Anyone have a good pizza dough recipe???

Question

I've never made pizza dough but thought it would be fun to make my own. Anyone have any good recipe's they've made and turn out good?

Answer 1

Here`s my moms recipe.I`ve used it for years and it`s great!I use a bread machine.If you want to use one that would really be helpful.
4 cups all- purpose flour or bread flour
1/2 cup olive or oil of choice
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons dry yeast(just regular,not the self rising or quick ones)
1-1/2 cups warm water
By hand:
Mix the yeast with some of the water in a glass.
Stir all dry ingredients together.Make well in center of dry mixture and add yeast mixture,and oil.Stir,gradually adding the water till mixture becomes dough like.Dump out onto a floured work surface.Knead for 8-10 minutes.Place in an oiled bowl.Cover and set in a warm place for about 1-1/2 hours or until doubles in size.Punch down,and place on floured work surface.Stetch and shape with hands till its as thin as you`d like.Either bake this on a round pizza pan,or a square cookie sheet.Use your favorite sauce and toppings!Please e-mail me and let me know how this turns out!Hope I was helpful!

Answer 2

It's easy. Take one cup of warm water, add one package (2 1/4 tsp) of yeast, and a little sugar. Give it a stir. Let that sit about 10 minutes until it starts to foam.

Then pour it into a bowl and add some flour. Start with a couple cups. Keep kneading it and adding flour until it's a bit elastic but not too dry. It's not that fussy and is largely about personal preference. It should be workable and slightly (not too) sticky. Work in some salt (again, to taste) and some herbs if you want them. Maybe some garlic.

Drizzle a little olive oil into the bottom of a new bowl. Set the dough in the oil and cover with a towel. Let it rise for about an hour.

Cut the dough in half and roll half of it out for one crust. Use oil or flour to prevent sticking. Oil makes a crispier crust.

Preheat a pizza stone at 550 degrees. (Yes, really hot!) Lay the crust on the stone, pinching (not rolling) the edges. Put it in the oven until it just starts to brown (just a few minutes). Remove it from the oven, add the toppings, and put it back in until it looks done. (Again, just a few minutes.)

Repeat for rolling out the second crust.

I've also used the recipe to make one thicker crust, which is good, too.

I'm actually about to make one now!

Answer 3

I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce. Since we only eat one pizza I prepare, double wrap and freeze the second one (without baking it) on the pizza pan. I then bake it at 400°F for about 22 minutes, straight from the freezer, the next time we have pizza.


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16 servings 40 min 20 min prep

Pizza Dough
3/4 tablespoon yeast
1 1/2 cups warm water
1 1/2 teaspoons salt
3 tablespoons oil
4 cups flour
Pizza Sauce
1 (6 ounce) can tomato paste
1/2 cup wine or water
1 teaspoon oregano
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vegetable oil or olive oil
1-2 tablespoon parmesan cheese


In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
Makes enough for two 12 inch pizzas or one 16 inch pizza.
Top with meats, cheese and other toppings

Answer 4

mix the ingredients that emma suggested, what she forgot was to let the dough rise in an oiled bowl, covered with a damp cloth for 1 to 2 hours until doubled in size. Then, instead of punching down and rising again, which is how you make bread, just stretch out, top, and bake.

one other correction, is add the yeast to the water first, this allows the yeast to fully activate before adding to the flour mixture.

Answer 5

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 6

what KIND of pizzza... generic 'American' style, Chicago style, NYC style?

Go to www.pizzamaking.com and learn from reading the forums. You'll learn a lot. But spend 5hrs reading first, trust me.

Forget about recipes calling for 'all purpose' flour... you're much better off with a hi gluten flour (aka high protein) and a baking stone, and a slow multiple day rise using very little yeast.

Answer 7

Brick Oven Pizza Dough:

2 (1/4-ounce) envelopes active dry yeast
2 cups warm water (100° to 110°)
5 cups all-purpose unbleached flour, divided
1 cup coarse-ground whole wheat flour
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme
1/3 cup grated Parmesan cheese (optional)
1/2 cup plus 3 tablespoons extra virgin olive oil, divided

Combine yeast and 2 cups warm water in a 2-cup liquid measuring cup, and let stand 5 minutes.

Combine yeast mixture, 3 cups all-purpose flour, whole wheat flour, next 3 ingredients and, if desired, cheese in a large mixing bowl; add 1/2 cup olive oil. Beat at low speed with an electric mixer until blended, stopping to scrape down sides as necessary. Stir in enough remaining all-purpose flour (about 1/3 cups) to make a stiff dough. (Dough will be smooth.)

Place dough and 1 tablespoon oil in a large lightly greased bowl, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk. Punch dough down.

Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half, and shape into balls. Roll each ball into a 14-inch circle on a lightly floured surface. Place one 14-inch circle onto a lightly floured pizza peel; brush with 1 tablespoon oil, and prick with a fork. Add toppings to pizza dough.

Place pizza gently on floor of brick oven. Repeat procedure with remaining dough circle, and place on floor of brick oven.

Bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.

Note: To bake in a conventional oven, place dough on a lightly floured pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.

To freeze: Divide risen dough in half before kneading, and wrap in plastic wrap. Place in zip-top freezer bags; freeze up to 3 months. Thaw overnight in refrigerator.

Yield: Makes 2 (14-inch) pizza crusts