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.
HONEY PIZZA DOUGH (AWESOME)
This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.
Provided by Mole1338
Categories Breads
Time 1h46m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
- In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
- Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
- The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
- Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
- Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
- At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
- To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
- I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
QUICK BASIC PIZZA DOUGH
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
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.
Nutrition Facts : Calories 308 g, Fat 8 g, Fiber 2 g, Protein 7 g
PIZZA DOUGH
This dough from Giada De Laurentiis is easy to handle and will give you a crispy crust that's also tender.
Provided by Giada De Laurentis
Categories Bon Appétit Pizza
Number Of Ingredients 6
Steps:
- Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
- Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
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
CRAZY CRUST PIZZA DOUGH
A quick and easy way to make your own pizza crust. Simply add the meat and vegetable toppings of your choice.
Provided by Karen
Categories Bread Pizza Dough and Crust Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
- In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
- Bake in preheated oven for 20 to 25 minutes, until crust is set.
- Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 13.1 g, Cholesterol 48.1 mg, Fat 1.8 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 316.9 mg, Sugar 1.1 g
HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY
Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.
Provided by Brenda Blanco
Categories Dinner
Yield 16 servings
Number Of Ingredients 21
Steps:
- "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
- In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
- Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
- Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
- Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
- Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
- Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
- Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
- Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
- Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
- Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
- Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
- Add any garnish of your preference.
- Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram
PIZZA DOUGH III
A friend gave me this recipe for pizza dough. It is quick, easy and delicious!
Provided by Phyllis
Categories Bread Yeast Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 0.9 g, Fat 2.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 194.7 mg, Sugar 0.7 g
JOES AWESOME PIZZA DOUGH
Make and share this Joes Awesome Pizza Dough recipe from Food.com.
Provided by Joe Turner
Categories Very Low Carbs
Time 50m
Yield 2 14 inch pizzas, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 34.8, Fat 3.4, SaturatedFat 0.5, Sodium 583.2, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 0.4
AWESOME BREAD MACHINE PIZZA DOUGH
Make and share this Awesome Bread Machine Pizza Dough recipe from Food.com.
Provided by HDMac
Categories Breads
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put this in the bread machine on the manual/dough cycle.
- At the end of the cycle punch down the dough and let rest 5 min.
- Roll out the dough to the shape of your pan, and put in pan, top as desired Bake at 425 for at least 15 min.
- until cheese is well melted, and browned.
- Variation: Add 1 to 2 tsp Italian Seasoning.
Nutrition Facts : Calories 221, Fat 4.8, SaturatedFat 1.1, Cholesterol 2.8, Sodium 196.2, Carbohydrate 37.1, Fiber 1.6, Sugar 0.2, Protein 6.6
AWESOME PIZZA CRUST
I have modified this recipe over the years and it turns out pretty awesome. My kids (who don't eat anything) love it. I sometimes add 2 tbsp. ground flax seed and that makes it even better. You can also use this recipe to make breadsticks.
Provided by Ann Lesley
Categories Yeast Breads
Time 2h15m
Yield 2 crusts
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, honey and sugar in small bowl and set aside.
- Mix both flours, salt and spices (use a few shakes of whatever spices you like).
- Add olive oil to dry ingredients and then add the rest of the wet ingredients and mix together. Knead for several minutes until you have a ball.
- Spread a thin layer of honey over the dough and place in a bowl to rise.
- Let rise for about an hour (or less if you like, but I like it better when it has longer to rise).
- Roll out dough on floured surface and place on two greased pizza pans.
- Let rise again (about half hour, or until it's at your desired puffiness).
- Put on your favorite toppings and bake at 500 F for 10-15 minutes.
Nutrition Facts : Calories 1025.2, Fat 10.5, SaturatedFat 1.5, Sodium 1180.5, Carbohydrate 204.1, Fiber 17.7, Sugar 15.7, Protein 33.1
PIZZA DOUGH
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
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.
BASIL AND GARLIC GRILLED PIZZA DOUGH - - AWESOME
I got this recipe off of allrecipes.com. I figured it had to be good because it was given top ratings by 216 people. Well, they weren't wrong! Grilling pizza takes it to a whole new level. It tastes like it was baked in a wood burning oven. I have avoided grilling pizza in the past because I thought it wasn't worth the effort. I thought it would be messy and I'd most likely burn the pizza. I can't tell you how wrong I was! Grilling pizza is much faster than baking and the crust gets infused with the smoky flavors from the grill. And the best part? It only takes a few minutes to grill and you don't have to worry about your house getting over-heated on a hot summer's day.
Provided by Northern Cook
Categories Summer
Time 2h8m
Yield 16 16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Add one packet yeast to one cup warm water (between 110 and 115 degrees F) and stir to dissolve. Add in the sugar and let sit (proof) for 10 minutes or until frothy. Hint - - the water should be pleasantly warm - not hot. If the water is too hot, it will kill the yeast. I proof the yeast in a glass measuring cup.
- Pour the yeast mixture in a large bowl and add salt, 1 tablespoon olive oil, and flour. Mix together by hand until the dough pulls away from the sides of the bowl.
- Turn dough onto a lightly floured surface and knead until smooth, about 5-8 minutes.
- Coat a bowl on bottom and sides with olive oil and place the dough in the well oiled bowl. I give the dough a couple of swirls around the bowl to make sure the entire surface of the dough is coated in oil. Cover with a damp cloth and set in a warm place to raise. Let dough rise until doubled in size, about 1 hour.
- Punch down and knead in garlic and fresh basil. Place dough back in oiled bowl and cover, again, with damp cloth. Set aside, again, in warm place and let rise for 1 more hour, or until doubled. (To speed up rising, I have put the dough in an oven-safe glass bowl and placed in a 200 degree oven).
- Once the dough has risen for a second time, punch it down and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- I was able to just press out the dough onto a dinner plate and used that for the size of my pizza. It all depends on the workability of your dough. You may be able to just manipulate it with your fingers, or you may want to roll it out on a lightly floured surface using a rolling pin - the method is really up to you.
- Brush grill grates with olive oil and then preheat grill to high heat. I let the grill heat up for about 10 minutes.
- Carefully place one piece of dough on hot grill. With a spatula, I was able to slide the dough off the plate onto the grill. I have heard that another method is to spray a rimless cookie sheet with cooking spray and the dough will slide off easily onto the grill.
- Once on the hot grill, the dough will probably begin to puff almost immediately. Once the bottom of the crust has lightly browned (anywhere from 2-4 minutes - - you'll know because it becomes stiff and easy to lift with your spatula) turn the dough over.
- Now, here is where time is of the essence. Working quickly, brush the pizza with your desired sauce (I did this wearing an oven mitt to protect my hand from the heat. Just be careful and, if you need to, slide the dough to the edge of the grill to avoid the open flame and move the dough back over the flame once you've added your toppings.) You want to go light with your toppings because you want the top to cook and the cheese to melt without burning the bottom of your crust. I recommend using light sauce and no more than two toppings with the cheese.
- After you've brushed on your sauce, sprinkle the basil over the sauce and top with the mozzarella cheese.
- Close the grill lid and let the cheese melt for 2-4 minutes, checking every now and then to make sure the bottom isn't burning.
- Once the cheese has melted, remove the pizza from the grill and set aside to cool for a few minutes while you prepare the second pizza.
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