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Do not use perforated pans.

Pizza stone is needed for thin crust pizza. Pizza Dough 2 is best and must use parchment for easy transfer. Pizza reheats well the next day. Crust not very oily.

Pizza Dough 3 is more oily, but it's puffy and crusty because of how much oil is in the pan. Much like Pizza Hut crust. Might consider buying aluminum pizza pans.

Ingredients
475F, yield three 9" pizza
1) 1 1/3 cup (300g) warm water (115F)
1) 1 tbsp. (13g) granulated sugar
1) 2 ¼ tsp. (7g) dry active yeast
2) 480g bread flour
2) ¼ cup (25g) skim milk powder
2) ½ tsp. (3g) salt
3) 2 tbsp. (26g) canola oil
1 oz (29g) canola oil (each pan)

Day 1

Combine (1) set aside for 10min.

In mixing bowl combine (2), pour (1) then roughly mix using dough hook then add (3). Knead for 8min.

Divide dough 841g ÷ 3 = 280g.

Roll the dough in a oiled container.

Refrigerate dough overnight.

Day 2

Shape dough to 9" and put into 9" cake pan with 29g oil. Let dough come to room temp and rise (about 2 hours)

Put desired toppings.

Bake at 475F for 15 minutes.

Ingredients
500F, yield two 14" pizza
1) 288g warm water (115F)
1) 2 tsp. (8g) brown sugar
1) 2 ¼ tsp. (7g) dry active yeast
2) 480g bread flour
2) 1 tsp. (6g) salt
3) 3 tbsp. (39g) canola oil

Day 1

Combine (1) set aside for 10min.

In mixing bowl combine (2), pour (1) then roughly mix using dough hook then add (3). Knead for 8min.

Divide dough 808g into 2.

Roll the dough in a oiled container.

Refrigerate dough overnight.

Day 2

Preheat oven with pizza stone to 500F. Shape pizza onto parchment paper and let it rise for an hour. Put desired toppings

Bake at 500F for 15 minutes.

Ingredients
425F, yield two 14" pizza
1) 1 cup (8oz,229g) warm water (115F)
1) 2 tsp. (10g) sugar
1) 2 ¼ tsp. (7g) active yeast
2) ½ cup (4oz,115g) warm water (115F)
2) 1 tsp. (6g) coarse salt
3) 2 tbsp. (22g) canola oil
4) 468g bread flour
5) 257g bread flour (additional)

Day 1

Combine (1) set aside for 10min.

Combine (2), heat in microwave for 30 sec. Want salt to dissolve in water.

Transfer (1),(2)and (3) into mixing bowl and add (4), then gradually add (5). Dough should form a ball and be slightly sticky.

Knead for 8min. Roll the dough in a oiled bowl, then warp dough in saran wrap loosely as dough will expand. Maybe put in oversized ziplock bag with a twist tie.

Refrigerate dough overnight. Weight of dough 863g

Day 2

Preheat oven with pizza stone to 425F. For 14" pizza weigh 16oz of dough and shape dough onto pizza pan, add desired toppings.

Bake at 425F for 15 minutes, turn off heat, then remove pizza pan and cook pizza directly onto the pizza stone to get a crispy crust.

A whole pizza without toppings has 1042 calories, if you cut pizza into 8 then each slice would be ~130 calories plus toppings calories.

Ingredients
14" Pizza
¼ cup golden italian dressing
145 g grated mozzarella cheese

Santa Fe Dipping Sauce
half ranch dressing
half salsa

Ingredients
14" Pizza toppings
270 g refried beans
200 g grated mozzarella cheese
Cold Toppings:
shreddred lettuce
tomato
grated cheddar cheese
salsa
sour cream

Bake pizza with refriend beans and cheese then top off with cold toppings as desired.