How To make Dessert Pizza Shells
1/2 oz Active dry yeast
2 tb Nonfat dry milk powder
1 c Very warm (120-125'F) water
1 tb Sugar or honey
1/2 c Apple juice
1 ts Salt
5 c Flour
1/2 c Lukewarm water (or more)
Dissolve the yeast and the skim milk powder in the water. Add the sugar or honey and stir well to dissolve. Let this sit for about 10 minutes. Add the apple juice and combine well. Put all of the flour in a large mixing bowl. Add the salt and combine. Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough. Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand. Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight). Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight. Go with a dough shell that is at least 1/8-inch thick. Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings. The pizza shell should like like a pie or tart shell. Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.
and bake it completely. This baked crust will then be ready to take various toppings. In a few situations you might want to only par-bake the crust -- when doing a baked apple pizza, for example. Toppings: Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese. Fruits: Just about any fruit will work. Using fresh fruit will control the moisture. Nuts: Walnuts, pecans, almonds, and pine nuts are favorites. Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well. Crushed or ground amaretto cookies make a great topping over cheese and fruit. Chocolate chips, raisins and zest of oranges, lemons or limes can be used most effectively to pump up the flavor. A dusting of confectioners' sugar looks good and goes a long way in the taste department. Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities. Source: Pat Bruno Jr., Pizza Today, June 1992.
How To make Dessert Pizza Shells's Videos
Dessert Pizza: How Much Is Too Much? || Really Dough?
The formula of a pizza (“sauce, dough and cheese”) is sacred to old-school Brooklyn pizzaiolos like Lucali owner Mark Iacono. But renowned pizza enthusiast Scott Weiner believes that the beauty of the slice comes from its creative customizability; whether it’s a pizza made topped with tacos, gold, or re-constructed entirely from a bowl of ramen noodles. So with these franken-pizzas emerging fast onto the classic NYC scene, it’s Scott’s mission to deliver Mark a novel slice that will challenge his notions and spark the debate: what REALLY makes, or breaks, the definition of a “pizza”?
The dessert pizza at Gnocco honors the old Italian tradition of a chocolate hazelnut, fruit, and sugar-topped pizza…pie... or is it a pizza? Not even Gnocco pizzaiolo Federico Crociani can decide. It might be a pizza back in Italy, but is it “Really, Dough?!” A puzzled Scott devours a slice before bringing the debated pie to Lucali to see how Mark handles the question.
Check out the full series on Amazon Prime:
HOSTS:
Scott Wiener
Mark Iacono
GUEST:
Frederico Crociani
LOCATIONS:
Lucali
Gnocco
PRODUCERS:
Keith Cecere
Julie Piñero
CAMERA OPERATORS:
Rob DeMaio
Thom McKenna
ASSISTANT CAMERA:
Nick Hernandez
GAFFER:
Carlos Monino
John DePinot
AUDIO:
Sam Benitone
SENIOR PRODUCER:
Marco Shalma
LINE PRODUCER:
Emily Tufaro
PRODUCTION ASSISTANTS:
Colin Webb
Melissa Kardos
Chanel Baker
PRODUCTION COORDINATOR:
Sarah Barry
POST PRODUCTION SUPERVISOR:
Daniel Byrne
EDITOR:
Chris “The Editor” Murphy
COLORIST:
Cole Chilton
MIXING:
Michael Coffman
ART DIRECTOR:
Ted McGrath
MOTION DESIGNERS:
Megan Chong
Fredy Delgado
ILLUSTRATOR:
Jason Hoffman
PHOTO DIRECTOR:
Drew Swantak
PHOTOGRAPHER:
Cole Saladino
DEVELOPED BY:
Leo Fernandez
Justin Lundstrom
SUPERVISING PRODUCER:
Stasia Tomlinson
CREATIVE DIRECTOR:
Tom O’Quinn
EXECUTIVE PRODUCER:
Justin Lundstrom
Music
“Unseen Forces” by Paddy Kingsland
00:00
“Simply” by Pasquale Castiglione
00:14
“The Godfather” by Alessandro Alessandroni
01:01
“The Messaround” by Louis Edwards, Cotton Club, Henry Richard Parsley
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“Spy Out” by Klooz, Kidedo
01:50
“Saccio Na Bella Canzone” by Antonio Paliotti
02:06
“Gitane Rapide” by John Michael Etheridge
02:23
“Water Feature” by Tim Cross
03:07
“Helix Dreams” by Bijan Olia
03:34
“On The Edge” by Stuart Roslyn, Matthew Foundling
04:30
“Indian Reservation” by Cyrille Aufort
05:17
“In My Way” by Szymon Folwarczny
05:40
“Held to Account” by Samuel Bohn
06:40
“Over the Tundra” by Benjamin MacDougall
07:13
“Investigative 22” by Matthias Kruger-Wendel, Bernhard Hering, Martin Wester
07:34
“Cool's The Rule” by Neal Wilkinson, Andrew Pask
08:09
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How to: make Cinnamon Rolls with Pizza Dough!!
Pizza Dough
1/4 cup melted butter
1/4 cup white sugar
1/4 cup brown sugar
1 table spoon cinnamon
Icing
1 cup icing sugar
1 /2 tablespoon milk
Delicious dessert pizza ???? #recipe #easyrecipe #dessert #apple #cooking #cookies
Dessert Stuffed Crust Pizza • Tasty
You’ll never want to throw out the crust again when it’s stuffed to the brim with melted milk chocolate and dipped in marshmallow cream!
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Credits:
MUSIC
Amore A La Gondola_Full
Licensed via Warner Chappell Production Music Inc.
Making a delicious milk chocolate sweet pizza
Ingredients:
* Pizza dough.
* Black and white chocolate in tube.
*Milk cream.
*Mozzarella
Preparation:
* Open the dough and add chocolate on the edge.
* Put mozzarella and sour cream on top.
* Bake in a wood oven.
* Cut and place chocolate in tube later.
* Make the details or add other ingredients to your liking.
Chocolate Pizza – Bruno Albouze
The ultimate dessert pizza!
To get the full recipe go to
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