Best Perfect Pizzeria Pizza Dough Recipes

PERFECT PIZZERIA PIZZA DOUGH

Steps:

• 1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes. ( Make sure it foams. If it doesn't foam, your yeast may be outdated.)
• 2. In bowl of food processor fitted with large blade, combine flour and salt. Pulse 3-4 times. With motor running (on dough setting, if you have one) slowly add yeast mixture, allowing each addition to mix before adding the next. Continue processing until dough forms a ball and cleans the sides of the bowl. After the ball forms and cleans the sides, process for a few more minutes. If dough seems dry, add warm water 1/2 TB. at a time until a ball forms. If it's too wet (ball of dough doesn't form) add flour 1/2 TB. at a time. You will know you have the right consistency when the dough ball forms, the dough ball cleans the sides of the bowl and the dough is as smooth as a baby's bottom. =) If it's not a really smooth dough ball, return it to the bowl and follow instructions for too wet or too dry above.
• 3. Coat inside of large bowl with olive oil. Place dough in bowl. Turn once to coat and cover with sprayed saran wrap. Set in warm place and allow to rise for 1 1/2 hours.
• 4. After 1 1/2 hours, your beautiful dough is ready to be placed on a 16 inch pizza pan oiled with 1 TB. of olive oil. (Can sprinkle with yellow corn meal, if you wish.) Press evenly to sides of pan. Don't leave the dough too thick. Add your desired toppings and bake at 400 degrees. No par-baking required. The photo at left is my BLT Pizza... Perfect crust every time!
• 5. *** I like to warm a few TB. of olive oil with a halved garlic clove in the micro until very warm and then brush this on the crust right when it comes out of the oven. Yum!
• 6. ~Just A Few Tips On Yeast Doughs~ ( ...or why it took me so many years of making bad pizza dough. lol) I sure can't speak for everyone, but I made some kind of dumb mistakes (...over and over) when attempting yeast doughs. Let me go over a few so that it won't take you as long to figure it out as me. I am by no means an expert yeast bread maker. There are many outstanding cooks on here who could run circles 'round me. But, I was making some very common, newbie mistakes and it took me awhile to get my act together. So here goes... * Water temp is very important! Too hot or too cold and your dough will not rise and your pizza crust will be hard and chewy. Think very warm bath water. * YES, you do have to proof your yeast. Always. lol Give those little guys a warm bath with a little sugar and you will "wake them up" so that they are ready to get to work on your dough. If it bubbles, your yeast is happy as can be and ready to get to work. No bubbles? Stop right there. Your yeast is either old, or your water temp is off. Buy fresh yeast for the best result. (Throw out the stuff from 3 Christmases ago!) * Use Red Star "Quick-Rise" Yeast. It's wonderful and forgiving if your water temp is too high, another of my newbie mistakes. Not a paid spokesperson and I own no stock in the company (...but I wish I did. Red Star... Give me a call and we'll talk... lol.) * Allow enough time for the dough to rise! If the recipe says rise for 1 hour, it means 1 hour... not 30, 35, 40 minutes. If you don't have time to let it rise, but figure it will be okay anyway, it won't. Save the recipe for another day. * Use the right size pan. If the dough is for a 16 inch pan and you use a 12 inch pan and figure that it's fine... nope. Smaller the pan, thicker the dough. Thick dough equals "bready" crust. Too thin it can be too thin to hold up and may burn. Just like The Three Bears... not too thick and not too thin. Medium is just right. Happy Pizza Making! Peg =)

THE BEST PIZZA DOUGH

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.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

PERFECT PIZZA DOUGH

Steps:

• Place 1/4 cup of the warm water in a small bowl.
• Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water.
• Let the yeast float there for 1 minute, then stir it into the water.
• Let the yeast"proof" for 10 minutes.
• It should bubble a bit; if it doesn't, the yeast is outdated and inactive.
• Pour the yeast mixture into a large bowl, then stir in the remaining water and the olive oil, flour, and salt.
• With a wooden spoon, mix the dough until it forms a ball.
• On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic.
• Coat the inside of a large glass or ceramic bowl with olive oil.
• Press the ball of dough into the bottom of the bowl, then flip it over so the oiled side is on top.
• Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours.
• Makes 1 1/2 pounds of dough.

ROBERTA'S PIZZA DOUGH

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.