Pizza Dough Food

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BASIC PIZZA DOUGH

2009-12-01



Basic Pizza Dough image

This is my basic pizza dough recipe. It is good for stromboli also. It takes a bit of time but it is more economical than store bought crusts...and it tastes better too!

Provided by Karen..

Categories     Yeast Breads

Time 1h45m

Yield 2 twelve inch crusts

Number Of Ingredients 6

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 (1/4 ounce) package yeast
  • 1 cup warm water

Steps:

  • Combine sugar, water and yeast in a measuring cup or small bowl.
  • Combine flour and salt in a large bowl and make a well in the center.
  • Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
  • If dough is too sticky, add a bit more flour.
  • Knead until smooth on a lightly floured surface.
  • Place in an oiled bowl, cover with a towel and let rise until doubled.
  • IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
  • Punch down and let rest for 10 minutes.
  • Makes 1- deep dish or 2- 12-inch pizza crusts.
  • To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

Nutrition Facts : Calories 862.1, Fat 15.6, SaturatedFat 2.2, Sodium 1172.2, Carbohydrate 157.1, Fiber 6, Sugar 13.1, Protein 20.8

THE BEST PIZZA DOUGH

2022-06-13



The Best Pizza Dough image

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

Ingredients:

  • 1-1/4 cups warm water (110° to 115°)
  • 2 teaspoons sugar, divided
  • 1 package (1/4 ounce) active dry yeast
  • 3-1/2 to 4 cups all-purpose or 00 flour
  • 1 teaspoon sea salt
  • 1 teaspoon each dried basil, oregano and marjoram, optional
  • 1/3 cup vegetable or olive oil

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.

PIZZA DOUGH

2007-01-29



Pizza Dough image

This dough from Giada De Laurentiis is easy to handle and will give you a crispy crust that's also tender.

Provided by Giada De Laurentis

Categories     Bon Appétit     Pizza

Number Of Ingredients 6

Ingredients:

  • 3/4 cup warm water (105°F to 115°F)
  • 1 envelope active dry yeast
  • 2 cups (or more) all purpose flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 tablespoons olive oil

Steps:

  • Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
  • Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Top Asked Questions

  1. What is the best way to make pizza dough?
    Combine flour and salt in a large bowl and make a well in the center. Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough. If dough is too sticky, add a bit more flour. Knead until smooth on a lightly floured surface.
  2. What makes Italian pizza dough so crispy?
    Traditional Italian pizza dough is made with just flour, water, salt, and yeast. The pizzas are baked at like 12,000 degrees and give you this amazingly crispy experience. (just kidding, more like 900 degrees.) Since most of us have ovens that go to 550 degrees max, we add a couple ingredients to the dough to help make it extra crispy:
  3. What is no yeast pizza dough?
    A simple and versatile Italian-style pizza dough that can be chilled or frozen, then shaped and cooked by oven or barbecue Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor
  4. What kind of flour do you use for pizza dough?
    Make your own easy pizza dough with this authentic Italian recipe – it uses '00' flour to give the base a lighter, crisper texture. But if you have bread flour, it will still produce a great homemade pizza.

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