This recipe comes from Food Network Star Guy Fieri, who not only oozes personality, but has some lip smacking good recipes! My foodie son, HHjr was whipping this dough up for us one day and I became an instant fan when I saw how effortless it was~
I have experimented with lots of pizza doughs and flatbreads, and this dough is so easy and so good you might want to just give it a whirl~especially if you have a stand mixer, it does all the work for you!
Dissolve 1 tsp sugar in 1 cup of warm water
Sprinkle 1 packet or 1 T of yeast on the surface of the water and walk away for 10 minutes or so
When you come back it will be foamy and thick and smell yeasty
Add 2 T olive oil and 1 tsp salt, mix briefly and then add flour
Set mixer on low speed at first to incorporate the flour then increase speed to medium and go have a martini or something~
After 5 minutes, scrap down sides and mix for another minute and your dough is ready to turn out onto a floured board and be kneaded.
Just knead it for a minute or so until you can shape it into a nice ball and place it in a large bowl which has been drizzled with olive oil
Roll the dough around to coat it with olive oil and cover the bowl with saran. Place the bowl in a warm spot for about 1 hour until the dough has doubled in size.
Divide dough into 2 balls for large pizzas or 4 balls for individual pizzas and wrap in saran. Let rise again for about 45 minutes.
Oops, one dough ball rose and popped through the saran! Now you can refrigerate the dough balls for 2 days or freeze for 1 month.
When you are ready to make pizza, punch dough down into a disc and roll out on a lightly floured board until dough is about 1/8″ thick. This dough isn’t even sticky, it rolls out like a dream! Your pizza doesn’t have to be a circle, just an even smooth disc of dough~the unusual shapes make it uniquely home made!
The toppings are simple, bacon or pancetta, French Brie cheese cut into cubes, a sliced sweet apple, sliced green onions or leeks, and some balsamic vinegar for finishing
Into the oven it goes, 500 for 8-12 minutes
Drizzle with balsamic vinegar and serve!
The crust is so light, it is insanely good! This is nothing like a heavy greasy pizza, and the flavors all bounce around in your mouth, smokey bacon, sweet apple, creamy Brie and tangy onions and balsamic~
We have made this dough twice lately, once for dinner when we made this one and the three different kinds listed below to share and taste. I really enjoyed how different the French Pig version was and decided to make it again for Sunday brunch, what a treat! One pizza was enough for HH and I to split for brunch, but I suggest making 1 individual pizza per person, and maybe 1 1/2. They are so good people will eat more than you think!
Other versions Guy likes are:
BBQ Chicken with cilantro, red onions and fontina
Spicy Hawaiian with Canadian Bacon, pineapple, marinara, red jalapeno and mozzarella
Au Naturel, with rosemary, salt, pepper and freshy shaved Parmesan
…………………………………………………
FRENCH PIG PIZZA
Ingredients
- 3-4 slices cooked bacon or cooked pancetta
- 2 green onions sliced, or sauteed leeks
- 1/2 Gala or Fuji apple thinly sliced
- 2 oz. Brie cheese cut into cubes or pieces
- Balsamic Vinegar
- 1/4th recipe Guy’s Pizza Dough or fresh pizza dough
Instructions
- Sprinkle bacon, leeks, apple slices in cheese all over crust. Bake at 500 8-12 minutes or until done. Drizzle with balsamic vinegar to serve.
Here’s the recipe for the dough:
Pizza Dough [Guy Fieri’s]
Ingredients
- 1 tsp sugar
- 1 T active dry yeast
- 2 T olive oil plus additional for oiling the bowl
- 1 tsp sea salt
- 2 1/2 cups all purpose flour plus more for dusting
- corn meal optional for coating your pan
Instructions
- In the bowl of a stand mixer, dissolve sugar in 1 cup warm water. Sprinkle yeast on top and let sit for 10 minutes or until foamy. Add salt and 2 T olive oil. Using the dough hook, mix in the flour. When the mixture comes together continue mixing [kneading] for about 5 minutes until dough is smooth and elastic. Turn out on a floured board and knead it for a minute or two. Your mixer has really done all the work for you if you’ve let it run long enough.
- Place the dough in an oiled large glass mixing bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or until doubled. Turn dough out onto a lightly floured surface and divide in half for 2 large pizzas, or into quarters for 4 smaller pizzas. Form into smooth tight balls and cover with plastic wrap and set in a warm place to rise again, about 30 to 45 minutes. OR you can refrigerate the dough for up to 2 days at this point before the second rise or freeze for 1 month.
- To make the crust flatten ball into a disc on a lightly floured surface with your fist. With a rolling pin roll out the dough to desired thickness. Don’t worry if the shape isn’t perfect! Top with desired toppings and put pizza on a pan, or stone than has been sprinkled with cornmeal. Bake at 500 for 8-12 minutes or until done.
I might not ever buy pizza dough or crusts again!
Here are the links to some of my other very favorite pizza recipes:
Flatbread with Pear, Bacon and Bleu Cheese
________________________________
I will be joining these fabulous parties and blogs: