Dyck Family Pizza Dough Recipes

PIZZA DOUGH

Steps:

• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
• Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

DOMINICK'S BASIC PIZZA DOUGH

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.

MASTER PIZZA DOUGH

Steps:

• In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
• Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
• Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

FAMILY PIZZA

Steps:

• Make the dough: Whisk 1 1/4 cups warm water (95 degrees), yeast and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until yeast is foamy.
• In a large bowl, whisk together bread flour and salt. Make a well in the center and add yeast mixture and oil. Using a wooden spoon, stir wet ingredients into dry ingredients until mixture is too stiff to stir, then mix with your hands until dough comes together and pulls away from sides of bowl. Turn dough out onto a lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth, elastic and only slightly sticky. Transfer dough to a large oiled bowl, turning to coat. Cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours or overnight, until doubled in size.
• Punch down dough and turn it out onto a well-floured work surface. Divide into 8 pieces (about 4 ounces each) and shape each one into a ball. Cover with a tea towel and let stand for 15 minutes.
• Heat griddle pan over medium heat until very hot, about 5 minutes. Dust a large work surface with a mixture of flour and semolina. Pick up one of the dough balls and begin to pull and stretch dough into a circle, then lay on work surface and press into a thin round (about 8 inches), adding only enough flour and semolina to keep dough from sticking. Using one hand as a guide, slope a slightly thicker rim all around dough circle. Work quickly, and be careful not to overwork dough; if it resists or shrinks back, let it rest briefly before proceeding. (If you prefer, you can roll out dough with a rolling pin; lightly flour work surface and pin.) For larger pizzas, use 2 dough balls.
• Carefully place dough round on griddle pan and cook until barely tan on first side and browned in a few spots, 2 to 3 minutes. Flip crust over and cook until second side is completely dry, about 1 minute.
• Transfer crust to a wire rack or a baking sheet, brushing off any excess flour, and allow to cool. Repeat with remaining dough. (Parbaked crusts can be refrigerated overnight or frozen, well wrapped, for up to 2 weeks.
• Top and broil each pizza: Heat broiler and place a pizza stone or baking sheet inside to heat. Spread a very light coating of pesto evenly on crust, leaving a 1/2-inch border. Scatter mozzarella over pesto. (Don't put toppings on crust until ready to broil, to avoid sogginess.)
• Place pizzas on hot stone or pan; slide under broiler, about 4 inches from heat source; and broil for 7 or 8 minutes (or as long as needed), until toppings are heated or cooked through, or both, and crust is charred and blistered in spots. Watch closely so that ingredients don't burn, and move pizza around or lower broiler rack if necessary. (Depending on topping, bottom of crust may start to become soggy; you can slip pizza back onto griddle momentarily to recrisp.) Cut into slices and serve hot.

WOLFGANG PUCK'S PIZZA DOUGH

Steps:

• In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
• Divide dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings.

DYCK FAMILY PIZZA DOUGH

Steps:

• Combine sugar with yeast and warm water, allow to sit until frothy, about 5-7 minutes.
• Combine dry ingredients.
• Mix in the oil, beer, and yeast mixture.
• Knead the dough well, adding flour as needed until the dough is no longer sticky but is still soft and pliable.
• Allow the dough to rise in a warm place. I usually stick it into a slightly warmed oven (no more than 100°F) covered with a clean tea towel. Allow to rise for whatever amount of time you have, I usually let it rise just as long as it takes me to cut toppings and grate cheese for the pizza.
• Role the dough for your pizza pans, your dough should be about 1/2cm (1/4") thick. Allow to rise on the pans for about 10-20 minutes before topping your pizzas.
• Bake in a hot oven (375°-400°F) for about 10 minutes or until the cheese in golden brown and the underneath of the crust is golden brown.
• Slice and enjoy.