Looking for a great pizza Dough recipe.?

Question

I had one that called for scalded milk but lost it.

Please don't give me the standard dough recipe as I don't get enough rise & elasticity from it.

I have used the recipe on the package but find it's poor quality dough.

I worked as a waitress in pizza places and know good quality dough with plenty of rise & elasticity.

Answer 1

It's not all about the ingredients with good dough. It's how you work it that will get you the best results. Follow these directions from my website and it will be exactly what your looking for. Good New York style dough!

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

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!

Answer 2

Also, just so you know. Wal-mart in the deli section makes their own pizza dough. It comes in wheat and white. Each bag makes one full pizza and it only runs 88 cents here. I found it's a lot quicker, easier, and cleaner for the whole make your own pizza thing.

Answer 3

If you are not getting enough rise or elasticity, you are doing something wrong. I use the recipe on the yeast package and have never had a problem.

Answer 4

Deep-Dish Pizza Dough:

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.

Answer 5

i buy the philsbery pizza dough in the can and just roll it out, simple and cheap

Answer 6

i use the standard recipe and add an extra envelope of yeast perfect!