how do you make homemade pizza dough ?

Question

i need to make mini pizza's for the kiddies

Answer 1

Pizza DoughWhy use premade crusts when it's this easy to make your own fresh pizza dough?Ingredients:
• 4 cups (approximately) all purpose flour
• 2 packages quick-rise instant yeast (each package equals 1 tablespoon)
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons olive oil
Method:
In a large mixing bowl, stir together 3 cups flour, yeast, salt and sugar. In a small saucepan, combine 1 3/4 cups water and oil. Heat until hot to the touch (125 to 130 degrees). With a wooden spoon, gradually stir the oil and water mixture into the flour mixture. Beat until well mixed. Gradually add enough of the remaining flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Cover with plastic and let rest for 10 minutes. Makes 2 12-inch round pizzas
Notes:


Number of servings: 4-6

Answer 2

I always use frozen bread dough from the freezer. I just made calzones out of some. Just let it thaw but not raise and then cut into 4 portions per loaf, that ought to be perfect size for mini pizza. Then just roll out to your size on a floured board. I bake mine on a pizza stone at about 450 degrees and I dust my stone with cornmeal. It tastes just like a pizzeria. People will think you spent hours on the dough. Good Luck and I hope you give this a whirl.

Answer 3

Jiffy makes a pizza dough in a box (the same small white and blue boxes for Jiffy muffins too). Look near the aisle with the pasta sauces. Just add water and let rise about 20 minutes, and bam you are ready!

Answer 4

1 kg flour
4 teaspoons (not too full) salt
40g yeast (better one of the fresh cubes, alternatively 1 little pack)
Water (lukewarm, so as not to "destroy" the yeast) - as much as it needs to make a smooth, elastic dough
Some olive oil if you want

Dissolve the yeast in some warm (not hot!) water or a little sugar, and pour it over the flour you have previously mixed with the salt (it's not good for the yeast to come into direct contact with lots of salt), and then add as much (warm) water as it needs to make the dough (I guess it's around half a liter...)
If you want, add some olive oil (not a lot, I guess two table-spoons).
Work the dough well, either by hand or in the kitchen machine, let it rise for an hour or until double in a warm, drought-free place, best covered with a clean, humid kitchen towel.

Answer 5

If you are making mini pizza's for the kids why not just use pillsbury biscuit dough and roll it out. It works great!

Answer 6

By a bread maker and use the recipie to make pizza dough in the book that comes with the bread maker :D

Answer 7

Don't make it home made! buy it frozen in your stores freezer section (usually about $1.00 per dough) or from your local pizza parlor(more expensive); give 1 to each kid and have them make their own;;;get toppings and sauce and let them pick: cheese, tomato, ham, pineapple(chunked from a can), meatballs....go wild!

Answer 8

Homemade Pizza Dough Recipe
1 1/2 teaspoons active dry yeast
3 cups all-purpose flour (use 2 1/2 cups all-purpose and 1/2 cup pastry flour for more authentic dough)
1 1/2 cups water
1 teaspoon sea salt
2 12" crusts


1. This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
2. Refrigerator Rise Method: Mix 2 1/2 cups flour with salt, yeast, and water. Mix in remaining flour until dough is slightly sticky and not dry. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and covered with plastic wrap in refrigerator overnight. In the morning, punch dough down and divide in fourths (approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc bags and return to refrigerator until ready to use.
3. Sponge Rise Method: Prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 1 hour. (Throw out and start over with fresher yeast if not foamy.) Stir dough sponge to deflate. Mix 1/2 of remaining flour with salt, remaining water, and dough sponge. Mix in remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (2 to 3 hours). Punch dough down and divide in fourths (approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc bags in the refrigerator until ready to use.
4. Remove dough portions from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface to half of its final size. Let rest for 10-15 minutes (while you prepare toppings). Stretch out dough over your floured knuckles and fly 2-3 times until desired size is achieved. Move dough crust to pizza peel spread with flour. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.
5. note:This recipe makes two 12" or four 9" crusts.

Answer 9

use mini bagels for mini pizza's.. less messy