BEST PIZZA DOUGH
Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night. Thick or thin crust you decide.
Provided by Rosemary Molloy
Categories Main Dish
Time 2h25m
Number Of Ingredients 6
Steps:
- In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
Nutrition Facts : Calories 265 kcal, Carbohydrate 50 g, Protein 7 g, Fat 3 g, Sodium 1048 mg, Fiber 1 g, ServingSize 1 serving
REAL ITALIAN PIZZA DOUGH
Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!
Provided by Buckwheat Queen
Categories Bread Pizza Dough and Crust Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to the lowest setting possible.
- Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
- Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
- Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
- Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
- Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
- Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
- Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.
Nutrition Facts : Calories 532.7 calories, Carbohydrate 95.5 g, Fat 9.7 g, Fiber 3.5 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1167.7 mg, Sugar 0.4 g
ITALIAN STYLE PIZZA DOUGH
Reminds me of the pizzas I used to get when I lived in Italy for 3 years. This turns out best with a pizza stone, but you could use a baking sheet also. My directions assume you have a pizza stone.
Provided by Jencathen
Categories European
Time 2h40m
Yield 6 individual pizzas, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Mix Flour, salt and yeast in a large bowl.
- 2. Add water and oil to the flour mixture. Mix to combine. Sprinkle some bench flour on your flat working space and place dough on it. Knead dough until smooth and elastic. This can take anywhere from 5 to 10 minutes.
- 3. Place the dough into an oiled bowl. Cover with plastic wrap and place in a warm place. Let the dough double in size. This takes about 1 1/2 hours.
- 4. Divide the dough into 6 portions and shape into balls. Cover with kitchen towel and rest for 30 minutes.
- 5. When you are ready to bake your pizzas, place a pizza stone in the oven. Preheat oven to 500 degrees Fahrenheit.
- 6. Roll the dough out to preferred thickness and top with tomato puree (see note below) or oil if making white pizza. Bake for about 5 minutes.
- 7. Remove pizza from oven and top with toppings of choice. Bake for an additional 5 minutes.
- ***For authentic tasting pizzas use either Pomì Strained Tomatoes or Cento Tomato Puree.
Nutrition Facts : Calories 538.4, Fat 10.3, SaturatedFat 1.4, Sodium 1168.4, Carbohydrate 95.9, Fiber 3.7, Sugar 0.3, Protein 13.4
PIZZA DOUGH
Provided by Giada De Laurentiis
Time 2h20m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
- Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
- Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
- The dough is now ready to use.
ITALIAN PIZZA DOUGH
My home-made pizza dough; I make it 3 to 4 times a week.
Provided by Ignazia Vella
Categories Bread Pizza Dough and Crust Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
- Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
- Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 32.6 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 207.5 mg, Sugar 0.5 g
CLASSIC ITALIAN PIZZA
An Italian-style pizza with a simple selection of the perfect ingredients.
Provided by Sam O'Sullivan
Time 30m
Yield Serves 4
Number Of Ingredients 39
Steps:
- To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
- Meanwhile, make the tomato sauce by blending all of the ingredients together.
- Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
- Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
- Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.
AN ITALIAN'S CLASSIC PIZZA DOUGH
Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key.
Provided by Country Chef
Categories Breads
Time 1h
Yield 2 pies, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine salt, honey, olive oil, and cool water.
- Mix well and set aside.
- In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
- After proofing combine honey mixture and yeast in one large mixing bowl.
- Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
- Place dough ball on lightly floured surface and knead until smooth.
- Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
- Divide into two equal sized dough balls.
- If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
- Roll out into two pies and add your favorite sauce and topping combinations.
Nutrition Facts : Calories 473.6, Fat 13.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 637, Carbohydrate 76.6, Fiber 3, Sugar 4.6, Protein 10.5
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