[{"id":"20450","title":"Crispy Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
Cover and let rise in a warm spot 45 minutes.
Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
Lightly oil and pre-heat iron skillet on medium-high heat.
you want the skillet hot.
Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
Sprinkle about a tbs of corn meal into skillet.
Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough.
No need to roll first.
The crust will not be perfectly round, but so what?
It looks home made right?
Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
Take pan out of skillet.
Dough will stick to the bottom and come out of the skillet as well.
Sprinkle more cornmeal into skillet.
Peel the dough off the pan and put back in the skillet with the un-seared side down.
Flatten any parts that squeezed out from the side of the pan on your first press.
Leave in skillet 30 seconds.
Remove from skillet.
You've got thin pizza crust!
To make pizza--.
Put sauce, cheese and toppings on crust.
Pre-heat iron skillet in 410 degree oven.
Place pizza in skillet.
Bake for 12 minutes.
Remove from oven and let stand in skillet for 5 minutes.
Remove to a plate with a spatula.
Eat pizza.","url":"https://recipe.bluelayer.org/recipe/20450/crispy-pizza-dough"},{"id":"49942","title":"Grilled Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Line a cookie sheet with parchment paper and lightly grease.
Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer.
Whisk to combine.
Add in the water and oil and mix to combine.
Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy.
It will still be slightly tacky but should not stick to your hands.
Divide into six even pieces.
Place on prepared tray.
spray with just a touch of oil and cover with plastic wrap.
Let rest in the refrigerator overnight.
Now you are ready to start using this dough.","url":"https://recipe.bluelayer.org/recipe/49942/grilled-pizza-dough"},{"id":"61160","title":"Basic Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the flour, yeast and salt into a large bowl and make a well in the centre.
Pour in the warm water and use your hands to mix into a pliable dough.
Knead dough on a lightly floured work surface for around 5 minutes, making adjustments if it's too wet or dry.
Rub some oil over the surface of the dough and place in a bowl.
Cover with a clean tea towel and leave in a warm place for around 30 minutes.
Divide into 4 equal balls and knead them again before rolling each one out into the size and thickness of pizza you like.
Preheat oven to 240C, 475F Arrange toppings on your pizzas, minus any cheese and place in the oven for 10 minutes
Sprinkle over the cheese and return to the oven for 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/61160/basic-pizza-dough"},{"id":"61159","title":"Pizza Dough Focaccia (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients into the bread machine in the order given.
Turn it on to your dough setting.
When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
Dimple the top of the dough with your finger and brush with olive oil.
Add whatever toppings you want.
At this point, heat your oven to 400'F.
and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
Let the dough rise for about 15-20 minutes.
Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown.
It took 20 minutes in my oven.
When done, remove with your pizza peel and set on a metal wrack to cool.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/61159/pizza-dough-focaccia-abm"},{"id":"60803","title":"Fast and Easy Whole Wheat Pizza Dough","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In large mixing bowl, dissolve sugar in warm water.
Sprinkle yeast over water and let stand for 10 minutes or until foamy.
Meanwhile, combine flours and salt.
Stir oil into foamy yeast mixture.
Stir in about half the flour mixture.
Add more flour, mixing until dough can be gathered into a slightly sticky ball (you may need a little more or less than 3 cups of flour).
On lightly floured surface, kneed dough for about 5 minutes or until smooth and elastic, adding more flour as necessary to prevent dough from stick to counter.
Cut dough in half; cover with waxed paper and let rest for 10 minutes.
On lightly floured surface, use a rolling pin to roll each piece of dough into a 12-inch circle, about 1/4 inch thick.
Transfer rounds to 2 lightly oiled pizza pans or baking sheets.
Carefully, using fingers, stretch dough into large circles.
Let dough rise for about 15 minutes before adding toppings.
For a thicker crust let dough rise for 30 minutes.
Add toppings just before baking.
Makes two 12 inch pizza rounds.","url":"https://recipe.bluelayer.org/recipe/60803/fast-and-easy-whole-wheat-pizza-dough"},{"id":"60791","title":"Barbecue Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
shortening, vegetable, household, composite
cheese, parmesan, hard
spices, basil, dried
spices, pepper, red or cayenne","directions":"Preheat grill to medium light heat.
Oil grill rack.
Roll dough to a 12x15-inch rectangle.
Brush top with olive oil.
Place dough, oil sides down, on grill rack.
Cover and grill about 3 minutes, or until bottom is lightly browned.
Punch down any air bubbles, if needed.
Brush top with oil and turn over.
Immediately top evenly with remaining ingredients.
Cover and cook 3 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/60791/barbecue-pizza"},{"id":"60577","title":"Pizza Dough Boy","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"best to use a kitchenaid mixer for this using the hook attachment.
mix all the ingredients together until you get the right consistency.
you can see if you got the right consistency if you turn the mixer on max and it whips the dough apart making 2 or more balls.
add more flour or water until you get that consistency
put some oil in a bowl and wipe it off with a paper towel.
make the dough into a ball and put it in the bowl.
cover for minimal 3 hours.
freeze in a freezer bag or spread it out on a floured countertop.","url":"https://recipe.bluelayer.org/recipe/60577/pizza-dough-boy"},{"id":"60358","title":"Perfect Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"sift the flour and salt into large mixing bowl.
stir in yeast
make a well in the center of the dry ingredients.
Pour the water and oil in to the well.
mix with a spoon to a soft dough.
turn out dough on lightly floured surface and knead for about 7-10 mins until dough is smooth and elastic.
place dough in a greased bowl and cover with plastic wrap.
Let rise in a warm place for about 1 hour or until the dough has doubled its size
punch down the dough and knead again for 2-3 minutes
roll or strech out dough to fit pizza pan.
top with sauce and cheese.
place in 425 F preheated over for 15-20 mins until crisp and golden.","url":"https://recipe.bluelayer.org/recipe/60358/perfect-pizza-dough"},{"id":"60234","title":"Honey Whole Wheat Pizza Dough","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Yields 2 medium-large pizza crusts.
Place the ingredients into your bread machine, starting with the wet ingredients, followed by the dry (except the corn meal) and then the yeast.
Follow the instructions for your bread machine.
Preheat oven to 450 degrees F. Place the pizza stone in the oven while its preheating.
Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until its the right size to fit on the pizza stones.
Sprinkle some cornmeal, about 1 teaspoon each, over the stone once its hot to keep the pizza from sticking.
I also put some cornmeal on the peel so the dough doesnt stick when I transfer it to the oven.
I pre-bake my pizza dough a little before I put any toppings on it.
I find this makes the dough nice and crunchy with a good chewiness to it.
Just place each dough, separately, on the stone.
Spread the dough evenly over the stone.
Make several puncture holes with a fork to help keep the bubbling down.
Brush the entire surface of the dough with a light layer of olive oil.
This will help keep the dough chewy and not brittle.
As it bakes, check on it to make sure its not bubbling.
If it is, just press down any large bubbles with a spatula.
Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it.
Then, just place back in the oven to finish cooking the toppings until they are nice and bubbly.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60234/honey-whole-wheat-pizza-dough"},{"id":"60204","title":"Cashew Chicken Ranch Pizza","ingredients":"house of pasta, pizza dough,
salad dressing, ranch dressing, regular
nuts, cashew nuts, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, mozzarella, low sodium","directions":"Preheat oven to 425 F. Flatten dough into a 10 round on a pizza stone or baking sheet.
Par-bake the dough for five minutes then remove from the oven.
Spread a thin layer of ranch dressing evenly over the par-baked pizza crust.
Place cashews and chicken evenly on top of the ranch covered pizza.
Follow with a layer of cheese.
Bake for 10 minutes or until cheese has bubbled and melted.
Cool for 5 minutes, slice and enjoy.
*Inspired by Dough Boyz Pizza, Pocatello, Idaho.","url":"https://recipe.bluelayer.org/recipe/60204/cashew-chicken-ranch-pizza"},{"id":"59321","title":"Whole Wheat Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Throw all ingredients into your bread machine and run the dough cycle.
Divide dough into 2 pieces and roll into a rectangle or a circle.
Let rise for up to 30 mins or top immediately with desired toppings.
Bake in a 450 degree oven for 5 to 10 minutes or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/59321/whole-wheat-bread-machine-pizza-dough"},{"id":"59306","title":"Pizza Dough and Bonus Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add yeast and sugar to water, whisk and set aside until foamy.
Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
Divide dough in half and roll out 2-12\"to 15\" pizzas; or 1 large 9\" focaccia (using all of the dough); or 1 pizza and 1 small 5\" focaccia; or 2 small focaccia.
Bake topped pizza at 500 for 10-12 minutes.
Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
Bake on cookie sheet or pizza stone until golden brown at 475, 10-25 minutes depending on size and ingredients.","url":"https://recipe.bluelayer.org/recipe/59306/pizza-dough-and-bonus-focaccia-bread"},{"id":"59302","title":"New York-Style Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"Combine flour, sugar, salt and yeast in the bowl of a food processor.
Pulse 3 to 4 times until incorporated.
Add olive oil and both amounts of water.
Run food processor until mixture forms a ball that rides around the bowl above the blade.
This will take about 15 seconds.
Continue processing 15 seconds longer.
Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed.
Place in a covered container or in a zipper-lock freezer bag.
Place in the refrigerator and allow to rise at least 1 day, and up to 5.
Remove from refrigerator, shape it into a ball, and allow to rest at room temperature for at least 2 hours before baking.
Notes: 1.
The longer you let it rise the more sourdough flavor it has.
This makes enough dough for a 14 pizza.
You can cook this pizza dough using your favorite method.","url":"https://recipe.bluelayer.org/recipe/59302/new-york-style-pizza-dough"},{"id":"59278","title":"Garden Tomato Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
arugula, raw
tomatoes, red, ripe, raw, year round average
spices, pepper, black
salt, table
spices, basil, dried
cheese, parmesan, hard","directions":"Preheat the oven to 400F.
(Or heat the outdoor grill to medium-high).
On a floured surface, roll out the two balls of dough to your desired thickness.
Brush each crust with a teaspoon of oil.
In a medium skillet, heat 1 Tablespoon of oil over medium.
Add the arugula and cook until wilted, less than a minute.
Sprinkle with a dash of salt and pepper.
Layer some arugula over the each crust, and top with tomato slices.
Give another good pinch of salt and pepper to the pizza, and one more good drizzle of oil.
Bake pizza until the crust is golden and the tomatoes look like you could make out with them, 15 minutes.
Top each pizza with fresh basil and parmesan shavings.
To.
Die.
For.","url":"https://recipe.bluelayer.org/recipe/59278/garden-tomato-pizza"},{"id":"59125","title":"New York Italian Pizza Dough","ingredients":"water, bottled, generic
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water.
Make a hole in the top of the flour, and spoon the yeast into the hole.
Let the mixture sit for 20 minutes to moisten the flour.
Set the bread machine to the knead setting, and knead the dough for about 10 minutes.
Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough.
The dough should be \"as soft as a baby's bottom.\"
Form the dough into a round shape.
Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl.
Turn the dough over a couple of times so the dough picks up a thin coating of oil.
Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired.
Roll the dough out thin with a thicker edge before adding toppings.
Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C).
Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/59125/new-york-italian-pizza-dough"},{"id":"58911","title":"Jeffs Epic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"In a medium bowl (I used a measuring cup), combine the WARM water (not too hot or you'll kill the yeast), sugar and yeast until dissolved.
Leave for 5 - 10 minutes until the yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together with a fork or wooden spoon, and then use your hands until the dough comes together.
Tip the dough onto a lightly floured surface and knead until the dough is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchen aid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks (this step requires common sense, meaning if you want small 6\" pizzas or if you scale the recipe for more people you will need to divide the dough into more balls).
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like bake in a 400F oven for approximately 15 to 20 minutes (less or more time as required).
Keep an eye on it until the cheese browns and the crust looks done to your liking.","url":"https://recipe.bluelayer.org/recipe/58911/jeffs-epic-homemade-pizza-dough"},{"id":"58707","title":"Basic Pizza Dough","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top.
Set aside until foamy, about 10 minutes.
Stir in the olive oil.
Whisk the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the yeast mixture.
Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface.
Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary.
Form into 2 balls.
Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
Photograph by Con Poulos","url":"https://recipe.bluelayer.org/recipe/58707/basic-pizza-dough"},{"id":"58516","title":"Cuisinart Food Processor Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a 2 cup liquid measure, dissolve yeast and sugar in warm water.
Let stand until foamy, about 3-5 minutes.
Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it.
Process until dough cleans sides of work bowl and forms a ball.
Then process for 30 seconds to knead dough, which may be slightly sticky.
Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top.
Let rise in a warm place for about 45 minutes.
While dough is rising , prepare any pizza toppings.
Place dough on a lightly floured surface and punch down.
Roll into desired crust sizes.","url":"https://recipe.bluelayer.org/recipe/58516/cuisinart-food-processor-pizza-dough"},{"id":"58401","title":"Healthier Monkey Bread I","ingredients":"sugars, granulated
spices, cinnamon, ground
house of pasta, pizza dough,
nuts, walnuts, english
raisins, seeded
butter, without salt
sugars, brown","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 10-inch tube pan.
Mix white sugar and cinnamon in a plastic bag.
Cut pizza dough into 1 1/2-inch pieces.
Shake 6 to 8 pieces of dough in the sugar-cinnamon mix.
Arrange pieces in bottom of prepared pan.
Continue until all dough pieces are coated and placed in pan.
Arrange nuts and raisins in and among dough pieces.
Melt butter and brown sugar in a small saucepan over medium heat.
Boil for 1 minute.
Pour over dough; let rise for 30 minutes.
Bake in preheated oven until bread is golden brown, about 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Pull apart pieces of bread to eat.","url":"https://recipe.bluelayer.org/recipe/58401/healthier-monkey-bread-i"},{"id":"58350","title":"Basic Thin Crust Dough Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Bread Machine: Hot liquids to lukewarm, 110*.
Add in ingredients to your bread machine in the order specified for your machine.
Use dough cycle, that will knead the dougha nd allow it to rise one time.
It is not necessary to let dough any longer which 1 hour.
If your machine has a double kneading dough cycle (DAK And Welbilt ABM 100), remove the dough after 1 hour or possibly so and turn off your machine.
Allowing the dough to knead the second time causes bubbles that are difficult to roll.
Either acative dry or possibly rapid rise yeast may be used.
It is not necessary to proof the yeast in water; just mix it in with the flour.
Note To date I have over thirty five different pizza dough recipes, Want more e-mail me.
Also have Deep Dish Pizza Doughs","url":"https://recipe.bluelayer.org/recipe/58350/basic-thin-crust-dough-recipe"},{"id":"58255","title":"Chewy and Soft Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Sprinkle the yeast granules into the lukewarm water.
The yeast will sink if the water temperature is too cold or too hot.
Add the salt, dry ingredients, and sugar in the pan of the bread machine.
If the salt touches the yeast directly, the power of the yeast will weaken.
So add the salt at the bottom.
Once the yeast from Step 1 has soaked for about 5 minutes, gently stir, to dissolve the yeast with a spoon, and pour it into the pan.
Chose the \"pizza dough setting\" on the bread machine and press start.
When the bread machine beeps to let you know it is done, take it out of the pan.
Dust a working surface with some flour to prevent it from sticking.
Divide the dough into 2 equal pieces, and roll into balls.
Let it rest for 10 minutes.
Cover the bowl, so the dough does not dry up.
The dough is done!!
Make pizza with your favorite toppings.
You don't need to use a rolling pin to roll out the dough.
Simply lift up one of the edges of the dough, and it will start stretching with gravity.
\"Chestnut, Walnut and Cream Cheese Fall Pizza\".
It can be a dessert pizza or an accompaniment for a glass of wine.
\"Eggplant, Bacon and Cheese Pizza\".
The bite-sized cheese and eggplant is excellent.
\"Bacon, Green Beans, and Cherry Tomatoes Pizza\".
The fresh texture of the cherry tomato is great.","url":"https://recipe.bluelayer.org/recipe/58255/chewy-and-soft-pizza-dough"},{"id":"58123","title":"Homemade Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Mix all dry ingredients together.
Mix well.
Add oil and water.
Mix until flour is well incorporated.
Knead 8 or 10 times.
Dough should only be slightly sticky.
If necessary, add a few more tablespoons flour.
Let rest 15-20 minutes so dough can relax.
If I have time I let the dough rise for 1-2 hours, then punch down and form into pizza crusts.
This helps develop a better flavor, but the dough is still very good if it is used after the short rest period.
Use a small portion of dough - appropriate for the size of pan you are using to bake the pizza.
(One third of the dough if using 8 inch pans) Place dough on a counter, table, or breadboard.
Gently press on it, using the tips or your fingers or the palms of your hand, to flatten and stretch the dough.
Let dough rest for 2-5 minutes when the dough doesn't seem to want to stretch anymore.
This will allow it to rest and relax, and then it will stretch again.
Continue pressing the dough out until it is the size needed for the pizza pan.
I do not use a rolling pin as this alters the texture of the dough.
Drizzle a small amount of olive oil on your pizza pan.
Spread oil evenly.
Sprinkle each pan with one tsp cornmeal.
Place stretched-out dough in pan.
(I use a cast iron skillet and our pizza turns out like Pizza Hut pan pizza.
).
Top with sauce, toppings, and cheese.
Let pizza set for about 15 minutes to allow dough to rise.
Bake at 450 degrees for 15-20 minutes, until dough is golden and cheese is starting to brown.
Baking time varies depending on the type and size of pan you are using.","url":"https://recipe.bluelayer.org/recipe/58123/homemade-pizza-dough"},{"id":"58108","title":"Pizza Mix in a Jar","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine all ingredients.
Place in an airtight jar.
Attach these instructions on a gift tag.
PIZZA: (makes two 12\" pizzas).
Contents of Pizza Dough Mix Jar.
2 tbls olive oil.
1 cup warm water.
1 cup tomato sauce.
1/2 cup grated mozzarella cheese.
1/3 cup freshly grated Parmesan.
1 tsp crushed oregano.
Place the Pizza dough mix in a large bowl and add the olive oil and water.
Beat with a wooden spoon or dough hook until mixture forms a ball.
Turn out onto a floured surface and knead for 5 minutes.
Transfer to a greased bowl, turn up so that top is greased.
Cover and let the dough rise for 90 minutes.
Divide the dough in half and pat into 2 12\" circles.
For thin crust, fill and bake the pizzas now.
For thicker crust, let rise 30-45 minutes.
Top the pizza with tomato sauce, cheeses of your choise and crushed oregano.
Drizzle olive oil over the pizzas.
Preheat oven to 425* -- and bake for 20-25 minutes.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/58108/pizza-mix-in-a-jar"},{"id":"58014","title":"Awesome Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Heat water in the microwave to between 105 and 110 degrees F. Add yeast to the water and stir.
Add sugar, sea salt, cold water and olive oil.
I also add any spices I desire to give flavor to the dough, but this is completely optional (red pepper flakes, Italian seasoning, etc...)
Pour the yeast mixture into the mixer and start the mixer with a stirring attachment.
Start adding flour little by little (I use a big spoon).
Add flour until the dough starts to stick to the beater.
Once it forms one sticky lump, remove the beater and switch to a dough hook.
Keep adding flour until the dough comes together and the dough ball cleans the bowl.
(Periodically stop and take the dough off the hook to check it.)
Once the ball cleans the bowl, remove the dough ball and set it on the counter.
If it doesnt spread out and is somewhat firm/spongy, it is done.
Coat a Ziploc bag with olive oil, put the dough in the bag and refrigerate.
For best results, refrigerate for 1-2 days.
Pull the dough out of the refrigerator 2 hours prior to making pizza.
When ready, press the dough down and stretch it to the desired size.
Put it on a pizza screen, stone or pan.
Add toppings and cook at 500 degrees F for approximately 18 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/58014/awesome-easy-pizza-dough"},{"id":"57939","title":"Easy Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"In large bowl dissolve yeast & sugar in warm water.
Let sit for 10 minutes.
Stir in oil, salt, & 4 1/2 cups flour.
Mix in remaining flour 1/2 cup at a time.
When all mixed & pulled in, turn onto a floured surface knead until smooth & elastic -- approx 8 minutes.
Lightly oil a large bowl, place dough ball in bowl, lightly oil ball & cover with a damp cloth.
Let rest in a warm place, or oven on lowest setting until doubled in size.
Approx 1 hour.
Deflate & turn onto floured surface divide into 3 equal pieces & form rounds.
Cover & let rest 10 minutes.
Preheat oven to 425.","url":"https://recipe.bluelayer.org/recipe/57939/easy-pizza-dough"},{"id":"57903","title":"Pizza Dough Technique","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Mix it up(I use a bread machine).
Do not let it rise.
Devide in half & place in oiled containers/bags in refrigerator for 24 hours or freeze for 3 months?
(defrost-24 hours in fridge).
2 hrs before cooking-remove from fridge-place on oiled 12-14\" square of foil & press into a 1/2\"thick disc.
cover for the 2 hours.
Uncover & spread out with your fingers & palms(a little flour helps) 12\".
Top & slide foil/pizza onto peel then onto a preheated 450 stone in oven for 10-12 minute Thick toppings may require lower temperature & longer time.","url":"https://recipe.bluelayer.org/recipe/57903/pizza-dough-technique"},{"id":"57846","title":"Andreas Viestad's Bread on a Stick","ingredients":"house of pasta, pizza dough,
cheese, parmesan, hard","directions":"Work cheese into dough.
Wrap dough around two or three sticks and grill at one side of the fire.
Make sure the bread is not in direct contact with the flames.","url":"https://recipe.bluelayer.org/recipe/57846/andreas-viestads-bread-on-a-stick"},{"id":"57762","title":"Half Whole Wheat Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
vinegar, distilled","directions":"Sprinkle yeast over warm water.
In a mixer or bread machine (on dough setting), combine flour and salt on low with paddle attachment.
Drizzle in olive oil and vinegar until combined with flour.
Pour in yeast/water mixture and allow to mix until completely blended.
Coat two 1-gallon size Ziploc bags with a small amount of olive oil.
Divide dough in half, deposit each half into the coated bags.
Leave bag upright and slightly opened until dough doubles.
Seal Ziploc bags.
Drop them in the bottom of your refrigerator and forget about them until you need them.
About an hour before you need the dough, take it out of the refrigerator and allow to come to room temperature.","url":"https://recipe.bluelayer.org/recipe/57762/half-whole-wheat-pizza-dough"},{"id":"57758","title":"NO YEAST PIZZA DOUGH","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking","directions":"Sift dry ingredients together, rub oil into flour.
Make a well, add milk and cut into the mixture to form a soft dough.
Knead dough lightly and roll out to 1cm thickness.
Roll out, add sauce and layer on toppings, sprinkle with cheese and bake in preheated oven at 180AC until cheese has melted and dough is cooked.","url":"https://recipe.bluelayer.org/recipe/57758/no-yeast-pizza-dough"},{"id":"57722","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
sugars, granulated","directions":"Combine flour, yeast, salt ans sugar in a mixing bowl and stir.
Add vegetible oil and water.
Mix together all ingredients.
Knead by hand for 3 minutes: shape; put in bowl; cover and let rise until double in volume.
Punch down; divide into 2 equal pieces and shape into round balls or leave in one piece for a 16\" pizza.
Let dough rest for 4 minutes.
Roll out approximnately 12 \" or 16\" diameter.
Spray pizza pan lightly with no-stick vegetable cooking spay.
Place on pizza pan; let rise for 10 to 15 minutes.
Add sauce, toppings and cheese.
Place on the bottom rac in a cold oven, turn oven to 500 and bake for 17 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/57722/pizza-dough"},{"id":"57717","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Mix yeast and water in a large bowl; place in warm spot for about five minutes.
Sift flour, salt, and sugar into the yeast.
Mix well, then add olive oil and form a soft ball.
Knead on floured surface until soft and elastic (about five minutes).
Shape into ball and place in a lightly oiled bowl.
Cover with a clean towel and place in a warm spot for about one hour.
Punch down dough and reshape into ball.
Cover and let sit another 20 minutes, or until it rises again.
Punch down again.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/57717/pizza-dough"},{"id":"57695","title":"Easy Pizza Dough No Food Processor or Bread Maker Needed","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put warm water (80 to 110F) into a bowl.
Add salt and honey and mix with a spoon.
Add yeast, mix and let it sit for about 10 minutes.
Gradually add flour and olive oil and start mixing.
When the mixture gets too heavy to mix, start kneading the dough with your hands.
Knead the dough until you have a smooth ball.
If the dough cracks it is too dry.
Add water bit by bit until if forms a nice coherent ball.
If your dough feels more like batter, it is too wet and you need to add flour bit by bit.
If you need to add water or flour, do it by small amounts.
Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag.
Let the dough rise for about an hour at room temperature, then push it down again so it deflates.
Let it sit for about another hour.
If you want to use it the next day, put it in a refrigerator.
Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards.
Use a rolling pin until the dough is about 1/4\" thick.
Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
Put on your pizza sauce of choice.
Put on your favorite pizza toppings.
Bake the pizza in you oven at 400 - 450 F for about 20 to 25 minutes until the crust is light brown.
Check on it ahead of the time if using a stone.
Additional Information:.
You get better results when you use a pizza baking stone.
The pizza stone should be placed in the middle of the oven.","url":"https://recipe.bluelayer.org/recipe/57695/easy-pizza-dough-no-food-processor-or-bread-maker-needed"},{"id":"57654","title":"Abm Pizza Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place dough ingredients into the bread pan in order given.
Use Dough program.
When finished remove dough from the bread pan and place in a greased bowl, turning to coat proportionately.
Cover and let dough rest for 10 min Or possibly cover and chill overnight.
Roll dough into a 12\" pizza pan or possibly a 13\"x9\" greased pan.
Raise the edges a bit.
Put on toppings.
Cook topped pizza for 20 - 25 min at 425F (220C).
Notes: Remove refrigerated dough from 'fridge about 1 hour before using.
All-purpose white flour may be replaced with equal parts white and whole wheat.","url":"https://recipe.bluelayer.org/recipe/57654/abm-pizza-dough-recipe"},{"id":"57435","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Pour warm water into a bowl.
The water should be about 85-115F.
Test it with your hand.
It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute.
This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Punch it down so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out.
You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
This dough can also be made in advance and refrigerated for a day or so, or even frozen.
Be sure to let it come to room temperature before using.
Form the dough into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2\" thick all the way around, use a rolling pin to flatten it out to about 1/4\" thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400 F oven until the crust is light brown.
Bake on either baking stones, a cookie sheet, or a pizza pan.","url":"https://recipe.bluelayer.org/recipe/57435/pizza-dough"},{"id":"57381","title":"Basic Pizza Dough #1","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
spices, garlic powder
spices, basil, dried","directions":"In a bowl, combine the dry yeast and sugar with the lukewarm water and olive oil.
Whisk, briefly, to dissolve everything and let it proof for 5-10 minutes.
You will know when to stop when the liquid looks all frothy as if it were covered in sea foam.
In a separate bowl -preferably the working bowl of your stand mixer- (this is a stand-mixer recipe; if you want to do it by hand, see below) combine the two types of flour, the salt, and the garlic powder.
Add the dried basil by rubbing the leaves together between your fingertips to reduce it to a powder.
Mix the dry ingredients together until everything is equally distributed.
Pour the wet ingredients into the dry and stir to combine.
If in a stand-mixer, use your dough-hook.
Beat the combined dough at the highest speed you can for 5 - 6 minutes.
ALTERNATIVE: If doing this by hand, dust your counter top with a little bit of flour to prevent sticking and start folding the mixed dough over with your hands, and pressing it flat.
Turn 45-degrees, fold, press, and repeat.
Knead like this with your full-strength for about 7 minutes.
Lightly spread some olive oil around the sides of a clean, large bowl as well as on the surface of the rounded dough ball you have made.
Place the dough into this bowl.
Cover the top of the bowl with a clean light-weight towel, place it in a warm part of the room, and let it rise for 1-1/2 to 2 hours.
When it has risen, divide the dough into two balls and roll it out to an oval about the size of your pizza stone.
Once you have your round, flat dough ready, put it on a cutting board or other, flat surface with a small dusting of yellow corn meal beneath it.
This is an old trick that I learned while making pizzas, years ago, in a restaurant.
The corn meal will allow the dough to slide around easily and will help when you go to slide it into your heated oven and onto the pizza stone.
Add your sauce and desired pizza toppings (try to keep it to 3 or less, including cheese, for the best results) and place on a hot stone or pan that is in an already-hot 450-degree (Fahrenheit) oven.
NOTE: A good pattern I have learned from years of making pizza is: first layer - sauce, second layer - half of your cheese, third layer - your non-cheese toppings, and fourth layer - the remainder of your cheese.
Cook for 13 - 16 minutes or until any cheese turns brown in little spots.
Let your pizza rest for 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/57381/basic-pizza-dough-1"},{"id":"57255","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Measure out flour, sugar and salt in a bowl, and place in freezer.
Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas.
You can also use a pastry cutter, but I find my hands work even better.
Slowly drizzle ice water over the top and gently knead until no dry patches remain.
Try to press the dough together with your fingers, and it should hold together.
If not, sprinkle some more ice water, and knead a tiny bit more.
The dough should look rather rough, not smooth like bread or pizza dough.
Divide in half and press each half into a round flat disk, wrap in plastice wrap.
Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
Roll out the dough.
If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
Flour your work surface and roll out dough, working from the middle out, in all directions.
Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
Roll dough over your pin, and transfer to your pie pan.
Trim any excess dough, leaving about 3/4 inch around the edge.
Follow the instrucitons what whatever pie you will be making.
The second half of the dough can be used for another pie, or to top this one!","url":"https://recipe.bluelayer.org/recipe/57255/flaky-pie-crust"},{"id":"56673","title":"Basic Pizza Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"AMIE wanted to share the following recipe with you from the Fleischmann's Yeast World Wide Web site.
For more recipes and many helpful baking tips,
For a personalized pizza, add in your favorite toppings to any of the crusts.
Or possibly try one of these satisfying suggestions.The combo of green bell pepper, red onion, tomato, and mozzarella cheese is delicious on the basil-Parmesan crust.
Try mushrooms, provolone cheese, and pepperoni or possibly Canadian bacon on the white or possibly wheat crust.Top the taco crust with taco sauce, cooked grnd beef, onion, green bell pepper, and Cheddar cheese.
Add in shredded lettuce and minced tomato just before serving.
Add in water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer.
Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface.
If necessary, knead in sufficient flour to make dough easy to handle.
For each pizza, grease pan and sprinkle with cornmeal.
Roll out dough and place on pan or possibly pat dough in pan.
Top each pizza with 1/2 to 3/4 c. sauce, 1/2 to 3/4 lb.
cooked meat or possibly 3 1/2 to 5 ounces pepperoni, 1/2 to 1 c. sliced or possibly minced onion or possibly green bell pepper and/or possibly other vegetable, and 1 to 1 1/2 c. shredded cheese.
Bake at 425 degrees F for 15 to 25 min or possibly till done - pizza is done when edges of crust are golden brown and cheese is bubbly.
Makes 1 or possibly 2 pizzas.
WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 c. [1 1/2 c.]
whole wheat flour and 1 c. [1 1/2 c.] bread flour instead of all bread flour.
BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add in 3 Tbsp.
[1/4 c.] grated Parmesan cheese and 3/4 tsp.
[1 tsp.]
SPICE ISLANDS Sweet Basil to machine pan with flour.
TACO PIZZA DOUGH: Prepare as above, except add in 2 Tbsp.
[3 Tbsp.]
cornmeal and 1 Tbsp.
[4 tsp.]
FRENCH'S Taco Seasoning Mix with the flour; omit the salt.
Cycle: Dough/manual cycle.","url":"https://recipe.bluelayer.org/recipe/56673/basic-pizza-dough-recipe"},{"id":"56528","title":"No-Knead Food Processor Thin Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Pulse flour, yeast, and salt in food processor until blended.
With motor running, add water and oil.
Process for 1 minute, or until a ball forms.
With floured hands, remove dough and form into a round ball.
Place in a greased bowl, turning over to grease all around.
Let rise for 10 minutes for thin crust.
Stretch into pizza pan and top as desired.
Bake for 10-12 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/56528/no-knead-food-processor-thin-crust-pizza-dough"},{"id":"56384","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"mix warmed water with yeast and let stand 5 minutes.
Put the flour in a large bowl and make a well in the center.
Pour in the water/yeast and mix till loosely combined.
Add the salt and knead together till the dough is pleasantly stretchy.
toss the dough into a big bowl and spray it with some no stick spray so it's all lubed up.
cover with a teatowel and let rise 1-2 hours.
punch down and you've got yerself a tasty crust in the makin.","url":"https://recipe.bluelayer.org/recipe/56384/pizza-dough"},{"id":"56369","title":"Italian Donuts","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
house of pasta, pizza dough,
sugars, granulated
spices, cinnamon, ground","directions":"Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Roll out the dough on a lightly floured surface to 1/2-inch thickness.
Using a floured 2-inch cookie cutter, cut out doughnut rounds.
Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
Gather the dough scraps and re-roll to cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend.
Set the cinnamon-sugar aside.
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
Using a slotted spoon, transfer the doughnuts to paper towels to drain.
Cool slightly.
While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.
Serve warm.
Alternately, cool the fried doughnuts to room temperature.
Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
Set aside until the chocolate sauce comes to room temperature but does not set.
Dip 1 side of each doughnut into the chocolate mixture.
Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.","url":"https://recipe.bluelayer.org/recipe/56369/italian-donuts"},{"id":"56124","title":"Best Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add in water and yeast to starter; mix then add in salt and sufficient flour to make a soft dough.
Let rise 1 1/2 to 2 hrs.
Healthy pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter.
Press rest of dough into pan and add in toppings.
Cook on stones in 500 degree oven.
Takes about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/56124/best-pizza-dough-recipe"},{"id":"55522","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"COMBINE in a bowl the flour, sugar, salt and yeast.
Make a well in the centre of the dry ingredients and stir in the combined water and oil.
Stir to form a soft dough.
TURN onto a floured surface and knead for 35 minutes.
Place in a lightly greased bowl and cover with plastic wrap.
Stand in a warm place for 2025 minutes or until dough has doubled in size.
Use as required.","url":"https://recipe.bluelayer.org/recipe/55522/pizza-dough"},{"id":"55421","title":"Easy Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Load all ingredients into the bread machine IN ORDER LISTED making a small well in the flour for the yeast.
Set machine to dough cycle and start.
After about ten minutes add a bit of water if the dough seems dry.
You may also add spices and dried herbs to the dough.
Add them after the salt but before the flour.
Roll dough onto pizza pan, top and bake at 400 degrees for 15- 20 minute.","url":"https://recipe.bluelayer.org/recipe/55421/easy-bread-machine-pizza-dough"},{"id":"55334","title":"Favorite Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Sift the flour on to a work surface and make a well in the middle.
Pour the dissolved yeast into the well, add the salt and mix.
Bit by bit add the warm water, kneading all the time to make a soft, pliable dough.
Knead dough until it is light and elastic, then form into four balls.
Put them on to floured plates, cover and leave in a warm place to prove (rise) for about 1 hour.
Roll out dough balls into circles 12 inches in diameter.
Drizzle a little olive oil over the surface of each and top with ingredients of your choice.
Bake for 12 to 15 minutes in the oven at it's highest temperature, on a flat metal baking tray that's been preheated, so that the base cooks crisply.","url":"https://recipe.bluelayer.org/recipe/55334/favorite-pizza-dough"},{"id":"55055","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, garlic powder
spices, pepper, black","directions":"whisk yeast into warm water and let sit 10 minutes.
blend all dry ingredients in mixing bowl.
add Olive oil and water/yeast mix into dry ingredients.
mix to a stiff dough.
cover and let rise for 30 minutes.
punch down and cut into 2 equal portions.
round, cover and let rest 5 more minutes.
flatten by hand or with a rolling pin on a floured surface.
transfer to a pizza pan or screen.
top with whatever sauce, cheese and toppings that you like.
bake in a 425 degree oven for about 23 minutes.","url":"https://recipe.bluelayer.org/recipe/55055/pizza-dough"},{"id":"55040","title":"WHEAT PIZZA DOUGH","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast and sugar in bowl in warm water.
Add olive oil.
Add salt.
Add flour.
Knead until all flour is absorbed.
Place in greased bowl.
Flip over so top of dough is greased.
Bake at 500F for 5 minutes.
Add toppings and reduce oven temp to 425F and bake an additional 10 min or till desired doneness.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55040/wheat-pizza-dough"},{"id":"55024","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 3/4 cup (6 oz) hot tap water to the metal mixing bowl of a stand mixer.
Add sugar, then yeast.
Give it a stir by hand with the dough hook and leave it be for a few minutes to hydrate.
(The metal bowl will cool the water quickly to just the right temperature.)
Add the flour, salt, and the glug-glug of olive oil.
Mix slowly to incorporate dry flour, then put it on medium speed.
If it looks sticky, add a tablespoon of the bread flour.
If it looks dry and ropy, add a teaspoon or less of water.
Let it mix for at least 5-10 minutes.
It should be as smooth as a babys bottom.
Spray a pan with oil, portion dough in half, and let it rest in the fridge for a few hours.
(The dough freezes well too, but triple wrap it.)
If youre in a hurry, let it proof on the counter top.
I use a rolling pin to flatten it a bit on a floured surface, then hand-toss it for the kids and the ladies at church.
For thick crust dough, add 2 tablespoons of vegetable oil to a 9 cake tin or pie pan, and roll out a circular disc of dough.
Make sure the oil covers the bottom of the pan, then leave the dough to proof in the pan.
Makes two pizzas.
Doubling the recipe is a bit much for my mixer, but Ive increased it by half with good results.","url":"https://recipe.bluelayer.org/recipe/55024/basic-pizza-dough"},{"id":"54908","title":"Bread Machine Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat flours, bread, unenriched","directions":"Place all ingredients in bread machine in order given.
Select dough cycle.
Press start.
After 5 minutes, check to see that the dough is forming a pliable ball.
Too much flour?
