pls tell me how to make a pizza dough?

Answer 1

PIZZA DOUGH

1 (1/4-oz) package instant dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt

Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour, cover with bowls or dish towel and let rest 10 minutes. Shape into pizzas, prebake 5-7 minutes at 400ºF.
Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

Makes 2 (10-inch) pizzas.

Answer 2

Pizza Dough

flour (approx. 3 cups)
1/2 tsp. salt
1 packet fast-rising yeast
1 C. water at 120-130F (use a thermometer; your hot water tap should
probably be able to give you water this hot)
2 tsp. olive oil

Blend the yeast with two cups of flour and the salt. Add the water and
the oil and mix to form a dough. Add more flour as necessary until you
can knead the dough. Knead for about 6 minutes (I use my KitchenAid).

Put the dough in a bowl and allow to rise for about 45 minutes. In the
meantime, preheat the oven to 400F and prepare your toppings.

Split the dough into two pieces and roll into two medium size pizzas. In
the U.S., you can use bread flour to make the pizzas. If so, the dough
should be strong enough to handle spinning in the air. For that to work,
though, *do not knead the dough (or punch down) after it has risen!* If
you want to spin, it'll probably go easier if you just resort to using
all the dough for one large pizza.

If you're rolling the dough, ideally you can roll it out on parchment
paper, which can go directly into the oven with the pizza. Why not do it
on a cookie sheet? Well, the secret of a good pizza crust (particularly
a thin one) is that the pizza should bake directly on a hot surface. I
have lined my oven with quarry tiles, and I bake my pizzas directly on
that. A pizza stone can be had at a cooking store, or you might try
baking directly on the floor of your oven. If you try to bake on a
cookie sheet that you slide into the oven with the pizza on it, I think
you'll find yourself frustrated in the quest of good crusty pizza.

So, after rolling out and preparing your pizza on top of parchment
paper, slide the paper (with the pizza on it) onto a large cutting board
held level with the counter. Then open the oven and gently shake the
cutting board so that the pizza and the paper slide right off. Don't be
scared, it works!

If you don't have parchment paper... Well, in the U.S., parchment paper
can be hard to find in some areas (why, I don't know -- it's the most
useful baking tool I have). So, in this case, roll out (or spin) your
pizza dough and then place it on a cutting board **liberally** dusted
with cornmeal. Put the toppings on the pizza and then do the same
sliding trick before (although it's good to check, just beforehand, that
the pizza doesn't seem stuck anywhere to the board). I've made a lot of
pizzas this way, too, and though it's not quite so easy to get the pizza
from the board to the oven as with parchment paper, it certainly works
(again, don't be scared!).

Finally, bake the pizza from anywhere between 12-18 minutes. The dough
will be hard, so you won't have any trouble pulling the pizza out of the
oven with a pot holder onto a cutting board.

And if you have a pizza peel instead of a cutting board, use that!

Answer 3

I love this whole wheat crust - got it off the net at the site below, and have used it for pizzas ever since.

Amazing Whole Wheat Pizza Dough

Ingredients:
1 teaspoon white sugar
1 1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

This recipe for Amazing Whole Wheat Pizza Crust serves/makes 10

Answer 4

I make it just like I do bread, except maybe add a little oil (canola or olive). I admit that I am not the world's best bread maker, but my pizza's turn out fine. Flour (all purpose is fine for pizza...but if you want more bread like consistency, use bread flour or high gluten flour), water and yeast. I don't usually don't let it rise...I do let it rest awhile, then roll it out, put my toppings and bake. It's great...just as good as store/pizza place bought

Answer 5

Easiest one yet and its really nice too:
1 and 1/4 cups warm water
3 Tbsp sugar
1 Tbsp dried yeast
1 Tbsp vegetable oil
1 tsp salt
3 cups flour
1/2 tsp baking powder

Dissolve sugar in (blood temperature) water, then sprinkle in the yeast. Add oil and stir gently for a few seconds. Leave to stand for at least 5 mins to allow yeast to start acting.
Once it has begun to bubble and looks a bit foamy, add remaining ingredients. Sprinkle baking powder over evenly to prevent lumps forming. Stir together until it starts to come away from sides of the bowl in one large ball.
Flatten out on to well oiled baking sheet or whatever your going to cook it on and leave it to rise (not strictly necessary) while you get the toppings ready. Bake about 12/15 mins at 230oC

Answer 6

flour and water! thats all just roll it out and it will create a dough taste. maybe add a little salt

Answer 7

Go to the local bakery and buy uncooked bread dough.