Easy Pizza Dough Food

HOW TO MAKE PIZZA DOUGH WITH ACTIVE DRY YEAST

Steps:

• Measure the yeast, sugar and lukewarm water in a small bowl and let it proof for about 5-10 minutes.
• Sift the flour in the bowl of a stand mixer.
• Add the yeast mixture and combine roughly with a sturdy wooden spoon or your stand mixer. The dough will have a "ragged" look. Let it stand for about 1 minute for the flour to hydrate.
• Add the salt and the oil.
• Attach the dough hook and knead for about 5-6 minutes. Dough pulls away from the sides of the mixing bowl when done.
• Alternatively, can be kneaded by hand.
• The dough can be used immediately, refrigerated or even frozen. Refer to the detailed explanation in the text.

QUICK BASIC PIZZA DOUGH

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.

EASY HOMEMADE PIZZA DOUGH

Steps:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you're doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
• Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, margherita pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
• Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
• Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

QUICK AND EASY PIZZA DOUGH

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.

THE EASIEST, MOST VERSATILE BREAD RECIPE EVER

Steps:

• In a large mixing bowl (this is my favorite mixing bowl), combine the water, yeast, and sugar.
• Stir until dissolved, then add in the egg and salt.
• Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.
• Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.
• Shape the smooth dough into a ball and place in a bowl. Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).

QUICK AND EASY PIZZA DOUGH

Steps:

• Mix 1 cup of flour with all other ingredients.
• Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
• Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
• Spread out onto greased pizza pan and top with your favorite toppings.
• Bake at 375 degrees for approximately 15 minutes. Enjoy!

EASY HOMEMADE PIZZA DOUGH

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.

EASY PIZZA DOUGH

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.

PIZZA DOUGH

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 HOMEMADE PIZZA DOUGH WITHOUT YEAST

Steps:

• In a large bowl, whisk together the flour, baking powder, sugar and salt.
• Add the water and olive oil, and using a spatula, stir together the ingredients until combined.
• Lightly flour your work surface then turn out the dough and knead it for 1 minute until it comes together into a smooth ball. (Do not over-knead the dough.)
• Place a damp towel over the dough and let it rest for 15 minutes.
• When ready to bake, preheat the oven to 400°F.
• Lightly flour your work surface then roll the dough into a 12-inch circle that's roughly 1/4-inch thick.
• Transfer the dough onto a baking sheet lined with parchment paper then top it with your preferred sauce, cheese and toppings.
• Bake the pizza until the crust is golden brown and reached your desired level of crispiness, 15 to 20 minutes.
• Remove the pizza from the oven then slice and serve.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

SUPER FAST AND EASY PIZZA DOUGH/ CRUST

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
• Stir in the very warm water and oil. Mix well.
• Add enough of the remaining flour to make a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
• Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
• Form dough into smooth ball(s). Roll dough to fit the pan(s).
• Top with your favorite sauce and toppings.
• Bake at 400F for 20 to 30 minutes or until done.

QUICK AND EASY PIZZA CRUST

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.

EASY PIZZA DOUGH

Steps:

• 1. Mix yeast and warm water let sit 10 minutes
• 2. Mix flour, salt, and garlic powder
• 3. add flour mixture to proofed yeast mixture
• 4. Knead 10 minutes or until smooth coat with olive oil
• 5. place in a bowl that has been oiled with olive oil
• 6. Let rise for 1-1 1/2 hours, punch down and roll out dough place on pizza pan add your favorite sauce and toppings, bake at 400 degrees 30 minutes or until edges are golden brown and cheese has melted.

NO-KNEAD, NO-RISE PIZZA DOUGH RECIPE

Steps:

• Pre-heat oven to 450 degrees.
• In large bowl, stir yeast and sugar in the warm water and let it sit for 5-10 minutes until it looks creamy and frothy.
• Add flour, salt and oil, and stir until well mixed.(Will be loose and messy looking).
• Let it rest for 5 minutes.
• Turn out on to a lightly floured surface and roll or pat into one 12" crust or 4 individual crusts.
• Transfer to a pizza stone or a lightly oiled pizza pan.
• Spread pizza sauce over crust.
• Top with a handful of mozzarella cheese and various other pizza toppings
• Bake at 450 for 15-20 minutes (large pizza) or 10-15 minutes (smaller pizzas).

PIZZA DOUGH

Steps:

• To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
• Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.
• When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
• Preheat the oven to its highest setting.
• Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
• Bake the pizzas in the oven for 10-12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

EASY HOMEMADE PIZZA DOUGH

Steps:

• Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.
• Put warm water into a large mixing bowl.
• Add sugar and yeast and stir to combine.
• Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.
• Add olive oil and gently stir to combine.
• Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.
• Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
• Roll dough into your desired shape and gently transfer to your prepared pan. (Or bake on a pizza stone, see instructions in the notes).
• To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).
• Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.
• Add pizza sauce and toppings of choice!
• Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.
• Let cool, cut and serve.

