EASY HOMEMADE PIZZA DOUGH
This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness.
Provided by Chef John
Categories Bread Pizza Dough and Crust Recipes
Time 18h35m
Yield 4
Number Of Ingredients 8
Steps:
- Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
- Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
- Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
- Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
- To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
- Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
Nutrition Facts : Calories 485 calories, Carbohydrate 89.3 g, Fat 8 g, Fiber 3.9 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 732.2 mg, Sugar 0.6 g
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.
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
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.
QUICK AND EASY PIZZA DOUGH
A very quick way to make your own home-made pizza. This dough rises up nice and has a very light flavour. It can also be made in your bread machine on the 'dough' cycle.
Provided by trishypie
Categories Breads
Time 10m
Yield 1 pizza dough
Number Of Ingredients 5
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!
SUPER QUICK PIZZA DOUGH
Only a 15-minute rise time! Add a pinch of salt or garlic salt if you wish, but I never do. Easy and quick dinner!
Provided by NYAmy
Categories Yeast Breads
Time 35m
Yield 1 pizza crust
Number Of Ingredients 4
Steps:
- Mix yeast in warm water until dissolved.
- Stir in oil and flour until it forms a dough ball.
- Cover bowl with a kitchen towel, place on top of your stove while the oven is warming up.
- Let rise for 15 minutes.
- Spread on pizza pan, jelly roll pan or baking stone (I've used them all).
- Top with your favorite sauce, meats, veggies, herbs and/or cheeses!
BASIC PIZZA DOUGH
Provided by Food Network Kitchen
Time 2h10m
Yield two 1-pound dough balls
Number Of Ingredients 5
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.
SUPER SIMPLE PIZZA DOUGH
Make and share this Super Simple Pizza Dough recipe from Food.com.
Provided by StevenHB
Categories Yeast Breads
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Making and dividing the dough:.
- Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
- Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed inches Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
- Rising and storing the dough:.
- What you do next depends on whether you want to make pizza right way or at a later date.
- If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
- Use today:.
- In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
- If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
- To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
- To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
- It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
- Shaping your pizza.
- Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.
- Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other (see Video). Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin, and remember that the thinner the pizza, the less topping it can handle.
- Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.
- Topping your pizza.
- For some people, pizza isn't pizza without the scarlet of tomatoes peeking through the cheese, but there are many delicious savory combinations that show off fresh seasonal produce. It's better to use winter vegetables like greens or even canned tomatoes when fresh tomatoes are out of season.
- To get you started, here are two of my favorite ways to top a pizza - plus lots of suggestions for combinations to inspire your own designs.
- To make the Angeli Caffé's favorite, Pizza al Caprino - Over the shaped pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6 oil-packed sun-dried tomatoes (drained and sliced), 3 ounces crumbled goat cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin olive oil.
- To make a simple flatbread - Scatter sliced garlic (3 to 4 cloves), minced fresh rosemary (from 1 small sprig), and coarse salt over the dough. Make several 1/2-inch slashes to keep the dough from puffing up. Drizzle with lots of extra-virgin olive oil before baking, and garnish with Parmesan. Serve this delicious "Pizza Aglio e Olio" with a salad or cheese.
- To design your own pizza - Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.
- Sautéed onions, fresh sage leaves, grated pecorino romano, grated Parmesan.
- Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.
- Sautéed leeks, chopped artichoke hearts, a bit of crushed tomatoes, grated Parmesan.
- Italian Fontina, Gorgonzola, sun-dried tomatoes.
- Garlic, olives, capers, anchovies, and crushed tomatoes.
- Sliced tomatoes, mozzarella, fresh basil.
- Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.
- Cooked Italian sausage, sautéed onions, Italian Fontina, mozzarella.
- Sautéed mushrooms, thinly sliced cooked potatoes, Gorgonzola, crumbled cooked bacon or pancetta.
- Baking your pizza:.
- Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.
- Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 minute Using a peel, a wide spatula, or tongs, remove the pizza from the oven.
Nutrition Facts : Calories 535, Fat 8.2, SaturatedFat 1.1, Sodium 878.6, Carbohydrate 99, Fiber 4.1, Sugar 0.3, Protein 14.2
SUPER FAST AND EASY PIZZA DOUGH/ CRUST
A recipe from Fleischmann's. Always good. You can substitute 1 cup of whole wheat flour for one cup of the white flour. You can add in some parmesan cheese if you'd like. Or, you can replace 1/2 cup of cornmeal for 1/2 cup of the flour. Have fun experimenting.
Provided by Sarah Chana
Categories Breads
Time 40m
Yield 1 14
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
- Stir in the very warm water and oil. Mix well.
- Add enough of the remaining flour to make a soft dough.
- Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
- Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
- Form dough into smooth ball(s). Roll dough to fit the pan(s).
- Top with your favorite sauce and toppings.
- Bake at 400F for 20 to 30 minutes or until done.
Nutrition Facts : Calories 1626.7, Fat 31.2, SaturatedFat 4.4, Sodium 1762.9, Carbohydrate 289.1, Fiber 12, Sugar 1, Protein 41.6
More about "super simple pizza dough recipes"
AN EXCELLENT NO YEAST PIZZA DOUGH - SUPER QUICK!
From recipetineats.com
QUICK AND EASY PIZZA DOUGH - THE RECIPE REBEL
From thereciperebel.com
SUPER EASY PIZZA DOUGH RECIPE - GOODIE GODMOTHER
From goodiegodmother.com
SUPER EASY PIZZA DOUGH | GRAB THE MANGOS
From grabthemangos.com
PEAR PHYLLO DOUGH "CRUMBLE" | CHEF RONNIE WOO | RECIPE
From rachaelrayshow.com
SUPER EASY PIZZA DOUGH RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
MIRACLE PIZZA DOUGH RECIPE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
SUPER EASY PIZZA DOUGH - QUICK - HOMEMADE - EMILYFABULOUS
From emilyfabulous.com
BEER PIZZA DOUGH (NO YEAST-NO-KNEAD-NO RISE) ⋆ THE GARDENING …
From thegardeningfoodie.com
EASY-PEASY PIZZA DOUGH — GATEAU SUPERSTAR
From gateausuperstar.ca
15 NO PROOF PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
EASY HOMEMADE PIZZA DOUGH FOR BEGINNERS - MY GREEK DISH
From mygreekdish.com
SUPER EASY PIZZA DOUGH RECIPES - EASY RECIPES
From recipegoulash.cc
HOMEMADE PIZZA DOUGH | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love