bread.) 

Bake.  Set a cup of water next to your oven.  Slide the bread (including the parchment paper) right onto the hot baking stone.  Quickly pour the water right into the pan underneath the baking stone and close the oven door. **I've also heard that you can throw a handful of ice cubes into the bottom of the oven for the same effect.** This creates the necessary steam  to make a nice crisp crust on the bread.  Bake at 450 F for about 20 - 25 minutes, depending on the size of your loaf - [20 minutes works perfect for a loaf using a wad of dough the size of a softball- which makes a small loaf perfect for our family of five to finish off with dinner].  Make sure the crust is a deep golden brown.  When you remove the loaf from the oven, you will hear it crackle for a while.  In baking terms, this is called "sing" and it is exactly what you want.

**Confession time: I often skip this step, especially if making a Garlic and Rosemary bread, it comes out perfect without the steam and whatnot**]

Cool.  Allow the bread to cool for the best flavor and texture.  It's tempting to eat it when it's warm, and that's fine, but the texture is better after the bread has cooled.

Store the remaining dough in the refrigerator in your lidded (with a hole punched in the top)  container and use for up to 14 days. Every day your bread will improve in flavor. Cut off and shape more loaves as you need them.  When your dough is gone, don't clean the container.  Go ahead and mix another batch - the remaining bits of dough will contribute flavor to the next batch, much like a sourdough starter does!

**Here is the beauty of this dough recipe; at the end of the two weeks, remove whatever dough you have left from your bin.  Without washing bin, stir together new dough ingredients, place new dough right on top of the old.  Cover and leave out overnight or 24 hours.  This new batch is now good for 2 more weeks.  This works, I've done it several times and plan on keeping this dough going, it just gets better!

Bread is best eaten the day it is baked. Leftover baked bread is best stored at room temperature, unwrapped. Simply place the cut side of the bread on plate or counter.  

If your bread is gummy on the inside, try either increasing the amount of flour by 1/4 cup and/or increasing the baking time by 5-10 minutes. 

No Wait Flat Bread Pizza Crust

All the goodness, NONE of the wait!!!

If you are like me, sometimes "wait" is a 4 letter word. For those times when you want pizza, and want it N-O-W, this is the perfect crust for you!

Ingredients:

Makes one  12" thin crust pizza 

• 1 1/2 cups self rising flour **if you don't have self-rising four see note below** 
• 2 TB melted butter 
• 1/2 cup milk 
• 1 tsp garlic powder
• 1/4 cup grated parmesan cheese

**Note: Recipe for 1.5 cups Homemade self rising flour**
1 1/2 cups flour, 2 teaspoons baking powder

I REALLY like to add herbs to my crust. If you do too, add: 

• 1 tsp oregano 
• 1/2 tsp basil 
• 1 tsp thyme 

How to make it :

1. Preheat oven to 400 degrees.
2. Sift flour and salt into a bowl. 
3. Pour melted butter in , add milk and stir until all flour is incorporated Add Parmesan and garlic powder, and*Now is when you add herbs if you’re going herbal with me.* 
4. Turn out onto a floured surface. Knead 3 or 4 times. 
5. Press dough into a 12 inch circle --about 1/4 inch thick[ it puffs a bit while cooking] on a lightly greased baking sheet.  Use immediately. 
6. Add thin layer of sauce and heap with toppings of your choice, then bake  about 20 minutes. 

EASY and Delicious! Makes a nice crunchy thin crust.

Loaded BBQ Chicken Pizza- with NO WAIT Crust

 Toppings:

• 1/4 pound chicken [baked topped with BBQ sauce for about 25-30 minutes at 400]. Diced.
• 2/3 cup barbecue sauce (recommended: Bullseye Original)
• 2 or 3 cups shredded or thin sliced mozzarella
• 1/2 cup freshly shredded Parmesan
• 1 cup shredded sharp cheddar Cheese
• 1 half of medium red onion, thinly sliced, or diced
• 2 green onions, chopped
• 2/3 cup sliced, or diced plum tomatos
1/2 green pepper , sliced in pieces that appeal to you

Crust:
*enough for 2 9 inch, thin crust, medium or 1 15-17 inch, regular thickness, large Pizza*

Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2.5  cups all-purpose flour
2 TBSP oil of choice: extra virgin olive, canola, vegetable, or even melted butter
1 Tsp salt
1 Tsp sugar

Directions:

In a large bowl, dissolve yeast, sugar, and salt in warm water. Let stand 5-10 minutes. Add 2.5 cups stir with wooden spoon until smooth. [I did all mixing with my hands]

Turn onto a floured surface; just until smooth and elastic, about 2 minutes. --I just hold it in my hands and knead it which avoids the floury mess and makes it easier to judge the elasticity.

