Quick Mix Quick Rise Pizza Dough Food

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 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.

QUICK MIX QUICK RISE PIZZA DOUGH

Steps:

• In a large bowl, combine 1 1/2 cups of flour with yeast and salt.
• Pour hot water and oil into flour mixture and mix well.
• Mix in remaining flour to make a slightly sticky dough.
• Form dough into a ball.
• On a lightly floured surface - or using the dough hook on KitchenAid mixer - knead dough for about five minutes or until smooth and elastic.
• Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching.
• Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal.
• Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness.
• Let rise for 15 minutes, a little longer if you are making a thick crust.
• Add toppings.
• Bake in 450 degree oven for 16 to 18 minutes.

BASIC QUICK PIZZA DOUGH

Steps:

• Place the warm water, honey, and olive oil in a cup and sprinkle with the yeast.
• Let stand for 10 minutes Place the whole wheat flour, salt, and 1 cup of all purpose flour in a food processor.
• Process for about 10 seconds, or until combined.
• Add the yeast mixture, pulsing to combine.
• Add enough of the remaining flour to form a soft, slightly moist dough.
• If the mixture is too sticky, sprinkle with a little more flour and process it in; if it is too dry, add a little more water.
• Process the dough for 45 seconds Turn out the dough onto a lightly floured work surface and knead until smooth, about 1 minute.
• Transfer the dough to a bowl.
• Drizzle with a little olive oil and turn the dough over to coat lightly with oil.
• cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• (If you are not baking the pizza right away, refrigerate the dough after it rises. It can be kept overnight) When ready to bake, heat the oven to 450F.
• Lightly oil a heavy 12-14" round pan or 15X10" jelly roll pan and sprinkle with cornmeal Punch down the dough and place it in the pan.
• Stretch the dough to fit the pan, building up the edges slightly.
• Cover with topping and bake until the pizza is browned and crusty, usually 15-25 minutes.
• Spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time.

QUICK YEAST DOUGH

Steps:

• Place yeast, 1 T. sugar, and the warm water in food processor fitted with steel blade. Process mixture briefly and let stand until yeast is foamy, about 5 minutes.
• Add flour, butter, salt, and the remaining sugar to processor. With motor running, pour eggs through feed tube. Process just until dough gathers into ball, 15-20 seconds; it will very sticky.
• Coat inside of large bowl with vegetable oil or butter. Place dough in bowl and turn to coat entire surface. Cover bowl with oiled plastic wrap and let dough rise in warm place until doubled in bulk, 25-35 minutes.
• Punch down dough. Turn out onto lighly floured surface and knead dough 1 minute.
• With sharp knife, cut dough in half and use one half as directed in either of my recipes. Keep second half of dough covered at room temperature up to 1 hour and punch down again before using.

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.

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.