Best Best Pizza Dough Recipes

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THE BEST PIZZA DOUGH



The Best Pizza Dough image

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

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

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.

THE BEST PIZZA DOUGH EVER



The Best Pizza Dough Ever image

Make and share this The Best Pizza Dough Ever recipe from Food.com.

Provided by Northern_Reflectionz

Categories     One Dish Meal

Time 1h25m

Yield 4-6 pizza crusts

Number Of Ingredients 6

2 tablespoons active dry yeast (or 2 packages)
2 cups warm water
1/4 cup vegetable oil
2 teaspoons sugar
2 teaspoons salt
4 1/2-5 1/2 cups flour

Steps:

  • Dissolve yeast in warm water in a bowl.
  • Stir in oil, sugar, salt and FOUR cups of the flour.
  • Beat until smooth.
  • Turn dough onto a floured surface.
  • Knead in enough flour to make dough easy to handle.
  • Knead til smooth 3 to 5 minutes.
  • Place in a greased bowl.
  • Cover and let rise in a warm place til double in size (about 45 minutes).
  • Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
  • Bake pizzas 425°F for 25-30 minutes.

MY "BEST EVER" BREADMAKER PIZZA DOUGH



My

This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty!

Provided by HOUSEMANAGER Charle

Categories     Yeast Breads

Time 3h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

1 1/2 cups water
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons sugar
4 cups all-purpose flour or 4 cups bread machine flour
1 tablespoon of your favorite pizza seasoning (mine is Wildly Delicious Italian)
4 teaspoons fast rise yeast
2 tablespoons cornmeal

Steps:

  • MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
  • REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
  • SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
  • SPREAD with desired sauce, seasonings and toppings.
  • BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
  • I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.

THE BEST PIZZA DOUGH IN THE WORLD!!!!



The Best Pizza Dough in the World!!!! image

Make and share this The Best Pizza Dough in the World!!!! recipe from Food.com.

Provided by Chef Awsome

Categories     European

Time 1h5m

Yield 6 6-ounce pizzas, 12-20 serving(s)

Number Of Ingredients 6

4 1/2 cups unbleached bread flour (high gluten if you can find)
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil (optional)
1 3/4 cups water, ice cold
cornmeal, for dusting

Steps:

  • Mix the flour salt and yeast together in a mixing bowl. Use a mixer or metal spoon and stir in the olive oil and water until the flour is all absorbed about 5 to 7 minutes. if you are having a sticking issue dip the spoon or your hand in cold water.
  • Dust the counter top with flour and transfer the dough over to it. Nead it into a ball and then seperate into six pieces or less dipending on the size of the pizza you want. Take tupaware containers and spray with oil. Add dough to the containers and put in fridge to rise overnight.In the fridge it will keep for 3 days or you can freeze up to 3 months (make sure you cover in oil before freezing).
  • On the day you plan to make the pizza remove the dough from the fridge 2 hours before cooking preheat oven to the highest temp it will go usually about 550F or higher.Toss or role the dough to your desired thickness I prefer thin and place on pan dusted with cornmeal. Add toppings ( remember less is more with a good pizza about 3 to 4 toppings plus cheese and sauce) and bake for 5-8 minutes. If top is done before bottom move pizza to a lower shelf and finish.
  • Let the pizza rest a few minutes before cutting to let the cheese set alittle and enjoy!

Nutrition Facts : Calories 186.4, Fat 0.9, SaturatedFat 0.1, Sodium 341, Carbohydrate 37.4, Fiber 1.3, Sugar 0.2, Protein 6.3

KITTENCAL'S BEST GARLIC PIZZA DOUGH FOR THE BREAD MACHINE



Kittencal's Best Garlic Pizza Dough for the Bread Machine image

I sometimes add in some dried herbs like oregano or basil it really adds tons of extra flavor, this recipes makes a lovely soft chewy crust and I don't think you will searching any further once you try this dough, it also makes great calzones :)

Provided by Kittencalrecipezazz

Categories     Breads

Time 1m

Yield 1 (14-inch) pizza crust

Number Of Ingredients 8

6 ounces warm water (3/4 cup)
3 teaspoons dry skim milk powder
2 tablespoons olive oil (or use vegetable oil)
1 tablespoon minced fresh garlic (can use more garlic)
2 cups bread flour
2 teaspoons sugar
1 teaspoon salt
2 teaspoons dry yeast

Steps:

  • Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water).
  • Press the dough cycle and start.
  • Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough.
  • When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.
  • Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).
  • Stretch into desired size for your pizza pan.
  • *Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.

Nutrition Facts : Calories 1235.8, Fat 30.1, SaturatedFat 4.2, Cholesterol 0.8, Sodium 2365.1, Carbohydrate 207.7, Fiber 9.1, Sugar 11.4, Protein 31.1

BEST BREAD MACHINE PIZZA DOUGH



Best Bread Machine Pizza Dough image

This recipe makes 2 lbs. of dough, which I make into 2 medium sized pizzas. You can also use this for stromboli or calzones.

Provided by Karen..

