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Herb Pizza Dough Recipe

Posted by Lock On October - 24 - 2015 1 COMMENT

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Been looking for a great Herb Pizza dough recipe? Try this one, you’ll love it!
(Best when created with a bread machine)

Ingredients:
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water — 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil — as needed
* Oil And Cornmeal For Pan

Directions:
Stir together the yeast, sugar and warm water. Let stand until foamy, about 10
minutes. In the work bowl of a food processor fitted with the steel blade, chop
the herbs. Turn off machine. Add flour and salt.

Turn the machine on and off a couple of times. While the machine is running,
add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic
olive oil and process for 30 to 40 seconds more.

Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until
the entire surface has been coated with the oil. Cover bowl with a damp towel
and allow to rise in a warm draft free place for 1 hour or until doubled.

Roll out on a lightly floured surface and if dough is too elastic, try tossing it from
hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and
sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.
Bake for 10 minutes @ 425 degrees.

Remove from oven, lightly brush the crust with a little more oil. Top as desired.

Makes enough dough for one 12″ crust.

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Boboli Style Pizza crust is a great crust that can be used for a variety of homemade pizzas. Today we will make a Boboli style pizza crust that taste great an can be used with your favorite pizza recipe for a unique flavor that’s light and delicious.

Boboli Style Pizza Crust Recipe

Ingredients:
* 1 package Dry Yeast
* 1/4 cup Water
* 2 1/4 cups Warm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 teaspoon Salt

Directions:

Dissolve yeast in warm water (105 degrees F is perfect). Let the mixture sit for about two minutes. Once this is done add the rest of the ingredients and mix well.

Turn your blend out onto board and knead for ten minutes and place back in bowl covered with a damp towel. Allow the blend to rise 30 to 40 minutes.

Divide the dough into 3 parts and place in 3 olive-oiled pie pans. Dimpling the dough can easily be accomplished with your fingers. Once dimpled, place these ingredients on top of the following mixture:

Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. This will bring out the flavor of the dried herbs.

Let rise once more for about 50 to 60 minutes. Bake at 350 F for 25 minutes. You may also dip in each piece olive oil.

This pizza crust is great when you are trying to achieve a light but flavorful crust that accentuates unique pizza toppings. Give it a try, I’m sure you’ll absolutely love it.