Foolproof Pizza Dough Food

QUICK AND EASY FOOLPROOF PIZZA DOUGH

Steps:

• In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
• Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
• Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

FOOLPROOF PIE DOUGH

Steps:

• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

FOOLPROOF PAN PIZZA

Steps:

• For Dough:.
• Combine warm water, yeast, and sugar in a glass bowl and set aside.
• Combine flour, salt, and oil in a bowl.
• Add yeast mixture to flour mixture after yeast activates (foam forms).
• Stir until water is absorbed.
• Form dough ball and drizzle with oil to prevent sticking.
• Let rise for 8-24 hours.
• For Sauce:.
• Heat oil in medium saucepan over medium heat.
• Sautee onion until onion is soft and translucent.
• Add oregano, basil, garlic, sugar, and pepper flakes to pan.
• Stir until fragrant.
• Add tomatoes and salt to taste.
• Simmer for 1/2 hour and let cool.
• For Pizza:.
• Preheat oven to 500-550 degrees with pizza stone if using.
• Divide dough in 1/2 for thinner pizza or leave whole for thicker pizza.
• Add dough to pan(s) and spread to edges with hands.
• Let rest.
• Combine both cheeses in a 50/50 mixture.
• Top dough with sauce.
• Add cheese all the way to the edges of the crust.
• Add any other toppings you wish.
• Bake for 15 minutes.

FOOLPROOF PAN PIZZA

Steps:

• For Dough:.
• Mix 1 teaspoon sugar, yeast and warm water in a glass bowl and set aside in a warm place.
• Combine flour, salt, and 2 teaspoons of oil in a bowl.
• Stir yeast mixture into flour mixture after yeast activates (foam forms).
• Make dough ball, coat with oil to prevent sticking, and let rise for 8-24 hours. Do not knead.
• For Sauce:.
• Dice onions and mince garlic.
• Add 1 tablespoon of oil to saucepan and heat over medium heat.
• Add onion to pan and saute until onion softens.
• Add oregano, basil, pepper flakes, and garlic to pan and stir until mixture become fragrant.
• Add tomatoes and 1 teaspoon of sugar to pan and stir.
• Simmer for 1/2 hour.
• Allow to cool.
• For Pizza:.
• Preheat Oven to 500 to 550 degrees. If using a pizza stone, preheat the stone.
• Divide dough in halve and place in pans for thinner pizza or use whole dough for thick crust. Push dough all the way to the edges and let rest.
• Combine mozzarella and provolone cheese.
• Spread sauce evenly across both crusts.
• Sprinkle cheese on the pizzas all the way to the edge.
• Top with any other toppings you wish.
• Bake for 15 minutes until cheese is bubbly and crust is brown.