Best Alton Browns Pizza Recipes
PIZZA PIZZAS
Alton Brown's Pizza Pizzas, from Good Eats on Food Network, are so easy and cheesy to make at home that you may never order or go out for pizza again.
Provided by Alton Brown
Categories main-dish
Time P1DT45m
Yield 2 pizzas
Number Of Ingredients 12
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
- *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
THE LAST PIZZA DOUGH I'LL EVER NEED
Provided by Alton Brown
Time 19h30m
Yield 1 pizza plus 2 dough balls
Number Of Ingredients 9
Steps:
- For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
- Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
- Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
- At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
- Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
- For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.
ALTON BROWN'S PIZZA
I have been using this pizza dough to make calzones for my husband to reheat for lunch. This is one of the best pizza dough recipes I have ever used.
Provided by Queen Dana
Categories Low Cholesterol
Time P1DT7m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
- Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.).
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
GRILLED PIZZA -THREE WAYS
Provided by Alton Brown
Time 2h48m
Yield 3 pizzas, 1 pizza for each topping
Number Of Ingredients 23
Steps:
- Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
- Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
- Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
- To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
- Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
- To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
- Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
- To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.
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Background:
Pizza is one of the most popular dishes around the world, and each region has its own take on the classic recipe. Alton Brown has done extensive research on the history and science behind pizzas, and his recipes are based on that research. Alton Brown believes that the secret to making the perfect pizza is to understand the science behind it.Types of Pizza Recipes:
Alton Brown has come up with various pizza recipes that cater to different tastes and preferences. Some of his recipes include:1. Classic Margherita Pizza:
This recipe is for those who prefer a classic, simple pizza. It includes fresh mozzarella cheese, tomato sauce, and fresh basil.2. Prosciutto and Arugula Pizza:
This recipe is for those who prefer a slightly more complex flavor. It includes prosciutto, arugula, and parmesan cheese.3. Greek Pizza:
This recipe is for those who prefer a Mediterranean flavor. It includes Greek olives, feta cheese, red onions, and oregano.4. BBQ Chicken Pizza:
This recipe is for those who prefer a sweet and spicy flavor. It includes barbecue sauce, chicken, red onions, and mozzarella cheese.Unique methods:
Alton Brown uses unique methods to create his pizza recipes, which sets them apart from other traditional recipes. Some of these methods include:1. Using a Pizza Stone:
Alton Brown recommends using a pizza stone to cook the pizza. The stone evenly distributes the heat, creating a crispy crust.2. Using a Food Processor:
Alton Brown uses a food processor to make the dough. This method ensures that the dough is evenly mixed and smooth.3. Pre-baking the Crust:
Alton Brown recommends pre-baking the crust before adding the toppings. This prevents the crust from becoming soggy and ensures that the toppings are evenly cooked.4. Using High-Quality Ingredients:
Alton Brown recommends using high-quality ingredients, such as fresh mozzarella cheese and San Marzano tomatoes, to create the perfect pizza.Conclusion:
Alton Brown is a genius when it comes to cooking, and his pizza recipes are no exception. His scientific approach to cooking has helped him create unique and delicious pizza recipes that cater to different tastes and preferences. Whether you prefer a classic Margherita pizza or a sweet and spicy BBQ chicken pizza, Alton Brown has got you covered. So, next time you want to make a pizza at home, give one of his recipes a try, and you won't be disappointed.Tips for Making Alton Brown's Pizza Recipes
Alton Brown is a renowned chef, cookbook author, and television personality. He has made many pizza recipes over the years, and his recipes are considered among the best in the world. Making Alton Brown's pizza recipes is not difficult, but it requires some attention to detail and a few key tips to ensure that your pizza comes out perfect every time. Here are some valuable tips for making Alton Brown's pizza recipes:
Tip #1: Make the Dough from Scratch
The first step in making any great pizza is to create a good dough. Alton Brown's pizza recipes usually call for the dough to be made from scratch. It may seem daunting to make dough from scratch, but it's actually a lot easier than you might think. All you need is flour, yeast, sugar, salt, and water. You can also add herbs and spices to give your dough more flavor.
