Dominick S Basic Pizza Dough Recipes

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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.

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

DOMINICK'S BASIC PIZZA DOUGH



Dominick's Basic Pizza Dough image

This is Dominick DeAngelis' recipe for pizza dough using high gluten flour. His pizza flour is sold at Fante's in Philadelphia and on the internet. You can also find high gluten flour in other speciality stores. It's amazing what a difference using high gluten flour makes--you can achieve a marvelously thin and crispy crust. This recipe is so easy and I have found it to be fool proof and it can easily be doubled. It's also wonderful for Garlic Knots (recipe 179509).

Provided by Chef Kate

Categories     Yeast Breads

Time 2h15m

Yield 1 14" pie

Number Of Ingredients 6

2 cups high gluten flour
1/2 teaspoon salt
4 teaspoons sugar
3/4 cup warm water (about 105 degrees F.)
1 teaspoon active dry yeast
1 teaspoon olive oil

Steps:

  • Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.
  • Add flour and begin kneading immediately, using a mixing machine or by hand (I use my Kitchenaid with the dough hook).
  • Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this.
  • After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature.
  • Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust--I like it chilled only briefly).
  • Your dough is now ready to be used in your favorite way.
  • I roll mine out very thin and bake at the highest temperature the oven will allow.

Nutrition Facts : Calories 1004.6, Fat 9.1, SaturatedFat 1.3, Sodium 1238, Carbohydrate 51.4, Fiber 2.3, Sugar 16.8, Protein 181.9

BASIC PIZZA DOUGH



Basic Pizza Dough image

Provided by Food Network

Time 1h40m

Yield 2 12-inch pizza crusts

Number Of Ingredients 5

3 1/4 cups unbleached flour
2 teaspoons salt
1 cup warm water
1 envelope active dry yeast
3 tablespoons olive oil

Steps:

  • In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes.
  • Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness.
  • Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size.
  • When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape.

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