can anyone give me a simple recipe for a good pizza dough??

Answer 1

This is the one I use most often
Jay's Signature Pizza Crust
Submitted by: Jason Sharp
Rated: 5 out of 5 by 1069 members Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 50 Minutes
Yields: 15 servings
"This simple pizza crust is chewy and soft, with a crispy exterior."
INGREDIENTS:
2 1/4 teaspoons active dry
yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water
(110 degrees F/45

degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose
flour
DIRECTIONS:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Answer 2

Here is a link for an easy step by step I didn't paste it here cause it has different methods either by hand a food processor or bread machine also has pictures I found it really helpful but here is the ingredients anyway

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

Also I had to add a space into the link so have it all shown
www.fabulousfoods.com/recipes /breads/yeast/pizzadough.html

Answer 3

i like this one.

2 packages active dry yeast
1 cup warm water (105º to 115º)
2 1/3 cups all-purpose flour* (2 1/3 to 2 2/3 cups)
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon sugar

Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for 20 minutes.

Punch down dough. Cover and refrigerate for at least 2 hours but no longer than 48 hours. (Punch down dough as necessary.)

Answer 4

INGREDIENTS:
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

DIRECTIONS:
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Answer 5

1 cup water 105-110 degrees 1pkg. dry yeast 3-31/4 cup flour 1/2tsp salt mix ,knead,cover let sit until double in size,punch down knead 1minute let rest 1 more hour divide in 1/2 roll out 2 18 inch crusts top as you like bake @500 20-25 mins.

Answer 6

3 1/2 cups flour
1 cup warm water
1/4 cup olive oil
2 tablespoons yeast
1/2 tsp. salt
mix 'em all then place it in a covered bowl and store in a warm, dry area wait 'till it rise it appx takes 'bout 30 to 45 minutes then roll it again and wait another half 'n hour or so then it s ready to be rolled out

Answer 7

Easy Pizza Dough

1 package dry active yeast (2 1/4 tsp.)
1 1/2 cups very warm water (110°F)
4 cups all-purpose flour, more for dusting (or 18 ounces)
1 1/2 teaspoons kosher salt
2 tablespoons olive oil

To make the dough: Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn’t cold).
Put the flour and salt in a food processor fitted with the steel blade; process briefly to mix.
With the machine running, add the water-yeast mixture in a steady stream.
Turn the processor off and add the oil.
Pulse a few times to mix in the oil.
Divide the dough: Scrape the soft dough out of the processor and onto a lightly floured surface.
With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren’t mixed in.
Cut the dough into four equal pieces with a knife or a dough scraper.
Roll each piece into a tight, smooth ball, kneading to push the air out.
To use dough that same day: If you want to make pizza as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes.
Meanwhile, turn your oven on, preferably with a baking stone in it, to let the stone fully heat.
Pizza the next day: If you want to bake the pizzas the next day, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they’ll almost double in size), and let them rise in the refrigerator overnight.
To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
To shape, top, and bake the pizzas, see below.
To freeze dough: Dust each generously with flour as soon as you’ve made it, and put each one in a separate zip-top bag.
Freeze for up to a month.
It’s best to thaw the dough in the refrigerator for at least 10-12 hours before you want to use it-- but in a pinch it'll defrost on the counter in about 1 1/2 hours.
To shape pizzas: Put the proofed or thawed ball of dough on a lightly floured surface.
Dust the top with flour.
Using your fingertips, press the ball down into a flat rounds about 1/2 inch thick.
Lift the dough and lay it over the back of the fist of one hand.
Put your other fist under the dough, right next to your first fist.
Now gently stretch the dough by moving your fists away from each other.
Each time you do this stretch, rotate the dough.
Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across.
Alternatively, use a rolling pin to roll out the dough thinly on a floured surface.
Rub a bit of flour onto a pizza peel (or the back of a baking sheet).
Gently lift the stretched dough onto the floured peel.
Top the pizza, scattering the ingredients around to within ½ inch of the border.
To bake: Put a pizza stone or unglazed quarry tiles on the lowest rack of the oven and heat the oven to 500°F.
Ideally, let the stone preheat in the oven for an hour.
You should place your pizza on the peel before topping it so that it's ready to slide onto your stone.
Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn’t stuck.
Quickly slide the pizza onto the hot baking stone.
Bake until the edges are golden, about 8 min.
Using a peel, a wide spatula, or tongs, remove the pizza from the oven.

Answer 8

The simple best dough, is the one that is purchased from
your favorite Italian restaurant.

They are happy to sell it to you and very inexpensively.

try it. This can also be frozen in dough form.

good luck

Answer 9

Buy SELF rise Dough

Answer 10

Flour
water
touch of olive oil
add yeast that has been in a glass of luke warm water
salt