Add warm water, about 1 Tablespoon at a time, until proper consistency.
Too much moisture?
add 1 teaspoon flour.
Wait a few minutes between any adjustments and check again.
After dough cycle is finished, proceed with recipe#174667, or your favourite pizza recipe.","url":"https://recipe.bluelayer.org/recipe/54908/bread-machine-pizza-dough"},{"id":"54785","title":"No Mix Thin Crust Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, garlic powder
spices, oregano, dried
spices, basil, dried
sugars, granulated
salt, table","directions":"Preheat oven to 525 degrees.
If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up.
If you dont have a stone an unglazed tile or cookie sheets (without sides) works well.
In a small non-metallic bowl, add the yeast and water and stir it up.
Then, add the flour and stir together for a couple minutes.
Leave it out but covered for at least 4 hours and as much as 12.
Take your biga and add the bread flour, olive oil and salt with a firm spatula.
After thoroughly mixed, place the dough onto a flour dusted countertop.
The consistency of your dough should be like cookie dough.
Dont knead the dough just use the flour to make the outside less sticky.
At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough.
Shape is not important.
A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
It will puff up to about double the size that it is at this point during its time in the oven.
Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
Mix the paste, garlic, water and spices together in a small bowl.
With a small spoon or spatula, spread the sauce around your pizza.
No need to coat every last pit of dough.
It will spread out during oven time.
Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
Your pizza is done when ideally both crust and cheese are properly cooked.
If you made your dough thick, it may take a bit longer.","url":"https://recipe.bluelayer.org/recipe/54785/no-mix-thin-crust-pizza-dough"},{"id":"54726","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl (I use my Bosch), dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Add the salt and oil to the yeast solution, mix.
Sift in most the flour - mixing while adding.
When dough is well mixed, I turn up the speed and slowly add the last bit of flour (dough only slightly sticks when touched).
Cover mixing bowl and let rise until double (usually about an hour).
Mix one last time, remove from bowl and form into a ball.
Allow the dough to relax for a minute before rolling out.
Once on pan, lightly brush the middle (where ever the sauce will touch) with olive oil if using a tomato based pizza sauce.
Allow dough to rise to desired thickness.
Add sauce, a little bit of cheese, toppings and then a bit of cheese on top.
Preheat oven to 425 degrees F (220 degrees C).
Bake pizza until the cheese and crust are golden brown, about 16 to 18 minutes.","url":"https://recipe.bluelayer.org/recipe/54726/pizza-dough"},{"id":"54597","title":"Easy Homemade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"Fill a measuring cup with 1/4 cup of warm water and add yeast.
Cover with a plastic wrap and let stand for 35 minutes.
In a large bowl, combine flour and salt and mix briefly.
Add yeast mixture, remaining water, oil, and honey and mix with a wooden spoon to combine.
Hand-knead the dough on a floured surface for about 810 minutes.
Note: This dough can be used immediately, but for best results, shape the dough into a smooth ball, place it on a floured surface and cover with a damp cloth.
Let rise at room temperature for about 1 hour or until doubled in bulk.","url":"https://recipe.bluelayer.org/recipe/54597/easy-homemade-pizza-dough"},{"id":"54484","title":"Basic Pizza Dough (Italian)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place the yeast into a small bowl and sprinkle with the sugar.
Add 125 mL of lukewarm water, then stir to dissolve the yeast and sugar.
Cover with a clean tea towel and prove in a warm spot for 30 minutes.
Sift the flour into a large bowl.
Make a hollow in the centre and pour the yeast mixture, salt, olive oil and 5-7 tbsp of water into it.
.
Knead everything into a smooth silky dough, shape into a ball.
Dust the ball with a little flour, cover and set for an hour or until the dough doubles in volume.","url":"https://recipe.bluelayer.org/recipe/54484/basic-pizza-dough-italian"},{"id":"54391","title":"My Pizza Crust Obsession","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine in large bowl, hot water, oil, sugar, yeast, dry milk, and salt.
Whisk together and let sit for 5 minutes.
Add 1 cup of flour and mix together until evenly combined.
Let sit for 5 minutes.
Slowly add 1/2 cup of flour.
Stir until combined.
Add in remaining 1/2 cup of flour to form a dough ball.
Dump dough ball out onto floured surface and begin to knead.
Take remaining flour and add to dough ball as you are kneading until the dough ball is sticky but will easily release from your hands.
Place in a large greased bowl and cover.
(I use a cloth towel.)
Let sit in warm area until doubled in size.
Approximately 45 minutes.
(Optional for fluffier crust: Punch down dough ball and let rise until doubled in size again.
).
Oven and pizza stone need preheated at least 20 minutes at 500 degrees with 1 rack 2nd row from top and 1 on the bottom.
Stone needs to start out on the 2nd from top rack.
Dump dough out onto floured surface.
Start from the center and press and stretch out to the size of your desired pizza.
Thickness will approximately double.
Transfer dough to either a peel sprinkled with corn meal or a pizza pan.
Pinch and roll outside edges to make outside crust.
Cover with your favorite sauce and toppings.
Shake peel slightly to make sure pizza dough is loose from peel.
Slide pizza onto stone on 2nd from top rack or place pizza pan on this rack.
Cook for 4 minutes.
Take peel and transfer stone to bottom rack or place pizza pan on bottom rack.
Cook for 6 more minutes or until cheese is browned to your preference.
Take pizza out with peel or on pan.
Let stand for 5 minutes.
Slice and enjoy.","url":"https://recipe.bluelayer.org/recipe/54391/my-pizza-crust-obsession"},{"id":"54029","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
fresh red onions,
cream, whipped, cream topping, pressurized
fish, salmon, atlantic, wild, raw","directions":"Preheat the oven to 500F.
On a lightly floured surface, roll the dough out into a 10-inch round.
Transfer dough to a rimless baking sheet; brush with olive oil.
Scatter sliced onion over the top.
Bake until crust is golden brown, 6 to 8 minutes.
Let cool 5 minutes.
Spread the Dill Cream over the top to within an inch of the edge.
Arrange the salmon to cover the surface entirely.
Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/54029/smoked-salmon-pizza"},{"id":"53969","title":"Fariba's Pizza Dough","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix the yeast in slightly warmed milk and then mix in oil and salt.
Add in flour and mix until combined.
It should not be too dry or too sticky.
Cover the bowl and let stand/rise for 4 to 5 hours before use*-- see above description.
Grease pizza pan and pat dough in pan.","url":"https://recipe.bluelayer.org/recipe/53969/faribas-pizza-dough"},{"id":"53924","title":"Parmesan Garlic Breadsticks","ingredients":"house of pasta, pizza dough,
butter, without salt
spices, garlic powder
cheese, parmesan, hard","directions":"Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Unroll dough and lie flat on a cutting board.
Cut dough into 1-inch wide strips and twist each strip into a spiral.
With a marinade brush, brush half of the butter over the top of the breadsticks, ensuring butter reaches into all the crevices of the twists.
Then gently sprinkle on half of the garlic salt and half of the Parmesan cheese.
Transfer breadsticks to the prepared baking sheet.
Place in the oven and allow to bake for 15_18 minutes or until the breadsticks have become crispy on the outside and the cheese has browned slightly.
Remove from the oven and brush remaining butter on the top, followed by another sprinkling of garlic salt and Parmesan.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/53924/parmesan-garlic-breadsticks"},{"id":"53760","title":"10 minute pizza dough!","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat","directions":"Mix the yoghurt and flour in a bowl to form a dough (even though it says a full cup of yoghurt I usually use just under a full cup)
Transfer dough to a surface (I usually use my chopping board) and knead the dough with more self raising flour for 7 minutes adding more flour when it starts to stick
Roll out and create your pizza and enjoy.
You can roll it straight away but it tends to spring back because the gluten has tightened.
So I tend to leave it covered for about 10-20 minutes as it makes it easier to roll out.","url":"https://recipe.bluelayer.org/recipe/53760/10-minute-pizza-dough"},{"id":"53551","title":"Easy Bread Machine Pizza Dough","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry
lard","directions":"Add the water to the bread machines pan and then pour the flour, sugar, salt, and wheat gluten (if using) over the top.
Tap the pan to settle the ingredients and make a well in the center.
Add the yeast to the well, and then put the pieces of lard into the corners of the pan.
Set your bread machine to the dough setting and let er rip!
When the dough is done, shape it into a ball and let it rest while your oven heats to 450 degrees with your pizza stone on the lowest rack.
Roll it out to your desired shape and thickness and place on a pizza peel.
Add toppings and place on the pizza stone.
Bake for 15-20 minutes until done.","url":"https://recipe.bluelayer.org/recipe/53551/easy-bread-machine-pizza-dough"},{"id":"53207","title":"Easy Pizza Dough in 5 Minutes","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine all the ingredients except the olive oil.
Once it comes together, add the olive oil and knead it.
Microwave on low for 30 seconds.
Roll it out with a rolling pin into your preferred pizza shape.
Cover it with a tightly wrung damp cloth and let it rise while preparing the toppings.","url":"https://recipe.bluelayer.org/recipe/53207/easy-pizza-dough-in-5-minutes"},{"id":"53181","title":"Olive Oil Pizza Dough -- No Kneading Needed! --","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook).
If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
I use the spoon/hands combination.
Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
HERE ARE SOME BASIC COOKING INSTRUCTIONS TO COMPLETE YOUR OWN PIZZA USING THIS DOUGH:.
Thirty minutes before baking, preheat a baking stone in your oven to 500F.
Instead of kneading this dough, you're going to \"cloak\" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking.
This is done after the 2-hour rest.
Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball.
This will be for one pizza.
Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball.
Gently!
You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit.
Then go ahead and roll out the dough for your pizza.
Brush the thinly rolled out dough with garlic oil, sprinkle on your favorite prepared toppings and bake for 6 minutes.
Give it a 1/2 turn and continue baking for another 6 minutes being careful that the crust doesn't burn.
Remove from oven, let rest for 1 minute, slice and serve.","url":"https://recipe.bluelayer.org/recipe/53181/olive-oil-pizza-dough-no-kneading-needed"},{"id":"53103","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
tomato sauce, canned, no salt added
cheese, cheddar
cheese, mozzarella, low sodium
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"mix warm water and yeast.
Let sit for five minutes.
Mix the sugar, salt, oil, flour and garlic salt into the yeast mixture.
Grease the pizza pan with some oil.
spread the dough on the pan.
Add tomato sauce, cheese, meats and layer any veggies you want on it.","url":"https://recipe.bluelayer.org/recipe/53103/pizza-dough"},{"id":"52896","title":"Homemade Pizza","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
spices, garlic powder
sugars, granulated
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Pizza Dough:.
In large bowl, dissolve yeast and sugar in the water.
Let sit for 5 minutes.
Stir the salt, and oil into the yeast mixture.
Mix in 1 1/2 cups of the flour.
Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough double in size.
Should take about 1/2 hour if in warm spot.
Punch down and let rest a minute.
Roll out into a 14\" pizza pan.
Sauce:.
Combine all of the spices and the tomato sauce.
no need to pre-cook.
Assemble pizza:.
Arrange oven racks close to center of oven, and Pre-heat the oven to 550.
Combine all of the spices and the tomato sauce.
roll out dough into a 14\" pizza pan.
Spread half the sauce evenly on each pizza crust.
lay out peperoni evenly on each crust.
Spread sausage, onions, green pepers, Mushrooms (or other topings) liberally over each.
Sprinkle parmesean liberally over the top, should always be the last topping.
Bake at 550 for 15 - 20 minutes.
Remove from oven and let cool for 10 minute for cheese to set prior to cutting / serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/52896/homemade-pizza"},{"id":"52760","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"mix flour, salt and yeast in a mixing bowl.
Stir in Olive Oil and Milk.
Using hands gradually mix in the water until it forms a soft dough.
Knead the dough for 5+ minutes.
Place dough in a clean bowl covered with a clean damp tea towel.
Leave to prove for 1.5 hours.","url":"https://recipe.bluelayer.org/recipe/52760/pizza-dough"},{"id":"52759","title":"Soft Flour Tortillas","ingredients":"wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the bread flour, salt, and olive oil in a bowl.
Add the lukewarm water and mix them with a rubber spatula until the mixture resembles panko.
Knead the dough on a working surface.
If the dough is tough, add a small amount of lukewarm water.
Once the dough becomes evenly smooth, wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Divide dough into 6-8 equal sections.
With a rolling pin, roll out the dough into circles as thinly as possible.
(Refer to Helpful Hints).
Dusting with flour is not necessary.
In a skillet over medium heat, without any oil, lightly cook both sides of the tortilla.
You can make them a day ahead!
Simply warm them up on a skillet or microwave.
Even after it is completely cooled, it stays very soft.
You can roll it up just like in the picture.
The pan-fried tortilla can be frozen for later use.
It can be used as a pizza dough as well.
Warm filling; chilli con carne., chicken nanban (chicken marinated in sweet and sour sauce), karaage Japanese fried chicken, yakiniku, or a sausage.
Cold filling; bang bang chicken, ham, kimchi, avocado, or lettuce.","url":"https://recipe.bluelayer.org/recipe/52759/soft-flour-tortillas"},{"id":"52712","title":"No Yeast Pizza Dough Freezer Friendly","ingredients":"salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, garlic powder
spices, onion powder
spices, basil, dried
water, bottled, generic","directions":"Preheat oven to 450 Fahrenheit.
Mix the dry ingredients together in a large bowl.
Add the oil and enough water to combine everything.
Stir first than mix by hand if necessary, it doesnt have to be perfect.
The less mixing the better, you dont want to work the gluten in the flour or it will be hard to shape the dough.
I use a cookie sheet with edges but any pan will do.
I also use parchment paper to line the pan, but flour or cornmeal work also.
By flattening the dough on the parchment lined cookie sheet I dont have to add extra flour or try to move the crust.
Flatten dough to desired shape, working from the middle out.
I use a rectangular shape to fill a small cookie sheet or jelly roll pan.
Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
Add sauce then toppings, leaving some room around the edge for a crust.
Bake for 10-12 minutes.
What Other Variations Can I Try?.
Add more herbs to the crust.
Use different flours, half white half wheat is a favorite at my house.
Use a variety of toppings.
How Can I Make This Healthier?.
Use wheat flour, it is much more nutritious than white all purpose.
Half white, half wheat is a great way to start.
Add more veggies to the sauce and toppings.
Consider a low fat cheese.
How to Freeze.
I highly recommend shaping this no yeast pizza dough before freezing.
That way you dont have to let it thaw.
A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven.
Cover it in tin foil for freezer storage.
Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions.
Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
Wrap well.
I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag.
Store for up to 3 months.
For longer storage wrap separately and seal well.
Label with the date.
Add toppings before or after freezing.
Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
How to Thaw.
Thawing this no yeast pizza dough is optional, it can be cooked from frozen.
I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit.
In the 10 minutes it takes the oven to warm up the double is mostly thawed.
Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more.
Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.","url":"https://recipe.bluelayer.org/recipe/52712/no-yeast-pizza-dough-freezer-friendly"},{"id":"52679","title":"Best Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough.
Let rise 1 1/2 to 2 hours.
Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter.
Press rest of dough into pan and add toppings.
Cook on stones in 500 degree oven.
Takes about 10 min.","url":"https://recipe.bluelayer.org/recipe/52679/best-pizza-dough"},{"id":"52306","title":"Olive Oil Crackers","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Whisk together the flours and salt.
Add the water and olive oil.
Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes.
Alternately, feel free to mix and then knead by hand on a floured countertop.
The dough should be just a bit tacky - not too dry, not too sticky to work with.
If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball.
Now cut into twelve equal-sized pieces.
Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate.
Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450F degrees.
Insert a pizza stone if you have one.
When the dough is done resting, flatten one dough ball.
Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble.
Pull the dough out a bit thinner by hand (the way you might pull pizza dough).
You can also cut the dough into whatever shape you like at this point.
Set dough on a floured (or cornmeal dusted) baking sheet, add any extra toppings, and slide into the oven (onto the pizza stone).
Repeat the process for the remaining dough balls, baking in small batches.
If you don't have a pizza stone, bake crackers a few at a time on baking sheets.
Bake until deeply golden, and let cool before eating - you will get more crackery snap.","url":"https://recipe.bluelayer.org/recipe/52306/olive-oil-crackers"},{"id":"51879","title":"No Rise Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table","directions":"Preheat oven to 500 degrees F. If you have a pizza stone, put it in the oven to heat up as well.
If you dont have a stone, an upside down cookie sheet works quite well instead.
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together warm water, flour, yeast, olive oil, honey and salt.
Pulse mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
Knead for 5 minutes by machine, 10 by hand until dough is smooth.
If dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time.
If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
Cover the bowl and let the dough rest for 510 minutes.
Divide it into two pieces and roll each out into a 10-inch circle.
Top with whatever toppings you like and then bake for 911 minutes or until the crust is lightly browned and the cheese is bubbling.
I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven.","url":"https://recipe.bluelayer.org/recipe/51879/no-rise-pizza-dough"},{"id":"51646","title":"Bread Machine Pizza Dough With Whole Wheat Flour","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given into the bread machine pan.
Start dough cycle.
(On my machine this takes 2 hours).
Once the dough is done remove it from the pan onto a floured work surface.
Roll dough to fit the shape of your pan.
This recipe makes two 14 inch round pizzas.
Brush lightly with olive oil and add toppings.
You can hold this dough, with just the olive oil, for a couple of hours in the fridge covered in plastic wrap.
Bake in a preheated 450 degree oven for 10-12 minutes.
This recipe is the large sized recipe.
It also comes in small and medium.","url":"https://recipe.bluelayer.org/recipe/51646/bread-machine-pizza-dough-with-whole-wheat-flour"},{"id":"51403","title":"Mauro's Italian Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
alcoholic beverage, beer, regular, all
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Sprinkle the yeast and sugar into 1/2 a cup of warm water.
Pour the flour onto the work surface, and make a crater in the flour.
Sprinkle the salt onto the flour.
Add the yeast mixture, water and beer into the crater.
Mix the flour and liquids with a fork, and then slowly start kneading the dough with your hands until it is smooth and soft.
Let it rise for one hour.
Knead the dough again.
If it is sticky, add a bit more flour.
Make approximately 7 balls for 7 pizzas (this depends on the size of your pan).
Let it rise for another 45 minutes.
While it is rising, pre-heat the oven to 230C Place the pizza stone inside the oven as well, so that it heats up too.
After 45 minutes, roll the dough out into a circle.
Tip: use baking paper to transfer it easily to the hot pizza stone.
Add sauce and cheese, and bake for 5-7 minutes.","url":"https://recipe.bluelayer.org/recipe/51403/mauros-italian-pizza-dough"},{"id":"51369","title":"George's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Heat water to 105 to 115F, dissolve sugar in water, add yeast and proof until foamy (about 5 minutes).
Add flour, salt, and 2 tablespoon olive oil to food processor.
Turn food processor on.
Pour in water through feeding tube.
Process until dough forms a ball (about 1 minute).
Dough will be a little sticky.
Let dough rise in a large covered plastic container for about an 1 hour (until doubled in size).
Preheat oven with pizza stone to 500F.
Cut dough in four pieces and roll one piece out on large flour dusted surface.
Then continue to stretch dough by letting it hang from your fingertips.
Pass dough around your finger tips so it will stretch evenly.
Place dough on peel dusted with cornmeal, top how you want it.
Cook until edges are golden (5-10 minutes).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51369/georges-pizza-dough"},{"id":"51334","title":"Hearty Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
sugars, brown
salt, table
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, garlic powder
parsley, fresh
cheese, cheddar","directions":"Place Tomato Sauce in saucepan, stir on medium heat.
Add brown sugar, salt, pepper, oregano, and optional garlic powder.
Stir for another 3-5 minutes, then remove from stove top.
(For cheese users: You may add the shredded cheese in while sauce is simmering on stove for a hidden cheesy taste, recommended when using sauce for pasta.
If you would rather have a cheese layer on your pizza, wait until spreading the sauce, and then sprinkle over top.
).
Spread it on your pizza dough, mix it in your pasta, or save it in the refridgerator for later.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51334/hearty-pizza-sauce"},{"id":"50953","title":"Basic Pizza Dough Ii Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
cheese, parmesan, hard
spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix yeast and 1/4 c. lukewarm water in a small bowl.
Let it sit for 5 - 10 min.
The yeast will dissolve and become foamy.
Put the flour, salt, sugar, Parmesan cheese and garlic pwdr into the bowl of a food processor.
Press the pulse button a few times to mix everything together.
Mix the dissolved yeast mix with remaining 1 c. lukewarm water.
Turn the food processor on.
Pour the water and yeast into the food processor through the hole in the top.
Let the machine run till the dough makes a ball.
If the dough is too sticky to make a ball, add in a little more flour, 1 Tbsp.
at a time, till it forms a ball.
Take the dough out of the processor and knead on a floured countertop till the dough is very smooth.
Pour one Tbsp.
of extra virgin olive oil into a medium bowl and swirl it around till the bowl is coated.
Place dough ball into the bowl and cover with plastic wrap.
Place in a hot, draft-free place.
The dough should rise (grow) till it is twice as big as when you put it in the bowl.
This should take about 1 hour.
Remove the plastic wrap from the bowl.
Using your fist, press all the air out of the dough.
The dough is now ready to roll out and prepare according to the pizza recipe directions.
(Note: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hrs before making pizza.)
This recipe yields dough for 2 medium pizza crusts.
Yield: 2 pizza crusts","url":"https://recipe.bluelayer.org/recipe/50953/basic-pizza-dough-ii-recipe"},{"id":"50826","title":"Culinary Class Pizza Dough (Easy)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Combine yeast, water, and sugar.
Add water, stir completely, and let sit.
Combine other ingredients.
Combine all ingredients.
Knead dough.
Let dough rise in a 170F oven for 20-30 minutes.
Roll out dough, top with pizza toppings, return to 475F oven for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/50826/culinary-class-pizza-dough-easy"},{"id":"50646","title":"Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Mix water and sugar.
Sprinkle yeast on water and let sit (bloom) for 5 to 10 minutes.
Add oil and salt and mix briefly.
Add flour 1 cup at a time until dough is slightly sticky and kneadable.
If kneading by hand, roll out on floured surface and knead for up to 5 minutes.
(I mix everything and knead in my KitchenAid stand mixer.
).
Let rest at least 5 minutes and up to an hour.
Divide in two and roll out on pizza stone or cookie sheet.
Top with spagetti sauce, your favorite pizza toppings, and cheese.
Bake at 450 F for 10 to 15 minutes, or until cheese is slightly brown and bubbly.","url":"https://recipe.bluelayer.org/recipe/50646/pizza-dough"},{"id":"49796","title":"Yummy Yeast Free Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Combine the dry ingredients first, add the water, then mix together with.
your hands.
When it's at the right consistency, the dough will easily.
come away from the side of the bowl and form a ball.
Press onto a.
non-stick cookie sheet or pizza pan.
Bake the crust for 10-15 minutes inches.
a 400 degree oven.
Add the toppings of your choice and bake for another 15 minutes.","url":"https://recipe.bluelayer.org/recipe/49796/yummy-yeast-free-pizza-dough"},{"id":"49783","title":"Pizza Dough Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, garlic powder
spices, rosemary, dried
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into your bread machine according to your manufactures directions.
Mine is wet first then placing salt sugar and yeast in separate corners.
Set machine on basic dough cycle.
When dough cycle has finished remove from machine and place on a floured surface.
I use a sil pad or a dough board.
Divide in two.
Roll out to 12 in rounds.
Top with what ever your heart desires.
Bake in a preheated oven at 425 degrees for 15-20 minutes.
Try making a grilled pizza.","url":"https://recipe.bluelayer.org/recipe/49783/pizza-dough-bread-machine"},{"id":"49695","title":"Pocket Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat over to 425 degrees.
Combine ingredients in a bowl until the dough leaves the sides.
Turn onto a lightly floured surface and knead 10 times.
Cover with a bowl for 15 minutes.
Make a pizza or pizza pocket and bake for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/49695/pocket-pizza-dough"},{"id":"49605","title":"Pizza Arizona","ingredients":"cornmeal, degermed, unenriched, yellow
house of pasta, pizza dough,
sauce, salsa, ready-to-serve
oil, olive, salad or cooking
spices, chili powder
cheese, parmesan, hard
spices, coriander seed","directions":"Position rack in bottom third of oven and preheat to 400F.
Sprinkle cornmeal on baking sheet.
Unroll dough onto sheet, forming 10x15-inch rectangle.
Mix salsa, oil, and chili powder in small bowl.
Toss cheese and cilantro in medium bowl.
Spoon salsa mixture over dough, leaving 1/2-inch border.
Sprinkle with cheese mixture.
Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes.
Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/49605/pizza-arizona"},{"id":"49373","title":"Rustic Country Potato-Sausage Pizza #5FIX","ingredients":"pork sausage, link/patty, unprepared
potatoes, raw, skin
house of pasta, pizza dough,
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, cheddar","directions":"Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks.
After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes.
Set aside.
Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet.
Shape them both into a rustic shaped rectangle, about 7 1/2\" x 11\" each.
Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each.
Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
Cut each rectangle into 4 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/49373/rustic-country-potato-sausage-pizza-5fix"},{"id":"49279","title":"Thin Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated","directions":"Put yeast in water with sugar and disolve.
Add to flour and salt and mix for 8 minutes in a mixer with a dough hook.
Stand and allow to double, knock back and roll out.
Add your toppings, cook in oven on high, 240 degrees.","url":"https://recipe.bluelayer.org/recipe/49279/thin-crust-pizza-dough"},{"id":"49185","title":"Focaccia with Black Olives","ingredients":"wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
oil, olive, salad or cooking
spices, thyme, dried
olives, ripe, canned (small-extra large)","directions":"Preheat the oven to 450.
Place a pizza stone or a heavy sheet pan in the oven to heat for at least 30 minutes.
Sprinkle the flour on a work surface.
Flatten the dough into a disk and roll it out into a rough 12-inch round.
Transfer the dough to a cookie sheet lined with parchment paper.
Prick the dough all over with a fork and brush with 1/2 tablespoon of the oil.
Sprinkle with the thyme, cover lightly with plastic wrap and set aside to rise until puffy, about 20 minutes.
Pit the olives: on a work surface, tap the olives with a heavy object, such as a stone or a meat pounder, to split them open.
Remove the pits.
chop the olives very coarsely and scatter them evenly over the dough; press the pieces in gently.
Slide the focaccia on the parchment paper onto the hot pizza stone or pan in the oven.
Bake for 15 to 20 minutes, or until the bubbles are golden and the edges are browned.
Remove the focaccia from the oven and brush with the remaining 1/2 teaspoon of oil.
Cut the focaccia into wedges and serve at once.","url":"https://recipe.bluelayer.org/recipe/49185/focaccia-with-black-olives"},{"id":"49138","title":"Honey-Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
oil, olive, salad or cooking","directions":"Run warm water into a large bowl to heat the bowl.
Pour warm water into that same bowl.
Add yeast and honey and stir with a whisk.
Set it aside and let it activate for ten minutes.
Add oil and salt, stir again.
Whisk in white flour first, and follow it with Wheat Flour.
When dough begins to form a ball, roll it out onto a flat surface.
Kneed for ten minutes or so.
Form dough into a ball and lightly cover it with olive oil.
Place it into a large bowl and cover it.
Store in a warm place for an hour to let the dough rise.
Punch down the dough and split it into fours, again forming balls and covering them with oil.
Place balls no a lightly floured cookie sheet to let them rise again.
Pre-Heat Oven to heat pizza stone, 475 degrees.
Roll out the dough and top pizza as desired.
Bake for ten minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/49138/honey-wheat-pizza-dough"},{"id":"49095","title":"Caramelized Onion and Olive Pizza with Goat Cheese","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
onions, raw
fresh red onions,
onions, raw
spices, garlic powder
spices, thyme, dried
vinegar, red wine
olives, ripe, canned (small-extra large)
cheese, goat, soft type
spices, pepper, black
salt, table","directions":"Place a pizza stone or heavy baking sheet in oven.
Preheat oven to 450 (keep pizza stone or baking sheet in oven as it preheats).2.
Let dough stand at room temperature for 30 minutes.3.
Heat a large nonstick skillet over medium-low heat.
Add 2 teaspoons oil; swirl to coat.
Add onions, garlic, and thyme; cook 25 minutes or until onions are very soft and browned, stirring occasionally.
Stir in vinegar.4.
Place dough on a floured surface; roll into a 14-inch circle.
Pierce entire surface liberally with a fork.
Remove pizza stone from oven.
Place dough on pizza stone.
Spread remaining 2 teaspoons oil over dough.
Spread onion mixture and olives evenly over dough.
Sprinkle with cheese, pepper, and salt.
Bake at 450 for 15 minutes or until crust is browned.
Cut into 8 slices.","url":"https://recipe.bluelayer.org/recipe/49095/caramelized-onion-and-olive-pizza-with-goat-cheese"},{"id":"48928","title":"Five Minute Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 450F.
Dissolve yeast with water.
Add oil, salt and sugar.
Mix in flour until a soft dough ball forms.
Let stand for 5 minutes.
Pat into a greased pizza pan and add desired toppings.
Bake for 12-15 minutes or until bottom of crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/48928/five-minute-pizza-dough"},{"id":"48738","title":"5-Minute Artisan Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
Measure the flour using a \"swoop and sweep\" method.
Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
Cover with a non-airtight lid.
Allow to rise at room temperature for 2 hours.
DO NOT PUNCH DOWN!
You want to retain as much gas in the dough as possible.
A reduction in gas will make your pizzas and flatbreads dense.
Refrigerate and use over the next 14 days.
Refigerate at least 3 hours before using.
On Pizza Day.
30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
Prepare and organize your toppings.
Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
Pull up and cut off a 1/2 pound (orange-size) piece of dough.
Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
Sprinkle your work area with a little flour.
Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8\" thick and 12\" wide.
Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
Check for doneness after 8-10 minutes - it may take a few minutes longer.
Turn the pizza around if the one side is browning faster than the other.
Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/48738/5-minute-artisan-pizza-dough"},{"id":"48665","title":"Barker's Pizza Dough","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine water and milk and add yeast and sugar.
Stir to dissolve and let rest about 5 minutes.
Mix in olive oil, salt, and wheat flour.
Add white flour to a workable dough.
Knead about 5 minutes and form into a ball.
Place in a boil that's been \"oiled\" with about 1/2 tbsp olive oil.
Cover with damp towl and let rise in a warm place for 40 minutes.
Punch down dough and form to fit pan and sauce and \"top\".
Bake 500 F for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/48665/barkers-pizza-dough"},{"id":"48640","title":"Pizza dough Crispy Thin Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
butter, without salt
salt, table","directions":"Add all ingredients ,except water to stand mixer ,use medium speed ,add water little at the time ,let it mix well about 20 mins
After 20 mins ,check dough must be smooth ,take out from stand mixer ,move to clean working surface ,dust some extra flour ,divide to 150 grams portion
Form each dough to smooth ball
Protect each dough from get dried by put in plastic bag ,approximately after 2 hours when dough double in size in plastic bags its good to use
Flatten each dough to 12 inches round ,put on baking tray bake at 220c until you see bubbles on flour (3 mins approximately ) make it medium bake ,this can save by wrap it and refrigerate for 2 or 3 days ....or or do it all one time by make round 12 inches pizza ,put sauce,cheese,topping and dried oregano then bake ,you will get crispy thin crush pizza hot from your oven :)","url":"https://recipe.bluelayer.org/recipe/48640/pizza-dough-crispy-thin-crust"},{"id":"48610","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the balls puff slightly, about 20 minutes.
Proceed as the individual pizza recipes direct.","url":"https://recipe.bluelayer.org/recipe/48610/pizza-dough"},{"id":"48178","title":"Honey Pizza Dough (awesome)","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
In a mixer fitted with a dough hook, combine the flour and the salt.
(can do by hand with spoon if you don't have a mixer).
Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
The dough should be smooth and firm.
Place in lightly oiled bowl an cover with plastic wrap.
Let sit for about 30-45 minutes.
(When ready, the dough will stretch as it is lightly pulled).
Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
Work each ball by pulling down the sides and tucking under the bottom of the ball.
Repeat 4 or 5 times.
Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done.
(smaller pizzas will take less time, so keep watching it)
I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.","url":"https://recipe.bluelayer.org/recipe/48178/honey-pizza-dough-awesome"},{"id":"48093","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"The morning or ideally the day before cooking, prepare the dough.
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute.
Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass.
(If it forms into a ball, lower the mixer speed to medium-high.
If not, stop the mixer to scrape down the sides once.)
Scrape and pour the dough onto a heavily floured work surface.
Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough.
Let rest for 10 minutes.
Cut the dough into 2 equal pieces.
Shape each piece into a smooth ball.
Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap.
Let the dough rise until it is at least doubled in size, about 3 hours.
Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag.
Refrigerate dough between 1 and 24 hours.","url":"https://recipe.bluelayer.org/recipe/48093/pizza-dough"},{"id":"47958","title":"The Real Chicago Deep Dish Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, corn, peanut, and olive
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Add yeast to a mixture of water and sugar and let stand until foamy, about 5-10 minutes.
Add the rest of the ingredients and mix in stand mixer with paddle attachment for one minute, then knead with hook attachment for no more than two minutes.
Dough will be a little sticky.
If too sticky to handle, add a little more flour.
If too dry, add a little water.
Dough should be a little tacky but able to shape into a ball.
Put dough in a buttered bowl, turn dough buttered side up, cover with plastic wrap or a clean towel and let rise at room temperature for 6 hours.
Punch down, then cover and let gluten relax for 10-15 minutes.
Either roll out or press into and up sides of deep dish pizza pan or even a cast iron skillet.
If you are making a 10-inch pizza, fit the dough into the pan at the thickness you like and trim off any excess.
Add cheese, toppings, and tomatoes (that you've flavored with garlic, basil, oregano, etc.
).
Bake at 450 degrees for 30 minutes, depending on your oven.
You may want to prebake the crust, if you wish, for about 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/47958/the-real-chicago-deep-dish-pizza-dough"},{"id":"47650","title":"Easiest Ever Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand.
The dough will be fairly sticky but don't add any more flour.
Instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size.
I like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard.
When dough is finished rising, pre-heat oven to 400 F degrees.
Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.
Leave to rise for about 10 minutes, before topping with your favourite ingredients.
Put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned.
Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.","url":"https://recipe.bluelayer.org/recipe/47650/easiest-ever-pizza-dough"},{"id":"47358","title":"Pizza dough (with yeast)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the yeast in the cold water
Mix salt, sugar and olive oil with the yeasty water
Pour in the flour and mix (with a machine) until it forms a dough .. Takes appx.
5 minutes for me
Divide the dough into 6 lumps for normal size pizzas, or 4 for large size pizzas.
Wrap each dough individually in cellophane leaving a little room for the dough to rise.
Refrigerate for at least 24 hours before use, after this the dough is perfect for freezing - just defrost in refrigerator for 24 hours before use","url":"https://recipe.bluelayer.org/recipe/47358/pizza-dough-with-yeast"},{"id":"46771","title":"Easy Kitchenaid Mixer Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, oregano, dried
honey
wheat flours, bread, unenriched","directions":"Put water in mixer bowl and sprinkle yeast over water to dissolve.
Mix water and yeast with whisk attachment until foamy.
Add Olive Oil, Salt, Oregano and Honey and whisk together until well blended.
Add 1 Cup of Flour and mix together.
Remove whisk attachment scraping dough mixture into bowl and attach bread hook to mixer.
Add another Cup of Flour and mix on low speed until well incorporated and dough is not \"sticky\".
If dough is too sticky, add the additonal 1/4 cup (or more) of flour until it resembles bread dough.
Mix dough on medium speed for 5-7 minutes until it is elastic and smooth.
Remove dough ball from mixer and place in an oiled bowl large enough for the dough to double in size.Cover bowl with a damp cloth and allow dough to rise in a warm place, away from drafts.
When dough is doubled in size (15-20 minutes), remove from bowl and punch down dough, roll out to desired thickness and shape.
Drizzle Olive Oil on rolled out dough, sprinkle with additonal Dried Oregano and Kosher Salt, and top as desired.
Bake on a perforated pizza pan in a very hot (500 degree) oven.
Start pizza on bottom rack for 5 minutes.
Using a pizza peal, slide the peal underneath the pan and move the pizza to the oven's top rack.
Continue baking until crust is browned, and toppings are heated (5-7 minutes more).
Using the pizza peal, remove the pizza pan from the oven carefully.
Place pan on a heat proof surface, then use the pizza peal to remove the pizza from the pan.
Allow pizza to cool for 2 minutes on the peal, then slice as desired using a pizza cutter.","url":"https://recipe.bluelayer.org/recipe/46771/easy-kitchenaid-mixer-pizza-dough"},{"id":"46138","title":"Thick Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
Blend at low speed until moistened and beat 2 minutes at medium speed.
Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
Place dough in greased bowl and cover loosely with plastic wrap and a towel.
Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
Punch down several times to remove all air bubbles.
Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.","url":"https://recipe.bluelayer.org/recipe/46138/thick-crust-pizza-dough"},{"id":"45987","title":"Bread Machine Basic Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Put machine on the dough cycle.
Whatever you decide to make- bake at 425 degrees for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/45987/bread-machine-basic-pizza-dough"},{"id":"45953","title":"Whole Wheat Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Place yeast and warm water in a large bowl.
Add sugar and salt to yeast mixture and stir.
Add oil and stir well.
Add 2 cups of flour to above mixture.
Add maybe 1 more cup of flour (add flour until dough is not too sticky) and stir until combined.
Turn onto floured board and knead until smooth and elastic.
Put in bowl sprayed with Pam and cover with plastic wrap.
Put in fridge for a couple hours or over night, pounding down the dough at least once to promote rising.","url":"https://recipe.bluelayer.org/recipe/45953/whole-wheat-pizza-dough"},{"id":"45690","title":"Perfect Neapolitan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Lightly dust a large bowl with flour.
In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute.
Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes.
Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
Scrape the dough out onto a lightly floured work surface and form it into a large ball.
Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that its airtight.
Let the dough stand in a warm place until it has doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Let the pizza dough return to room temperature in the bowl, about 2 hours.
Lightly dust 2 large baking sheets with flour.
Scrape the dough out onto a lightly floured work surface and punch it down.
Using a sharp knife, cut the dough into 5 even pieces.
Form the pieces into balls and transfer them to the prepared baking sheets.
Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball.
Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed.
Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Set a pizza stone on a rack in the top third of the oven.
Preheat the oven to 500 for at least 45 minutes.
Meanwhile, remove the baking sheets from the refrigerator and let the dough stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
Transfer the dough to a lightly floured pizza peel.
Add toppings to the dough as desired, making sure to leave a 1-inch border around the edge.
Turn the oven to broil for 5 minutes, then return it to 500.
Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
Repeat with the remaining pizza dough and toppings.","url":"https://recipe.bluelayer.org/recipe/45690/perfect-neapolitan-pizza-dough"},{"id":"45681","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
Combine oil and 1/2 cup warm water (between 105 and 115F) in a small glass or measuring cup.
With food processor motor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
Let it run until dough is smooth, about another minute.
Dough should be slightly tacky but not too sticky.
If necessary, add a little flour, one tablespoon at a time, and let it run for a little longer.
Oil a medium-size mixing bowl.
Form dough into a ball and transfer to bowl, turning dough to coat with oil.
Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/45681/pizza-dough"},{"id":"45662","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a measuring cup stir together water and yeast until yeast is dissolved.
In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms.
On a lightly floured surface knead dough until smooth and elastic, about 10 minutes.
Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat.
Cover bowl with plastic wrap.
Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
On a lightly floured surface flatten dough with your hands.
Cut dough in half and form into 2 balls.
(Dough may be made 1 day ahead to this point.
Wrap balls loosely in plastic wrap and chill in a small sealable plastic bag.
Return dough to room temperature before proceeding.)
Dust tops of balls with flour and cover each ball with an inverted bowl large enough to allow dough to expand.
Let dough rise in a warm place until doubled in bulk, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/45662/pizza-dough"},{"id":"45568","title":"Easy No Yeast Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat your oven to 400'F.
Place the flour, baking powder and the salt into a bowl.
Make a well in the center and add the water and oil.
Combine by gradually incorporating the flour into the olive oil and water.
You may want to add a little more water if necessary.
Transfer the dough to a floured board and knead it at least for 5-7 minutes.
Let the dough rest in an air tight plastic bag while you prepare the toppings for your pizza.
Once the toppings are made, set them aside and take the dough out of the plastic bag.
Put a tiny bit of oil in the center of your pizza pan and with your hands and finger tips spread the dough to cover the pan.
I use a 12 inch pizza pan.
You could probably stretch it to 15 inches, but it would be a thinner crust.
Place your pizza sauce on the dough and then cover with your favorite toppings.
Pop it into the preheated oven.
Check it after about 20 minutes to see how the crust is browning.
Some ovens are hotter then others, so this is a good habit to get into.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/45568/easy-no-yeast-pizza-dough"},{"id":"45498","title":"Panago's Basic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together , then use your hands until the dough comes together.
(I did this step in my kitchenaid.
).
Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks.
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like and cook.
Bake in a 400 degree oven for approximately 10 minutes.
Keeping an eye on it until the cheese browns and the crust looks done.","url":"https://recipe.bluelayer.org/recipe/45498/panagos-basic-homemade-pizza-dough"},{"id":"45420","title":"Push-Button Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Place warm water in food processor bowl.
Sprinkle yeast over, then add salt, 2 teaspoons oil and sugar.
Process briefly to mix.
Let rest 1 minute.
Add 1 3/4 cups flour and process in two 4-second bursts, waiting several seconds between each.
Process one more 4-second burst, adding remaining 1 tablespoon flour with machine running.
Let dough rest 1 minute.
Lightly oil medium bowl.
Turn dough out onto lightly floured surface; it will be somewhat sticky.
With floured hands, knead gently 30 to 45 seconds.
Place dough in oiled bowl, rotating to coat entire surface.
Cover with plastic wrap and set aside in warm spot to rise until doubled in bulk, 1 to 1 1/2 hours.
Proceed as directed in individual recipes.","url":"https://recipe.bluelayer.org/recipe/45420/push-button-pizza-dough"},{"id":"45161","title":"The Last Pizza Dough Recipe You'll Ever Use!","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Add all ingredients to the bowl of a stand mixer fitted with the dough hook.
start on the lowest setting for 1 minute, then increase to level 3 ( fast enough that it starts mixing at a better pace ) and mix for 5 minutes or until dough is completely smooth, elastic, and bowl is clean of all ingredients.
place dough in a greased bowl, place in a warm place until doubled, punch down, then divide in half.
spray 2 12\" pizza pans , place each dough ball on pans, then using your knuckles, start pressing out to the edges.
spray or oil entire top of dough so it doesn't dry out.
(very important!
).
let sit until relaxed each time the dough starts shrinking back, to relax it more, then press out farther until you have it at the pan's edge.
use your fingertips to depress indents all over the pizza's surface ( this stops it from rising up too high, and also allows the sauce to have little pockets to sit in!
top with your favourite pizza sauce, toppings, and cheese, then bake in a 475 degree oven at the second highest rack of the oven ( very important for proper browning of cheese, and bottom crispness!
).","url":"https://recipe.bluelayer.org/recipe/45161/the-last-pizza-dough-recipe-youll-ever-use"},{"id":"45126","title":"Thin Crispy Pizza Dough from America's Test Kitchen","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
Shape dough into tight ball and place in large, lightly oiled bowl.
Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
Remove dough from refrigerator and divide in half.
Shape each half into smooth, tight ball.
Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured countertop.
Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.
Transfer dough to well-floured peel and stretch into 13-inch round.
Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
Too much cheese will create a soggy pizza.
Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
Remove pizza and place on wire rack for 5 minutes before slicing and serving.
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously.
(An overloaded pie will bake up soggy.)
Here are a few guidelines for how to handle different types of toppings:.
HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer.
Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sauteed (or microwaved for a minute or two along with a little olive oil) before using.
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat.
We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
Time does not include resting times.","url":"https://recipe.bluelayer.org/recipe/45126/thin-crispy-pizza-dough-from-americas-test-kitchen"},{"id":"45007","title":"Margherita Pizza Pockets","ingredients":"house of pasta, pizza dough,
cheese, mozzarella, low sodium
tomato sauce, canned, no salt added
spices, basil, dried","directions":"Place dough on lightly floured work surface.
Cut into 8 pieces.
Roll each into a ball and stretch dough into 3 inch circles.
Place cheese, sauce and basil in the center of each, dividing equally.
Fold dough over to enclose and pinch to seal.
Place on prepared baking sheet, about 2 inches apart.
Bake until golden brown, about 10 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/45007/margherita-pizza-pockets"},{"id":"44907","title":"Cold-Rise Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched","directions":"Makes 2 crusts.
Dissolve yeast in warm water in the bowl of your mixer and let stand for 5 minutes.
Make sure your bowl is also warm if it isnt, warm it with a bit of warm water first.
Whisk together 1 1/4 cups cold water, oil, sugar (or honey if using), and salt in another bowl.
Add 5 1/2 cups of the flour to the yeast mixture in the mixer bowl, then add the cold water mixture.
Using the dough hook on your mixer, mix the dough on low for 8 minutes or until dough begins to form.
Add a few more tablespoons of flour to mixture if it needs it.
Let rest 2 minutes.
Mix again on low 6 minutes or until dough is smooth.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 2 minutes).
Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands but dough will still be a bit sticky.
Divide dough in half and put each portion into a gallon plastic bag coated with cooking spray.
Chill in the fridge overnight or up to 2 days.
Bring dough to room temperature for 1 hour before using.
To make your pizza:
Preheat oven to 475 degrees.
Stretch/press your pizza dough into the pan of your choice; I usually use a 14-inch round pan brushed with olive oil.
Add sauce/toppings, bursh crust with a bit of olie oil if you like, and bake pizza for 15-20 minutes, until cheese is melted and bubbly and crust is golden brown.
This dough is freezable!
Freeze in a heavy-duty, freezer-safe plastic bag for up to 2 months.
To use, thaw the dough overnight in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44907/cold-rise-pizza-dough"},{"id":"44864","title":"Perfect Parmesan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix 4 cups flour, cheese, yeast and salt in large bowl.
Add water and oil; stir until mixture forms soft dough.
Knead on lightly floured surface 5 min.
or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces.
(Each piece is enough for a 12-inch pizza.)
Spray each piece with cooking spray.
If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray.
Seal bags; refrigerate up to 2 days or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/44864/perfect-parmesan-pizza-dough"},{"id":"44690","title":"No Fail Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder","directions":"In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil.
Let the mixture sit for 5-10 minutes.
In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
Add 1 1/2 cups of the flour, along with the salt and garlic powder, to the water and yeast mixture.
Mix by hand until smooth.
Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth.
You may not need all of the flour.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
In a large mixing bowl add remaining olive oil.
Place the dough in the bowl, turning to coat with the oil.
Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 1/2 hours).
Pound the dough down and divide into 2 balls to make two 8 pizzas, or keep as one large ball to make a 16 pizza.
Let dough sit for 5 minutes.
Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
Add desired sauce, toppings and cheese.
Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/44690/no-fail-pizza-dough"},{"id":"44601","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in 1/2 cup warm water with honey, let sit 10 minutes to proof.
Mix remaining ingredients in large mixing bowl and add yeast mixture.
Turn onto floured board and knead 7-10 minutes.
Cover and let rise for appr 1 hour.
Preheat oven to 450 f and divide dough into 2 equal pieces.
On surface sprinkled with cornmeal, roll out to desired thickness and size and let rise 20 to 30 minutes.
Top with sauce and topping of choice and bake for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/44601/pizza-dough"},{"id":"44590","title":"The Real Chicago Deep Dish Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive
salt, table","directions":"Dissolve yeast and sugar in warm water in a bowl.
Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl, turning to coat.
Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Punch down dough and let rest for 10 to 15 minutes.
Press dough into a 10-inch deep dish pizza pan.","url":"https://recipe.bluelayer.org/recipe/44590/the-real-chicago-deep-dish-pizza-dough"},{"id":"44411","title":"Nonfat Pizza Dough (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place in breadmachine in order recommended for your machine.
Set to dough setting.","url":"https://recipe.bluelayer.org/recipe/44411/nonfat-pizza-dough-bread-machine"},{"id":"44215","title":"Simple and Standard Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
honey","directions":"Stir the yeast into the warm water to dissolve.
Add the flour.
Stir the remaining ingredients into the flour mixture.
Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
Place dough in a lightly greased bowl and cover.
Allow to rise in a warm place for 30 minutes.
Punch down the dough and divide into portions.
On a lightly floured surface, roll the dough into very thin rounds and top as desired.
Bake at 400F until crisp and golden brown, approx 8-12 minutes.
NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days.
Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.","url":"https://recipe.bluelayer.org/recipe/44215/simple-and-standard-pizza-dough"},{"id":"44150","title":"Easy Rosemary Bread","ingredients":"house of pasta, pizza dough,
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
spices, rosemary, dried","directions":"Preheat pizza stone in the oven to 425 degrees F (if you dont have a pizza stone, preheat a pan you wish to use).
If the dough is slightly tacky, dust the outside with a little flour.
Using your fingertips, press down on the ball of dough so it slightly flattens, stretching it out to about 7-8 in diameter (do NOT use a rolling pin, just your fingertips).
There will be indentations all over the doughthis is okay!
Sprinkle a little cornmeal on the preheated stone, and carefully place the prepared dough on it.
Brush a little olive oil on top of the dough and sprinkle on a pinch of coarse salt and a few dashes of rosemary.
Close the oven door and allow to bake for 8-15 minutes or until golden and baked through (this may take longer if you do not use the pizza stone).
Carefully slice and serve hot with olive oil and a balsamic reduction (or butter).","url":"https://recipe.bluelayer.org/recipe/44150/easy-rosemary-bread"},{"id":"44083","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Pour the packet of active dry yeast into lukewarm water and whisk with a fork until the yeast is dissolved.
Let sit for about 10 minutes to activate the yeast.
Combine flour and salt in a large bowl and form a well in the center of the flour.
Pour the water into the well and, using your hands or the dough hook on an electric mixer (not a beater!
), mix the flour and the water together.
When combined, transfer half of the dough to a floured surface and knead until the dough is smooth and elastic, not sticky.
Repeat with the second half of the dough.
If using immediately, place the balls of dough in a bowl.
If not using immediately, the dough can be placed in a plastic bag or Tupperware container in the refrigerator for 48 hours or frozen.
Do not leave uncovered if placing in the fridge or freezer.
(Adapted from The Kitchn.)","url":"https://recipe.bluelayer.org/recipe/44083/pizza-dough"},{"id":"44034","title":"Wood-Fired Oven Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix water, yeast, salt and honey together until all are dissolved.
Place into a large mixing bowl.
Add flour.
Mix at moderate speed for 8-10 minutes.
The dough should form ears and the mixing bowl should be essentially dry.
Place dough in a greased bowl, and cover with a moist dishtowel.
Place in a warm area for about an hour, until doubled in size.
Roll out on a floured surface, and divide into 4 or 5 balls.
Place in a proofing tray
If to be used immediately, let rise for another hour.
If not, chill and bring our an hour before using.","url":"https://recipe.bluelayer.org/recipe/44034/wood-fired-oven-pizza-dough"},{"id":"44027","title":"Easy Thin Crust Pizza Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Pre heat oven to gas mark 8, 240oc.
It helps to place an upturned baking tray in the oven on the top shelf while the oven is heating, not the same as a pizza stone, but better than just a tray on its own!
Put the flour into a large bowl, and then stir in the yeast and salt.
Make a well in the centre and pour in 200 ml warm water and the olive oil, bringing together with a wooden spoon until you have a soft fairly wet dough.
You may need to adjust the flour/water ratio as all flours absorb the water differently.
Turn onto a lightly floured surface and knead for 5mins until smooth.
Cover with a tea towel and set aside.
You can leave the dough to rise if you like, but it is not essential for a thin crust.
Roll out the dough.
If you have let it rise, give it a quick knead, then split into two balls.
On a floured surface, roll out the dough into large rounds, about 25 cms across, using a rolling pin.
The dough needs to be very thin as it will rise in the oven.
Put the rounds onto thick baking sheets dusted with flour, add your favourite toppings and bake in the pre-heated oven for 8-10 minutes till crisp.","url":"https://recipe.bluelayer.org/recipe/44027/easy-thin-crust-pizza-dough"},{"id":"43905","title":"Thermomix Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, oregano, dried
wheat flour, white, all-purpose, unenriched","directions":"Place the water, yeast, oil, salt and oregano into the Thermomix bowl.
Mix for 5 seconds/speed 3.
Add the flour Mix 6 seconds/speed 8.
Set dial to closed lid position.
Knead the dough for 2 minutes/interval speed.
Transfer dough to an oiled bowl and allow to rise until double - 45 minutes.
Punch down and allow to double again - 45 minutes.
Divide the dough into four balls and let rest for 15 minutes.
Form the pizzas and add favorite toppings.
Bake at 400 degrees F for about 12 minutes, or until browned.","url":"https://recipe.bluelayer.org/recipe/43905/thermomix-pizza-dough"},{"id":"43855","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
butter, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put bread flour into a large mixing bowl.
Add sugar, salt and yeast to the flour.
Stir to combine evenly.
Combine melted butter and warm water.
Pour water mixture into flour mixture and stir by hand with a large spoon.
At this point the dough will look more like pancake batter than pizza dough, but continue to stir once combined for a minute or two to really develop those glutens!
Stir in (by hand) 2-3 more cups of the AP flour.
This should bring the dough to a point where it is kneadable.
Use remaining flour to dust a clean, smooth work surface.
Knead the dough to work in as much flour until the dough is no longer tacky.
The outside \"skin\" will be smooth.
Divide the dough into the desired number of pizzas.
This Recipe makes two large pizzas or four small pizzas.
Roll each part of divided dough into balls, coat with olive oil and place each in a seperate large bowl.
Turn oven on to 350F, but only allow to preheat for one minute then turn the oven off.
The idea is to just warm the oven; Not to get it hot.
Cover each bowl with a damp towel.
Place in the warm oven to rise 2-3 hours or until the dough has doubled in size.
Flour pizza pans and turn out risen dough on each pan.
Be gentle with the dough while spreading it to the edges in the pan keeping it as even as possible.
Use a fork to dock the entire dough (except the edges where the crust will be).
Preheat oven to 450F.
Bake each dough/crust for 10 minutes without toppings or sauce (yes, i know this is sacreligious to many pizza-philes, but it works for this recipe).
Remove crust from oven, add desired sauce and toppings, and return to the oven for another 15 minutes.
De-pan the pizzas.
Allow pizzas to sit for 5 minutes before slicing (this is the hardest step :) It's a good time to go pour yourself a cold beer).","url":"https://recipe.bluelayer.org/recipe/43855/pizza-dough"},{"id":"43801","title":"Whole-Wheat Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a large bowl or in the bowl of a stand mixer, stir together water, yeast, sugar, and salt.
Set aside for 5 minutes or until yeaste has bubbles and foamed, if it doesn't foam, start again with fresh yeast and check that the water isn't too hot,.
If working by hand, stir both flours and oil into yeast mixture, until a soft dough forms.
Lightly dust a clean work surace with all-purpose flour and turn dough onto it.
Knead by holding dough with one hand, stretching it with the other, then pushing the heel of the holding hand into the mass.
Knead for 10 minutes or until the dough is smooth and elastic.
If dough gets sticky, add 1 Tbsp, all-purpose flour.
If using a mixer, attach dough hook and bowl to mixer.
Add both flours and oil to yeast mixture.
Mix on medium until combined.
Knead on low until smooth and elastic, about 8 minutes.
If dough gets sticky, add 1 tablespoons all-purose flour.
Using a paper towel, coat a large bowl with oil.
Place dough in bowl, turning to coat all sides with oil.
Cover bowl with plastic wrap and set aside in a warm draft-free place until doubled in size, about 1 1/2 hours.
Wenm ready to bake pizza, divide and roll out dough as desired.","url":"https://recipe.bluelayer.org/recipe/43801/whole-wheat-pizza-dough"},{"id":"43680","title":"One Basic Dough and Eight Pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"To make the pizza dough, measure the flour, salt, and yeast into the bowl of a food processor fitted with the steel blade.
Turn the processor on and slowly add the water and olive oil; process until the dough is smooth (the dough will be soft).
Or to mix by hand, measure the flour and combine it with the salt and yeast in a mixing bowl.
Stir 1 cup warm (105 to 115F) water and the olive oil into the flour mixture; blend thoroughly.
Turn out onto a floured board.
Lightly knead the soft dough until smooth.
Place the dough in a greased bowl; cover with plastic wrap and let it rise for 50 to 60 minutes or until doubled.
Place a pizza stone on the center rack of the oven.
Preheat the oven to convection bake at 450F.
Punch the dough down; divide it in half.
On a floured surface, roll each piece into a 12-inch circle.
Cut two 15- to 16-inch squares of heavy-duty foil.
Coat them with nonstick spray.
Place the dough in the center of each square of foil, and with floured hands pat them into 12-inch rounds.
Let the dough rise for 20 minutes.
Top each with one of the suggested toppings that follow.
Transfer the pizzas onto the heated pizza stone in the oven.
Bake them for 12 to 15 minutes, until the edges are browned and the toppings are bubbly.
Slice one small red onion thinly and spread it over the pizza dough.
Cover the onion with 2 thinly sliced tomatoes.
Season the topping with kosher salt and freshly ground black pepper.
Sprinkle 2 to 3 finely chopped garlic cloves on top.
Cut 4 ounces of fresh mozzarella into small pieces and sprinkle over the pizza.
After baking, drizzle the pizza with 1 tablespoon olive oil and sprinkle it with 1/4 cup finely shredded fresh basil leaves.
Spread the pizza dough with 1/2 cup prepared barbecue sauce, and distribute one thinly sliced small red onion, 3/4 cup shredded cooked chicken, and 1 cup (4 ounces) shredded mozzarella evenly over the sauce.
Spread 1/2 cup prepared basil pesto over the pizza dough to within 1/2 inch of the edge.
Arrange one 2 1/2-ounce can drained, sliced black olives over the pesto layer.
Drain one 6-ounce jar marinated artichoke hearts and chop them.
Spread them evenly over the olives.
Top with 1 1/2 cups crumbled goat cheese.
Drain 1/3 cup oil-packed sun-dried tomatoes and cut them into small strips.
Arrange them evenly over the pizza dough.
Drizzle with 1 to 2 teaspoons of the tomato oil over all.
Sprinkle with 2 minced garlic cloves, 1/4 cup shredded fresh basil leaves, 2 tablespoons pine nuts, and 1/2 cup sliced fresh mushrooms.
Sprinkle with 2 tablespoons freshly grated Parmesan and top with half a medium red bell pepper, seeded and sliced into thin strips.
Spread the pizza dough with 1/2 cup prepared pesto sauce.
Top with 4 thinly sliced plum (Roma) tomatoes, 1 tablespoon chopped garlic, and 4 cups loosely packed fresh baby spinach.
Sprinkle with 4 ounces crumbled feta.
Spread the pizza dough with 2 tablespoons light olive oil.
Top with 1 small, thinly sliced red onion; 1 small orange bell pepper, seeded and cut into thin strips; 1 small zucchini, thinly sliced into ribbons; 12 fresh asparagus spears, cut into 2-inch pieces; 4 finely chopped garlic cloves; and 8 ounces fresh mozzarella, cut into thin sticks.
Spread the pizza dough with 4 large roasted onions (see Caramelized Roasted Onions, page 130), 2 teaspoons fresh rosemary leaves, 2/3 cup chopped walnuts, and 3/4 cup crumbled blue cheese.
Preheat the oven to 450F.
In a large bowl, toss together 2 sliced plum (Roma) tomatoes, 1 sliced and seeded red bell pepper, 1 medium zucchini, cut into 1/2-inch cubes, and 1 small red onion, thinly sliced, with 2 tablespoons olive oil.
Spread on a large, rimmed baking sheet and convection roast on the center rack for 10 minutes or until softened and browned.
Remove from the oven.
Let cool.
Top the pizza dough with the vegetables and sprinkle with 1 cup shredded mozzarella.","url":"https://recipe.bluelayer.org/recipe/43680/one-basic-dough-and-eight-pizzas"},{"id":"43613","title":"Whole Wheat Pizza Crust","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Mix water, oil, honey and yeast.
Add wheat gluton, garlic powder (optional) and two cups of the flour.
If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
Knead about 7 minutes in your mixer.
If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
After you roll the dough out pierce the rolled out pizza dough with a fork.
Bake the pizza crust 450 degrees for about five minutes.
Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
Repeat for the second crust.","url":"https://recipe.bluelayer.org/recipe/43613/whole-wheat-pizza-crust"},{"id":"43599","title":"Sesame Parmesan Pizza Sticks","ingredients":"house of pasta, pizza dough,
butter, without salt
seeds, sesame seeds, whole, dried
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Place dough on a lightly floured work surface.
Using rolling pin, roll out to 12 by 8 inches and 1/8 inches thick.
Brush melted butter over dough.
Evenly coat with sesame seeds, Parmesan, salt and pepper.
Fold in half the long way to enclose ingredients.
Using rolling pin, roll a few times to seal.
Cut dough into 3/4 inch wide strips, about 1 inch long.
Twist dough to form sticks.
Place 1/2 inch apart on baking sheet.
Bake until golden, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/43599/sesame-parmesan-pizza-sticks"},{"id":"43594","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
fresh red onions,
cream, whipped, cream topping, pressurized
fish, salmon, atlantic, wild, raw
cream, sour, cultured
dill weed, fresh
fresh red onions,
lemon juice, raw","directions":"Preheat the oven to 500F.
Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.
On a lightly floured surface, roll the dough out into a 10-inch round.
Transfer dough to a rimless baking sheet; brush with olive oil.
Scatter sliced onion over the top.
Bake until crust is golden brown, 6 to 8 minutes.
Let cool 5 minutes.
Spread the Dill Cream over the top to within an inch of the edge.
Arrange the salmon to cover the surface entirely.
Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/43594/smoked-salmon-pizza"},{"id":"42922","title":"Sun-Dried Tomato and Herb Focaccia","ingredients":"house of pasta, pizza dough,
tomatoes, sun-dried
tomatoes, sun-dried
salt, table
spices, rosemary, dried","directions":"Pat dough evenly into greased 9-inch square metal cake pan.
Cover and let rise for 30 minutes.
With fingertip, make 12 indents in dough.
Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
Press tomatoes into dough.
Bake in centre of 450F (230C) oven until golden brown, about 20 minutes.
Remove from pan; let cool slightly on rack.
To serve: cut into 4 strips; cut each in half.
(Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.
).
Prep time does not include 30 minutes it takes to rise.","url":"https://recipe.bluelayer.org/recipe/42922/sun-dried-tomato-and-herb-focaccia"},{"id":"42915","title":"Whole Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon.
Pour in water and oil; mix until dough no longer sticks to the bowl.
Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
Transfer dough to a greased bowl; cover bowl with a clean towel.
Place bowl in the oven with the light turned on until risen, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/42915/whole-wheat-pizza-dough"},{"id":"42500","title":"Barbecue Chicken Pizza","ingredients":"house of pasta, pizza dough,
sauce, barbecue
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
fresh red onions,
cheese, mozzarella, low sodium","directions":"Spread sauce over Boboli crust.
Top with chicken, red onion and cheese.
Bake according to crust package.
Eat the whole thing!","url":"https://recipe.bluelayer.org/recipe/42500/barbecue-chicken-pizza"},{"id":"42447","title":"Daily Bread -Wheat","ingredients":"water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched","directions":"1) Pour water into your container of choice.
I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
).
2) Add Salt and yeast.
3) Add wheat flour and wheat germ.
Stir until flour is no longer clumpy.
4) Add white flour, 2 cups at a time.
Stir in in between with a wooden spoon.
(If you have a mixer that can handle bread dough by all means use it!
I don't so I add the four gradually and mix thoroughly with my wooden spoon).
5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.)
Let sit on the counter for 2 hours.
(I do not find that heat, or no heat makes a difference).
6) Dough can now be used for bread of choice or stored in the fridge.
To bake:.
Make sure you have flour ready to keep your hands covered.
The dough is very sticky.
Heat oven to 400 degrees.
To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet.
Bake 30 minute.
To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
(sometimes I skip this step).
Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
Roll like a jelly roll and pinch the ends.
You may slice the top with a sharp knife).
To use for pizza dough: Follow as above but roll out to fit your pizza pan.
Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
To make cinnamon rolls: follow as above.
Roll out jelly roll style and coat with melted butter and cinnamon sugar.
Roll jelly roll style and slice.
Bake at 375 for about 40 min -- watch them it depends on how thick they are.
I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
Our menu dictates how often I make it but it is about every other or every third day.
But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.","url":"https://recipe.bluelayer.org/recipe/42447/daily-bread-wheat"},{"id":"42313","title":"Easy Pizza Dough from Scratch-Fine Cooking Magazine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Pour water into a 3 quart bowl, or large lidded plastic food container.
Using a wooden spoon, mix in the oil, salt, yeast, and sugar.
Don't worry about dissolving all of the ingredients; just stir well to combine.
Don't bother proofing the yeast either-it shouldn't fail if used before it's expiration date.
Add the flour and mix until uniformly moist.
The dough will be quite wet.
No kneading is necessary.
Cove the bowl with plastic wrap, or partially cover.
Leave the lid open a bit to let gases escape.
Let the dough rise for two hours at room temperature.
The dough will fully expand and may even begin to collapse by this time.
Do not punch down the dough.
It will collapse on its own and later shrink while it chills in the refrigerator.
It will never regain it's height, and that's OK. Chill for at least 3 hours before using.
After 2 days, tightly cover the bowl to keep the surface of the dough from drying out.
It will keep in the refrigerator for up to 2 weeks.
After that, tightly wrap into 1/2 pound balls and freeze for up to 3 weeks.
On a floured board, roll, and use your fingers to stretch the dough to your liking.
If the dough continues to contract, let it rest for 10 to 15 minutes, covered, then stretch some more.
Add your favorite pizza toppings.
Bake in the bottom third of the oven using a pizza stone or baking sheet.
I use parchment paper so the dough does not stick.
Turn the pizza half way through baking.
Depending on how thick or thin you like your pizza crusts, the amount varies.
I make two large pizzas with very thin crusts, about 12X18\".
Prep times are approximate.
For thin crusts (1/16th of an inch thick), bake at 550 for 10 to 15 minutes.
For regular style crust (1/8 inch thick) bake at 550 for 8 to 10 minutes.
For a thick crust (1/2\" thick) bake at 500 for 20 to 25 minutes.
Let pizza sit for a minute or two before cutting.
Variations:.
Whole wheat dough: subsitute one cup of whole wheat flour for the same amount of all purpose flour, and add 2 tablespoons of extra water.
Cornmeal dough: substitute 1 cup of stone ground yellow cornmeal for the same amount of all purpose flour and add 1 tablespoon of extra water.","url":"https://recipe.bluelayer.org/recipe/42313/easy-pizza-dough-from-scratch-fine-cooking-magazine"},{"id":"42246","title":"New York style pizza dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"put water in a metal bowl (I use 5qt.
kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved.
add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook.
mix on low for 4 minutes.
let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes.
immediately divide the dough into 3 equal pieces.
round each piece into a ball and rub with olive oil.
place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day.
The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill.
place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour.
shape the dough using the toss and spin method stretching to a diameter of about 12 inches.
dough should be about 1/4 inch think and slightly thicker toward edge.
transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal.
add sauce and toppings and slide onto the stone.
should take about 12 minutes to bake.
when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize.
The underside of crust should be brown and crisp...not white and soft.","url":"https://recipe.bluelayer.org/recipe/42246/new-york-style-pizza-dough"},{"id":"42203","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order recommended for your bread machine and set to dough cycle.
After its finished, transfer dough to a lightly-oiled pan.
For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
Heap with toppings of your choice and bake in a 450-degree oven for about 20 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/42203/bread-machine-pizza-dough"},{"id":"41753","title":"Best Pizza Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the bread flour, sugar, yeast and kosher salt in the bowl.
Pour the water and the oil in your bread machine pan.
To that add the dry flour mix and set your bread machine to a dough setting.
Mix until the dough forms into a ball.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with some olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/41753/best-pizza-dough"},{"id":"41601","title":"Bulk Bread Machine Mix (Oamc)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine ingredients thoroughly and store in air tight container in cool place.
Use within 6 to 8 months.
To make 1 1/2 lb.
loaf of Basic White Bread:.
Put into your bread machine in order:.
1 cup warm water.
1 egg** beaten, room temperature.
2 T. butter or cooking oil.
3 1/2 cups bread mix, room temperature.
2 1/4 t. active dry yeast.
Bake on white cycle.
*Any combination of flours can be used, replacing up to half of the flour, (10 cups) with a whole grain flour.
For EACH CUP of whole grain flour used, add 1 tablespoon of vital wheat gluten to the mix.
**Substitute powdered egg for a fresh egg if you are going to be baking the bread on a timer.
Mix may be used to make pizza dough, calzones, cinnamon rolls or dinner rolls.
Remove dough at the end of first kneading cycle and finish by hand.
Time is for mix only.","url":"https://recipe.bluelayer.org/recipe/41601/bulk-bread-machine-mix-oamc"},{"id":"41363","title":"(Clean) Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, oregano, dried
seeds, flaxseed
parsley, fresh
spices, garlic powder
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"The spices are optional.
Preheat oven to 425 F.
In a large bowl, combine dry ingredients (flour through salt).
Put milk into a small bowl or cup and heat it for 30 seconds.
Then add oil.
Add wet ingredients into the dry ingredients and stir well until the dough begins to form a ball and pull away from the sides of bowl.
Knead dough by hand, while still in bowl, until smooth.
Then form it into a ball.
Press dough into an oiled baking sheet or pizza pan using your fingertips.
Add your desired pizza sauce, fresh mozzarella, pepperoni, and your favorite vegetables.
Bake for 20 minutes then check on dough, continue baking if you want a well done crust.","url":"https://recipe.bluelayer.org/recipe/41363/clean-pizza-dough"},{"id":"41353","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
honey
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in warm water.
Add to food processor and combine remaining ingredients.
Pulse until ball starts to form.
Remove the dough from the processor and dust lightly with flour.
Place in a lightly floured bowel and cover with a damp cloth.
Let rise until it doubles in size about 45 min.,.
Punch down dough divide dough in to two separate but equal balls and roll thin.
Top with favorite toppings.
Bake 450 F for 12 to 18 minute.","url":"https://recipe.bluelayer.org/recipe/41353/pizza-dough"},{"id":"41233","title":"Jeannette's Nearly Whole Wheat Pizza Dough","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Blend salt, warm water and honey for one minute.
Add yeast and blend two minutes more, until well incorporated.
Let stand five minutes.
With mixer, blend olive oil and one cup of flour until smooth.
Change to dough hooks and add remaining flour, combine until a wet dough ball forms in bowl.
Dust kneading surface with flour and turn out dough.
Knead for about five minutes until dough is the texture of a baby bottom (soft and slightly firm).
Will be a little tacky, not messy sticky.
Coat a 1 gallon Ziploc baggie with cooking spray (or olive oil), zip up dough and toss it in the fridge all day.
Preparation: Let dough return to room temperature and punch it down.
Roll out and make a pizza!
I like it thin and cooked in the BBQ -- Try Pizza in the BBQ!","url":"https://recipe.bluelayer.org/recipe/41233/jeannettes-nearly-whole-wheat-pizza-dough"},{"id":"41034","title":"Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into bread pan in order listed OR according to your bread machine manufacturer's recommendations.
Select \"dough\" and \"large\" settings.
Press start.","url":"https://recipe.bluelayer.org/recipe/41034/pizza-dough-bread-machine"},{"id":"40875","title":"Grape & Rosemary Focaccia","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
salt, table
spices, basil, dried
grapes, red or green (european type, such as thompson seedless), raw
spices, rosemary, dried
cheese, parmesan, hard","directions":"Let pizza dough stand at room temperature 15 minutes.
On lightly floured surface, roll dough to 12x8-inch rectangle.
If dough begins to pull back while rolling, let rest 5 minutes.
Transfer dough to lightly oiled baking sheet.
Prick with fork.
Cover; let rise in warm place 30 minutes.
Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil.
Arrange grapes over dough; sprinkle with rosemary and cheese.
Bake 20 to 22 minutes or until puffed and lightly browned.
Drizzle with remaining oil.
Cut in strips with a pizza cutter or large knife.
Serves 12.
Prep includes rise time!","url":"https://recipe.bluelayer.org/recipe/40875/grape-rosemary-focaccia"},{"id":"40858","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix in a bread maker on the dough setting.
This recipe makes 2 pizza doughs.
Sometimes I mix in herbs into the pizza dough (basil / oregano - maybe 1 tsp each).
Once the dough is complete - put about a TBL EVOO into a gallon zip-lock and then work the bag to get the oil all over the bag.
Dump dough into the bag.
For best results - I make the dough the day before, let it sit and ferment on the counter for a day.
(you'll have to open the zip loc occasionally and let the gas out - or I suspect it would burst) Put the dough into the fridge overnight and then take it out the next day.
Let the dough get to be room temp before cutting it in half and working with one dough.
The durum will give the dough a bit of elasticity -- so be patient when working it.
If it fights you in stretching - let it rest for 5 - 10 min and then come back and stretch more.
Once you've got the pizza stretched, put it on a pizza sneak / paddle that has cornmeal (or semolina flour) on the top.
(that works as teeny marbles to get the pizza off the sneak) Build the pizza (add toppings) while dough is on the sneak / paddle.
We cook our pizzas on a pizza stone - on the grill (450 - 500 degrees).
Leave the stone on the grill to get that hot.
Make sure the stone has time to get really hot.
Then sneak/ slide the pizza onto the stone - and leave for about 8 - 12 minutes depending what toppings you have and how many -- Check the crust using a spatula to see if it starts to get too done.
Generally we build the pizzas by putting olive oil onto the dough, then adding fresh tomatoes (no sauce!)
and then salt the tomatoes.
Then add low fat mozzarella (save some calories - no one EVER notices) and then pre-cooked italian sausage (save more calories) and fresh peppers etc --.
I also sometimes start with a couple of pounds of caramelized onions and Evoo - as the base and then the tomatoes --.
Sometimes we do roasted garlic on the base.
But we found roasted garlic can be hard to spread, so it works better if you put a head of roasted garlic into a half to 3/4 C of Marscapone cheese (there goes the calorie count) --.
You can google for gourmet pizza recipes - but this is a good base to get you started!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40858/pizza-dough"},{"id":"40814","title":"Easy Pizza Dough!!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
salt, table","directions":"Mix half of cup of AP flour, sugar and the yeast.
Add the warm water and stir well.
Let it rest for 20 min or until it foam forms on the top.
Then add the olive oil, oregano, garlic salt, salt and 2 cups of AP flour and mix well.
Sprinkle a little of the remaining flour on the table and star kneading by hand 10 min.
If the dough is sticky pour a little more flour.
Put the dough in a greased bowl and cover with plastic wrap.
Let it double size 1 hour.
I turn on the oven and put the bowl on top of the stove for faster results.
Then make your favorite pizza.
Enjoy!!
Makes 1 large pizza!
!","url":"https://recipe.bluelayer.org/recipe/40814/easy-pizza-dough"},{"id":"40734","title":"Neapolitan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine flour, salt, yeast in a large bowl and mix until homogeneous.
Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
Turn dough out onto lightly floured surface and divide into 270g even balls.
Place each in a covered quart-sized deli container or in a zipper-lock freezer bag.
Place in refrigerator and allow to rise at least 2 more days, and up to 4.
Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).","url":"https://recipe.bluelayer.org/recipe/40734/neapolitan-pizza-dough"},{"id":"40669","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Place the tepid water in a mixing bowl.
