Best All Purpose Pizza Dough Recipes
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC PIZZA DOUGH
Basic pizza dough recipe. With a few ingredients and a couple of hours you'll be 'da bomb' and the whole family will forget about that local pizza joint down the block!
Provided by Dave
Categories Bread Pizza Dough and Crust Recipes
Time 2h40m
Yield 16
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
- Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
- Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
- Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
- Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
- Bake in the preheated oven until golden, 18 to 24 minutes.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 18.3 g, Fat 2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 121.1 mg, Sugar 0.8 g
PIZZA DOUGH I
This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.
Provided by Gudny Bjorg Kjaerbo
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 15
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g
ROBERTA'S PIZZA DOUGH
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, main course
Time 20m
Yield Two 12-inch pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams
BASIC PIZZA DOUGH
Provided by Food Network Kitchen
Time 2h10m
Yield two 1-pound dough balls
Number Of Ingredients 5
Steps:
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
QUICK AND EASY PIZZA CRUST
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
Provided by CHEF RIDER
Categories Bread Pizza Dough and Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g
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All Purpose Pizza Dough Recipes - Understanding the Basics
Making pizza at home has become incredibly popular these days. Whether you prefer thick crust or thin, the key to a delicious slice of pizza is the dough. However, making the perfect pizza dough can be tricky, even for experienced cooks. There are a few basic principles that need to be understood before moving on to the recipe.Ingredients
Typically, pizza dough requires only four basic ingredients: flour, water, salt, and yeast. However, the type of flour and yeast used can make a big difference in the final outcome. While all-purpose flour is the most commonly used, bread flour can give your dough added structure and a chewier texture. Similarly, different types of yeast, such as active dry yeast and instant yeast, can affect the rising time and texture of the dough.Measuring
Measuring ingredients correctly is crucial to ensuring a successful pizza dough. Too much flour can result in a dry, tough dough, while too little water can cause the dough to be too dry and difficult to work with. Using a kitchen scale to measure ingredients in grams or ounces is the most accurate method. However, if you don't have a scale, using measuring cups and spoons is still effective as long as you are consistent with the measurements.Mixing and Kneading
Once the ingredients are measured and ready, it's time to mix them together. Most recipes will call for mixing the flour, yeast, and salt together in a large bowl, then adding the water gradually while stirring until the dough comes together. Once the dough has come together, it needs to be kneaded for 5-10 minutes. Kneading will help develop the gluten in the dough, which is crucial for structure and texture.Rising
After kneading, the dough needs to rise in a warm place until it has doubled in size. This can take anywhere from 30 minutes to several hours, depending on the temperature and type of yeast used. It's important to cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Once the dough has risen, it can be punched down and shaped into whatever pizza crust you desire.Baking
Every pizza dough recipe will have its own baking instructions, but in general, the pizza should be baked in a preheated oven at a high temperature, anywhere from 425-500°F. The baking time will also vary depending on the thickness of the crust and the toppings.All Purpose Pizza Dough Recipes - Recipe Ideas
Now that you understand the basics of making pizza dough, it's time to put it into practice. Here are three all-purpose pizza dough recipes to get you started.1. Basic Pizza Dough
Ingredients:- 2 ¼ cups all-purpose flour
- 2 ¼ tsp active dry yeast
- 1 tsp salt
- ⅔ cup warm water
- 2 tbsp olive oil
Instructions:
1. In a large bowl, mix together the flour, yeast, and salt.
2. Add the water and olive oil, and stir until the dough comes together.
3. Knead the dough for 5-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours.
5. Punch down the dough and shape it into your desired pizza crust.
6. Add your desired toppings and bake in a preheated oven for 12-15 minutes at 425°F.
2. Whole Wheat Pizza Dough
Ingredients:- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tbsp honey
- 1 tbsp olive oil
- 1 ¼ cups warm water
Instructions:
1. In a large bowl, mix together the whole wheat flour, all-purpose flour, yeast, and salt.
2. Add the honey, olive oil, and warm water, and stir until the dough comes together.
3. Knead the dough for 5-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours.
5. Punch down the dough and shape it into your desired pizza crust.
6. Add your desired toppings and bake in a preheated oven for 12-15 minutes at 425°F.
3. Garlic Herb Pizza Dough
Ingredients:- 2 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- ⅔ cup warm water
- 2 cloves garlic, minced
- 2 tbsp fresh herbs (such as rosemary, thyme, or basil), finely chopped
- 2 tbsp olive oil
Instructions:
1. In a large bowl, mix together the flour, yeast, salt, and sugar.
2. Add the water, garlic, herbs, and olive oil, and stir until the dough comes together.
3. Knead the dough for 5-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours.
5. Punch down the dough and shape it into your desired pizza crust.
6. Add your desired toppings and bake in a preheated oven for 12-15 minutes at 425°F.