Basic Pizza Dough Use Now Or Use Later Oamc Too Recipes

BASIC PIZZA DOUGH

Steps:

• Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
• Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
• Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
• Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
• Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
• Bake in the preheated oven until golden, 18 to 24 minutes.

BASIC PIZZA DOUGH- USE NOW OR USE LATER! OAMC TOO!

Steps:

• Mix flour and salt together in a large bowl.
• Dissolve yeast in water and add to bowl.
• Cover and let rest for 5 minutes.
• Sprinkle cornmeal on a lightly oiled or sprayed 12"-14" pizza pan or stone.
• Place dough in middle of pan and using oiled hands pat out dough toward the edges.
• In a hurry? Add sauce and toppings as desired and bake at 350 degrees until done- about 25 minutes.
• OR for best results.
• Bake crust for 5 minutes at 350 degrees. Remove from oven and top with favorite toppings. Return to oven and cook until cheese is browned and bubbly.
• For premade crust-Bake at 350 until just done in center. Cool completely. Wrap well and freeze.
• NOTE: For thinner crust pizza divide in half and carefully work dough into rounds as thick or thin as you choose following same directions.
• For Wheat Crust: DECREASE white flour to 1 cup and ADD 1 cup whole wheat flour PLUS 1/2 tsp sugar. Follow directions listed above.

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 PERFECTION

Steps:

• Put 1/2 cup HOT water in a small glass bowl, add 2 teaspoons of yeast and allow to sit for 10 minutes. (This kills the yeast and will add more of a yeast flavor in the finished product without changing the texture of the dough--thanks duonyte.) Put 1/2 cup WARM water in a large glass bowl, add sugar and stir to dissolve. Sprinkle remaining 2 1/4 teaspoons yeast over the top and stir to combine. Let sit 10 minutes. Add 1 cup bread flour and stir to combine. Allow sponge to sit on the counter overnight.
• Add remaining warm water and olive oil. Measure out remaining flour and add one handful at a time, stirring 5 times after each incorporation.
• After the dough has been mixed, before kneading let the dough rest for about 30 minutes so that the flour and water properly combine.
• Turn dough out onto a clean, dry, very well floured surface and knead in more flour until the dough is no longer completely sticky (about 15 minutes--thanks bakingfool), but still a wetter dough. Allow to rise and ferment slowly in the refrigerator for 4 days, punching down once about 8 hours into the rise. (You can use the dough sooner, but having tested it every day for 4 days, I can tell you the flavor improves each day you allow it to ferment--thanks Dee514.).
• Roll out the dough as follows - keep everything well floured when using a wet dough - take balls of dough (about 1lb for 12" pizza), rotate the sides of the ball downward so that maintain a ball shape but stretch out the top; press down the ball with the tips of your fingers to create a circle; stretch out the dough in a circle by hand; then cover with plastic and let it rest for ten minutes; then finish stretching the dough out to the desired size, ensuring the dough is thicker at the edge to form a nice crust (I get 3 medium-sized pizzas that are not too thick not too thin.).
• Top pizza as desired (leaving a 1/2 inch border so the crust rises properly) and bake pizza in the hottest oven you can find (500*-550*) on a pizza stone that has been well pre-heated (at least 30 min) for 8-15 minutes depending on how well done you like your crust and how much you loaded it up!

PIZZA DOUGH FOR CALZONES (OR PIZZA )

Steps:

• In a large mixing bowl, mix together the white, semolina, whole wheat flour, 1/4 cup of the cornmeal, salt & yeast.
• Make a well in the center and pour in the water and oil. Mix with the paddle of an electric mixer for about 5 minutes until dough forms. Or you can mix with a wooden spoon for 10 minutes.
• Knead by hand on lightly floured surface for 10 minutes, or in mixer bowl with a dough hook for 5 minutes. Alternatively, if you have a food processor you can mix the dry ingredients in the work bowl and then, with the motor running, add the water and oil. Process for about 45 seconds.
• Lightly spray a mixing bowl and a baking sheet with vegetable spray. Place the dough in the bowl and cover with a towel. Let rise at room temperature for about 30 minutes until dough has doubled in size.
• Punch down the dough. Then sprinkle the baking sheet with 2 tsp of cornmeal. Roll and stretch the dough on the baking sheet to form a 14-inch circle. After adding toppings, bake in a 450-degree oven until crisp, about 10-12 minutes.
• If you're making my Spinach & Cheese calzones follow this recipe until you punch down the dough. Then refer to the calzone recipe.

BASIC PIZZA DOUGH (ITALIAN)

Steps:

• Place the yeast into a small bowl and sprinkle with the sugar. Add 125 mL of lukewarm water, then stir to dissolve the yeast and sugar. Cover with a clean tea towel and prove in a warm spot for 30 minutes.
• Sift the flour into a large bowl. Make a hollow in the centre and pour the yeast mixture, salt, olive oil and 5-7 tbsp of water into it.
• .
• Knead everything into a smooth silky dough, shape into a ball.
• Dust the ball with a little flour, cover and set for an hour or until the dough doubles in volume.