Rustic Italian Pizza Dough Recipes

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

Steps:

• In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
• Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tablespoons of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.
• Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.
• After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
• Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe.

Steps:

• 1. In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
• 2. Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tbsp. of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.
• 3. Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.
• 4. After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
• 5. Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Q_EVoAGYJrw

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.