PIZZA DOUGH I
This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.
Provided by Gudny Bjorg Kjaerbo
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g
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 BEST "PIZZA DOUGH" WITH ALL-PURPOSE FLOUR
Steps:
- Dissolve the yeast and sugar in 1/2 cup of the warm water, mix well. (The temperature should be between 100 and 110 °F ( 37°C- 43° C ). In about 5 minutes the yeast should activate and start foaming.
- Combine the dry ingredients in a large mixing bowl. Add the flour, salt, olive oil, and herbs. Mix until thoroughly combined!
- Add your yeast mixture plus 1 cup of warm water to the dry ingredients. Keep mixing until all the liquid is absorbed. Wet or Sticky dough, add more flour. Dry dough, add more water.
- Place the dough on a floured surface, and begin to knead it for about 2-3 minutes, or until it develops a smooth and silky texture. If the dough is very sticky, add some more flour.
- Drizzle some olive oil in a bowl, and roll the dough around. Cover the bowl with a cloth, and put it in a draft-free, warm place. (Note)
- Let the dough rise until it has doubled in size, about an hour. Punch it down and let it rise again for about 45 minutes.
- Take half the dough and roll it out on a floured surface into the shape you want
- Place the dough on parchment paper and transfer to a cookie sheet.
- Top the dough with desired ingredients, then bake in a hot oven (400 F, 200 C) until dough has browned and cheese is browning and bubbly. Approximately 15-0 minutes.
Nutrition Facts : ServingSize 20 g, Calories 119 kcal, Carbohydrate 20 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 1 g, Sugar 1 g
ALL-PURPOSE PIZZA DOUGH
Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. The higher protein content in bread flour allows for stronger gluten development and a nice chew to the cooked crust while the all-purpose ensures a crisp, light edge.
Provided by Food Network Kitchen
Time 1h50m
Yield 2 pounds dough
Number Of Ingredients 7
Steps:
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
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.
EASY ALL-PURPOSE PIZZA DOUGH
This basic recipe which can be used to make calzones, focaccia or bread, can easily be doubled or frozen.
Provided by Chef Gorete
Categories Yeast Breads
Time 30m
Yield 1 12 inch pizza
Number Of Ingredients 5
Steps:
- Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour and salt to yeast mixture and stir well. Stir 2 cups flour, 1 cup at a time, stirring well after each addition.
- Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 min), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky). To knead, push out the mound of dough with the heels of your hands, fold it over, give it a quarter turn, ad repeat. The dough should become smooth. If necessary, add slightly more flour. Shape the pizza dough into a ball.
- Place the dough in a large bowl coated with olive oil turning to coat top. Cover and let rise a warm place one hour or until doubled in size. Press 2 fingers into dough, if an indentation, the dough has risen enough.
- Use your hands to deflate the dough, cover and let rest 5 minutes. Either roll or shape into a 12" circle. Transfer to a pizza pan.
- Add desired toppings, and bake in 450F preheated oven for 13 - 15 minutes or until toppings are golden brown.
- **To Freeze: let the dough rise once, punch down, and shape into a ball. Place in a heavy duty zip top bag coated with cooking spray, squeeze all of the air out and seal. Store up to 1 month.
- To Thaw: place the dough in refrigerator 12 hours or overnight. Place dough on floured surface and shape.
- Alternatively, you can make the dough, roll it out, wrap in foil, and freeze. To bake, remove from freezer, top and bake according to recipe instructions, (no need to thaw).
Nutrition Facts : Calories 1504.8, Fat 4.6, SaturatedFat 0.7, Sodium 1183.8, Carbohydrate 313.3, Fiber 13.1, Sugar 1.1, Protein 45.2
PIZZA CRUST (ALL-PURPOSE FLOUR OR SPELT FLOUR)
Do I dare post another Spelt flour recipe? After my Spelt Bread recipe #206562 caused a bit of a controversy, I will add the following disclaimer. I substitute spelt flour for regular flour in recipes so my son, who is allergic to wheat, can enjoy them. He does not seem to be bothered by it, however it has come to my attention that people with certain wheat allergies can have a reaction to this flour - so please check with your doctor. Anyways, this pizza dough is very good and very easy. That's all I need to say - ENJOY!
Provided by Shannon 24
Categories Yeast Breads
Time 35m
Yield 1 pizza crust, 10 serving(s)
Number Of Ingredients 5
Steps:
- Set aside 1 cup of flour from total amount.
- Mix 1 1/2 cup flour, yeast and salt.
- Put oil in hot water.
- Add water and oil to flour mixture.
- Stir well.
- Add extra cup of flour.
- Knead. Pay attention to the consistency of the dough. Sometimes with Spelt flour you need to add a bit extra to get the doughy consistency you need.
- Let rest for 10 minutes.
- Press into greased pizza pan.
- Top with favorite pizza toppings.
- Bake at 400 degrees for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 165.8, Fat 5.8, SaturatedFat 0.8, Sodium 234.5, Carbohydrate 24.3, Fiber 1.2, Sugar 0.1, Protein 3.7
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
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