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.
EASY HOMEMADE PIZZA DOUGH
This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness.
Provided by Chef John
Categories Bread Pizza Dough and Crust Recipes
Time 18h35m
Yield 4
Number Of Ingredients 8
Steps:
- Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
- Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
- Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
- Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
- To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
- Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
Nutrition Facts : Calories 485 calories, Carbohydrate 89.3 g, Fat 8 g, Fiber 3.9 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 732.2 mg, Sugar 0.6 g
WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH
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
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
BASIC PIZZA DOUGH
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
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
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
PIZZA DOUGH I
This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.
Provided by Gudny Bjorg Kjaerbo
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g
EASY ALL-PURPOSE PIZZA DOUGH
This basic recipe which can be used to make calzones, focaccia or bread, can easily be doubled or frozen.
Provided by Chef Gorete
Categories Yeast Breads
Time 30m
Yield 1 12 inch pizza
Number Of Ingredients 5
Steps:
- Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour and salt to yeast mixture and stir well. Stir 2 cups flour, 1 cup at a time, stirring well after each addition.
- Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 min), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky). To knead, push out the mound of dough with the heels of your hands, fold it over, give it a quarter turn, ad repeat. The dough should become smooth. If necessary, add slightly more flour. Shape the pizza dough into a ball.
- Place the dough in a large bowl coated with olive oil turning to coat top. Cover and let rise a warm place one hour or until doubled in size. Press 2 fingers into dough, if an indentation, the dough has risen enough.
- Use your hands to deflate the dough, cover and let rest 5 minutes. Either roll or shape into a 12" circle. Transfer to a pizza pan.
- Add desired toppings, and bake in 450F preheated oven for 13 - 15 minutes or until toppings are golden brown.
- **To Freeze: let the dough rise once, punch down, and shape into a ball. Place in a heavy duty zip top bag coated with cooking spray, squeeze all of the air out and seal. Store up to 1 month.
- To Thaw: place the dough in refrigerator 12 hours or overnight. Place dough on floured surface and shape.
- Alternatively, you can make the dough, roll it out, wrap in foil, and freeze. To bake, remove from freezer, top and bake according to recipe instructions, (no need to thaw).
Nutrition Facts : Calories 1504.8, Fat 4.6, SaturatedFat 0.7, Sodium 1183.8, Carbohydrate 313.3, Fiber 13.1, Sugar 1.1, Protein 45.2
SO EASY PIZZA DOUGH
I love this pizza dough! It is so quick and easy, and makes a great dough. A favorite for pizza night at my house! I found it originally on allrecipes.com, but tweaked it a bit.
Provided by Meowser
Categories Low Cholesterol
Time 50m
Yield 1 Pizza, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Dissolve yeast in water. Let stand 5 to 10 minutes, until creamy.
- 2. Add in the rest of ingredients except corn meal. Stir vigorously to form a stiff, wet dough. You may need to add another 1/4 cup flour to make the right consistency.
- 3. Cover and set aside; let rise at least 30 minutes (I usually let it rise 2 hours).
- 4. Preheat oven to 350 degrees F. Spray pizza pan with cooking spray and sprinkle liberally with corn meal.
- 5. Grease hands with oil. Press dough onto pan to desired thickness.
- 6. Bake for 10 minutes.
- 7. Remove from oven; add toppings as desired. Cook an additional 15-20 minutes or until crust is browned and crispy on the bottom.
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- Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup flour and salt to yeast mixture, and stir well. Stir in 2 cups flour, 1 cup at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough according to the recipe directions.
- Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to 1 month. To thaw, place dough in refrigerator 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions. Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and freeze. To bake, remove from freezer; top and bake according to recipe instructions (no need to thaw).
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