541 virgin oil dough Recipes
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garlic clove, olive oil (preferably extra-virgin) and5 Moregarlic clove, olive oil (preferably extra-virgin), pizza dough, thawed if frozen, zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices, salt, coarsely grated mozzarella (2 1/2 cups), chopped fresh oregano40 min, 7 ingredients
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sparkling water (tap can be used), extra virgin olive oil and7 Moresparkling water (tap can be used), extra virgin olive oil, bread flour, salt, sugar, garlic powder (optional), rosemary (your choice of fresh herbs) (optional), cinnamon (optional), fast-rising active dry yeast35 min, 9 ingredients
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No-Knead Pizza Doughwater , lukewarm, yeast, salt, sugar and2 Morewater , lukewarm, yeast, salt, sugar, extra virgin olive oil, unbleached all-purpose flour15 min, 6 ingredients
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Brick Oven Pizza Doughactive dry yeast, warm water (100o to 110o) and7 Moreactive dry yeast, warm water (100o to 110o), all-purpose unbleached flour, divided, coarse-ground whole wheat flour, salt, sugar, dried thyme, grated parmesan cheese (optional), extra virgin olive oil, divided9 ingredients
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All-Purpose Pasta Doughall-purpose flour, whole eggs , plus, egg yolk and3 Moreall-purpose flour, whole eggs , plus, egg yolk, extra virgin olive oil, kosher salt, water , if needed (or more)2 hour , 6 ingredients
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Whole-Wheat Pizza Doughall-purpose flour, whole-wheat flour and5 Moreall-purpose flour, whole-wheat flour, instant or rapid-rise dry yeast, sugar, salt, extra-virgin olive oil, honey5 min, 7 ingredients
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Grilled Dough (Ming Tsai)master pizza dough and1 Moremaster pizza dough, infused basil (herbed) extra virgin olive oil2 ingredients
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Whole Wheat Pizza Dough 1yeast, warm water, honey, whole wheat flour, cool water and2 Moreyeast, warm water, honey, whole wheat flour, cool water, extra-virgin olive oil, salt7 ingredients
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Quick Focaccia Pizza Doughall-purpose flour, fresh yeast, crumbled, white wine and3 Moreall-purpose flour, fresh yeast, crumbled, white wine, extra-virgin olive oil, salt, lukewarm water1 hour 20 min, 6 ingredients
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