Best Pizza Ree A Recipes

Cast-Iron Pizza image

Provided by Ree Drummond : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 6

1 pound frozen store-bought pizza dough, thawed and risen
1/4 cup olive oil
1/2 cup store-bought pizza sauce
1/2 cup pepperoni
4 ounces fresh mozzarella pearls
1/4 cup torn fresh basil

Steps:

Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
Transfer to a cutting board, top with torn basil, cut into slices and serve.

Foolproof Pizza Dough image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 2 pizzas

Number Of Ingredients 4

1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling

Steps:

Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.