Giadas Famous Pizza Dough Recipes

PIZZA DOUGH

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.

PIZZA DOUGH

Steps:

• Stir the honey and yeast into the warm water in a small bowl and let sit 3 minutes to make sure the yeast is alive (it should foam and start to bubble).
• Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix until the dough starts to pull away from the sides of the bowl but still remains soft and slightly sticky at the bottom of the bowl, about 10 minutes. Add an extra tablespoon of flour at a time if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place until doubled in size, about 1 hour.
• Knock down the dough. Cut into 2 equal pieces if making small pizzas or simply reform into a ball if making one large; allow the dough to proof for 1 additional hour. The dough is now ready to use.

PIZZA WITH FRESH TOMATOES AND BASIL

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
• Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

PIZZA WITH BUZZ

Steps:

• For the dough: dissolve the yeast in 1 cup of warm water; after 5 minutes, it should look creamy and have bubbles forming on the surface. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Add the yeast-water mixture and mix until well combined. Continue mixing for another 3 minutes. (The dough will be very soft and loose.) Pour the dough onto a heavily floured board and begin to knead, adding flour as necessary. The dough should take an additional 1/4 cup flour and the kneading should take about 5 minutes. Form the dough into a ball and place it in a bowl with the olive oil brushed on the inside. Cover the bowl with plastic wrap and set it aside in a warm dry place for 1 hour.
• Gently punch down the dough and fold it over on itself three or four times. It will again be soft and a little sticky; coat your hands with flour if they stick. Divide the dough into two balls and return to the bowl. Cover with plastic wrap and allow to rise again for an additional 30 minutes.
• Preheat the oven to 475 degrees F. Set an oven rack in the lower third of the oven.
• Place one of the dough balls on a well-floured work surface (The dough should still be quite soft and sticky, so sprinkle some flour on the top of the dough to make it easier to work with.) Gently roll out the dough into a 10-inch circle and transfer it to a round, perforated pizza pan. Repeat with the other dough ball.
• For the tomato sauce: Using a potato masher, mash the tomatoes in a medium bowl until smooth. Add the salt and the torn basil leaves. Spoon the sauce evenly over one of the rolled out pizza crusts. Sprinkle the mozzarella over the sauce, arrange the whole basil leaves on top, and drizzle with olive oil. Bake for 10 to 12 minutes.
• For the bianca: Drizzle the second rolled out crust with olive oil. Sprinkle the rosemary, red pepper flakes and some salt over the top. Bake for 8 to 10 minutes, or until golden brown.

PIZZA DOUGH

Steps:

• Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
• Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
• Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
• The dough is now ready to use.

PERFECT PIZZA DOUGH

Steps:

• Mix the warm water and yeast in a small bowl to blend.
• Let stand until the yeast dissolves, about 5 minutes.
• Mix the flour and salt in a food processor to blend.
• Add in the oil.
• With the machine running, add the yeast mixture and blend just until the dough forms.
• Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
• Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
• Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into a ball.
• The dough can be used immediately or stored airtight in the refrigerator for 1 day.

PIZZA DOUGH

Steps:

• Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
• Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)