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.
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.
WORLD'S BEST PIZZA CRUST
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Provided by Isabeau
Categories Low Cholesterol
Time 1h
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in water.
- Beat in ½ flour.
- Add salt, oil and rest of flour (add more if needed to make handle-able dough).
- Rise in oiled bowl.
- Place on greased pan.
- Add sauce, cheese, etc.
- Bake at 450 20 -25 minutes (til brown).
THE BEST PIZZA CRUST
This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
Provided by Anonymous
Categories Bread Pizza Dough and Crust Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
- Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
- Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
- Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.6 mg, Sugar 1.2 g
THE WORLD'S BEST BREAD MACHINE PIZZA DOUGH RECIPE
Make and share this The World's Best Bread Machine Pizza Dough Recipe recipe from Food.com.
Provided by FritzFamily
Categories Breads
Time 2h30m
Yield 2 Pizzas
Number Of Ingredients 12
Steps:
- Add ingredients to machine in the order listed.
- Set to "Dough" mode and let the machine run through its cycle.
- Once completed, place in greased pan to rise about 20-30 min, and split in half.
- If you aren't going to use the dough right away, fear not. Simply divide the dough and place in ziplock bags, then stack flat to be used as needed.
- When the special day arrives, slap it on a cornmeal/floured surface, and roll flat, If you're fortunate enough to have a wife who doesn't mind you twirling it in her kitchen (like me -- as long as I clean up my own messes) -- have fun with it before going for the big-bake!
- Add light layer of sauce and pre-bake your crust at 400 degrees for 5-7 minutes.
- Believe me--you'll want to follow this step (thank me later).
- Remove from oven and add toppings of your choice.
- Bake in oven at 400F degrees until done(approx 20 minutes, depending upon topping thickness).
- Enjoy! (When you've fully enjoyed yourself, be sure to take a picture and/or leave your review--updates/comments/suggestions are welcome!).
Nutrition Facts : Calories 975.1, Fat 16.1, SaturatedFat 2.3, Sodium 1649.2, Carbohydrate 180.1, Fiber 7.4, Sugar 5.6, Protein 24.5
THE BEST PIZZA DOUGH IN THE WORLD!!!!
Make and share this The Best Pizza Dough in the World!!!! recipe from Food.com.
Provided by Chef Awsome
Categories European
Time 1h5m
Yield 6 6-ounce pizzas, 12-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour salt and yeast together in a mixing bowl. Use a mixer or metal spoon and stir in the olive oil and water until the flour is all absorbed about 5 to 7 minutes. if you are having a sticking issue dip the spoon or your hand in cold water.
- Dust the counter top with flour and transfer the dough over to it. Nead it into a ball and then seperate into six pieces or less dipending on the size of the pizza you want. Take tupaware containers and spray with oil. Add dough to the containers and put in fridge to rise overnight.In the fridge it will keep for 3 days or you can freeze up to 3 months (make sure you cover in oil before freezing).
- On the day you plan to make the pizza remove the dough from the fridge 2 hours before cooking preheat oven to the highest temp it will go usually about 550F or higher.Toss or role the dough to your desired thickness I prefer thin and place on pan dusted with cornmeal. Add toppings ( remember less is more with a good pizza about 3 to 4 toppings plus cheese and sauce) and bake for 5-8 minutes. If top is done before bottom move pizza to a lower shelf and finish.
- Let the pizza rest a few minutes before cutting to let the cheese set alittle and enjoy!
Nutrition Facts : Calories 186.4, Fat 0.9, SaturatedFat 0.1, Sodium 341, Carbohydrate 37.4, Fiber 1.3, Sugar 0.2, Protein 6.3
WORLD'S BEST PIZZA DOUGH
Steps:
- Can do this in a food processor or stand up mixer. Place very warm water, yeast, and sugar in food processor and pulse to mix. Recipe suggests you use "hot to the touch" tap water, when it cools on your way to the processer, it will remain "very warm". Let sit while you measure your dry ingredients. Allow at least 3 miutes for the yeast to work. You should see small bubbles form in the liquid. Dump the dry ingredients in and turn on the fool processor (use the bread attachment if using a stand up). Mix until the dough forms a ball. If the dough is too wet add a bit of flour, but too wet is better than too dry. The dough will also loose some of it's stickiness as it rises. Place a T. of olive oil in a large bow. Lightly coat the ball of dough with the olive oil. Cover with clean kitchen town and let rise for at least an hour.
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BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 (695)Calories 265 per servingCategory Main Dish
- In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
- Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
- Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).
- Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
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