Pizza crust recipe?

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Posted 1/28/2013 by KristinL16 in NSBR Board
 

KristinL16
Ancient Ancestor of Pea

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Posted: 1/28/2013 2:55:14 PM
A few weeks ago there was a food processor/kitchen aid mixer thread. Someone posted that they make homemade pizza crust in theirs. If that was you ( or you have a great one) can you please post it?! Thanks!


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Misspeasy
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Posted: 1/28/2013 3:05:18 PM
This is a good one although I use all white flour.

Pizza crust recipe




BelleMagic
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Posted: 1/28/2013 3:16:39 PM

SuzastampinCTMH
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Posted: 1/28/2013 3:16:42 PM
I use a loaf of the frozen bread dough. Works great and much less expensive than buying the pizza dough in the grocery store.



KristinL16
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Posted: 1/28/2013 3:43:16 PM
Thanks!


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lotsokids
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Posted: 1/28/2013 3:49:48 PM
We used to always make our own pizza crust-we have a pizza oven in our backyard, so we make a lot of pizza. But one day I discovered these little rounds of frozen pizza dough at WalMart and decided to try them and OMG were they good! And we have not made homemade crust since-you should check them out. What I like about it, is that the consistency is always perfect.

mlana
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Posted: 1/28/2013 4:14:35 PM
That wasn't me ( I don't think) but here is the one I use. I make mine multigrain because we are trying to add more fiber, but more because we love the extra flavor. You can leave out the flax and sunflowers seeds, or you can add other grains or seeds. If you want to use some or all whole wheat flour, you should add some of the vital what gluten, a tsp/cup, I think, to keep the dough from being too heavy.

Multigrain Pizza Dough
This recipe is adapted from Heather Christo’s Focaccia Bread with Cherries and Goat Cheese recipe. The original recipe, complete with her wonderful step by step photos can be seen on her website at http://www.heatherchristo.com/cooks/2011/07/18/focaccia-bread-with-cherries-and-goat-cheese/

I use one batch to make 3 very thin pizza crusts, each about 12X8. If you want to make fewer, thicker crusts, you may want to blind bake the crust for 5 to 8 minutes before adding sauce and toppings.

1 cup water (105-115 degrees)
1 packet yeast (1/4 oz)
2 2/3 cup flour
1 tsp Kosher salt
1 tsp sugar
5 Tbs Olive oil
2 Tbs fresh rosemary needles (or 1 Tbs dried Rosemary)
3 Tbs Sunflower seeds
3 TBS Flax Seeds

In a small bowl, combine the yeast with the warm water and let it “bloom” which means get puffy and frothy with a few bubbles around the edges. This should take 10-15 minutes.

Place rosemary, sunflower seeds, and flax seeds in bowl of small food processor and pulse until broken up.

In the bowl of a standing mixer, fitted with a dough hook, combine the flour, salt, sugar, seeds, and rosemary.

Add the yeast to the mixer, and mix on low to incorporate.

With the mixer running, add in 3 Tbs of olive oil.

Mix on medium-high for a few minutes or until the dough comes together into a smooth ball.
You may have to press dough into bottom of mixer bowl, then fold over and do again in order to get all of the seeds incorporated into the dough.

In a large bowl, grease the dough and the bowl with the remaining 2 Tbs of olive oil.

Cover the bowl with a damp dish cloth and leave it to rise for at least an hour.

When the dough has risen, preheat the oven to 425 degrees.

Prepare a sheetpan with a silpat or with parchment. I use Silpats and fit my dough to the inside of the rectangle.

Stretch the dough into a rectangle.

Cover with toppings and bake for 12 to 15 minutes. Check bottom of crust for doneness. I lift the edge of the pizza with a spatula and make sure it is golden brown before removing from oven.


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