Best 4 Alton Browns Pizza Recipes
Indulge in a culinary journey with Alton Brown's Pizza, a delectable masterpiece that tantalizes taste buds and satisfies cravings. Discover the art of crafting the perfect pizza from scratch, starting with homemade dough that forms the foundation of this beloved dish. Explore two distinct dough recipes, one using a stand mixer for convenience and the other a manual method for a hands-on experience.
Venture into the realm of pizza toppings, where an array of flavors awaits. Learn how to make three tantalizing sauces: a classic tomato sauce bursting with Italian herbs, a creamy white sauce infused with garlic and Parmesan, and a spicy Arrabiata sauce that packs a flavorful punch. Create a symphony of flavors with an assortment of toppings, from traditional pepperoni and gooey mozzarella to sautéed vegetables and succulent grilled chicken.
The article also delves into the secrets of achieving the perfect pizza crust, with tips on how to get that golden-brown, crispy exterior and a tender, chewy interior. Discover the nuances of oven temperatures and baking techniques, ensuring a perfectly cooked pizza every time.
Elevate your pizza-making skills further with Alton Brown's innovative recipes for unique and flavorful pizzas. Try the Bacon and Brussels Sprouts Pizza, a delightful combination of sweet and savory flavors. Experience the Mediterranean delight of the Roasted Eggplant and Goat Cheese Pizza. Or embark on a culinary adventure with the Thai Chicken Pizza, a fusion of Asian and Italian cuisines.
With Alton Brown's Pizza, embark on a culinary journey that celebrates the art of pizza-making. Master the techniques, experiment with flavors, and create unforgettable pizza experiences that will leave your taste buds craving more.
PIZZA PIZZA
Six ingredients a little bit of patience are all you need to craft this perfect pizza dough; light, flavorful, and ready for all your favorite toppings. Why in the world would you let dough rise for the better part of a day in the refrigerator when it will double in volume in just a couple of hours at room temp? Because when fermentation happens at room temperature, the dough cannot possibly absorb the flavors being created, nor can the gluten structures become pliable but strong. All you get with a warm rise is gas, which is almost completely lost during the shaping. A long, cool rise is crucial to a tasty, chewy yet crisp dough. Yes, it takes time, but your patience will be rewarded. This recipe first appeared in Season 3 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 18h40m
Number Of Ingredients 10
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
- Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
- Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
- Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
THE LAST PIZZA DOUGH I'LL EVER NEED
Provided by Alton Brown
Time 19h30m
Yield 1 pizza plus 2 dough balls
Number Of Ingredients 9
Steps:
- For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
- Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
- Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
- At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
- Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
- For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.
PIZZA PIZZAS
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
- Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
ALTON BROWN'S PIZZA
I have been using this pizza dough to make calzones for my husband to reheat for lunch. This is one of the best pizza dough recipes I have ever used.
Provided by Queen Dana
Categories Low Cholesterol
Time P1DT7m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
- Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.).
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
Tips:
- For a crispy crust, use a pizza stone or baking sheet preheated to a high temperature.
- Use fresh, high-quality ingredients for the best flavor.
- Don't overwork the dough or it will become tough.
- Let the dough rise in a warm place until it has doubled in size.
- Stretch the dough out into a thin circle, leaving a slightly thicker edge.
- Top the dough with your favorite toppings and bake until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
Alton Brown's pizza recipe is a great way to make a delicious, homemade pizza. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both experienced and beginner pizza makers. Whether you're looking for a quick and easy weeknight meal or a fun project to do with the kids, Alton Brown's pizza recipe is sure to please.
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