Dissolve the yeast and salt in the water.
Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
Beat together for 5 to 10 minutes to form a sticky batter.
Knead in the remaining flour until you have a smooth dough.
Place on a clean counter and cover with the bowl.
Allow to rise until double in bulk (about 1 hour).
Punch the dough down and divide into 3 equal parts.
To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
This dough recipe makes enough for three 14 inch pizzas.","url":"https://recipe.bluelayer.org/recipe/40669/pizza-dough"},{"id":"40456","title":"Easy Homemade Pizza Dough & Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Whisk the dry ingredients and salt in a bowl, and set aside.
Microwave the milk, sugar, and butter in a separate bowl for 30 - 40 seconds at 500 W. Mix in the yeast and let it soak.
Pour the yeast mixture into the bowl with the dry ingredients, and mix with a spatula in a cutting motion.
When the dough comes together, cover with plastic wrap.
Microwave for 30 seconds at 200 W or at a low defrosting setting.
Leave it in a warm place for about 15 minutes.
Flour the pizza dough, divide into your desired sizes, roll out with a rolling pin, and the dough is ready.
Top with your favourite toppings and bake in the oven for about 10 - 15 minutes at 200C.
If you roll out the dough thin and preheat a baking sheet with the oven at 230C, and then bake, it will make the crust crispy.
When you are making pizza bread, flour the dough, and gently press the air out by hand.
Divide into your desired sizes and roll out into circles with the rolling pin.
I divided into 4 portions and each one was 100 g.
When you bake them, they will plump up and the toppings might fall off, so pierce the dough with a fork.
Spread on ketchup or sauce, and put on the toppings.
Microwave for 30 seconds at 200 W.
Cover with a tightly wrung out kitchen towel, and let them rise for about 15 minutes with the bread-rising function in the oven.
Alternatively, cover with plastic wrap, and leave in a warm place at 35 ~ 40C.
Preheat the oven for 180C.
Bake for 14 ~ 20 minutes.
When the bottom is lightly baked as well, it's done.","url":"https://recipe.bluelayer.org/recipe/40456/easy-homemade-pizza-dough-bread"},{"id":"39852","title":"Stromboli and Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given in a bread machine and use the dough cycle or --.
Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle.
Fold the top down and the bottom up letter-style and do the same side to side.
Replace into the container and cover.
After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
For stromboli:.
Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall.
Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side.
Preheat oven to 350 F while the dough rises (45 minutes to 1 hour).
Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200F.
For Pizza:.
Divide the dough into 2 equal pieces and stretch into a 10\" disk.
If the dough shrinks after stretching, wait 5 minutes and stretch some more.
Preheat (preferably with a pizza stone) to 500F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes.
Bake for 4 minutes.
Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).","url":"https://recipe.bluelayer.org/recipe/39852/stromboli-and-pizza-dough"},{"id":"39659","title":"Healthy Delicious Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix all of the ingredients together well.
Let it sit for 5-10 minutes as a dough ball.
Let it sit longer if you like a thicker crust as it will rise a bit.
If you want to make 2 pizzas (great for families) cut it in half and stretch it or roll it out into two round shapes to fit into your pan.
Otherwise just stretch and roll it out to fit your pan.
Cook in a 450 degree oven for 10 minutes.
Remove from oven and top with your favorite toppings.
Place back into the 450 degree oven for another 10 minutes or until the pizza is done!","url":"https://recipe.bluelayer.org/recipe/39659/healthy-delicious-pizza-dough"},{"id":"39571","title":"Simple Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place the plastic bag on the scale and weigh in the ingredients in order from the top.
When everything is in the bag, mix them together from the top.
When the dough comes together, lightly tie the top closed.
And that completes the dough.
Now prepare the toppings.
When the toppings are prepared, remove the dough from the bag and lightly dust with flour.
Gently deflate and spread out into any shape you choose.
Place on the toppings.
If you are using a lot of toppings, or you are making a thick crust, bake the dough by itself for a short time.
This will prevent the crust from only getting half baked.
Preheat the oven to 210C.
Bake for about 20 minutes and then it's done.
If separating the dough and making two pizzas, use this time.
Adjust according to the thickness of the crust and the toppings.
If you have some dough leftover, you can seal the bag and freeze it.
You can defrost it in the microwave or at room temperature.
If you use baking powder, you don't need to use yeast.
But please use one or the other.
I used the leftover dough to make bread.
It depends on the size but bake 6 portions for 15 minutes at 200C.
Potato Gratin Pizza: You can easily make the white sauce in the microwave.
Refer to.
It's creamy and soft.
It's so delicious!
Whole wheat pizza:.
I recommend this for those who are worried about their blood sugar.
You can also make focaccia with this dough.
Make dents in the dough with your finger and cover with olive oil.
Sprinkle with cheese and herbs and then just bake it.
It's also great with tomatoes.
If you spread the dough out thinly and then cook it in a frying pan, you get Naan bread.
Cover with a lid and carefully fry on low heat to make Naan.
If using a Teflon nonstick pan, you don't need to use oil!
Divide the dough into 10~12 portions and form into half-moons.
Insert fillings and cheese and lightly bake for a bread that children will enjoy eating.
15 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/39571/simple-pizza-dough"},{"id":"39542","title":"Vegan Lunch Box Easy Whole-Grain Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, sprinkle yeast in warm water and stir well to dissolve.
Set aside for about 5 minutes to bloom.
Meanwhile, place the flours, cornmeal and salt together in the bowl of a food processor fitted with the S blade.
Pulse well to combine.
With food processor running, slowly drizzle the yeast mixture into the feeding tube.
Stop when dough forms a ball.
Pour in the olive oil and pulse two or three times to combine.
Turn dough onto a lightly floured surface and knead briefly, just long enough to make a smooth dough.
Cut dough into eight equal pieces.
Shape each into smooth ball.
Set balls 2 inches apart on a floured surface and lightly cover with plastic wrap.
Let rise a room temperature for 45 minutes.
Any dough that you are not baking right away can be wrapped in plastic and kept in the fridge overnight.
Just bring to room temperature by letting sit out for about 15 minutes when ready to make.
Preheat over to 500F Place pizza stone in center rack of over--or sprinkle a baking sheet with cornmeal and set aside.
On a well-floured surface, pat one dough ball at a time into a 6 1/2 inch circle.
Top with topping of your choice, and bake mini pizzas for 7 to 8 minutes until crust is golden and toppings are piping hot.","url":"https://recipe.bluelayer.org/recipe/39542/vegan-lunch-box-easy-whole-grain-pizza-dough"},{"id":"39504","title":"Whole Grain Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
molasses
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast, olive oil & molasses in water.
Let foam 5 minutes.
Stir in salt.
Then slowly add the flours until dough forms a ball that is slightly sticky.
Place on a floured surface and knead until dough is smooth and elastic.
Cover and let rise 20 minutes.
Roll out to desired pan size and thickness.
You may want to let rise slightly again, depending on desired crust thickness.","url":"https://recipe.bluelayer.org/recipe/39504/whole-grain-pizza-dough"},{"id":"39221","title":"Herbed Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, brown
spices, garlic powder
spices, basil, dried
spices, rosemary, dried
cheese, parmesan, hard","directions":"Preheat your oven to roughly 150 degrees.
Just enough to make it warm enough to cause the dough to rise well.
Then turn your oven off as soon as it heats up.
Add all the above ingredients in the order above into your stand mixing bowl.
Mix using a dough hook until it forms a ball.
Place it in an oiled bowl and cover with a cloth.
Place in the warm oven for about 30 minutes or until the dough doubles in size.
When dough has doubled, preheat your oven to 400 degrees.
Roll out the dough in desired shape.
You may need to flour your surface and rolling pin to prevent sticking.
I usually just sprinkle my baking sheet (or stone) with corn meal and garlic salt and just press out my dough.
Add your favorite toppings and bake for approximately 15-18 minutes depending on the size of pizza you're making.
Should just be bubbly.
Enjoy with freshly grated parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/39221/herbed-pizza-dough"},{"id":"39184","title":"Classic Pizza Dough (Magic Bullet Express Trio)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 400 degrees (unless its for use at a later time.
).
Place your Meal Mixer onto the Base and insert the Flat Blade.
Add ingredients in the order they appear to the Meal Mixer and Pulse the Bullet Express about 10 to 15 times until the ingredients are mixed together and the dough looks slightly formed and thickened (it pulls away from the bottom and forms towards the center.)
If the dough is not forming, check to be sure you followed the steps correctly and start over from the beginning again.
Carefully remove the dough, keeping an eye on the blade (its sharp!)
and place it on the flour sprinkled surface.
Knead for 4-5 minutes then shape into a ball.
Lightly cover your fingertips with flour if the mixture is a little sticky.
Place the ball of dough into a large oiled bowl and cover loosely with plastic wrap.
Let the dough rise for about 1 to 1-1/2 hours.
Roll the dough out by hand onto a 12-inch pizza pan.
Add your favorite sauce and toppings and bake for about 15 minutes.
(times vary per oven, so keep your eye on it!
).","url":"https://recipe.bluelayer.org/recipe/39184/classic-pizza-dough-magic-bullet-express-trio"},{"id":"39174","title":"Venezuelan Arepas","ingredients":"water, bottled, generic
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Pre heat oven to 350 degrees Fahrenheit.
Lightly grease and heat flat griddle or frying pan on medium high.
Add water to a medium bowl.
Dissolve sugar and salt in water.
You want a mild flavor, not too salty but enough to taste it.
Add the Harina P.A.N little by little as you mix with your hands.
Stop adding the corn meal just before the mix becomes solid.
It should be the consistency of a thick pancake batter at this stage.
Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball.
Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
Pick up the dough and slap it down back into the bowl a few times to speed up the process.
Note: the dough should never become as firm as a ball of bread dough or pizza dough.
There is no real kneading involved.
When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall.
Note: if the dough cracks on the edges when you flatten it, it is too dry.
Wet your hands and try again.
Place the arepa on the preheated griddle and continue forming the rest in the same manner.
Flip the arepas just before they are about to burn, when the bottom is golden brown.
Allow them to brown on the other side.
At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
Slice open and fill with butter, cheese, meat or anything else!","url":"https://recipe.bluelayer.org/recipe/39174/venezuelan-arepas"},{"id":"39082","title":"No-Knead Pizza Dough with Spelt","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flours, salt, and yeast in a large bowl.
Pour the water and oil into another bowl or measuring cup, pour the liquid into the flour mixture, and stir until blended.
Lightly coat a large clean bowl with olive oil and transfer the dough to the oiled bowl.
Turn the dough to coat with oil.
Cover with plastic wrap and let the dough rise for 8 to 12 hours at room temperature (about 70F).
After 8 hours, the dough should have risen and be bubbly on the surface.
The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.
Transfer the dough to the refrigerator for about an hour before dividing, so its easier to work with.
Lightly rub your hands and work counter with olive oil.
Turn out the dough onto the counter in one piece.
Lightly dust it with flour and fold it onto itself a few times, adding more flour if necessary, until the dough comes together and holds its shape when you form it into a ball.
Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
Refrigerate or freeze what youre not going to use right away.
Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil.
Refrigerate for up to 3 days or freeze for up to 3 months.
Sprinkle the piece(s) you are going to use immediately with flour and transfer to a lightly floured baking sheet.
Cover with a towel or plastic wrap and let rise for about 1 hour.
Proceed with one of the pizza recipes on pages 106 to 118 or the flatbread recipe on page 115.","url":"https://recipe.bluelayer.org/recipe/39082/no-knead-pizza-dough-with-spelt"},{"id":"38701","title":"Basil & Garlic Pizza Dough (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
spices, basil, dried
spices, garlic powder
cheese, parmesan, hard
cornmeal, degermed, unenriched, yellow","directions":"Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer.
Process on Dough setting.
Sprinkle cornmeal on pizza pan.
Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle.
Roll out dough and place on pizza pan.
Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.","url":"https://recipe.bluelayer.org/recipe/38701/basil-garlic-pizza-dough-abm"},{"id":"38642","title":"Quick and Easy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Mix 1 cup of flour with all other ingredients.
Gradually add 2nd cup of flour until it forms a ball.
Use your hands to form and knead the dough.
Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
Spread out onto greased pizza pan and top with your favorite toppings.
Bake at 375 degrees for approximately 15 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38642/quick-and-easy-pizza-dough"},{"id":"38641","title":"Dark pizza sauce","ingredients":"tomato sauce, canned, no salt added
spices, oregano, dried
sugars, granulated
vinegar, balsamic
spices, basil, dried
salt, table
spices, pepper, black
spices, garlic powder","directions":"Mix all the ingredients in a pot bring to boil.
Turn heat down simmer 20 minutes.
Spread over pizza dough dip breadsticks.
You can freeze this for 6 months.","url":"https://recipe.bluelayer.org/recipe/38641/dark-pizza-sauce"},{"id":"38512","title":"Basic Pizza Dough for Hoisin Prawn Mini Pizzas","ingredients":"oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place oil, salt, flours, yeast and 1 cup warm water in a processor.
Process until dough just forms.
Turn out onto a lightly floured surface.
Knead for 5 minutes or until smooth and elastic.
Place dough in a large, oiled bowl.
Cover and set aside in a warm place for 45 minutes or until doubled in size.
Using your fist, punch down centre of dough.
Knead for 20 to 30 seconds or until smooth.
Roll out to form a 32cm round pizza base, if making traditional pizza.","url":"https://recipe.bluelayer.org/recipe/38512/basic-pizza-dough-for-hoisin-prawn-mini-pizzas"},{"id":"38446","title":"Navajo Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large Dutch oven or heavy pot, heat the oil over medium high heat.
I like to do this outside on a grill or using my camp chef stove so the entire house doesnt smell like frying oil.
While the oil is heating, microwave the flour in 15-second increments until it is warmed all the way through.
Do not skip this step or your dough will be difficult to work with.
To the warm flour, add the baking powder and salt and give it a quick stir.
Slowly stir in the warm water and milk.
Knead it a little until you get a smooth and stretchy dough.
If it is too sticky, add a little more flour; if it is too dry, add a little more water.
Pull off pieces of dough that are roughly half a cup in size and roll into a ball then smash that ball flat between your hands, pat/flip it back and forth between your hands, stretching around the edges as you go until you have a thin, flat round (it is a little like flipping pizza dough).
You can roll them out with a pin but hand stretching works better.
Test the oil to make sure its the right temperature by taking a small piece of dough and putting it into the oil.
If it floats and turns golden after counting to 10, it is ready.
When the oil is ready, gently fry two or three rounds at a time (if you add too many, they will stick together and the oil will cool down and they will end up strangely shaped and soggy).
Once the bottoms are golden brown, flip them and fry the other side until golden.
Remove them from the oil using tongs and allow them to drain on paper towels.
Repeat until all the dough is fried.
Top with your favorite sweet or savory toppings.","url":"https://recipe.bluelayer.org/recipe/38446/navajo-fry-bread"},{"id":"38374","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order reccommended for your bread machine and set to dough cycle.
After it's finished, transfer dough to lightly oiled pan.
For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38374/bread-machine-pizza-dough"},{"id":"38258","title":"Whole Wheat Pizza Dough Secret Family Recipe","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes.
Mix in oil.
Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel.
Allow dough to rise for 20 to 30 minutes.
Place dough on a pizza stone and roll out with a rolling pin.","url":"https://recipe.bluelayer.org/recipe/38258/whole-wheat-pizza-dough-secret-family-recipe"},{"id":"38156","title":"Cold-Raised Whole Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flours, yeast and salt.
Mix well.
Combine water and oil.
Add to flour-mixture, stir to blend.
Knead dough on a flour-coated counter, adding more flour as needed.
(or water if it seems too dry).
When dough is \"soft\", shape in to a ball and roll in flour.
Transfer to a big bowl and cover.
Let stand in refrigerator overnight.
Next day knead dough 1 min., then let it rest for 10-30 minutes.
Roll out and place on a flour-coated baking sheet.
(I usually pre-bake the dough for 8-10 minutes at 400F).","url":"https://recipe.bluelayer.org/recipe/38156/cold-raised-whole-wheat-pizza-dough"},{"id":"37952","title":"Super Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
sugars, brown
honey
water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"put yeast packet in 1 cup of luke warm water.
let it dissolve about 3 minutes.
put flour, salt, white and brown sugar in a bowl mix slightly.
pour in the 1 cup of water with the yeast in it.
add 1/4 cup water to batch.
mix ( using dough hook on mixer or by hand).
pour in butter and honey
mix or knead for 10 minutes or untill its smooth and elastic.
put back in bowl and coat dough ball with a little olive oil and the sides of the bowl.
put plastice wrap over bowl.
let rise in a warm place for 1 1/2 hours ( if you have time do 2- 1 1/2 hour rises punching down the dough after the first).
heat oven to 425 and cook till slightly brown (about 6-9 minutes).
put on favorite sauce and toppings and enjoy.","url":"https://recipe.bluelayer.org/recipe/37952/super-pizza-dough"},{"id":"37785","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add water to half of the flour.
Mix 1 minute.
Add crumbled yeast.
Mix 5 minutes.
Add salt and 2 tablespoon olive oil.
Mix 1 minute.
Add second part of flour.
Mix 3 minutes.
Add 3 tablespoon oil.
Mix until dough separates form the walls.
Dived into 2 portions.
Let rise at least 30 minutes for pizza or 1 1/2 hours for bread.
Ready to use or to bake.
Now you can use both or freeze one portion.
Or you make one pizza and one bread!","url":"https://recipe.bluelayer.org/recipe/37785/pizza-dough"},{"id":"37632","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Pour 1/2 cup of the warm water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes.
Add the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by the enough white flour to form a shaggy dough.
Turn it out on the counter and kneed until smooth, adding more flour as needed to keep it from sticking.
For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
Turn the dough onto the counter and divide into the number of pizzas you want.
Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20-30 minutes.
Flatten into a disk, pushing it outwards with your palms.
Working from the middle, push the dough out until it is about 1/4 inch thick, fairly even and slightly thicker at the edges.
Dust the pan with cornmeal, lay dough on top, cover with towel and let rest for 10 more minutes before assembling.","url":"https://recipe.bluelayer.org/recipe/37632/pizza-dough"},{"id":"37395","title":"Whole Wheat Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Sift together the two flours.
Mix dry yeast, distilled water and honey.
Let stand 5 min.
Add in salt and 1 c. flour.
Mix well.
Add in safflower oil.
Knead in remaining flour for about 5 min till smooth and elastic.
Cover, let rest 15 min.
Place on well-greased glass Pyrex pizza baking dish.
Add in sauce and cheese.
Bake at 400 degrees for 18-20 min.","url":"https://recipe.bluelayer.org/recipe/37395/whole-wheat-pizza-dough-recipe"},{"id":"37205","title":"Pizza Dough","ingredients":"water, bottled, generic
alcoholic beverage, beer, regular, all
honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine water, wine or beer (anything works here; I like red wine best), honey, yeast, and olive oil.
Allow the yeast to soften and bloom for a few minutes.
Add the flour, starting with about 3 cups, and the salt.
Mix, adding flour as neccessary, to form a soft but not sticky dough.
Knead until smooth.
I use setting 4 on my Kitchenaid for about 5 minutes.
Move the dough into an oiled bowl, cover, and let rise for 45 minutes.
After 45 minutes, place dough on a lightly floured surface and divide into the number of pieces you want.
You can make one large pizza, two smaller ones, or 3 or 4 individual-sized pizzas.
Shape each piece into a smooth ball, pulling under and pinching.
Cover balls with a towel and rest for a few minutes while you get your toppings prepared.
Flatten dough with your fingers and top as desired.
Bake in a very hot oven for about 15 minutes or until brown and crispy.
I like a 450-degree oven with a pizza stone.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37205/pizza-dough"},{"id":"37186","title":"Pizza Dough Perfection","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched","directions":"Put 1/2 cup HOT water in a small glass bowl, add 2 teaspoons of yeast and allow to sit for 10 minutes.
(This kills the yeast and will add more of a yeast flavor in the finished product without changing the texture of the dough--thanks duonyte.)
Put 1/2 cup WARM water in a large glass bowl, add sugar and stir to dissolve.
Sprinkle remaining 2 1/4 teaspoons yeast over the top and stir to combine.
Let sit 10 minutes.
Add 1 cup bread flour and stir to combine.
Allow sponge to sit on the counter overnight.
Add remaining warm water and olive oil.
Measure out remaining flour and add one handful at a time, stirring 5 times after each incorporation.
After the dough has been mixed, before kneading let the dough rest for about 30 minutes so that the flour and water properly combine.
Turn dough out onto a clean, dry, very well floured surface and knead in more flour until the dough is no longer completely sticky (about 15 minutes--thanks bakingfool), but still a wetter dough.
Allow to rise and ferment slowly in the refrigerator for 4 days, punching down once about 8 hours into the rise.
(You can use the dough sooner, but having tested it every day for 4 days, I can tell you the flavor improves each day you allow it to ferment--thanks Dee514.
).
Roll out the dough as follows - keep everything well floured when using a wet dough - take balls of dough (about 1lb for 12\" pizza), rotate the sides of the ball downward so that maintain a ball shape but stretch out the top; press down the ball with the tips of your fingers to create a circle; stretch out the dough in a circle by hand; then cover with plastic and let it rest for ten minutes; then finish stretching the dough out to the desired size, ensuring the dough is thicker at the edge to form a nice crust (I get 3 medium-sized pizzas that are not too thick not too thin.
).
Top pizza as desired (leaving a 1/2 inch border so the crust rises properly) and bake pizza in the hottest oven you can find (500*-550*) on a pizza stone that has been well pre-heated (at least 30 min) for 8-15 minutes depending on how well done you like your crust and how much you loaded it up!","url":"https://recipe.bluelayer.org/recipe/37186/pizza-dough-perfection"},{"id":"37121","title":"Crispy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Dissolve the yeast in the lukewarm water.
Add the olive oil and mix.
Lightly mix together the bread flour and cake flour.
Set aside a handful, and add the rest of the mixed flour to the bowl in Step 1.
Mix with chopsticks until starts to come together.
Once it looks something like this photo, sprinkle in the salt and form it into a ball.
Coat a work surface with the set-aside flour and knead the dough.
It's done once the surface is smooth, and it doesn't tear apart when lightly pulled.
Roll up the dough and put it in a bowl.
Cover with plastic wrap and let it rest at room temperature for 20 minutes.
Divide the dough in two, and lightly reshape into round balls.
(You can either put it in the fridge or freezer at this point.
Please refer to Helpful Hints.)
Wrap in plastic wrap and let rest at room temperature for 20 minutes.
Preheat the oven to 220C.
Dust the dough with bread flour (not listed in ingredients) and roll it out into circles,30 cm in diameter.
The dough is done.
Bake for about 10 minutes at 220C Please bake until the rim starts to brown.","url":"https://recipe.bluelayer.org/recipe/37121/crispy-pizza-dough"},{"id":"36960","title":"Whole Wheat Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, oregano, dried
parsley, fresh
spices, coriander seed
spices, chili powder","directions":"In a small bowl, whisk together water, sugar, oil and yeast.
Let stand for about 5 minutes, until foamy.
In a stand mixer bowl fitted with the paddle attachment, combine whole wheat flour, salt, garlic powder, oregano, parsley, coriander and chili pepper.
With the motor running at the lowest speed, gently pour the wet mix into the flour mixer and mix until the ingredients are combined.
Change to the dough hook attachment and knead dough at medium speed for about 2 to 3 minutes or until dough is elastic and smooth.
If dough is too wet, gradually add a little bit more whole wheat flour.
In another bowl (or you can use the same mixing bowl), spray cooking oil (or you can use just a little bit of olive oil) and place the dough inside.
Cover it with plastic wrap and set aside for approximately 1 hour.
The dough will rise and double in size.
Divide the dough in half.
On a floured surface, roll out the pizza dough using a rolling pin.
Transfer dough to a baking pan and add the topping of your preference.
Bake in a preheated 425 degrees F oven until done.","url":"https://recipe.bluelayer.org/recipe/36960/whole-wheat-pizza-dough"},{"id":"36743","title":"skye's parmesan & garlic thin crust pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"in a large bowl combine warm water, sugar and yeast.
stir well.
let sit for a few minutes.
add in the rest of ingredients and mix well to incorporate together into soft elastic dough.
work dough for several minutes.
once dough is done (dough forms a nice ball)... turn out onto a lightly oiled surface.
knead the dough for several minutes.
then form into a ball, cover with a towel and let rest for 10 minutes.
*NOTE* at this point dough may be refrigerated or frozen.
to do this.... get plastic bag and spray the inside with nonstick cooking spray and then place dough in bag and seal tight.
can be refrigerated up to 7 days or frozen up to 2 months
preheat oven to 400F
after your dough has rested... roll and gently stretch dough into a large circle or rectangle.
dough must be \"docked\" (poked with a fork so that it doesn't rise too much during baking)
mix your olive oil and garlic powder and brush all over top of pizza dough
pre-cook puzza crust for 4 minutes before adding toppings.
pop any large air bubbles in crust and let it cool before toppings are added.
adding toppings:
brush pizza crust with more of the garlic olive oil.
then layer on your toppings (sauce, cheese, pepperoni, etc)
bake pizza approximately another 10 - 15 minutes until crust is golden brown and cheese is melted and bubbly
remove pizza and allow to cool 5 minutes before cutting.
eat and enjoy
*EXTRA NOTE* the basic pizza crust brushed with oil can be baked and cut into strips and served with garlic butter dipping sauce... or brushed with extra garlic oil and just sprinkled with mozzarella cheese and baked like that for a quick cheesy garlic bread to serve with soups, salads, or pasta dishes.","url":"https://recipe.bluelayer.org/recipe/36743/skyes-parmesan-garlic-thin-crust-pizza"},{"id":"36608","title":"Delicious Pizza Dough","ingredients":"alcoholic beverage, beer, regular, all
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix water, sugar, and yeast in a bowl.
Let yeast rise for at least 15 minutes.
Add: salt, and vegetable oil and stir.
Add any other seasonings as desired.
Then add flour and mix.
Knead on a floured surface until dough is not sticky anymore but still feels moist.
Cover and let rise in a warm place for at least 30 minutes.
Roll on a floured surface and put on a lightly greased pan.
Add toppings and cook at 425F for 10-20 minutes (depending on your oven).
The crust is cooked when the bottom starts to brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36608/delicious-pizza-dough"},{"id":"36117","title":"Pizza Dough (bread machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, rosemary, dried","directions":"Combine all ingredients into bread pan.
select dough setting.
When dough is finished, remove from bread pan and pat out onto pizza pans and top with your favorite pizza toppings.
Bake at 400 degrees for 15-20 min.
or until crust is golden brown.
This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before patting it into pizza crusts.","url":"https://recipe.bluelayer.org/recipe/36117/pizza-dough-bread-machine"},{"id":"36072","title":"All Purpose Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Combine yeast sugar and water and let sit for 5 minutes to proof.
Add the rest of the ingredients and mix well.
Knead on floured surface until smooth and soft.
Place in an oiled bowl and cover.
Let rise until double in size.
Punch down
Place on large cookie sheet and work the dough evenly across the pan.
Use your fingers to press the edges to the sides of the pan to form the crust edge.
**Note** If you are using a thin or watery sauce bake the crust alone for 4 minutes at 350 before adding sauce and toppings to prevent sauce from soaking into crust.","url":"https://recipe.bluelayer.org/recipe/36072/all-purpose-pizza-dough"},{"id":"35822","title":"Cheesy Herb Bread Sticks","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
spices, basil, dried
spices, oregano, dried
spices, garlic powder
spices, pepper, black
cheese, mozzarella, low sodium","directions":"Preheat your oven to 400 F.
Roll out your dough into a circle or the closest thing to it.
Carefully move the dough to a pizza pan or baking tray.
In a bowl combine olive oil, basil, oregano, garlic powder, and black pepper and mix to form a thin paste.
Spread the mixture evenly over your dough, then sprinkle on your mozzarella cheese.
If you have some mixture left over, feel free to spoon it on top of the cheese.
Bake in the oven for 20-25 minutes or until dough is cooked and cheese is brown and bubbly.
Slice into sticks and enjoy!","url":"https://recipe.bluelayer.org/recipe/35822/cheesy-herb-bread-sticks"},{"id":"35744","title":"Papa Buds Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, granulated
spices, oregano, dried
spices, pepper, black
water, bottled, generic
spices, garlic powder
spices, basil, dried","directions":"Mix together and use on your pizza dough.
this does make a large amount of sauce but freezes well.","url":"https://recipe.bluelayer.org/recipe/35744/papa-buds-pizza-sauce"},{"id":"35613","title":"Napolentana Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix the dough in a stand mixer, by hand or in a bread machine.
If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double.
Alternatively, dough can rise in a refrigerator overnight.
Punch it down and push out the air bubbles.
Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball.
Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side.
Pinch the two ends together to make a smooth ball with a tight outer \"skin.\"
Set your ball seam-side down where it can rest.
Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap.
This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with.
The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
Stretch the dough, top, and bake in a VERY hot oven!","url":"https://recipe.bluelayer.org/recipe/35613/napolentana-pizza-dough"},{"id":"35556","title":"5 Minute Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Yields 1 large pizza.
Preheat oven 450 degrees F. Combine yeast and water.
Then mix this with the rest of the ingredients.
Knead for 5 minutes.
Spread on a pizza stone or pizza pan.
Add your desired toppings.
Bake 12-18 minutes.
The baking time really depends on your toppings and pan.
I usually top my pizza with pineapple, onion, tomato and green peppers.
Since the vegetables are raw, the veggies took a little longer to bake than a meat pizza.","url":"https://recipe.bluelayer.org/recipe/35556/5-minute-pizza-dough"},{"id":"35359","title":"Whole Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, garlic powder
honey
water, bottled, generic
oil, olive, salad or cooking
semolina, unenriched","directions":"In mixing bowl add yeast, honey, olive oil and water.
Whisk together and set aside.
In medium bowl add whole wheat flour, all purpose flour, salt and garlic salt.
Mix.
Add flour mix to yeast mix.
Use hook attachment on low setting.
Once dough begins to pull off the sides remove hook.
Cover bowl with towel and set aside until doubles in size.
Use semolina on counter to shape dough.
Add desired toppings and bake 15 minutes at 400F on a pizza stone or baking sheet.","url":"https://recipe.bluelayer.org/recipe/35359/whole-wheat-pizza-dough"},{"id":"35312","title":"Easy Cheesy or Focaccia Bread","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, cheddar
spices, pepper, red or cayenne
salt, table
cheese, parmesan, hard
spices, rosemary, dried","directions":"Lightly grease a pizza pan or large baking sheet.
Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
Spread oil over top of dough.
Evenly sprinkle with cheese, hot red pepper flakes and salt.
Let rise, uncovered, until doubled, from 15 to 30 minutes.
Preheat oven to 400F (200C).
Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
Bake in centre of preheated oven until golden, about 25 minutes.
Slide bread off pan and onto a cooling rack.
FOR FOCACCIA:.
Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
Omit hot red pepper flakes.
Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.","url":"https://recipe.bluelayer.org/recipe/35312/easy-cheesy-or-focaccia-bread"},{"id":"35185","title":"Handmade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine water and yeast in a large bowl and let sit for 5 minutes.
Stir in the sugar, salt, and oil.
Add half the flour and mix.
Add remaining flour and knead until smooth.
Cover with a clean kitchen towel and put in a warm spot to rise for about half an hour.
On cold days, briefly warm your oven, then turn it off and put the bowl in there.
Leave the lightbulb on to provide a bit of warming.
Punch the dough down and split into 2 to 3 pieces depending on how big you want your pizzas and how thick you like your crusts.
Press onto a greased cookie sheet or pizza pan until the dough is about 1/4 inch thick for thin crusts.
Spread your favorite sauce, sprinkle on grated mozzarella, add toppings, and bake at 400 for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/35185/handmade-pizza-dough"},{"id":"35161","title":"Sun-dried Tomato, Basil Pesto and Artichoke Pizza Rolls","ingredients":"house of pasta, pizza dough,
sauce, pesto, classico, basil pesto, ready-to-serve
cherries, sweet, raw
artichokes, (globe or french), raw","directions":"Divide the pizza dough into 24 equal pieces.
Form the dough into small balls, then with a rolling pin, roll out each ball into a 3 to 4-inch round.
In the center of the round, place 1 teaspoon of basil pesto, 3 to 4 sun-dried tomato pieces, or oven-dried cherry tomatoes and 1 or 2 artichoke heart pieces.
Lift the edges up towards the center, and well seal the roll.
Place the roll onto lightly-oiled baking sheet and sealed side up like a Chinese steamed bun.
You probably need two baking sheets.
Repeat the same steps until all the rolls are done.
Let rest at a warm place for 40 to 60 minutes until the rolls are almost doubled in bulk.
Preheat the oven to 425 degrees F.
Bake one sheet at one time for 15 to 20, or until the top becomes brown and when you tap it, sounds hollow.
Remove from the oven, let cool on the sheet on a wire rack for about 8 minutes
Transfer the rolls onto the wire rack and let cool completely or serve warm.
Makes 24 rolls and they can be frozen well.","url":"https://recipe.bluelayer.org/recipe/35161/sun-dried-tomato-basil-pesto-and-artichoke-pizza-rolls"},{"id":"35114","title":"Pizza Dough (For Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in exact order listed above into the bread machines pan.
IMPORTANT - Do not mix ingredients!
Set machine to dough setting, and press start.
(My machine took 50 mins to complete it's cycle).
When bread machine has finished what it needs to do.
Roll dough on a lightly floured surface into a 25 cm round for a thick based pizza or into two x 20 cm rounds for a thinner based pizza.
Place onto a lightly greased backing tray and dress with your favourite topping.
Bake in a pre-heated oven at 200oC/400oF/mark 6 for 12-15 minutes or until base is cooked and topping heated through.","url":"https://recipe.bluelayer.org/recipe/35114/pizza-dough-for-bread-machine"},{"id":"34443","title":"Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix water, sugar, salt and oil.
Allow to cool.
Mix together flour, yeast and water mixture.
Knead.
Pat and push into a pizza pan.
Makes 1 thick crust pizza.
Add sauce and toppings of your choosing.
Bake at 400 degrees for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/34443/pizza-dough"},{"id":"34099","title":"100% Whole Wheat Pizza Dough and Pizza Tips","ingredients":"wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
Rest for 5 minutes to hydrate dough.
Cover while resting.
Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed.
Stretch and fold the dough as you would a letter.
Do the same with the ends until a folded package is formed.
Turn over and pull the dough to the bottom forming a smooth ball.
Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz.
each or 227 g.
Form each piece into a ball.
Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
Thaw frozen dough in the fridge for a day before cooking.
On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface.
Gently press into discs, spray with oil and cover with oiled plastic.
Preheat oven with pizza stone to 500F or slightly more if possible.
Prepare toppings.
Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches).
It should be thicker along the rim and thin, but not paper thin.
Place on parchment paper and add sauce, cheese and toppings.
Place on stone and bake until cheese is bubbly and crust is browned.
This will take 7 to 8 minutes at 500F.
Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce.
Pinch of sugar helps remove any bitterness and provides correct consistency.
Don't cook sauce.","url":"https://recipe.bluelayer.org/recipe/34099/100-whole-wheat-pizza-dough-and-pizza-tips"},{"id":"33604","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Put all ingredients in breadmaker set on Pizza program mine is 45min.
Let the machine work.
When done.
Remove the dough, knead dough on a lightly floured surface and divide into 2 balls.
If you making only one pizza put other half in bowl cover with plastic and store in refrigerator up to 2 days.
Shape dough into flat circle use rolling pin and transfer circle to a sprayed baking tray.
Put your favorite toppings and bake in preheated oven 200C for 12min.","url":"https://recipe.bluelayer.org/recipe/33604/pizza-dough"},{"id":"33427","title":"Wheat Pizza Dough Recipe","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In large bowl, dissolve sugar in water.
Sprinkle yeast over and let stand 10 min or possibly till foamy.
Combine flours and salt in separate bowl.
Stir oil into yeast mix, stir in half of flour mix.
Add in more flour till dough can be gathered into sticky ball.
Knead dough 5 min.
Cut in half.
Cover with waxed paper and let rise 10 min.
Roll each half into a 12\" circle.
Transfer to lightly oiled pans.
Stretch dough into large circles.
Let rise 15 min before adding toppings.
Let raise 30 min for thicker crusts.","url":"https://recipe.bluelayer.org/recipe/33427/wheat-pizza-dough-recipe"},{"id":"33422","title":"Brick Oven Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
salt, table
wheat flours, bread, unenriched","directions":"Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F).
While the yeast rests for 5 minutes, put the flour and salt in a large bowl.
Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined.
Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
Divide dough into two and put in two oiled bowls.
(I use cooking spray.
).
Let rise for 90 minutes.
I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise.
(Don't cook it!
).
Once risen, take each dough ball, fold it over itself a couple times and reform into a ball.
You should feel and hear air bubbles popping as you form it.
Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed.
It's best if it sits for up to a day, but a few hours will do.
If in a pinch, you could use it right away.
Remove dough from fridge and let it come to room temperature.
Preheat oven to 550 degrees F. Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel.
Give quick shakes to the peel to make sure the dough doesn't stick.
Add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes.
Let stand 5 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/33422/brick-oven-pizza-dough"},{"id":"33050","title":"Bbq Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
shortening, vegetable, household, composite
cheese, parmesan, hard
spices, basil, dried
sauce, peppers, hot, chili, mature red, canned","directions":"Preheat grill to med-high heat.
roll dough to a 12\"x15\" rectangle.
brush top with olive oil.
place dough oil side down on grill for about 3 mins or until bottom is slightly brown.
punch down bubbles if needed.
brush top with olive oil and turn.
top with remainding ingredients.
cover and cook till cheese melts.","url":"https://recipe.bluelayer.org/recipe/33050/bbq-pizza"},{"id":"32983","title":"Quick Beer Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all","directions":"Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough.
Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
Divide the dough in half.
Shape each half into a 10\" to 12\" round.
