Heavenlypizzadough Recipes

EASY MIRACLE PIZZA DOUGH

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, or bowl of stand mixer, stir the yeast and sugar into the warm water until completely dissolved. Allow mixture to sit and proof for 10 minutes, until foamy.
• Add the salt and olive oil to the yeast mixture. Begin adding the flour 1/2 cup at a time, stirring (with a large spoon or hook attachment if using stand mixer) after each addition.
• When the dough has pulled away from the sides of the bowl and is no longer sticky, knead the dough for 3 minutes in the bowl or on a well floured surface. You can also knead with the dough hook attachment on medium speed for 3 minutes.
• Roll or pat the dough out on a well floured surface, into a large circle about 1/4 - 1/2 inch thick, and place on oiled pizza pan.
• Bake crust for 5 minutes. Remove crust from oven, and top as desired. Bake for an additional 10 minutes.
• Optional: In a small bowl, microwave the butter and garlic. Remove pizza from oven and brush with the garlic butter, place pizza under broiler for 1-2 minutes, until crust is golden brown.

THE BEST PIZZA DOUGH

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.

QUICK AND EASY PIZZA DOUGH

Steps:

• Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
• Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.

HONEY PIZZA DOUGH (AWESOME)

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
• In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
• Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
• The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
• Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
• Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
• Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
• At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
• To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
• I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.

EASY HOMEMADE PIZZA DOUGH

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.