Food recipes
No Rise Pizza Dough
No Rise Pizza Dough Ingredients: water, bottled, generic wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry oil, olive, salad or cooking honey salt, table Directions: Preheat oven...
No Rise Pizza Dough
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
Directions:
Preheat oven to 500 degrees F. If you have a pizza stone, put it in the oven to heat up as well.
If you dont have a stone, an upside down cookie sheet works quite well instead.
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together warm water, flour, yeast, olive oil, honey and salt.
Pulse mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
Knead for 5 minutes by machine, 10 by hand until dough is smooth.
If dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time.
If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
Cover the bowl and let the dough rest for 510 minutes.
Divide it into two pieces and roll each out into a 10-inch circle.
Top with whatever toppings you like and then bake for 911 minutes or until the crust is lightly browned and the cheese is bubbling.
I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven.
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
Directions:
Preheat oven to 500 degrees F. If you have a pizza stone, put it in the oven to heat up as well.
If you dont have a stone, an upside down cookie sheet works quite well instead.
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together warm water, flour, yeast, olive oil, honey and salt.
Pulse mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
Knead for 5 minutes by machine, 10 by hand until dough is smooth.
If dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time.
If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
Cover the bowl and let the dough rest for 510 minutes.
Divide it into two pieces and roll each out into a 10-inch circle.
Top with whatever toppings you like and then bake for 911 minutes or until the crust is lightly browned and the cheese is bubbling.
I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven.