Basic Pizza Dough Processor Method Recipes

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BASIC PIZZA DOUGH



Basic Pizza Dough image

Basic pizza dough recipe. With a few ingredients and a couple of hours you'll be 'da bomb' and the whole family will forget about that local pizza joint down the block!

Provided by Dave

Categories     Bread     Pizza Dough and Crust Recipes

Time 2h40m

Yield 16

Number Of Ingredients 8

1 cup warm water
1 (.25 ounce) package rapid-rise yeast
2 cups all-purpose flour
1 cup bread flour
1 tablespoon white sugar
1 teaspoon kosher salt
1 tablespoon canola oil
1 tablespoon olive oil

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.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 18.3 g, Fat 2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 121.1 mg, Sugar 0.8 g

BASIC PIZZA DOUGH - BY HAND METHOD



Basic Pizza Dough - By Hand Method image

Provided by Food Network

Categories     main-dish

Time 36m

Yield 2 (12-inch) pizzas, serving 4

Number Of Ingredients 5

1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
  • Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
  • Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
  • Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

PIZZA DOUGH IN FOOD PROCESSOR



Pizza Dough in Food Processor image

fast and easy...this is the best quick dough I have ever come across...I got it from Harrowsmiths television show...

Provided by andypandy

Categories     Yeast Breads

Time 25m

Yield 2 10inch pizza crusts

Number Of Ingredients 7

1 package fast active dry yeast (2 1/2 tsp.)
1 teaspoon white sugar
1 teaspoon salt
3/4 cup all-purpose flour
1 tablespoon olive oil
1 1/4 cups hot tap water
2 cups more all-purpose flour

Steps:

  • Put in the food processor, yeast, sugar, the 3/4 cup flour, salt, olive oil and water.
  • Process for 15 seconds.
  • Add the next one cup flour, Blend.
  • Add the last one cup flour, til a ball forms.
  • Knead approximately.
  • 10 times or so.
  • Let sit 20 minutes in a covered greased bowl.
  • While dough is resting, prepare all your preffered toppings, sauce, pepperoni, sausage, cheese.
  • Roll out.
  • Makes two pizzas.
  • Place dough onto an oiled pizza pan, or a cornmeal sprinkles pan.
  • Top with toppings, and bake in a very hot oven 400 to 450 degrees for approx 12 to 15 minutes or until done.
  • October 2004 my food processor bummed out, so I made the recipe using my Kitchen Aide with dough hooks. The recipe worked out very nice.

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH



World's Easiest Bread Machine Pizza Dough image

Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe.

Provided by soxinsc

Categories     Bread     Pizza Dough and Crust Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

1 cup warm water
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon sea salt
3 cups all-purpose flour
1 teaspoon minced garlic
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon dried cilantro
¼ teaspoon paprika
2 ¼ teaspoons active dry yeast

Steps:

  • Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 82.3 g, Fat 11.2 g, Fiber 3.2 g, Protein 10.7 g, SaturatedFat 1.6 g, Sodium 445.3 mg, Sugar 9.7 g

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

BASIC PIZZA DOUGH -PAULA DEEN



Basic Pizza Dough -Paula Deen image

Make and share this Basic Pizza Dough -Paula Deen recipe from Food.com.

Provided by KaraRN

Categories     Yeast Breads

Time 58m

Yield 2 pizza doughs

Number Of Ingredients 6

1 3/4 cups warm water
1 (1/4 ounce) package active dry yeast (recommended -- RapidRise)
2 teaspoons salt
4 1/2-5 cups bread flour
3 tablespoons olive oil, plus more for bowl
cornmeal, for pan

Steps:

  • Preheat oven at 450 degrees F.
  • Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
  • Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
  • Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.
  • Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
  • Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.

Nutrition Facts : Calories 1213.2, Fat 23.2, SaturatedFat 3.2, Sodium 2337.4, Carbohydrate 216, Fiber 8.3, Sugar 0.8, Protein 30.4

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