I have been using frozen bread dough and a dough recipe from a cook book, they just don't produce the result that I want. I'm looking for one that will get crispy, not hard and one that can be used for both thick and thin crust. Any help would be greatly appreciated!!
3 1/2 cups flour 1 cup warm water (between 95° and 115° F.) 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less) 2 T honey 1/4 cup olive oil 1/2 tsp. salt
I need a good recipe for pizza crust that is soft and chewy?
I've tried a few times but the outside is thick but too crispy and the crust where the toppings are is too thin and gets really soggy. I would really love to start making my own to save money but it's always a disaster!
this is an easy homemade dough recipe I found and use often!
1 package (1 tablespoon) active dry yeast 3/4 cup plus 1 tablespoon warm water (105-115 F degrees or warm to your inside wrist)
put yeast in the warm water and stir then let set as you get the dry ingredients measured.
2 cups all purpose (plain) flour (I use bread flour or high gluten flour because it is more elastic) 1 teaspoon salt 2 tablespoons vegetable shortening
cut the shortening into the flour/salt until fine crumbs stir then add the yeast water. Blend until dough forms a ball.
put on lightly floured surface and kneed until smooth--5-10 times (not minutes)
put in a bowl with 1 tablespoon veggie oil and turn. cover with plastic wrap leaving a little air pock at the edge and let rise 45 minutes to 1 hour in draft free place. (I let it rest in the microwave and it only takes 45 minutes)
use shortening to grease your pizza pan and spread dough (this will make one thick crust or 2 thin) top with your favorite toppings and bake at 400 F degrees for 20 minutes. (time will depend on your oven. crust should be a very light beige.)
(I double this recipe and make an 18" deep dish pizza. I bake it in my gas oven at 425F for 20 minutes. I use about 8 toppings)
this is from: Martha White's Southern Sampler 1989 ISBN: 1-55853-035-5
does anyone know a copy cat recipe for pizza huts thin n crispy dough in australia?
PIZZA HUT'S PAPER-THIN CRUST
FOR THE PIZZA DOUGH/CRUST: 2 cups water (105 degrees F) 1/2 teaspoon yeast 4 cups flour 1 1/2 cups cake flour 3 tablespoons olive or vegetable oil plus more for pans 2 teaspoons salt FOR THE PIZZA SAUCE: 1 (8 oz) can tomato sauce 1 teaspoon dried oregano 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 1/2 teaspoon garlic salt
TO PREPARE THE DOUGH: Add the yeast to 1/4 cup of the warm water and set aside to proof. Combine the proofed yeast mixture and remaining ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.
TO PREPARE THE PIZZA SAUCE: Mix the ingredients for the pizza sauce together well and refrigerate for about 1 hour before use. If using with breadsticks, warm the sauce before serving.
TO PREPARE THE PIZZA: Preheat oven to 550 degrees F. Oil pizza pan(s).
Roll the dough as thin as desired. Roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough.
For regular pizza, add toppings and bake for 10 minutes. However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and prebake for 3 minutes.
Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
I think pizza is an American tradition. I know it sure is at our house! When I lived at home we had pizza every Friday night and we still try to continue that tradition. But we go on spurts on which variety we like. We certainly don't always order out because it would be much too expensive. The easiest way is to get a frozen one and stick it in the oven. However, sometimes its fun to make your own with your own toppings. For me though I always have a hard time finding a recipe for the crust. Here is one that has a unique taste because of the herbs and spices in it!
Here is a list of the ingredients you will need to make your Herb Pizza Crust:
1 Tablespoon of honey
1 Tablespoon of yeast
1 Cup of warm water
½ tablespoon of garlic powder
1 Tablespoon of oregano
1 Tablespoon of salt
1 Tablespoon of basil
2 ½ cups of whole wheat flour (If you do not have this you can substitute all purpose flour, the texture and flavor will just be a little different)
After you have measured out and gotten your ingredients ready you can begin putting your dough together. First, in a large mixing bowl mix together your honey, warm water, and your yeast. Put this mixture aside and let stand for ten minutes or until it is bubbly.
Then mix in your garlic powder, oregano, salt, and basil. You can mix this easily by hand but if you prefer it can be mixed with hand mixer. Once the seasonings are well blended, add your flour gradually. I do no more than half to three quarter cup at a time. Add the flour until a smooth, elastic, ball of dough is formed in your mixing bowl. You may have to use your hands to mix in the four.