Categories     Yeast Breads

Time 1h30m

Yield 2 pounds

Number Of Ingredients 5

3/4 teaspoon salt
4 cups all-purpose flour
1 (2 1/4 teaspoon) packet active dry yeast
1 3/8 cups room temperature water
3 tablespoons extra virgin olive oil

Steps:

  • Add all ingredients to bread machine and run on "dough" cycle.
  • When cycle is done, punch down dough and remove from machine.
  • Keep in a bowl coated with olive oil and allow to rest until you're ready to roll out.
  • (Only for a few minutes, or it will start to rise again.).

Nutrition Facts : Calories 1103.6, Fat 23, SaturatedFat 3.2, Sodium 884.6, Carbohydrate 192.6, Fiber 8, Sugar 0.7, Protein 27.6

WORLD'S BEST PIZZA DOUGH



WORLD'S BEST PIZZA DOUGH image

Categories     Pizza

Yield 2 pizzas

Number Of Ingredients 8

1 1/2 cups very warm water
2 t. yeast (one packet)
2 t. sugar (I use brown)
16 ounces (2 3/4 cups) bread flour (or all purpose)
3 1/2 ounces (1/2 cup) semolina flour
1 t. salt
I increase the semolina a little and scale back the regular flour to make it a little crispier
** You'll also use a little olive oil to coat your rising bowl.

Steps:

  • Can do this in a food processor or stand up mixer. Place very warm water, yeast, and sugar in food processor and pulse to mix. Recipe suggests you use "hot to the touch" tap water, when it cools on your way to the processer, it will remain "very warm". Let sit while you measure your dry ingredients. Allow at least 3 miutes for the yeast to work. You should see small bubbles form in the liquid. Dump the dry ingredients in and turn on the fool processor (use the bread attachment if using a stand up). Mix until the dough forms a ball. If the dough is too wet add a bit of flour, but too wet is better than too dry. The dough will also loose some of it's stickiness as it rises. Place a T. of olive oil in a large bow. Lightly coat the ball of dough with the olive oil. Cover with clean kitchen town and let rise for at least an hour.

THE WORLD'S BEST BREAD MACHINE PIZZA DOUGH RECIPE



The World's Best Bread Machine Pizza Dough Recipe image

Make and share this The World's Best Bread Machine Pizza Dough Recipe recipe from Food.com.

Provided by FritzFamily

Categories     Breads

Time 2h30m

Yield 2 Pizzas

Number Of Ingredients 12

1 1/3 cups water (Or 1 Cup Water and 1/3 Cup Flat Beer for better flavor)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon honey
1 1/4 teaspoons salt
2 tablespoons cornmeal
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon italian seasoning
1 1/2 teaspoons yeast

Steps:

  • Add ingredients to machine in the order listed.
  • Set to "Dough" mode and let the machine run through its cycle.
  • Once completed, place in greased pan to rise about 20-30 min, and split in half.
  • If you aren't going to use the dough right away, fear not. Simply divide the dough and place in ziplock bags, then stack flat to be used as needed.
  • When the special day arrives, slap it on a cornmeal/floured surface, and roll flat, If you're fortunate enough to have a wife who doesn't mind you twirling it in her kitchen (like me -- as long as I clean up my own messes) -- have fun with it before going for the big-bake!
  • Add light layer of sauce and pre-bake your crust at 400 degrees for 5-7 minutes.
  • Believe me--you'll want to follow this step (thank me later).
  • Remove from oven and add toppings of your choice.
  • Bake in oven at 400F degrees until done(approx 20 minutes, depending upon topping thickness).
  • Enjoy! (When you've fully enjoyed yourself, be sure to take a picture and/or leave your review--updates/comments/suggestions are welcome!).

Nutrition Facts : Calories 975.1, Fat 16.1, SaturatedFat 2.3, Sodium 1649.2, Carbohydrate 180.1, Fiber 7.4, Sugar 5.6, Protein 24.5

BEST PIZZA DOUGH EVER RECIPE



BEST PIZZA DOUGH EVER RECIPE image

Categories     Bread     Pasta     Dinner

Yield 6 6 ounce pizza crusts

Number Of Ingredients 6

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

Steps:

  • 1. Stir together the flour, salt, and instant yeast in in the bowl of an electric mixer. On low speed with the paddle attachment, stir in the oil and the cold water until the flour is all absorbed. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky. 2. Sprinkle flour on the counter and transfer the dough to the counter. Parchment a sheet pan. Cut the dough into 6 equal pieces. Sprinkle flour over the dough. Gently round each piece into a ball. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag. 3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.) 4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.

