Pizza Dough Mix Food

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PIZZA DOUGH



Pizza Dough image

From the "Mom and Me Cookbook" by Annabel Karmel that I sent to my swap partner **Mandy**, actually her daughter!, for the 2009 Cookbook Swap. Feb 27 2010----Thanks to Hokies for finding my typo! Definitely should mix the yeast with water!!

Provided by DeniseBC

Categories     Breads

Time 1h12m

Yield 4 individual pizzas, 4 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons dried yeast
1 teaspoon sugar
2 tablespoons olive oil, plus extra for oiling
1 cup warm water
2 3/4 cups bread flour, plus extra for sprinkling
salt and pepper

Steps:

  • Mix the yeast with 3T. water. Set this aside for 10 minutes or until it is frothy.
  • Sift the flour into a bowl and add the sugar, salt, and pepper. Then make a well in the center.
  • Pour the yeast, water, and oil into the well. Use your hands to mix everything together.
  • Sprinkle flour over a clean work surface. Then knead the dough for 8 minutes, until it is smooth and elastic.
  • Oil a large bowl, put in the dough, and cover with plastic wrap. Leave in a warm place until the dough has doubled in size.
  • Is it ready? Poke holes in the dough. If the holes stay, it's ready. Punch down with your fists and place on a floured surface.
  • Knead the dough again. Then cut it into four equal pieces. Roll each piece into a 7" (18-cm) circle and place on a baking sheet.
  • Preheat the oven to 425F (220C). Top as desired and bake for 12 minutes.

Nutrition Facts : Calories 381.4, Fat 7.7, SaturatedFat 1.1, Sodium 4.4, Carbohydrate 67.2, Fiber 2.7, Sugar 1.3, Protein 9.5

PIZZA DOUGH



Pizza Dough image

Make and share this Pizza Dough recipe from Food.com.

Provided by Jeff Hixson

Categories     Yeast Breads

Time 3h10m

Yield 1 pizza, 6 serving(s)

Number Of Ingredients 6

1 cup water (between 95 and 115 F.)
2 tablespoons yeast (You can use less, but I prefer the dough a bit yeasty)
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
3 1/2 cups flour

Steps:

  • Pour warm water into a bowl.
  • The water should be about 85°-115°F.
  • Test it with your hand.
  • It should feel very warm, but comfortable.
  • Add the honey and salt.
  • Mix on low until well blended.
  • Add the yeast and mix.
  • Let this mixture sit for about 5 minutes.
  • Add 1 cup of flour and the olive oil and mix until well blended.
  • Add the rest of the flour and mix well.
  • The dough should turn into a ball.
  • If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
  • If your mixture is more like a batter, add flour one tablespoon at a time.
  • Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
  • Just remember to do it in small amounts.
  • Once the dough is balled up, place the ball on a floured board and knead for about a minute.
  • This builds the gluten which helps the dough to rise and become fluffy when cooked.
  • Place the dough in a covered bowl and store in a warm, dry area to rise.
  • After about 45 minutes the dough should have about doubled in size.
  • Punch it down so it deflates.
  • Let it rise for another hour to an hour and a half.
  • The dough is now ready to be rolled out.
  • You can punch the dough down one more time if you want and wait another hour or two before rolling out.
  • The choice is yours.
  • This dough can also be made in advance and refrigerated for a day or so, or even frozen.
  • Be sure to let it come to room temperature before using.
  • Form the dough into a flat ball about six to eight inches wide.
  • Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
  • You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
  • This allows the weight of the dough to stretch it.
  • Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick.
  • I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
  • Take a fork and put puncture holes all over the dough.
  • This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
  • Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
  • Top with sauce, cheese and/or toppings and bake in a 400° F oven until the crust is light brown.
  • Bake on either baking stones, a cookie sheet, or a pizza pan.

Nutrition Facts : Calories 378.1, Fat 9.9, SaturatedFat 1.4, Sodium 198.5, Carbohydrate 62.9, Fiber 2.8, Sugar 6, Protein 9.1

PIZZA DOUGH



Pizza Dough image

Make and share this Pizza Dough recipe from Food.com.

Provided by Charlotte J

Categories     Breads

Time 1h

Yield 1 crust

Number Of Ingredients 6

1 (1/4 ounce) package dry yeast
1 cup water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2 1/2 cups flour

Steps:

  • Mix together yeast, water, sugar, salt and oil until dissolved.
  • Add flour, kneading until smooth.
  • Cover and let rise 15 minutes.
  • Divide and stretch to fit 2 average sized pizza pans.
  • Bake at 375 degrees for 20-25 minutes .
  • Remove from oven add your favorite sauce and toppings then return to oven for 5-10 minutes.

Nutrition Facts : Calories 1463.8, Fat 31.9, SaturatedFat 4.2, Sodium 2343.6, Carbohydrate 251.5, Fiber 14.2, Sugar 5, Protein 41

BASIC PIZZA DOUGH



Basic Pizza Dough image

Provided by Food Network Kitchen

Time 2h10m

Yield two 1-pound dough balls

Number Of Ingredients 5

1 tablespoon sugar
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt

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.