Knead the dough on a floured cutting board for a few minutes. This is done by first flouring your hands and then pressing down on the dough with your fingers. Put your whole weight into it. Turn the dough over and over and continue doing this until the dough is nicely massaged. This makes your dough nice and flakey.
Once the dough is well kneaded, use your fingers or a small rolling pin to spread it evenly onto a pizza pan or cookie sheet. Bake your dough at 350 degrees for fifteen to twenty minutes or until the crust is done. It will be golden brown and you will easily be able to tell if it is done.
Top your crust with pizza sauce, shredded cheese and your favorite toppings. I like making my own pizza sauce to make my pizza even more my own but the store bought ones are good too. Some of our favorite toppings are ham, sausage or hamburger, mushrooms even pineapple! Experiment to find what your family's favorites are! You can even do half and half for the people who do not like a particular topping.
About the Author
Along with cooking, Sammi loves working in her gardens and growing her own vegetables. She gets many of her plant starts from Garden Harvest Supply. They have a large variety such as pea plants and pepper plants for sale.
HOME COOKING: The Cheesecake Factory's Most Popular Recipes to Do Home - Pumpkin Cheesecake - Chicken Madeira
THE CHEESECAKE FACTORY is famous for its menu of Cheesecakes - their Original Cheesecake - White Chocolate Raspberry Truffle - Pumpkin Cheesecake - Coconut Chocolate Cream - as well as Burgers, Pizza, Pasta, Steaks, Sandwiches.
Its Old Fashioned Burger is charbroiled on a toasted Brioche bun with lettuce, tomato, onion, pickles and mayonnaise. It is served with French fries or a Green Salad.
The Cheesecake Factory started as exactly what it's called - a cheesecake factory. Oscar and Evenlyn Overton were selling some of the best cheesecake around to local restaurants when they decided to branch out and start their own restaurant.
Today they're consistently rated as one of the best places to spend an evening with friends.
Market Force Survey recently ranked The Cheesecake Factory #1 as the favorite casual-dining restaurant chain, with Texas Roadhouse, Red Robin Gourmet Burgers, Olive Garden and Ruby Tuesday finishing out the Top Five Favorite Casual and Family Restaurant chains.
>>> If you want to prepare a delicious meal to impress family, friends or even a hot date you met at one of the hot new Romance sites like WUVING.com - here are the The Cheesecake Factory's most popular recipes of all time...
--The Cheesecake Factory Pasta Da Vinci--
Penne Pasta - Enough for 2 servings according to the box 1/4 Red Onion - Chopped 1/2 cup Button Mushrooms - quartered 1 tsp Garlic - chopped, not minced or crushed 1/2 lb Chicken Breast - Cut into bite-size pieces 3 Tbsp Butter 1 Tbsp Flour 1 tsp Salt 1 cup Madeira wine (red) 1/2 cup Water 2 Tbsp Heavy Cream 1 Tbsp Parsley
Follow the directions on the box for the pasta. Make sure you cook them "al dente".
Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
Remove the onions, mushrooms and garlic and set them aside until later.
In the same pan, cook the chicken, stirring frequently.
Remove the chicken and it aside until later.
To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
Sprinkle the flour over the butter and stir to make a roux.
Slowly add in the wine, water and heavy cream, stirring constantly. Cook over a medium-high heat until thickened - Stirring often to keep it from sticking to the bottom of the pan.
Add the parsley and let simmer for a few minutes.
Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
Pour over the pasta and server with Parmesan cheese.
Cover chicken breast with plastic wrap; pound to 1/4-inch thick. Sprinkle each filet with salt and pepper.
Heat 1 tablespoon olive oil in frying pan over medium-high heat.
Saute fillets 4-6 minutes per side until done and browned just a bit.
Remove from pan and wrap in foil to keep warm while you make the sauce.
In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
Add Madeira wine, beef stock, butter, and pepper.
Bring to boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown.
While sauce is reducing, bring a pan of water to boil. Add salt to water at boil; blanch asparagus (3-5 minutes).
Drop asparagus in ice water to halt cooking.
Set oven to broil.
In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
Broil until cheese melts.
Put chicken on plate.
To serve, top with 3-4 tablespoons sauce on each piece.
* --The Cheesecake Factory Original Cheesecake--
Crust:
1/4 cup pecans chopped fine 1/4 cup walnuts chopped fine 1/4 cup almonds chopped fine 3/4 cup crushed vanilla wafers 2 tablespoons melted butter
Place all of the nuts along with the vanilla wafer crumbs into a large bowl.
