Pizza Dough With Yeast 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.

BASIC PIZZA DOUGH

Steps:

• Combine sugar, water and yeast in a measuring cup or small bowl.
• Combine flour and salt in a large bowl and make a well in the center.
• Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
• If dough is too sticky, add a bit more flour.
• Knead until smooth on a lightly floured surface.
• Place in an oiled bowl, cover with a towel and let rise until doubled.
• IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
• Punch down and let rest for 10 minutes.
• Makes 1- deep dish or 2- 12-inch pizza crusts.
• To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

NO YEAST PIZZA DOUGH

Steps:

• Heat the oven to 200C/180C fan/gas 6.
• Mix together 350g flour, 2 ¾ tsp baking powder and 1 tsp salt in a small bowl, add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.
• Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.
• Add toppings and bake each on a baking sheet for 15 mins.

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.

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.

QUICK PIZZA DOUGH

Steps:

• Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
• Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
• Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
• Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
• Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

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.

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.

PERFECT PIZZERIA PIZZA DOUGH

Steps:

• 1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes. ( Make sure it foams. If it doesn't foam, your yeast may be outdated.)
• 2. In bowl of food processor fitted with large blade, combine flour and salt. Pulse 3-4 times. With motor running (on dough setting, if you have one) slowly add yeast mixture, allowing each addition to mix before adding the next. Continue processing until dough forms a ball and cleans the sides of the bowl. After the ball forms and cleans the sides, process for a few more minutes. If dough seems dry, add warm water 1/2 TB. at a time until a ball forms. If it's too wet (ball of dough doesn't form) add flour 1/2 TB. at a time. You will know you have the right consistency when the dough ball forms, the dough ball cleans the sides of the bowl and the dough is as smooth as a baby's bottom. =) If it's not a really smooth dough ball, return it to the bowl and follow instructions for too wet or too dry above.
• 3. Coat inside of large bowl with olive oil. Place dough in bowl. Turn once to coat and cover with sprayed saran wrap. Set in warm place and allow to rise for 1 1/2 hours.
• 4. After 1 1/2 hours, your beautiful dough is ready to be placed on a 16 inch pizza pan oiled with 1 TB. of olive oil. (Can sprinkle with yellow corn meal, if you wish.) Press evenly to sides of pan. Don't leave the dough too thick. Add your desired toppings and bake at 400 degrees. No par-baking required. The photo at left is my BLT Pizza... Perfect crust every time!
• 5. *** I like to warm a few TB. of olive oil with a halved garlic clove in the micro until very warm and then brush this on the crust right when it comes out of the oven. Yum!
• 6. ~Just A Few Tips On Yeast Doughs~ ( ...or why it took me so many years of making bad pizza dough. lol) I sure can't speak for everyone, but I made some kind of dumb mistakes (...over and over) when attempting yeast doughs. Let me go over a few so that it won't take you as long to figure it out as me. I am by no means an expert yeast bread maker. There are many outstanding cooks on here who could run circles 'round me. But, I was making some very common, newbie mistakes and it took me awhile to get my act together. So here goes... * Water temp is very important! Too hot or too cold and your dough will not rise and your pizza crust will be hard and chewy. Think very warm bath water. * YES, you do have to proof your yeast. Always. lol Give those little guys a warm bath with a little sugar and you will "wake them up" so that they are ready to get to work on your dough. If it bubbles, your yeast is happy as can be and ready to get to work. No bubbles? Stop right there. Your yeast is either old, or your water temp is off. Buy fresh yeast for the best result. (Throw out the stuff from 3 Christmases ago!) * Use Red Star "Quick-Rise" Yeast. It's wonderful and forgiving if your water temp is too high, another of my newbie mistakes. Not a paid spokesperson and I own no stock in the company (...but I wish I did. Red Star... Give me a call and we'll talk... lol.) * Allow enough time for the dough to rise! If the recipe says rise for 1 hour, it means 1 hour... not 30, 35, 40 minutes. If you don't have time to let it rise, but figure it will be okay anyway, it won't. Save the recipe for another day. * Use the right size pan. If the dough is for a 16 inch pan and you use a 12 inch pan and figure that it's fine... nope. Smaller the pan, thicker the dough. Thick dough equals "bready" crust. Too thin it can be too thin to hold up and may burn. Just like The Three Bears... not too thick and not too thin. Medium is just right. Happy Pizza Making! Peg =)

AN EXCELLENT NO YEAST PIZZA DOUGH - QUICK EASY HOMEMADE PIZZA!

Steps:

• Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
• Spray pizza pan or baking tray lightly with oil.
• Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).

PIZZA DOUGH IN FOOD PROCESSOR

Steps:

• Put in the food processor, yeast, sugar, the 3/4 cup flour, salt, olive oil and water.
• Process for 15 seconds.
• Add the next one cup flour, Blend.
• Add the last one cup flour, til a ball forms.
• Knead approximately.
• 10 times or so.
• Let sit 20 minutes in a covered greased bowl.
• While dough is resting, prepare all your preffered toppings, sauce, pepperoni, sausage, cheese.
• Roll out.
• Makes two pizzas.
• Place dough onto an oiled pizza pan, or a cornmeal sprinkles pan.
• Top with toppings, and bake in a very hot oven 400 to 450 degrees for approx 12 to 15 minutes or until done.
• October 2004 my food processor bummed out, so I made the recipe using my Kitchen Aide with dough hooks. The recipe worked out very nice.

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.

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.

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.

ROBERTA'S PIZZA DOUGH WITH STORE-BOUGHT YEAST

Steps:

• In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
• After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
• Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.
• Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor.

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.