Quick And Easy Pizza Crust Food

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.

SUPER FAST AND EASY PIZZA DOUGH/ CRUST

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
• Stir in the very warm water and oil. Mix well.
• Add enough of the remaining flour to make a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
• Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
• Form dough into smooth ball(s). Roll dough to fit the pan(s).
• Top with your favorite sauce and toppings.
• Bake at 400F for 20 to 30 minutes or until done.

EASY PIZZA DOUGH

Steps:

• *If baking immediately, preheat oven to 425 degrees F. Lightly grease a perforated pizza pan.
• In a medium bowl, stir together 1 cup of flour, yeast, salt, sugar, oregano and garlic.
• Add water and oil and stir until combined -- it will be a very wet dough.
• Add just enough of the remaining flour so that a soft but not sticky dough forms. Add the flour gradually and knead briefly until combined so that you can feel when it is ready -- it will still be soft (not feel firm or tough) but won't stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
• Set covered in a warm, draft-free place to rise or bake immediately for thin crust pizza.
• To bake: roll dough out to fit a 12-15" pizza pan. Place dough circle on pan and stretch with your hands to reach the edges. Top with sauce, cheese and toppings.
• Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Broil for 1-2 minutes to brown the cheese if desired.

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.

SUPER QUICK PIZZA DOUGH

Steps:

• Mix yeast in warm water until dissolved.
• Stir in oil and flour until it forms a dough ball.
• Cover bowl with a kitchen towel, place on top of your stove while the oven is warming up.
• Let rise for 15 minutes.
• Spread on pizza pan, jelly roll pan or baking stone (I've used them all).
• Top with your favorite sauce, meats, veggies, herbs and/or cheeses!

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!

NO-YEAST PIZZA CRUST

Steps:

• Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
• Roll dough into a 12-inch circle on a baking sheet.

EASY AND QUICK HOMEMADE PIZZA

Steps:

• In large bowl, mix first 4 ingredients.
• Mix water and oil; add to flour mixture.
• Turn onto floured surface; knead for 2 minutes.
• Place in a greased bowl; turning to grease top.
• Cover and let rise for 20 minutes.
• Punch down; place on 12in, greased pizza pan.
• Pat into a circle.
• Topping: Mix first 5 ingredients and spread over crust.
• Put a few pepperoni slices on top of sauce.
• Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.
• Put the rest of the pepperoni on.
• Repeat the cheese layer.
• Bake at 400* for 20 minutes or until light brown.

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.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

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).

QUICK AND EASY PIZZA DOUGH

Steps:

• Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
• Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
• Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
• Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.

NO-KNEAD, NO-RISE PIZZA DOUGH RECIPE

Steps:

• Pre-heat oven to 450 degrees.
• In large bowl, stir yeast and sugar in the warm water and let it sit for 5-10 minutes until it looks creamy and frothy.
• Add flour, salt and oil, and stir until well mixed.(Will be loose and messy looking).
• Let it rest for 5 minutes.
• Turn out on to a lightly floured surface and roll or pat into one 12" crust or 4 individual crusts.
• Transfer to a pizza stone or a lightly oiled pizza pan.
• Spread pizza sauce over crust.
• Top with a handful of mozzarella cheese and various other pizza toppings
• Bake at 450 for 15-20 minutes (large pizza) or 10-15 minutes (smaller pizzas).

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).

QUICK AND EASY PIZZA DOUGH

Steps:

• Pre-heat your oven to 220ºC/430ºF. If you have a pizza stone, let it preheat in your oven.
• Mix together the warm water and yeast. I mix it right in the bowl of my stand mixer.
• Add in your other ingredients, and mix them together with the dough hook attachment, if you have one, for several minutes. If you aren't using a stand mixer, knead with your hands for several minutes.
• Form a ball with the dough, and leave it alone for 8-10 minutes.
• Roll the dough out into the desired shape(s). I used to always make one round pizza that fits on my pizza stone, but now prefer making several individual pizzas. You could also make one large, rectangular one, depending upon the baking tray or pizza stone you are using. Leave the edges a bit thicker than the center, forming your crust. To keep the pizza from sticking, I sprinkle the pan with corn meal, and place the dough round over it.
• Brush your dough round with olive oil.
• Bake your dough in the oven for around 8-10 minutes.
• Remove the partially baked pizza dough, and add your sauce, cheese, and toppings.
• Bake for another 10-12 minutes, or until your pizza crust is a beautiful golden brown color.

EASY PIZZA DOUGH

Steps:

• Place flour in a large mixing bowl.
• Add sugar.
• Add salt.
• Add olive oil.
• Add yeast.
• Add water.
• Stir all ingredients together with a wooden spoon, or place in electric mixer.
• Once combined, set the dough aside to rest for 5 minutes.
• Stir again for 3 to 5 minutes, adding more water or flour as needed.
• Dough should be wetter and stickier than typical bread dough. Dry enough to hold together and pull away from the side of the bowl when mixed, but doesn't need to be dry enough to knead by hand.
• Divide dough into 4 pieces.
• Lightly coat each one with olive oil.
• Place each piece in a separate freezer bag.
• Refrigerate dough over night or at least six hours prior to use.
• Dough should be at room temperature before spreading and using.
• Freeze remaining dough for up to a month in your freezer.
• Frozen dough should be moved from freezer to refrigerator the night before use then allowed to reach room temperature for a couple of hours before spreading and using.
• Enjoy!

QUICK PIZZA DOUGH

Steps:

• Preheat oven to 450°F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or sheet pan dusted with cornmeal.
• Spread with desired toppings and bake in preheated oven for 15-20 minutes or until golden brown.
• Let baked pizza cool for 5 minutes before serving.

QUICK AND EASY PIZZA CRUST

Steps:

• 1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• 2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• 3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

BISQUICK PIZZA DOUGH

Steps:

• Put Bisquick mix in a large bowl. Pour in water and combine until a soft dough forms.
• Cover the bowl with a towel and let sit for 10-15 minutes.
• Preheat oven to 400 degrees F.
• Sprinkle cornmeal on a pizza pan. Place the dough on the pizza pan and roll dough out into a pizza crust.
• Lightly brush dough with olive oil, especially around the edges.
• Spoon on some pizza sauce and top pizza with your favorite toppings. Bake at 400 degrees for 12-15 minutes.

BISQUICK PIZZA DOUGH RECIPE

Steps:

• Mix Bisquick, flour, and water. Knead and let sit in a covered bowl for ½ hour. Roll dough and place on a baking sheet.
• Brush dough lightly with olive oil. Add toppings. Bake at 475 degrees F for 15 to 20 minutes.
• Serve and enjoy.