The post Follow This Recipe to Get Perfect Pizza Dough Every Time! appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups of warm water (about 110°F/45°C)
- 1 tablespoon granulated sugar
- 3 1/2 cups of all-purpose flour, plus extra for dusting
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
Instructions:
- In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Make a well in the center of the flour mixture.
- Pour the activated yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or mix on low speed if using a stand mixer, until a shaggy dough forms.
- Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Alternatively, knead the dough in the stand mixer on medium-low speed for the same amount of time. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into desired portions for your pizzas. This recipe typically makes enough dough for two 12-inch pizzas. Preheat your oven to the highest temperature setting (usually around 500°F/260°C) and place a pizza stone or baking sheet in the oven to preheat as well.
- On a lightly floured surface, roll out each portion of dough into a circle, about 1/4 inch thick. Transfer the rolled-out dough onto a piece of parchment paper. Add your favorite pizza toppings to the rolled-out dough, leaving a border around the edges for the crust.
- Carefully slide the parchment paper with the topped pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the toppings are bubbly and cooked to your liking. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
- Repeat the process with any remaining portions of dough, or wrap the extra dough tightly in plastic wrap and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Enjoy your homemade pizza with a perfect crust every time! Serve it hot and fresh out of the oven, and savor the deliciousness of your homemade creation.
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]]>Pizza Dough
Pizza dough is an easy classic, used of course in such hand pies as calzones. It’s the yeastiest option on this list and it lends a delicious chewiness to your product as well. In this case, the dough is not the star of the show, which means it’s a good dough for more spiced and flavored fillings.
Puff Pastry
Puff pastry is easy to use and quite yummy all on its own. It’s delicious with any filling, but unlike pizza dough, it can be used with simpler fillings like cheese or potato. Just brush some egg and sprinkle some sesame seeds on top for a simple and full dish.
Pie Dough
Pie dough may seem a bit obvious, but it’s not as well known that it’s available frozen or that you can use it for anything besides pie! Pie dough is buttery and flakey, making it perfect for richer, less flavorful fillings. Pie dough is often sold sweet and savory, so be sure to check which one you pick up!
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]]>Room Temperature
If you have a couple of hours at your disposal, this is the most effortless method to defrost your dough. Just remove it from the freezer, place it in a bowl, on the kitchen counter, or other draft-free location, and let it thaw and rise for around two hours.
Water Bath
You can also defrost your dough by placing it in a bowl filled with cold water for an hour or two, while still stored in an airtight plastic bag. You can speed things up by using warm water—but it’s important to change it every 10 minutes and avoid using boiling water, so it wouldn’t partially cook the dough.
Using Microwave
Using the microwave comes with the same risk as using warm water, but it can be done. It’s important to spray both your plate and dough with oil and cover the plate with some plastic wrap. Avoid microwaving it longer than 25 seconds at once—before using the defrost setting for up to five minutes, and letting the dough rise for an hour at room temperature.
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]]>The post This 2 Ingredient Dough Can Be Used For Pizza, Donuts, Bagels & More appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup self-rising flour
- 1 cup Greek yogurt
Instructions:
- Stir together the flour and yogurt in a large bowl until it combines. The dough should be sticky and crumbly.
- On a lightly floured surface, form the dough into balls and kneed for 3 to 5 minutes, until the dough isn’t sticky and is smooth and elastic.
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