Perfect Parmesan Pizza Dough Recipes

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.

BUTTER-PARMESAN PIZZA CRUST/DOUGH

Steps:

• In a small bowl or cup mix 2 teaspoons sugar in 1/2 cup warm water until completely dissolved; add in yeast mix slightly with a spoon, then cover with a tea towel and proof for 10 minutes or until foamy.
• Meanwhile place the egg in cup and cover with very warm water.
• In the stainless steel mixer bowl place 3-1/2 cups flour, 2 teaspoons salt, melted and cooled butter, Italian seasoning and Parmesan cheese.
• When the yeast is finished proofing add to the mixer bowl with the egg and 3/4 cup warm water; start mixing/kneading adding in more flour to create a soft dough.
• Knead up to 8 minutes until a smooth soft dough is achieved.
• Remove dough to very lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
• Gather up dough and knead gently for about 30 seconds (the dough will come together nicely).
• Place in a well-greased bowl, cover and let rise for 1 hour to 2 hours or until doubled (rising time will vary depending on the temperature of your kitchen, since this dough has egg added the rising time will take slightly longer usual).
• Remove the dough and divide in half.
• Place on a generously-floured surface; let rest 10 minutes.
• Roll out into a round circle then place onto a pizza pan.
• Spread with pizza sauce then shredded cheese then favorite toppings.
• Bake on lowest oven rack until the dough is browned.

PIZZA PIZZA

Steps:

• Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
• Start the mixer on low and mix until the dough just comes together, forming a ball. Coat 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 a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. 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 on the countertop and then fold the dough into a ball.
• Barely wet hands 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.

GARLIC PARMESAN PIZZA DOUGH

Steps:

• In a small bowl, sprinkle the yeast over the water and stir in the sugar.
• Let the mixture stand until it bubbles, about 10 minutes.
• Place the flour, soup mix, and cheese in a large mixing bowl or food processor fitted with a steel blade.
• Add the yeast mixture and oil and stir with a wooden spoon or process until the mixture forms a ball If mixing by hand, turn the dough out onto a floured board and knead it until it is smooth and elastic, about 5 minutes.
• Oil the inside of a medium mixing bowl and turn the dough into the bowl, coating it with the oil.
• Cover the bowl with plastic wrap and let the dough rise in a warm, dry spot until it is doubled in bulk, about 60-90 minutes Preheat the oven to 400 degrees F.
• Coat 2 pizza pans with olive oil.
• Punch the dough down, cut it in half, and form it into two balls.
• Working on a floured counter, flatten each piece of dough with a rolling pin, rolling it out into a 12" circle.
• Place each dough round on a prepared pizza pan Top the dough with your favorite toppings and bake the pizza until the crust is crispy, about 20-25 minutes.

PIZZA DOUGH

Steps:

• In a medium bowl combine water, yeast, sugar, and salt.
• Let sit until foam appears on the top.
• In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour.
• With the whip attachment, beat for 10 minutes.
• Clean and remove the whip attachment. Add the remaining flour and cheese.
• With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated.
• Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer.
• If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides.
• Transfer the dough to a large, oiled bowl and cover with plastic wrap.
• Place in a warm location and allow to rise for one hour or until doubled in size.
• Punch down dough and allow to rise a second time.
• After the second rise the dough is ready to be divided and rolled, or stored in the freezer.

PARMESAN THIN CRUST PIZZA DOUGH

Steps:

• Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
• Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
• When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
• NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
• Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
• Makes 1 large pizza or 16 servings.