Pizza Dough 2 Large 4 Medium Or 8 Individual Pizzas Recipes

PIZZA RECIPE | VEGGIE PIZZA

Steps:

• In a large mixing bowl take the instant yeast, sugar and lukewarm water.
• Stir and let the mixture sit at room temperature for 10 to 15 mins till it becomes frothy,
• Add one cup flour, salt, olive oil to the frothy yeast mixture.
• Mix well. Add another cup of flour and mix again. The mixture becomes sticky.
• Add the last cup of flour and continue to stir.
• Knead the dough into a smooth, springy ball. Apply some olive oil all over the dough.
• Cover loosely and keep in a large bowl at room temperature for 45 minutes to 1 hour.
• The dough will double up and nicely leaven.
• Crush or make a smooth puree of the tomatoes in a blender.
• Heat olive oil. Fry the minced garlic for some seconds. Add the tomato puree. Mix and let cook uncovered for 5 minutes.
• Season with salt and mix. Cover and simmer the tomato sauce on low heat for 20 minutes, stirring occasionally, until the tomatoes have softened.
• If the sauce looks too thick you can add ¼ cup water. Then cover and continue to cook.
• Add the herbs and crushed black pepper. Mix well.
• Preheat your oven at 230 degrees Celsius (450 degrees Fahrenheit) for 20 minutes.
• Cut the dough in 3 or 4 equal parts. Flatten the dough to a disk. On a lightly floured surface roll the dough having ⅛ to ¼ inch thickness.
• Place the dough onto a greased and dusted pan.
• Brush some olive oil on the pizza base. Spread the tomato sauce on the pizza.
• Top shredded mozzarella cheese and veggies.
• Sprinkle some grated parmesan cheese.
• Keep the tray near or close to the bottom heating element of your oven.
• Bake for 10 to 15 minutes at 230 degrees Celsius (450 degrees Fahrenheit) until the base becomes golden brown and the cheese on top melts.
• Wait for a minute or two and serve veggie pizza while still hot.

MAKE YOUR OWN MINI PIZZAS

Steps:

• Preheat oven to 400 degrees F.
• Line a large baking sheet with parchment paper or nonstick aluminum foil. Place pizza dough on a well-floured surface, press dough firmly with your fingers to shape, and stretch gently into a 12" x 8" rectangle.
• With a round cutter, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, and your desired toppings.
• Bake mini pizzas for 8-10 minutes, or until cheese is melted. Serve immediately.
• Stir together yeast and warm water in a small bowl; set aside for 5 minutes.
• Mix together the flour, salt, sugar and olive oil in a large bowl, or the bowl of a stand mixer fitted with the dough hook. Optionally, add dried herbs like basil, oregano or rosemary. Stir in the yeast water. Knead with the dough hook or by hand on a well floured surface for about 5 minutes. If using the stand mixer, once finished kneading, remove dough from bowl and shape into a large ball by hand.
• Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use an oven preheated to 250 degrees F, then turned off). Let rise 2 hours.
• Once risen, either use immediately by turning dough out onto a floured surface and shaping. Or, wrap dough in plastic wrap, then a plastic bag, and freeze or refrigerate to use later.

30 MINUTE PIZZA CRUST

Steps:

• Preheat oven to 425°F.
• Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
• Add very warm water and oil; mix until well blended, about 1 minute.
• Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
• Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let dough rest for 10 minutes.
• Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
• If making mini pizzas, divide the dough into four equal portions and pat or roll dough to create 4 mini crusts.
• Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
• Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

QUICK AND EASY PIZZA DOUGH

Steps:

• Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
• Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
• Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
• Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.

