BEST BASIC PIZZA DOUGH RECIPE - THE PIONEER WOMAN
Make pizza night extra fun with this easy homemade basic pizza dough recipe. Just add your favorite toppings and dinner is served!
Provided by Kate Trombly O'Brien
Categories baking comfort food dinner main dish
Total Time 9 hours 25 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 5
- 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.
PIZZA REE-A - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE ...
I made pizza for the show a couple of days ago, and this tomato-basil version with four different cheeses made my skirt fly up, my soul sing, and my s
Provided by Ree Drummond
Categories main dish
Total Time 1 hours 40 minutes
Prep Time 1 hours 30 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 16
- 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 refrigerate for at least 8 hours and up to 3 days before making your pizzas. When you're ready to make the pizzas: Divide the pizza dough in half and let come to room temperature, uncovered,
about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500°. On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top. Spread half of the pesto on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half each of the mozzarella
and parmesan. Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings. Toss the tomatoes, olive oil and vinegar in a bowl and season with salt and pepper. Sprinkle on the pizzas along with the goat cheese and basil.
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