Place the rounds on parchment paper, if you're going to use a pizza stone.
Or place the dough on a lightly greased or parchment-lined baking sheet.
Transfer the pizzas, parchment and all to the baking stone.
Or place the pans in the oven.
Bake for 3 to 4 minutes.
Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
Remove from the oven, and serve hot.","url":"https://recipe.bluelayer.org/recipe/32983/quick-beer-pizza-dough"},{"id":"32807","title":"5 Ingredient Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 425.
In a large bowl, stir together first 4 ingredients.
Pour warm water into first 4 ingredients, mixing strongly.
Add additional flour and stir until dough forms a ball.
gently knead dough.
Cover and let rise for 5 minutes.
grease 9inch pie plate.
Spread dough in pie plate.
put on toppings.
Put in oven for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/32807/5-ingredient-pizza-dough"},{"id":"32701","title":"Fabulous Oregano Bread (or Pizza Dough)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
spices, oregano, dried
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in order in your bread machine using the regular bread cycle.
If you want pizza dough, use the\"dough\" setting and roll out flat on a floured surface.
Preheat your oven to 400.
Spray your cooking pan with Pam.
You can also sprinkle a little cornmeal on the pan if you wish.
Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
Let rise for 1/2 hour.
Bake for 15-20 minutes.
Remove from oven, apply toppings and continue baking until toppings are done.
If you wish to make a freeform loaf: Preheat oven to 350F.
Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
Bake until golden brown and sounds hollow when thumped (about 30 minutes).
Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.","url":"https://recipe.bluelayer.org/recipe/32701/fabulous-oregano-bread-or-pizza-dough"},{"id":"32322","title":"Sesame-Anise Bread","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
butter, without salt
sugars, granulated
seeds, sesame seeds, whole, dried
spices, anise seed
water, bottled, generic","directions":"Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds and orange-flower water in a food processor; pulse until the ingredients are incorporated and the dough gathers around the blade.
Line a baking sheet with parchment paper and lightly oil the parchment.
Form the dough into a ball and pat into a 6-inch disk on the parchment.
Cover with a large bowl; let rise in a warm place until airy and spread into a flat round, 1 hour, 30 minutes to 2 hours.
Put an upside-down baking sheet in the oven and preheat to 400 degrees F. Remove the bowl from the dough; put the baking sheet with the dough on the hot baking sheet in the oven and bake until golden, about 15 minutes.
Reduce the oven temperature to 300 degrees F and continue baking until the bread sounds hollow when tapped, 15 to 20 more minutes.
Let cool slightly before slicing.
Photograph by Christina Holmes","url":"https://recipe.bluelayer.org/recipe/32322/sesame-anise-bread"},{"id":"32253","title":"Cinnamon Nuggets","ingredients":"house of pasta, pizza dough,
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 400.
Cut dough into 1 1/2\"x2\"-inch pieces; place on a lightly greased baking sheet.
Brush tops with butter.
Combine sugar and cinnamon in a small bowl.
Sprinkle dough pieces with cinnamon-sugar mixture.
Bake at 400 for 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32253/cinnamon-nuggets"},{"id":"32117","title":"Simple Roman Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
semolina, unenriched
wheat flours, bread, unenriched","directions":"Set your bread machine to the dough setting for a 1 lb.
loaf.
Place the ingredients in the breadmaker in the order listed above.
Start the bread machine.
After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
Place the ball in a bowl that has been coated with olive oil.
Roll the ball around to coat with olive oil.
Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
The next day, divide the dough into 6 balls.
I use a scale and weigh the dough, but you can eyeball it if you like.
Do not over work the dough.
Rub each ball with olive oil.
If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
Allow the dough to sit at room temperature for 2 hours before making the pizza.
Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
Heat the oven to 425 deg.
I prefer to use a pizza stone.
Sprinkle the stone with semolina and place it in your oven as it heats up.
Roll the dough with a rolling pin and you may also stretch it with your hands.
Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
Top with sauce and ingredients.
I would only use two ingredients since the dough is thin.
Bake for 10 minute.
Top with provolone or mozzerella cheese.
Bake another 5 minute or until the bottom is lightly brown.","url":"https://recipe.bluelayer.org/recipe/32117/simple-roman-pizza-dough"},{"id":"32070","title":"Perfect Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Mix the warm water and yeast in a small bowl to blend.
Let stand until the yeast dissolves, about 5 minutes.
Mix the flour and salt in a food processor to blend.
Add in the oil.
With the machine running, add the yeast mixture and blend just until the dough forms.
Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
Punch the down dough and form into a ball.
The dough can be used immediately or stored airtight in the refrigerator for 1 day.","url":"https://recipe.bluelayer.org/recipe/32070/perfect-pizza-dough"},{"id":"31876","title":"Fabulous Food's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
semolina, unenriched
salt, table","directions":"Place very warm water, yeast and sugar in food processor and pulse once or twice to mix.
While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly.
I always use water that is almost too hot to the touch, and have always had great luck with this dough.
Let sit while you measure out the dry ingredients.
After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working.
Dump in the dry ingredients and turn on the food processor.
The machine will go all the work, including the kneading.
After about a minute the dough should form into a ball going around in your food processor.
Open the machine and take a look.
If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises.
Place about a tablespoon of olive oil in a large bowl.
Take the dough out of the food processor (putting a little olive oil on your hands will keep it from sticking) and form it into a ball.
Place in the bowl and turn to lightly coat with the olive oil.
Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking.
For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550F for about 10 -12 minutes.","url":"https://recipe.bluelayer.org/recipe/31876/fabulous-foods-pizza-dough"},{"id":"31441","title":"Pizza Dough - Dad's Famous Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Mix together 2 cups of warm water and yeast.
Wait a few minutes and then stir it.
In a separate bowl, mix together salt, sugar, and olive oil.
Add the yeast and stir.
Add 2 cups of bread flour and stir with a whisk.
It will be like batter.
Once it is creamy, begin adding more flour (1 cup at a time).
Add flour until the flour makes a sticky dough.
When the dough is so thick that you can't mix it anymore begin kneading it with your hands (adding more flour if needed) for 5-10 minutes.
Cut the dough in half and form into 2 balls.
Place the balls onto a greased cookie sheet.
Cover loosely with syran wrap that is either sprayed or wiped down with oil to prevent sticking.
Put it in the fridge for 2-9 hours (5-9 hours is ideal).
When you're ready to use the dough, preheat the oven to 425.
Remove from refrigerator and roll out on floured surface.
Place on greased cookie sheet and top with your favorite sauce, cheese, and veggies.
Bake at 425 for 16-18 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31441/pizza-dough-dads-famous-recipe"},{"id":"31276","title":"De' Best Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table","directions":"Pour warm water into a bowl, The water should be about 85 to 115F--test it with your hand.
It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour (and any other additions) and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about 8 minutes.
This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Show it who's boss and punch it down.
That's right, give it a good smack so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out.
You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
You're now ready for the next step:
Rolling out the dough!
Form it into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2\" thick all the way around, use a rolling pin to flatten it out to about 1/4\" thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400F oven until the crust is light brown.
About 15 minute
Bake on either baking stones or on a cookie sheet or a pizza pan.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/31276/de-best-pizza-dough"},{"id":"31242","title":"Easy 30-Minute Pizza Dough II","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water.
Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 3-4 little pizzas out of this amount of dough; it's thicker than my other pizza dough recipe.","url":"https://recipe.bluelayer.org/recipe/31242/easy-30-minute-pizza-dough-ii"},{"id":"31221","title":"Paul's Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, basil, dried
spices, oregano, dried
wheat flours, bread, unenriched","directions":"Place items in the bread machine in the order they are listed and select the\"dough\" cycle.
When the cycle is complete, dust the counter with white flour and corn meal.
Roll dough around gently to throughly cover.
Roll out dough to the desired size, place on non-stick or lightly greased pan and prick several times with a fork (16\" perforated pizza pan sprayed with non-stick cooking spray works best).
Blind bake at 400F for 10-15 minutes.
Add desired toppings (spaghetti sauce, cheese, pepperoni, etc) and bake for an additional 10-15 minutes.
Let rest for at least 10 minutes for best results.","url":"https://recipe.bluelayer.org/recipe/31221/pauls-bread-machine-pizza-dough"},{"id":"31089","title":"Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Add enough flour to make soft dough.
Let rise to double the size.
Bake at 375 F.","url":"https://recipe.bluelayer.org/recipe/31089/easy-pizza-dough"},{"id":"30925","title":"JP's pizza dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
spices, oregano, dried
leavening agents, yeast, baker's, active dry","directions":"Add wet ingredients to bread maker first, followed by dry ingredients in the order listed above.
Use dough cycle on bread maker.
Dough can be used immediately or stored in Ziploc bag lightly coated in olive oil until ready to make.
Makes four 12\" thin crust pizzas or two 12\" thicker crust pizzas.
Can also be used for breadsticks, focaccia, calzones, etc.","url":"https://recipe.bluelayer.org/recipe/30925/jps-pizza-dough"},{"id":"30803","title":"Homemade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"NOTE: Dough needs time to rise and rest so plan ahead!
Put the water into a small bowl.
Add yeast and sugar into the water.
Let it rest 5-10 minutes, or until foamy.
If yeast does not foam check water temperature and start over, making sure the yeast is not expired.
Place flour and salt in medium bowl.
Combine with a fork and make a well in the center of the flour.
Pour yeast mixture into flour.
Drizzle 1/4 cup of olive oil into flour mixture.
Use a fork to pull the dry ingredients into the wet.
Mix in the bowl until mostly combined.
Turn dough out onto a lightly floured surface and knead until all ingredients are well combined.
Place 1 tablespoon olive oil in a large bowl.
Place dough in bowl and turn to coat it with olive oil.
Cover dough with a clean towel and let it rise in a warm place for about an hour.
Dough is ready when its doubled in size and you can see an indent with you press on it with your finger.
Knead dough until it deflates and becomes a smooth ball.
Cut dough in half and roll each half into a ball.
Cover with a towel and let rest for 15 minutes.
Preheat oven to 400 F.
Shape each piece of dough into about a 10 circle.
Place dough on a pizza stone or pan and top with sauce and favorite pizza toppings.
Bake for 10-12 minutes, or until cheese is melted and crust is golden brown.
Recipe makes two 10 sized pizzas.","url":"https://recipe.bluelayer.org/recipe/30803/homemade-pizza-dough"},{"id":"30783","title":"Prime-Time Pizza Dough","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F).
Sprinkle the yeast on top and let stand 10 minutes, or until foamy.
Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together.
Allow the machine to knead the dough until smooth.
(If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic.
Or combine by hand in a large bowl.)
Turn out the dough onto a floured board and knead 2 to 3 minutes.
Place the dough in an oiled bowl and turn to coat the surface.
Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas.
Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes.
(If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour.
(If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.)
Preheat the oven to 500 degrees F.
Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust.
When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan).
Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
Guy's Favorite Topping Combos
The French Pig (pictured above)
Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
The Motley Que
Pulled chicken, barbecue sauce, red onions, cilantro, fontina
Spicy Hawaiian
Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
Au Naturel
Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt
Photograph by Dave Lauridsen","url":"https://recipe.bluelayer.org/recipe/30783/prime-time-pizza-dough"},{"id":"30602","title":"Quick Focaccia Bread","ingredients":"house of pasta, pizza dough,
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
salt, table
fresh red onions,
spices, rosemary, dried","directions":"grease a 9-inch square metal cake pan.
roll out the dough to 12x6-inch rectangle, sprinkle with olives.
fold in half to make 6-inch square; pat into pan.
cover with plastic wrap, and let rise until double in size, about 30 minutes.
with fingertips, make indents in dough.
brush with oil, sprinkle with salt, onion and rosemary.
bake in centre of 450*F oven until golden brown, about 30 to 40 mintes.
with spatula, remove from pan, and let cool on rack.
Make Ahead:.
let cool, cover with plastic wrap and set aside for up to 24 hours.
reheat in 350*F oven for 10 minutes.
cut into 4 strips, cut each strip in half and serve.","url":"https://recipe.bluelayer.org/recipe/30602/quick-focaccia-bread"},{"id":"30504","title":"Authentic Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift together the bread flour and cake flour into a bowl.
Add the salt, and mix until it is evenly distributed.
In a separate bowl, mix the lukewarm water, dry yeast, and sugar and let it sit for about 10 minutes.
It's done when it starts to bubble.
Add the mixture from Step 2 into the bowl from Step 1 in 4 to 5 batches, mixing with each addition.
Mix well while making sure the moisture gets evenly distributed.
Once the dough comes together, knead for 7 to 8 minutes.
Add olive oil, and knead again for 7 to 8 minutes.
Once the oil is thoroughly incorporated, cover the bowl with plastic wrap and leave it to rise for about 1 hour at room temperature.
The dough will rise to about twice its size.
During the cold season, let it rise by warming the bowl with about 40C lukewarm water.
Push the middle of the dough with your finger.
It's done if it doesn't come back out.
Remove the gas by gently pushing the dough with your palm.
Divide the dough into four.
(If quartered, the pizzas will be rather small.
If you want a bigger size, you can just divide into two.
Please adjust it to your preference.)
Freeze the ones you're not using.
Let them defrost at room temperature when using.
It will be a little less tasty though.
Place the dough on a sheet of parchment paper, and roll it out about 5 mm thick.
Coat the rolling pin with cake flour beforehand.
Add toppings of your choice and it's done after baking it for about 12 to 15 minutes in a 220C preheated oven.","url":"https://recipe.bluelayer.org/recipe/30504/authentic-homemade-pizza-dough"},{"id":"30362","title":"Neapolitan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Add flour, salt, sugar, and yeast to mixing bowl.
Using a dough hook, turn mixer on low for 1 minute to mix ingredients together.
(You can add additional flavoring ingredients too, such as 1 tbsp basil or oregano -- be creative.
).
Add olive oil.
Turn mixer on low speed and slowly start to add the water in 1 ounce increments.
The dough should clean the sides of the bowl after about a minute or two of mixing.
Mix for about 8 minutes.
Let the dough rest for about 15 minutes.
Roll and stretch the dough until very thin, add any desired toppings, and bake @ 475 until golden brown.","url":"https://recipe.bluelayer.org/recipe/30362/neapolitan-pizza-dough"},{"id":"30234","title":"Grilled Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large bowl of a stand mixer, stir together the flour, sugar, salt, yeast, 1 1/2 Tbs olive oil and the water with a big spoon until combined.
Fit the mixer with the dough hook and mix on low speed for about 4 min, or until the dough forms a coarse ball and clears the sides and bottom of the bowl.
Add more flour or water by the Tbs as needed.
Let the dough rest for 15 min, then mix again on medium-low speed for an additional 2-4 min, or until the dough is smooth, supple and tacky, but not sticky.
Immediately divide the dough into 6 equal pieces.
Gently round each piece into a ball and brush or rub each ball with olive oil.
Place each ball inside its own zippered freezer bad, and drizzle 1 tsp of olive oil over the ball in each bag.
Seal the bags closed and let sit at room temperature for about 30 minute.
Refrigerate the balls for at least 3 hours or preferably overnight.
Remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off and to relax the gluten.
Any balls you do not use can be frozen for up to 3 months, or kept in the fridge for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/30234/grilled-pizza-dough"},{"id":"30143","title":"2-Ingredient Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched","directions":"In a bowl, combine the flour and yogurt and bring together to form a ball.
Turn out onto a floured board to knead and roll.
Knead for 5-8 minutes.
Roll into a pizza shape and add toppings.","url":"https://recipe.bluelayer.org/recipe/30143/2-ingredient-pizza-dough"},{"id":"29796","title":"Pesto Pizza","ingredients":"house of pasta, pizza dough,
cheese, ricotta, whole milk
sauce, pesto, ready-to-serve, refrigerated
cheese, mozzarella, low sodium
cheese, cheddar
cheese, feta
parsley, fresh","directions":"Preheat oven to 400.
Stretch or roll out dough to fit a 16in pizza pan.
Spread ricotta over dough.
Spread pesto over ricotta.
Sprinkle pizza with mozzarella, cheddar and feta.
Top with fresh parsley and any toppings of your choice.
Bake for 15 minutes or until crust begins to brown.","url":"https://recipe.bluelayer.org/recipe/29796/pesto-pizza"},{"id":"29734","title":"No-Knead Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes.
Then mix in the rest of the ingredients.
Mix in the flour without kneading, using a large wooden spoon.
Cover (not airtight) and allow to rest at room temperature for about 2 hours.
You can use the dough at this point, or refrigerate and use over next 12 days.
If you refrigerate at least overnight, you'll develop better flavor in the dough.
If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator.
You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
This is enough dough for 4 large pizzas.
Use as you would with any pizza recipe.","url":"https://recipe.bluelayer.org/recipe/29734/no-knead-pizza-dough"},{"id":"29709","title":"Robertas Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes.
Cut into 2 equal pieces and shape each into a ball.
Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator.
(If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.
Top and bake.","url":"https://recipe.bluelayer.org/recipe/29709/robertas-pizza-dough"},{"id":"29241","title":"Lower Carb Pizza Dough (Two 14","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a large bowl add salt, sugar, olive oil, and optional garlic powder to the warm water.
Add Bread Flour and Yeast and stir until combined.
Add Vital Wheat Gluten and combine as much as possible.
Turn mixture out on a well floured surface and scrape any unincorporated ingredients from the bowl on top of the mixture.
Knead 1/4 turn at a time with your palm until the mixture is no longer sticky and is very elastic-- this usually takes about 3-5 minutes and 1/2 cup flour.
Note that the amount of additional flour required will depend on how much humidity your ingredients have absorbed-- You may need more or less than 1/2 cup.
Put 1 Tbs of olive oil in your large bowl then swirl it around the bottom and half way up the sides.
Put the dough in the bowl, then turn it over, cover and let it rise in a warm place.
After it doubles, punch it down, turn it over, cover, and let it rise again.
Cut the dough in half and place in freezer bags-- if using immediately, place half the dough on prepared pizza pan without punching it down so that it will be easier to spread out.
To use frozen dough, let it thaw in the freezer bag then place in a bowl, cover, and allow it to rise in a warm place before placing on a pizza pan prepared with cooking spray.
Since this dough is very elastic, I spread it out with my fingers as much as possible, then let it rise a little and spread it some more-- this seems easier than rolling it.
Prick the dough with a fork to avoid bubbles, add your favorite sauce, pizza ingredients and cheese.
Bake in a hot oven, 450F, until the cheese and the edge of the crust are lightly browned and cut the pizza into slices.
Notes: The \"cooking\" time is an estimate of time for rising; The nutritional information is for one slice of pizza crust assuming that each pizza is sliced into 8 pieces.","url":"https://recipe.bluelayer.org/recipe/29241/lower-carb-pizza-dough-two-14"},{"id":"29186","title":"Costco's Chicken Bake","ingredients":"house of pasta, pizza dough,
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, mozzarella, low sodium
bacon, meatless
onions, spring or scallions (includes tops and bulb), raw
salad dressing, caesar dressing, regular
cheese, parmesan, hard","directions":"Pre-marinate the grilled and sliced chicken breast in a small amount of Caesar dressing prior to assembly.
Cut pizza dough into a 6 oz.
piece.
Roll out or press dough into a 7- x 5-inch rectangle.
Spread Caesar dressing on dough piece.
Add marinated chicken to dough piece, along the 5-inch border.
Cover chicken with mozzarella, green onion and chopped bacon.
Pull the 5-inch border over the ingredients and roll tightly.
Do not fold the ends inches The bake will continue to grow in length as you roll it out.
Finished bake should be approximately 11 x 2 inches.
Brush top of bake with Caesar dressing, and dredge in shredded Parmesan.
Bake until an internal temperature of 165F is reached.
I have estimated the time to make this,cause I still haven't tried to make it yet.","url":"https://recipe.bluelayer.org/recipe/29186/costcos-chicken-bake"},{"id":"28939","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
semolina, unenriched
oil, olive, salad or cooking
salt, table","directions":"You will be using a bread machine:.
Add yeast and sugar to the two cups of water.
Add bread flour.
Add semolina.
Add oil and salt.
Put bread machine on dough cycle.
Let the bread machine do it job and in 1 1/2 hours you will have enough dough for 2 pizzas.
I make one thick and one regular pizza with this dough and it is more than enough.
Suggestions:.
White Pizza - Bake dough for about 10-15 minutes until just starting to cook, add ricotta, fresh garlic, mozzeralla cheese and a little oregano.
Salad Pizza - Bake crust until fully baked.
Take out of oven and top with your favorite salad.
I make Greek Salad along with dressing.
A family favority.","url":"https://recipe.bluelayer.org/recipe/28939/pizza-dough"},{"id":"28849","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist).
Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
Put the salt and 2 cups of the flour into a food processor.
Pulse 5 times to blend.
Pour in the yeast and water and pulse 5 times.
Add the olive oil.
Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended.
As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns.
The dough will become smooth and elastic-like.
Place the dough in a greased bowl and turn to coat all sides.
Cover with plastic wrap or a tea towel.
Allow the dough to rise in a warm place for 45 minutes, until doubled in size, and then punch it down.
Divide it in half; each half will make 1 (12-inch) pizza.
You can make 2 pizzas, or freeze half the dough for another time.
Freeze the dough in a resealable freezer bag.
To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours.
Roll the dough out while cold and then allow it to come to room temperature before adding toppings.","url":"https://recipe.bluelayer.org/recipe/28849/basic-pizza-dough"},{"id":"28819","title":"Basic Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure out the flour, dry yeast, sugar, salt and skim milk powder, and combine in a bowl.
Make a well in the middle of the flour, and add 90% of the lukewarm water.
The water should not be hot to the touch, or the yeast will die.
Mix the contents of the bowl.
If you cover your hands with plastic gloves the dough won't stick to them.
If the dough is too stiff, add the rest of the lukewarm water.
It can be on the stiff side.
Mix in the olive oil.
Knead the dough until it cleanly comes off the sides of the bowl (about 5 minutes).
Knead the dough on a work surface.
I use a thick (3 mm) vinyl sheet as a kneading surface.
Fold the dough towards you as you knead.
Knead, or bash the dough on the work surface (it's great for releasing stress).
Get rid of your stress for 20 minutes.
When the dough is silky smooth and bouncy, the kneading is done.
Leave to rise (1st rising) in a 37C oven for about 1 hour.
When the dough has about doubled in volume, the 1st rising is done.
The rising time will vary depending on the season (temperature, humidity).
It should double approximately in volume.
Poke the dough with your index finger, to make sure the hole doesn't fill back up.
Apparently this is called the \"finger test\".
If the hole fills up, let the dough rise a bit more.
Cut the dough into 4 portions with a pastry scraper (or a knife).
Round off each portion of dough, so that they have a smooth, taut surface (rather like steamed buns).
Roll the dough balls on a work surface to make their surfaces really smooth.
(This is a key point) Rest the dough in the refrigerator.
Wrap each ball of dough in plastic wrap, and rest for at least 2 hours (or up to half a day).
Even in the refrigerator, the dough will rise in residual heat.
Press down lightly to deflate the dough, and round off the dough again using bread flour (not listed) to dust your work surface.
Press each dough ball out with the fat part of your palm into a circle.
Since the dough has rested in the refrigerator, it will be very easy to flatten.
You can flatten it to about 7-8 mm in thickness just using your hands, but use a rolling pin to make it about 5 mm thick.
Make sure to keep the dough circular.
Cover the dough circle with one of the pieces of plastic wrap you used to wrap the balls.
Stroke with your hands to shape and smooth out the dough.
Poke several holes in the dough with a fork to finish.
Stab it repeatedly, but gently!
The basic pizza crust is done.","url":"https://recipe.bluelayer.org/recipe/28819/basic-pizza-dough"},{"id":"28700","title":"Spicy Italian Sausage Sauce (For Pizza or Pasta's)","ingredients":"pork sausage, link/patty, unprepared
peppers, sweet, green, raw
onions, raw
spices, garlic powder
spices, pepper, black
salt, table
tomato sauce, canned, no salt added
water, bottled, generic
spices, basil, dried
spices, thyme, dried
cornstarch
cheese, parmesan, hard","directions":"In a frying pan fry up the Italian Sausage.
Add the minced green pepper,onion and garlic and brown til no longer pink.
Drain.
Return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce.
You can use this on pizza dough or on a plate of spaghetti.
NOTE: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.","url":"https://recipe.bluelayer.org/recipe/28700/spicy-italian-sausage-sauce-for-pizza-or-pastas"},{"id":"28309","title":"Reuben Pizza","ingredients":"house of pasta, pizza dough,
cheese, parmesan, hard
corn, sweet, white, raw
sauerkraut, canned, solids and liquids
oil, olive, salad or cooking","directions":"Cut Pizza Dough in half.
Form one piece in to a round disk / or square.
Use a floured rolling pin or stretch with your hands.
Place disk of dough on a parchment lined pan or greased pizza pan.
Sprinkle half the cheese on top, leaving a 1inch boarder around the edges Next top with the meat, then the drained kraut.
Top with the remaining cheese.
Roll out the second piece of dough and place on top over the filling.
Tightly crimp together the edges to seal.
Brush the top with olive oil .
Bake on lower third of oven at 450 degrees for 20-25 mins .
Cut Pizza into slices.
Dip in thousand Island Dressing.
Yummmm!","url":"https://recipe.bluelayer.org/recipe/28309/reuben-pizza"},{"id":"28218","title":"40-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Preheat the oven to 200 degrees.
Once the oven reaches 200 degrees, set a timer for 10 minutes.
Using a 2-cup measuring cup, fill it with the warm water.
Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
Be sure to wipe any yeast sticking to the spoon back into the water.
Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
If not, give it another minute or two.
Add the olive oil into the yeast mixture, and stir it to combine a bit.
The oil wont completely mix with the water.
Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
The dough will be sticky but not gooey.
Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
Put the dough ball into the oil of the other bowl.
Swirl the dough around in the oil, and turn it over to coat the dough completely.
By now, the oven should have been heated to 200 degrees for 10 minutes.
Turn off the oven.
Cover the bowl with the dough in it tightly with plastic wrap.
Place the bowl in the warm oven and close the door.
Now would be an excellent time to verify that you have turned the oven OFF.
Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
Setting a timer is a good idea here, too.
Once the dough has doubled in bulk, remove it from the oven.
Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
Roll pieces into a ball.
What to do from here:
Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
To use, place frozen dough into a large, oiled bowl.
Turn to coat.
Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
I usually do this first thing in the morning, then it is ready at dinner time.
Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
Top with sauce and/or the toppings of your choice.
We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
Boring, but tasty.
If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
Cheese and pepperoni.
Brie with thinly sliced apple and crumbled, cooked bacon.)
Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
Fold dough in half over the filling and press the edges to seal.
Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
Brush the top with olive oil.
Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
Make focaccia bread: Roll and stretch dough onto a sheet pan.
Brush the top with olive oil.
Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
Sprinkle with about 1 cup of freshly grated parmesan cheese.
You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28218/40-minute-pizza-dough"},{"id":"28122","title":"Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table","directions":"Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
Add the remaining ingredients together and knead well, about 2-5 minutes.
If the dough seems a little sticky, dust your hands with some flour and knead again.
Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12\" pie, or half for an 8\" or 9\" pan.
I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc.
on it and use the same baking instructions.
Bake at 500F for 8-12 minutes or until the edges are nice and brown.","url":"https://recipe.bluelayer.org/recipe/28122/easy-as-pie-10-minute-no-rise-thin-crust-pizza-dough"},{"id":"27905","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"add flour, salt, and yeast
stir in the oil and water slowly until absorbed","url":"https://recipe.bluelayer.org/recipe/27905/pizza-dough"},{"id":"27804","title":"Pizza Dough Rounds","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking","directions":"Place 1/4 cup warm water in medium bowl.
Sprinkle yeast and sugar over; stir to blend.
Let stand until very puffed, about 6 minutes.
Mix both flours, cornmeal, and salt in processor.
Mix 3/4 cup warm water and 2 tablespoons oil into yeast.
With machine running, gradually add yeast mixture to dry ingredients.
Mix until dough just comes together, adding more water by teaspoonfuls if needed.
Process 1 minute.
Transfer dough to lightly floured work surface.
Knead 1 minute.
Lightly brush large bowl with oil.
Transfer dough to prepared bowl; turn to coat.
Cover bowl with plastic wrap.
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Transfer dough to lightly floured work surface; knead gently.
Form dough into 2 balls.
Place each on 1 sheet of parchment paper and press out to 9-inch round.
Cover with plastic wrap.
DO AHEAD: Can be made 1 day ahead.
Freeze 45 minutes.
Transfer to refrigerator.
Let stand at room temperature 30 minutes before continuing.
Roll out dough as directed in recipe.","url":"https://recipe.bluelayer.org/recipe/27804/pizza-dough-rounds"},{"id":"27691","title":"Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"This is a double-rise dough typical of Neapolitan pizza.
Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
Refrigerator Rise Method: Mix 2 1/2 cups flour with salt, yeast, and water.
Mix in remaining flour until dough is slightly sticky and not dry.
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and covered with plastic wrap in refrigerator overnight.
In the morning, punch dough down and divide in fourths (approximately 7 ounces each) or halves.
Dust dough portions with flour and put in ziploc bags and return to refrigerator until ready to use.
Sponge Rise Method: Prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap.
Let rise for 1 hour.
(Throw out and start over with fresher yeast if not foamy.)
Stir dough sponge to deflate.
Mix 1/2 of remaining flour with salt, remaining water, and dough sponge.
Mix in remaining flour (dough should be slightly sticky and not dry).
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and cover with plastic wrap.
Let rise until doubled (2 to 3 hours).
Punch dough down and divide in fourths (approximately 7 ounces each) or halves.
Dust dough portions with flour and put in ziploc bags in the refrigerator until ready to use.
Remove dough portions from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured surface to half of its final size.
Let rest for 10-15 minutes (while you prepare toppings).
Stretch out dough over your floured knuckles and fly 2-3 times until desired size is achieved.
Move dough crust to pizza peel spread with flour.
Add sauce, cheese, and toppings and bake in preheated 500 F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown.
Cool 2-3 minutes on a wire rack before cutting and serving.
note:This recipe makes two 12\" or four 9\" crusts.","url":"https://recipe.bluelayer.org/recipe/27691/homemade-pizza-dough"},{"id":"27559","title":"College Kid Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Spread out on pizza pan by hand.
Makes one 14\" pizza
Add flour, salt, and baking soda to mixing bowl
Mix in oil and water
Knead by hand until smooth and malleable
Add favorite sauce and toppings then cook at 425 for ten minutes","url":"https://recipe.bluelayer.org/recipe/27559/college-kid-pizza-dough"},{"id":"27007","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix the flour, yeast and salt together in a large mixing bow.
Stir in the olive oil and warm milk.
Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
Gradually add the warm water, mixing well to form a soft dough.
On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
Leave it to rise in a clean bowl until doubled in size, which is roughly 1 1/2 hours.
The website didn't say you had to precook the bases, but as mine was a bit thick, I did.
Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
*To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists.
These stayed fresh and were lovely with soup the next day.","url":"https://recipe.bluelayer.org/recipe/27007/pizza-dough"},{"id":"26879","title":"Ny Style Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"In a large bowl, dissolve sugar and salt in water.
Add oil and flour and stir with heavy spoon for 1 minute.
Turn out to a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: 6 oz.
for Calzones, 18 oz.
for 12 inch, 25 oz.
for 15 inch.
Roll each portion into a ball.
You want a dough ball without visible seams except the bottom.
Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1 to 2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
Place dough ball on lightly floured surface, and lightly flour the top.
Use fingertips to evenly flatten out the dough ball.
Work from the edges to the center press dough into a 12\" circle.
Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure.
Or, use a lightly floured rolling pin to stretch to desired shape.
Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board.
The cornmeal allows the pizza to slide onto the stone easily.
After topping the pizza, when you are ready to cook it.
Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
Bake in a 500 degree oven for 20-25 minutes, until crust is golden.","url":"https://recipe.bluelayer.org/recipe/26879/ny-style-pizza-dough"},{"id":"26877","title":"Airy Pizza Dough - With Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Place all the ingredients in the pan according to the manufacturer's instructions.
Program for the \"Dough\" or \"Pizza Dough\" cycle and press \"Start\".
The dough ball will be soft.
When the machine beeps at the end of the cycle, press \"Stop\" and unplug the machine.
Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface.
Divide into the desired number of portions.
Flatten each portion into a disc by kneading a few times then folding the edges into the center.
Cover with a damp towel on the work surface to res for 30 minutes until the dough has increased about 20 percent in size.
Rool out and shape the dough as directed in your pizza recipe.
Or place the dough in plastic food storage bags and refrigerate for up to 24 hours.
To use, let rest for 20 minutes at room temperature before rolling out.
The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.","url":"https://recipe.bluelayer.org/recipe/26877/airy-pizza-dough-with-bread-machine"},{"id":"26807","title":"Napoli-Inspired Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl.
Quickly combine the dry mixture with a whisk.
Next, add water and use a whisk to make sure everything is mixed together.
Do a little kneading until dough forms a ball.
Take a large bowl and coat with good quality olive oil.
Add the dough to the bowl, cover with plastic wrap and let it rise at room temperature for at least 2 hours but longer is better.
When ready, roll out the dough to 1/4-1/2 inch thickness, top with your favorite toppings and bake at 475 F for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/26807/napoli-inspired-pizza-dough"},{"id":"26665","title":"Copycat Pizzeria Uno \"chicago Deep Dish\" Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, canola","directions":"r>OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
Blend in 1 cup of flour, and all the cornmeal, salt, and oil.
Mix well with a large spoon.
Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
Punch it down and knead briefly.
Go to Step #8.
Didn't want to do all that just to have another rise later?
Check out the bread machine instructions!
BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
Press the dough into an oiled 15-inch deep dish pan.
Let it rise for another 20 minutes before pre-baking.
After the rise in the pan is finished, bake at 450F for 10 minutes.
Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.)
I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
Don't have a deep-dish pan?
Can probably split this up among casserole dishes and large pie pans.","url":"https://recipe.bluelayer.org/recipe/26665/copycat-pizzeria-uno-chicago-deep-dish-pizza-dough"},{"id":"26437","title":"Delicious Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"If using a bread machine, add ingredients in the order recommended by your manufacturer.
If mixing by hand, start by mixing flour, yeast, and salt in a large bowl.
Leave a well in the center.
Add the olive oil and water in the well.
Mix by hand, kneading for 5-10 minutes.
Work into a ball.
Add a small amount of oil to the bowl and roll the ball to cover the dough completely.
Cover your bowl with a tea towel and place in a warm place to rise for approximately 1 hour and 50 minutes.
For 2 thinner crust pizzas: divide dough in half.
Grease a baking sheet for each pizza.
Roll each portion of dough on a lightly floured surface into a 12 to 13-inch circle.
Transfer to the baking sheet and build up the crust.
Prick the crust with a fork.
Bake for 10 to 12 minutes at 425 degrees.
Top as desired and bake for another 10 to 12 minutes.
For stromboli: roll dough on a lightly floured surface into a rectangle approximately 10 x 14 inches.
Top as desired, leaving 1 inch edges all around.
Starting with the nearest 14-inch side, roll into a loaf and pinch the seams closed.
Place seam side down on a greased baking sheet that has corn meal sprinkled on it.
Cut 3-4 vent holes diagonally across the top.
Brush with an egg wash (1 egg white and 1 tablespoon water).
Bake for 25-30 minutes at 425 degrees.
For 1 thick crust pizza: grease a 13 or 14-inch pizza pan.
Pat dough into the pan, building up the crust.
Cover and let rise for 30 to 45 minutes until doubled.
Bake for 20 to 25 minutes at 375 degrees.
Top as desired and bake for 15 to 25 additional minutes.","url":"https://recipe.bluelayer.org/recipe/26437/delicious-pizza-dough"},{"id":"26346","title":"Cakebread Cellars Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl, combine the all-purpose and durum flours, yeast, salt, and olive oil.
Add the water and mix by hand with a wooden spoon or a dough scraper until the dough adheres and forms a ball.
Transfer from the bowl to a lightly floured work surface and finish kneading by hand, using as little additional flour as possible, until the dough is smooth and elastic, about 5 minutes.
Place in a lightly oiled bowl and cover with plastic wrap.
Set aside in a warm place and allow to rise until doubled in volume, 1 1/2 to 2 hours.
Punch the dough down and divide it into 4 equal pieces.
Shape into balls and set on a floured baking sheet.
Dust the tops with flour and cover the tray with plastic wrap.
Let rest at room temperature for 30 minutes.
Proceed with your chosen recipe.","url":"https://recipe.bluelayer.org/recipe/26346/cakebread-cellars-pizza-dough"},{"id":"26284","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
spices, garlic powder
spices, basil, dried
spices, oregano, dried
cheese, parmesan, hard
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine yeast, sugar, salt, basil, oregano, parmesan cheese and water.
Let sit for 5 minutes or until yeast is dissolved.
Add vegetable oil.
Add flour.
Knead until a non-sticky dough is formed.
Let rest 15 minutes.
Press dough into greased pizza pan.
Add favorite toppings.
Bake at 375 - 400 degrees for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/26284/pizza-dough"},{"id":"26130","title":"Pizza dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Preheat oven to 500F
Wisk together the flour, sugar and salt.
Add the butter and using a pastry blender or your fingers work the butter into flour mixture until it is mostly incorporated and looks like course sand.
in a large measuring cup or small bowl combine the warm water and instant yeast.","url":"https://recipe.bluelayer.org/recipe/26130/pizza-dough"},{"id":"26009","title":"Whole Wheat Pizza Dough in a Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put everything except dry yeast in the bread pan.
Put dry yeast in the yeast compartment, select dough-only setting and start.
Soon after the dough is prepared, take it out.
Divide the dough into half with a scraper and shape it into balls.
Cover with a moistened and tightly wrung out kitchen towel, and rest for 20 minutes.
Place the dough on parchment paper and roll it out into your desired sizes.
Pierce the dough with a fork.
Spread pizza sauce and put on toppings and cheese, and bake it in the oven which is preheated at 180C / 356F for 15 minutes.
