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- Dish type
- Main course
- Pizza dough
This pizza dough can be used right after rising, or frozen for future use. If you're new to making dough and worried about doing things in the right order as most recipes suggest there is no need to worry. If you have a bread maker you can just set it to dough and throw everything in but put the flour in last.
4 people made this
IngredientsMakes: 4 pizza
- 350ml water
- 1 to 2 teaspoons dried active yeast
- 1 to 4 teaspoons caster sugar
- 25 to 50ml olive oil
- 500g strong white bread flour
- 1 to 2 teaspoons salt
MethodPrep:15min ›Extra time:2hr rising › Ready in:2hr15min
- Put the water in a bowl and add the yeast, sugar and oil then stir to dissolve the ingredients.
- Add half the flour and salt and mix by hand until you have a paste. Add the rest of the flour and knead till smooth and slightly sticky, about 5 to 10 minutes.
- Cover the bowl with a damp tea towel and leave to rise in a warm area to double its original size, about 1 hour.
- Place the dough on a floured surface and cut into 4 equal parts. Shape the dough into balls and put into an airtight container in the fridge for at least 1 hour.
- Use within 24 hours or freeze for future use.
Kneading: Before you leave the dough to rise it should have a slightly sticky texture. If you touch it with your fingers and it pulls a string of dough away it's too sticky, so add more flour. If you can't feel or see where you've touched it, it's too dry, in that case add more water.
Note that there are variable quantities of some of the ingredients and here's why:
Salt: The more salt you use the crisper the base will be.
Sugar: The amount depends on how sweet a tooth you have and it can be substituted for honey.
Yeast: The more you use the more and the quicker it will rise.
Water: It doesn't need to be warm water, just don't use hot water, as it kills the yeast.
Flour: You can use a strong flour or, if you can find it, use type 00 grade pasta flour.
Olive oil: You can use extra virgin olive oil.
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- 1 envelope active dry yeast (2-1/2 teaspoons)
- 1 teaspoon sugar
- 1-1/4 cups warm water
- 3-1/2 cups unbleached white flour, or more if necessary
- 1-1/2 teaspoons coarse salt
- About 1/4 cup extra-virgin olive oil
1: Combine the yeast, sugar, and water in a small bowl and stir to mix. After 5 to 10 minutes, the mixture should look foamy. Place the flour and salt in the bowl of a food processor fitted with a plastic dough blade or a metal blade and pulse to mix. Add the yeast-water mixture and 2 tablespoons of oil and run the machine in short bursts to obtain a smooth, soft dough. It should be moist but not sticky. If necessary add more flour a spoonful at a time, running the machine between additions, until the dough is the proper texture. You can also make the dough in a mixer fitted with a dough hook: Place the yeast, sugar, and water in the mixer bowl. When foamy, add 2 tablespoons oil, and the salt and flour. Mix at low speed to form a smooth, soft dough.
2: Turn the dough out onto a work surface and knead it by hand for a few minutes. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, 1 to 1-1⁄2 hours.
3: Punch down the dough and let rise until doubled in bulk again, 1 hour. This second rising isn’t absolutely imperative, but your crust will be lighter if you have the time to do it.
Basic Pizza Dough
A nice slice of pizza is one of life's greatest pleasures. Just ask Ree Drummond, who loves pizza so much that she and her husband, Ladd, started their own pizza restaurant, P-Town Pizza, in their hometown of Pawhuska, Oklahoma. P-Town serves dozens of pies with unique toppings, but they all have one thing in common: the perfect basic pizza dough.
You've probably been going to your favorite pizza place for years and maybe you've even wondered how you can recreate their dough. Well, here's some good news: The team at P-Town Pizza shared a version of their basic pizza dough recipe so you can make your own similar pies at home! According to the team, it took about 73 tries to perfect this recipe&mdashso you can trust that it's delicious! Read on for how to make it yourself.
How do you make easy pizza dough from scratch?
Pizza dough is actually a lot easier to make than you'd think. You just need flour, water and yeast, plus a little olive oil and salt. You also need time and patience! Check out the recipe below for specific steps.
Is yeast necessary for pizza dough?
The short answer here is yes. Yeast is the most important ingredient in this basic pizza dough because it is the leavening agent. Without it, the dough would be flat and not rise, and it wouldn't have any of those bubbles that make the crust chewy and crispy. You can find yeast-free pizza dough recipes out there (some people mix yogurt with self-rising flour), but that will give you a very different texture. For the true pizza parlor experience, a basic pizza dough that calls for yeast is recommended.
What is the secret to good pizza dough?
Making great pizza dough is an art, but it all starts with a solid dough recipe, like the one below. Some helpful things to remember when making this recipe: Be sure the temperature of your water isn't too cold (or the yeast won't bloom) or too hot (which will kill the yeast). The sweet spot for the water is about 110˚and you should use a thermometer to check. Also, don't skimp on rising time&mdashthis is key for developing both flavor and texture.
Can I use regular flour for pizza dough?
Yes! The recipe below calls for regular all-purpose flour. Some recipes call for bread flour or self-rising flour, which have different protein levels that contribute to the texture of the dough. It is best to use the type of flour that your recipe calls for to get the best results.
