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.
PIZZA DOUGH
This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)
Provided by David Tanis
Categories easy, pizza and calzones, main course
Time 20m
Yield 4 dough balls (8 ounces/225 grams each)
Number Of Ingredients 4
Steps:
- Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
- Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
- Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
- Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
- To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 0 grams
PIZZA DOUGH
From the "Mom and Me Cookbook" by Annabel Karmel that I sent to my swap partner **Mandy**, actually her daughter!, for the 2009 Cookbook Swap. Feb 27 2010----Thanks to Hokies for finding my typo! Definitely should mix the yeast with water!!
Provided by DeniseBC
Categories Breads
Time 1h12m
Yield 4 individual pizzas, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the yeast with 3T. water. Set this aside for 10 minutes or until it is frothy.
- Sift the flour into a bowl and add the sugar, salt, and pepper. Then make a well in the center.
- Pour the yeast, water, and oil into the well. Use your hands to mix everything together.
- Sprinkle flour over a clean work surface. Then knead the dough for 8 minutes, until it is smooth and elastic.
- Oil a large bowl, put in the dough, and cover with plastic wrap. Leave in a warm place until the dough has doubled in size.
- Is it ready? Poke holes in the dough. If the holes stay, it's ready. Punch down with your fists and place on a floured surface.
- Knead the dough again. Then cut it into four equal pieces. Roll each piece into a 7" (18-cm) circle and place on a baking sheet.
- Preheat the oven to 425F (220C). Top as desired and bake for 12 minutes.
Nutrition Facts : Calories 381.4, Fat 7.7, SaturatedFat 1.1, Sodium 4.4, Carbohydrate 67.2, Fiber 2.7, Sugar 1.3, Protein 9.5
5 INGREDIENT PIZZA DOUGH
Make and share this 5 Ingredient Pizza Dough recipe from Food.com.
Provided by I Cant Believe Its
Categories Low Cholesterol
Time 30m
Yield 1 single person pizza
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- In a large bowl, stir together first 4 ingredients.
- Pour warm water into first 4 ingredients, mixing strongly.
- Add additional flour and stir until dough forms a ball.
- gently knead dough.
- Cover and let rise for 5 minutes.
- grease 9inch pie plate.
- Spread dough in pie plate.
- put on toppings.
- Put in oven for 15-20 minutes.
Nutrition Facts : Calories 308.4, Fat 1, SaturatedFat 0.1, Sodium 242.3, Carbohydrate 64.1, Fiber 3, Sugar 2.3, Protein 9.7
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EASY PIZZA DOUGH {5-INGREDIENTS} - TWO PEAS & THEIR POD
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4.4/5 (9)Category Main CourseCuisine ItalianTotal Time 2 hrs 15 mins
- In the bowl of a stand mixer, add the flour, yeast, and salt. While the mixer is running, add the water and olive oil and beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough is smooth and not sticky. 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, for about 5 minutes. To knead the pizza dough, turn the dough a quarter turn after each motion. You will know when the dough is ready when the dough is smooth and springs back immediately when lightly pressed, and doesn't tear when you pull it.
- Divide the dough in half and form into 2 balls. Lightly grease 2 medium bowls with olive oil or nonstick cooking spray and place a dough ball inside of each bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 60 to 90 minutes.
- Preheat oven to 475 degrees F. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.
THE BEST EASY HOMEMADE PIZZA DOUGH (5 INGREDIENTS) - LIVE EAT …
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- Proof yeast: Combine warm water with yeast and sugar. After 5 to 10 minutes, the mixture should be frothy. Mix in the salt and olive oil.
- Mix in flour: Mix the wet mixture into the flour in a large bowl. The dough will start to get difficult to mix with a spoon and eventually form a loose ball. Transfer the dough ball onto a lightly floured surface.
- Knead: Knead by hand (8 minutes) or with the bread hook of a standing mixer (5 minutes), adding additional flour a tablespoon at a time if dough is really sticking to the surface. Pizza dough has been kneaded enough when it is smooth and passes the finger poke test (when you poke it with your finger, the dough should slowly spring back).
- Rise: Place dough in a lightly greased bowl and cover with plastic wrap. Set in a warm place* and let rise for 1 to 2 hours, or until dough has doubled in size.
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