EASY HOMEMADE PIZZA DOUGH
This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness.
Provided by Chef John
Categories Bread Pizza Dough and Crust Recipes
Time 18h35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 485 calories, Carbohydrate 89.3 g, Fat 8 g, Fiber 3.9 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 732.2 mg, Sugar 0.6 g
BASIC PIZZA DOUGH
Provided by Food Network Kitchen
Time 2h10m
Yield two 1-pound dough balls
Number Of Ingredients 5
Steps:
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
THE BEST PIZZA DOUGH
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
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.
PANAGO'S BASIC HOMEMADE PIZZA DOUGH
This is a version of the dough that Panago Pizza makes. It is quick and delicious and you can also use to it make focaccia Bread. This recipe was sent out with a pizza we order recently and I plan on using it regularly. Makes 2 12" pizzas.
Provided by tigra
Categories Breads
Time 55m
Yield 2 12, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
- Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
- In a large bowl, mix the sea salt and flour and make a well in the center.
- Add the yeast and olive oil.
- Mix together , then use your hands until the dough comes together.(I did this step in my kitchenaid.).
- Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
- If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
- Shape the dough into a round ball and place in a large, oiled bowl.
- Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
- Punch down the dough to remove the air and place it on a lightly floured work surface.
- Divide in 2 and shape each piece into round disks.
- Place the dough balls on a sheet of parchment.
- Cover with a light coating of oil and let them rise again, for about 20 minutes.
- Dough is now ready to add whatever toppings you like and cook.
- Bake in a 400 degree oven for approximately 10 minutes. Keeping an eye on it until the cheese browns and the crust looks done.
BASIC PIZZA DOUGH
We are making my basic pizza dough, which is the base for my classic cheese pizza, margherita, white pie and more. When adding the water to the yeast, use a thermometer to make sure your water is the right temperature. The water will bring the yeast to life. When it comes to any type of yeast, fresh or dry, it is important to know: salt = bad. Wait to add the salt until the yeast is mixed with the flour.
Provided by Food Network
Time 10h30m
Yield Three 6-ounce balls of pizza dough
Number Of Ingredients 5
Steps:
- Make the dough: Add 1/2 cup of the water to the bowl of an electric mixer fitted with the hook attachment. Sprinkle the yeast on top and let sit until bubbly, 5 to 10 minutes. Turn the mixer on low speed and add the oil. Slowly add the flour and mix until the dough is elastic, about 6 minutes. Add the salt and mix until the dough forms a loose ball and completely separates from the sides of the bowl, 4 to 5 minutes more. If the dough feels too dry, add up to 1/4 cup more water, 1 tablespoon at a time, until the dough is moist and springy.
- Turn the dough out onto a floured surface and knead until smooth, folding the dough over itself. Place the dough in a large bowl, cover it with plastic and let sit at room temperature for 1 to 2 hours.
- Once proofed, punch down the dough on a floured surface so it releases air before kneading it and forming it into three 6-ounce portions. You want to roll the dough and shape it into smooth balls.
- Place each of the 3 dough balls on a plate or baking sheet. Cover with plastic and let sit at room temperature until soft, about 2 hours. The dough will naturally start to puff up and proof again for the last time. (At this point, you can also wrap the dough balls in plastic and freeze them for a future use.)
- (Alternatively, you can put the plates in the refrigerator for 36 hours and up to 2 days. This is called a "cold ferment" and will add great depth of flavor in your dough, as that yeast has plenty of time to do its "gassy" thing! Remove the dough from fridge and let it sit out at least 2 hours to bring back to room temperature before using.)
- Shape, top and enjoy!
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