Perfect Pizza Dough By Family Fun Magazine Recipes

PERFECT PIZZA DOUGH

Steps:

• Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
• Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
• Spray your hook attachment with cooking spray and swap it out with the paddle.
• Knead dough for 15 minutes on medium speed.
• After 15 minutes, tear off a small piece of dough and flatten into a disc.
• Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
• If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
• Form the dough into a smooth ball on the countertop, sealing it unto itself.
• Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
• Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
• Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
• Split the dough into 2 equal pieces using a knife or dough scraper.
• Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
• Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
• Cover with a tea towel and let rest for 30 minutes.
• If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
• Seal and refrigerate for up to 6 days.
• Sprinkle flour or cornmeal onto peel and place dough onto the peel.
• Using your hands, form a lip around the edges of the pizza.
• Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
• Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
• Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
• To dress the pizza, brush the rim of the pizza with olive oil.
• Spread the pizza sauce evenly over the pizza.
• Sprinkle the herbs onto the sauce and then any toppings you might want.
• Top with cheese.
• Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
• Rest finished pizza for 3 minutes before cutting.

PERFECT PIZZA DOUGH - BY FAMILY FUN MAGAZINE

Steps:

• Place 1/4 cup warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast float there for 1 minute, then stir it into the water. Let the yeast "proof" for 10 minutes. It should bubble a bit; if it doesn't, the yeast is outdated and inactive. Pour the yeast mixture into a large bowl, then stir in the remaining water, and add the olive oil, flour and salt. With a wooden spoon, mix the dough until it forms a ball. On a lightly floured surface, knead the dough for 10 minutes, or until it is smooth and elastic. Coat the inside of a large glass or ceramic bowl with olive oil. Press the ball of dough into the bottom of the bowl, then flip the dough over so the oiled side is on top. Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Makes 1 1/2 pounds of dough. BAKING SHEETS VS. THE PIZZA STONE What you cook your pizza on affects its color, crispness and baking time. Generally, the darker the baking sheet, the darker and crisper your crust (and the shorter your cooking time). For the crispiest crust and shortest cooking time, use a pizza stone (about $30), which must preheat for 45 minutes. While it heats, assemble your pizza directly on a wooden "peel," or pizza paddle, sprinkled with cornmeal. Use the peel to transfer the pizza to the heated stone. FREEZING DOUGH To freeze pizza dough, punch it down once it has risen, place it in a zip-top bag and freeze it. When you need it, thaw it early in the day, then shape it once it is no longer cold. To freeze individual crusts, roll the dough and freeze the rounds on baking sheets, then remove and place them in plastic bags. When it is time to assemble the pizzas, simply apply the toppings to the frozen disks.

PERFECT PARMESAN PIZZA DOUGH

Steps:

• Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.
• Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
• Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.

PERFECT PARMESAN PIZZA DOUGH

Steps:

• Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.
• Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
• Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.

PERFECT PIZZA DOUGH

Steps:

• In a large mixing bowl, combine water, salt and yeast. Add 1 cup flour and mix with a wooden spoon until a loose batter forms. Add another 2 cups flour and mix a few minutes more, until a ragged batter forms. If dough feels too stiff, add more water, 1 tablespoons at a time, up to 1/3 cup.
• Knead for 6-8 minutes on a countertop dusted with 1/4 cup flour or place in the bowl of an electreic mixer using the dough hook, until flour is incorporated and dough is smooth and firm. If dough feels sticky, add remaining 1/4 cup flour.
• Shape into a ball and transfer dough to a deep, oiled bowl. Turn dough over a few times until well coated in oil. Cover loosely with plastic wrap or a tea towel (if making ahead, you can refrigerate overnight at this point). Allow dough to rise in a warm place for 2 hours until doubled in size.
• Punch down dough and divide evenly into 2 pieces. On a well-floured surface, roll each crust to a 12-inch circle, about 1/8-1/4 -inch tHICK.
• HOW TO GRILL PIZZA: Lightly oil a clean grill and heat to medium.
• Have your sauce and toppings ready on a tray next to the BBQ as you will work quickly.
• Place crusts on the grill (you may have to do them one-at-a-time, depending on the size) and cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over.
• Divide the sauce and toppings over each crust, close the grill lid and cook until the cheese is bubbly and crusts are golden brown, 2-3 minutes.
• Remove from grill and servce immediately.

PERFECT PIZZA CRUST

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice. , Bake until crust is golden brown and toppings are lightly browned and heated through, 20-25 minutes.

PERFECT PIZZA DOUGH

Steps:

• Pour 150ml of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
• Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
• Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the correct consistency.
• Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.
• Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
• When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping. If you're storing the dough for later use, put it in a freezer bag and refrigerate it.
• To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
• Place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.