WORLD FAMOUS MAMA MARIA'S BOOTLEGGER PIZZA
Provided by Food Network
Time 1h25m
Yield 2 large pizzas
Number Of Ingredients 15
Steps:
- Dough:
- Sprinkle the yeast and sugar in the lukewarm water, let sit until yeast bubbles up (approximately 5 minutes). Add 3 1/2 cups of the flour and salt. Mix the dough and knead until smooth. Add more flour, if needed. Make into a ball. Put into a bowl, cover and let dough rise and double in volume, about 45 minutes.
- Pizza Sauce:
- Mix all ingredients together in a bowl. Put aside until pizza dough is ready.
- Cheese Topping:
- Toss cheeses together.
- Preheat the oven to 450 degrees F.
- Once dough is risen, cut into 2 pieces and roll out to desired sizes. Top with sauce, cheese and your favorite toppings. Bake for 20 minutes, until crust is a golden brown.
MARIAS PIZZA DOUGH
Categories Quick & Easy Phyllo/Puff Pastry Dough Pastry
Number Of Ingredients 7
Steps:
- 1. Soften yeast in warm water 2. Mix milk, sugar, salt & oil together. Microwave on high 1 min. 3. Mix in yeast. 4. Stir in 3 1/2 cups flour and let sit 15 minutes. Knead in remaining 1/2 cup flour. You may need a little more. 5. Spread out on greased pizza pan, and cover & let rise until double, about 1/2 hour. Put on favorite toppings. Ours is a taco meat mix with tomatoes and cheese served with sour cream and baked at 375 for 15-20 minutes. Your nose will know it's done.
QUICK BASIC PIZZA DOUGH
This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Yield Makes 2 pounds
Number Of Ingredients 5
Steps:
- Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
- Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
- Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.
Nutrition Facts : Calories 308 g, Fat 8 g, Fiber 2 g, Protein 7 g
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