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.
JAY'S SIGNATURE PIZZA CRUST
This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza.
Provided by JASON SHARP
Categories Bread Pizza Dough and Crust Recipes
Time 1h50m
Yield 15
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
- Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 21.6 g, Fat 2.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 0.3 g, Sodium 156.7 mg, Sugar 0.2 g
ALL-AMERICAN PIZZA CRUST
This quick rise dough is ready so fast you must prepare your toppings first. I took this off the back of a yeast package. For servings, I figured 2 slices per person for 2 pizzas.
Provided by VickyJ
Categories Breads
Time 40m
Yield 2 pizzas, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In a mixer bowl, combine 1 cup flour, yeast and salt; mix well.
- Combine water and oil; heat to 120 - 130 F, add to flour mixture.
- Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 3 - 5 minutes.
- Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12 or 14-inch pizza pan. Sprinkle 1/4 cup of your favorite shredded cheese over dough to prevent a soggy crust.
- Spread prepared pizza sauce on each pizza (approximately 3/4 cup of sauce per pizza).
- Add your favorite toppings. Cover with shredded cheese of your choice.
- Bake at 400°F for 25 - 30 minutes (see NOTE below) until edge is crisp and light golden brown and cheeses are melted. Serve immediately.
- Note: It may not take the full time. In my oven, it was about 20 minutes.
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NEAPOLITAN-STYLE PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (93)Calories 50 per servingTotal Time 24 hrs 30 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
- Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
- After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
- Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.
PIZZA CRUST RECIPE | KING ARTHUR BAKING
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4.4/5 (283)Total Time 3 hrs 8 minsServings 12Calories 130 per serving
- If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface., To make pizza up to 24 hours later, skip to step 5., To make pizza now: Place the dough in a lightly greased bowl, cover the bowl,
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