BASIC PIZZA DOUGH
This dough recipe works great for thick crust pizzas and calzones.
Provided by Dave Lieberman
Time 2h45m
Yield 2 dough balls
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
WOLFGANG PUCK'S RECIPE FOR PIZZA DOUGH
Provided by Food Network
Time 1h30m
Yield 4 (7 or 8-inch) pizzas, 6 ounc
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil, and when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup of water and knead on low speed about 5 minutes.
- Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.)
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
- Preheat the oven to 525 degrees F. Place a pizza stone in the oven.
- To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle.
- Arrange the pizza on the baking stone and bake at 610 degrees for about 15 to 20 minutes, or until the pizza is nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.
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.
BASIC PIZZA DOUGH
Provided by Alex Guarnaschelli
Time 1h55m
Yield 4 (6-inch) pizzas
Number Of Ingredients 7
Steps:
- In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.
- Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.
- Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.
- Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.
PIZZA DOUGH FROM WILLIAMS-SONOMA KITCHEN.
Categories Pasta Bread Dinner Quick & Easy
Number Of Ingredients 5
Steps:
- In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
- In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more
- Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out as directed in the pizza recipe.
PRIME-TIME PIZZA DOUGH
Provided by Guy Fieri
Categories main-dish
Time 2h10m
Yield enough for 2 large pizzas or 4 small pizzas
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.)
- Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
- Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
- Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F.
- Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
- Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
- Guy's Favorite Topping Combos
- The French Pig (pictured above)
- Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
- The Motley Que
- Pulled chicken, barbecue sauce, red onions, cilantro, fontina
- Spicy Hawaiian
- Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
- Au Naturel
- Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt
NEW YORK-STYLE PIZZA DOUGH
A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.
Provided by Amanda-Rae
Categories Bread Pizza Dough and Crust Recipes
Time 10h40m
Yield 6
Number Of Ingredients 7
Steps:
- Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
- Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
- Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
- Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
- Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
- Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g
NEW YORK ITALIAN PIZZA DOUGH
A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.
Provided by ItsJeanettic
Categories Bread Pizza Dough and Crust Recipes
Time 10h36m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
- Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
- The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
- Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Nutrition Facts : Calories 33.3 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 584.2 mg
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.
NEW YORK STYLE PIZZA DOUGH
A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.
Provided by nktx54
Categories Breads
Time 2h
Yield 1 large or 2 small
Number Of Ingredients 6
Steps:
- Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
- Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
- Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
- Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
- Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
- Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
- When ready to use, remove from fridge, and let the dough come up to room temperature before using.
Nutrition Facts : Calories 1657.3, Fat 31.4, SaturatedFat 4.4, Sodium 3508, Carbohydrate 296.2, Fiber 12.6, Sugar 7.3, Protein 42.4
CHRIS BIANCO'S PIZZA DOUGH
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato Pizza, Mortadella-and-Mozzarella Pizza, and Lemon-and-Italian-Cheese pizza. For step-by-step photos, see How to Make Pizza Dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes four 12-inch pizzas
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
- Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
- Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
- Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
- Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
- Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
- Arrange desired toppings on dough.
- Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).
CLASSIC PIZZA DOUGH
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
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
More about "pizza dough from williams sonoma kitchen recipes"
KITCHEN PROJECT: HOMEMADE PIZZA DOUGH - WILLIAMS …
From blog.williams-sonoma.com
Estimated Reading Time 3 mins
DELICIOUS BREAD MACHINE PIZZA DOUGH RECIPE | WILLIAMS …
From williams-sonoma.com
3.7/5 (6)Total Time 10 mins
THIN-CRUST PIZZA DOUGH | WILLIAMS SONOMA
BASIC PIZZA DOUGH | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 15 minsServings 4
THE PIZZA COOKBOOK: SONOMA, WILLIAMS: 9781681884660: …
From amazon.com
Reviews 147Format Hardcover
PIZZA AND SANDWICH RECIPES | WILLIAMS SONOMA
From williams-sonoma.com
THE EASIEST BREAD RECIPE YOU'LL EVER BAKE - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
HOW TO MAKE THE BEST BASIC PIZZA DOUGH - KITCHN
From thekitchn.com
SIMPLE PIZZA DOUGH RECIPE - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
HEALTHY RECIPES, QUICK & EASY RECIPES, DINNER IDEAS | WILLIAMS …
From williams-sonoma.ca
PIZZA DOUGH - LIDIA
From lidiasitaly.com
HOMEMADE PIZZA DOUGH | RICARDO
From ricardocuisine.com
FOOD-PROCESSOR PIZZA DOUGH | WILLIAMS SONOMA
From williams-sonoma.com
MICHAEL GYETVAN'S PIZZA TIPS & PIZZA DOUGH RECIPE - WILLIAMS …
From blog.williams-sonoma.com
BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
WILLIAMS-SONOMA PIZZA NIGHT RECIPES | WILLIAMS-SONOMA …
From blog.williams-sonoma.com
PIZZA (WILLIAMS-SONOMA KITCHEN LIBRARY) BY LORENZA DE'MEDICI
From goodreads.com
RECIPES ARCHIVES - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
ALL YOU NEED TO MAKE THE BEST PIZZA EVER - WILLIAMS …
From blog.williams-sonoma.com
WILLIAMS SONOMA PIZZA DOUGH DOCKER
From williams-sonoma.com
WILLIAMS SONOMA PIZZA CRUST MIX
From williams-sonoma.com
BEST BASIC PIZZA DOUGH RECIPE - HOW TO MAKE PIZZA DOUGH
From thepioneerwoman.com
QUICK AND EASY FOOLPROOF PIZZA DOUGH | MEL'S KITCHEN CAFE
From melskitchencafe.com
SOFT AND FLUFFY PIZZA DOUGH RECIPE - VERONIKA'S KITCHEN
From veronikaskitchen.com
WILLIAMS SONOMA BREAD RECIPE - THERESCIPES.INFO
From therecipes.info
EASY PIZZA DOUGH RECIPE | KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE STRAIGHT FROM NAPLES
From nonnabox.com
10 BEST WILLIAMS SONOMA RECIPES | YUMMLY
From yummly.com
WEEKEND PROJECT: THE ULTIMATE PIZZA DOUGH & SAUCE
From blog.williams-sonoma.com
CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI USA
From ooni.com
FRANCO PEPE'S PIZZA DOUGH RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PIZZA DOUGH - THE BEST PIZZA CRUST (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
QUICK & EASY GLUTEN-FREE PIZZA DOUGH - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
21 CUISINART BREAD MACHINE PIZZA DOUGH RECIPE
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love