Pizza Dough Recipe By Hand Food

PIZZA DOUGH RECIPE BY HAND

Steps:

• Fresh yeast version: Put the fresh yeast in a small bowl and crumble into small pieces. Add approxinaletly 1/4 of the warm water that the recipe states and mix it with a wooden spoon until it is completely dissolved. Place the flour and salt in a large bowl and stir. Add the dissolved yeast, olive oil, water and stir with a spoon. Use your hands to bring the dough together. You can flour your hands or/and add extra flour while making a ball if the dough is sticky. Continue wth step 3.
• Instant yeast version: Put the flour, salt and instant yeast into a large bowl, stir with a wooden spoon. Add the olive oil and water. Stir with a wooden spoon and use your hands to bring the dough together. You can flour your hands or/and add extra flour while making a ball if you find the dough sticky.
• Place the dough on a floured work surface and cut into 3 pieces (this recipe makes 9.5 inch(24 cm) round dough. If you want a large pizza, you can cut into 2 pieces.) Form a ball out of each piece by folding the dough over itself a couple of times until you have a smooth dough. Reverse the dough and tuck the edges towards the middle.
• Sprinkle a little flour over the dough balls and cover them loosely with a stretch film. Let them rise for almost 40-45 minutes until the dough doubles in size. You can prepare your toppings while the dough is proving. Preheat the oven to 480°F(250°C) in the last 10 minutes.
• Deflate the dough gently with your hand. Cover a baking sheet with parchment paper and sprinkle flour or cornmeal(to have some crisp texture and flavor). Place the dough on to the parchment paper. Press the dough with your fingertips to stretch it out. Don't press too much to the edges; pinch the edges by placing your hands inside and outside of the dough's edge to create a rim.
• Top the pizza with your favorite toppings and bake for almost 12-14 minutes.

HOW TO MAKE PIZZA DOUGH FROM SCRATCH AND SHAPE IT LIKE A PRO

Steps:

• Place the yeast and sugar in a medium bowl. Pour the warm water over it and whisk until the yeast dissolves. Let stand for 5 to 10 minutes. When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. Add the flour and stir with a wooden spoon until the dough comes together. Turn dough over on your work surface and start kneading it. In the beginning, the dough will be sticky. If it sticks a little to the counter top, that's fine. Try to knead a little faster to prevent it from sticking. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. A slightly sticky dough will yield a wonderfully light pizza crust, so this is a crucial step. Don't add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Roll dough in flour until well dusted and place in a large bowl. Cover the bowl with plastic wrap, place in a warm place (75°F to 80°F) (24ºC to 27ºC) and allow dough to rise for 1 hour, until doubled in size. (If the ambient temperature is lower than 75°F (24ºC), it could take 15 to 30 minutes longer for the dough to double in size.)
• Punch down dough and scrape it off the bowl. Cut dough in 2 equal parts and shape each into a ball. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas.
• Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9" from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. Gently stretch the dough into an 8″ circle. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with your toppings of choice. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and serve immediately. Keep the broiler on and make the 2nd pizza.

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.

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

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!

HOMEMADE PIZZA

Steps:

• In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

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.

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!

PIZZA DOUGH I

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.

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.

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.

SIMPLE AND STANDARD PIZZA DOUGH

Steps:

• Stir the yeast into the warm water to dissolve.
• Add the flour.
• Stir the remaining ingredients into the flour mixture.
• Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
• Place dough in a lightly greased bowl and cover.
• Allow to rise in a warm place for 30 minutes.
• Punch down the dough and divide into portions.
• On a lightly floured surface, roll the dough into very thin rounds and top as desired.
• Bake at 400°F until crisp and golden brown, approx 8-12 minutes.
• NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days. Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.