THE BEST PIZZA DOUGH RECIPE
The best ever. That is all.
Provided by DaNelle Wolford
Time 40m
Number Of Ingredients 8
Steps:
- Place all ingredients in a mixer except oil.
- Mix on high for 8 minutes.
- Divide dough into 3 sections for thin crust or 2 sections for thick.
- Place each dough in a separate bowl greased each with 1/4 c. oil.
- Let rise about 20-30 minutes.
- Dump the contents of a bowl onto parchment paper and very lightly, use two fingers to spread out to desired size.
- Top with sauce, cheese & toppings.
- Transfer entire pizza (including parchment paper) onto preheated pizza stone.
- Bake in oven on the preheated pizza stone at 500 degrees for 8-10 minutes.
- Remove and let cool 10 minutes before cutting.
NO-KNEAD PIZZA DOUGH
Provided by Jim Lahey
Categories Bread Kid-Friendly Party Bon Appétit Small Plates
Yield Makes six 10"-12" pizzas
Number Of Ingredients 3
Steps:
- Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
- Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
- Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
- To make the pizzas:
- During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)
- Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
- If using a pizza stone:
- When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
- Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
- Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
- If using a baking sheet:
- Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
GRANDMA-STYLE PIZZA DOUGH
Grandma-Style Pizza Dough
Provided by Alfia Muzio
Categories Bread Bon Appétit
Yield Makes enough dough for 1 pie (about 6 servings)
Number Of Ingredients 6
Steps:
- Combine 1 envelope active dry yeast (about 2 1/4 teaspoons) and 1 1/2 cups warm water (105-110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
- Mix in 2 tablespoons olive oil, then 2 cups all-purpose flour and 2 teaspoons kosher salt. Add another 2 cups all-purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
- Coat an 18x13" rimmed baking sheet with 1/2 cup olive oil.
- Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
- Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!-about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30-40 minutes.
PIZZA DOUGH
This dough from Giada De Laurentiis is easy to handle and will give you a crispy crust that's also tender.
Provided by Giada De Laurentis
Categories Bon Appétit Pizza
Number Of Ingredients 6
Steps:
- Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
- Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
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.
OVERNIGHT PIZZA DOUGH
Provided by Tori Ritchie
Categories Bake Low Fat Low Cholesterol Bon Appétit
Yield Makes 8 9-inch pizzas
Number Of Ingredients 14
Steps:
- For sponge:
- Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 teaspoon yeast (reserve remaining yeast for dough) and 1/4 teaspoon flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly).
- For dough:
- Add 1 1/2 cups lukewarm water, 2 teaspoons salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add 6 cups flour, 1 cup at a time, beating with dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occasionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface; knead into smooth ball.
- Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours).
- About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently; shape into 16-inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 11/4 hours.
- If using pizza stone, place in oven.
- Preheat oven to 500&Deg;F for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.
- If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.
- Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.
WORLD'S BEST PIZZA DOUGH
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.
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NO-KNEAD PIZZA DOUGH RECIPE | BON APPéTIT
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4.1/5 (585)Estimated Reading Time 3 minsServings 6
- Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
- Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
- DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
BON APPéTIT'S PERFECT PIZZA RECIPE | BON APPéTIT
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4.2/5 (50)Servings 1
- Mix High Mountain flour, freshly milled flour, salt, and 600 g all-purpose flour in the bowl of a stand mixer fitted with the dough hook just to combine.
- Whisk starter and 660 g room-temperature water in a large measuring glass to combine, then add oil and yeast and whisk until well blended.
- Make a well in dry ingredients and pour in starter mixture. Mix on low speed, increasing speed to medium as dry ingredients are incorporated, until well combined. Scrape down sides of bowl and fold in any flour, if needed. Remove bowl from mixer and scrape dough from hook. Cover bowl with plastic wrap; let dough rest at room temperature for 30 minutes.
- Uncover dough and fit bowl back onto mixer. Mix on medium speed until you're able to pinch and stretch a small piece of dough between your fingers until translucent and doesn’t rip, about 10 minutes (dough should look sticky but cohesive, and it should be very elastic and jiggly). Transfer dough to a very large bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot (near the oven is great) until 50 percent expanded in volume, about 3 hours.
GRANDMA-STYLE PIZZA DOUGH RECIPE | BON APPéTIT
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4/5 (378)
- Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.
- Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.
- Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
- Coat an 18x13" rimmed baking sheet with remaining ½ cup oil. Turn out dough onto a rimmed baking sheet and let sit 10 minutes to take off the chill. Gently and gradually stretch dough until it reaches edges and all 4 corners of baking sheet. (If dough springs back or is stiff to work with, let it rest a few minutes before continuing. You may need to let it rest more than once.)
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AIP PIZZA CRUST - BON AIPPETIT
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5/5 (3)Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 442 per serving
- Combine 1/4 cup of warm coconut milk (not boiling) with maple syrup in a small bowl. Add yeast and stir. Wait about 5 minutes for the mixture to start foaming and bubbling. (If the yeast doesn't foam, throw it away and start over.)
- Meanwhile, combine the dry ingredients in a large bowl. Mix well with a spatula and form a well in the middle.
- Then make the gelatin egg by combining the water and gelatin. Whisk until frothy then carefully pour into the bowl. Continue mixing with a spatula until dough is smooth. Then form the dough into a ball.
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THE PERFECT HOMEMADE PIZZA DOUGH ~ RECIPE - QUEENSLEE APPETIT
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4.7/5 (13)Estimated Reading Time 8 minsServings 2Total Time 15 mins
- In the bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl, combine the water, yeast and sugar. Allow to sit for 5-10 minutes or until the yeast is foamy. Add the melted butter.
- Add 3 and 1/2 cups of flour, salt and garlic powder to the yeast mixture and mix on low speed, or by hand using a wooden spoon until combined, about 1 minute.
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