PIZZA DOUGH



Pizza Dough image

Provided by Food Network

Time 21m

Yield Twp 14-inch pizzas

Number Of Ingredients 62

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet
Sausage, Tomato, and Artichoke Heart, recipe follows
Prosciutto and Arugula Pizza, recipe follows
Caramelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows
Pizza with Stuffed Crust, method follows
Calzone, method follows
Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows
Three-cheese Spinach Calzones, recipe follows
Focaccia, method follows
Garlic and Rosemary Focaccia, recipe follows
Thyme Focaccia and Parmesan Focaccia, recipe follows
1/2 pound hot Italian sausage, casing discarded and the sausage chopped
1/2 cup finely chopped onion
1 large garlic clove, minced
1/2 teaspoon crumbled dried oregano
1/2 teaspoon crumbled dried basil
One 14-ounce can Italian tomatoes, drained, chopped fine, and drained well again in a colander
One 6-ounce jar marinated artichoke hearts, drained, rinsed and patted dry
1/2 cup coarsely grated mozzarella
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 cup small to medium arugula leaves
4 ounces mozzarella (preferably fresh)
1 cup pizza sauce, or other tomato sauce
6 very thin slices prosciutto
1 pound red onions, thinly sliced (4 cups)
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 pound radicchio, chopped (3 1/2 cups)
Salt and freshly ground black pepper
3 ounces soft mild goat cheese, crumbled
2 teaspoons fresh thyme, chopped
1 large red bell pepper
2 tablespoons olive oil
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella (about 12 ounces)
12 ounces ricotta
4 teaspoons dried oregano
Salt and freshly ground black pepper
Two 10-ounce packages frozen chopped spinach, thawed, squeezed dry
6 green onions, chopped
1 cup part-skim ricotta
1 cup crumbled Gorgonzola or blue cheese (about 4 ounces)
2 cups (packed) grated Fontina (about 8 ounces)
Salt and freshly ground black pepper
6 large garlic cloves, halved lengthwise
1/2 cup olive oil
1 tablespoon coarsely chopped fresh rosemary
Coarse salt, for sprinkling
Freshly ground black pepper, for sprinkling
2 teaspoons minced fresh thyme leaves
1/2 cup coarsely grated Parmesan
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling

Steps:

  • In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
  • Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.
  • Heat up pizza stone in a 500 degree F oven. Form a 10- to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.
  • In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
  • Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.
  • Trim any tough stems from arugula and thinly slice the cheese.
  • Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.
  • Arrange mozzarella slices evenly over sauce.
  • Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
  • Scatter arugula over pizza and arrange prosciutto slices on top.
  • In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste.
  • Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border.
  • Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above.
  • Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes .
  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper.
  • In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste.
  • If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  • Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.
  • Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.
  • Preheat oven to 300 degrees F.
  • Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.
  • For thyme focaccia, knead thyme into dough after 1st rest.
  • For Parmesan focaccia, sprinkle dough with Parmesan before baking.
  • Sprinkle both doughs with salt and pepper before baking.

BASIC PIZZA DOUGH - BY HAND METHOD



Basic Pizza Dough - By Hand Method image

Provided by Food Network

Categories     main-dish

Time 36m

Yield 2 (12-inch) pizzas, serving 4

Number Of Ingredients 5

1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
  • Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
  • Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
  • Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

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.

FOOLPROOF PIZZA DOUGH



Foolproof Pizza Dough image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 2 pizzas

Number Of Ingredients 4

1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling

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



Pizza Dough image

Provided by Food Network

Time 1h27m

Yield Makes 4 (8-inch) pizzas

Number Of Ingredients 7

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
Toppings of your choice

Steps:

  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is 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 top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  • To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.
  • Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

PIZZA DOUGH



Pizza dough image

A simple and versatile Italian-style dough that can be chilled or frozen, then shaped and cooked by oven or barbecue

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Yield Makes 4 pizzas

Number Of Ingredients 5

500g '00' flour or plain flour, plus extra for dusting
1 tsp salt
½ tsp dried yeast (not fast-action)
400ml warm water
oil, for greasing

Steps:

  • It's easiest to make this in a standing mixer with a dough hook (otherwise mix it in a bowl and knead on your work surface). Put the flour and salt in the bowl and mix the yeast into the water. It's always a good idea to wait 5 mins before using the liquid to see if the yeast is working - little bits will start to rise to the top and you'll know it's active.
  • Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together as a ball. If the bottom is still sticking, tip in 1-2 tbsp of flour. Knead for 5-7 mins until the dough is shiny and it springs back when you press your finger into it. (If kneading by hand, it will take you about 10 mins.) Try not to add too much flour if you can. This is a slightly sticky dough, but that keeps it light and it rises beautifully.
  • Use oiled hands to remove the dough from the hook and bowl. Oil another bowl and place the dough in it. Turn it around so that it's lightly coated in the oil. Cover tightly with cling film and then a tea towel. Place in a draught-free area that's warm and leave until the dough has doubled in size. If it's a hot day, it should only take 2 hrs to rise, but it could take 4 hrs if it's cold. (If you don't plan to use the dough for a day or two, place it in the fridge straight away; take it out 3-4 hrs before using. Punch it down first and bring it together on a floured surface.)
  • Divide the dough into 2 pieces for big pizzas or 4 for plate-sized ones, then shape into balls (see Shaping the dough in tips, below) - dust them in flour as they will be sticky. Keep them covered with a tea towel or cling film while you prepare the toppings. (you can also freeze them in sealed bags. Just thaw in the fridge on the day, then bring to room temperature 3 hrs before using.)
  • To shape the dough: If you want to get air pockets and a light but crisp dough, then don't use a rolling pin. It flattens and pops the air bubbles. (Two days in the fridge will produce the most air bubbles - take it out three to four hours before using.) If your dough is at room temperature, you can use your fingers to gently stretch the dough out. Once it's about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm. You can start pressing out the other discs, then wait to do the final bit when you're ready to cook. Once you've mastered stretching the dough out, you can experiment with other shapes: rectangles, rounds or squares all look authentic.
  • To cook the pizza: An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza.
  • Place the pizza on a floured baking sheet (with no edge) or a pizza peel - this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. The flour will provide the 'wheels' for it to slide onto the grill - don't use oil as it sticks more and won't transfer as well.
  • Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill, close the lid (if your barbecue has one) and give it three to four minutes. The dough will puff up; it's ready when the bottom has light brown stripes. Use tongs to pull the dough off and turn it upside down.
  • Assemble the pizza of your choice - see 'Goes well with', right, for topping suggestions. Remember that less is more, as the dough will stay crisper and the toppings will cook better.
  • Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.

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

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.

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 DOUGH



Pizza Dough image

This recipe is adopted from Evelyne Slomon (with a few of my touches), whom I consider to be one of the greatest pizza gurus of all time. This is for a basic versatile delicious dough. Enjoy!!

Provided by Diamond Joe

Categories     Breads

Time 26m

Yield 1 pie

Number Of Ingredients 5

1 cup warm water (tap water if you get NYC tap water)
1/4 ounce instant dry yeast (1 package)
3 cups unbleached all-purpose flour or 3 cups bread flour
1 teaspoon salt
extra virgin olive oil, to coat dough

Steps:

  • In a stand mixer put in water and yeast and mix on lowest speed. Make sure the yeast is dissolved completely. The water will be light brown.
  • Fit your stand mixer with the paddle. Add salt and flour (slowly) to mixer and mix on medium. Once flour is all in, mix on high. Once mixed, change paddle for the dough hook and mix for 10-15 minutes.
  • The dough is ready to be tested once it starts to climb the hook.
  • Test the dough by squeezing in your hand. If is too wet it will stick to your hand. If too dry it will crumble. Add more water or flour as appropriate and in VERY small amounts (about 1 tbs at a time). If the dough looks good take a small piece and stretch it slightly like your making a tiny pie. If it retains it's consistency the same way bubble gum does as you blow bubbles, the dough is ready.
  • Form the dough into a tight ball and place in a large bowl, preferably metal and coat it LIGHTLY in olive oil. Cover with a tea towel. Allow the dough to double in size, about 2 hours, then punch it down. I typically allow my dough to rise at least 3 times before laying it out to bake.
  • Now you can either stretch your dough for a round pie or lay it into a square pan to bake.
  • If you are making a basic pizza. This dough should cook up perfectly at 450°F for 11 minutes on the bottom rack of a conventional oven.

Nutrition Facts : Calories 1386.1, Fat 4, SaturatedFat 0.6, Sodium 2341.3, Carbohydrate 288.9, Fiber 11.6, Sugar 1, Protein 41.5

PIZZA DOUGH



Pizza Dough image

Try it you'll like it... easily makes 2 crusts or one very thick large pizza. Great for calzones or breadsticks for dipping.

Provided by podapo

Categories     Yeast Breads

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 7

2 1/4 teaspoons fast rising yeast
1 teaspoon brown sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 teaspoons italian seasoning
1 1/2 cups warm water
3 1/2 cups flour

Steps:

  • In large bowl, dissolve yeast and brown sugar in the water.
  • Let sit for 10 minutes.
  • Stir the salt, oil and italian seasoning into the yeast mixture.
  • Mix in 2 1/2 cups of the flour.
  • Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
  • Place the dough into a well oiled bowl, and cover with a cloth.
  • Let the dough double in size.
  • Should take about 1/2 hour if in warm spot.
  • Punch down and let rest a minute.
  • Roll out, and prepare your favorite pizza.
  • I use a pizza stone sprinkled with a bit of corn meal.
  • Once I have the dough shaped I bake it plain for about 5-10 minutes, then pull out of oven and add toppings, just seems to work better every time.
  • Bake in preheated oven 425 degrees until the cheese and crust are golden brown, about 20 minutes.

Nutrition Facts : Calories 234.7, Fat 4, SaturatedFat 0.6, Sodium 293.9, Carbohydrate 42.8, Fiber 1.8, Sugar 0.7, Protein 6.1

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