EASY HOMEMADE PIZZA DOUGH FOR BEGINNERS

Steps:

• Preheat your oven to its maximum temperature or 260C/500F on the fan setting. Place your pizza stone in the oven, if you have one.
• In a bowl mix the lukewarm water and the sugar using a fork or a whisk. Add the yeast and stir till its fully dissolved. Let it rest for about 10 minutes or until it just starts to froth.
• In your bread maker bowl or your stand mixer bowl add the flour, the semolina and the salt. Stir with a fresh spoon till the ingredients are combined.
• Add the olive oil and the yeast, water and sugar mixture in the mixer bowl or bread maker bowl.
• If you are using a bread maker, set it to the pizza programme. It should last for 45 minutes and have kneaded the dough twice and prooved it. The pizza dough should be ready to use once the programme is done.
• If you are using a stand mixer, install your dough hook and turn it on at slow speed till the ingredients combine. Then turn up the speed to about a third and let it knead the dough for 5 minutes. If the dough is too firm add two tablespoons of water. Continue kneading for another 10 minutes. The dough should be slightly sticky and have separated from the bowl.
• Remove the dough from the hook and let it proof in the stand mixer for 15 minutes.
• Reinstall the hook and knead it for a further 10 minutes on 1/3 speed. Once done remove the dough from the hook, shape it in large ball and cover it with a splash of olive oil. Place it back in the bowl and cover it with cling film. Let the dough proove for another 20 minutes. The dough should have proved by about 1/3 of its size.
• Shape it into two round balls with the palm of your hands. Sprinkle some semolina on your kitchen counter and push the dough in the centre with your palm. Spread it out using your palm, lifting the dough from the counter and flipping it over every other time. Take care to leave a thicker crust on the outside of your pizza to get that wonderfully raised crust when baking.
• If you are using a pizza crisper tray place the dough on it and season with your favourite tomato sauce and toppings. If you're using a pizza stone place the dough on some parchment paper and season with your sauce and toppings. Take the pizza stone out from the oven and put the edge of your pizza on it, gently unrolling the parchment paper underneath till its fully on the stone.
• Place in the oven and let it cook for approximately 20 minutes or till the edges have browned.

QUICK AND EASY PIZZA DOUGH

Steps:

• Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
• Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
• Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
• Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.

EASY PIZZA DOUGH

Steps:

• Place flour in a large mixing bowl.
• Add sugar.
• Add salt.
• Add olive oil.
• Add yeast.
• Add water.
• Stir all ingredients together with a wooden spoon, or place in electric mixer.
• Once combined, set the dough aside to rest for 5 minutes.
• Stir again for 3 to 5 minutes, adding more water or flour as needed.
• Dough should be wetter and stickier than typical bread dough. Dry enough to hold together and pull away from the side of the bowl when mixed, but doesn't need to be dry enough to knead by hand.
• Divide dough into 4 pieces.
• Lightly coat each one with olive oil.
• Place each piece in a separate freezer bag.
• Refrigerate dough over night or at least six hours prior to use.
• Dough should be at room temperature before spreading and using.
• Freeze remaining dough for up to a month in your freezer.
• Frozen dough should be moved from freezer to refrigerator the night before use then allowed to reach room temperature for a couple of hours before spreading and using.
• Enjoy!

BASIC PIZZA DOUGH

Steps:

• Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough is shiny and elastic, about 10 minutes.
• Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
• Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. Makes enough dough for 2 12-inch pizzas.

PIZZA DOUGH

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

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.

EASY PIZZA CRUST

Steps:

• In a small bowl, add yeast and water. Stir and set aside until foamy (10 minutes).
• In a large bowl, add flour, oil, salt, sugar, and the yeast mixture. Mix with a wooden spoon and then your hands until the dough comes together. If the dough is too dry, add water (1 tablespoon at a time). If the dough is too sticky, add more flour (1 tablespoon at a time).
• After the dough has been thoroughly mixed, knead it by hand for 5-10 minutes.
• Brush a bowl with olive oil. Add the dough to the bowl. Cover and set in a warm area to rise until doubled (about 30 minutes).
• When ready, preheat the oven to 475°F.
• Turn the dough out onto a well-floured surface. Roll out the dough into a 10-12 inch circle, about ¼-inch thick and place onto a 12" (or larger) pizza pan.
• Add toppings and bake 15-18 minutes, or until golden brown.
• Near the end of the baking time, make the garlic butter. In a microwave-safe bowl, melt the butter. Mix in the salt and garlic powder.
• After the pizza has baked, immediately brush the garlic butter on the crust.
• Let the pizza rest for about 5 minutes before cutting and serving.

EASY NO-KNEAD PIZZA DOUGH

Steps:

• Make the dough: In a stand mixer with the paddle attachment, combine the flour, yeast, and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don't need to knead it, just get all the ingredients mixed together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface. To mix by hand , follow the same procedure using a large bowl and a wooden spoon.
• Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk. After rising, you can refrigerate the dough for up to 48 hours. Take the dough out of the refrigerator about 1 hour before shaping.
• Shape and use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

BASIC PIZZA DOUGH

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.

BISQUICK PIZZA DOUGH RECIPE

Steps:

• Mix Bisquick, flour, and water. Knead and let sit in a covered bowl for ½ hour. Roll dough and place on a baking sheet.
• Brush dough lightly with olive oil. Add toppings. Bake at 475 degrees F for 15 to 20 minutes.
• Serve and enjoy.