Best Amys Pizza Dough Recipes

EASY HOMEMADE PIZZA DOUGH

Steps:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you're doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
• Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, margherita pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
• Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
• Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

AMYS PIZZA DOUGH

Steps:

• combine first two ingredients.
• in separate bowl dissolve sugar an yeast into the water.
• add wet ingredient to flour mixture
• let dough sit (rise) approximate 1 hour, (the dough should double in size).
• take dough out of bowl, and roll out, or fling in air, however you want to strech into crust, and place on pizza pan.
• bake crust at 375 for 10 minutes
• take out and a pizza toppings bake at 375 for 10-15 minutes more.

MY VERSION OF AMY'S ROASTED VEGGIE PIZZA

Steps:

• 1. Roast your pepper! Place pepper in toaster over, or hold over flame and char the pepper skin until it is black all over. Place in a bowl and cover with cling film. Let steam for about 10 minutes. After steamed, rinse pepper under cold water and peel off skin and seeds. Dry pepper with paper towel, and chop pieces into dice size.
• 2. Meanwhile, make your sweet onion sauce! Chop the onions and add to pan in hot olive oil. Add S&P and brown sugar and caramelize until brown, about 15 to 20 minutes. Halfway through, add water to de-glaze pan if bottom of pan gets too dark. Cook until onions are very soft and water is full cooked out.
• 3. Put onion mixture in food processor and blend into a puree. Set aside. Depending on how much you like on your pizza, you may have extra. Refrigerate and use on sandwiches! Yum!
• 4. Rinse and dry pan, and heat about 2-3 T of olive oil. Add sliced mushrooms and saute until browned. Set aside.
• 5. Drain artichokes and chop into smaller pieces.
• 6. Roll out pizza dough according to Pillsbury instructions on baking sheet.
• 7. Assemble your pizza. Start by spreading sweet onion sauce on dough. Then add cooked mushrooms, diced roasted peppers, artichoke hearts, and sprinkle chopped cilantro on top. Lightly sprinkle 1 tsp. of garlic powder over pizza and bake about 20 minutes until crust is browned and toppings are bubbly!
• 8. Season pizza again with a little S&P. Let pizza rest about 2-3 minutes to set a little before slicing.

QUICK AND EASY PIZZA CRUST

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.