Perfect Pizza Dough Recipes

PIZZA DOUGH

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

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 PIZZA CRUST

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice. , Bake until crust is golden brown and toppings are lightly browned and heated through, 20-25 minutes.

PERFECT PIZZA DOUGH

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.

EMERIL LAGASSE'S PERFECT PIZZA DOUGH

Steps:

• In the bowl of your heavy-duty mixer (like a Kenwood or KitchenAid), stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 minutes.
• Add 1 1/2 cups of the flour, the oil and salt into the yeast mixture and, using the paddle attachment (also known as the K beater), combine until mixture is smooth.
• Switch to the dough hook.
• With the machine running at low, add remaining flour, 1/4 cup at a time; make sure each addition of flour is incorporated before adding the next.
• Once all the flour has been added, turn up the speed and let the machine knead the dough for about 3 minutes; it should be very smooth and perhaps a bit tacky.
• Feel free to add an extra minute or two of kneading if you wish; it won't hurt the dough at all.
• Rub the insides of a large mixing bowl with a little olive oil; remove dough from machine, form into a ball, and place into oiled bowl, turning dough over to make sure all sides are oiled.
• Cover bowl with plastic wrap and place in a warm, draft-free area to rise; the dough should nearly double in size, which will take about 60 to 90 minutes.
• An old habit of mine is to place a towel around the bowl, just to make sure no drafts get to the dough.
• When dough is ready, lightly punch it down and knead it a bit, still right in the bowl.
• Lightly flour your work surface and place dough ball on it; let it rest for 10 minutes.
• This makes one large pizza; if you prefer two smaller pizzas, cut dough in half, then form into two balls and let rest, as above.
• After dough has rested, form into a 16-inch round (or two 8-inch rounds) and you're ready to make pizza, using your favourite toppings.
• The biggest trick here, when stretching out the dough, is not to get frustrated; if you find you're stretching the pizza and it's resisting and is too elastic, bouncing right back from each stretch, just walk away for a few minutes; after you let the pizza rest again, you'll find the dough will let you stretch it out.
• You might even want to try flipping it into the air a bit!
• Warning: let it come down on your knuckles, not your fingertips, or you'll tear the dough!
• The best way to bake your prepared pizza is on a baking stone (or you can use a pizza pan, if you don't have a stone) on your lowest oven rack; Emeril suggests 8 to 10 minutes at 475F, but a little lower temperature for a little longer works just fine too.

PERFECT PIZZA DOUGH

Steps:

• Place 1/4 cup of the warm water in a small bowl.
• Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water.
• Let the yeast float there for 1 minute, then stir it into the water.
• Let the yeast"proof" for 10 minutes.
• It should bubble a bit; if it doesn't, the yeast is outdated and inactive.
• Pour the yeast mixture into a large bowl, then stir in the remaining water and the olive oil, flour, and salt.
• With a wooden spoon, mix the dough until it forms a ball.
• On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic.
• Coat the inside of a large glass or ceramic bowl with olive oil.
• Press the ball of dough into the bottom of the bowl, then flip it over so the oiled side is on top.
• Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours.
• Makes 1 1/2 pounds of dough.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH

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.

PERFECT PIZZA DOUGH

Steps:

• Mix the warm water and yeast in a small bowl to blend.
• Let stand until the yeast dissolves, about 5 minutes.
• Mix the flour and salt in a food processor to blend.
• Add in the oil.
• With the machine running, add the yeast mixture and blend just until the dough forms.
• Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
• Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
• Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into a ball.
• The dough can be used immediately or stored airtight in the refrigerator for 1 day.