What is the best recipe for pizza dough?

Question

I need to make a homemade pizza this weekend for my b/f and my family. Please help, I appreciate it!!!

Answer 1

Grill Dough and Pizza Sauce
Makes 2 -10-inch rounds

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2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoon white sugar
1 (.25 ounce) package active
dry yeast1 tablespoon olive oil
1/4 cup olive oil
3/4 cup warm water (110
degrees F/45 degrees C)

Directions
1. Proof yeast in warm water for 5 minutes.
2. In separate bowl place flour, salt, sugar, and oil.
3. Make a well in the center and place yeast/warm water
mixture in. Mix thoroughly until consistency of an elastic
ball. Allow to raise 1 1/2hours in a bowl with the ¼ cup olive oil.
4. Roll out 1/2 dough into oblong shape
5. Spray grill with cooking spray. Grill dough about 2
minutes and then flip onto there side and grill another 2 minutes on medium heat.
6.Repeat with second piece of dough.
7.spread pizza sauce on grilled dough. Add toppings and then cheese.
8.Either return to grill (on low) or place under broiler until cheese is bubbly and lightly golden brown.

Pizza Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic
1 Teaspoon Anise seed

Combine and let sit for 1 hour.

Pepperoni
Hot Italian sauce (rolled into mini balls and precooked)
Finely chopped bell pepper and roma tomato
Mushrooms
Black olives
Mozzarella cheese (use straight mozzarella…do NOT add anything with cheddar…..tastes bitter)

•All of these should be in proper proportions (what looks/tastes right)

Answer 2

The best pizza dough has the fewest ingredients... flour, yeast, water, salt and oil.

Simple and delicious.

Pizza dough

ingredients
1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil

1. Dissolve the yeast in the warm water and set aside for about 5 minutes... the yeast will bubble up.

2. Add the oil to the yeast mixture.

3. Mix the 3.5 cups of the flour with the salt. Save 0.5 cups for kneading the dough.

4. Pour the liquid into the flour and mix.

5. Dust a clean surface with some of the extra flour and turn dough out onto table.

6. Knead dough until smooth (about 10 minutes)... add extra flour a little at time to keep from sticking.

7. Put dough into a greased bowl, cover and let rise until doubled.

8. When the dough doubled, punch down and now it's ready to make into pizza.

In regards to kneading... If you really want a thin crust, then I suggest kneading. If you don't mind a slightly thicker crust, then you can skip the kneading (make the recipe easier) and just make sure it's all mixed together well.

Answer 3

Dough Recipe

1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt

In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!

Answer 4

I do a lot of my own pizzas BUT I usually get the refrigerated pizza crusts from Pillsbury.

This is how to make your own from scratch
Basic Pizza Dough

1 cup warm water
1 packet granulated active dry yeast
2 ½ - 3 cups unbleached flour
2 Tbsp olive oil, plus oil for greasing the bowl and pizza pan
½ tsp salt
Cornmeal for dusting pizza pan of stone

1.Place water (about 110º-115º) in a 2 qt mixing bowl, and sprinkle the yeast over the top. Mix gently until fully dissolved. Stir in half of the flour, 2 Tbsp oil and the salt. Using a wooden spoon combine well, the gradually add the rest of the flour.
2.The dough should now be a large sticky mass and might appear to be a hopeless mess. Don’t despair! When it begins to stick together and come away from the sides of the bowl, turn it out onto a floured surface and begin to knead.
3.To knead, (rhythmically pushing, twisting and folding actions which develops the gluten in the flour. Too much will overdevelop the gluten and make it tough. Usually 10-15 minutes is sufficient) fold the dough over towards you and pres with the heal of your hand. Then give it a ¼ turn and fold and press again. Continue this until the dough becomes smooth and elastic. The dough will seem to have a life of it’s own, which in fact it does! Add flour as required, but do so sparingly. Knead until it’s no longer sticky, adding as little flour as possible. If the dough no longer holds together together or starts to flake apart, you’ve added too much flour. Moisten your hands, pat the dough into a ball and leave it to rise. Place the ball of dough into a 3 quart bowl which has been lightly coated with oul, rolling the ball around until the surface is coated with oil. Cover the top with plastic wrap and let stand in a warm place for about 1 ½ - 2 hours, or until it doubles in size.
4.Uncover the bowl and punch down the risen dough, expelling the gases. The dough is now ready to be used. (For a finer textured crust allow dough to rise for a second or even a third time. The subsequent risings will take less time)
5.Place dough on a lightly floured surface and cut it in half. Starting in the middle and working outwards, roll each half into a circle slightly larger than your baking pan. Allow the dough to “relax” for a minute or two before transferring it onto your pan/stone. If using a pan, oil it and sprinkle lightly with cornmeal. Your now ready to assemble your pizza.

Makes 2 12” pizza crusts

Variation: Many ingredients can be kneaded into Basic Pizza Dough for some surprisingly delicious variations. Lightly sautéed onions, herbs, black pepper, prosciutto, salami, spinach, and hard cheeses such as Parmesan or Romano. Prepare dough as normal, allow to rise, then punch it down and knead in the ingredients of your choice. Let rise again before rolling out.

Answer 5

BASIC PIZZA DOUGH

-1 pkg. active dry yeast or quick-rise yeast
-2 c. all-purpose flour
-1/2 tsp. salt
1 tbsp. corn meal

Method:-

In small bowl, dissolve yeast in 3/4 cup very warm water (105 to 115 degrees). In large bowl, stir flour, salt and yeast mixture until blended. Cover bowl with waxed paper; let dough rest 5 minutes. Lightly grease 12-14 inch pizza pan; sprinkle with corn meal. Pat dough onto bottom of pizza pan, shaping dough into 1/2 inch high rim at edge of pan.

ENJOY!!

Answer 6

Pizza Dough II:

"Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use."
Original recipe yield: 3 pizza crusts
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 2 Hrs

NGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons olive oil
* 1 tablespoon salt
* 1/2 cup whole wheat flour
* 5 1/2 cups bread flour

DIRECTIONS

1. In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
2. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
4. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

Answer 7

Ingredients:
2 Cups wheat flour
2 Cups white flour
1 1/3 Cups water
11 Tablespoon oil
1 Teaspoon salt
2 1/2 Teaspoons yeast
1 Tablespoon dried onions -- crushed
1 tablespoon garlic powder
1 Teaspoons of Basil and Oregano

Answer 8

Well , I don't know the recipe but I could give the best idea for a pizza . Please go and buy some pizzas and you could get variety of them . Thank you . I think you would appreciate it and give 10 points .

Answer 9

I know it's called "Basic Pizza Dough", but the only thing basic about it is how to make it. Most people say "this is the best crust I've ever had."

Many times with grocery store or take out pizza the edge of the crustis left on the plate. Well, that won't happen with this crust. Your family and friends are sure to eat the whole thing.

When all your friends ask you for the recipe, you can come to the top of this page and email it them at the click of a button (we figured this would save you a lot of time copying or printing it out. ;)

This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. I've even added chopped peanuts for the Thai pizza. It's your pizza, be creative.

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


You have three choices in mixing your dough:

* In A Food Processor
* In A Bread Machine
* By Hand

Food Processor
Some food processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine.

Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

You're now ready for the next step: Rolling out the dough!

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
Bread Machine
Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!

Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
By Hand
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

You're now ready for the next step: Rolling out the dough!

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.

Answer 10

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