Best Basic Pizza Dough Paula Deen Recipes

BASIC PIZZA DOUGH -PAULA DEEN

Steps:

• Preheat oven at 450 degrees F.
• Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
• Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
• Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.
• Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
• Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.

BASIC PIZZA DOUGH

Steps:

• Make the dough: Add 1/2 cup of the water to the bowl of an electric mixer fitted with the hook attachment. Sprinkle the yeast on top and let sit until bubbly, 5 to 10 minutes. Turn the mixer on low speed and add the oil. Slowly add the flour and mix until the dough is elastic, about 6 minutes. Add the salt and mix until the dough forms a loose ball and completely separates from the sides of the bowl, 4 to 5 minutes more. If the dough feels too dry, add up to 1/4 cup more water, 1 tablespoon at a time, until the dough is moist and springy.
• Turn the dough out onto a floured surface and knead until smooth, folding the dough over itself. Place the dough in a large bowl, cover it with plastic and let sit at room temperature for 1 to 2 hours.
• Once proofed, punch down the dough on a floured surface so it releases air before kneading it and forming it into three 6-ounce portions. You want to roll the dough and shape it into smooth balls.
• Place each of the 3 dough balls on a plate or baking sheet. Cover with plastic and let sit at room temperature until soft, about 2 hours. The dough will naturally start to puff up and proof again for the last time. (At this point, you can also wrap the dough balls in plastic and freeze them for a future use.)
• (Alternatively, you can put the plates in the refrigerator for 36 hours and up to 2 days. This is called a "cold ferment" and will add great depth of flavor in your dough, as that yeast has plenty of time to do its "gassy" thing! Remove the dough from fridge and let it sit out at least 2 hours to bring back to room temperature before using.)
• Shape, top and enjoy!

BASIC PIZZA DOUGH

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

FRESH FRUIT PIZZA (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely.
• Mix together cream cheese and your choice of extract. Spread cream cheese mixture over cooled cookie dough crust.
• Arrange fruit in circles around center.
• Warm marmalade slightly in the microwave and brush over fruit.
• Serve immediately.