CLASSIC PIZZA DOUGH

Steps:

• Whisk together the flour, salt, and yeast in a large mixing bowl or the work bowl of a stand mixer. Pour in the water and olive oil. Stir together with a sturdy spoon until a shaggy dough forms. Knead with floured hands or by stand mixer for 10 minutes on medium or until the dough is smooth, elastic and stretchy.
• Return the dough to the bowl. Cover the bowl with a clean shower cap, plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1-2 hours., or until approximately doubled in size and puffy.
• Divide the dough into your desired size (see note). Use your hands to roll each piece of dough into a tight ball and allow it to rise for 20 more minutes before baking.
• This dough can be stored in the refrigerator for up to 6 days or in the freezer for up to 3 months before using.
• To store: label a zipper-top freezer bag with the size of the pizza. (Use one bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil in each bag, rub around with your hands to make sure the inside is well coated, and insert one dough ball into each prepared bag.
• To use refrigerated dough: place the dough in its bag on the kitchen counter and allow it to come to room temperature and rise for an hour before you want to use it and bake it.
• To use frozen dough: transfer the bag of dough to the refrigerator the day before you plan to use it, then onto the counter to come to room temperature and hour before you wish to bake it.

HOMEMADE INDIVIDUAL PIZZAS

Steps:

• (this dough can also be made in a bread maker):
• Put warm water in a large bowl, add the yeast and let stand for about 7 minutes for the yeast to activate. Don't use hot water or you will ruin the yeast.
• Whisk in honey and olive oil. Add flour, then the salt and knead until well-combined (use a dough hook on speed 2 if using a mixer). The dough should be sticky.
• Cover with plastic wrap and leave in a warm place until doubled in volume (45 min to 1 hr at room temp or 25-30 min in a warm 100˚F oven).
• Combine all sauce ingredients in a small sauce pan.
• Simmer over medium/low heat until it is reduced by about a third. It needs to thicken or the pizza will be too juicy. If you need to cool sauce to room temp faster, transfer sauce to a bowl and place in a bath of ice water.
• Generously sprinkle baking pans with cornmeal; this keeps the crust crisper and prevents sticking to the pan. You can also oil pans if you don't have cornmeal.
• Grease a clean work surface and your hands with olive oil. Transfer dough to oiled surface and cut into three even pieces. Form each piece into an 8" round pizza crust using your hands and transfer to baking pans lined with cornmeal.
• Spread 1/3 pizza sauce on each pizza leaving a 1/2" border of dough all the way around. Add plenty of mozzarella cheese and any of your favorite toppings; this is where it gets really fun! (See list of toppings above for supreme pizza or Greek Pizza).
• Bake pizzas at 415 degrees F for 15 minutes or until the crust is crisp and toppings are cooked. Cheese will be melted and turn golden in a few spots.
• (Tip for the Greek Pizza: once the toppings are on, drizzle with extra virgin olive oil. After the pizza comes out of the oven, sprinkle with crumbled feta cheese. It's so good!)

PERSONAL PIZZA DOUGH

Steps:

• Gather the ingredients.
• In a medium bowl, stir in yeast, water, sugar, salt, and oil. Mix in enough flour to make a dough that can be kneaded .
• Turn dough out onto the board and quickly knead for 3 minutes, adding more flour if the dough is too sticky to knead.
• Place dough in a greased bowl and flip dough over in bowl so that dough top is also lightly greased.
• Cover and let rise in a warm, draft-free place until it doubles in size, which should take about 30 minutes.
• Preheat oven to 400 F.
• Divide dough into 3 equal parts. Grease the pizza pan or baking sheet. Press 1 dough part into a 9-inch circle on greased pan. Put on the sauce and desired toppings.
• Bake pizza in a heated oven for about 20 minutes or until pizza edges are lightly golden.
• Enjoy.

PIZZA DOUGH: 2 LARGE, 4 MEDIUM OR 8 INDIVIDUAL PIZZAS

Steps:

• 1. Set oven to 200 degrees for 10 minutes, then turn oven off. 2. Meanwhile, in bowl of food processor fitted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoons water and pulse briefly). Let rest for 2 minutes. Process for another 30 seconds. 3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point). 4. Very lightly oil large bowl with vegetable oil or cooking spray. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap. Place in warm oven. Let rise for 40 minutes or until doubled. Remove from bowl, punch down, and separate into two round pieces. Let rest for 10 minutes under damp dish towel, then shape according to illustrations below, and add toppings.