Margherita Pizza

3:14 AM Unknown

Ingredients
  • Pizza Dough:
  • 2 tablespoons sugar
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1/2 teaspoon active dry yeast
  • 5 1/2 cups "00" pizza flour, such as Caputo
  • 2 tablespoons kosher salt
  • Tomato Sauce:
  • Two 28-ounce cans whole peeled tomatoes, packed in puree
  • Kosher salt
  • Pizza:
  • Fine semolina, for dusting
  • 1 pound fresh mozzarella, thinly sliced
  • 16 fresh basil leaves
  • Olive oil
Directions

Special equipment: Pizza stone and pizza peel

For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.

Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.

Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.

Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours.

For the sauce: Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse). Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.) Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt.

For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.

Working in four batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges.

Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick. Repeat for the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.

Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Serve hot. Enjoy!

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

The 24 hour resting period of this dough is essential to retard the formation of gluten, resulting in the signature Neapolitan chewy, puffed pizza.

Recipe courtesy of Don Antonio by Starita

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Pizza Pot Pies

3:14 AM Unknown

Total Time: 1 hr 10 min Prep: 30 min Cook: 40 minYield: 6 servings Level: Intermediate
Ingredients
  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh minced rosemary leaves
  • 2 ounces diced pancetta
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pizza Pot Pies:
  • 3 cups Tomato Sauce
  • 2 cups diced roasted chicken
  • 2 cups broccoli cut into small, bite-sized pieces
  • 1 1/2 cups diced mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds pizza dough
  • 1/3 cup olive oil
  • 6 tablespoons grated Parmesan
Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

Recipe courtesy Giada De Laurentiis

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Margherita Pizza

2:43 AM Unknown



Ingredients
  • Pizza Dough:
  • 2 tablespoons sugar
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1/2 teaspoon active dry yeast
  • 5 1/2 cups "00" pizza flour, such as Caputo
  • 2 tablespoons kosher salt
  • Tomato Sauce:
  • Two 28-ounce cans whole peeled tomatoes, packed in puree
  • Kosher salt
  • Pizza:
  • Fine semolina, for dusting
  • 1 pound fresh mozzarella, thinly sliced
  • 16 fresh basil leaves
  • Olive oil
Directions

Special equipment: Pizza stone and pizza peel

For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.

Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.

Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.

Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours.

For the sauce: Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse). Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.) Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt.

For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.

Working in four batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges.

Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick. Repeat for the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.

Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Serve hot. Enjoy!

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

The 24 hour resting period of this dough is essential to retard the formation of gluten, resulting in the signature Neapolitan chewy, puffed pizza.

Recipe courtesy of Don Antonio by Starita

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Fresh Herb Pizza

3:08 AM Unknown

Total Time: 1 hr 45 min Prep: 15 min Inactive: 1 hr 15 min Cook: 15 min
Yield: 1 pizza Level: Easy
Ingredients
  • 1/2 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • Kosher salt
  • Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 2 mozzarella balls, sliced
  • 1 bunch arugula
  • 1 bunch fresh basil leaves
  • 1 bunch fresh parsley leaves
  • 1 tablespoon balsamic vinegar
  • Grated Parmesan, for serving
Directions

Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.

In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.

Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.

Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.

Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

Recipe courtesy Ree Drummond

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Mexican Pizza

2:37 AM Unknown

Total Time: 35 min Prep: 15 min Cook: 20 min
Yield: 4 individual pizzas Level: Easy
Ingredients
  • 1 pound chorizo
  • 1/2 cup medium salsa
  • 4 (8-inch) premade pizza crusts (recommended: Boboli)
  • 1 can black refried beans
  • 1 package 4 cheese Mexican blend
  • Shredded lettuce
  • Finely chopped tomatoes
  • Chopped tortilla chips
  • Ranch dressing
Directions

In a skillet over medium heat, brown chorizo. Add salsa and simmer for 5 minutes. Lay pizza crusts on pizza pan or baking sheet covered in foil. Spread refried black beans over top of pizza crusts. Evenly spread chorizo mixture over beans. Cover in cheese and bake for 10 to 12 minutes. Remove from oven and top with lettuce, followed by tomatoes, and then tortilla chips. Place ranch dressing in a resealable plastic bag and snip corner off of bag; pipe over pizzas. Serve hot.

Recipe courtesy Sandra Lee

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Fresh Herb Pizza

2:37 AM Unknown

Total Time: 1 hr 45 min Prep: 15 min Inactive: 1 hr 15 min Cook: 15 min
Yield: 1 pizza Level: Easy
Ingredients
  • 1/2 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • Kosher salt
  • Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 2 mozzarella balls, sliced
  • 1 bunch arugula
  • 1 bunch fresh basil leaves
  • 1 bunch fresh parsley leaves
  • 1 tablespoon balsamic vinegar
  • Grated Parmesan, for serving
Directions

Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.

In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.

Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.

Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.

Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

Recipe courtesy Ree Drummond

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Pizza Dough

3:05 AM Unknown

Total Time: 3 hr 25 min Prep: 25 min Inactive: 3 hr
Yield: dough for 4 small pizzas Level: Intermediate
Ingredients
  • 1 package active dry or fresh yeast
  • 1 teaspoon honey
  • 1 cup warm water, 105 to 115 degrees F
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil, plus additional for brushing
Directions

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, 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).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then 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.

Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

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Pizza Dough

3:04 PM Unknown

Total Time: 1 hr 5 min Prep: 20 min Inactive: 45 min
Yield: 4 servings
Ingredients
  • 1/4 cup light red or white wine, Fiano di Avellino
  • 3/4 cup warm water
  • 1 1/2 ounces fresh yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon plus 1 tablespoon olive oil
  • 3 1/2 cups flour
Directions

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Recipe copyright 2000, Mario Batali. All Rights Reserved.

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Basic Pizza Dough

2:34 PM Unknown



Ingredients
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.

Recipe courtesy Paula Deen, 2008

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Basic Pizza Dough

2:34 PM Unknown



Ingredients
  • 1/4 cup lukewarm water
  • 1 tablespoon yeast
  • 3 cups flour plus extra for kneading dough
  • 1 teaspoon salt
  • 1 1/2 tablespoons granulated sugar
  • 1/4 cup Parmesan cheese
  • 1 1/2 teaspoons garlic powder
  • 1 cup lukewarm water
  • 1 tablespoon olive oil
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.

Recipe courtesy of Riki Senn

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Basic Pizza Dough

2:34 PM Unknown



Ingredients
Directions

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

Recipe courtesy Emeril Lagasse, 2006

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Mexican Pizza

2:59 AM Unknown

Total Time: 35 min Prep: 15 min Cook: 20 min
Yield: 4 individual pizzas Level: Easy
Ingredients
  • 1 pound chorizo
  • 1/2 cup medium salsa
  • 4 (8-inch) premade pizza crusts (recommended: Boboli)
  • 1 can black refried beans
  • 1 package 4 cheese Mexican blend
  • Shredded lettuce
  • Finely chopped tomatoes
  • Chopped tortilla chips
  • Ranch dressing
Directions

In a skillet over medium heat, brown chorizo. Add salsa and simmer for 5 minutes. Lay pizza crusts on pizza pan or baking sheet covered in foil. Spread refried black beans over top of pizza crusts. Evenly spread chorizo mixture over beans. Cover in cheese and bake for 10 to 12 minutes. Remove from oven and top with lettuce, followed by tomatoes, and then tortilla chips. Place ranch dressing in a resealable plastic bag and snip corner off of bag; pipe over pizzas. Serve hot.

Recipe courtesy Sandra Lee

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