Pizza Dough Recipes

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PIZZA DOUGH



Pizza Dough image

For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.

Provided by Bobby Flay

Time 1h30m

Yield 2 (14-inch) pizza crusts

Number Of Ingredients 6

3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Steps:

  • Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

QUICK BASIC PIZZA DOUGH



Quick Basic Pizza Dough image

This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Yield Makes 2 pounds

Number Of Ingredients 5

2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)
2 tablespoons sugar
1/4 cup extra-virgin olive oil, plus more for bowl and brushing
2 teaspoons kosher salt
4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting
Calories308 g
Fat8 g
Fiber2 g
Protein7 g

Steps:

  • Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  • Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
  • Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

QUICK AND EASY PIZZA CRUST



Quick and Easy Pizza Crust image

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

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Calories169.8 calories
Carbohydrate28.1 g
Fat4 g
Fiber1.1 g
Protein4.8 g
SaturatedFat0.6 g
Sodium292.8 mg
Sugar0.6 g

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.

THE BEST PIZZA DOUGH



The Best Pizza Dough image

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

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil
Calories 144 calories
Fat5g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium121mg sodium
Carbohydrate22g carbohydrate (1g sugars
Fiber1g fiber)
Protein3g protein.

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.

QUICK AND EASY PIZZA DOUGH



Quick and Easy Pizza Dough image

Making pizza dough from scratch is no doubt a labor of love-but that doesn't mean it can't be fast and easy too. Just 30 minutes after forming and resting the dough, you can use it as the base for this classic pie, or get creative and make something like this tri-color salad pizza or an antipasto-inspired slice.

Provided by Greg Lofts

Categories     Food & Cooking     Quick & Easy Recipes

Time 40m

Yield Makes 1 pound

Number Of Ingredients 6

2/3 cup warm water (110°F)
1/4 ounce active dry yeast (not rapid rise; 2 1/4 teaspoons)
1 teaspoon sugar
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Steps:

  • Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
  • Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a 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, 30 to 45 minutes.

ROBERTA'S PIZZA DOUGH



Roberta's Pizza Dough image

This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes

Provided by Sam Sifton

Categories     dinner, lunch, pizza and calzones, main course

Time 20m

Yield Two 12-inch pizzas

Number Of Ingredients 5

153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
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Calories518
UnsaturatedFat3 grams
Carbohydrate104 grams
Fat4 grams
Fiber4 grams
Protein15 grams
SaturatedFat1 gram
Sodium324 milligrams
Sugar0 grams

Steps:

  • In a large mixing bowl, combine flours and salt.
  • In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  • Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  • To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

PIZZA DOUGH



Pizza Dough image

This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)

Provided by David Tanis

Categories     easy, pizza and calzones, main course

Time 20m

Yield 4 dough balls (8 ounces/225 grams each)

Number Of Ingredients 4

2 teaspoons/5 grams dry active yeast
4 1/2 cups/625 grams all-purpose flour, plus extra for dusting
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil
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Calories253
UnsaturatedFat3 grams
Carbohydrate48 grams
Fat3 grams
Fiber2 grams
Protein7 grams
SaturatedFat0 grams
Sodium153 milligrams
Sugar0 grams

Steps:

  • Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
  • Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
  • Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
  • Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
  • To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.

WORLD'S BEST PIZZA CRUST



World's Best Pizza Crust image

My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.

Provided by Isabeau

Categories     Low Cholesterol

Time 1h

Yield 1 pizza, 8 serving(s)

Number Of Ingredients 6

1 (1/2 tablespoon) package yeast
1 teaspoon sugar
1 cup warm water
3 cups flour
1/2 teaspoon salt
2 tablespoons oil

Steps:

  • Dissolve yeast and sugar in water.
  • Beat in ½ flour.
  • Add salt, oil and rest of flour (add more if needed to make handle-able dough).
  • Rise in oiled bowl.
  • Place on greased pan.
  • Add sauce, cheese, etc.
  • Bake at 450 20 -25 minutes (til brown).

PIZZA CRUST



Pizza Crust image

Does the pizza delivery person know the route to your house by heart? With this easy recipe, you can bypass the pizzeria and pull together a piping hot, from-scratch pizza almost as quickly as it takes to get one delivered-using your own homemade pizza dough.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 6

2 1/2 to 3 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
1 cup very warm water (120°F to 130°F)
Calories190
Carbohydrate32 g
Cholesterol0 mg
Fat1
Fiber1 g
Protein4 g
SaturatedFat1 g
ServingSize1/8 of Recipe (without toppings)
Sodium300 mg
Sugar2 g
TransFat0 g

Steps:

  • In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
  • For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.

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