Basic Pizza Dough Italian Recipes

BASIC PIZZA DOUGH (ITALIAN)

Steps:

• Place the yeast into a small bowl and sprinkle with the sugar. Add 125 mL of lukewarm water, then stir to dissolve the yeast and sugar. Cover with a clean tea towel and prove in a warm spot for 30 minutes.
• Sift the flour into a large bowl. Make a hollow in the centre and pour the yeast mixture, salt, olive oil and 5-7 tbsp of water into it.
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• Knead everything into a smooth silky dough, shape into a ball.
• Dust the ball with a little flour, cover and set for an hour or until the dough doubles in volume.

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.

ITALIAN PIZZA DOUGH

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

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.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

BASIC PIZZA DOUGH

Steps:

• Combine sugar, water and yeast in a measuring cup or small bowl.
• Combine flour and salt in a large bowl and make a well in the center.
• Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
• If dough is too sticky, add a bit more flour.
• Knead until smooth on a lightly floured surface.
• Place in an oiled bowl, cover with a towel and let rise until doubled.
• IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
• Punch down and let rest for 10 minutes.
• Makes 1- deep dish or 2- 12-inch pizza crusts.
• To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

BASIC PIZZA DOUGH

Steps:

• Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
• In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
• Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
• Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.