Quick and EASY Pizza Dough/ Base Recipe
Check out this Easy and Quick Pizza Dough/ Base Recipe
For a delicious crispy crust, we recommend using the Culinary Couture pizza stone - (Discount included)
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Ingredients:
2.5 Cups All Purpose Flour
1 Tsp Instant Yeast
2 Tsp Sugar
1/2 Tsp Salt (Optional)
1 Cup Warm Water
Approx. 1 Tbsp Oil to coat the surface of the bowl
This recipe will make:
1 - 12in Thick base
1 - 16in Medium base
2 - 8in Thin base
Hope you enjoyed the recipe and stay tuned for many more exciting ones....
Thanks for watching
~A
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Fast and Easy 15-Minute Pizza Recipe (No Yeast!)
Don't spend hours making pizza dough! Instead, have all the pizza you could ever want, fast, with my 15-Minute Pizza recipe (it's Yeast-Free!).
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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CHAPTERS
0:00 - Intro
0:45 - Add dry ingredients into a bowl
0:58 - Mix wet ingredients together separately
1:05 - Mix the wet and dry ingredients together
1:50 - Form the dough into a ball
2:23 - Roll out the dough and form a crust
3:43 - Add the toppings: marinara sauce, cheese, pepperoni, oregano
4:23 - Bake the pizza at 400F for ~20 minutes
4:44 - Bold Baking Pizza Challenge
5:49 - Slice, serve, and enjoy
#pizza #howtomakepizzaathome #homemadepizza
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
1 HOUR PIZZA?! (Perfect for Weeknights or Any Nights)
Because sometimes (most times) when you want pizza you want it NOW, I bring you 1 Hour Pizza. This recipe uses a few tricks to produce delicious yeasty dough in 1 hour start to finish without all of the constraints of adulthood like knowing what you're going to be doing two days from now. Perfect for weeknights, lazy weekends, or mixing up your usual pizza routine.
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1/8 SHEET TRAY:
PIZZA STEEL:
FOOD PROCESSOR:
FRENCH ROLLING PIN:
APRON:
CUTTING BOARD:
DIGITAL SCALE:
IMMERSION BLENDER:
STAINLESS BOWL:
PIZZA PEEL:
RECIPE:
DOUGH (Makes 2 pizzas)
210g or just under 1c beer
350g or 2 3/4c AP flour (11.7% protein)
5g or 1tsp salt
8g or 1 3/4tsp sugar
7g or 2 1/4tsp instant yeast
15g or 1 1/2Tbsp olive oil
Heat beer over low for 20-30 sec or until temp reaches about 98F/36C.
Into the bowl of a food processor measure flour, salt, sugar, yeast, olive oil. Spin on high for 20-30 sec until just combined. Stream in warmed beer and continue to spin until dough forms into a shaggy ball. Flip dough onto a floured surface and knead for about a minute.
Divide dough into 2 equal sized pieces (about 300g each). Form into round balls, cover with damp towel and allow to rest at room temp for 15min.
Place each ball onto an oiled piece of parchment and top with another piece of oiled parchment. Flatten dough slightly with your hands then proceed to roll dough out into a 12-14 round. Once rolled out, allow dough rounds to rise at room temp for 30 to 40 minutes while you prepare the sauce and toppings and your oven preheats (Preheat oven and pizza stone or steel to 550F/287C).
SAUCE (makes enough for 4+ pizzas - I usually freeze half)
28oz can crushed tomatoes
100g 6Tbsp tomato paste
12g or 2 tsp salt
20g or 1 2/3Tbsp sugar
2g or 2 3/4tsp dried basil
2g or 2tsp dried oregano
1g or 1/2tsp chili flake
2g or 3/4tsp garlic powder
2g or 3/4 tsp onion powder
Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture.
TOPPINGS:
Full fat aged mozzarella, shredded
Fresh whole milk mozzarella, cubed or torn into 1/2 pieces
Pepperonis, peperoncini, etc
To build pizzas, spoon about 3-4tbsp of sauce across dough, evenly spread shredded mozz, followed by fresh mozz. Add additional toppings of choice (pepperoni, pepperoncini, and parm is a fav combo of mine). Bake for 6-7min.
#1hourpizza #weeknightpizza #quickpizza
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Stop Buying Pizza | Try This 10mins Recipe
Stop Buying Pizza | Try This 10mins Recipe
ingredients
Bread slice
Bread butter
Flip the bread
Pizza sauce
Mozzarella cheese
Green, red & yellow capsicum
Onion
Pinch of salt
Oregano
Pepper powder
Chilli flakes
Transfer in to a pan
Cover
Cook it for 5 mins on low flame
#pizza
How to Make Perfect Pizza Dough | Pizza Dough Recipe | Cooking with Soha
Welcome to Cooking with Soha! Here is a quick, simple and easy recipe to make Pizza Dough at home. A tasty and easy recipe! |Cooking with Soha!
Ingredients
• ¾ Cup Water
• 1 tsp Yeast
• 1 tbsp Sugar
• ½ tsp Salt
• 2 Cups All purpose flour
• 4 tbsp Olive Oil
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Wolfgang Puck's Pizza Dough Recipe - Pizza Dough - Pizza
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