BEST EVER GLUTEN FREE PIZZA DOUGH



BEST EVER GLUTEN FREE PIZZA DOUGH image

Categories     Bread     Bake     Fourth of July     Super Bowl     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 1 large pizza crust

Number Of Ingredients 7

3 c. tapioca starch (or tapioca flour)
3 eggs
1/4 c. canola oil
1/4 c. shredded mozzarella cheese
1/4 c. shredded cheddar cheese
1/8 c. shredded Parmesan cheese
1/4 c. of milk

Steps:

  • Preheat oven to 375 F. Combine first five ingredients (all but milk) in a large bowl. Beat on medium speed for 2 minutes. Very slowly and gradually add a little milk until a sticky dough is formed. You probably won't use the entire 1/4 c. of milk, but if you need more, add more. Bake at 375 F for 18 minutes or until golden brown around the edges. Top with high quality pizza sauce and your favorite toppings and bake for another 12-16 minutes or until cheese is bubbly.

BEST BREAD MACHINE PIZZA DOUGH



Best Bread Machine Pizza Dough image

This recipe is based on the Itty Bitty Cookbooks "The Bread Machine Cookbook 2" and altered just a bit. Works so well to make 2 14" yummy pizza crusts - why buy that nasty stuff from the store? Okay, I've tweaked it again and we all love the additions. Enjoy!

Provided by HeidiRenee

Categories     Yeast Breads

Time 1h35m

Yield 2 14

Number Of Ingredients 7

1 1/3 cups water
3 tablespoons olive oil
1 teaspoon salt (I use garlic salt)
2 teaspoons dried oregano
2 cups all-purpose flour
2 cups bread flour
2 teaspoons yeast

Steps:

  • Always start with liquids on the bottom and pile up dry ingredients as listed.
  • Set bread machine for "dough" setting and remove when machine finishes.
  • Depending on your dough cycle allow bread to rise if it hasn't once.
  • Punch down, divide in half and let rise.
  • Throw or roll into 14" circle, place on pan and let rise again for about 20 minutes.
  • Top with your favorite toppings and enjoy!
  • We bake in a hot 450 degree oven for between 12-20 minutes depending on the pizza and where it is in the oven.

Nutrition Facts : Calories 1103.9, Fat 23, SaturatedFat 3.2, Sodium 1173.5, Carbohydrate 192.9, Fiber 8, Sugar 0.7, Protein 27.5

BEST PIZZA DOUGH



Best Pizza Dough image

Number Of Ingredients 7

2-1/4 teaspoons dry active yeast
1/2 cup tepid water (not over 110 degrees F)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups all purpose flour
1 teaspoon kosher salt

Steps:

  • In an electric mixer stand bowl, combine the tepid water, sugar and yeast. Cover and let it proof about 5 minutes.
  • Add milk and olive oil
  • Add flour and kosher salt and turn the mixer on low until flour is incorporated and increase the speed slightly and let it mix 7 minutes.
  • The dough will be soft, turn it on to a floured surface and let it sit 2 minutes. Knead about 20 times and roll into a ball.
  • Put enough olive oil in a bowl to be able to roll the ball of dough in it and cover the bowl with a cloth. Let the dough rise about one hour.
  • Divide the dough into two balls and shape and stretch the dough to create your pizza dough ready to be garnished

BEST PIZZA DOUGH RECIPE



Best Pizza Dough Recipe image

I call it the best pizza dough recipe simply because I've been messing with pizza dough recipes for a few years now, and this is my best so far. It has taken quite a lot of trial and error with different flours; all-purpose, bread-flour, whole wheat, unbleached...even cake flower. I also have been trading out ratios for yeast...

Provided by Maggie May Schill

Categories     Pizza

Time 2h

Number Of Ingredients 6

4 c unbleached organic bread flour
1 tsp sugar
1 tsp salt
1 envelope dry yeast
1 1/2 c warm water (between 110'f and 115'f, use instant read thermometer.)
4 Tbsp extra virgin olive oil, divided.

Steps:

  • 1. In a large mixing bowl combine flour, salt, yeast and sugar.
  • 2. Add water and 2 Tablespoons of the olive oil and mix together with hands. (if you use a stand mixer instead of doing it by hand be sure to grease the paddle of the stand mixer.)
  • 3. Kneed with hands until it makes a smooth ball. Side note: If dough is too stiff and breaks apart easy add one Tablespoon of water until it lets up. Or if it is too sticky and won't form a smooth ball add one tablespoon of flour at a time until it behaves.
  • 4. Dust a clean counter surface with flour and turn dough out onto the counter.
  • 5. Kneed dough for about 5 minutes to get the gluten acting all elastic-like! You have to kneed until the dough is not the least bit sticky and is flexible enough to be pulled thinly. If you hold the dough up to the kitchen light you should be able to pull the dough until it is so thin you can see the light through the dough. That's when you know it is perfect. Beware you can over kneed dough... in which case I say enjoy your yeast rolls, because if you over kneed it to the point the gluten is so taunt that it starts to tear easy when stretched yeast rolls are one of the only options for not wasting the dough.
  • 6. Grease a large mixing bowl with remaining 2 Tablespoons of olive oil and place dough ball in bowl and cover with a clean cloth.
  • 7. Allow pizza dough to sit in bowl for 2 hours where it will almost double in size.
  • 8. Remove dough from bowl and turn back out onto a floured counter top. Cut dough ball equally in half.
  • 9. You now have two dough chunks ready to be tossed into 14 inch pizzas!!! :-D

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