- ¾ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon white sugar
- 1 teaspoon active dry yeast
- 2 teaspoons olive oil
Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
Preheat oven to 425 degrees F (220 degrees C).
Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.
Paula’s Easy Pizza Dough Recipe
Everyone loves pizza night! Pizza is so much fun to make, and it’s a breeze to customize to everyone’s specific tastes. Bread, cheese, sauce, and endless toppings—is it just us or is it the perfect food? Yeah, we didn’t think we were alone on that one!
Well, if you’re hoping to have your own pizza night complete with homemade pizzas, then you’ve come to the right place to get started! Today we’re sharing Paula’s super easy homemade pizza dough recipe that can serve as the base of any homemade pizza.
While this recipe is for a classic pizza dough recipe, Paula has some healthier options too, like a Whole Wheat Pizza Dough recipe and a Cauliflower Crust Pizza recipe.
First, you’ll need to gather the following tools & ingredients:
- 1¾ cups warm water
- 1¼-oz package active dry yeast
- 2 teaspoons salt
- 4½ cups bread flour, plus more for kneading
- 3 tablespoons olive oil
- food processor
- wood board
- greased bowl
- measuring cup
- plastic wrap or tea towel
Now that you’ve got it all together, it’s time for the fun part—making that wonderful homemade pizza dough! Sprinkle the yeast on top of the warm water, which should be pleasantly warm on your wrist and not scalding hot, and allow the yeast to activate. This will take about 10 minutes.
Next, pour the salt and 2 cups of the flour into your food processor, pulsing 5 times to ensure it’s blended. Pour in the yeast and water, and pulse 5 more times. Now add in the olive oil and the remaining flour, a cup at a time, pulsing until it’s well blended. Be sure to periodically scrape the sides of the bowl at this time to ensure everything is thoroughly combined.
Once it’s well mixed, dump the dough onto a well-floured board. Knead it for 15 turns—be sure not to over-mix it! By the time you’re finished, the dough should be smooth and elastic-like.
Place the dough in a greased bowl, turning to coat all sides of the dough in the grease, then cover it with plastic wrap or a tea towel before placing the bowl in a warm place to rise for 45 minutes. The dough should double in size. Lastly, punch down the dough. Voila! Homemade pizza dough in no time!
This recipe yields enough for two 12-inch pizzas, so divide the dough in half before using it. If you’re not making two pizzas, it freezes well in a re-sealable freezer bag. Next time you’re ready for homemade pizza, let it thaw in the refrigerator for 24 hours. You’ll want to roll the dough while cold, but be sure you let it reach room temperature before adding your sauce, cheese, and other toppings.
It’s easier than you thought to make pizza dough from scratch, isn’t it? The hardest part is just waiting for it to rise, but with a little patience, your pizza will be even more delicious.
If you’re looking for great pizza recipes for using your dough, we’ve included a few below—we hope you enjoy them!
Do you have tips for making pizza dough? Let us know in the comments below!
How to make ANY pizza dough recipe LIGHT and FLUFFY!
The first thing you must understand is the reason your pizza sucks ISN&rsquoT because of your recipe. If you spend any time on the internet, you&rsquoll find that all pizza dough recipes are pretty similar. Shockingly similar actually. A pizza dough recipe will typically have some water, flour, salt, a little sugar, and oil. How can they all be broken?
So let&rsquos just debunk the Bad Recipe Myth right now. It doesn&rsquot matter what kind of recipe you&rsquore using. White flour dough, half white flour/wheat flour dough, gluten free dough, sourdough, soaked dough, etc.&mdashit doesn&rsquot matter. They will all turn out awesome if you use my little secret.
First things first. Let&rsquos go over the basics of how dough rises.
When you&rsquore making pizza, all ingredients are usually mixed together and then is placed in a bowl to rise. This builds the gluten, a.k.a. the glue that holds the bread together. The yeast (whether it be commercial or natural sourdough yeast) works by metabolizing the sugars in the flour and giving off carbon dioxide as a byproduct. This is what makes your dough rise.
So you&rsquove got two things working together: The gluten proteins are holding on for dear life while the yeast is being especially gassy. In the case of gluten-free dough, it&rsquos usually a gluten substitute like xanthan gum doing the dirty work. It doesn&rsquot work as well as gluten, but it does a pretty good job.
The PIZZA DOUGH SECRET is divided into three parts.
The first secret is to not add oil when it is mixing. Your flour can&rsquot hydrate properly if you add the oil in first. The flour needs to be sufficiently hydrated to be able to produce enough sugars for the yeast.
What you should do instead is mix all the ingredients and then pour your oil in a bowl. Set your dough in the oil to rise. This accomplishes two things: It allows the flour to be hydrated properly and helps the dough not stick to the side of the bowl. You will see that this is VITAL to making an awesome pizza dough.
The second secret to making a spectacularly light and fluffy pizza dough is in you handle it after it is mixed. How you handle your pizza dough is everything, EVERYTHING, I TELL YOU!
