How can you make Pizza dough from scratch?

Question

ingreinets to make pizza dough

Answer 1

here is a recipe..I have not tried yet..

John Russell’s Pizza Dough

Pizza. Does any kind soul out there have a tasty recipe that is fairly simple to make?
Here's one that came with my pizza stone, with proportions fine-tuned from experience:

2 3/4 cups all-purpose flour.
1 "thing" of yeast -- 1 heaping tablespoon fast-rising yeast, or I guess you can try the individual packets the first few times until you get the hang. Cheat on the high side for a puffier crust.
1 cup water. Decrease slightly if crusts wind up too large.
1/2 teaspoon salt.
2 tablespoons sugar. Cheat on the high side for a puffier crust.
3 tablespoons olive oil.

Heat oven at 400° Fahrenheit.
Mix 1 3/4 cups of flour in a bowl with everything else. (Or follow the yeast instruction about what to mix first. I use fast-rising yeast where the only extra step is to heat the water and oil on about "3" first.) Keep the other cup of flour to the side. Splash some on the counter and some on your hands.
Drizzle about another 1-1.5 tablespoons of olive oil into a second, larger bowl that sits warming on the stove.
Mash the contents of the first bowl together until all the liquid is soaked up and evenly distributed. Dump the dough onto the counter and knead until you can't knead anymore. Remember, it's good to feel kneaded. Each time the dough starts to feel sticky and damp, add a bit more of the reserved flour. Don't worry if you don't use all the reserved flour. The first couple of times, skimp a tiny bit on the water to make sure you don't wind up with over-sticky dough.
When your hands are crying out for mercy, roll the dough up into a ball (just bigger than a grapefruit) and put it in the oiled bowl. Roll it around to oil up the dough. If the bowl doesn't feel toasty warm, move it to a warmer part of the stove. Cover the bowl with a warm damp cloth.
With fast-rising yeast, the next step occurs about 45 minutes later. With regular yeast, up to 1/2 hour(?) more (i.e. 1 hr 15 min of rising). The dough should be pushing up against the covering cloth. Mash it down with your fist. Turn the oven up to 450. If dough is slow to rise, move it again to a warmer spot on the stove. As a last line of attack, put the bowl on an element that was on "low" and has been off for about 10 minutes.
Wait another 15 minutes, roll out the dough onto whatever you're going to cook it on, and flatten it and form the crust. At this point the oven is ready to cook it for 20-25 minutes at 450.

To keep the pizza from sticking on to the baking surface:
 Sprinkle a little cornmeal on the surface first (at least for a pizza stone, dunno about metal pans).
 Cheat on the high side for the temperature. Don't accept less than 450.
 Cheat on the low side for the flour and water, so the crust doesn't spill over the baking surface.
Total time = about 2 hours.
http://www.johnrussell.name/recipes/pizza.htm

Answer 2

* 1 envelope (2 1/4 tsp) active dry yeast OR 10 g fresh yeast
* 1 C water (105-110 F for active dry, cooler for fresh yeast)
* 2 1/4-2 3/4 C flour
* 1 tsp salt
* olive oil


Directions

1. Dissolve yeast in water.
2. In a large mixing bowl, stir together 2 1/4 C flour and salt.
3. Add yeast mixture and stir until smooth. Let the dough rest 10 minutes.
4. Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour.
5. Divide the dough into 2 balls. (Each will make a 10 inch pizza.)
6. Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.
7. Roll out, and use in your favorite pizza dish.

Answer 3

use a good bread dough recipe and omit the sugar.
Basic pizza dough recipe
3 cups of flour
1 packet of quick rising yeast
I teaspoon of salt
1 cup of luke warm water
2 tablespoons of olive oil

Mix the Yeast in the warm water.
In a mixing bowl combine the flour and salt, add the water and Yeast mixture and 1 1/2 tablespoons of olive oil. mix together and knead it for about 10 minutes. Place the remaining half tablespoon of oil in a bowl and put the dough onto the oil and then flip it so that the top and bottom of the dough is oiled. Allow the dough to double in size. About 35 minutes. It's ready for making pizza.

Answer 4

Here is an option that you might not have thought of. You can purchase frozen bread dough (Bridgeford) at your supermarket and use that for pizza dough. If you are determined to make the dough from scratch I suggest using the recipes that call for "rapid rise" yeast. As this saves a lot of time and results will be excellent.

Answer 5

[1-tablespoon / 15-mL] pack active dry yeast
1 cup [250 mL] lukewarm water [105° to 115°F / 40 to 46°C]
1 teaspoon [5 g] sugar
1/2 teaspoon [2.5 mL] salt
3 tablespoons [45 mL] vegetable oil
2 1/2 cups [350 g] all-purpose flour

Into a bowl, sprinkle yeast over lukewarm water.
Add sugar, salt, vegetable oil and flour; well mix, using a wooden spoon or with your hands, for 1 minute.
Leave to rest for 10 minutes.
Grease 2 pizza sheets.
Spread dough onto sheets.
Cover and set aside for 20 to 30 minutes, until doubled in volume.

Answer 6

GOOD 'N EASY PIZZA DOUGH
FOR DOUGH:
1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour

If using self-rising flour, omit salt in dough.) Note: Unbleached flour can be used in this recipe.
Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 5 minutes).
Heat oven to 425 degrees OR 200 C.

Answer 7

Basic Pizza Dough
Ingredients

1 1/2 tsp. active dried yeast
1 C. lukewarm water
pinch sugar
1 tsp. salt
3-3 1/2 C. all-purpose flour

Directions

Warm a medium mixing bowl by swirling some hot water in it. Drain. Place the yeast in the bowl and pour on the warm water. Stir in the sugar, mix with a fork, and allow stand until the yeast has dissolved and starts to foam, 5 - 10 minutes. Use a wooden spoon to mix in the salt and about 0ne-third of the flour. Mix in another third of the flour, stirring with the spoon until the dough forms a mass and begins to pull away from the sides of the bowl. Sprinkle some of the remaining flour onto a smooth work surface. Remove the rough from the bowl and begin to knead it, working in the remaining flour a little at a time. Knead for 8 to 10 minutes. By the end the dough should be elastic and smooth. Form into a ball. Lightly oil a mixing bowl. Place the dough in the bowl, rotating it to grease the dough's surface. Stretch a moistened and wrung-out across the top of the bowl, and leave it to stand in a warm place until the dough has doubled in volume, about 40 to 50 minutes or more, depending on the type of yeast used. To test whether the dough has risen enough, poke two fingers into the dough. If the indentations remain, the dough is ready. Punch the dough down with your fist to release the air. Knead for 1 to 2 minutes. If you want to make 2 medium pizzas, divide the dough into 2 balls. If you want to make 4 individual pizzas (in pans 10 1/2 in. in diameter) divide the dough into 4 balls. Pat the ball of dough into a flat circle on a lightly floured surface. With a rolling pin, roll it out to a thickness of about 1/4 inch large than the size of the pan for the rim of the crust. Place in a lightly oiled pan, folding the extra dough under to make a thicker rim around the edge. If you are baking the pizza without a round pan, press some of the dough from the center of the circle towards the edge to make a thicker rim. Place it on a lightly oiled flat baking sheet. The dough is now ready for filling.

2nd :
--NY Style Dough-
- 1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into portions: 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes) Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1-2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape. Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven

Answer 8

The ingredients are:
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast
2 T honey
1/4 cup olive oil
1/2 tsp. salt

The recipe is here: http://www.fabulousfoods.com/recipes/breads/yeast/pizzadough.html

Answer 9

1