Quick And Easy Pizza Dough Recipe Belly Full

EASY PIZZA DOUGH

Steps:

• *If baking immediately, preheat oven to 425 degrees F. Lightly grease a perforated pizza pan.
• In a medium bowl, stir together 1 cup of flour, yeast, salt, sugar, oregano and garlic.
• Add water and oil and stir until combined -- it will be a very wet dough.
• Add just enough of the remaining flour so that a soft but not sticky dough forms. Add the flour gradually and knead briefly until combined so that you can feel when it is ready -- it will still be soft (not feel firm or tough) but won't stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
• Set covered in a warm, draft-free place to rise or bake immediately for thin crust pizza.
• To bake: roll dough out to fit a 12-15" pizza pan. Place dough circle on pan and stretch with your hands to reach the edges. Top with sauce, cheese and toppings.
• Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Broil for 1-2 minutes to brown the cheese if desired.

QUICK AND EASY PIZZA DOUGH

Steps:

• Mix 1 cup of flour with all other ingredients.
• Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
• Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
• Spread out onto greased pizza pan and top with your favorite toppings.
• Bake at 375 degrees for approximately 15 minutes. Enjoy!

QUICK AND EASY PIZZA CRUST

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.

QUICK AND EASY PIZZA DOUGH

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.

QUICK PIZZA DOUGH

Steps:

• Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
• Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
• Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
• Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
• Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

EASY HOMEMADE PIZZA DOUGH

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.

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.

THE BEST PIZZA DOUGH

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.

BASIC QUICK PIZZA DOUGH

Steps:

• Place the warm water, honey, and olive oil in a cup and sprinkle with the yeast.
• Let stand for 10 minutes Place the whole wheat flour, salt, and 1 cup of all purpose flour in a food processor.
• Process for about 10 seconds, or until combined.
• Add the yeast mixture, pulsing to combine.
• Add enough of the remaining flour to form a soft, slightly moist dough.
• If the mixture is too sticky, sprinkle with a little more flour and process it in; if it is too dry, add a little more water.
• Process the dough for 45 seconds Turn out the dough onto a lightly floured work surface and knead until smooth, about 1 minute.
• Transfer the dough to a bowl.
• Drizzle with a little olive oil and turn the dough over to coat lightly with oil.
• cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• (If you are not baking the pizza right away, refrigerate the dough after it rises. It can be kept overnight) When ready to bake, heat the oven to 450F.
• Lightly oil a heavy 12-14" round pan or 15X10" jelly roll pan and sprinkle with cornmeal Punch down the dough and place it in the pan.
• Stretch the dough to fit the pan, building up the edges slightly.
• Cover with topping and bake until the pizza is browned and crusty, usually 15-25 minutes.
• Spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time.