* Exported from MasterCook *
Pizza, The Fastest Homemade Pizza Ever
Recipe By :King Arthur Flour Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Pizza Dough Flavor -- optional, but tasty
1 tablespoon nonfat dry milk -- or King Arthur Easy-Roll
Dough Improver or Baker's Special Dry Milk
3 cups Italian-Style Flour -- (312g) Note*
3/4 cup lukewarm water -- (170g)
2 tablespoons olive oil -- (25g)
This pizza dough is easy to stretch, unlike some that fight and snap
back as you try to roll them into a circle. The secret? Italian 00
flour, a lower-protein, mellow flour perfect for thin-crust pizza,
feather-light grissini, and other low-rising yeast breads.
Note*: Substitute King Arthur White Whole Wheat Flour for half of the
Italian flour, if desired. Italian flour is type "00", 8.5% protein.
PREP: 25 mins
BAKE: 6 to 10 mins
TOTAL: 1:01
YIELD: two 12" thin-crust pizzas
SERVING SIZE: 1/16 (35g)
Mix all of the ingredients to make a soft, supple dough. Knead for 5
minutes, divide the dough in half, cover with lightly greased plastic
wrap, and let rest and relax for 15 minutes (or for up to an hour or
so; work it into your schedule as you see fit).
Grease two 12" squares of parchment paper. Use your greased fingers
to press each piece of dough on the parchment into an 11" to 12"
circle about 1/8" thick. Brush or spray the crusts with olive oil,
and let them rest for about 30 minutes, while you preheat your oven
to 450°F (with a pizza stone inside, if you have one).
Place the crusts with their parchment directly on the stone, or onto
a baking sheet. Bake until they're just starting to brown around the
edges, about 4 minutes. Remove them from the oven, top with your
favorite toppings - we've used pesto, sliced tomatoes, and mozzarella
here - and bake for an additional 6 minutes, until everything's warm
and bubbly.
To make grilled pizza: Be prepared to grill your pizza within 15
minutes of shaping it; you don't want it to rise too much. So, make
sure your barbecue grill is heated (or cooled) to medium-hot by the
time the dough is ready to grill.
Set the rack 3" to 4" above the fire. Take one circle of dough, on
its parchment, and swiftly but carefully turn it (dough down,
parchment on top) onto the grill. Peel off the parchment.
After 1 minute, turn the crust over; it should be stiff enough to
turn quite easily (if not, your grill isn't hot enough). Layer with
toppings. This is not the time to pile on the meat, cheese, veggies,
etc. Since the pizza will be cooking very briefly, it's better to top
with just a minimal amount of stuff: thinly sliced veggies, a thin
layer of cheese, etc.
Bake an additional 5 minutes or so, with the cover on (if your grill
has a cover), or until the filling is hot and the cheese is melting.
Adjust the temperature of the grill if the bottom is browning too
quickly. And, move the pizza around on the grill if one side or the
other starts to get too brown on the bottom. Repeat the grilling
process with the other pizza.
Cal 90, Fat 2g, Carb 16g, Sod 190mg, Fiber 1g, Pro 2g
S(Internet address):
https://www.kingarthurflour.com/recipes/the-fastest-homemade-pizza-ever-recipe
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Per Serving (excluding unknown items): 105 Calories; 2g Fat (16.8%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0829