No Fail Pizza Dough Recipes

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NO FAIL PIZZA DOUGH



No Fail Pizza Dough image

I call this "no fail" simply because I can do it! LOL All of my previous pizza dough attempts have always been failed attempts. I thought I had given up all together but my love for pizza, and big craving for it last week made me decide to give it one more try. So I looked at a lot of recipes that claimed to be easy or no-fail and carefully compared each ingredient before deciding which one to use. The final product turned out so good that I've made it 3 times since (yes within the last week!), and today I dared to make a couple minor changes to the original recipe... with great results! Hope you enjoy! Note: If you don't have a pizza stone, this recipe works fine on a pizza pan too, I've tried 2 different pans in addition to the stone and all 3 ways had very comparable results.

Provided by thepurpleturtle

Categories     Breads

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 cup hot water
2 1/4 teaspoons active dry yeast (1 envelope)
2 teaspoons honey
2 tablespoons extra virgin olive oil (divided)
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon garlic powder

Steps:

  • In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. Let the mixture sit for 5-10 minutes.
  • In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
  • Add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. Mix by hand until smooth. Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. You may not need all of the flour.
  • Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
  • In a large mixing bowl add remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours).
  • Pound the dough down and divide into 2 balls to make two 8" pizzas, or keep as one large ball to make a 16" pizza. Let dough sit for 5 minutes.
  • Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
  • Add desired sauce, toppings and cheese.
  • Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.

Nutrition Facts : Calories 816.6, Fat 16.6, SaturatedFat 2.4, Sodium 1173.3, Carbohydrate 146.7, Fiber 11.1, Sugar 6.3, Protein 22.8

NO-FUSS PIZZA DOUGH



No-Fuss Pizza Dough image

This easy dough is a great foundation for your favorite toppings and take less hands-on time to throw together than a trip to the store.

Provided by Food Network Kitchen

Time 2h

Yield enough dough for 2 pies

Number Of Ingredients 6

1 cup tepid water
3 tablespoons extra-virgin olive oil, plus more for oiling the bowl
2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons active dry yeast (1 package)

Steps:

  • Stir together the water, oil, sugar and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center, and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball. Turn onto a work surface dusted with flour. Knead until the dough is smooth and elastic, about 10 minutes, using a little flour if necessary to keep it from sticking.
  • Shape the dough into a ball. Put it in a large, lightly oiled bowl and turn it to coat with the oil. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. Punch the dough down, knead briefly, shape it into a ball, cover, and let rise until soft and puffy, about 45 minutes more.

FOOLPROOF PIZZA DOUGH



Foolproof Pizza Dough image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 2 pizzas

Number Of Ingredients 4

1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling

Steps:

  • Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
  • Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  • Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

NO FAIL PIE CRUST I



No Fail Pie Crust I image

I found this recipe years ago, and have not made any other since. This dough freezes very well.

Provided by Lenn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 24

Number Of Ingredients 6

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Steps:

  • Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
  • Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
  • Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g

NO-FAIL CAULIFLOWER PIZZA CRUST



No-Fail Cauliflower Pizza Crust image

Almond flour, mozzarella cheese, and riced cauliflower star in this no-fail, low-carb pizza crust recipe that's super easy to make and can be topped with any of your favorite toppings. See margherita recipe below!

Provided by NoFailRecipes

Time 40m

Yield 4

Number Of Ingredients 10

1 teaspoon extra-virgin olive oil
1 pound riced cauliflower
2 ½ teaspoons kosher salt, divided
2 large eggs
½ cup shredded mozzarella cheese
¼ cup almond flour
1 tablespoon chopped fresh parsley
¼ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
⅛ teaspoon granulated garlic

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
  • Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
  • Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
  • Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
  • Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
  • Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
  • Remove crusts from the oven and use as desired.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 8 g, Cholesterol 101 mg, Fat 10.2 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 3.1 g, Sodium 1369.4 mg, Sugar 0.5 g

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