Rosie Daleys Pizza Dough Recipes

EMERIL LAGASSE'S PERFECT PIZZA DOUGH

Steps:

• In the bowl of your heavy-duty mixer (like a Kenwood or KitchenAid), stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 minutes.
• Add 1 1/2 cups of the flour, the oil and salt into the yeast mixture and, using the paddle attachment (also known as the K beater), combine until mixture is smooth.
• Switch to the dough hook.
• With the machine running at low, add remaining flour, 1/4 cup at a time; make sure each addition of flour is incorporated before adding the next.
• Once all the flour has been added, turn up the speed and let the machine knead the dough for about 3 minutes; it should be very smooth and perhaps a bit tacky.
• Feel free to add an extra minute or two of kneading if you wish; it won't hurt the dough at all.
• Rub the insides of a large mixing bowl with a little olive oil; remove dough from machine, form into a ball, and place into oiled bowl, turning dough over to make sure all sides are oiled.
• Cover bowl with plastic wrap and place in a warm, draft-free area to rise; the dough should nearly double in size, which will take about 60 to 90 minutes.
• An old habit of mine is to place a towel around the bowl, just to make sure no drafts get to the dough.
• When dough is ready, lightly punch it down and knead it a bit, still right in the bowl.
• Lightly flour your work surface and place dough ball on it; let it rest for 10 minutes.
• This makes one large pizza; if you prefer two smaller pizzas, cut dough in half, then form into two balls and let rest, as above.
• After dough has rested, form into a 16-inch round (or two 8-inch rounds) and you're ready to make pizza, using your favourite toppings.
• The biggest trick here, when stretching out the dough, is not to get frustrated; if you find you're stretching the pizza and it's resisting and is too elastic, bouncing right back from each stretch, just walk away for a few minutes; after you let the pizza rest again, you'll find the dough will let you stretch it out.
• You might even want to try flipping it into the air a bit!
• Warning: let it come down on your knuckles, not your fingertips, or you'll tear the dough!
• The best way to bake your prepared pizza is on a baking stone (or you can use a pizza pan, if you don't have a stone) on your lowest oven rack; Emeril suggests 8 to 10 minutes at 475F, but a little lower temperature for a little longer works just fine too.

ROSIE DALEY'S PIZZA DOUGH

Steps:

• Mix the water and honey together in a medium stainless steel bowl.
• Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.
• Put the flour, semolina, and salt into the bowl of a food processor.
• Turn the machine on and slowly add the yeast mixture through the feed tube.
• Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary.
• Continue to process for another 2 minutes.
• Rub the surface of a large bowl with the olive oil.
• Transfer the dough ball to the ball and roll it in the oil to coast.
• Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour.
• Preheat the oven to 400 degrees.
• Remove the dough to a work surface that has been dusted with cornmeal and roll out evenly to a thickness of about 1/4 inch.
• Cut out eight 5 1/2 inch circles, using a sharp knife and a saucer of that circumference.
• Spray a cookie sheet 3 times with the vegetable oil to coat and put the pizza rounds onto the sheet.
• Bake for 3 to 5 minutes, until golden.
• Remove the baked crusts from the oven and add the topping variation of your choice.

FOOLPROOF PIZZA DOUGH

Steps:

• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

PIZZA DOUGH (BETTY CROCKER)

Steps:

• Measure all ingredients in stand mixer bowl.
• Beat until dough is soft and springy, adding more flour if necessary.
• Cover and let rest for 30 minutes.
• Grease 2 9 inch pizza pans with oil and sprinkle with cornmeal.
• Divide dough in half.
• Roll each portion of dough thin and place in pizza pan.
• Let rest for 30 minutes.
• Preheat oven to 375 degrees.
• Partially bake for 20 minutes or until crust just starts to brown.
• Add toppings and bake 20 minutes longer.

ROBERTA'S PIZZA DOUGH

Steps:

• in a large mixing bowl combine the two types of flour and the salt.
• In a small mixing bowl, stire 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 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 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. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.
• I suggest arugala on top of the pizza when it comes out of the oven.
• Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.