All Purpose Pizza Dough Recipes

PIZZA DOUGH I

Steps:

• Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
• Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

BASIC PIZZA DOUGH

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

BASIC PIZZA DOUGH

Steps:

• Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
• Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
• Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
• Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
• Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
• Bake in the preheated oven until golden, 18 to 24 minutes.

EASY ALL-PURPOSE PIZZA DOUGH

Steps:

• Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour and salt to yeast mixture and stir well. Stir 2 cups flour, 1 cup at a time, stirring well after each addition.
• Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 min), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky). To knead, push out the mound of dough with the heels of your hands, fold it over, give it a quarter turn, ad repeat. The dough should become smooth. If necessary, add slightly more flour. Shape the pizza dough into a ball.
• Place the dough in a large bowl coated with olive oil turning to coat top. Cover and let rise a warm place one hour or until doubled in size. Press 2 fingers into dough, if an indentation, the dough has risen enough.
• Use your hands to deflate the dough, cover and let rest 5 minutes. Either roll or shape into a 12" circle. Transfer to a pizza pan.
• Add desired toppings, and bake in 450F preheated oven for 13 - 15 minutes or until toppings are golden brown.
• **To Freeze: let the dough rise once, punch down, and shape into a ball. Place in a heavy duty zip top bag coated with cooking spray, squeeze all of the air out and seal. Store up to 1 month.
• To Thaw: place the dough in refrigerator 12 hours or overnight. Place dough on floured surface and shape.
• Alternatively, you can make the dough, roll it out, wrap in foil, and freeze. To bake, remove from freezer, top and bake according to recipe instructions, (no need to thaw).