No need to wait around, dough does just fine as is.
[Divide dough in half if making 2 medium pizzas] roll out into thin 15-in. circles. - For large rustic pizza, I just spread my whole ball of dough out by hand until the size I wanted and about 1/4 inch thick.
**I rolled mine out on lightly floured parchment paper, witha  light sprinkling of flour on top if the rolling pin wanted to stick.**
Transfer to large enough baking pan-- or edged cookie sheet for Large Pizza,  letting dough drape over edges. **If making pan-pizzas I drape the dough over pan edges and fold over for crust, but for my large pizza, I just left the edges a little thicker when I spread out the dough.**

Spread sauce over crust, thin and even, then add shredded cheddar, then tomatoes, then rest of cheeses. Then add all desired toppings.

Bake for 400° for 23-25 for Medium--until crust is browned/ 28-30 for a large pizza.

Let stand for 10 minutes before slicing. —NO EASY FEAT, I ASSURE YOU!!

Deep Dish Pizza

Three Cheese, Sausage, Green Peppers and Onion

*This made some of the BEST pizza I have EVER tasted!*
For us this made 2  Nine inch pizzas. 


Ingredients:
CRUST: 

• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm water (110° to 115°)
• 2  cups all-purpose flour
• 2 TB vegetable oil, extra virgin olive oil works too!
• 2 TB Butter
• 1 teaspoon each dried oregano, basil and marjoram/thyme [the two taste very similar in my opinion. I actually used both and halved the amount of basil.]
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 Tsp salt

SAUCE:

• 1 can (28 ounces) crushed tomatoes in puree *original recipe called for diced, but mine were REALLY juicy even after I squeezed the juice out, so NEXT time I’ll go with crushed/puree blend.
• 1 small can tomato paste
• 1 small onion, chopped [ for kid friendly sauce, next time I'll use 1 tsp onion powder, or rounded TB onion flakes. But the adults loved the real onion.]
• 1/2 teaspoon each dried oregano, basil and marjoram *I also added Thyme*
• 1/2 tsp garlic powder

TOPPINGS:

• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 medium green pepper, chopped
• 1.5 cups grated Parmesan cheese
• 1 cup shredded Cheddar cheese
• 1/2 pound sausage, cooked and drained [I used turkey sausage which tastes a lot like italian sausage with 1/2 the fat] — *I only used 1/4 lb since only 1 pizza needed meat*.
• *optional* 2 ounces sliced pepperoni, ham, bacon, etc.
• **have also made with 1 cup frozen spinach, thawed and added to pan with onions and green peppers to cook off extra juice. **YUMMY!

Directions:

1. In a large bowl, dissolve yeast in warm water. Let stand 5-10 minutes. Add 1.5 cups flour, oil and seasonings; beat until smooth. [I did all mixing with my hands]
2. Add enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. 
4. Place in a greased bowl; turn once to greased top. Cover and let rise in a warm place until doubled, about 30 min-1 hour. [in oven with oven light on , I find is a great place]
5. Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan,  letting dough drape over edges. 
6. Sprinkle with 1 cup mozzarella.
7. In a skillet, saute half of onion, the green peppers, and sausage until tender/ browned; drain. 
8. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and green peppers. 
9. Sprinkle with 2 cups mozzarella. Repeat layers. ending with sauce on top. Fold crust over to form an edge.
10. Bake for 400° for 20-35 -until crust is browned [20-25 minutes for the 9 inch pizza/ 35-40 for a 15 inch large pizza]. 
11. Let stand for 10 minutes before slicing. —NO EASY FEAT, I ASSURE YOU!!

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Here’s what I actually DID for the below goodness:

1. I divided the dough in half and lined 2 Pam Sprayed 9 inch Pie Plates. I don’t have any cast iron *GASP!*
2. I folded the edges down so they all stood about 1 inch tall, then cooked them for 5 minutes at 400 degrees.
3. Then sprinkled each with about 1/2 cup of Mozzarella, and 1/2 cup freshly shredded Parmesan.
4. Next, I liberally sprinkled sausage, peppers and onions over the one crust,  and about half cup of cheddar cheese on the second crust since it was for the kids and was a simple 3 cheese pizza.
5. I made a sauce of the tomato, seasonings, and half of the onion— I also added an additional 1/2 tsp garlic powder to the sauce. Then prepared the sausage, 2nd half of the onion, and green pepper separately.
6. I added a solid layer of sauce, then topped with rest of mozzarella and parmesan.
7.  Finally, I cooked them for 25 minutes. Could have gone with anywhere between 20-25.

3 Cheese Deep Dish

They were magnificent!!!