Rachel Said:Please share some pizza dough recipes with me?
We Answered:Brick-Oven Pizza (Brooklyn Style) --
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
6 leaves fresh basil, torn
Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Quick and Easy Pizza Crust -- a more chewy pizza crust
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
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.
Whole Wheat and Honey Pizza Dough --
1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Claudia Said:Recipes for making dough for monkey bread from scratch?
We Answered:Monkey Bread (from scratch)
1 1/3 cups milk
4 tablespoons unsalted butter, cut into 1/4-inch pieces
1/4 cup sugar
1 (1/4-ounce) packet active dry yeast (not rapid-rise)
1/4 cup lukewarm water
2 large eggs, at room temperature, lightly beaten
4 3/4 to 5 cups (approximately) flour
2 teaspoons salt
1/3 cup light brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
Nut and Sugar Coating
3/4 cup chopped pecans
5 tablespoons melted unsalted butter
3/4 cup sugar
Heat the milk in a saucepan until hot but not scalded. Then pour it into a large bowl. Add the butter and sugar, stirring until the butter is nearly melted.
Sprinkle the yeast over the lukewarm water, stir briefly, and then set it aside to dissolve for 5 to 10 minutes.
When the milk mixture has cooled to slightly warmer than body temperature, stir in the yeast and the lightly beaten eggs. Add 3 cups of the flour and beat the ingredients well with a wooden spoon for 100 strokes. Cover the dough with plastic wrap and set it aside for 10 minutes.
Stir the salt into the dough. Now stir in the remaining flour, about 1/3 cup at a time, until the dough pulls away from the sides of the bowl and is firm enough to knead.
Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes, until it is elastic and supple. Use more flour, if needed, to keep the dough from sticking. Then put the dough in a large, oiled glass or ceramic mixing bowl and turn it to coat the entire surface. Cover the bowl with plastic wrap and set it aside in a warm, draft-free spot until doubled in bulk, about 1 hour.
While the dough rises, generously butter the entire inside of a large Bundt pan (it should have a capacity of about 12 cups). Do not use a tube pan with a removable insert, such as an angel food cake pan, because the glaze will run out of the pan.
Now make the glaze by heating the brown sugar, butter, and heavy cream in a small saucepan, stirring continuously. As soon as the glaze comes to a boil, pour it into the Bundt pan so that it puddles evenly in the bottom (a parent's job). Sprinkle half of the chopped pecans over the glaze.
When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Knead the dough for 1 minute. Cut off golf ball-size pieces of dough and roll them into rough balls.
Now prepare the coating. Pour the melted butter into one bowl and the sugar into another and place them in the work area. Dip the dough balls into the butter and then roll them in the sugar, placing them in the pan as you go. Once you've covered the bottom of the pan, start a new layer.
When you've used half of the dough, scatter the remaining pecans over it. Then continue adding layers until the pan is two thirds full. Ideally, you will have used all the dough. If you happen to have excess dough balls, layer them in a small, well-buttered loaf pan or casserole.
Cover the pan with plastic wrap and let the dough rise until doubled in bulk, about 35 to 45 minutes. Start heating the oven to 375Âº about 10 minutes before the dough is fully risen.
Remove the plastic wrap and bake the bread on the center rack for 45 minutes. Don't worry too much if the top gets quite brown, but if it starts to look scorched, lay a piece of tinfoil over the bread to deflect the heat. (If you're baking a small loaf alongside, it will take only about 30 minutes.)
Transfer the pan to a cooling rack and gently run a butter knife down the side here and there to loosen the loaf. Carefully flip the bread over onto the rack and remove the pan (another job for parents); it should lift right off. If there is excess glaze left in the pan, immediately spoon it onto the bread.
Cool the bread for at least 20 minutes. Then pour glasses of cold milk, put out some plates, and help yourselves by pulling off pieces of the bread. Any leftovers can be wrapped in tinfoil and reheated later in a warm oven. Makes up to 9 servings.
Or the easy way
3 cans refrigerated buttermilk biscuits
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup margarine
3/4 cup sugar
3/4 teaspoon cinnamon
Mix together 1/2 cup sugar and 1/2 tsp cinnamon on medium sized plate.
Cut biscuits into quarters and roll in sugar-cinnamon mix.
Pile coated biscuits into a greased and floured bundt pan.
Mix together 3/4 cup sugar and 3/4 tsp.
cinnamon in a small bowl.
Melt margarine and add sugar-cinnamon mix.
Heat until sugar melts and pour over biscuits.
Bake at 350 degrees for 30-35 minutes.
Let stand for 10 minutes, then invert onto cake plate.
Geraldine Said:What are some good cookie dough recipes WITH OUT EGG and that you can eat raw?
We Answered:Not sure what type of cookie dough you need, but if you do a search for 'vegan cookie recipes' you'll find lots of cookie recipes with no egg.
Patrick Said:Dough Recipes?
We Answered:Buy refrigerated dough. It works great! It is also delicious.
Jane Said:why do most pasta dough recipes call for regular flour AND semolina?
We Answered:i think it's because 100% semolina is difficult to work with by hand. just a slightly educated guess. but then again maybe not. here's a recipe. let me know if it works.
uh-oh. i just noticed this is for a pasta machine. back to first idea.
Durum Wheat Pasta
Makes 1 pound 3 cups durum flour , sifted
3/4 teaspoon table salt , plus extra for cooking
3/4 cup water , plus extra if needed
1. Place selected pasta rolling machine die in small bowl, cover with hot tap water, and set aside.
3. Remove die from hot water and install according to manufacturerâ€™s directions. Add flour and salt to mixing chamber. Turn on machine and slowly pour water through opening in cover. Mix approximately 2 to 3 minutes, or until dough forms soft, pea-sized crumbs. If dough appears too dry, add additional water, one tablespoon at a time, until pasta reaches proper consistency.
4. Switch machine to extrusion mode and extrude pasta. Use knife to slice off first 2 inches of pasta and discard. Continue to extrude and cut pasta at desired lengths with serrated knife. Set pasta aside on towels 30 minutes before using. (Pasta can be kept at room temperature for 2 hours or placed in a zipper-lock plastic bag and refrigerated for 12 hours or frozen for 1 month.)
5. Bring abundant water to boil in large pot. Add salt to taste and as much pasta as desired. Cook until al dente, 3 to 4 minutes if at room temperature or chilled, and about 5 minutes if frozen.
Erika Said:Need wheat pasta dough recipes please?
We Answered:if you can find any tomato bullion powder, you can add it to the pasta dough... other wise it is fine to substitute the whole GRAIN flour for the bleached all purpose. if you are using what is called whole wheat flour- it is still bleached and processed
Leslie Said:Pizza dough recipes?
We Answered:Herb Pizza Dough Recipe
Makes: 1 crust
1 package Active Dry Yeast
1 teaspoon Sugar
7/8 cup Warm Water -- 110 degrees
1/4 cup Italian Seasoning
2 1/4 cups Flour
1 tablespoon Flour
1/2 teaspoon Salt
1 tablespoon Garlic Olive Oil -- as needed
Oil And Cornmeal For Pan
Stir together the yeast,sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine.Add flour and salt.
Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @ 425 degrees.
Remove from oven, lightly brush the crust with a little more oil. Top as desired. Makes enough dough for one 12" crust.