Pizza Dough Mix Recipes

PIZZA DOUGH I

Steps:

• Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
• Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

PIZZA DOUGH

Steps:

• Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
• In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
• Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
• If using straight away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
• Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there's one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

PIZZA CRUST

Steps:

• In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
• For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.

PIZZA DOUGH

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.

GLUTEN FREE PIZZA DOUGH RECIPE

Steps:

• Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
• (From scratch: whisk together dry ingredients except yeast; set aside.)
• In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water.
• Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon - stir as long as you can!)
• Preheat oven with stone to 500°F (static)/475° F (convection).
• Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
• Remove top parchment and transfer pizza to hot stone.
• Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
• Remove to spread warm sauce and toppings, then bake for 2 more minutes.
• Preheat the oven to 375° F (static)/ 350° F (convection).
• Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
• After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
• Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.

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.