Hand Tossed Pizza Crust In The Bread Machine Recipes

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH

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.

BASIC PIZZA DOUGH - BY HAND METHOD

Steps:

• In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
• Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

BREAD MACHINE THIN CRUST PIZZA DOUGH

Steps:

• Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
• Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

DOMINO'S PIZZA DOUGH RECIPE

Steps:

• In a large mixing bowl, combine all ingredients, stirring vigorously. Set aside to rest five minutes, and then stir again for three to five minutes.
• Add additional water or flour to achieve a smooth, sticky dough.
• Divide into four pieces and place each one into an oiled freezer bag.
• At this point, dough can be refrigerated or frozen.
• Allow to rise at room temperature and then punch down.
• Stretch each piece onto a ten inch pizza pan and allow to rest a few minutes.
• Top as usual, and then bake at 450°F until crust is crisp and cheese has melted.
• (Makes 4 ten inch pizzas.).

NEW YORK-STYLE PIZZA DOUGH

Steps:

• In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
• In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). Stir to dissolve the sugar and salt.
• TO MAKE THE DOUGH BY HAND: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
• Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
• TO MAKE THE DOUGH USING A STAND MIXER: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes.
• Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.
• PREP DOUGH FOR RISING: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in plastic grocery bag, twist the top together and fold excess underneath. be sure to allow enough room for the dough to double in size in each bag.
• Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.

PIZZA HUT DOUGH RECIPE - (3.8/5)

Steps:

• PIZZA HUT PIZZA DOUGH (You may use all-purpose flour only for this recipe) Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode. Food processor: Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour, all purpose flour & other dry ingredients. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes. Dough hook: Place water, sugar, salt and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour, all purpose flour, other dry ingredients and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes. By Hand: In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour, & other dry ingredients and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes. (*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.