One of the most important things to remember when making pizza dough is to let it rise for at least an hour. This will give the dough time to develop its structure and flavor. Alton Brown recommends using a stand mixer with a dough hook to make the pizza dough. If you don't have a stand mixer, you can knead the dough by hand, but it will take longer.
Tip #2: Use High-Quality Ingredients
Alton Brown's pizza recipes call for high-quality ingredients, such as fresh mozzarella, San Marzano tomatoes, and fresh basil. These ingredients may be more expensive than their lower-quality counterparts, but they will make a big difference in the taste and texture of your pizza. Fresh ingredients have more flavor and are more nutritious than canned or frozen ingredients.
You should also use high-quality flour for your pizza dough. Alton Brown recommends using bread flour instead of all-purpose flour because it has a higher protein content, which will give your dough more structure and make it easier to work with. You can buy bread flour at most grocery stores or online.
Tip #3: Preheat Your Oven and Pizza Stone
One of the keys to making great pizza is to cook it at a high temperature. Alton Brown recommends cooking his pizza recipes at 500°F for 10-12 minutes. To achieve this temperature, you need to preheat your oven for at least 30 minutes before baking your pizza.
You should also preheat your pizza stone if you're using one. A pizza stone will absorb the heat from the oven and transfer it to your pizza, cooking it evenly and giving it a crispy crust. To preheat your pizza stone, put it in the oven while it's preheating and let it heat up for at least 30 minutes.
Tip #4: Roll Out Your Dough Thinly
Alton Brown's pizza recipes usually call for the dough to be rolled out thinly. This will ensure that the crust is crispy and not doughy. Rolling out pizza dough can be tricky, but there are a few tips that can help.
First, make sure your dough is at room temperature before rolling it out. Cold dough will be harder to work with and won't stretch as easily. Second, use a rolling pin and roll out the dough from the center to the edges. Don't roll over the edges of the dough, or it will become too thin and tear. Finally, use your hands to stretch the dough if it starts to shrink back while you're rolling it out.
Tip #5: Add Your Toppings Carefully
When adding toppings to your pizza, less is more. Alton Brown's pizza recipes usually call for a few simple toppings, such as sauce, cheese, and a few vegetables or meats. You don't want to overload your pizza with toppings, or it will become soggy and difficult to eat.
When adding your toppings, make sure they are evenly distributed over the pizza. You don't want any one area to have too much sauce or cheese. Also, make sure your toppings are cooked before you put them on the pizza. Raw toppings will not cook properly in the oven.
Tip #6: Watch Your Pizza Carefully
Once your pizza is in the oven, you need to watch it carefully to make sure it doesn't burn. Alton Brown recommends checking your pizza after 8 minutes and then every minute after that until it's done. You want the crust to be crispy and the cheese to be melted and bubbly.
If you're using a pizza stone, you may need to rotate your pizza halfway through cooking to ensure that it cooks evenly. You can use a pizza peel or a spatula to do this.
Tip #7: Let Your Pizza Rest Before Cutting
After your pizza is done baking, you need to let it rest for a few minutes before cutting it. This will allow the cheese and toppings to settle and make it easier to cut. Cutting your pizza too soon can cause the cheese to slide off and the toppings to fall apart.
Alton Brown recommends letting your pizza rest for 5-10 minutes before cutting it. This will give you time to clean up and get ready to serve your pizza.
Conclusion
Alton Brown's pizza recipes are some of the best in the world. Making his pizza recipes requires attention to detail and a few key tips to ensure that your pizza comes out perfect every time. By making your dough from scratch, using high-quality ingredients, preheating your oven and pizza stone, rolling out your dough thinly, adding your toppings carefully, watching your pizza carefully, and letting your pizza rest before cutting it, you can make a pizza that rivals the best pizzerias in the world.