PIONEER WOMAN PIZZA RECIPES

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BEST BASIC PIZZA DOUGH RECIPE - THE PIONEER WOMAN



Best Basic Pizza Dough Recipe - The Pioneer Woman image

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

1

1/4-ounce package active dry yeast (about 2 1/4 teaspoons)

1 c.

plus 2 tablespoons warm water

3 1/2 c.

all-purpose flour

3 tbsp.

extra-virgin olive oil

2 1/2 tsp.

kosher salt

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. 

PIZZA REE-A - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE ...



Pizza Ree-a - The Pioneer Woman – Recipes, Country Life ... image

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

1 1/4 oz.

package active dry yeast

(about 2. teaspoons)

1 c.

plus 2 tablespoons warm water

3 1/2 c.

all-purpose flour

3 tbsp.

extra-virgin olive oil

2 1/2 tsp.

kosher salt

All-purpose flour, for dusting

Cornmeal, for dusting

1/4 c.

pesto

3 c.

shredded low-moisture whole-milk mozzarella cheese

6 tbsp.

grated parmesan cheese

2 c.

baby heirloom tomatoes, halved or quartered if large

1 tbsp.

extra-virgin olive oil

2 tbsp.

aged balsamic vinegar

Kosher salt and black pepper, to taste

3 oz.

goat cheese, crumbled

6

basil leaves, very thinly sliced

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 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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