For pizza sauce, check out.","url":"https://recipe.bluelayer.org/recipe/26009/whole-wheat-pizza-dough-in-a-bread-machine"},{"id":"25961","title":"Whole Wheat Quick Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, garlic powder","directions":"Preheat oven to 450.
Mix yeast in water until foamy.
Stir in oil and flours until it forms a ball.
Cover the bowl with a towel and place the bowl on your stove while the oven is preheating.
Let rise for 15 minutes.
Roll onto baking pan.
Cover with toppings.
Bake for 20 minutes until crust is golden brown and the cheese is bubbly and browning on top.","url":"https://recipe.bluelayer.org/recipe/25961/whole-wheat-quick-pizza-dough"},{"id":"25880","title":"Chicago Style Deep Dish Pizza Dough W/ Semolina","ingredients":"wheat flours, bread, unenriched
semolina, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
oil, corn, peanut, and olive
butter, without salt","directions":"First proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
Mix all dry ingredients in a medium mixing bowl, you can sift the flour and semolina together if you like, but it is not needed.
Add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
Now for the oil, add the oil to the bowl.
Melt the butter and let cool, then add to mixture.
Knead lightly for around 1-2 minutes.
The texture here is not going to be as smooth as bread, this dough is flaky and if you over knead it it just isn't right.
Cover bowl with plastic wrap and let rise for 1 1/2 to 2 hours.
If you have more time your can punch it down after an hour and let rise again.
Oil your deep dish pizza pan (or cake pan) and press the dough out and up the sides.
Contrary to pizza delivery chains real deep dish pizza has a thin crust.
Top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
Bake at 475 for 10 mins, turn and bake another 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/25880/chicago-style-deep-dish-pizza-dough-w-semolina"},{"id":"25777","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
Combine the flour and the salt.
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.
(The pizza dough can also be made in a mixer fitted with a dough hook.
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
The dough should be smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
(When ready, the dough will stretch as it is lightly pulled).
Work each ball by pulling down the sides and tucking under the bottom of the ball.
Repeat 4 or 5 times.
On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
Cover the dough with a damp towel and let rest 1 hour.
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Bake at 500 for 12 min or 400 for 20 minute.","url":"https://recipe.bluelayer.org/recipe/25777/pizza-dough"},{"id":"25420","title":"Abm Perfect Pizza Dough","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, pepper, black
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Follow the instructions to make dough in your bread machine.
This dough can be used now or cut in 2;store in freezer for 2 Pizzas or 2 Calzones.","url":"https://recipe.bluelayer.org/recipe/25420/abm-perfect-pizza-dough"},{"id":"25352","title":"Big Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"VEGAN
This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes sufficient dough for two round or possibly one big rectangular pans.
A word of warning: Don't knead pizza dough after first rising.
This will make it hard to roll out.
If you forget and knead, let dough relax, covered, 20 min.
Put water in large bowl.
Sprinkle in yeast, let soften and whisk to dissolve.
Add in salt; stir.
Add in flours all at once.
Stir to mix with sturdy wooden or possibly stainless steel spoon till flour is incorporated and dough forms ball.
Turn out on lightly floured board and knead 5 to 8 min, or possibly till dough is elastic and not sticky, but still soft.
Wash and dry bowl; oil lightly.
Return dough to bowl.
Cover with clean damp towel.
Let rise in hot place (85 degrees) till doubled in bulk, about 1 hour.
Turn out dough on lightly floured board.
For two pizzas, divide dough in half with knife or possibly dough cutter.
Roll into 14- inch circles.
Ease into lightly oiled 14-inch round pizza pans which have each been sprinkled lightly with 2 tsp.
cornmeal.
Or possibly, roll out entire dough to fit 1 cookie sheet which has been lightly oiled and dusted with 4 tsp.
cornmeal.
Preheat oven to 400 degrees.
Top pizza as desired with sauce and toppings.
Bake about 15 min, or possibly till dough is completely baked and toppings are cooked through.
Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or possibly the top and bottom crusts for a 12-inch stuffed pizza.","url":"https://recipe.bluelayer.org/recipe/25352/big-pizza-dough-recipe"},{"id":"25233","title":"Dyck Family Pizza Dough","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated","directions":"Combine sugar with yeast and warm water, allow to sit until frothy, about 5-7 minutes.
Combine dry ingredients.
Mix in the oil, beer, and yeast mixture.
Knead the dough well, adding flour as needed until the dough is no longer sticky but is still soft and pliable.
Allow the dough to rise in a warm place.
I usually stick it into a slightly warmed oven (no more than 100F) covered with a clean tea towel.
Allow to rise for whatever amount of time you have, I usually let it rise just as long as it takes me to cut toppings and grate cheese for the pizza.
Role the dough for your pizza pans, your dough should be about 1/2cm (1/4\") thick.
Allow to rise on the pans for about 10-20 minutes before topping your pizzas.
Bake in a hot oven (375-400F) for about 10 minutes or until the cheese in golden brown and the underneath of the crust is golden brown.
Slice and enjoy.","url":"https://recipe.bluelayer.org/recipe/25233/dyck-family-pizza-dough"},{"id":"25193","title":"Pizza Dough for the Bread Machine","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to the bread machine pan in the order suggested by the manufacturer.
Adjust dough consistency.Usually its perfect, every now and then you might need to add about 1/4-1/2 cup of flour.I use the cycle: Dough/manual cycle.
When the cycle is complete, remove dough to lightly floured surface.
Lightly oil the pizza pan(s).
Roll or press to fit into prepared pan(s).
Add pizza sauce.
and whatever toppings you desire.
Bake at 400F for 20 to 30 minutes or until done.
Baking time will vary with the pizza-size and selected toppings.","url":"https://recipe.bluelayer.org/recipe/25193/pizza-dough-for-the-bread-machine"},{"id":"24899","title":"Pizzeria Luigi - Mona Lisa Pizza","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
spices, pepper, red or cayenne
cheese, mozzarella, low sodium
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
mushrooms, white, raw
fresh red onions,
peppers, sweet, green, raw
olives, ripe, canned (small-extra large)","directions":"Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves.
Let the yeast activate for 2 to 5 minutes.
Add salt and 2 cups of flour and stir until blended.
Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces.
If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape.
Knead about 7 times.
(Don't knead too hard or the dough will rip at the top).
At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap.
Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Preheat oven to 500 degrees F.
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles.
Use a rolling pin to flatten the dough to the size you choose.
Transfer the dough to an oiled pizza pan or baking sheet.
Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
Add sauce, cheese, and toppings as desired.
Keep toppings an inch away from the edge of the pie.
Cook pizza for approximately 15 minutes or until the crust is golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/24899/pizzeria-luigi-mona-lisa-pizza"},{"id":"24891","title":"Pizza Dough","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in the bread machine pan.
Select dough cycle.
When the machine beeps, remove the dough out to a lightly floured work surface.
Form dough into a round ( or divide in half for 2 thin-crust pizzas ) and let it rest for 10 minutes.
lightly spray one 14-inch deep-dish pizza pan ( or two 12-inch pizza pans for thin crust )with cooking spray.
Sprinkle bottom and sides of pan with 1 tbsp cormeal.
In a lightly floured surface, gently, pat and stretched the dough to fit the bottom of the pans ( or bottom and halfway up the sides of the pan for the deep-dish pizza pan ).
Cover the dough and let it rest while you heat the oven to 425 degrees F.
Bake the dough for 5 minutes, remove from the oven, brush the dough with olive oil, top with the fillings of your choice and return it to the oven for an additional 10 to 15 minutes or until the cheese is bubbly and the edges are golden brown.","url":"https://recipe.bluelayer.org/recipe/24891/pizza-dough"},{"id":"24778","title":"Easy Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix yeast (1 envelope) with 1 Tb sugar and 1 c water, cover well and place in a warm oven to activate yeast (until it bubbles).
Combine the remaining ingredients and mix well (except oil).
Let dough rise in warm place until it doubles.
Oil pan, and spread dough on pan, (a square or round pan can be used) cover with pizza ingredients.
When ready to bake, bake at 350F for 30 minutes or until underside starts to brown.","url":"https://recipe.bluelayer.org/recipe/24778/easy-pizza-dough"},{"id":"24689","title":"Flinn Family Bread Machine Pizza Dough","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
spices, garlic powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Add all in the order recommended by your bread machine manufacturer.
Select Dough settings and press start.
Put a bit of olive oil on pizza pan, and wipe it around with your hands.
Put dough in pan and press out with your greased hands.
Cover and let rest for 15 minutes.
Preheat oven to 400 degrees.
Spread sauce and toppings on top of dough.
Bake for 10 minutes.
Remove pizza from pan and put it directly on the rack.
Bake for 10 minutes more or until crust is lightly crispy and brown on the outside.","url":"https://recipe.bluelayer.org/recipe/24689/flinn-family-bread-machine-pizza-dough"},{"id":"24527","title":"No Yeast Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"preheat oven to 400c
add dry ingredents together
slowy add the water and oil start with 3/4 cup water and add more as required
knead dough for 4 mins or until silky
makes 2 12\" pizzas","url":"https://recipe.bluelayer.org/recipe/24527/no-yeast-pizza-dough"},{"id":"24505","title":"Atlanta Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table","directions":"In a small bowl, stir the yeast in the warm water and let proof for 10 minutes.
Place the flour into the bowl or a mixer fitted with a dough hook.
In a small bowl, combine the cold water, olive oil, honey and salt and mix well.
With the mixer motor running on low, slowly pour the honey mixture in, then pour in the dissolved yeast.
Process until the dough forms a ball around the dough hook.
If it is sticky, sprinkle in additional flour by the tablespoons until it is easier to handle.
Transfer the dough to a lightly oiled bowl, turn the dough once to coat with oil.
Cover with plastic wrap and let the dough rest overnight (or at least 8 hours).
Divide the dough into 2 pieces; roll each piece into a smooth, tight ball.
Place on a floured plate, cover with plastic wrap and refrigerate until you are ready to make your pizza.","url":"https://recipe.bluelayer.org/recipe/24505/atlanta-pizza-dough"},{"id":"24387","title":"Bread Machine Thin Crust Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Pour the warm water into the pan of the bread machine, and add the flour on top of the water.
Sprinkle with salt and sugar, and top with the yeast.
Set the machine on the dough setting, and push the start button.
When the machine signals that the dough is finished, transfer to a well-floured work surface.
Preheat oven to 425 degrees F (220 degrees C).
Roll or stretch the dough out into thin crust about 14 inches across.
Leave dough thick at the edge.
Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.","url":"https://recipe.bluelayer.org/recipe/24387/bread-machine-thin-crust-pizza-dough"},{"id":"24326","title":"Pizza Dough (Oregonian)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"water should be 90-100 Deg.
(not over 110) add water, sugar and yeast in bowl.
Let stand 5 to 10 min until bubbly,.
add oil and then flour.
mix until shaggy then let stand for 10 to 15 minutes until hydrated.
kneed until smooth, add a little more flour to prevent sticking.
let rise until double (about an hour).
Punch down and slipt into two pieces for thiner crusts.
Form crust and par bake at 425 for 10 - 12 minute.
Add toppings and cook for another 10 - 12 until cheese is melted but not browned.","url":"https://recipe.bluelayer.org/recipe/24326/pizza-dough-oregonian"},{"id":"24281","title":"Bea's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
bacon, meatless
salt, table","directions":"Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl.
Mix well.
Add the drippings, salt, and 1 cup flour.
Mix the ingredients together.
Add the last part of flour gradually until the dough holds its shape .
Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes adding more flour as needed.
Transfer the dough to a lightly greased (bacon drippings) bowl.
Cover the bowl with a clean kitchen towel, and let the dough rest in a warm area (I put mine in the oven with light on) until it has doubled in size, about 1 hour.
When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls.
Cover them with a towel and let rest for 15 minutes.
The dough is ready to be shaped, topped and cooked.
Cook at 375 for 20 to 25 minutes until bottom is golden brown.","url":"https://recipe.bluelayer.org/recipe/24281/beas-pizza-dough"},{"id":"24271","title":"Herb Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, oregano, dried
spices, basil, dried
salt, table
spices, garlic powder
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Set aside 1 cup of flour (for dusting).
Mix all of the dry ingredients except for the flour in the first step.
Melt the butter in the water in a separate bowl.
Mix the dry and wet ingredients together by hand with a wooden spoon.
Knead dough on counter for 5 minutes.
Let rest in greased pan for 10-20 to rise.
Put it in a warm place (On top of the pre-heated oven works great) and make sure to put a damp paper towel over everything while its rising.
Roll out on the counter and roll up like a jelly roll.
I like to brush a little bit of melted butter over everything before I roll it, but thats optional.
Let rest in greased pan for another 30-49 minutes.
Bake at 400 degrees for 25-30 minutes.
Stab with a wooden skewer through the middle to check if its done- when you pull the skewer out and its clean, the bread is done.
If there is still some dough-goo on it, let the bread bake for a few more minutes.
You can add more of the herbs or switch them entirely; this recipe is very flexible and great to experiment with.
This also makes AMAZING pizza dough!
You can also use this recipe to make great homemade cinnamon rolls!
All you have it do is this:.
Use the same ingredients except for the oregano, basil, and garlic.
Put in a little bit of cinnamon (to taste) and 1/2 teaspoon vanilla.
When you get to step 7, slather on lots of butter, brown sugar, and cinnamon (all to your preference).
Roll it all up and slice.
Melt more butter and cinnamon in the baking pan and put the slices in whatever pan you prefer.
Bake for 15 minutes Make an easy vanilla glaze to put on top.
Obviously this is not a healthy recipe....
Which is why it tastes so good!
You can put in as much butter, brown sugar, etc as you like, its a very flexible recipe.","url":"https://recipe.bluelayer.org/recipe/24271/herb-bread"},{"id":"23956","title":"Blueberry Stromboli w/Cinnamon Balsamic Cream","ingredients":"house of pasta, pizza dough,
wheat flour, white, all-purpose, unenriched
butter, without salt
blueberries, raw
sugars, granulated
cornstarch
cream, sour, cultured
sugars, powdered
vanilla extract
vinegar, balsamic
spices, cinnamon, ground","directions":"Prepare your favorite pizza dough or use the dough recipe from the sweet & spicy onion pizza recipe found in my recipes.
I made the dough and divided it into fourths, using one fourth of it for this recipe.
Preheat oven to 350F.
Dust a flat service with flour and place dough on it.
Using a floured rolling pin, roll the dough out into a roughly 8x6-inch rectangle.
In a small bowl, add filling ingredients and toss to coat blueberries thoroughly.
Pour filling ingredients into center of rolled dough.
Spread to a make a line lengthwise along center.
Fold in shorter (6-inch) sides of dough toward center.
Then, fold longer (8-inch) sides in until a log is formed.
Transfer to a baking sheet with sealed side of stromboli on the bottom.
Coat the entire top and sides of the stromboli with melted butter and place in the oven.
Bake at 350 for 30 minutes.
Meanwhile, in a small bowl, mix cinnamon balsamic cream ingredients thoroughly and refrigerate until stromboli is finished baking.
When stromboli is finished, cut in half on a bias and serve with cream as a dip.","url":"https://recipe.bluelayer.org/recipe/23956/blueberry-stromboli-w-cinnamon-balsamic-cream"},{"id":"23894","title":"Basic Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In the bowl of a stand-mixer fitted with the dough hook attachment, stir together the yeast, warm water and sugar.
Stir in the olive oil, then turn the mixer on low and gradually add in the flour and salt.
Turn mixer up to medium and knead the dough until it comes together and forms a soft ball and pulls away from the sides of the bowl, adding more flour (1/4 cup at a time) if needed.
Cover the bowl with a kitchen towel and allow the dough to rise for two hours.
Once risen, gently turn dough out onto a floured surface (you do not want to knead the dough here), and divide the dough in half.
Press each half into a greased pizza pan (medium to large size pizza pan), covering the pan and a little up the sides to form the crust.
For preparation: Top with desired toppings and bake in a 450 F oven for around 15 minutes or until crust is firm and golden and the center of the pizza is cooked through.
Notes: I use the type of pizza pans with the holes on the bottom.
The holes help the bottom of the crust get golden and crisp.
I have used half wheat flour and half white flour with this recipe before with great results.","url":"https://recipe.bluelayer.org/recipe/23894/basic-pizza-dough"},{"id":"23828","title":"Beer Pizza Dough (For Black and Decker Bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the 6 ingredients in order listed into the bread pan (starting with the beer).
Follow the manufacturer's instructions for using the dough setting.
Remove dough from bread pan, cover with clean tea towel and let rest 5 minutes.
Roll and shape dough into a round.","url":"https://recipe.bluelayer.org/recipe/23828/beer-pizza-dough-for-black-and-decker-bread-machine"},{"id":"23367","title":"Garlicy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine all wet ingredients into the bowl of a food processor.
Mix up yeast with sugar into warm water and let yeast grow.
Add yeast mixture to dry ingredients in food processor and mix for about 30 seconds until it forms a ball.
Store dough in a cool dry place in a bowl to rise for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/23367/garlicy-pizza-dough"},{"id":"23165","title":"Authentic Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, activate the dry yeast in the lukewarm water by adding honey (or sugar).
When it starts to bubble, the yeast is ready for the rest of the ingredients.
Add the rest of the ingredients and knead the dough well, preferably for 10-15 minutes!
Let the dough rise, covered with a clean kitchen towel, for at least 1.5 hours or until doubled in size.
Punch it down and push out the air.
Form it into 3-5 equal sized dough balls, by wrapping the outer layer around the outer side until you have a silky smooth skin on the ball.
Dust a baking tray with flour and place the balls onto the tray.
Cover with plastic wrap to prevent the dough from drying out.
Allow it to rise for about an hour.
If you are planning on using the dough later (more than an hour), refrigerate it.
I recommend using a pizza stone and cooking the pizza on your Weber Grill.
Heat the grill to minimum 400 F.
Roll out your pizza dough to your desired thickness.
Use a pizza peel to lift your pizza to/from the stone.
Bake the pizza on the grill with the lid on for about 8 minutes.","url":"https://recipe.bluelayer.org/recipe/23165/authentic-pizza-dough"},{"id":"23136","title":"Best Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Sprinkle yeast into water.
Add in 4 c. of flour plus salt; beat well with mixer, 2-3 min.
Add in sufficient flour to make soft dough.
Let raise in mixing bowl, cover with plastic wrap, till double, about 1 to 1 1/2 hrs.
Pour onto well-floured surface and knead into soft, smooth dough.
Divide into 3 lumps and stretch each lump to fit pizza pan.
Mix 1 small tomato sauce and 1 small tomato paste for pizza sauce.","url":"https://recipe.bluelayer.org/recipe/23136/best-pizza-dough-recipe"},{"id":"22947","title":"Parmesan Thin Crust Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients in the bread pan of bread machine.
Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes.
Prepare your favorite toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface.
Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use.
To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it.
Store no longer than 7 to 10 days, or if frozen for up to 2 months.
If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle.
Place the dough on the prepared peel.
Brush the dough with some olive oil and layer your ingredients.
Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.","url":"https://recipe.bluelayer.org/recipe/22947/parmesan-thin-crust-pizza-dough"},{"id":"22398","title":"Pizza Dough (With No Yeast)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Heat oven to 425F.
Measure ingredients (except 2nd amount of salad oil) into a bowl.
Stir vigorously until mixture leaves the side of the bowl.
Gather dough together and press into a ball.
Knead dough in bowl 10 times to make smooth then divide dough in half.
On lightly floured surface roll each half into a 13-inch circle.
Place on pizza pan.
Turn up edges 1/2 inch and pinch.
Brush circles with remaining 2T of salad oil.
Add toppings and bake for 20-25 minutes or until it looks done.","url":"https://recipe.bluelayer.org/recipe/22398/pizza-dough-with-no-yeast"},{"id":"22380","title":"Kittencal's Best Garlic Pizza Dough for the Bread Machine","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"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.","url":"https://recipe.bluelayer.org/recipe/22380/kittencals-best-garlic-pizza-dough-for-the-bread-machine"},{"id":"22278","title":"Domino's Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large mixing bowl, combine all ingredients, stirring vigorously.
Set aside to rest five minutes, and then stir again for three to five minutes.
Add additional water or flour to achieve a smooth, sticky dough.
Divide into four pieces and place each one into an oiled freezer bag.
At this point, dough can be refrigerated or frozen.
Allow to rise at room temperature and then punch down.
Stretch each piece onto a ten inch pizza pan and allow to rest a few minutes.
Top as usual, and then bake at 450F until crust is crisp and cheese has melted.
(Makes 4 ten inch pizzas.
).","url":"https://recipe.bluelayer.org/recipe/22278/dominos-pizza-dough-recipe"},{"id":"22245","title":"My Basic Toastie Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the flour, salt and sugar into a bowl and sprinkle over the yeast.
Mix to a soft dough with the oil and water.
Knead the dough on a lightly floured surface for 10 minutes and then use as directed in the recipe.","url":"https://recipe.bluelayer.org/recipe/22245/my-basic-toastie-pizza-dough"},{"id":"22229","title":"Truffled Taleggio and Mushroom Pizza","ingredients":"house of pasta, pizza dough,
mushrooms, white, raw
cheese, fontina
oil, olive, salad or cooking","directions":"Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500F.
Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle.
Transfer to a tray lined with parchment paper.
Lightly prick dough all over with a fork.
Slide dough (still on parchment) onto hot baking sheet.
Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
Remove from oven; prick any large bubbles with a fork and flatten.
Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.
Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.
Drizzle with truffle oil (if using) and season with pepper.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/22229/truffled-taleggio-and-mushroom-pizza"},{"id":"22225","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate).
Add the dry yeast and sugar, stir to combine and let sit for 15 minutes.
The top of the water will bubble and it will smell very yeasty; this is what you want.
In a large mixing bowl, combine the flour and salt.
Make a well in the center of the flour and add the olive oil and the yeast/water mixture.
Using a fork, gradually stir the flour into the yeast/water mix.
Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
When the dough is ready, portion it into six golf-ball-size pieces.
(If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.)
Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
Top the pizzas as desired.","url":"https://recipe.bluelayer.org/recipe/22225/pizza-dough"},{"id":"21883","title":"Homemade pizza dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
spices, garlic powder
sugars, granulated
oil, olive, salad or cooking
spices, oregano, dried
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix warm water and active dry yeast.
Mix flour, olive oil, garlic salt, sugar and oregano, after 2 minutes add the water with the yeast.
Once you finish molding the dough, add the butter and keep molding probably you will need to add more flour.
Let the dough rest for at least 2 hours, this step makes the dough grow and eventually add a better flavor.
Usually I bake my pizza at 450 for 20-25 minutes, it's delicious!","url":"https://recipe.bluelayer.org/recipe/21883/homemade-pizza-dough"},{"id":"21618","title":"Pizza Dough (bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in bread machine in order recommended by manufacturer.
Use dough setting.
When machine is completed, remove dough and place in greased bowl.
Cover; let rise in a warm place until doubled in bulk.
Roll or press in prepared pan.
Brush lightly with olive oil.
Cover and let stand 15 minutes.
Add sauce and toppings.
Bake at 400 degrees for 24 minutes or until done and crust is crispy on outside.","url":"https://recipe.bluelayer.org/recipe/21618/pizza-dough-bread-machine"},{"id":"21576","title":"Pizza Dough From Scratch","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"In a large bowl, combine water, yeast, and sugar and stir.
Let sit until the mixture is foamy, roughly 5 min.
Add 2 cups of four, 1/2 cup oil, and the salt to the yeast mixture.
Mix by hand until all is mixed smooth.
Keep adding flour along with herbs of choice.
Garlic, thyme, basil, oregano, are all commonly used.
Use only small handfuls of each.
Mix the dough until it is slightly tacky and all ingredients are added in.
Take the dough out of bowl and place onto a lightly floured surface and knead the dough until smooth but still tacky.
Oil a large bowl with little oil and place dough in bowl making sure all surfaces are brushed with oil.
Cover the bowl with a towel and set in a warm, draft-free place until it becomes almost twice it's original size.
Should take from 1 hour to 1 1/2 hours.
Divide dough in 2 equal portions and roll out or hand toss, your preference.
Place on pizza sheets, I prefer the air bake pans.
Add toppings and cheese, put a light layer of cheese over sauce but under other toppings to help hold pizza top together.
Place in an oven set to 450F and cook around 20 minutes, more or less depending on preference and how done you like your pizza, enjoy!","url":"https://recipe.bluelayer.org/recipe/21576/pizza-dough-from-scratch"},{"id":"21355","title":"Crispy Chewy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking","directions":"Combine flour, water and salt and let rest for 20 minutes.
Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy.
Pour 2 T. of oil into a bowl and coat the sides.
Turn the dough into the bowl and add 1 T. of oil to the top.
Let rise for 2-2.5 hours.
Preheat oven for 1 hour at 450 degrees.
Pout 2 T. of oil onto a baking sheet and coat.
Pout dough onto baking sheet and spread out.
Poke about 30 holes in the dough with a fork and bake for 20-25 minutes.
Top with your choice of sauce and toppings.","url":"https://recipe.bluelayer.org/recipe/21355/crispy-chewy-pizza-dough"},{"id":"21265","title":"Pull-Apart Parmesan Focaccia Bread","ingredients":"spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, garlic powder
house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Heat oven to 425F.
Mix seasonings.
Place dough on lightly floured surface.
Drizzle with 1 Tbsp.
oil, then sprinkle with half the seasoning mixture; knead dough until evenly blended.
Spray 9-inch round pan with cooking spray.
Shape dough into 2-inch balls.
Measure 2 Tbsp.
of the remaining oil into small bowl.
Dip dough, 1 ball at a time, into oil, turning to evenly coat ball with oil; place in prepared pan.
Drizzle with remaining oil; sprinkle with remaining seasoning mixture, then cheese.
Bake 15 min.
or until golden brown.
Cool 10 min.
Remove from pan to wire rack; cool slightly.","url":"https://recipe.bluelayer.org/recipe/21265/pull-apart-parmesan-focaccia-bread"},{"id":"21058","title":"Best Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
spices, oregano, dried
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Always start with liquids on the bottom and pile up dry ingredients as listed.
Set bread machine for \"dough\" setting and remove when machine finishes.
Depending on your dough cycle allow bread to rise if it hasn't once.
Punch down, divide in half and let rise.
Throw or roll into 14\" circle, place on pan and let rise again for about 20 minutes.
Top with your favorite toppings and enjoy!
We bake in a hot 450 degree oven for between 12-20 minutes depending on the pizza and where it is in the oven.","url":"https://recipe.bluelayer.org/recipe/21058/best-bread-machine-pizza-dough"},{"id":"20968","title":"Sunny's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Make the yeast by combining the water yeast and sugar.
Once the yeast has grown, combine all ingredients.
Knead into dough.
Spread out on pizza pans.
Prick dough with a fork.
Bake 3 to 5 minutes before putting toppings on and baking the pizza.","url":"https://recipe.bluelayer.org/recipe/20968/sunnys-pizza-dough"},{"id":"20945","title":"Truly Easy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Mix flour, yeast, sugar and salt in a bowl.
In another large bowl mix milk, water and butter, and microwave for 1 minute.
Add to dry ingredients, adding more flour as needed to form elastic dough.
Knead and let rise for about an hour.
Knead and roll out onto baking stone or pizza pan.
Cover with sauce, or Italian salad dressing, and top with favourite toppings.
Bake at 450 F until golden brown.","url":"https://recipe.bluelayer.org/recipe/20945/truly-easy-pizza-dough"},{"id":"20657","title":"Thin Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Proof yeast in water.
Mix all ingredients and knead for 7 minutes.
Place dough in bowl and cover with 1/2 teaspoon olive oil.
Let double and do not punch down.
Makes 3 - 9\" pizzas.
Place airholes in dough with a fork before baking.
Bake 6 minutes at 500 degrees.
Then put on toppings or freeze.
After toppings - bake an additional 5-10 minutes at 500 degrees.
NOTE: Above is the orginial recipe.
I make dough in bread machine on dough cycle.
I always double this recipe so we have leftover pizza.","url":"https://recipe.bluelayer.org/recipe/20657/thin-crust-pizza-dough"},{"id":"20559","title":"Crusty Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine and set to dough cycle.
Preheat oven to 425F.
When cycle is complete remove dough and separate into two balls.
Form each ball into a 12-14 inch pizza crust and place on a cookie sheet or pizza pan sprayed with cooking spray and dusted with cornmeal.
Top with sauce and toppings.
Bake for 10-15 min until crust is browned and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/20559/crusty-pizza-dough"},{"id":"20536","title":"Easy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Put all the ingredients in a bowl.
(Keep the yeast and salt away from each other.)
Start by mixing up the dough in the bowl.
When the dough is no longer floury, take it out onto a work surface and knead it until it's smooth.
You don't have to put a lot of effort into it, as long as it comes together nicely!
Divide the dough into 3 pieces and round off each into a smooth ball.
Pinch the seams closed on the bottom of the ball securely.
Cover with plastic wrap to prevent the dough from drying out, and leave in a warm location for 10-15 minutes.
I make the pizza sauce, prep the toppings and preheat the oven (to 220C) while the dough rising.
Don't forget to heat up the baking tray when preheating the oven.
This will make the dough crispy and fragrant on the bottom.
Place the dough on a sheet of kitchen parchment paper, and roll it out to a 24cm diameter disc.
Press inside the edge with your fingers to make about 1cm around the edge a bit thicker.
The dough is a bit sticky, so if it's hard to roll out dust with some flour.
A slightly floury surface is kind of tasty too.
When the dough has been rolled out, brush on a little olive oil (not included in ingredients), spread on the pizza sauce, and add the toppings.
Place the dough on the hot baking tray, and bake on the top rack of a preheated 220C oven for about 15 minutes.
When the edges of the pie are golden brown, the pizza is done
The edges are crispy and nutty and delicious.
Homemade pizza is dangerous!
It's sooo good!
You can wrap the dough at Step 3 with plastic wrap and freeze it!
It's very handy when you suddenly get the urge for pizza.
is a Potato, Soy sauce-butter and Mayonnaise pizza","url":"https://recipe.bluelayer.org/recipe/20536/easy-pizza-dough"},{"id":"20432","title":"Soba Noodles","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Sift both flours through a sifter or fine-mesh strainer into a large bowl.
Add 1/2 cup of the water and mix well by hand.
Slowly add more water and continue mixing until the dough begins to form (it will begin to stick together).
The 1 cup of water is just a guideyou may not need to use all of it, or you may need to add more depending on the level of humidity.
You want the dough to be smooth and firm, not wet and soft like pizza dough.
Knead the dough by folding the bottom part over the top and pressing down with your entire body weight.
Rotate a quarter turn and continue kneading, working the dough until it becomes smooth and shiny, 5 to 6 minutes total.
How do you know when youve kneaded enough?
Test the dough by gently stretching a golf ballsize piece between your hands until the dough extends 2 inches before breaking.
When youre finished kneading, form the dough into a disk and wrap in plastic.
Let it rest at room temperature for 20 minutes.
Once rested, divide the dough into four pieces.
Wrap three of the pieces in plastic until youre ready to use them so they wont become dry.
Lightly dust your counter with buckwheat flour and set one piece of dough on it.
Press down on the dough with your hands until you form a square, then with a rolling pin, roll it into a thin rectangle at least 18 inches long and 1/16 inch thick.
Be sure to rotate and flip the dough every few rolls, dusting it with a little flour each time.
Lightly fold to layer the dough into thirds.
Gently place a wooden box or straight edge on the dough to use as a guide when cutting the noodles.
With a flat knife, cut the layered dough into 1/8-inch-thick strips.
Gently shake out the noodles and place them loosely on a plate until ready to use.
Repeat with the remaining pieces of dough.
To cook the noodles, place a large pot of water over high heat and bring to a boil.
Submerge a metal strainer in the water and add the noodles.
Cook for 1 minute or until al dente (tender and cooked through but not mushy).
Drain and rinse under cold running water.
Serve with Hot or Cold Soba Broth.","url":"https://recipe.bluelayer.org/recipe/20432/soba-noodles"},{"id":"20389","title":"Easy Peasy 30-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water.
Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 4-5 8\" mini pizzas out of this.
Maybe more if I really rolled it out to make thin-crust.","url":"https://recipe.bluelayer.org/recipe/20389/easy-peasy-30-minute-pizza-dough"},{"id":"19958","title":"Pizza Dough With Freshly Ground Whole Wheat Flour","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Place all ingredients in bread machine on dough setting.
Preheat oven at least 30 minutes to 550 or hottest setting, with pizza stone in middle.
When dough is done, stretch gently into 4 equal circles on floured board.
Top with tomato sauce, cheese, toppings.
Bake at 550 degrees for about 6 minutes.","url":"https://recipe.bluelayer.org/recipe/19958/pizza-dough-with-freshly-ground-whole-wheat-flour"},{"id":"19808","title":"Skillet Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In small bowl, stir together the lukewarm water, yeast and sugar.
Let stand until foamy, 3-5 minutes.
Using a standing mixer, mix the flour and salt at a low speed.
Mix in the yeast mixture and olive oil until a shaggy dough forms.
Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
Punch down the dough before using.
Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
Preheat the oven to 400 degrees.
Top about 1 T additional olive oil over the dough.
Top pizza dough with your favorite pizza toppings, leaving a 1/2-inch border (do not add the cheese yet).
Bake until golden and bubbly, about 25 minutes.
Sprinkle the cheese and any seasonings you might like on top and bake until the cheese is melted, about 5 minutes.
Let cool in pan for about 20 minutes before serving.
This will make one 9 to 10-inch skillet pizza dough.","url":"https://recipe.bluelayer.org/recipe/19808/skillet-pizza-dough"},{"id":"19740","title":"Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix 1/4 cup warm water with yeast and 1 tablespoon white flour.
Cover with a cloth and set aside for about 15 minutes.
Once the mixture is foamy, add the rest of the water and stir.
Mix in salt and 1 cup white flour.
Add the rest of the flour and whole wheat flour and knead on a lightly floured surface.
Cover and let rest until dough has doubled in size.
Afterwards, knead dough for a few minutes before covering it and leaving it to rest once again, until it has doubled in size.
Knead dough once again (last time, I promise!).
The dough is now ready to be shaped and topped.
For a thin crust pizza, roll dough out, transfer to a greased baking pan/sheet, top with your favorite sauce and toppings, and cook at 400 degrees F for about 15 minutes.
For a thick-crust pizza, roll dough out, transfer to a greased baking pan/sheet, and let rise in a warm oven for about 10 minutes before finishing it with your favorite sauce and toppings.
Cook at 400 degrees F for about 15 minutes.
Note: If you find that dough is getting too stiff, sprinkle a bit of olive oil on it and knead oil into dough.","url":"https://recipe.bluelayer.org/recipe/19740/easy-pizza-dough"},{"id":"19526","title":"Goat-Cheese Pizza","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
spices, rosemary, dried
oil, olive, salad or cooking
house of pasta, pizza dough,
cheese, goat, soft type","directions":"Preheat a gas or charcoal grill to medium, or the oven to 450 F.
Toss together the grapes, rosemary, and 1 tablespoon of the olive oil; set aside.
Divide the dough into thirds and stretch each portion into a 10-inch circle.
Place the rounds on the grill or in the oven until cooked through, about 6 minutes, flipping each halfway through if using a grill.
Distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas.
Cover the grill (if using) and heat until the cheese begins to melt, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/19526/goat-cheese-pizza"},{"id":"19513","title":"Basic Pizza Dough Recipe","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine water and milk in the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top.
Set aside to rest until mixture bubbles, about 5 minutes.
(If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
Combine flour and salt in a large bowl and whisk to aerate and break up any lumps.
When yeast is ready, add flour and mix over lowest speed until dough just starts to come together and looks shredded, about 2 minutes.
Increase speed to medium and continue to mix until dough is elastic and smooth, about 5 to 7 minutes.
Gather dough into a ball, place in a large, oiled mixing bowl, and turn to coat.
Cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 40 minutes.
Once the dough has risen, punch it down, then shape and bake it as desired.","url":"https://recipe.bluelayer.org/recipe/19513/basic-pizza-dough-recipe"},{"id":"18663","title":"100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey","directions":"Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
Knead by dough hook for 7 - 8 minutes.
Stretch and fold and place in an oiled container to rest.
After 10 minutes, stretch & fold again.
Do the same two more times and place in fridge.
After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so.
Thaw in the fridge overnight.
Roll each piece of dough for bun into balls and press or roll into round flats 3.5 \" to 4\" in diameter.
Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
Preheat oven to 375 F.
When risen to 1.5 the original volume, place into the oven.
Bake 8 minutes and rotate.
Bake 4 to 6 more minutes until the rolls are 200 F internally.","url":"https://recipe.bluelayer.org/recipe/18663/100-whole-wheat-multipurpose-dough-pizza-buns-bread"},{"id":"18364","title":"Easy Thin Crust Pizza","ingredients":"leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine yeast, sugar and 1/2 cup very warm water in bowl let sit for five minutes Combine flour and salt in bowl.
Place dry ingredients in a large bowl.
Mix yeast mixture into dry ingredients, you may add a little extra flour if dough is sticky.
Knead pizza dough for about 10 minutes.
Put into a greased bowl and let rise for 60 minutes or until it doubles in size.
Turn dough out onto a floured surface then knead lightly until smooth.
Roll out into a 1/4\" thick, 12\" diameter circle.
Fit into greased pizza pan.
Top as desired and place on bottom rack of your oven.
Bake at 375F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/18364/easy-thin-crust-pizza"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
leavening agents, yeast, baker's, active dry
spices, paprika
salt, table
spices, marjoram, dried
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw
carrots, raw
lentils, raw
seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.
You want it to be near-boiling but not too hot to handle.
Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.
Pour into a large mixing bowl.
Add the TVP, making sure it's all covered.
Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
While you wait for that, finely shred the carrot if not using pre-shredded.
If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.
Put the broccoli aside for now.
Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
The TVP should be all soaked up by now.
Stir it to make sure all the seasoning dispersed.
