Neat Pizza Pizza Dough Recipes

NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS

Steps:

• In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)
• Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans.
• Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C).
• Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.

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.

NEAPOLITAN STYLE PIZZA DOUGH

Steps:

• Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
• In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
• Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours.
• Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled.
• Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F.
• Shape and bake pizzas in desired fashion.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

NEAT PIZZA PIZZA DOUGH

Steps:

• To make a 14" pizza:.
• Combine the following ingredients in a mixing bowl and stir briefly:.
• 3/4 cup warm water (90-110 F).
• 4 teaspoon sugar (brown or white).
• 1 tespoon pure olive oil (or extra virgin).
• 1/2 teaspoon sea salt (or salt salt).
• Add add the following ingredients to the mixing bowl:.
• 2 cups high gluten flour aka patent flour (or bread flour or all purpose).
• 1 teaspoon active dry yeast.
• If you have a stand mixer, mix for 8 minutes or so on a low to medium speed. If the dough gets stuck on the hook turn off the mixer and remove. Mix until nothing sticks to the bowl. The dough should be sticky to the touch, but not stick to you. And of course add more flour if the dough is not stiff enough. Mix until a cohesive ball forms.
• For those of you with hand mixers, good luck. Find those dough hooks and get to work. Mix dough until a cohesive ball forms. Turn over onto a floured surface and kneed into a ball if you must.
• Lastly if you have neither a hand mixer or stand mixer, but do have a wooden spoon. try mixing your dough adding half a cup to your mixture at a time.
• After your dough is mixed form a ball with it and place it in an olive-oiled (1 tsp) circular container such as a bowl for it to rise. Make sure that said container is at least twice as large as your dough ball will grow. Cover your container with foil or a plate or towel or t shirt or seran wrap. Let your dough rise until it doubles in size (45 minutes - 1 hour). If you have the time put your dough in the refidgerator over night as it will gain flavor and texture.
• When you're ready to prepare your pizza pre heat your oven to 450 F and flop your dough ball onto your floured counter and pat it slap it spread it into a shape that you like. Try kind of working on the dough circularly working around an axis and expanding from there. Consider the fact that your dough will expand in the oven and adjust the thickness accordingly. Use a rolling pin if you want to. I've used a wine bottle as a rolling pin to get the dough to spread out evenly.
• After sprinkling surface with cornmeal or flour, put your crust onto a pizza pan, cookie sheet, or (preheated) pizza stone and then take liberty to dress your pizza in sauce and cheese and all of your dreams. We made our sauce from scratch and you can too! We mixed one part provalone to two parts mozzarella.
• Cook your pizza at 450 F for 12-15 minutes or until crust is golden brown.
• I like to brush the crust with melted butter and minced garlic when i take it out of the oven. After that i sprinkle parmesan all over the pizza.
• Go crazy with your pizza. Try substituting white flour with potato flour, semolina flour, hemp flour, rye flour, or wheat flour. Try substituting sugar with honey or malt instead of sugar. Try not using sugar at all! Try using beer instead of water. Get freaky with your toppings. Try halibut, potatoes, carrots, mangoes, or corn! Zucchini, squash, and sweet potatoes! Mix gorganzola with mozzarella and provolone with piccarino. Crack eggs on your pizza when it's half-cooked for a breakfast pizza!
• Pizza is a vehicle of awesomeness. If it's awesome you can probably put it on a pizza.