Best 9 Marias Pizza Dough Recipes

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Marias pizza dough is known to be a delicious and fluffy dough that is commonly used in Italian and Neapolitan pizzas. This dough takes some time and practice to perfect, but the end result is worth it. There are many different recipes for Marias pizza dough, each with its own unique flavor and texture. In this article, we will provide you with some of the best recipes for Marias pizza dough, so that you can find the one that best suits your taste. We will also provide you with tips on how to make the perfect Marias pizza, so that you can impress your friends and family with your culinary skills.

Check out the recipes below so you can choose the best recipe for yourself!

PROTEIN SPARING PIZZA CRUST



Protein Sparing Pizza Crust image

Provided by Maria Emmerich

Time 30m

Yield 4

Number Of Ingredients 11

CRUST:
6 egg whites
½ cup unflavored egg white powder (do not use whey, it is bad for weight loss)
2 teaspoons Italian Spices (if desired)
Primal Kitchen Avocado Oil Spray
OPTIONAL TOPPINGS:
Primal Kitchen Pizza Sauce
Diced Ham
Sliced Mushrooms
Mozzarella Cheese/Goat Cheese/Feta (omit for max weight loss)
Olives

Steps:

  • Preheat oven to 400 degrees F. Place the egg whites in the bowl of a stand mixer and whip the whites until very stiff, about 5 minutes. Turn the mixer to low and add the protein powder to the whites. Mix until combined. Add the spices if using.
  • Spray a lasagna pan or 15 inch cast iron skillet with Primal Kitchen avocado oil spray and spoon the mixture into it. Bake for 10-15 minutes or until golden brown.
  • Remove from oven and top with your favorite toppings (eliminate cheese for protein sparing days). Return to oven and bake another 5-10 minutes or until crust is baked through and cheese is melted and starts to brown.

AMAZING PIZZA



Amazing Pizza image

Provided by Maria Emmerich

Time 45m

Yield 6

Number Of Ingredients 11

1¼ cup blanched almond flour (or ½ cup coconut flour)
1/4 cup protein powder (unflavored, optional)
4 TBS Psyllium husk powder
½ tsp salt
2 TBS grated parmesan
1 TBS Italian spices
2 tsp baking powder
2 eggs (4 eggs for coconut flour)
1 cup boiling water
butter or coconut oil (for brushing)
(Toppings of your choice)

Steps:

  • Preheat oven to 375 degrees. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens and start to stick to beaters. Place ball on greased baking sheet. Spray a piece of parchment with oil and place on to of the dough to help spread without sticking. Use a rolling pin or your hands to spread the dough into a 16 inch round. Dough will raise 2-3 times its size so make the thickness one third of what you want the final pizza to be (I like a ¼ inch thick crust so I start with about ⅛ inch or less thickness).
  • Place in oven and Bake for 25 minutes. Remove crust from oven and brush with butter of coconut oil and return to oven. Broil for 3-8 minutes or until crust is crisp (Be careful, watch closely during this step to make sure it doesn't burn, just crisps up). I start the broil with it flipped over to crisp the bottom and then flip over and broil the top. Add topping and broil for another 5-10 minutes until cheese is melted and starts to brown. Makes 6 servings.

PIZZA DOUGH



Pizza Dough image

Provided by Giada De Laurentiis

Time 3h15m

Yield Three 13-ounce balls of dough

Number Of Ingredients 5

1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
One 1/4-ounce packet active dry yeast
4 cups all-purpose flour, plus extra as needed
1 1/2 teaspoons fine sea salt
Olive oil, for drizzling

Steps:

  • Put the water in a small bowl. Add the yeast and stir until dissolved.
  • In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
  • Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY



How To Make The Best Homemade Pizza Recipe by Tasty image

Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

Provided by Brenda Blanco

Categories     Dinner

Yield 16 servings

Number Of Ingredients 21

2 ½ cups warm water
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour, plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour
28 oz canned whole tomatoes
1 tablespoon kosher salt
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
ricotta cheese
fresh basil pesto
dried oregano
tomato sauce
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slice
freshly grated parmesan cheese

Steps:

  • "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
  • In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
  • Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
  • Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
  • Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
  • Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
  • Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
  • Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
  • Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
  • Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
  • Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
  • Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
  • Add any garnish of your preference.
  • Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram

CLASSIC PIZZA DOUGH



Classic Pizza Dough image

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2/3 cup warm water (110 degrees)
1/4 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

QUICK BASIC PIZZA DOUGH



Quick Basic Pizza Dough image

This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Yield Makes 2 pounds

Number Of Ingredients 5

2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)
2 tablespoons sugar
1/4 cup extra-virgin olive oil, plus more for bowl and brushing
2 teaspoons kosher salt
4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

Steps:

  • Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  • Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
  • Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Nutrition Facts : Calories 308 g, Fat 8 g, Fiber 2 g, Protein 7 g

MASTER PIZZA DOUGH



Master Pizza Dough image

It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too.

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 50m

Yield 6

Number Of Ingredients 6

2 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® RapidRise Yeast*
¾ teaspoon salt
1 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive or vegetable oil
Cornmeal

Steps:

  • In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
  • Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
  • Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 40.1 g, Fat 5 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 293 mg, Sugar 0.1 g

MARIA’S PIZZA DOUGH



MARIA’S PIZZA DOUGH image

Categories     Quick & Easy     Phyllo/Puff Pastry Dough     Pastry

Number Of Ingredients 7

1 pkg. instant yeast
1/4 c lukewarm water
1 tbsp sugar
1 cup warm milk
1/2 tsp salt
1/4 c oil
4 c flour

Steps:

  • 1. Soften yeast in warm water 2. Mix milk, sugar, salt & oil together. Microwave on high 1 min. 3. Mix in yeast. 4. Stir in 3 1/2 cups flour and let sit 15 minutes. Knead in remaining 1/2 cup flour. You may need a little more. 5. Spread out on greased pizza pan, and cover & let rise until double, about 1/2 hour. Put on favorite toppings. Ours is a taco meat mix with tomatoes and cheese served with sour cream and baked at 375 for 15-20 minutes. Your nose will know it's done.

WORLD FAMOUS MAMA MARIA'S BOOTLEGGER PIZZA



World Famous Mama Maria's Bootlegger Pizza image

Provided by Food Network

Time 1h25m

Yield 2 large pizzas

Number Of Ingredients 15

2 packages cake or dry yeast
2 tablespoons sugar
2 cups lukewarm water
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
1/2 cup olive oil
4 cups ground pear tomatoes
1/2 cup ground onions
1 tablespoon finely chopped garlic
1 tablespoon dried oregano
1 tablespoon sugar
1 rablespoon salt
1/4 teaspoon pepper
1/2 pound mozzarella, grated
1/2 pound Jack cheese, grated

Steps:

  • Dough:
  • Sprinkle the yeast and sugar in the lukewarm water, let sit until yeast bubbles up (approximately 5 minutes). Add 3 1/2 cups of the flour and salt. Mix the dough and knead until smooth. Add more flour, if needed. Make into a ball. Put into a bowl, cover and let dough rise and double in volume, about 45 minutes.
  • Pizza Sauce:
  • Mix all ingredients together in a bowl. Put aside until pizza dough is ready.
  • Cheese Topping:
  • Toss cheeses together.
  • Preheat the oven to 450 degrees F.
  • Once dough is risen, cut into 2 pieces and roll out to desired sizes. Top with sauce, cheese and your favorite toppings. Bake for 20 minutes, until crust is a golden brown.

Tips:

  • Use fresh ingredients whenever possible, especially for the yeast and flour.
  • Make sure the water is warm, but not too hot, or you will kill the yeast.
  • Knead the dough for at least 10 minutes, or until it is smooth and elastic.
  • Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
  • Preheat your oven to the highest temperature it can go before baking the pizza.
  • Use a pizza stone or baking sheet to bake the pizza on.
  • Add your toppings and bake the pizza for 10-12 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

Conclusion:

Making pizza at home is a fun and rewarding experience. With a little practice, you can create delicious pizzas that your family and friends will love. So next time you're craving pizza, give one of these recipes a try.

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