Add the lentils and sauteed veggies.
Mix thoroughly.
Bind with the flax seed.
Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.
This part was tricky for me because the original mix didn't bind at all.
I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
While the oven preheats, let the mixture sit out for about 10 minutes.
Etract the mixture and put it on the cookie sheet.
Carefully squish it out evenly, sort of like you're stretching out pizza dough.
It should be a large thin rectangle.
Bake for 10-12 minutes or until golden brown on top.
Flip it over so the other side can cook for another 10-12 minutes.
Use a pizza cutter to cut into slider squares, you'll get about 16.
Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!
If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"17810","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order recommended for your bread machine and set to dough cycle.
After its finished, transfer dough to lightly oiled pan.
For a thick crust, cover and let rise for about 20 minutes; for thin crust, bake right away.
Heap with toppings of your choice and bake at 450 degrees for about 20 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17810/bread-machine-pizza-dough"},{"id":"17652","title":"Italian Bread Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated","directions":"Place yeast in mixing bowl.
then add lukewarm water.
let it sit for about 3 minutes.
add salt and sugar and lightly stir .
now add about 1/2 the flour, gradually add remaining flour.
I use my kitchenaid mixer.
When dough lifts from side of bowl, form into a ball.
Lightly coat top with olive oil and cover top of bowl with plastic wrap.
Let stand to rise about 1 hour, then you can either bake as bread or use for pizza dough.","url":"https://recipe.bluelayer.org/recipe/17652/italian-bread-dough"},{"id":"17603","title":"No-Fail Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
honey
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In the bowl of a bread maker fitted with the mixing blade, add the warm water, honey, salt, oil and bread flour.
Make sure flour covers all the other ingredients well.
Sprinkle the yeast over the top and attach bowl to your bread machine.
Set your bread machine to the dough cycle and hit start.
Thats itits like magic!
The dough should be smooth and easy to work with.
Roll it out to the desired thickness (keep in mind the dough rises a bit in the oven).
Then top with your favorite toppings and bake.
Makes enough for 4 medium to large pizzas (depending on the thickness of the crust).
Freeze what you dont use in an airtight container or zip-top freezer bag for up to 3 months.
Roll it out to use in your favorite recipe using pizza dough.
Recipe adapted from Laurens Latest.","url":"https://recipe.bluelayer.org/recipe/17603/no-fail-pizza-dough-bread-machine"},{"id":"17596","title":"Healthier, Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, canola
water, bottled, generic","directions":"In a medium bowl, mix together the flour, salt and baking powder.
Add the oil, a little at a time.
Mix with a fork until the dough is crumbly.
Add the warm water, a little at a time.
Continue mixing with a fork until the dough starts to come together.
At this point, you can start kneading it with your hands.
Or, if you like shortcuts like my mom, let the KitchenAid mixer do the work using a dough hook.
Knead the dough until it is smooth and elastic and no longer sticky.
Roll the dough into 18 balls that are each the size of golf balls and put them on a tray.
Cover tray with a wet paper towel and allow the dough to sit for 10 minutes.
Spread flour on your work surface and keep a cup of extra flour handy.
Rolling tortillas is sticky business!
Take a dough ball and slightly flatten it out with your hands.
Take your rolling pin and start rolling it out.
The dough will stick to the rolling pin almost immediately.
Thats OK. Peel off the dough from the rolling pin and use your other hand to spread the existing flour over your counter again.
Flip the tortilla so that the floury side is now up.
Start to roll it out again.
Repeat this process until you have something that resembles a tortilla (mine was the shape of an amoeba).
If youre awesome like my mother, you will coax it into a perfect circle.
You can stretch it out like pizza dough to get the perfect shape.
Maybe you can do this?
If you cant, I can assure you that amoeba tortillas taste the same.
Preheat a skillet over medium heat.
After you finish a tortilla, throw it onto the pan.
Cook on one side until you see bubbles forming on the surface.
Flip and cook on the other side until soft bubbles form again.
You may start to see light brown spots form as well.
However, you dont want to see dark brown spots unless you have an unusual taste for crispy tortillas.
When done remove it from the skillet and set it on a plate.
Keep repeating the rolling and cooking process.
You should be able to roll out the next tortilla as the last one cooks.
They are best when served right away.
But my husband can tell you they also taste like heaven reheated in the middle of the night.
Serving size: 1 tortilla
Weight Watchers Points+: 4
Calories 170, Carbs 20g, Fat 9g, Protein 3g","url":"https://recipe.bluelayer.org/recipe/17596/healthier-homemade-flour-tortillas"},{"id":"17565","title":"Herbed Breadsticks","ingredients":"house of pasta, pizza dough,
spices, oregano, dried
spices, thyme, dried
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Roll dough into an 8 x 4-inch rectangle, and proceed.
Sprinkle oregano and thyme over dough.
Fold dough over twice; knead 4 times.
Roll into an 8 x 4-inch rectangle.
Cut into 4 (4 x 2-inch) rectangles; twist.
Arrange on a baking sheet coated with cooking spray.
Bake at 425 for 10 minutes.
Brush with olive oil; sprinkle with kosher salt and black pepper.","url":"https://recipe.bluelayer.org/recipe/17565/herbed-breadsticks"},{"id":"17490","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
cheese, parmesan, hard
spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix yeast and 1/4 cup lukewarm water in a small bowl.
Let it sit for 5 to 10 minutes.
The yeast will dissolve and become foamy.
Put the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of a food processor.
Press the pulse button a few times to mix everything together.
Mix the dissolved yeast mixture with 1 cup lukewarm water.
Turn the food processor on.
Pour the water and yeast into the food processor through the hole in the top.
Let the machine run until the dough makes a ball.
If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball.
Take the dough out of the processor and knead on a floured countertop until the dough is very smooth.
Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated.
Place dough ball into the bowl and cover with plastic wrap.
Place in a warm, draft-free place.
The dough should rise (grow) until it is twice as big as when you put it in the bowl.
This should take about 1 hour.
Remove the plastic wrap from the bowl.
Using your fist, press all the air out of the dough.
The dough is now ready to roll out and prepare according to the pizza recipe directions.
(NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza.","url":"https://recipe.bluelayer.org/recipe/17490/basic-pizza-dough"},{"id":"17347","title":"Easy Maple-Proofed Pizza Dough for One","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put the maple syrup in the water in a large bowl and dissolve the yeast in it.
Let it proof for 10-15 minutes or until nice and foamy.
Add the oil and salt.
Knead the flours in until nice and elasticy, about 5 minutes.
Loosely cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Simply roll out into a 10\" pie plate greased with cooking spray or a little olive oil.
I suggest poking some holes into the dough with a fork after rolling out, then baking for 7-8 minutes at 400F Then add your sauce, cheese, toppings, etc.
and bake for another 10-20 minutes depending on how much you put on it, then turn on the broiler for 5 minutes for a nice crispy crust and top.","url":"https://recipe.bluelayer.org/recipe/17347/easy-maple-proofed-pizza-dough-for-one"},{"id":"17325","title":"Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, powdered
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift flour, salt, sugar and yeast into a bowl.
Mix them.
Add the olive oil and water.
Mix it to form a ball of dough with a wooden spoon (hands may be needed).
Flour a work surface.
Knead the dough for five minutes or until smooth and stretchy.
Grease a bowl and place the dough into it.
Cover with a damp cloth and put in a warm place for an hour or until it has doubled in size.
When dough has risen knead for a few more minutes.
Now it is ready to be pressed down and turned into a pizza.","url":"https://recipe.bluelayer.org/recipe/17325/pizza-dough"},{"id":"17095","title":"Thin Crust Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast and a little sugar in the warm water.
Let stand until foamy.
In a bowl combine flour, salt and olive oil.
Add the yeast mixture.
Work dough to a firm ball.
Cover with a moist towel and let rise until doubled in size.
Take about 1/4 of the dough and roll it out onto a floured work surface.
If you have Wondra flour, that is best for rolling.
Grease a baking sheet and lay the dough into it.
Repeat with the remaining dough.
Cover with any toppings that you please.
Bake in a 425 degree F oven for 10 minutes, then reduce the temperature to 400 degrees F for about 20 minutes more.
Makes 4 Pizzas","url":"https://recipe.bluelayer.org/recipe/17095/thin-crust-pizza-dough"},{"id":"16738","title":"No Rise Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Sprinkle the yeast over 1/4 cup of water and stir in 1 tbl of the flour.
Once it is puffy, stir into the rest of the water and add the olive oil.
Add 1 1/2 Cup flour, mix well.
Knead on flour covered board 4-6 minutes, adding more flour if necessary.
Cover and let rest 10 minutes.
Divide dough in half to make two 12 inch rounds or use all of it for one deep dish (9x13).
Top and bake as recommended for your favorite recipe.","url":"https://recipe.bluelayer.org/recipe/16738/no-rise-pizza-dough"},{"id":"16545","title":"Applesauce Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Add yeast & sugar to water.
Put all other ingredients in bread machine.
set on dough cycle.
Pre-bake at 400 for 15 minutes, then add toppings & bake again 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16545/applesauce-pizza-dough"},{"id":"15776","title":"Basic Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
Let stand for a few minutes.
In a mixer, combine flour and salt.
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
Next, pour in yeast/water 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 dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.
You can roll out the pizza with a rolling pin if youd like, but sometimes its just as easy to throw it around and pull and stretch till it feels right.
And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan.
Drizzle a little olive oil on the dough and spread it with your fingers.
Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees.
Top your crust with your toppings of choice.
Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.","url":"https://recipe.bluelayer.org/recipe/15776/basic-pizza-crust"},{"id":"15020","title":"Quick and Easy Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in the bread pan and set the machine on the dough cycle.
When dough is finished, remove from the pan, cover with a dish towel and allow to rest for 15 minutes.
Roll or stretch the dough into a 14 inch circle.
Place on an oiled sheet or pizza peel covered in cornmeal.
Top with toppings of your choice and bake at 500* for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/15020/quick-and-easy-pizza-dough"},{"id":"14800","title":"Easy Peezy Pizza Dough (Bread Machine Pizza Dough)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"SOME PIZZA TOPPING IDEAS.
Caramelised onions and roasted garlic.
Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!
).
Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
Cranberry jelly, shredded chicken, sliced Brie!
Mozzarella cheese, shredded chicken and sliced avocado!
THE BREAD.
Place all the above ingredients in the order I have listed into the bread machine.
Select the dough cycle and press start!
When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
Cover and leave to rise in a warm place for about 1/2 an hour.
Knead the risen dough lightly.
To shape and bake: roll the dough into a circle.
Place on well greased baking tray or pizza pan.
Then add a topping of your choice and bake at 225'C.
NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!","url":"https://recipe.bluelayer.org/recipe/14800/easy-peezy-pizza-dough-bread-machine-pizza-dough"},{"id":"14669","title":"Food Processor Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"In a food processor, combine flour, yeast, olive oil, and salt.
With the food processor on, slowly (over 30 seconds) start pouring in 1 1/2 to 1 3/4 cups of warm water.
Stop adding water when the dough form a single ball.
If you add too much water and the dough gets sticky, just add a bit more flour.
Leave the food processor on for about 10 more seconds to knead the dough a bit.
Place the dough ball in a floured bowl, cover it with a towel, and allow it to rise for about an hour.
After an hour, reform the risen dough into a ball.
Divide it into four equal parts and either freeze it or allow it to relax for immediate use.
To freeze: Place each dough ball in a zip-top bag and put in the freezer.
The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw.
About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap.
To use immediately: Cover each dough ball with plastic wrap, and let them sit on the counter for another 30 minutes to relax.
To stretch the dough, gently press it out on the counter into a circle shape, about half the size of the final pizza.
Then drape the dough over both of your knuckles and rotate it around, allowing it to stretch itself to a larger circle, about 10 inches in diameter.
If the dough starts to resist stretching, put it down and allow it to rest for about 5 minutes, at which point it will stretch more easily.","url":"https://recipe.bluelayer.org/recipe/14669/food-processor-pizza-dough"},{"id":"14601","title":"Pizza Dough Half White/Half Whole Wheat (Cpk)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast in the water and set aside for 5 to 10 minutes.
Do not get water above 115, it will kill the yeast and the dough will not rise.
Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
Use a wooden spoon to combine the ingredients.
Once the intial mixing is done, you can oil your hands and begin kneading the dough.
Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours.
It should double in size.
The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
After removing it from the fridge, let the dough come to room temperature.
Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer.
Thick or thin according to your tastes.
Preheat pizza sone to 450-500 for 1 hour.
Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.","url":"https://recipe.bluelayer.org/recipe/14601/pizza-dough-half-white-half-whole-wheat-cpk"},{"id":"14362","title":"Whole Wheat Pizza Dough","ingredients":"honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1/2 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust.
Form into a tight ball.
Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
When the circle has reached the desired size, place on a well oiled pizza pan.
Top pizza with your favorite toppings.
Bake for 16 to 20 minutes in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.","url":"https://recipe.bluelayer.org/recipe/14362/whole-wheat-pizza-dough"},{"id":"14017","title":"PIZZA dough!","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix the yeast , sugar , salt , warm water and 2 cups of flour all together
Leave it for 10 minutes
Add as needed flour to make it a dough .
(I needed 4 cups)
Cover the dough with cloth and leave it to rise (about an hour)
Roll the dough to be in a circular shape and put it in your pan (which is coverd with wax paper to make the pizza don't stick)
Put tomato sauce and anything you like on your pizza , make it fantastic :)!","url":"https://recipe.bluelayer.org/recipe/14017/pizza-dough"},{"id":"13961","title":"Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift the flour.
In a mixing bowl combine the flour, sugar, yeast and salt.
Mix well about 1 minute.
Pour olive oil and water.
Mix well.
Now clean your dry working surface and knead by hand about 10 minutes.
After that punch the dough down and make a ball.
Cover the ball and allow to rise for about 10 minutes.
Clean a dry working surface, sprinkle some flour on the work surface, and roll out pizza dough to 1/4 inch thick using a rolling pin.
Next place it on a 9-inch diameter pizza pan (you can use a little olive oil to lightly grease the pan).
Cover with a damp tea towel and leave in a warm place for 20 minutes or until the edges rise slightly.
After that build a little rim/crust around the edges with your fingers.
Prick the crust with a fork in a few places.
Now spread pizza sauce and favorite toppings and bake the pizza about 25 minutes at 220C or until the crust is golden brown.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/13961/homemade-pizza-dough"},{"id":"13939","title":"Marielisa's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Use hot water from faucet.
Sprinkle yeast evenly into the water.
For best results, don't let the yeast clump up in one place.
Sprinkle salt evenly over the yeast.
Let water/yeast/salt stand after mixing for one minute.
Pour water/yeast/salt into bread machine.
Add all of the flour to the machine and start the machine in \"dough\" mode.
Add the Olive Oil while the dough is mixing continuously, i.e.
after the bread machine's initial mix/pause/mix phase.
When bread machine has ended.
Place dough on wooden board covered with flour and cut in two pieces, to make two pizzas.
Knead each piece into a round shape, for about 2 minutes.
Put a small amount (1 teaspoon or so) of Olive Oil in the bottom of a bowl/pan, prepare two bowls.
Place dough on top of the oil in the bowl/pan.
Roll the dough gently in the oil so it is coated.
Cover the bowl/pan with cling wrap and let stand/rise in a warm place for 1 hour.
If lacking a warm place for the dough to rise, warm oven to 175F (or lowest setting) and shut it off, then place dough in the oven.
Remove dough from bowl/pan and spread dough over pizza pans coated with Olive Oil.
Cover the dough with cling wrap again to keep it from drying out.
Place pans in oven and let rise for at least 15 minutes.
Dough is now ready for condiments and baking.","url":"https://recipe.bluelayer.org/recipe/13939/marielisas-pizza-dough"},{"id":"13901","title":"BBQ Chicken Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Dissolve the yeast in the water and set aside for 5 to 10 minutes.
Be sure that the water is not hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.
Combine other ingredients (except the additional tsp olive oil) + combine with dissolved yeast.
Allow these 2 ingredients to mix gradually; use at low speed to mix dough.
Mix 2 to 3 minutes, until dough is smooth + elastic.
Mix only until a smooth dough ball is formed.
Place dry ingredients in a 4 to 6 quart bowl; make a well in the middle and pour in liquids (reserving tsp of olive oil).
Combine ingredients.
Lightly oil your hands and begin kneading the dough; knead for 5 minutes.
When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
Lightly oil the dough ball and the interior of a 1-quart glass bowl.
Place the dough ball in bowl and seal bowl w/ food wrap.
Set aside at room to rise until double in bulk - about 1 1/2 to 2 hours.
Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again w/ wrap.
Refrigerate overnight, airtight.
About 2 hours before you are ready to assemble pizza, remove the dough from refrigerator.
Divide dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).
Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.
Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size.
Seal the top of the dish airtight with clear food wrap.
Set aside at room temperature until the dough balls have doubled in size (about 2 hours).
They should be smooth and puffy.
To stretch and form the dough for pizza: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface.
Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape.
Flour the dough liberally.
Place the floured dough on the floured smooth surface.
Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick.
Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough.
You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.
To dress the pizza:Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel.
Arrange the stretched dough over the floured peel surface.
Work quickly to dress the pizza so that the dough wont become soggy or sticky from the sauces and toppings.
When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel.
If the dough doesnt move freely, carefully lift the edges of the dough and try to rotate it by hand.
Extreme cases may require that you toss more flour under the dough edges.
Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone.
*Jiggle and tilt the peel to get the pizza to start sliding off.
When the pizza begins to touch the stone, pull the peel quickly out from under it.
Dont attempt to move the pizza until it has begun to set (about 3 minutes).
The peel can be slid under the pizza to move it or remove it.","url":"https://recipe.bluelayer.org/recipe/13901/bbq-chicken-pizza-dough"},{"id":"13854","title":"Nola Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In an electric mixer bowl, whisk the olive oil, yeast and water together until the yeast is dissolved and the mixture becomes frothy.
Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.
Remove the dough from the bowl.
Grease the bowl with olive oil and place the dough back in the bowl.
Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour.
Turn the dough out onto a floured surface and divide dough into four ounce portions.
Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes.
The dough is ready to be shaped into four individual pizzas.
Press the dough out for two pizzas.","url":"https://recipe.bluelayer.org/recipe/13854/nola-pizza-dough"},{"id":"13759","title":"Perfect Parmesan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix 4 cups flour, Parmesan, yeast and salt in large bowl.
Add water and oil; stir until mixture forms soft dough.
Knead on lightly floured surface 5 min.
or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces.
(Each piece is enough for a 12-inch pizza.)
Spray each piece with cooking spray.
If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray.
Seal bags; refrigerate up to 2 days or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/13759/perfect-parmesan-pizza-dough"},{"id":"13512","title":"Herb Bread or Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
salt, table","directions":"Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
Allow this mixture to sit until quite bubbly, about 30 minutes.
Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
Mix thoroughly by hand or in an electric stand mixer.
If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes.
If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough.
Or use the mixer, fitted with the dough hook, and knead for about 5 minutes.
The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom.
A very soft, slightly moist dough will make the best focaccia.
Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator.
(Remove from the refrigerator 2 hours before shaping.)
Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan.
Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges.
If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping.
Try not to deflate or smash all of the air out of the dough as you are shaping it.
Dimple the surface of the dough by lightly poking it with your fingertips.
Drizzle with: 2 tablespoons olive oil.
Cover and let rise until doubled in height, about 2 hours.
While the dough is rising, preheat the oven to 450F.
If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread.
Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone.
Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes.
Invert the pan to remove the bread and place on a rack to cool.
Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
Divide the dough in two before shaping and press into two 1/2-inch-thick disks.
Put the disks into oiled 8-inch pie plates.
Dimple, oil, let rise as above, and bake, checking after 10 minutes.
Top with sauteed onions, cheese, tomato slices, or sauteed greens before baking.","url":"https://recipe.bluelayer.org/recipe/13512/herb-bread-or-pizza-dough"},{"id":"13464","title":"Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Add the cup of warm water into the bowl of your mixer.
This recipe is forgiving so just dont make the water scalding hot, you dont want to kill the yeast.
Put the yeast in and let it dissolve for about a minute.
Add honey, salt and 1 tablespoon of the olive oil and mix.
Feed the yeast baby!
!
Put the dough hook attachment on your mixer and slowly add flour into the yeast mixture on a low speed until the dough isnt sticking to the bowl.
It should all be stuck on the hook when its ready, and just slightly sticky.
Then let the dough knead for about 5 minutes on a medium speed.
Drizzle 2 tablespoons of olive oil into the bowl and move the dough around to coat it in oil, so it wont stick.
Let the dough rise in a warm place for about an hour.
(Dont worry about being specific on time Ive let it rise anywhere from 30 minutes to 4 hours and it still turns out).
It should have grown quite a bit, slightly less than double its size.
Punch it down (let that aggression out)!
Stretch out the dough on a cookie sheet!
Feel free to toss it, but I am pretty uncoordinated so Ill leave that to you!
Top it with your favorite pizza toppings and bake in a 400 F oven for 15-20 minutes!
(Adapted from my KitchenAide mixer cookbook.)","url":"https://recipe.bluelayer.org/recipe/13464/easy-pizza-dough"},{"id":"13227","title":"My Favorite Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix flour sugar salt yeast.
Add water.
Mix dough.
It should be slightly sticky, and a little rough looking.
Pour oil onto the dough ball, coating it on all sides using fingers or spatula.
Place dough back in bowl.
Let dough rise at least 1 hour at room temperature if needed immediately, otherwise let it rise for 1/2 hour at room temperature and then refrigerate for up to 24 hours.
Remove from refrigerator for an hour before making pizza.
Make pizzas and cook on a hot pizza stone.","url":"https://recipe.bluelayer.org/recipe/13227/my-favorite-pizza-dough"},{"id":"13214","title":"Sicilian Style Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Stir together the water, yeast and the sugar.
Let rest until the yeast blooms, about 5 minutes.
Place 3 cups of the flour and the salt in a mixing bowl.
Add the yeast mixture and the olive oil and stir together to form a sticky dough.
Knead, adding the remaining flour a little at a time until the dough becomes a smooth, elastic ball, about 5-8 minutes.
If you prefer to use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook.
Add the flour a little at a time until the dough is smooth and comes away from the sides of the bowl, about 2-4 minutes.
Turn the dough into a lightly greased bowl and cover with a dry towel or plastic wrap.
Let rise for 30 minutes in a draft free spot to double in bulk.","url":"https://recipe.bluelayer.org/recipe/13214/sicilian-style-pizza-dough"},{"id":"13133","title":"Backyard Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl stir together the water, yeast, and sugar and let stand till foamy, about 10 min.
In a large bowl, whisk together 2 1/4 c. of the flour and salt.
Using the handle end of a wooden spoon slowly add in yeast mix, and stir constantly till mix forms a dough.
Turn out onto a floured surface.
Knead dough, till smooth and elastic, incorporating as much of remaining 1/4 c. of flour as necessary to prevent dough from sticking, about 5 - 10 min.
Lightly oil a large, deep bowl.
Put dough in bowl and turn to coat with oil.
Cover bowl with tea towel or possibly plastic wrap and let dough rise in a hot place for 1 hour, or possibly till doubled in bulk.
Using fist, punch dough down; turn out onto floured surface.
Divide dough into 4 equal pcs; knead each briefly till smooth.
Cover with towel; let rise till almost doubled, about 30 min.
Makes sufficient dough for four 10-inch thin-crust pizzas.
Dough balls can be tightly wrapped in plastic and refrigerated one week, or possibly frzn up to 1 month.
On a lightly floured surface (preferably a chilled baking sheet or possibly tray) using a floured rolling pin, roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter).
Using a pastry brush, lightly brush upper crust with oil.
If it's a very warm day, the dough may get too soft to transfer easily to grill, if so, pop the tray into the freezer till hard, about 15 min.
Prepare grill and preheat to medium.
Trying not to stretch the dough, carefully transfer it, oiled side down, to rack of grill.
Grill crust, covered, till undersides are golden, about 3 min.
(If one side of grill is hotter than the other, rotate the pizzas partway through cooking.)
Brush upper crust with oil and flip crusts over with 2 metal spatulas.
Top each crust with desired toppings.
Grill, covered, about 5 min more, or possibly till undersides are golden, cheese is melted and toppings are heated through.
Makes four 10-inch pizza crusts.","url":"https://recipe.bluelayer.org/recipe/13133/backyard-pizza-dough-recipe"},{"id":"13110","title":"Easy Whole Wheat Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, stir together the yeast, warm water and honey.
Set aside 10 minute or until foamy.
In glass measuring cup, combine cold water, oil and salt.
Add it to the yeast mixture and stir in the whole wheat flour and 1 3/4 cups unbleached flour.
Beat the mixture, adding more unbleached flour as needed to make a soft but manageable dough.
Knead on lightly floured surface 5 minute or until smooth and elastic.
Put dough in a lightly greased bowl and turn to coat.
Cover loosely and let rise in a warm, draft free place for 45-60 minute or until doubled.
Punch down the dough and roll out into a 14 inch circle.
Put on toppings or you choice and bake 20 minute at 450 degrees F.","url":"https://recipe.bluelayer.org/recipe/13110/easy-whole-wheat-pizza-dough"},{"id":"12699","title":"Almost Like Papa John's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.
Gradually add water and oil to mixture.
Blend at low speed until moistened, then beat for 2 minutes at medium speed.
By hand, add 1 1/2 to 2 cupa flour until dough pulls away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic.
Cover loosely with plastic and let rest in a warm place for about 15 minutes.
Press out dough onto (2) 12-inch pizza pans.
Prick randomly with a fork.
Let rest again in a warm place for 10-15 minutes.
Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.
Top as desired, then bake again in 450 degree oven for 4-5 minutes, or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/12699/almost-like-papa-johns-pizza-dough"},{"id":"12385","title":"Our Favorite Pizza Dough (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Sift together dry ingredients in large bowl, add oil, honey and water and mix until combined.
Transfer to bread machine on \"Dough/Pasta\" setting.
(Should be roughly 90 minutes).
When dough is ready, divide in two, let rest 10-15 minutes, then roll out with a little more flour to about 1/2\" or so.
Add your favorite sauce, cheeses and other toppings.
I bake ours on a pizza stone in a 525 degree oven for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/12385/our-favorite-pizza-dough-bread-machine"},{"id":"12384","title":"Pizza Dough - Whole Wheat","ingredients":"water, bottled, generic
water, bottled, generic
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given into the bread machine pan.
Start dough cycle.
Once the dough is done, remove it from the pan onto a floured work surface.
If you are not ready to roll it out it can be stored in the fridge.
Roll dough to the size needed, VERY THIN.
Keep your surface and rolling pin well floured.
If the dough is wet it will absorb the flour.
Humidity and temperature can affect the amount of flour needed in the rolling.
Dough for 6\" - 1.25 oz 10\" - 3.5 oz.","url":"https://recipe.bluelayer.org/recipe/12384/pizza-dough-whole-wheat"},{"id":"12017","title":"Pizza Dough (Betty Crocker)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure all ingredients in stand mixer bowl.
Beat until dough is soft and springy, adding more flour if necessary.
Cover and let rest for 30 minutes.
Grease 2 9 inch pizza pans with oil and sprinkle with cornmeal.
Divide dough in half.
Roll each portion of dough thin and place in pizza pan.
Let rest for 30 minutes.
Preheat oven to 375 degrees.
Partially bake for 20 minutes or until crust just starts to brown.
Add toppings and bake 20 minutes longer.","url":"https://recipe.bluelayer.org/recipe/12017/pizza-dough-betty-crocker"},{"id":"11819","title":"Basic Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Combine ingredients in bread machine pan.
If desired, season with parsley, oregano, basil, rosemary, onion flakes, and garlic.
Set bread machine on dough cycle.
Roll dough to desired thickness, cover with favorite toppings, and bake at 375 degrees F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/11819/basic-pizza-dough-bread-machine"},{"id":"11648","title":"World's Easiest Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, oregano, dried
spices, basil, dried
spices, pepper, black
spices, coriander seed
spices, paprika
leavening agents, yeast, baker's, active dry","directions":"Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed.
Select Dough cycle; press Start.
Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.","url":"https://recipe.bluelayer.org/recipe/11648/worlds-easiest-bread-machine-pizza-dough"},{"id":"11642","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup of warm water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If it is dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 to 8 hours.)
Proceed to step 4, or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Put each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until they puff slightly, about 20 minutes.
Proceed with any of the recipes that follow.
Be sure to allow the dough to relax, stretching it a little bit at a time, when youre ready to roll it out; pressing the dough onto an oiled baking sheet is the easiest way to get this done.
And bear in mind that its easier to handle small pies than large ones.
You can bake the pies or grill them.
An oven lined with a baking stone (or several uncoated quarry tiles) is ideal, but it requires a peel (a flat sheet of wood or metal with a long handle) to move the pizza about.
A baking sheet, with or without a lip, is much easier, because you can press the dough right onto its surface.
Since you use olive oil to prevent sticking, the process is a snap.
Generally, toppings should never be too wet, or the dough will become soggy.
In practice, this means fresh tomatoes should have some of their juice squeezed out and be thinly sliced, and preferably salted for a little while, before using; the same holds true for other moist vegetables like zucchini.
It may be that there are more possible combinations of pizza toppings than moves in chess or atoms in the universe; in any case, there are a lot.
Simple combinations are best, however; too many ingredients merely serve to muddy the flavors.","url":"https://recipe.bluelayer.org/recipe/11642/pizza-dough"},{"id":"11580","title":"Basic Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
spices, oregano, dried","directions":"Sift together the flour and salt into a large bowl and stir in the dried yeast and oregano.
Make a well in the centre of the flour mixture.
Add the olive oil and gradually add enough of the warm water to make a soft dough.
The amount of water will vary according to the flour but the dough must be malleable.
Knead the dough on a floured surface until smooth and elastic - about 10 minutes.
Place dough back in clean lightly oiled bowl and turn it around to coat it with some of the oil; cover with cling wrap and leave in a warm place to \"prove\".
After the dough has doubled in size (approx 60 minutes), knock it back and knead again for about 3 minutes.
Shape and top as desired.","url":"https://recipe.bluelayer.org/recipe/11580/basic-pizza-dough"},{"id":"11513","title":"Super Thin Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking","directions":"Mix sugar & warm water, (I use a warm glass measuring cup) add yeast, stir, wait 10 minutes til a foam forms on top.
Pour into large warm bowl, (rinse outside of bowl with warm water first).
Add 1 1/2 cups of the flour, salt, and olive oil.
Stir with wooden spoon until smooth and still a bit sticky.
(Add flour only as needed to get a smooth dough that is still a bit sticky.)
Put some flour on hands and spread rest on a wooden cutting board.
Put dough on board and knead.
I didn't know how to knead bread so I went to u-tube, the proper way is to use the heel of your hand to push the dough forward, then fold it over, rotate it a 1/4 turn and repeat.
It also says to do this as quickly as possible, and DO NOT over knead it.
5 - 8 minutes is the most it ever takes.
You will need to add flour, from the board, every so often because the dough is still a bit sticky, but again only as needed.
You want to achive a moderately stiff dough, that is smooth and elastic.
Put dough in a warm, greased bowl, cover with warm towel,and let rise 30 minutes.
In the winter I put the whole bowl in my sink with some warm water because the air is chilly.
After 30 minutes, remove the dough, divide it in half.
Grease a pizza pan, and sprinkle with corn meal.
Smooth the 1/2 dough ball onto your greased pizza pan, be patient you have to spread it really thin!
, add sauce, mozzerella and toppings of your choice.
Bake at 450 degrees 10 - 15 minutes.
I actually use a Pizzaz pizza cooker and it works great.
If you don't make 2 pizzas you can freeze the other in a ziploc bag.
Be sure to grease it first, to keep it from sticking to the bag.
It thaws quickly, with an hour or so.","url":"https://recipe.bluelayer.org/recipe/11513/super-thin-pizza-dough"},{"id":"11477","title":"Tex's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)","directions":"In a mixing bowl, dissolve the yeast and sugar in the warm water
Beat in 1 cup of the flour
Combine the rest of the flour with the oil, salt, herbs, and olives, then add to the bowl.
Mix until you have a dough that is elastic, but easy to handle.
Add a little more flour or water if necessary.
Transfer the dough to an oiled bowl.
Cover the bowl with cling film.
Allow to prove for at least 2 hours at room temperature, or until the dough has doubled in size
Flick the dough so that it begins to drop, almost to it a original size.
Remove from bowl and place on your oiled work surface.
Knead then form into a long brick shape
Divide into as many equal-sized pieces as you like according to the size of pizza you want
Form into equal size balls and allow to prove again for at least 30 mins
Cut and divide into smaller balls if necessary.
Then take any dough balls you aren't ready to use, wrap in cling film then freeze
Shape with a rolling pin first, then your hands.
Make sure the middle is thinner by working outwards with your fingers.
Transfer to a baking tray or pizza stone.
Add your favourite toppings and herbs while on the tray
Cook at 220C/gas mark 7 (425F) on the bottom shelf of the oven, for approximately 15-25 minutes (rotating the tray halfway through) or until the crust is golden brown","url":"https://recipe.bluelayer.org/recipe/11477/texs-pizza-dough"},{"id":"11401","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, oregano, dried
spices, basil, dried
oil, olive, salad or cooking","directions":"Combine the yeast, sugar and warm water in a bowl.
Stir well to dissolve the yeast and sugar.
Let sit for 3-5 minutes to let the yeast bloom (or wake up).
You'll see foam on top when its awake and ready to go.
While you're waiting for the yeast, combine the flour, basil, oregano and salt in a large bowl.
Stir well to evenly distribute the salt.
Add the olive oil (it will get sired/mixed in during kneading).
Once the yeast water is foamy on top (see photos below) stir it into the flour mixture.
Stir it with a spoon until it forms a loose ball.
Turn it out onto a counter and begin to knead the dough.
Knead well for 10 minutes.
Sprinkle flour on the countertop sparingly as you knead.
If you add too much flour the dough will end up dense (more like a bagel) rather than light like a pizza dough.
To use the dough the same day, form the kneaded dough into a ball (or cut and form into four small balls for individual pizzas).
Spray a bowl with non stick spray, place the dough inside and turn it to coat with oil.
Cover the bowl loosely and let it rise in a warm place for one hour.
An hour later, after it has risen, punch it down to release some gasses and stretch it into a 16 round base.
Bake in a preheated (completely preheated, no short cuts here) oven at 230C for 10-12 minutes or until the edges are brown and crispy.
Making sure the oven is well heated before hand will ensure that the bottom cooks and gets nice and crispy.
If you are going to add toppings, cook the pizza plain for a few minutes before adding the toppings and returning to the oven for the remaining time.","url":"https://recipe.bluelayer.org/recipe/11401/pizza-dough"},{"id":"11229","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"Disovle sugar in warm water.
Sprinkle in yeast and allow to set until it's foamy.
Add flour, salt and oil and mix for 7 mins in electic mixer.
Remove from mixer and allow to rise in an oiled bowl until doubled in size.
Punch down and then split in two and allow to rise a second time.
Roll into pizza size desired and add toppings.
Bake in 550 degree oven until golden brown.","url":"https://recipe.bluelayer.org/recipe/11229/pizza-dough"},{"id":"11094","title":"Garlic and Oregano Pizza Dough","ingredients":"wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder","directions":"Mix yeast and water (follow directions on yeast packet for proper water temperature), and set aside for 5-7 minutes.
Combine flour, salt, dried oregano, and powdered garlic in a large mixing bowl.
Create a well in the middle of the mixture and add one half of the yeast/water mixture.
Work the water/yeast mixture in by hand.
Dough should be very crumbly, and not really hold together.
Add olive oil and the rest of the water/yeast mixture, and continue to combine by hand until dough is soft and smooth.
(Alternate, if using fresh oregano and garlic) Add to the above step, add in garlic and oregano, and combine by hand until dough is soft and smooth.
Place dough on a flat surface and vigorously knead for about 10 minutes.
Alternatively, using an electric mixer with a dough hook, let the mixer work the dough for about 7 minutes under low-medium setting.
Put dough in a greased bowl (or a lightly oiled bowl), and make sure grease/oil covers the outside of the dough.
Let rise for 45-60 minutes in a warm (80-90 degree) place.
Once dough has risen (increased to about double in size), punch it down (about three firm punches to the dough's surface), knead for another 2-3 minutes, and allow to rise again, per the instructions above).
Repeat this step for a total of three rises.
After the dough has risen for the third time, separate into two pieces (or more, if smaller pizzas are desired).
Roll pizzas out into 13-14 inch circles and top as desired.
Bake in a 475 degree oven for 20-25 minutes, or until crust is crispy and golden brown.
A baking stone is strongly recommended.
If using a baking stone, lightly sprinkle with corn meal to prevent sticking.
To parbake (half bake the dough, and save for later), follow the above baking directions, but only bake for 8-10 minutes.
Allow to cool, wrap in plastic wrap, and refrigerate for up to 24 hours, or freeze so they'll last longer.
Alternative baking method - if your oven has the capability to do so, preheat oven and baking stone to 600 degrees.
Adjust cooking time to 5-10 minutes, or until crust is crispy and golden brown.
This method can also utilize bread flour, as it cooks at a high enough temperature to allow the bread flour to rise properly during cooking, yet not allow the glutens to break down during cooking and cause the dough to collapse, thus making for a soggy pizza.
This is my preferred method, as it allows for a reduced cooking time and more of a \"brick oven pizza\" flavor and crispiness.
It's also the preferable method to cook pizzas with more liquid ingredients, such as tomato sauce, fresh tomatoes, etc.","url":"https://recipe.bluelayer.org/recipe/11094/garlic-and-oregano-pizza-dough"},{"id":"11089","title":"Melanie's Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Mix all ingredients together.
When dough is mixed roll onto a floured surface.
Once it has been spread onto a cookie sheet or a pizza pan, bake at 150 for 10 minutes.
Add toppings and continue baking at 375 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11089/melanies-pizza-dough"},{"id":"11012","title":"Toni's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
honey
oil, olive, salad or cooking
spices, pepper, black","directions":"Mix the flour, salt and pepper.
