Basic Pizza Dough Paula Deen Recipes

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.

Steps:

• In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes.
• Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness.
• Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size.
• When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape.

Steps:

• Place the yeast into a small bowl and sprinkle with the sugar. Add 125 mL of lukewarm water, then stir to dissolve the yeast and sugar. Cover with a clean tea towel and prove in a warm spot for 30 minutes.
• Sift the flour into a large bowl. Make a hollow in the centre and pour the yeast mixture, salt, olive oil and 5-7 tbsp of water into it.
• .
• Knead everything into a smooth silky dough, shape into a ball.
• Dust the ball with a little flour, cover and set for an hour or until the dough doubles in volume.

Steps:

• Position the oven rack at the lowest level. If you have a pizza stone, place it in the oven on the rack. Preheat the oven to 425 degrees.
• Heat the oil in a small saucepan and cook the green pepper and mushrooms over medium heat until crisp-tender, about 2 minutes. Cut the crusts into biscuit sized pieces using a biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas. If you don't have a pizza stone, place the pizzas on a baking sheet. They won't be as crisp this way, but this is a lot less messy than placing them directly on the rack.
• Bake the pizzas for 10 to 12 minutes in the preheated oven, then sprinkle with the cheese. Bake 7 minutes more. Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.
• Note: For variety, you can make a Greek style pizza, using olives, tapenade, spinach and feta cheese. An Italian style pizza uses tomato sauce and provolone cheese. A vegetarian style pizza simply omits the meat.

Steps:

• Preheat oven at 450 degrees F.
• Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
• Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
• Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.
• Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
• Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.

Steps:

• Preheat oven to 350°F.
• Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely.
• Mix together cream cheese and your choice of extract. Spread cream cheese mixture over cooled cookie dough crust.
• Arrange fruit in circles around center.
• Warm marmalade slightly in the microwave and brush over fruit.
• Serve immediately.