Okay, sorry for yelling. After your dough has doubled in size (while sitting in your bowl of oil), simply turn that bowl upside down onto parchment paper (oil and all). Then ever so gently, lightly press the dough using two fingers into your desired pizza size.
|This is a personal sized pizza, but you can make whatever size your heart desires.|
You must resist the urge to:
- Knead it like bread
- Add more flour
- Toss it in the air
- Become impatient
- Push it with your palms or knuckles or elbows
The third secret is to bake on a pizza stone. Pizza stones are necessary because they get nice and hot in such a way that will help your dough bake evenly. Without a pizza stone, your pizza will have a browned top and an undercooked, doughy crust underneath. Not fun.
No worries though&mdashpizza stones are cheap. You don&rsquot even need a paddle! A cutting board will work fine as you transfer your pizza to the oven.
That&rsquos it! Pretty darn simple, if you ask me!
You can easily make knots at home using pizza dough, says Sidoti. Twist your dough into a knot, brush with garlic butter (simply zap some butter and minced garlic in the microwave for 10 to 15 seconds), and follow with a sprinkling of Parmesan cheese, basil, oregano, and Italian seasoning. Throw your knots into a cast-iron skillet, toss it in the oven at 400 degrees and bake until golden brown.
Making KitchenAid pizza dough in a stand mixer
While our food processor pizza dough method works well too (and kneading by hand is also an option!), we get great and consistent results every time with the KitchenAid stand mixer. Using the stand mixer, and a single rise, the dough almost melts into shape when you stretch it. Also, you can adjust the dough while it is mixing – a little flour here, a bit of water there – which helps make it a very reliable method.
When we bake our pizza dough, we always use a pizza stone! This makes it perfectly crispy on the outside and chewy on the inside. What’s the best pizza stone? Here’s the one we recommend, including some care tips.
Pizza is the most common meal that we serve to guests. It’s easy to make, pleases everyone, and is quite healthy if made at home (and you’d be surprised at the number of sworn carnivores who don’t even notice that a delicious homemade pizza is meat-free).
Related: If you’re really into pizza, consider thisportable outdoor pizza oven!
A Family Tradition
My family loves homemade pizza. Maybe it's because my grandmother made the very best pizza. ever. When we would make the trip out to Ohio from New York to visit with my grandmother, my sister and I would call her up and put in our requests for her homemade pizza.
I can't even tell you how many pizzas she would make for our visit. All I know is her freezer was full and we had pizza every single day during our visits.
Grandma would make her own dough and put the pizzas together with sauce, cheese and all the toppings, however, she wouldn't, bake them. They were wrapped, labeled and frozen. They were the original "frozen pizza" and they were amazing.
Easy Pizza Dough Recipe
This easy pizza dough recipe is our go-to recipe for any and all pizzas we make. There are no bells and whistles. It’s a basic dough recipe with consistent results every single time. This recipe, if followed to the tee, should be enough to make four 12-inch pizzas.
We usually make one pizza right away after rising, keep another one in the fridge for a day or two, and freeze two for a week or so. Then when we decide to make a pizza, we can easily thaw the dough in the fridge a day before.
Looking for a classic pepperoni pizza recipe to make with this dough? Look no more! This one is our favorite!
I use a KitchenAid Mixer but it’s not an absolute requirement. It just makes it easier, faster and perhaps better.
First, combine half the flour (2 cups) with all the dry ingredients in the mixing bowl and run it on the lowest speed or stir by hand making sure all the ingredients are very well mixed.
Second, add the warm water and olive oil and keep stirring on the lowest speed.
Third, add the remaining flour (2 cups) gradually just a little at a time as you continue to stir on the lowest setting. Stop stirring when the dough reaches an elastic consistency and starts to pull a way from the sides of the mixer bowl.
Tip: Increase the speed to 1 or 2 only if you feel the need depending on your mixer.
Tip: Add a little more flour or a tiny drizzle of additional olive oil if you feel that the dough is sticking to the bowl.
You may be wondering about adding herbs like basil, garlic powder and others. You could always incorporate them in the mixture. But we prefer adding them on the pizza sauce when making the pizza. This gives greater flexibility in choosing different herbs when making each Pizza.
Use a pastry brush to coat a large bowl with olive oil all over including the sides. Remove the dough from the mixer and form it into a ball. Place it in the oiled bowl and cover very tightly with plastic wrap. Throw a towel over it and let is sit in a warm place to rise until it doubles in size. This could take a while so be patient. Most of the times, we’re talking about 50 minutes for this specific recipe to rise and double in size.
Finally, uncover the bowl and deflate the dough with your hand.
Sprinkle some flour on the countertop and move the dough there. Knead it gently for just a few seconds with your hands into a form that you are comfortable dividing into 4 equal pieces.
Cut with a knife or separate by hand into 4 equal parts. Use whatever you need right way. Cover what you are going to refrigerate or freeze in plastic wrap.
Tip: The dough will continue to rise in the fridge. So double up on the plastic wrap to ensure the dough does not pierce through it. In addition to the plastic wrap, I also like to wrap them in a towel as well before storing in the fridge.