My Go To Pizza Dough Recipes

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.

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.

Steps:

• In a large bowl, combine 4 cups of flour, undissolved yeast, sugar, cheese, and salt.
• Place water and oil in a microwavable container and nuke until temp is 110 to 120 degrees.
• Pour into flour mixture and mix with a spoon. Add enough remaining flour to make a soft, slightly sticky dough while mixing with your hands.
• Knead dough on a floured surface until smooth and elastic adding flour as required; about 3 to 5 minutes.
• Preheat oven to 500 degrees. If using a stone, place stone on lowest shelf so it will preheat.
• Place kneaded dough into a large bowl and lightly coat the dough with olive oil so the surface will not dry out. Cover the dough with plastic wrap or a damp cloth and place in a warm place. The top of the stove works well while the oven preheats.
• Allow dough to rise until doubled in size; about 30 to 40 minutes.
• Remove to a floured surface and knead for about 30 seconds.
• Shape dough into a ball and divide in half. Return half to the bowl and cover.
• Roll second half into desired size and shape and place on a pizza peel or pizza pan.
• If using a peel, lightly dust with cornmeal so the dough will easily slide from the peel to the stone. Place dough onto peel.
• If using a pan, lightly coat with oil and dust with cornmeal. Place dough on pan and finish shaping dough to fit.
• Top pizza with desired ingredients and dip two fingers into olive oil. Coat rim of crust with oil so it will brown nicely.
• Bake at 500 degrees for 10 to 20 minutes until toppings are bubbly and crust is browned.
• Cooking time will vary with thickness of dough and ingredients, so watch closely to avoid burning.
• Repeat with second dough ball for a second pizza, or wrap well and freeze for later use.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Steps:

• Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
• Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
• Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.