how to make pizza dough?

Question

how to made pizza dough,crust recipe

Answer 1

I got quite an easy recipe on my site (and it's great with the herbs added).
I'm baking that pizza at least once a week. You can choose from 2 tomato sauces, lots of toppings and I placed some basic pizza recipes like mushroom, cheese, Margherita and calzone.

http://www.jannekes.eu/pizza/index.html

Greetz and enjoy the baking!


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Answer 2

The Best Pizza Dough
ingredients
2 teaspoons active dry yeast
3/4 cup plus 2 tablespoons lukewarm water (110° F)
2 cups unbleached bread flour
2 tablespoons olive oil
1/2 teaspoon salt


directions
In a bowl, combine the yeast, 1/4 cup lukewarm water and 1/4 cup flour in a small bowl. Let it stand for 30 minutes. Add the remaining 1-3/4 cup flour, 1/2 cup plus 2 tablespoons luke warm water, olive oil and salt. Mix the dough thoroughly. Turn out onto a floured surface and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with plastic wrap and let rise in a warm place (75° F) until double in volume, 1 to 1-1/2 hours.
Alternately, you can let this dough rise in the refrigerator overnight. The next day, bring the dough to room temperature and proceed.

Answer 3

Any bread mix will do but it is all to your liking, such as is the bread mix sweet or flat tasting. Check your recipe books, and P.S. I do this once in a while and know it works. Good luck and don't worrie you'll do fine.Oh yea when handling the dough make sure to spray your hands with a non stick spray so it wont be sticking to you!

Answer 4

FOR DOUGH:
1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour
If using self-rising flour, omit salt in dough.) Note: Unbleached flour can be used in this recipe
Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 5 minutes).

CRUSTY PIZZA DOUGH
1 pkg. active dry yeast
1 c. warm (105 to 115 degree) water
1/2 tsp. salt
2 tsp. olive oil
2 1/2 to 3 1/2 c. flour
Cornmeal for pan
Dissolve yeast in warm water in mixing bowl; let stand 5 minutes. Add salt, olive oil and 2 1/2 cups flour. Use mixer with dough hook. Turn to low speed and mix for 2 minutes; can be mixed by hand also. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of the bowl. Knead on low speed for 5 minutes. (If done by hand, this flour would be kneaded in on a floured board or countertop until smooth and elastic, about 7 to 10 minutes.)
Place in a greased bowl, turning it to grease top. Cover; let rise in a warm, draft-free place, until doubled in bulk, about an hour. Punch dough down.
Brush 14-inch pizza pan or cookie sheet with oil (cookie sheet should have raised sides); sprinkle with cornmeal. Press dough across bottom of pan, making a collar around edges to hold filling. Bake at 450 degrees for 10 minutes. Top with desired fillings and bake for another 10 to 15 minutes until crust is golden brown. Makes 1 (14 inch) pizza. Slice and enjoy