FLUFFY YET CRUSTY PIZZA DOUGH RECIPE
This Fluffy & Crusty Pizza Dough Recipe provides a fluffy interior and crusty exterior and that is what makes me come back to this pizza dough recipe. I can't remember a time this dough recipe didn't turn out when making pizza. It's super quick to prepare and bakes away to fluffiness!
Provided by Alyona's Cooking
Categories Pizza
Number Of Ingredients 9
Steps:
- Add all the dry ingredients into the bread machine pan; add the oil and then pour the warm water over. Set cycle to dough settings and allow the bread machine to do its thing. (My cycle was 1 hour and 30 minutes.)
- DIRECTIONS FOR STAND MIXER: Dissolve the yeast in warm water and set aside. Place the dry ingredients into the bowl of the mixer; add the oil. Turn the mixer on low speed and slowly pour in the water/yeast mixture. Knead the dough for 10 minutes. Cover and allow the dough to rise for 1 hour or until doubled. Roll the dough out; top with toppings and allow another hour or so to rise before baking.
- Cut out two (16" wide) pieces of parchment paper. Place on a flat surface; dust with flour and set aside.
- Once the dough cycle has finished (or when the dough has finished rising after kneading) transfer dough onto a floured surface.
- Cut the dough into two equal pieces and flip over. Take the ends of each piece and pinch together to form a ball.
- Roll the dough out into an 11"-12" circle. Transfer onto parchment paper; top with desired toppings and allow prepared pizzas to rise for 45 min.
- Place two baking sheets upside down onto the bottom rack of the oven. Preheat the oven to 415 degrees F with the baking sheets inside. While the oven is preheating allow the dough to rise an additional 15 min (about the time the oven preheats.)
- Slide the parchment paper with the pizza on top onto a large tray or cutting board. Then carefully slide the parchment paper onto the hot baking sheets and bake one pizza at a time for 14-16 minutes.
- Remove the pizza by dragging the parchment paper onto a cutting board and slice.
Nutrition Facts : ServingSize 1 g, Calories 121 kcal, Carbohydrate 18.9 g, Protein 4.3 g, Fat 3.1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 198 mg, Fiber 0.7 g, Sugar 0.6 g
CRAZY CRUST PIZZA DOUGH
A quick and easy way to make your own pizza crust. Simply add the meat and vegetable toppings of your choice.
Provided by Karen
Categories Bread Pizza Dough and Crust Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
- In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
- Bake in preheated oven for 20 to 25 minutes, until crust is set.
- Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 13.1 g, Cholesterol 48.1 mg, Fat 1.8 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 316.9 mg, Sugar 1.1 g
KITCHENAID CRUSTY PIZZA DOUGH
This is an easy, really good pizza dough from the cookbook that came with my KitchenAid mixer. Last night, I topped it with grilled vegetables, pine nuts, and fresh mozzarella but the possibilities are endless. Enjoy!
Provided by Miraklegirl
Categories Yeast Breads
Time 1h30m
Yield 1 14inch pizza, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve yeast in warm water in warmed bowl.
- Add salt, olive oil, and 2 1/2 cup flour.
- Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
- Place in greased bowl, turning to grease top.
- Cover, let rise in warm place until doubled in bulk (about 1 hour).
- Punch dough down.
- Brush 14 inch pizza pan with oil.
- Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.
Nutrition Facts : Calories 310, Fat 3.1, SaturatedFat 0.5, Sodium 295, Carbohydrate 60.4, Fiber 2.6, Sugar 0.2, Protein 8.8
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
QUICK AND EASY PIZZA DOUGH
Making pizza dough from scratch is no doubt a labor of love-but that doesn't mean it can't be fast and easy too. Just 30 minutes after forming and resting the dough, you can use it as the base for this classic pie, or get creative and make something like this tri-color salad pizza or an antipasto-inspired slice.
Provided by Greg Lofts
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
- Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a 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, 30 to 45 minutes.
HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY
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
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
PIZZA CRUST
Does the pizza delivery person know the route to your house by heart? With this easy recipe, you can bypass the pizzeria and pull together a piping hot, from-scratch pizza almost as quickly as it takes to get one delivered-using your own homemade pizza dough.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
- For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/8 of Recipe (without toppings), Sodium 300 mg, Sugar 2 g, TransFat 0 g
WORLD'S BEST PIZZA CRUST
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Provided by Isabeau
Categories Low Cholesterol
Time 1h
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in water.
- Beat in ½ flour.
- Add salt, oil and rest of flour (add more if needed to make handle-able dough).
- Rise in oiled bowl.
- Place on greased pan.
- Add sauce, cheese, etc.
- Bake at 450 20 -25 minutes (til brown).
SUPER FAST AND EASY PIZZA DOUGH/ CRUST
A recipe from Fleischmann's. Always good. You can substitute 1 cup of whole wheat flour for one cup of the white flour. You can add in some parmesan cheese if you'd like. Or, you can replace 1/2 cup of cornmeal for 1/2 cup of the flour. Have fun experimenting.
Provided by Sarah Chana
Categories Breads
Time 40m
Yield 1 14
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
- Stir in the very warm water and oil. Mix well.
- Add enough of the remaining flour to make a soft dough.
- Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
- Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
- Form dough into smooth ball(s). Roll dough to fit the pan(s).
- Top with your favorite sauce and toppings.
- Bake at 400F for 20 to 30 minutes or until done.
Nutrition Facts : Calories 1626.7, Fat 31.2, SaturatedFat 4.4, Sodium 1762.9, Carbohydrate 289.1, Fiber 12, Sugar 1, Protein 41.6
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
CLASSIC PIZZA DOUGH
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
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).
THE BEST PIZZA DOUGH EVER
Make and share this The Best Pizza Dough Ever recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h25m
Yield 4-6 pizza crusts
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water in a bowl.
- Stir in oil, sugar, salt and FOUR cups of the flour.
- Beat until smooth.
- Turn dough onto a floured surface.
- Knead in enough flour to make dough easy to handle.
- Knead til smooth 3 to 5 minutes.
- Place in a greased bowl.
- Cover and let rise in a warm place til double in size (about 45 minutes).
- Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
- Bake pizzas 425°F for 25-30 minutes.
THICK CRUST PIZZA DOUGH
This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. It has a very nice consistency and tastes great too. Recipe from The Pillsbury Cookbook. I made it with Pizza Sauce and Pizza Deluxe. Cooking and prep time excludes time for dough to rise.
Provided by AmyZoe
Categories Yeast Breads
Time 50m
Yield 1 thick crust, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
- In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
- Blend at low speed until moistened and beat 2 minutes at medium speed.
- Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
- On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
- Place dough in greased bowl and cover loosely with plastic wrap and a towel.
- Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
- Punch down several times to remove all air bubbles.
- Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.
Nutrition Facts : Calories 84, Fat 1.6, SaturatedFat 0.2, Sodium 233.8, Carbohydrate 14.9, Fiber 0.7, Sugar 0.3, Protein 2.3
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