My Very Favorite Pizza Dough Recipes

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

Ingredients

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.

PIZZA DOUGH

Pizza Dough image

For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.

Provided by Bobby Flay

Time 1h30m

Yield 2 (14-inch) pizza crusts

Number Of Ingredients 6

Ingredients

3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Steps:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

MY VERY FAVORITE PIZZA DOUGH

My Very Favorite Pizza Dough image

I found this recipe in an old church cookbook and have been using it for years now. Even though I have tried quite a few other pizza crust recipes, I always end up coming back to this one.

Provided by TexasToast R

Categories Low Cholesterol

Time 45m

Yield 2 Pizzas, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons yeast (or 2 pkgs)
2 tablespoons sugar
2 cups warm water (115-120 degrees)
2 teaspoons salt
1/4 cup oil (vegetable or olive oil)
1/2 cup oat bran (optional)
4 1/2-6 cups flour (my favorite combination is half bread flour and half whole wheat flour, but I have also used all-pur)
cornmeal, for sprinkling pizza pans
cooking spray

Steps:

Mix yeast and sugar and dissolve in warm water. Let stand for about 5 minutes. Add in salt, oil and oat bran, if desired.
Mix in 4 1/2 cups of flour. Then continue to add additional flour (up to 6 cups) and knead until dough is smooth and elastic (I use my Kitchenaid with the dough hook attached--dough should clean the side of the bowl).
Place into a greased bowl, turning once, cover and allow to rise until dough is doubled in bulk.
Prepare 2 large (14 inch or larger) pizza pans by coating them with cooking spray and sprinkling lightly with cornmeal.
Punch down and roll dough to fit 2 large pizza pans.
Top as desired.
For a crust that is crispy on the bottom, place pizza on the bottom rack in a cold oven, set the oven for 500° and bake for about 20 minutes or if the oven is already hot, bake at 500° for 10-15 minutes (watch closely).

Nutrition Facts : Calories 169.1, Fat 3.9, SaturatedFat 0.5, Sodium 293.1, Carbohydrate 29, Fiber 1.4, Sugar 1.7, Protein 4.2

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

Ingredients

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.

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