Recipes for "pizza dough"

Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 5 minutes.

Combine bread flour, olive oil, sugar, salt, and yeast mixture in a mixing bowl; stir well to combine. Beat until a stiff dough has formed. Cover the bowl; let rise at room temperature until dough doubles in volume, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Turn dough out onto a well-floured surface. Form dough into a round and roll out into a thin crust. Cover with your favorite sauce and toppings.

Bake pizza in the preheated oven until cheese is bubbly and crust is golden brown, about 20 minutes.

Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7 to 10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky or tacky to the touch. If it's too wet, sprinkle in a little more flour.

Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form 2 round balls of dough. Place each in its own bowl, cover with plastic, and let sit for 15 minutes (or up to 2 hours).

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter—10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10 to 15 minutes.

Repeat with the second ball of dough.

Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The cornmeal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.

Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide; if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off the peel and onto the baking stone in the oven.

Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time, you can sprinkle on a little more cheese.

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In a stand mixer with the paddle attachment, combine the flour, yeast, and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don't need to knead it, just get all the ingredients mixed together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface.

To mix by hand, follow the same procedure using a large bowl and a wooden spoon.

Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil.

Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk.

After rising, you can refrigerate the dough for up to 48 hours. Take the dough out of the refrigerator about 1 hour before shaping.

Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

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Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.

Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.

Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.

Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.

Transfer pretzels (in batches if necessary) to the simmering alkaline bath. Boil about 30 seconds per side. Transfer to the prepared baking sheet with a slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest for 5 to 10 minutes before baking.

Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.

Transfer pretzels to a wire rack to cool slightly.

Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.

Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.

In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.

Bake in preheated oven for 20 to 25 minutes, until crust is set.

Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.

Stir remaining 2 cups flour, olive oil, and salt into yeast mixture. Beat in a stand mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough into an oiled mixing bowl, cover the bowl with a plate, and let rise until doubled in volume, 90 minutes.

Punch dough down and transfer to a lightly floured work surface. Divide into four equal balls. Cover each ball and let rest until dough rises slightly, 30 to 45 minutes.

Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.

Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.

Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.

Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.

Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.

Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.

Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.

Grease 2 pizza pans or baking sheets.

Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.

Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.

Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.

Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.

Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.

Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.

Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.

Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.

Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.

Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan.

Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.

Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier.

Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle.

Transfer to the prepared pizza pan.

Spread crust with sauce and toppings of your choice.

Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

Gather all ingredients.

Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes.

Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.

Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky.

Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

Add your favorite toppings, and bake. Enjoy!

Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.

Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.

Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.

Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.

Gather all ingredients.

Pour warm water into the bread machine pan; add flour on top of water. Sprinkle over yeast, salt, and sugar. Set the machine on the dough setting, and push the start button.

When the machine signals that the dough is finished, transfer dough to a well-floured work surface.

Preheat the oven to 425 degrees F (220 degrees C).

Roll or stretch dough out into a thin crust about 14 inches in diameter, leaving dough thick at the edge. Place dough onto a 14-inch pizza baking sheet; brush dough with olive oil.

Bake in the preheated oven for 5 minutes; remove and top with desired ingredients before final baking.

Preheat the oven to 350 degrees F (175 degrees C). Flour a 12-inch pizza pan.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine flour, wheat germ, and salt. Make a well in the center and pour in honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.

Transfer dough to the prepared pizza pan and roll to fit. Poke a few holes in dough with a fork.

Bake in the preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Preheat the oven to 375 degrees. Combine the white flour, yeast, and salt in a large mixing bowl. Add the oil and warm water to the mixture and combine with an electric mixer. Mix on high speed for several minutes until a soft, elastic dough forms.

Stir in the whole wheat flour gradually, by hand. When it’s all incorporated, you should be able to easily pick up the dough and knead it gently until you get a soft dough ball. I did this right in the bowl – that’s the benefit of a large mixing bowl! 🙂

Set aside in a warm place and cover with plastic wrap or even just a dish towel. Let the dough rise for about 10-15 minutes.

Roll out the dough into two 12-inch circles. Poke with forks to prevent bubbling (optional). Place on a baking sheet or if you’re really fancy and cool, a pizza stone. You can add toppings and then bake for about 12-15 minutes, or you can just bake the crust ahead of time and add your toppings later. I liked it best when I baked it with the toppings on it.

Place beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.

Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand for about 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Spread desired sauce and toppings on top of dough.

Bake in the preheated oven until crust is lightly browned and crispy on the outside, about 24 minutes.

Dissolve yeast and sugar in warm water in a large bowl. Let sit until creamy, about 10 minutes.

Stir whole wheat flour, oil, and salt into yeast mixture, then stir in 4 cups bread flour. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large mixing bowl. Place dough into the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

Punch down dough and turn it out onto a lightly floured surface. Divide into thirds and form each piece into a round. Cover and let rest for 10 minutes.

Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.

Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.

Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.

The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.

Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.

Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.

Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.

Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.

To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.

Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

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.

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.

To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Roll out pizza dough into an approximate 8 x 12-inch rectangle and place on prepared baking sheet.

Pre-bake pizza dough for 10 minutes.

Mix butter, Italian seasoning, and garlic powder in a small bowl until well combined.

Brush pizza dough with butter mixture and top with Mozzarella cheese.

Return to the oven and bake until cheese is melted and edges of dough have started to brown, 6 to 10 more minutes.

Cut into slices and serve at once.