5 MINUTE PERSONAL TORTILLA PIZZA
Provided by: Lynn April
Total time: 10 minutes
Prep time: 5 minutes
Cook time: 5 minutes
|½ cup (125g) pizza or pasta sauce (divided)|
|2- 8" or 10" flour tortillas1,2|
|3 Tablespoons (17g) grated Parmesan cheese (divided)|
|½ cup (112g) shredded mozzarella (divided)|
|20 pepperoni slices OR assorted other toppings (divided)|
- Arrange one rack in the oven to the center position. Preheat the oven3 to 425ºF (218ºC). Place tortillas on a flat surface.
- Spoon approximately ¼ cup (63g) of the sauce onto each tortilla and spread around evenly, leaving a small margin around the edges.
- Sprinkle approximately 1 and ½ Tablespoons (8.5g) of Parmesan cheese, followed by ¼ cup (56g) of shredded mozzarella on each pizza. Top with pepperoni and/or desired toppings.
- Carefully place pizzas in the oven directly on the rack and bake for 5 minutes, or until desired color/crispness. You may also bake each pizza individually in a toaster oven. Remove from oven and allow to cool a few minutes before cutting and serving.
SOURDOUGH PIZZA DOUGH | THE PERFECT LOAF
Provided by: Maurizio Leo
Total time: 24 hours 10 minutes
Prep time: 24 hours
Cook time: 10 minutes
|288g Type 00 white flour (or all-purpose flour)|
|32g whole wheat flour|
|2g diastatic malt (optional)|
|48g ripe sourdough starter|
- (9:00 a.m.)Add the ingredients to a mixing bowl or stand mixer. Mix until medium development (the dough should be smooth, but still a little shaggy, and elastic. Transfer the dough to a bulk fermentation container and cover.
- (9:15 a.m. to 11:45 a.m.)This dough will need 3 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
- (Overnight, 11:45 am to 11:00 a.m.)Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer back to the oiled bowl, seam side down. Cover the bowl and transfer to the refrigerator overnight.
- (11:00 a.m.)Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.
- (11:30 a.m. to 5:30 p.m.)Proof the dough out on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven, alternatively, you can place the dough back into the fridge until the next day.
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
How to make the perfect pizza dough in a bread machine?
Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
How do you use the dough cycle on a pizza maker?
Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust. To use the dough roll out on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings.
How to make spices in a bread machine?
Feel free to try different spices if you don’t like any of the ones in this recipe. Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start.
How do you make cone shaped pizza dough?
Turn dough into a large, flat floured surface and begin stretching and rolling dough into a large thin sheet. For pizza cone dough you’re going to want the dough to be really thin, about 3mm [1/8″]. For reference regular pizza dough is usually rolled out to a thickness of around 6mm-8mm [1/4″+ ].