THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
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 PIZZA
Six ingredients a little bit of patience are all you need to craft this perfect pizza dough; light, flavorful, and ready for all your favorite toppings. Why in the world would you let dough rise for the better part of a day in the refrigerator when it will double in volume in just a couple of hours at room temp? Because when fermentation happens at room temperature, the dough cannot possibly absorb the flavors being created, nor can the gluten structures become pliable but strong. All you get with a warm rise is gas, which is almost completely lost during the shaping. A long, cool rise is crucial to a tasty, chewy yet crisp dough. Yes, it takes time, but your patience will be rewarded. This recipe first appeared in Season 3 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 18h40m
Number Of Ingredients 10
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.
PERFECT EVERY TIME PIZZA OR CALZONE DOUGH
Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.
Provided by Angela
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
- Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.
Nutrition Facts : Calories 438 calories, Carbohydrate 80.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 295.8 mg, Sugar 8.9 g
PERFECT PIZZA
Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes two round pizzas, 12 to 14 inches in diameter
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees, with a 16-inch diameter pizza stone placed on lowest shelf position, for at least 30 minutes.
- Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse three to four times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.
- Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.
- Punch down the dough, and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.
- Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.
- Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Leaving the raised edge uncovered, pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce.
- Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 12 minutes, turning the pizza halfway through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.
PERFECT PIZZA CRUST
Make and share this Perfect Pizza Crust recipe from Food.com.
Provided by Kit_Kat
Categories Yeast Breads
Time 1h30m
Yield 1 16 inch Pizza
Number Of Ingredients 6
Steps:
- Dissolve yeast, brown sugar in warm water; allow to sit for 10 minutes.
- Stir in salt and olive oil.
- Mix in 3 cups of flour or enough to form a soft dough. Turn dough out onto a well floured surface and knead in more flour until dough is barely sticky to the touch.
- Place dough into a oiled bowl and cover with plastic wrap.
- Let dough rise until doubled, punch down and form into a tight ball. Allow dough to relax for 5 minutes prior to stretching and rolling into desired shapes.
- Brush lightly with olive oil, pierce with a fork all over dough and par bake crust at 425 for 5 minutes.
- Add desired toppings and bake for approximately 10 minutes or until desired level of doness is reached.
- Allow to cool for 4-5 minutes prior to cutting to allow cheese to set.
Nutrition Facts : Calories 1875.1, Fat 31.7, SaturatedFat 4.5, Sodium 2348.2, Carbohydrate 341.8, Fiber 13.7, Sugar 5.6, Protein 48.6
PERFECT PIZZA DOUGH
Oh man, I can't believe I finally found a pizza crust I love!! I've been on a quest, trying a couple of recipes, but I wasn't ecstatic about the results so far and I'd intended to go through more of the recipes here on zaar. Then I happened to be channel surfing when Alton Brown's program was on...and what was he making? Pizza! I made his recipe and am just thrilled! The only modification I made was taking into account his comments about how to make a less-salty dough (which is how I've submitted this recipe). It's exactly what I've been looking for in a pizza crust--flavourful and chewy, especially as a thin crust, now I can have the fun of practicing my technique on stretching out the dough to the perfect thickness (or rather, uber-thinness)... Prep time includes rising, cooking time includes time needed for dough to rest.
Provided by bikerchick
Categories Breads
Time P1DT45m
Yield 2 pizzas
Number Of Ingredients 12
Steps:
- Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
- Spray your hook attachment with cooking spray and swap it out with the paddle.
- Knead dough for 15 minutes on medium speed.
- After 15 minutes, 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 a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
- If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
- Form the dough into a smooth ball on the countertop, sealing it unto itself.
- Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
- Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
- Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
- Split the dough into 2 equal pieces using a knife or dough scraper.
- Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
- Cover with a tea towel and let rest for 30 minutes.
- If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
- Seal and refrigerate for up to 6 days.
- Sprinkle flour or cornmeal onto peel and place dough onto the peel.
- Using your hands, form a lip around the edges of the pizza.
- Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
- 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 stretched dough for 30 minutes if you want a chewy texture.
- To dress the pizza, brush the rim of the pizza with olive oil.
- Spread the pizza sauce evenly over the pizza.
- Sprinkle the herbs onto the sauce and then any toppings you might want.
- Top with cheese.
- Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
- Rest finished pizza for 3 minutes before cutting.
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BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 Calories 265 per servingCategory Main Dish
- In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
- Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
- Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).
- Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
BEST PIZZA DOUGH RECIPE - TASTES BETTER FROM SCRATCH
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- Sprinkle 2 1/4 tsps active dry yeast over the water. Then sprinkle 1 tsp of sugar over the yeast. Let it sit until the water has become frothy. If it doesn't froth as pictured above, dump your water and start again.
- In the bowl of a food processor add three cups all purpose flower and salt. Pulse for a few seconds to evenly distribute the salt.
- With the food processor running, add the oil. Then add the yeast water combination with the food processor still running until a dough ball forms.
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