Pizza Dough Food

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.

PIZZA DOUGH

Steps:

• This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
• Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
• Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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.

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.

PIZZA PIZZAS

Steps:

• Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
• Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
• Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
• Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
• Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
• Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
• Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
• Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
• *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

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.

PIZZA DOUGH

Steps:

• Mix together yeast, water, sugar, salt and oil until dissolved.
• Add flour, kneading until smooth.
• Cover and let rise 15 minutes.
• Divide and stretch to fit 2 average sized pizza pans.
• Bake at 375 degrees for 20-25 minutes .
• Remove from oven add your favorite sauce and toppings then return to oven for 5-10 minutes.

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.

PIZZA DOUGH

Steps:

• In large bowl, dissolve yeast and brown sugar in the water.
• Let sit for 10 minutes.
• Stir the salt, oil and italian seasoning into the yeast mixture.
• Mix in 2 1/2 cups of the flour.
• Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
• Place the dough into a well oiled bowl, and cover with a cloth.
• Let the dough double in size.
• Should take about 1/2 hour if in warm spot.
• Punch down and let rest a minute.
• Roll out, and prepare your favorite pizza.
• I use a pizza stone sprinkled with a bit of corn meal.
• Once I have the dough shaped I bake it plain for about 5-10 minutes, then pull out of oven and add toppings, just seems to work better every time.
• Bake in preheated oven 425 degrees until the cheese and crust are golden brown, about 20 minutes.

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!

JAMIE OLIVER'S PIZZA DOUGH

Steps:

• Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
• Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
• Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.

FOOD PROCESSOR PIZZA DOUGH

Steps:

• Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100°F-110°F water and process until a ball forms, about 30 seconds.
• Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12-14" pizza).
• Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
• Do Ahead
• Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.

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.