Quick Herbed Pizza Dough Recipes

Steps:

• Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
• In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
• Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
• Place the dough on a lightly floured work surface using some of the ½ cup flour.
• Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
• Form the dough into a ball.
• Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
• Place dough on work surface lightly dusted with the remaining flour.
• Punch the dough down.
• By hand, gently press dough out into desired shape.
• Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
• Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
• Lift the edge of the pizza to form a slight rim.
• Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
• Top as desired.
• Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.

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:

• Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
• Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
• Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
• Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
• Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

Steps:

• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
• Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
• Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
• Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

Steps:

• Sift flour into a large mixing bowl, create a well in the middle.
• Add dried yeast, olive oil, sugar, salt.
• Add warm water.
• Knead for 3 min, adding a small splash of water as needed to incorporate all the flour. If too sticky, dust lightly over with flour and keep kneading. Add Italian herbs.
• Knead for another 5 - 7 min, or until dough is elastic.
• Cover with plastic wrap, layer over a warm, damp towel and set for at least 30 min in a warm area for dough to rise.
• (Tip: If you live in a cold climate, set a pot of water to boil on high heat, and set the covered bowl near it to warm it up. Don't put it too close, just enough for the bowl to heat and warm up. Too hot and the yeast will get killed!).
• When dough has risen, punch down, lightly use tips of fingers to pull out dough, dust a bit of flour over and then knead lightly until dough is round and smooth.

Steps:

• Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
• Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.