NEXT LEVEL TO FROZEN PIZZA DOUGH
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In this video like the title says i will show you another level of freezing the pizza dough at home.
●This is the complete recipe 1st prepare the
+ Poolish with 300gr. flour - 300gr. water - 5gr. yeast - 5gr. honey
●2nd Step add in the poolish 16 hours later to make your pizza dough
+ 710 gr. flour- 400gr. water- 30gr. salt - 20gr. olive oil.
Rest for 1 hour before making into balls.
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How To Make A BETTER Frozen Pizza
Here's how to make a homemade pizza that’s better than the freezer aisle! Know exactly what's going into it, the quality of the ingredients, and that it'll last weeks upon weeks in your freezer for your next last-minute craving. Recipe:
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Homemade Storable Pizza Crust(Dough) No yeast No Oven Recipe By Food Fusion
The most challenging and time taking part of Pizza is always the dough, we just made it easy for you to make and store it at home without oven and enjoy freshly baked pizza within minuets. #HappyCookingToYou #FoodFusion
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Homemade Storable Pizza Crust (Dough)
Recipe in English:
Ingredients:
-Maida (All-purpose flour) sifted2 Cups
-Namak (Salt) ½ tsp or to taste
-Baking powder ½ tsp
-Baking soda 1 tsp
-Dahi (Yogurt) whisked 1 Cup
-Cooking oil 2 tbs
-Pizza sauce as required
-Mozzarella cheese grated
-Cheddar cheese grated
-Dried oregano
-Lal mirch (Red chilli) crushed
-Pepperoni or Cooked chicken or add your favorite pizza toppings
Directions:
-In a bowl,add all-purpose flour,salt,baking powder,baking soda and mix well.
-Add yogurt,mix well and knead until soft dough is formed.
-Add cooking oil and knead dough again,cover and proof it for 20 minutes.
-Sprinkle dry flour and knead dough again until smooth then cut into 3 parts.
-Take one part and make a ball,sprinkle dry flour and roll out with the help of rolling pin.
-Heat griddle,place butter paper and sprinkle dry flour,place pizza base and prick with fork,cover and cook on low flame for 4-5 minutes then turn and cook for 1-2 minutes (makes 3).
How to Store Pizza Crust/Base:
-On working surface,place cooked pizza base,cover and let it cool.
-Can be stored in refrigerator for up to 1 week (zip lock).
How to Assemble Pizza:
-On cooked pizza base,add & spread pizza sauce,mozzarella cheese,cheddar cheese,dried oregano,red chilli crushed and pepperoni/cooked chicken or add your favorite pizza toppings.
-On griddle,place butter paper,cover and preheat for 2 minutes.
-Place pizza,cover and cook on low flame until cheese melts (3 minutes).
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) sifted2 Cups
-Namak (Salt) ½ tsp or to taste
-Baking powder ½ tsp
-Baking soda 1 tsp
-Dahi (Yogurt) whisked 1 Cup
-Cooking oil 2 tbs
-Pizza sauce as required
-Mozzarella cheese grated
-Cheddar cheese grated
-Dried oregano
-Lal mirch (Red chilli) crushed
-Pepperoni or Cooked chicken or add your favorite pizza toppings
Directions:
-Bowl mein maida,namak,baking powder aur baking soda dal ker ache tarhan mix karein.
-Dahi dal ker ache tarhan mix karein aur ghond ker soft dough tayyar ker lein.
-Cooking oil dal ker dough ko dubara ghond lein aur dhak ker 20 minutes proof hunay kliya rakh dein.
-Maida chirak dein aur dough ko smooth hunay tak dubara ghond lein aur 3 parts mein cut ker lein.
-Ek part lein aur ball bana lein,maida chirak dein aur rolling pin ki madad sa bail lein.
-Tawa garam karein aur butter paper rakh ker maida chirak dein aur pizza base rakh ker fork sa prick ker lein aur dhak ker halki ancch per 4-5 minutes kliya paka lein phir flip karein aur 1-2 minutes kliya paka lein (makes 3).
How to Store Pizza Crust/Base:
-Working surface per cooked pizza base rakh dein aur dhak ker thanda ker lein.
