The Ultimate Pizza Dough Recipes

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THE BEST PIZZA DOUGH



The Best Pizza Dough image

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

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

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.

THE ULTIMATE PIZZA DOUGH



The Ultimate Pizza Dough image

Elevate your usual slice with tips and tricks for The Ultimate Pizza Dough.

Provided by Kelly Senyei

Time 30m

Number Of Ingredients 6

1 Tablespoon active dry yeast
1 teaspoon sugar
1 1/4 cups hot water
1 pound all-purpose flour, sifted
2 teaspoons salt
Extra flour for dusting work surface

Steps:

  • In a large bowl, dissolve the yeast, sugar and 1 tablespoon all-purpose flour in the hot water. Let sit for 10 minutes.
  • Mound the flour on your work surface and sprinkle in the salt. Use a fork to incorporate the two ingredients then form a large well in the center of the flour.
  • Pour the dissolved yeast mixture into the center of the well and then little by little, use a fork to pull flour from the well into the center. Continue until mixture begins to thicken.
  • Using your hands, begin kneading the dough until it comes together. Continue kneading until all of the flour has been incorporated evenly into the dough. Shape it into a ball.
  • Place the dough into a greased bowl and cover it with a greased piece of parchment paper. Let it rest for one hour in a warm, dry place until it doubles in size.
  • Knock down the dough on your floured work surface then cut it into the desired amounts.
  • Place the dough onto a greased cookie sheet and cover it again with a damp towel. Let the dough rise a second time for one more hour.
  • Knock down the dough sections a second time then roll it into the desired shape, top it with your desired toppings and bake it in a 500ºF oven until golden brown.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 559 kcal, Carbohydrate 117 g, Protein 16 g, Fat 1 g, Sodium 1559 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

THE ULTIMATE PIZZA



The Ultimate Pizza image

Provided by Tyler Florence

Categories     appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

1 ounce fresh baker's yeast
1 cup warm water (110 to 115 degrees F)
1 tablespoon maple syrup
3 cups flour (recommended 00)
1 tablespoon sea salt
1 tablespoon extra-virgin olive oil
Extra-virgin olive oil
1 white onion, cut into thin strips
2 sprigs rosemary
Salt and freshly ground black pepper
1/2 lemon, juiced
12 ounces Robiola cheese
6 ounces pancetta, thinly sliced
1 white truffle

Steps:

  • Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
  • Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.
  • Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.
  • Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
  • For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
  • When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it.
  • Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
  • Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately.
  • Special equipment: Pizza stone and pizza paddle .

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY



How To Make The Best Homemade Pizza Recipe by Tasty image

Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

Provided by Brenda Blanco

Categories     Dinner

Yield 16 servings

Number Of Ingredients 21

2 ½ cups warm water
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour, plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour
28 oz canned whole tomatoes
1 tablespoon kosher salt
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
ricotta cheese
fresh basil pesto
dried oregano
tomato sauce
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slice
freshly grated parmesan cheese

Steps:

  • "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
  • In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
  • Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
  • Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
  • Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
  • Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
  • Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
  • Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
  • Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
  • Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
  • Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
  • Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
  • Add any garnish of your preference.
  • Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram

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