Drizzle the melted butter over the top of the mixture and mix by hand. Lightly butter a 9″ springform pan.
Press the crust mixture into the pan making sure you don't let it get too think in the corners.
Do your best to make the sides even, about 1 1/2″ up the sides of the pan and then set aside.
Filling:
1 1/2 lbs cream cheese (do not use low fat) 1 1/3 cups sugar 5 large eggs 16 ounces sour cream 1/4 cup flour 2 teaspoons vanilla extract 2 teaspoons lemon juice (or try using 1 tsp of lemon zest)
Pre-heat the oven to 325 degrees.
Using an electric mixture on Low Setting (this slow setting is critical) beat the cream cheese until light and fluffy.
Continue mixing on LOW while you slowly add the sugar to the cream cheese.
Continue mixing on low while you add one egg at a time, beating after each egg.
Add flour, vanilla and lemon juice (or zest) and mix on low. Add in the sour cream and mix on low until completely blended.
Pour the mixture into the springform pan. Bake the cheesecake on the top rack of the 325 degree oven for 1 hour 15 minutes.
Once the timer goes off, prop your oven door open, turn off the oven and let the cake sit inside the oven for 1 hour.
Remove from the oven and let your cheesecake cool in the refrigerator for at least 24 hours.
Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.
Mix until smooth using an electric mixer (remove the lumps but don't over-mix).
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the mixture into the graham cracker crust. Bake for 60-70 minutes.
The cake will rise and turn a nice golden brown on top. Remove from the oven and allow to cool at room tempurature.
When the cheesecake has come to room temperature, put it into the refrigerator and let it chill for 24 hours.
When the cheesecake has chilled, release the spring and romove the sides of the pan.
Cut the cake into 8 equal pieces and garnish with generous amounts of whipped cream (if you wish, lightly dust with some of the spices).
Source: The chefs and bakers of The Cheesecake Factory - Thanks Guys & Gals!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
Crispy Coated Chicken Breast Covered with Melted Cheese and Either Spicy BuffalChipotle Mayo. Served on a Brioche Bun with French Fries or Green Salad.
B.B.Q. Pulled Pork Sandwich
Slow Roasted Pork Covered with Our B.B.Q. Sauce on a Brioche Bun. Served with Cole Slaw, and French Fries or Green Salad.
Grilled Portabella on a Bun
A Giant Portabella Mushroom Served on a Bun with Lettuce, Tomato, Grilled Red Onion, Melted Cheese and Spicy Mayonnaise. Served with French Fries or Green Salad.
Kobe Burger
American Kobe Beef with Sautéed Mushrooms and Onions on a Toasted Brioche Bun. Served with French Fries or Green Salad.
Louisiana Chicken Pasta
Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce.
Chargrilled Coulotte Steak
U.S.D.A. Prime Sirloin Topped with Butter Served with French Fries and Crispy Onion Rings.
- Brian
Dig in and enjoy!
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef
Short version: Baking Pizza on a Baking Stone, 3 minutes
OK last time I was in New York I discovered white pizza. Now I don't really like pizza but this thin crust, ricotta and spinach type deal was awesome. I have checked the Internet but can only find Pizza pie. I tried making it using ricotta cheese, parmesan and feta but it was not right - not juicy. How do they make those thin sliced, white pizzas????
Here's a great easy recipe. You can add spinach if you like:
White Pizza Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Movie Marathon
(go to the website to see a photo: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33558,00.html
1 store bought pizza dough - or pick one up from your favorite pizzeria Extra- virgin olive oil, for drizzling 2 cups whole or part skim ricotta 2 cloves garlic, finely chopped Handful flat-leaf parsley, finely chopped 2 cups shredded mozzarella or provolone, 1 pouch 10 fresh basil leaves, 1/2 cup, shredded
Preheat a pizza stone if you use one along with the oven to 425 degrees F.
Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.
This needs to be gluten free as my sister has Celiac.
WHEAT-FREE AND GLUTEN-FREE PIZZA CRUST
This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.
