Skats Easy Pizza Dough Recipes

QUICK AND EASY PIZZA DOUGH

Steps:

• Mix 1 cup of flour with all other ingredients.
• Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
• Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
• Spread out onto greased pizza pan and top with your favorite toppings.
• Bake at 375 degrees for approximately 15 minutes. Enjoy!

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.

S'KAT'S EASY PIZZA DOUGH

Steps:

• Stir together the water, yeast and the sugar.
• Let rest until the yeast foams, about 3 minutes.
• Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine.
• Add the yeast mixture and olive oil and stir together to form a sticky dough.
• Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes.
• The longer you knead, the more texture your dough will have.
• Turn the dough into a lightly oiled bowl.
• Cover with a dry towel and place in a warm, draft free area.
• (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let's not melt any bowls, eh?) Let rise for at least one hour.
• When dough has doubled in bulk, punch back down.
• At this point, add any of the optional ingredients at end of recipe, or as desired.
• Let the dough rise again, until almost doubled, about 30 minutes.
• Or, if there were no extra additions, shape and add toppings.
• Bake at 500°F for about 8 minutes.
• Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme), chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.

S'KAT'S EASY CORNMEAL CRUST

Steps:

• Add yeast and sugar to warm water, and let proof until foamy, about 5 minutes.
• Add 2 cups of flour, salt, cornmeal and olive oil.
• Mix well.
• Gradually add remaining flour and mix until dough becomes smooth and elastic.
• Place dough in an oiled bowl, turning once to coat.
• Cover and place in warm, draft-free area until doubled in size, about 1 1/2 hours.
• Remove dough and punch down.
• Mix the olive oil, parmesan, garlic and fresh herbs.
• Using hands, work thoroughly into dough.
• Re-oil bowl, cover and let rise again until doubled.
• Remove dough, shape into crust, add desired toppings, and bake in a preheated 500-degree oven for 15 minutes.
• Reduce heat to 350-degrees and bake 15-20 minutes longer, until crust is evenly browned.
• Note: this tends to make a thick-crusted pizza.

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.

EASY PIZZA DOUGH WITH INSTANT YEAST

Steps:

• Combine 1 1/2 cup (187.5 g) of flour, instant yeast, sugar, and salt in a large bowl.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). Use either your hands or a rolling pin to work the dough into 12" circle.
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

SKAT'S MONDAY PIZZA LOAF

Steps:

• Preheat oven to 375.
• Place pepperonis on tinfoil in oven and bake for about 5 minutes, or until grease begins to come up.
• Remove, drain, and pat dry.
• Roll out dough into a rectangular shape.
• Brush gently with egg.
• Layer fresh tomato sauce, garlic, mozzarella, pepperoni, and basil onto dough.
• Roll dough jelly-roll style, place onto baking stone and bake 35-40 minutes.
• Remove and let cool 5 minutes.
• Slice and serve.
• Variations: Saute onions or scallions on stove top and add to filling.
• Additionally, add mushrooms, pepperoncinis, tomatoes, or kalamata olives.