I want to learn how to make dough for pizza. can u help?

Answer 1

HOW TO MAKE PIZZA
Making Pizza Dough
The wholesome activity of pizza dough making has been played out in kitchens, at hearths and near firesides across the planet for century after century. This magical transformation combines the most common of natural ingredients, through an ages old process, into a healthful, tasteful and universally appealing foodstuff which can literally be considered to be the staff of life.

Making your own pizza dough by hand is, at once, the most challenging and the most satisfying of culinary experiences; an art that can be mastered, with practice. Home made pizza dough, "from scratch," is without a doubt the single most defining factor that differentiates a great pizza from any other pizza that you will ever have. And, the personal gratification that comes of successfully making pizza at home for yourself, your loved-ones and your friends is unparalleled.

This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before, and, it's not too large a portion to work with at one time.

No special machinery is required, (except your hands). You will, however, need to have a large mixing bowl, a measuring cup, measuring spoons, a large whisk or wooden mixing spoon and some kitchen film at the ready before you start, along with the following ingredients.

You may also want to have a dish cloth, dish towel or paper towels handy, too. You will quickly find that once you start making pizza dough by hand that it is a challenge, and an unnecessary interruption, to have to stop mid-process in order to go looking for needed supplies.

If you are prepared, then let the fun and the magic begin...

Ingredients

1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm Water (110°F - 115°F)
4 Cups - Bread Flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra Virgin Olive Oil
1 Tbsp. - Sugar

Extra flour
Extra Olive Oil

Instructions
Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved.

Add the yeast and gently stir the mixture until the yeast is dissolved.

Let the mixture sit for 10 minutes to allow the yeast to become "active."

The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.v Add the salt and olive oil and stir again to combine the ingredients.

Add 1 cup of flour to the mixture and whisk in until dissolved.

Add the second cup of flour and whisk it in until the mixture is smooth.

Add the 3rd cup of flour and combine evenly. The dough mixture should now be fairly thick.

Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass.

You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again.

When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.

Press the dough out with the balls of both of your hands. Then, fold the mass in half and "push it into itself." Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked.

The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.

Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.

Take the raised dough mass out of the bowl and cut it in half with a knife.

Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath. (This action can be likened to stuffing or folding a sock into itself.) Set the two dough balls apart, momentarily, and consider the next steps.

If you choose to continue with making the pizzas now, (recommended), here's how.

Some dough makers "proof," (or re-raise), the dough balls at this point. They can be set apart in bowls or plastic trays and covered at room temperature, to "rest" for an additional 15 or 20 minutes, if you wish. Some recipes call for up to an additional hour of "proofing."

For practical purposes, this pizza dough recipe does not have to be put through a complete second rise cycle.

Try this alternative. Working with the dough at room temperature, roll out each dough ball into a 3/8" thick circle, about 14" in diameter. "Pan" the dough into a pizza pan, then let the panned dough "proof" for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings. This step will give the dough a chance to "blossom," resulting in a thicker, fuller and chewier crust edge.

If you wish to store the dough for later use, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.

When you are ready to used the stored dough, allow the dough to warm, (thaw), to room temperature before attempting to roll out and pan.

The refrigerated dough balls, (held at 36°F to 42°F), should remain usable for 24 to 48 hours, but will begin to "deteriorate" or "ferment," thereafter.

Frozen dough balls, (held at -10°F to 0°F), should remain usable considerably longer, weeks perhaps, as long as they are well-wrapped, (to prevent freezer burn), and are air-tight.

Answer 2

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 3

This is a great pizza dough and really doesn't need a dough mixer. 1 cup of warm water 1 teaspoon of sugar 1 tablespoon of yeast. Measure the water in a medium mixing bowl, add sugar, stir abit and then add yeast. Put out of draft and let sit 10 minutes. Give this mixture a stir and add. 1 teaspoon of salt 1 1/2 cup flour 1/4 cup canola oil Stir with a wooden spoon. Stir this mixture very well until mixture when lifted with your spoon will sheet when poured back into the bowl. This develops the gluten which makes your dough elastic. Now add up to 1 cup more flour until the mixture becomes a ball of dough. Now knead the dough until smooth with your hands, if sticky, add more flour a bit at a time until no longer sticky and is nice and smooth. Pull the dough towards you and push it back. Do this for around 5-10 minutes. Put in bowl, cover and let rise until double in size(about 1 hour). Put this in a warm place with no drafts. This will make 2 thin crust pizza or 1 thick crust. This is a good homemade pizza sauce. 1 tin of tomato paste (5 1/2 oz) 1 tsp salt 3 tablespoons olive oil few drops of hot sauce 1/2 tomato paste tin of water few grains of pepper 1 teaspoon of oregano 2 teaspoons of parsley Mix together well. Spread 1/2 the sauce on each pizza, Add whatever toppings you desire. Cover with mozzarella cheese. Bake at 450F for 20-30 minutes.

Answer 4

oh that is easy i have s imple recipe for pizza dough. I take one package of yeast and add 1 tablespoon warm water not hot water byut warm water, let it sit for a few minutes then add 3 cups of flour to the mixture. Once mixed roll out on flat surface and knead for a little bit. I like my dough to be thick so when I am done kneading it, I put the dough into a bowl and put a towel over the top and let the dough rise. when the dough has risen, I take the dough and roll out on flat surface then put onto baking pan. Add all ingredients and presto you have pizza. Homemade pizza is the best anyways. Good luck

Answer 5

PIZZA DOUGH

1 (1/4-oz) package active 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



Make dough:
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 10 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 and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours.

Cooks' note:
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 6

Mix together 2.25 cups flour, 1tbsp olive oil, 1tbsp dried yeast, 2 tbsp sugar, 1tsp salt and 1 cup water until it forms a dough. Turn this onto a floured surface and knead until it is smooth and elastic. Put into an oiled bowl, turn to coat dough in oil then cover with a towel and place in a warm place for an hour until it is doubled in size. Turn out onto floured surface and knead for a couple of minutes then press into a 12" pizza pan (or two 12" pizza pans if you want thin crust). Bake 15 minutes at 220ºC.

Alternatively use a bread machine........

Answer 7

If you don't have a cookery book for the basic dough you could buy ready mixed bread mix just add a little olive oil so it gets nice and crispy, make sure you roll it fairly thin.

Answer 8

User (cia) just left a recipie for chicago-style pizza dough on (texastailfeathers) question about cheesecake. You can check that one out.

Answer 9

Google 'pizza dough.'

Good luck, and enjoy! :)

Answer 10

I know this sounds wierd but it works really good canned biscuits they asre really cheap and if you roll those out with a little bit of flour ir works great .

Answer 11

http://allrecipes.com/recipe/pizza-dough-iii/detail.aspx