1 tablespoon gluten-free dry yeast 2/3 cup brown rice flour or bean flour 1/2 cup tapioca flour 2 tablespoons dry milk powder or non-dairy milk powder* 2 teaspoons xanthan gum 1/2 teaspoon salt 1 teaspoon unflavored gelatin powder 1 teaspoon Italian herb seasoning 2/3 cup warm water (105 degrees F) 1/2 teaspoon sugar or 1/4 teaspoon honey 1 teaspoon olive oil 1 teaspoon cider vinegar Cooking spray
Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely. http://www.recipelink.com/clippings/clippings.html
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MUSHROOM PIZZA (gluten free)
Dry Ingredients: 1 Tablespoon Dry Yeast (make sure it's gluten or wheat-free) 3/4 cup garbanzo and fava flour (if you can't find this, then substitute with GF mix) 2/3 cup tapioca flour 1/4 cup instant milk (I use MilkMan, but if you can't use milk, then substitute water) 3 teaspoon Xanthan Gum (this is expensive, but it's worth the money, it makes the dough not crumbly) 1 teaspoon sugar (optional - it makes the yeast rise more) 1/4 teaspoon salt 2 teaspoons unflavored gelatin (the kind advertised to make your fingernails grow... do not use Jello!) 1/2 teaspoon basil (optional) 1/4 teaspoon oregano (optional)
Wet ingredients: 3/4 cup warm water (warm to the touch but not hot) 2 teaspoons oil (I use virgin olive oil) 1 teaspoon apple cider vinegar (other vinegars *may* have wheat)
Combine dry ingredients and mix well so that yeast is evenly distributed. If you are making this by hand, you might want to sprinkle the yeast, Xanthan Gum, sugar, salt, and gelatin over the top of the other dry ingredients so that it doesn’t lump up in one spot. If using an electric mixer, let it combine the ingredients on a slow speed for several minutes (I usually let it mix while I'm measuring the wet ingredients).
If the dough is too sticky, add more GF flour mix. If it is too thick, add more warm water, a teaspoon at a time. After mixing, the dough should feel like a soft bread dough (or a feather pillow if you've never made bread before).
Preheat the oven to 425 F.
While the oven is heating, I put a little oil on a 12-inch round pizza pan and put the dough in the middle. Next I sprinkle a little GF flour mix over the dough so that it won't stick, and then I roll the dough flat with a rolling pin. Then I use my fingertips to spread the dough out to the edges of the pan. Dip your fingers in a little GF flour from time to time so the dough doesn't stick to your fingers.
This dough will not get tough, so don't worry about working with it too much. Try to get the dough an even thickness, but little lumps and bumps are okay.
*Before* putting any toppings on the crust, bake it in the oven for 8 - 12 minutes until it is firm but not too brown.
Toppings:
1/4 cup tomato sauce (I use spaghetti sauce) 1 teaspoon basil leaves (crushed in the palm of my hand) 2 cups shredded mozarella cheese 8 oz sliced mushrooms
Remove the pizza crust from the oven and spread a thin layer of sauce over the crust. Then I sprinkle basil over the sauce.
I pile the cheese in the middle and spread it towards the outer edges. I top with mushrooms.
Bake for 15 - 20 minutes until the cheese is bubbly.
Of course, you can top it with anything you want http://www.hungrybrowser.com/phaedrus/m122502.htm#2
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Gluten Free Pizza Crust 2
This recipe makes two 13-inch pizzas, or four 10-inch pizzas.
Ingredients: 1½ cups brown rice flour ½ cup amaranth, buckwheat, or teff flour 2 cups tapioca flour 2/3 cup instant non-fat dry milk powder (dairy-free: 2/3 cup ground almond meal) 3 teaspoons xanthan gum 1 teaspoon salt 2 tablespoons active dry yeast 1 tablespoon sugar 1½ cups water (105-115F.) or less 3 tablespoons olive oil 4 egg whites at room temperature (egg-free: see “flaxseed” in tips section) Olive oil for spreading pizza dough
Grease two 13-inch pizza pans, using organic shortening. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes. Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400?F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings. http://www.celiac.com/st_prod.html?p_prodid=1077&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8
My pizza is always thick and doughy, I'd like to have a nice thin, crispy crust. Any recipes, please? thanks!
THIN CRUST PIZZA
2 1/2 to 3 c. flour 1 pkg. active dry yeast 1 tsp. salt 1 c. warm water (115-120 degrees) 2 tbsp. cooking oil
In mixer bowl, combine 1 1/4 cups flour, yeast and salt. Stir in water and oil. Beat at low speed with electric mixer for 30 seconds. Then on high for 3 minutes. Stir in as much of remaining flour as you can with a spoon. Knead dough on floured surface for 6-8 minutes. Cover, let rest for 10 minutes. Divide dough in half and press into two greased 12 inch pizza pans. Bake, 425 degrees for about 12 minutes or until lightly browned. Add sauce and desired toppings. Bake for an additional 10-15 minutes
Pizza is from Italy? or America?
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