Rosie Daleys Pizza Dough Recipes

ROSIE DALEY'S PIZZA DOUGH

Steps:

• Mix the water and honey together in a medium stainless steel bowl.
• Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.
• Put the flour, semolina, and salt into the bowl of a food processor.
• Turn the machine on and slowly add the yeast mixture through the feed tube.
• Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary.
• Continue to process for another 2 minutes.
• Rub the surface of a large bowl with the olive oil.
• Transfer the dough ball to the ball and roll it in the oil to coast.
• Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour.
• Preheat the oven to 400 degrees.
• Remove the dough to a work surface that has been dusted with cornmeal and roll out evenly to a thickness of about 1/4 inch.
• Cut out eight 5 1/2 inch circles, using a sharp knife and a saucer of that circumference.
• Spray a cookie sheet 3 times with the vegetable oil to coat and put the pizza rounds onto the sheet.
• Bake for 3 to 5 minutes, until golden.
• Remove the baked crusts from the oven and add the topping variation of your choice.

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.

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.

ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.