Pizza dough?

Question

How do you make pizza dough?

Answer 1

Basic Pizza Dough

1 cup warm tap water (100 to 115 degrees)
1 package active dry yeast
3 to 3 1/2 cups all purpose flour
1/2 teaspoon salt

Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well. Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.

Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.

Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.
Yield: 1 ball dough

--Sara Moulton, FoodTV

Answer 2

Crisp Pizza Dough
Yield: One 16 inch crust

Ingredients

1/2 tsp. granulated sugar
1 pkg. active dry yeast
1 cup lukewarm water (110-115 degrees)
3 1/4 cups all-purpose flour
1 tsp. salt
1 tbsp. olive oil

Instructions:

Dissolve the yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is
not sticky.

Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin.

Note: If using a Pizza Stone, preheat your oven with the stone in it about one hour before you want to cook the pizza.

Answer 3

Pizza dough recipe - Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and.This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that .........Pizza Lakewood

Answer 4

Add together 1 cup of water, 2T of oil, 3 cups of flour (bread flour works best), 1t sugar, 1t salt, and 2.5t of yeast. Let rise for about an hour. You can cover it with a towel and set it outside if it is warm or you set in the oven on a very low heat (100). There is also a way to let it rise in a bread machine. Then roll out dough, add sauce, cheese, and toppings and cook in oven at 500 for approximately 10-12 minutes./There is also a box you can buy at the store complete with instructions.

Answer 5

Pizza dough is pretty simple, but it needs to rise, so if you need to make it fast, just go to the store and pick some up in the section near the refrigerated biscuit cans.

Lots of recipies online if you use a search engine.

Answer 6

Deep-Dish Pizza Dough:

This recipe goes with Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions

1 teaspoon sugar
1 package active dry yeast
1 cup warm water (105° to 115°)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
Vegetable cooking spray
2 tablespoons yellow cornmeal

Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.

Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions.

Yield: 2 (9-inch) deep-dish pizza crusts.