-1 week tak refrigerator mein store ker saktay han (zip lock).
How to Assemble Pizza:
-Cooked pizza base per pizza sauce dal ker pheela lein,mozzarella cheese,cheddar cheese,dried oregano,lal mirch crushed aur peperoni/cooked chicken or apni pasand ki favorite pizza toppings dal dein.
-Tawa per butter paper rakh ker dhak dein aur 2 minutes kliya preheat ker lein.
-Pizza rakh ker dhak dein aur halki ancch per cheese melt hunay tak paka lein (3 minutes).
PAR BAKED PIZZA CRUST!! EASY FREEZER BANKING IDEA!!
Today I am sharing something I have been working on for a while and have been wanting to share. Now is the time! Everyone loves pizza. We love to make homemade pizza but sometimes it's just no fun to have to mix up the dough for the crust and wait and roll and then build. So I have figured out a way to have homemade, par baked pizza crust for the freezer. This is perfect for a quick and easy dinner or lunch on the fly. These crusts are baked just enough to set the dough then cooled, and frozen. When you are ready to have pizza, pull one out of the freezer and build your pizza. No waiting necessary before baking. I know you are going to love this version of homemade convenience food right from your own freezer!
I am using my tried and true, big batch pizza crust recipe that I have been making for years and years. People who have tried this recipe say it is their go to as well. It is fluffy and chewy and perfect for our family. You can also use this pizza dough to make cinnamon sticks, bread sticks, pizza rolls, garlic knots and more. It is super versatile and uses only a few basic pantry ingredients and it goes together quick. You don't even have to wait an hour for it to rise before making your pies.
Flour, sugar, salt, yeast and water with a bit of olive oil is all that goes in there. Mixed up in your dough bowl by hand or with your mixer. I do recommend a larger professional model mixer for this amount of dough as a smaller stand mixer will not be able to handle this recipe without straining and possibly breaking your gear box. So be careful. This recipe is easily halved as well if you need to.
Once the dough is mixed up, allow it to rise in a warm place, covered for at least 30 minutes. If it goes longer there is no need to worry. Pizza dough is better the longer it ferments the first time around. Once the first rise is complete, knock down the dough gently to deflate than give it a few kneads to remove a good amount of the air. Then you can divide this up into portions. I divided mine into 6 somewhat equal portions that I eyeballed. You can, of course use a kitchen scale for more precise sizing.
I am using my quarter sheet pans, which are approximately 9x13 in size. Making these pizza crusts rectangular is easier to store and much less awkward to find a place for in the freezer once finished. I sprayed each clean pan with a bit of vegetable oil then pressed the dough into it. If your dough is pulling back when pressing in the pan, set it aside for five minutes to allow the gluten to relax then it should spread more easily for you. Remember, these don't need to look factory perfect. They are homemade and handmade and it's alright for them to look that way. If some of your pizza crusts look more like a ameoba, then so be it. It will still taste great.
Once the dough is pressed into the pans, you can bake at 350 degrees for 10 to 12 minutes or just until the crusts have risen and are dry to the touch and they bounce back with pressed with your finger. Then you can simply remove from the oven and transfer the crusts to a cooling rack. You will want these to cool completely before you layer between parchment and pack either in a 2 gallon zip lock bag or wrap individually with plastic wrap before freezing.
When you are ready to make pizza, simply pull the crust from the freezer, lay on a baking sheet and top with sauce and your favorite toppings and bake in a 400 degree oven for 15 to 20 minutes or until the crust is golden and the cheese has melted and browned a bit. If you like a flavored crust, you can brush with either olive oil or melted buttter and spirnkle with garlic salt, everything bagel seasoning or your favorite herbs and spices.
These crusts are great for making quick bread sticks, or cinnamon sticks. Pull from the freezer, brush with melted butter and season with cinnamon sugar or garlic powder and parsley and boom! You have all those delicious take out treats for a fraction of the cost and since you did all the work at once, you can have as many crusts in your freezer as you like for as long as you need. These will keep well in the freezer for up to three months.
I hope you give these par baked pizza crusts a try sometime soon and I hope you love them!
Happy Eating!
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Five things to do with extra pizza dough
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My old video about pizza bread:
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***DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS***
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)