EASY PIZZA DOUGH
This Quick and Easy Pizza Dough requires just 10 minutes of work! Top with your favorite toppings, bake and you can have homemade pizza in 30 minutes!
Provided by Ashley Fehr
Categories Main Course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 125 kcal, Carbohydrate 19 g, Protein 2 g, Fat 3 g, Sodium 220 mg, ServingSize 1 serving
BEER PIZZA DOUGH RECIPE
This Beer Pizza Dough is an easy pizza recipe. Doesn't matter whether you like thick or thin crust it is perfect for both.
Provided by Rosemary Molloy
Categories Appetizer Main Course
Time 2h50m
Number Of Ingredients 6
Steps:
- In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
- Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!
Nutrition Facts : Calories 1572 kcal, Carbohydrate 270 g, Protein 41 g, Fat 32 g, SaturatedFat 5 g, Sodium 1761 mg, Fiber 13 g, Sugar 1 g, ServingSize 1 serving
SUPER QUICK PIZZA DOUGH
Only a 15-minute rise time! Add a pinch of salt or garlic salt if you wish, but I never do. Easy and quick dinner!
Provided by NYAmy
Categories Yeast Breads
Time 35m
Yield 1 pizza crust
Number Of Ingredients 4
Steps:
- Mix yeast in warm water until dissolved.
- Stir in oil and flour until it forms a dough ball.
- Cover bowl with a kitchen towel, place on top of your stove while the oven is warming up.
- Let rise for 15 minutes.
- Spread on pizza pan, jelly roll pan or baking stone (I've used them all).
- Top with your favorite sauce, meats, veggies, herbs and/or cheeses!
QUICK BEER PIZZA DOUGH
The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough.
Provided by Grandpa and Grandma
Categories Breads
Time 2h20m
Yield 2 pizzas
Number Of Ingredients 6
Steps:
- Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
- Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
- Divide the dough in half. Shape each half into a 10" to 12" round.
- Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
- Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
- Remove from the oven, and serve hot.
Nutrition Facts : Calories 1120.1, Fat 16.2, SaturatedFat 2.3, Sodium 1940.1, Carbohydrate 199.3, Fiber 7.8, Sugar 0.7, Protein 28.3
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.
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
QUICK AND EASY PIZZA DOUGH
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
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
The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it's worth the effort - what little effort is required. With the help of two allies in the kitchen - your food processor and your freezer - now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
Provided by Suzanne Lenzer
Categories pizza and calzones, main course
Time 30m
Yield 2 crusts (4 servings)
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 0 grams
QUICK PIZZA DOUGH
Quick
Provided by StrayBoyScouts
Time 45m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. 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 sheet pan dusted with cornmeal.
- Spread with desired toppings and bake in preheated oven for 15-20 minutes or until golden brown.
- Let baked pizza cool for 5 minutes before serving.
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