No Need to Knead Pizza Dough


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This is the easiest pizza dough recipe you will ever try because the mixer does the kneading for you and it is also completely fool-proof. If you enjoy making pizza at home get your favorite pizza sauce and toppings ready to impress your family and friends. 

 

2 3/4 cups bread flour

1 tsp. salt

1 1/2 tsp dry yeast

2 tsp. sugar

1 cup warm water (about 110 degrees)

2 tbsp. olive oil (plus 1 tsp. for coating dough)

 

Place flour and salt into bowl of stand mixer with a dough hook attached.

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Place yeast, sugar and water into a large measuring cup and stir. Set timer for 10 minutes.

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After 10 minutes add 2 tbsp. of oil to yeast mixture then pour it into the flour and with the mixer on #2 setting and set timer for 10 minutes.

Then remove dough from bowl and pour remaining 1 tbsp. of oil into the bowl. Then roll the dough into a ball  on the counter then roll it around in the bowl to coat the dough with oil ( this keeps the dough from drying out while proofing).

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Place the dough back into the bowl and cover with plastic wrap.

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Allow the dough to proof (rise) for 1 hour or until doubled in size in a warm place in your kitchen.

After 1 hour remove the dough from the bowl and you are ready to create your masterpiece.

This recipe will make 2 – 10″ thin crust round pizzas or you can roll out the dough into a 9″ X 13″ sheet pan and allow to rise for an additional 10 minutes before you begin topping for 1 thick crust pizza.

Spinach, Sausage and Goat Cheese Pizza


 

 

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This pizza is just like specialty pizza you pay 20-25 dollars for only with this recipe  you get 2 for $10 and this recipe is so easy. By making it at home you get all the kudos from your friends and  family and you can tell them “Awe it was just a little something I whipped up”.  Have fun and I hope you enjoy.

This recipe makes 2 – 12″ Pizzas

2 3/4 cups bread flour

1 teaspoons salt

1 cup warm water

1 packet yeast

2 teaspoons sugar

2 tablespoons olive oil + additional oil to coat pizza

8 oz. sausage (casing removed)

thin tomato slices – enough to cover Pizza

2 cup sautéed spinach and garlic (use 1 cup / pizza)

8 oz. goat cheese (use 4 oz. / pizza)

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 Place the bread flour and salt into bowl of stand mixer fitted with a dough hook.

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Put water in a large measuring cup.  Add yeast and sugar to the water and stir to dissolve.  Set timer for 10 minutes to allow yeast to proof.

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Add oil to the water mixture. Pour liquid into mixer bowl.  Set mixer on number two and knead for exactly 10 minutes.

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Remove dough ball from mixer bowl then put a drop of oil into bowl of mixer. Then roll the dough around in oil to coat. Cover bowl with plastic wrap and set aside to rise for 1 hour. Dough should double in size. Cut into two balls. Each ball makes a 12″ pizza.

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Use a large skillet to cook sausage until the pink is gone and it begins to brown. Breaking up all large clumps. Place sausage into a strainer or on paper towels to drain off excess fat and set sausage aside. Use 1/2 of the sausage per pizza.

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Using one of the 1/2 balls roll out to a 12″ circle for each pizza. Brush top with olive oil  (this keeps the dough from getting soggy from the tomatoes) up to 1/2 inch from the edge, then cover with sliced tomatoes.

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Then cover with spinach.

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Cover with the sausage crumbles.

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Finish with mozzarella and large crumbles of goat cheese.

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Bake in a pre-heated 425 degree oven on a pizza stone for 15 – 20 minutes.

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Stromboli


Stromboli is like a stuffed Italian bread. They can be stuffed with a variety of different things (brocoli, sausage cheese or whatever your heart desires). The dough I use to make it is a basic pizza dough and I stuffed it with deli meats, cheeses, roasted red peppers and black olives. The aroma in the kitchen when it is baking is to die for. It is a great appetizer for a party. Serve it warm not hot out of the oven and watch the smiles on your guests faces.

Dough

1 cup warm water (approximately 100 degrees)

1 packet yeast

2 tsp sugar

2 tbsp olive oil

3 cups all-purpose flour

2 tsp salt

1 tbsp oil (for bowl)

Filling

¼ lb Genoa salami

¼ lb provolone cheese

¼ lb slicing pepperoni

¼ lb boiled ham or ham Cappicola

1 cup shredded mozzarella

½ cup chopped roasted red peppers

¼ cup sliced black olives

1 egg beaten

3 tbsp sesame seeds

In a small bowl dissolve yeast and sugar in warm water. Let stand for 10 minutes then add 2 tbsp oil and set aside. In a food processor combine flour and salt then turn on processor and slowly pour in yeast mixture and allow to run for 1 minute. Remove dough from processor and knead on a floured surface for 3 minutes. Place dough in a bowl with 1 tbsp oil and roll dough in oil to coat. Cover bowl with plastic wrap and allow to rise for 2 hours.

Pre-heat oven to 375 degrees. After dough has risen punch it down and roll out to 12 x 20 rectangle with long side to you.

Cover with a layer of salami leaving 1” on each side and bottom and 2” on top.

Repeat with provolone, pepperoni and ham. Then coat with mozzarella cheese. Then make 2 stripes of peppers and 2 stripes of olives from left to right.

Brush top edge and 2 sides with egg and roll dough from bottom to top.

Press ends to seal and fold up to seam.

Place roll on a baking sheet (seam and tuck down) lined with parchment paper. Brush outside of roll with egg and sprinkle with sesame seeds.

Allow roll to rise for 30 minutes. Place on middle shelf of oven and splash bottom of oven with 1 cup of water and close the oven. The steam makes the outside crispy. Bake for 30 minutes. Remove from oven and now comes the hard part, you have to wait 30 minutes before you can slice it.