Category Archives: pizza crust

Zucchini Pizza Crust

03 Saturday Sep 2011

Posted by in pizza, pizza crust, zucchini, zucchini crust pizza

≈ 5 Comments

This is another great way to use up zucchini. If you want to make it gluten free, use soy or oat flour.
I did find this on a recipe website many years ago. That website is no longer around. But, this fabulous recipe is.

You will need a medium size(12-14″) pizza pan that is very well greased. Grease well or the crust sticks in the pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

3-1/2 cups grated zucchini
salt
3 beaten eggs
1/3 cup flour
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 Tablespoon minced fresh basil- in a pinch use 1/2 Tablespoon dried
sprinkle salt
sprinkle pepper
Oil to brush over crust

In a large bowl, salt the zucchini and let stand about 15 minutes to draw out moisture.
Drain and squeeze out as much excess moisture as you can.
Add the rest of the ingredients- except oil- and stir until combined well.
Spread the mixture onto the greased pizza pan.
Bake for 25 minutes or til the surface is dry and firm.
Remove from oven and turn oven to broil.
Brush oil over the surface of the crust.
Stick under broiler for a few minutes just to brown. Watch closely so it doesn’t get too dark.

To make pizza, add whatever toppings you like and bake an additional 20 minutes at 350 degrees Fahrenheit.
Let stand 5-10 minutes before cutting and serving.

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Pizza Crust

17 Friday Sep 2010

Posted by in dough, homemade pizza, pan pizza, pizza crust, thin crust, yeast

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Great homemade pizza starts with a great crust. What I really love about this recipe is that it is the same for making thin crust, pan pizza, or even calzones.
If you want a crispier crust, prebake it. If you want a softer crust, add the toppings and than bake.

For thin crust preheat your oven to 425 degrees Fahrenheit.
For pan pizzas and calzones your oven is set to 375 degrees Fahrenheit.
For tossed style crust preheat to 425 degrees Fahrenheit.

Pan sizes:

Grease whatever pans you are using.

Pan pizzas- two 11″x7″, two 9″ square, or two 9″ round

Thin crust- two 12″ pizza pans or baking sheets

Calzones- baking sheets

A tossed style crust like you’d get at a pizza place-11″x15″

Ingredients:

2-3/4 to 3-1/4 cups flour
1 package dry yeast
1/4 teaspoon salt
1 cup warm water
2 Tablespoons olive oil or any cooking oil

In a large bowl, combine 1-1/4 cups flour, yeast, and salt.
Add the water and the oil.
Beat well by hand or a mixer until everything is incorporated well.
Gradually add most of the rest of the flour and stir it in.
Turn the dough out onto floured counter and knead and work in enough flour to make the dough smooth and elastic.
If you are making the tossed style, leave it in one piece. Otherwise divide it in two.
Let the dough rest for ten minutes, covered.

For the pan pizzas, pat the dough into the pans and halfway up the sides.
Cover and let rise til double about 45 minutes.
For a crispier crust, bake in a preheated 375 degree oven for 20-25 minutes . Add the toppings and bake an additional 15-20 minutes or until bubbly.
For a softer crust don’t bake the first time. Just add the toppings after it rises and bake for 15-20 minutes.

For the thin crust, add some cornmeal to the greased pans if you want.
Roll each portion into a 13″ circle and transfer to pans. Build up the edges slightly.
For a crispier crust, put into a 425 degree oven for about 12 minutes until brown.
Add the toppings.
Bake for another 10-15 minutes until bubbly.
For a softer crust do not prebake before adding the toppings.

For calzones, roll each portion into 13″ circles and transfer to baking sheets.
Add toppings to half of each crust. Moisten the edges and fold over to seal.
Prick tops of crust with a fork.
Brush tops with milk.
Bake in 375 degree oven for 30-35 minutes til crusts are brown.

For tossed style crust, press the dough into the pan. Add the toppings and bake in a 425 degree oven for 15-20 minutes til bubbly.