Best Kittencals Pizza Dough Recipes

KITTENCAL'S OVERNIGHT PIZZA CRUST #2

Steps:

• Proof the yeast with 1 teaspoon sugar in 1-1/2 cups warm water for about 8-10 minutes or until foamy.
• Meanwhile fit a heavy-duty stand mixer with the kneader blade.
• In the bowl, place 4 cups flour with 1/2 cup oil (can use vegetable or Canola oil) 1 teaspoon sugar, 2 teaspoons salt and the fresh chopped garlic or garlic powder (if using).
• After the yeast is proofed and foamy, add it to the bowl and start kneading, adding in more flour if needed to create a soft smooth dough (knead for about 8-10 minutes).
• Remove the dough to a lightly floured surface and let rest for about 10 minutes.
• Grease a large bowl.
• Gather up dough and knead gently for about 30 seconds and place into the bowl.
• Cover and let rise for about 1 hour (might take more or a little less than 1 hour) or until the dough doubles in size.
• Punch down dough.
• Shape into a large ball.
• Generously oil the outside of the dough ball, and place in a heavy-duty ziploc plastic bag and close the bag.
• Place in the fridge overnight.
• If the dough keeps rising in the bag, just punch lightly with hands and it will go down (you might have to do this several times, it will not effect the texture or taste).
• When ready to use roll out dough and place on a large pizza pan or two small pans, trim ends with a pizza cutter.
• Top with sauce then sprinkle with cheese and then top with favorite toppings (I like bacon and mushrooms!) the cheese must be put on before the toppings and over the sauce.
• Set oven to 425 degrees (bottom rack) and place into the oven immediately without preheating.
• Bake for about 30 minutes or until the crust is light brown on bottom.

KITTENCAL'S BEST GARLIC PIZZA DOUGH FOR THE BREAD MACHINE

Steps:

• Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water).
• Press the dough cycle and start.
• Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough.
• When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.
• Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).
• Stretch into desired size for your pizza pan.
• *Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

KITTENCAL'S PIZZA SAUCE

Steps:

• In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
• Add in garlic and saute for 2 minutes, stirring constantly.
• Add in the tomato paste; stir and cook 1 minute.
• Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
• Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
• *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
• Delicious!