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    You are in: Home / Community Forums / Recipe Requests - General / Pizza dough
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    Pizza dough

    Fri Dec 21, 2012 8:52 pm
    Experienced "Head Chef" Poster
    Does anyone have a quick and easy recipe for pizza dough? TIA.
    Fri Dec 21, 2012 8:56 pm
    Forum Host
    This is one that I use, but it's not a standard one - Cornmeal Mini-Pizza Dough
    pinky kookie
    Fri Dec 21, 2012 9:26 pm Groupie

    Here is this very easy recipe for pizza dough with only two ingredients posted in this topic thread:


    DrGaellon - Sun Nov 18, 2012 8:52 pm - Groupie
    Here's a recipe that uses self-rising flour and Greek yogurt:
    Fri Dec 21, 2012 10:23 pm Groupie
    Lorrainz wrote:
    Does anyone have a quick and easy recipe for pizza dough? TIA.

    Two 12-Inch Good and Easy Pepperoni Pizzas is enough dough for two crusts. I sometimes substitute part whole wheat flour ~
    Lorenz Menendez
    Fri Dec 21, 2012 10:52 pm
    Newbie "Fry Cook" Poster
    Do you have a Bread Machine?
    Sat Dec 22, 2012 3:42 pm Groupie
    Despite the name, this isn't really thin, but it's quick:No-Knead Food Processor Thin Crust Pizza Dough
    Riverside Len
    Sun Dec 23, 2012 5:47 pm Groupie
    I'm sure I'm too late with this but you might want to bookmark this for next time. Even if you don't want to follow the cheese and topping recommendation the crust is easy and fast, about 10 minutes total. It's not a yeast recipe and makes a cracker style crust. It's not my favorite but it is very good and it's V E R Y F A S T.

    Sun Dec 23, 2012 9:03 pm Groupie
    I've made this recipe and it works quite well, it's real easy. These are the square pizzas that were served at many schools.

    USDA School Cafeteria Pourable Pizza Crust

    Makes 1 half-sheetpan (13" x 18" x 1")

    Makes 10 servings

    For best results, have all ingredients and utensils at room temperature.

    1 3/4 teaspoons active dry yeast active dry yeast
    2 2/3 cups (11.25 oz) Enriched all-purpose flour
    3/4 cup (1.85 oz) Instant nonfat dry milk
    2 1/2 Tablespoons (1 oz) Sugar
    1/4 tsp Salt
    1 1/4 teaspoons Vegetable oil
    1 2/3 cups Water, warm (130° F)
    2 Tablespoons (1/2 oz) Cornmeal

    Preheat oven to 475° F.

    1. Mix dry yeast, flour, dry milk, sugar, and salt together.

    2. Add oil to dry mixture mix for 4 minutes on low speed.

    3. Add water to dry ingredients. Mix for 10 minutes on medium speed.
    Batter will be lumpy.

    4. For 10 servings, lightly coat 1 half-sheet pan (13" x 18" x 1") with pan release spray.
    Sprinkle half-sheet pan with 1/2 oz (approximately 2 Tbsp) cornmeal.

    5. Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan.
    Let stand for 20 minutes

    6. Prebake until crust is set:
    Conventional oven: 475° F for 10 minutes
    Convection oven: 425° F for 7 minutes

    7. Top each prebaked crust with desired topping.

    8. Bake until heated through and cheese is melted:
    Conventional oven: 475° F for 10-15 minutes
    Convection oven: 425° F for 5 minutes

    9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

    1 piece provides 2 servings of grains/breads.

    YIELD: about 1 lb 11 1/2 oz

    Special Tip:
    To use high-activity (instant) yeast, follow manufacturer's instructions.

    Source: USDA 1988 Quantity Recipes for School Food Service
    Mon Dec 24, 2012 4:04 pm Groupie
    Beth's pizza dough on somewhere ????? it's realy great!
    Wed Dec 26, 2012 2:51 pm Groupie
    Amberngriffinco wrote:
    Beth's pizza dough on somewhere ????? it's realy great!

    You mean this one? Beth's Pizza Crust
    Wed Dec 26, 2012 3:00 pm Groupie
    Chocolatl wrote:
    Amberngriffinco wrote:
    Beth's pizza dough on somewhere ????? it's realy great!

    You mean this one? Beth's Pizza Crust

    That's the same ingredient amounts for one crust, as my Two 12-Inch Good and Easy Pepperoni Pizzas making two crusts ~
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