My Very Favorite Pizza Dough Recipes

THE BEST PIZZA DOUGH

The Best Pizza Dough image

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

Ingredients

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

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.

MY FAVORITE PIZZA DOUGH

My Favorite Pizza Dough image

A great pizza dough recipe. For use with any kind of pizza! This makes one small pizza crust, or a medium sized thin crust. Just multiply the recipe for larger servings. I would make 8 times as much when making a 3 large pizzas.

Provided by recipezaar

Categories Breads

Time 15m

Yield 1 personal pizza crust, 1 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces unbleached all-purpose flour
1 teaspoon yeast
1/2 teaspoon sugar
1/2 teaspoon salt
1/3 cup water (at room temperature)
4 teaspoons olive oil

Steps:

Mix flour sugar salt yeast.
Add water.
Mix dough. It should be slightly sticky, and a little rough looking.
Pour oil onto the dough ball, coating it on all sides using fingers or spatula.
Place dough back in bowl.
Let dough rise at least 1 hour at room temperature if needed immediately, otherwise let it rise for 1/2 hour at room temperature and then refrigerate for up to 24 hours. Remove from refrigerator for an hour before making pizza.
Make pizzas and cook on a hot pizza stone.

Nutrition Facts : Calories 595, Fat 19.3, SaturatedFat 2.7, Sodium 1169, Carbohydrate 90.8, Fiber 3.9, Sugar 2.4, Protein 13.3

MY VERY FAVORITE PIZZA DOUGH

My Very Favorite Pizza Dough image

I found this recipe in an old church cookbook and have been using it for years now. Even though I have tried quite a few other pizza crust recipes, I always end up coming back to this one.

Provided by TexasToast R

Categories Low Cholesterol

Time 45m

Yield 2 Pizzas, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons yeast (or 2 pkgs)
2 tablespoons sugar
2 cups warm water (115-120 degrees)
2 teaspoons salt
1/4 cup oil (vegetable or olive oil)
1/2 cup oat bran (optional)
4 1/2-6 cups flour (my favorite combination is half bread flour and half whole wheat flour, but I have also used all-pur)
cornmeal, for sprinkling pizza pans
cooking spray

Steps:

Mix yeast and sugar and dissolve in warm water. Let stand for about 5 minutes. Add in salt, oil and oat bran, if desired.
Mix in 4 1/2 cups of flour. Then continue to add additional flour (up to 6 cups) and knead until dough is smooth and elastic (I use my Kitchenaid with the dough hook attached--dough should clean the side of the bowl).
Place into a greased bowl, turning once, cover and allow to rise until dough is doubled in bulk.
Prepare 2 large (14 inch or larger) pizza pans by coating them with cooking spray and sprinkling lightly with cornmeal.
Punch down and roll dough to fit 2 large pizza pans.
Top as desired.
For a crust that is crispy on the bottom, place pizza on the bottom rack in a cold oven, set the oven for 500° and bake for about 20 minutes or if the oven is already hot, bake at 500° for 10-15 minutes (watch closely).

Nutrition Facts : Calories 169.1, Fat 3.9, SaturatedFat 0.5, Sodium 293.1, Carbohydrate 29, Fiber 1.4, Sugar 1.7, Protein 4.2

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