Stir in the honey and olive oil.
Dissolve yeast in the water and let rise for 10 minutes.
Make a well in the centre of the flour and pour in the yeast mixture.Mix with your hands to form a dough.
Transfer to a floured surface and knead for 10 minutes until the dough is smooth and pliable.
Lightly oil a bowl and place the dough, cover with platic wrao and let rise 1-2 hours until doubled in size.
Punch down the dough and knead for a few more minutes.
Divide the dough into 6 pieces and shape each into a ball.
Rest for 10 minutes on an oiled tray.
Flatten and pull with your fingers and hands until you shape into a 20cm circle.
bake in a preheated oven at 180C with your favourite toppings for about 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/11012/tonis-pizza-dough"},{"id":"11006","title":"Deep Dish Pizza","ingredients":"beef, grass-fed, ground, raw
tomato sauce, canned, no salt added
house of pasta, pizza dough,
cheese, mozzarella, low sodium","directions":"Preheat oven to 425.
Cook meat until brown.
Drain.
Add tomato sauce and cook until heated.
Coat baking dish with cooking spray.
Unroll pizza crust dough and press into bottem and halfway up sides.
Tot bottem of pizza crust with mixture.
Bake at 425 for 12 minutes.
Top with cheese, and bake another 5 minutes until crust is browned and cheese is melted.
Cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/11006/deep-dish-pizza"},{"id":"10886","title":"Italian Feather Bread Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes.
Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
Knead the dough with your hands until soft and smooth.
Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough.
Let dough rest for 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/10886/italian-feather-bread-pizza-dough"},{"id":"10875","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix ingredients until a dough is formed that is not sticky.
Cut dough into ideal ball sizes (8 oz.
), fold and tuck the bottom until dough ball is smooth.
Place several onto a tray, cover with plastic wrap, and let sit approximately 45 minutes.
Remove dough ball, and stretch either using a dough press or your hands.
Before applying toppings, sauce, and cheese, make several small holes in the dough so that it can cook all the way through.
After adding toppings, etc.
Place in 450F oven for approximately 5 minutes.","url":"https://recipe.bluelayer.org/recipe/10875/pizza-dough"},{"id":"10593","title":"Easy Pizza Dough for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched
spices, parsley, dried
semolina, unenriched","directions":"Add ingredients to pan in order listed, set bread machine on\"dough\" and walk away.
After the cycle is completed, lightly coat dough ball in flour and roll or slap out to desired size.
Top with desired sauce, cheeses, meats and/or veggies and bake at 450 until cheese is golden brown.
Will make a 9-10\" pizza of average thickness, or a 13-14\" thin crust pizza.
For best results, bake on a preheated baking stone sprinkled with corn meal.
Notes: You may substitute beer for all or part of the water.
I've used 3/4 cup flat beer and 1/4 water with excellent results.
A teaspoon of semolina may be added as well -- it provides a nice crunchiness to the dough when baked.
Corn meal can be substituted for the semolina (and likewise, semolina can be used to dust the pizza peel and/or baking stone).","url":"https://recipe.bluelayer.org/recipe/10593/easy-pizza-dough-for-bread-machine"},{"id":"6542","title":"Sausage Bread*** Classes: Italian, Breads","ingredients":"• - G. Granaroli XBRG76A
• 1/4 lb Shredded mozzarella
• - MM:MK VMXV03A
• 1/4 cup Grated cheese
• 1 lb Pizza dough
• Salt and pepper
• 4 Sausage one-way links
• Egg clean (1 egg whipped
• 1 large Onion cutped
• With 1 tbsp water)
• 1 large Pepper","directions":"1. Allow dough add until eventually double in just dimensions. (over 4 several hours) Squeeze sausage meat versus pores and skin and crumble.
2. Sautee with onion and cutped pepper. Drain nicely. Punch down dough and slice in just fifty percent. Roll into a rectangle.
3. Best with 50 percent meat and cheeses. Roll up and desired place in shallow baking pan seam aspect down.
4. Repeat with other dogh. Brush egg clean higher than either loaves. Lower 3 slitsp 1\" inside every single loaf.
5. Bake at 375 for 25-30 min. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6542/sausage-bread-classes-italian-breads"},{"id":"6530","title":"Regular Pizza Dough 1","ingredients":"• 1/4 cup Water (110 to 115°F.)
• -115 Ranges F.)
• 1/2 tsp Sugar
• 1 tbsp Olive Oil (House Temperature)
• 1/2 tsp Salt
• 1 1/2 cup Unbleached Flour
• 1/2 package Dry Yeast
• Much more Flour
• 1/4 cup Very hot Water (110 to
• Further more Water
• HAND Treatment:","directions":"1. Pour the to start with 1/4 Cup of water into a medium bowl and add the sugar and salt, stirring to dissolve the sugar.
2. Sprinkle the yeast already mentioned the water mix, stirring when to mixture and allow for sit for 5 minutes till the supreme is bubbly and the yeast includes bloomed.
3. Stir inside of the getting hot water and the oil. Desired place the flour in just a major bowl and include the water and oil mix to it.
4. Stir, incorporating more than enough flour to create a gentle dough that will pull absent from the facetsp of the bowl.
5. If it is also dry, add a minor water a tbls at a period. Turn the dough out on a perfectly-floured get the job done show up, sprinkle the ultimate with a minor further more flour.
6. Knead until it turn out to be unbelievably springy, elasticup and Pretty delicate. It ought to be light-weight in bodyweight, if it is major, you add retain the services of way too substantially flour and it will not add well.
7. Style into a gentle ball and allow rest on the hard work show up whilst you clean and fresh the enormous bowl.
8. Spray with a non-adhere spray. Put the ball of dough into the bowl and switch it earlier mentioned to choose some of the spray on the best.
9. Deal with with plasticup wrap or a hot, wet, fresh dishtowel. Allow the dough add inside of a hot, draft cost-free location till double in volume, pertaining to 1 1/2 to 2 several hours.
10. If the dough rises in advance of you are well prepared, punch it down inside the bowl through kneading developing certainly all of the air is long gone.
11. Convert it already mentioned and reshape it into a ball and allow add back. If the best is dry, retain the services of a minimal olive oil to grease it.
12. You can punch the dough down and include the bowl and retain the dough refrigerated for up to 2 times right before making it possible for it add at area temperature.
13. For a skinny, crisp pizza crust punch the dough down and switch out and spread about a pizza pan or baking sheet or a bakers peel.
14. Cover with filling and topping, baking at at the time. For thicker, softer pizza crust punch the dough down and change out shaping as over and then cover lightly with a contemporary dishtowel.
15. Allow for add around 30 minutes prior to masking with filling and topping. Can make ample dough for one 12 to 14 inch spherical pizza, 2 7 to 8- inch spherical pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.
16. Against Pizza Cookery through Ceil Dyer.","url":"https://recipe.bluelayer.org/recipe/6530/regular-pizza-dough-1"},{"id":"6528","title":"Pizza Dough #2","ingredients":"• 1 package Dry yeast
• 1 3/4 cup Hot faucet water
• 1/2 tsp Salt
• 2 cup Flour","directions":"1. Already with a mixer mix (if hand-kepint mixer) 2 minutes large pace or (if you consist of a every month mixer) 2 minutes medium rate.
2. Then add: 1 cup flour And intently mix higher tempo for one added moment. Then add as a result of hand kneeding for 5 minutes least: 1 cup flour (or excess if dough is also sticky) Kneed this until finally the dough is gentle yet efficiently handlable with out staying much too sticky.
3. Place in just a bowl greased with olive oil inside of a warme (yet became off!) oven included with a fabricup and allow the dough add until finally it is doubled ~ normally takes above 1 1/2 hrs or as a result.
4. Once dough contains risen punch it down and different it into possibly 2 for 2 thick crust pizzas or 4 for 4 slim crust pizzas and intently, by means of spinning and tossing the dough condition it into olive oil greased (lightly) pans.
5. Be thorough you wear't throw it way too higher! Place on supreme your favored sauce and fixings and bake for 20 minutes or until eventually edges glance finished (baking year is dependent on the oven) at 375 f","url":"https://recipe.bluelayer.org/recipe/6528/pizza-dough-2"},{"id":"6527","title":"Mama Lorraine's Pizza Dough","ingredients":"• 1 package Yeast
• 1 1/3 cup Lukewarm water
• 1/3 cup Honey
• 3 cup Flour (mix white &
• 1/3 cup Cooking oil
• -entire wheat) Salt","directions":"1. Inside of a Pretty superior mixing bowl, add water and yeast. Dissolve yeast. Add honey and oil. Stir nicely.
2. Cover flour, one cup at a season until dissolved, then add rest to deliver a bread dough regularity. Just take dough in opput to bowl and on floured seem, knead for about 5 minutes.
3. Roll into ball and in cooled bowl put into a very hot oven for an hour to add. Once an hour, grease a cookie sheet and flatted dough lightly all more than, create edges appear up on aspects.
4. Turn oven to 350°F, put dough on cookie sheet in just oven for 15 minutes. Get out, add toppings and sauce, then cook for 20 much more minutes at 370-375°F.
5. Check seriously. If cheese browns way too prompt, cook extended at a reduce temperature. Resource: MamaLorraine, 1975.","url":"https://recipe.bluelayer.org/recipe/6527/mama-lorraines-pizza-dough"},{"id":"6526","title":"Fresh Traditional Pizza Dough","ingredients":"• 1 package Dry Chaoticup Yeast
• 3/4 cup Chilly milk
• 1/2 cup Heat water
• 2 tbsp Olive Oil
• -(105-115°F)
• 3 cup All-Motive flour
• 1/8 tsp Sugar
• 1 1/2 tsp Salt","directions":"1. For 2 16 inch crustsp (Foods Processor Instructions) Mix the yeast and 1/4 tsp sugar in just the 1/2 cup of very hot water.
2. Allow stand for 10 minutes, till bubbly. Evaluate the DRY elementsp into the bowl of the processor. Stir the 3/4 cup milk into the performed yeast mix.
3. Transform on the processor and pour inside of the yeast mix, then the oil, close the device the moment the dough contains massed on the blade.
4. The dough will be tender. Allow it to unwind 5 minutes. Transform on the processor for a number of seconds further (no further more than 5) Switch the dough out on to a lightly floured seem and knead as a result of hand pertaining to 60 strokes.
5. Allow for the dough add in a included bowl until doubled (above 1 hr.) Divide the dough in just 50 %.
6. The dough may possibly be held covered in just a awesome Place (up to an hour) Employ it quickly, refrigerated it or even freeze it.","url":"https://recipe.bluelayer.org/recipe/6526/fresh-traditional-pizza-dough"},{"id":"6524","title":"Pizza Dough #1","ingredients":"• 1 package Fast paced dry yeast
• 1/2 tsp Salt
• 3/4 cup Hot water
• 2 tbsp Olive or vegetable oil
• 1/2 tsp Sugar
• 2 cup All-cause flour","directions":"1. Dissolve the yeast in just the water. Stir inside sugar, salt, oil and one and 3/4 cups of the flour.
2. Turn on to a nicely-floured board and knead until eventually delicate and elastic. This must choose more than 5 minutes.
3. Knead inside plenty of of the staying flour to reduce sticking. David Andrews","url":"https://recipe.bluelayer.org/recipe/6524/pizza-dough-1"},{"id":"6523","title":"Herb Pizza Dough","ingredients":"• 1 package Occupied dry yeast
• 2 1/4 cup All-rationale flour
• Web page 160
• 1 tsp Sugar
• 1/2 tsp Salt
• 7/8 cup Hot water,
• 1 tbsp Garlicup olive oil,
• -@110°F
• -excess as essential **
• 1/4 cup Cutped herbs,
• Oil and cornmeal for pan
• -optional *","directions":"1. Stir with each other the yeast, sugar and hot water. Allow stand until foamy, above 10 minutes. Inside the effort and hard work bowl of a foods processor equipped with the metal blade, cut the herbs.
2. Turn off cream. Add flour and salt. Transform the cream on and off a few of situations. Although the cream is functioning, include yeast.
3. Technique until the dough types a ball at the aspect of the bowl. Add garlic, olive oil and course of action for 30 to 40 seconds even further.
4. Go dough to a bowl that adds been oiled with olive oil. Transform the dough until eventually the comprehensive show up is made up of been covered with the oil.
5. Address bowl with a moist towel and allow to add in just a hot draft cost-free House for 1 hour or till doubled.
6. Roll out on a evenly floured look and if dough is also elastic, check out tossing it versus hand to hand to flatten it out.
7. Lightly grease the pizza pan with a tiny oil and sprinkle with cornmeal. Location the dough on the pizza pan and slim the edges.
8. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a minor added oil and continue with recipe.
9. Resultsp in adequate dough for one 12\" crust. Consider basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.","url":"https://recipe.bluelayer.org/recipe/6523/herb-pizza-dough"},{"id":"6521","title":"Pizza Dough","ingredients":"• 1 tbsp Instant escalating yeast
• 1/2 tsp Salt
• 1 cup Flour
• 1/2 tsp Sugar
• 1 cup Luke hot water
• 2 1/4 cup Flour
• 2 tbsp Vegetable oil","directions":"1. Inside a higher bowl mix yeast and 1 cup of flour, then add in just water,oil, salt and sugar. Cover 2 to 2-1/4 cups of flour or ample to create a delicate dough.
2. Knead until eventually tender and elastic. Place in just a evenly greased bowl, turning dough to grease all around.
3. Cover with a tea towel and allow add inside a very hot Space for 1 to 1-1/2 several hours or until eventually dough doubles in just sizing.
4. Punch down and divide dough inside 50 %. Preheat oven to 425°F. Grease pizza pans and roll out dough on evenly floured show up into a 12\" circle.
5. Place on pan. Allow add for 10 minutes. Put on topping and bake in accordance to recipe guidelines. OPTION: For a crustier backside, precook dough marginally (over 10 minutes or till edges are lightly browned).
6. Then put on topping and cook yet another 10 minutes until cheese is golden brown. TO FREEZE DOUGH: Spread dough on to pans, cover with plasticup wrap and freeze.
7. After frozen, put inside plasticup freezer bag. Retains perfectly for one thirty day period. Thaw inside fridge.","url":"https://recipe.bluelayer.org/recipe/6521/pizza-dough"},{"id":"6427","title":"CRUSTY PIZZA DOUGH Classes: Breads, Principal dish","ingredients":"• 1 package Fast paced dry yeast
• 2 tsp Olive oil
• 1 cup Hot water
• 3 1/2 cup Flour
• 1/2 tsp Salt
• Cornmeal","directions":"1. Dissolve yeast in hot water in just warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Connect bowl and dough hook, Transform to tempo 2 and combine 2 minutes.
2. Proceeding on tempo 2, include staying flour, 1/2 cup at a year, until finally dough clings to hook and cleans facet of bowl.
3. Knead on pace 2 for 5 minutes.Place in just greased bowl, turning to grease ultimate. Cover, allow add in hot place, cost-free in opput to draft, till doubled in just vast majority, concerning 1 hour.
4. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Drive dough throughout backside of pan, forming a collar over gain to maintain filling.
5. Best with most well-liked fillings. Bake at 450°F for 15 to 20 minutes. Generate:one 14 inch pizza.","url":"https://recipe.bluelayer.org/recipe/6427/crusty-pizza-dough-classes-breads-principal-dish"},{"id":"6397","title":"Easy Pizza Dough","ingredients":"• 4 1/2 cup All motive flour
• 1/2 tsp Salt
• 1 Envelope dry hecticup yeast
• 1 1/4 cup Hot water","directions":"1. Inside of superior bowl, add 2 cups flour, the yeast and salt. With electrical mixer, slowly but surely beat in water; overcome 2 minutes, from time to time scraping bowl with rubber spatula.
2. With mixer on medium rate, beat in just 1/2 cup flour; beat 2 minutes, unti dough is rigid. Stir in 1 1/2 cups flour.
3. Sprinkle new effort and hard work appear with 1/4 cup flour. Knead dough on floured look, 6-8 minutes.
4. Spray huge bowl with nonstick spray. Place dough in just bowl; cover with plasticup wrap and kitchen area towel.
5. Allow for add 1 hour or until doubled inside volume. Punch down dough; allow for rest 15 mintues. Divide dough inside 50 percent.
6. Sprinkle fresh new energy show up with 2 T flour. Roll 1/2 of dough into 13\" spherical; elevate on to a 12\" pizza pan.
7. Pinch edges to sort a rim. Exchanges: 1 1/2 B. For each serving: 116 cal, 0 gm weight.","url":"https://recipe.bluelayer.org/recipe/6397/easy-pizza-dough"},{"id":"6384","title":"Foccaccia*** Types: Italian, Breads","ingredients":"• - G. Granaroli XBRG76A
• Olive oil
• - MM:MK VMXV03A
• Seasonings
• 1 lb Pizza dough","directions":"1. Allow the dough add for regarding 4 hrs until double in measurement. Punch down and roll out to in good shape a shallow paking pan or pizza pan.
2. The dough should really be around 1 inch thick. Spread olive oil thinly on final. Salt and supreme with a year of you conclusion.
3. I get pleasure from Rosemary. You can far too add solar-dried tomatoes, garlic, onions, or any other herbs.
4. Bake at 375 for 25-30 min or until finally golden. Cut into squares and serve. Web page 109","url":"https://recipe.bluelayer.org/recipe/6384/foccaccia-types-italian-breads"},{"id":"5788","title":"Pepper & onion pizza","ingredients":"2 heavy crimson peppers
4 tablespoons olive oil, moreover far more for drizzling
2 higher onions, sliced
450g/1lb white bread and pizza incorporate
200g/7oz mozzarella cheese, sliced
400g/14oz canned chopped plum tomatoes, tired
3 garlic cloves, thinly sliced
salt and recently flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Halve the peppers and roast inside of the oven till blackened all higher than. Depart right up until chilly ample to regulate, then diligently peel off the skins. Minimize the flesh into thick strips, discarding the seeds. Go away the oven upon.
Then, warmth 2 tablespoons olive oil in just a frying pan, and sweat the onions carefully for 5 minutes right up until softened nonetheless not colored. Fixed apart.
Then, deliver up the pizza dough just after the packet guidelines, substituting 2 tablespoons oil for a related total of the liquid dimensions. Roll out into a 30cm/12inside of spherical upon a floured effort appear, then drop on to a baking tray.
Then, include the pizza foundation with the mozzarella. Scatter about the tomatoes, onions and peppers, then the garlic. Period with salt and pepper, drizzle with olive oil and depart in just a heat Space for 20â€\"30 minutes until eventually the dough contains doubled in just thickness.
Finally, bake in just the oven for 15â€\"20 minutes right up until golden and effervescent. Provide scorching. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5788/pepper-onion-pizza"},{"id":"5163","title":"Cici's Pizza Cherry Pizza","ingredients":"Crumb Topping:
- 1/2 cup all-cause flour
- 3 tablespoons granulated sugar
- 1 tablespoon dim brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 adhere) cold unsalted butter, lower into minimal sections
- 1 fresh or thawed frozen offer pizza dough (about 1 pound) One 20-ounce can cherry pie filling","directions":"1. First, preheat the oven to 450°F.
2. Next, to deliver the crumb topping, whisk with each other the flour, granulated sugar, brown sugar, and salt. Lower in the butter making use of a pastry cutter and combination till the mix resembles coarse evening meal, then fixed the topping blend apart.
3. Then, spread the pizza dough into an 8- to 10-inch circle and point on a sheet pan or pizza pan. Pierce the dough all over with the tines of a fork and put it in the very hot oven for 5 minutes.
4. Finally, remove the dough from the oven and spread it with the cherry pie filling.","url":"https://recipe.bluelayer.org/recipe/5163/cicis-pizza-cherry-pizza"},{"id":"4518","title":"Garden New Calzones","ingredients":"Vegetable oil cooking spray, 3/4 cup mushrooms (sliced), 3/4 cup zucchini (halved lengthwise, thinly sliced), 1/4 cup red bell pepper (diced), 1/4 cup yellow bell pepper (diced), 1/4 cup green onion (sliced), 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1 (10 ounce) can refrigerated pizza crust dough, 4 tablespoons light mozzarella cheese, 4 tablespoons light spaghetti sauce, 1 egg white (crushed)","directions":"Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray. In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4 vegetable mix upon each square, leaving a 1/2-inch edge on each square. Fold dough in half about filling. Push edges with fork to seal. Brush with egg white and create 3 slits upon top of each calzone. Bake 12 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4518/garden-new-calzones"},{"id":"2030","title":"Artichoke Pesto Pizzas","ingredients":"You’ll Have to have:
1⁄2 Tbsp olive oil,
as well
as
additional for brushing
4 oz cremini mushrooms, stemmed
and sliced1 clove garlic, minced Salt
and black pepper to taste Pizza Dough
1⁄2 cup delicate goat cheese
1⁄2 cup marinated
artichoke hearts
1⁄4 cup oil-packed sundried tomatoes
1⁄4 cup created pesto
1 cup Tomato Sauce","directions":"• Warm the olive oil in a sauté pan in excess of medium-high heat. add the mushrooms and Garlic and sauté for regarding 5 minutes, until the mushrooms are caramelized and comfortable. Year with salt and pepper. • Preheat a grill applying a 2-zone fire (look at “Move Superior and Small”), one zone large and the Other small. End the lid as a result that the heat can correctly create up. Although the grill heats Up, divide the dough into 2 equivalent balls. Employing a perfectly-floured energy show up and a Rolling pin, extend the dough into 12\" circles. • Space one of the dough circles on a flippantly floured pizza peel. Brush the best with oil And tumble the dough right on to the scorching chapter of the grill. Cook for more than 30 seconds, Right up until the dough commences to brown, then Use a couple of tongs to rotate it 45 ranges. Cook For one more 30 seconds, coming up with diamond-fashioned grill marks on the crust. Switch the Dough and put, uncooked aspect down, on the cooler facet of the grill. Performing instantly, top 1st with fifty percent of the cheese, then 50% the artichokes, sundried tomatoes, mushrooms, Pesto, and pizza sauce. Conclusion the best and cook for 2 to 3 minutes, right up until the cheese Starts to soften. Seek the services of your tongs to diligently rotate the pizza 45 concentrations and progress Cooking for one more second or 2, until the crust is crisp and the cheese is entirely Melted. Repeat with the other pizza. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2030/artichoke-pesto-pizzas"},{"id":"1926","title":"Stone Fruit Pizzas","ingredients":"You’ll Will need: 1⁄2 cup balsamic vinegar 1 Tbsp honey Pizza Dough 2 lbs. merged stone culmination (peaches, plums, apricots), halved and pitted Olive oil, for brushing 1 cup small-excess weight ricotta or mascarpone cheese * Mascarpone, a creamy, spreadable Italian cheese, Makes for a suitable dessert Pizza. It’s further more caloric than ricotta, consequently be careful of the component dimensions if applying. * If manufacturing the dough expressly for Those people pizzas, lower the salt by way of 50% and triple the Total of sugar. How to Deliver It: • Preheat a grill utilizing a 2-zone fire (check out “Transfer large and small”), one zone large and the Other small. End the lid as a result that the heat can accurately create up. Despite the fact that the grill heats Up, simmer the balsamic and honey in a little saucepan preset around medium-small heat for Above 10 minutes, until the liquid includes decreased by way of over 3-fourths. • Cook the fruit on the latest element of the grill, flesh aspects down, for more than 5 minutes, Until caramelized and comfortable. Change and grill for an additional 2 to 3 minutes, until the bottoms Are tender. Remove and minimize into 1⁄4\" sections. • Divide the dough into 2 equivalent balls. on a nicely-floured seem, use a rolling pin to Extend each ball into 12\" circles. • Level one of the dough circles on a flippantly floured pizza peel. Brush the top with oil And drop it specifically on to the sizzling chapter of the grill. Cook for more than 30 seconds, until the Dough commences to brown, then use a few of tongs to rotate it 45 stages. grill for Yet another 30 seconds, designing diamond-formed grill marks on the crust. Change the dough And position, uncooked aspect down, on the cooler aspect of the grill. Doing the job out of the blue, spread fifty percent Of the cheese on the pizza, then top with 50% of the grilled fruit slices. Finish the grill Final and enable the pizza grill for 2 to 3 minutes. Employ the service of your tongs to rotate the pizza 45 Amounts and commence grilling for yet another moment or 2, till the crust is crisp below. Repeat with the other pizza. Drizzle the balsamic over the tops of the pizzas. Makes 6 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1926/stone-fruit-pizzas"},{"id":"1899","title":"Kale & Bacon Pizzas","ingredients":"You’ll Need to have: Pizza DoughOlive oil for brushing
11⁄2 cups shredded provolone, fontina, or smoked mozzarella
1 cup Tomato Sauce
4 strips bacon, cooked until frivolously crisp
and weakened into
1⁄2\" parts Split Kale, chopped into chunk-dimensions
areas * Sense cost-free to exchange grilled kale with sautéed spinach or broccoli rabe.","directions":"• Preheat a grill getting a 2-zone fire, one zone large and the other reduced. Conclusion the lid As a result that the warm can fundamentally create up. • Divide the dough into 2 equivalent balls. Applying a effectively-floured get the job done show up and a Rolling pin, extend the dough into 12\" circles. • put one of the dough circles on a evenly floured pizza peel. Brush the best with oil And tumble the dough straight on to the warm element of the grill. Cook for in excess of 30 seconds, Until the dough commences to brown, then use a couple of tongs to rotate it 45 stages. Cook For yet another 30 seconds, planning diamond-fashioned grill marks on the crust. Change the Dough and Area, uncooked aspect down, on the cooler aspect of the grill. Doing work instantly, top To start with with 50 percent the cheese, then fifty percent the sauce, bacon, and kale. Conclusion the grill ultimate and Enable the pizza cook for 2 to 3 minutes, until the cheese starts off to soften. Employ the service of your tongs to Rotate the pizza 45 amounts and carry on cooking right up until the crust is flippantly charred and Crisp below and the cheese is entirely melted. Repeat with the other pizza. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/1899/kale-bacon-pizzas"},{"id":"1898","title":"Sausage & Pepper Pizzas","ingredients":"2 hyperlinks raw chicken sausage
2 medium bell peppers (green, pink, or yellow), stemmed, cored,
and
quartered
1 large red onion, sliced into
1⁄4\"-thick rings
and skewered with toothpicks
2 jalapeño peppers (optional) Pizza Dough Olive oil for brushing
11⁄2 cups diced clean mozzarella
1 cup Tomato Sauce * You can moreover employ cooked chicken sausage in opposition to providers which includes
Al Fresco. Exactly Reduce
and lay them on top of the pizza.","directions":"• Preheat a grill utilizing a 2-zone fire (check out “Transfer Superior and small”), one zone superior and the Other small. Destination the sausages, peppers, onions, and jalapeños (if applying) around the Newest portion of the fire. grill, turning, for more than 10 minutes, right up until the sausage is Cooked all the direction in the course of, the onions are gentle and browned, and the pores and skin on the Peppers is blistered. Reduce equally the sausage and the bell peppers into chunk-measurement areas And thinly reduce the jalapeños. • Divide the dough into 2 equivalent balls. Employing a perfectly-floured effort show up and a Rolling pin, extend the dough into 12\" circles. • Destination one of the dough circles on a flippantly floured pizza peel. Brush the top with oil And fall the dough immediately on to the incredibly hot component of the grill. Cook for over 30 seconds, Until the dough commences to brown, then use a few of tongs to rotate it 45 concentrations. Cook For an additional 30 seconds, producing diamond-fashioned grill marks on the crust. Turn the Dough and put, uncooked aspect down, on the cooler facet of the grill. Doing the job instantly, top Very first with 50% the mozzarella, then 50% the sauce, sausages, onions, and peppers. Stop The grill final and permit the pizza cook for 2 to 3 minutes, until the cheese starts off to soften. Employ the service of your tongs to rotate the pizza 45 amounts and proceed cooking till the crust is Evenly charred and the cheese is totally melted. Repeat with the other pizza. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1898/sausage-pepper-pizzas"},{"id":"1897","title":"Meatball Pizzas","ingredients":"With Olives & Caramelized Onion You’ll Need to have:
1 Tbsp olive oil,
additionally
additional for brushing
2 medium onions, thinly sliced Salt Pizza Dough
11⁄2 cups chopped new mozzarella
1 cup Tomato Sauce, heated
8 leftover grilled Meatballs, or retail store-purchased meatballs, sliced
1⁄4 cup Kalamata olives, chopped * Do-it-yourself dough is generally perfect, nonetheless for this
and
all the pizza recipes, new, Keep-purchased dough will function just wonderful.","directions":"• heat the olive oil in a heavy saucepan previously mentioned lower warm. add the onions and a pinch of Salt and cover. Cook, stirring at times as a result that the onions wear’t adhere, for about 15 Minutes, until amazingly comfortable and flippantly browned. • Preheat a grill working with a 2-zone fire (perspective “Move large and Lower”), one zone large and the Other small. Conclusion the lid consequently that the warm can perfectly develop up. When the grill heats, Divide the dough into 2 equivalent balls. Employing a very well-floured function seem and a rolling Pin, extend the dough into 12\" circles. • Issue one of the dough circles on a frivolously floured pizza peel. Brush the best with oil And drop the dough instantly on to the very hot aspect of the grill. Cook for about 30 seconds, Until the dough starts off to brown, then employ the service of a few of tongs to rotate it 45 stages. Cook For a different 30 seconds, acquiring diamond-formed grill marks on the crust. Turn the Dough and vacation put, uncooked facet down, on the cooler facet of the grill. Doing the job suddenly, top 1st with 50 percent the mozzarella, then fifty percent the sauce, meatballs, olives, and onions. Finish The grill final and make it possible for the pizza cook for 2 to 3 minutes, right up until the cheese starts off to soften. Use your tongs to cautiously rotate the pizza 45 stages and proceed cooking for A further instant or 2, until the crust is crisp less than and the cheese is completely melted. Repeat with the other pizza. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1897/meatball-pizzas"},{"id":"1896","title":"Pizza Dough","ingredients":"You'll Require:
1 cup very hot water
1 Tbsp sugar or honey
1⁄2 tsp salt
1 envelope prompt yeast
21⁄2 cups flour (we which includes King
Arthur),
additionally even more for kneading
and rolling* *
Any of the pizzas in the coming internet pages can be developed nutritious by way of having
50% entire- Wheat
and
50%
all-explanation flour. That will
add the
two protein
and fiber counts within
All of your creations.","directions":"• Blend the water, sugar, and salt in a large bowl and sprinkle with the yeast. Let to sit for 10 minutes When the water activates the yeast. Stir in the flour, working with A picket spoon to consist of. Once the dough is no more time sticky, Space on a chopping Board, cover with a lot more flour, and knead for 5 minutes, folding the dough over on by itself And utilizing the heel of your hand to drive it into the reducing board. Return the dough to the Bowl, protect with plastic wrap, and permit the dough add at space temperature for at minimum 90 minutes. Makes adequate dough for 2 10\" pizzas. The dough will maintain, included, in The fridge for up to 2 times.","url":"https://recipe.bluelayer.org/recipe/1896/pizza-dough"},{"id":"1895","title":"The Perfect Grilled Pizza","ingredients":"You'll Have to have: Pizza Dough Olive oil for brushing and drizzling 11⁄2 cups fresh new mozzarella, chopped* 1 cup Tomato Sauce More than 10 fresh new basil leaves *Pure packaged mozzarella is a fantastic alternative, still it's not as delightful. How to Deliver It: • Preheat a grill taking a 2-zone fire, one zone about superior heat and the other above lower. Conclude the lid as a result that the warm can the right way develop up. • Divide the dough into 2 equivalent balls. Operating with one ball at a period on a very well- Floured workspace, seek the services of a rolling pin to extend the dough into 10\" circles. • Comprise all of your toppings created and in arm's obtain of your grill. Location one of The dough circles on a evenly floured pizza peel. Brush the top with oil and drop the Dough straight on to the warm element of the grill. Cook for about 30 seconds, right up until the dough Starts to brown and corporation up, then seek the services of a few of tongs to rotate 45 stages and grill for One more 30 seconds, planning diamond-fashioned grill marks on the crust. Change and desired destination The uncooked aspect of the dough down on the cooler aspect of the grill. Doing the job suddenly, top With fifty percent of the mozzarella initially, then 50% the sauce and basil leaves, and a drizzle of Olive oil. Finish the top and enable the pizza grill for 2 to 3 minutes, until the cheese starts off To soften. Seek the services of your tongs to very carefully rotate the pizza 45 amounts and carry on grilling For yet another moment or 2, right up until the crust is frivolously charred and crisp down below and the Cheese is absolutely melted. Repeat with the other pizza. Lower the pizzas into 6 slices every Just before serving. Tends to make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1895/the-perfect-grilled-pizza"},{"id":"1841","title":"TRIPLE-CHEESE CALZONES","ingredients":"A 7-ounce (207 mL) can of pizza or tomato sauce ½ cup (125 mL) of ricotta cheese 2 cups (500 mL) of shredded mozzarella cheese ½ cup (125 mL) of freshly grated Parmigiano-Reggiano cheese 1 teaspoon (5 mL) of dried oregano Leaves in opposition to 1 bunch of new basil 1 pint (500 mL) of cherry tomatoes, halved 1 pound (450 g) of fresh or thawed frozen pizza dough A handful of splashes of olive oil Preheat your oven to 400°F (200°C). Switch on your convection admirer if you add one. Line a baking sheet with parchment paper. In a medium bowl, whisk with each other the pizza sauce and ricotta cheese. Stir in the mozzarella, Parmesan, oregano, basil and tomatoes. Divide the dough into 4 equivalent sections and condition each and every piece into a ball. Frivolously flour your get the job done appear, your fingers, a rolling pin and the dough balls. One at a period, flatten and roll out each and every dough ball into a 10-inch (25 cm) circle, rolling to the middle, flipping and turning the dough, using treatment not to flatten the edges. Mound one-quarter of the filling on to every spherical basically less than the “equator.” Fold the dough above the filling. Setting up at one stop, roll the edges tightly jointly, proceeding above to the other conclusion and sealing the filling in the calzone. Fold any tiny dough tail underneath. Move to the baking sheet, frivolously brush the tops with oil and lower 2 small vent holes in each for steam to escape. Bake until golden brown, above 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1841/triple-cheese-calzones"},{"id":"1615","title":"BRUNCH PIZZAS","ingredients":"12 ounces totally cooked chicken-apple sausage one-way links 1 medium red onion, reduce into ½-inch wedges 1 huge crimson bell pepper A lot more-virgin olive oil 2 teaspoons balsamic vinegar 1½ teaspoons finely chopped fresh rosemary leaves ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 pound premade pizza dough, at area temperature 2 cups coarsely grated Monterey Jack cheese ½ cup freshly grated Parmigiano-Reggiano® cheese 1. Plan the grill for lead cooking in excess of medium hot (350° to 450°F). 2. Brush the sausages, onion, and bell pepper with oil and grill them above guide medium hotth, with the lid shut, until grill marks glance, turning after. The sausages and bell pepper will choose about 6 minutes, and the onion will acquire more than 10 minutes. Chop into ½-inch ingredients. Shift to a bowl and add the vinegar, rosemary, salt, and pepper. 3. To plan the dough and grill the initially aspect, observe methods 4 and 5 for the Merguez Sausage Pizzas. 4. Top each pizza with equivalent concentrations of the Monterey Jack cheese, sausage mixture, and Parmigiano-Reggiano cheese, leaving a ¼-inch border. Return the pizzas to the grill and cook in excess of lead medium hotth, with the lid shut, right up until the cheese is melted and the bottoms of the crusts are crisp, 2 to 5 minutes, rotating the pizzas at times. Go to a slicing board and lower into wedges. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/1615/brunch-pizzas"},{"id":"1614","title":"MERGUEZ SAUSAGE PIZZAS WITH MOZZARELLA, PEPPERS, AND FETA","ingredients":"4 scallions, finishes trimmed Further-virgin olive oil 1 medium purple bell pepper, reduce into 4 planks 8 ounces clean merguez sausage 1 pound premade pizza dough, at area temperature 3 cups grated fresh new mozzarella cheese 1 cup crumbled feta cheese 3 tablespoons finely chopped fresh mint leaves 3 tablespoons thinly sliced fresh basil leaves 1. Plan the grill for guide cooking more than medium hotth (350° to 450°F). 2. Evenly brush the scallions with oil. grill the bell pepper planks around guide medium hot, with the lid shut, until smooth, 8 to 10 minutes, turning once in a while. At the exact year, grill the scallions previously mentioned guide medium hot till wilted, 2 to 3 minutes, turning after. Slice the bell pepper planks into ⅓-inch strips. Finely chop the scallions. 3. grill the sausage more than guide medium hotth, with the lid shut, until thoroughly cooked (160°F), 12 to 15 minutes, turning once in a while. Lower the sausage into ¼-inch slices. 4. Divide the dough into 4 equivalent areas. Evenly brush 4 9-inch squares of parchment paper on one aspect with oil. Roll or thrust each piece of dough on the oiled facet of the paper into an 8-inch circle in excess of ⅓ inch thick. Frivolously brush the tops with oil. Permit the dough to stand at area temperature for 10 minutes. 5. grill the dough, paper facet going through up, over lead medium hotth, with the lid shut, right up until effectively marked and company on the underside, 2 to 5 minutes, rotating as necessary for even cooking. Discard the parchment paper. Go the crusts to a function show up with the grilled facet going through up. 6. Top just about every pizza with equivalent ranges of the cheeses, sausage, bell pepper, and scallions, leaving a ¼-inch border. Return the pizzas to the grill and cook in excess of lead medium hot, with the lid shut, until the cheese is melted and the bottoms of the crusts are crisp, 2 to 5 minutes, rotating the pizzas once in a while. Shift to a chopping board. top the pizzas with mint and basil and slash into wedges. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1614/merguez-sausage-pizzas-with-mozzarella-peppers-and-feta"}]