Pizza Dough With Yeast 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.

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

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.

BASIC PIZZA DOUGH



Basic Pizza Dough image

Provided by Food Network Kitchen

Time 2h10m

Yield two 1-pound dough balls

Number Of Ingredients 5

1 tablespoon sugar
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt

Steps:

  • Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
  • Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

SUPER FAST AND EASY PIZZA DOUGH/ CRUST



Super Fast and Easy Pizza Dough/ Crust image

A recipe from Fleischmann's. Always good. You can substitute 1 cup of whole wheat flour for one cup of the white flour. You can add in some parmesan cheese if you'd like. Or, you can replace 1/2 cup of cornmeal for 1/2 cup of the flour. Have fun experimenting.

Provided by Sarah Chana

Categories     Breads

Time 40m

Yield 1 14

Number Of Ingredients 7

3 -3 1/2 cups flour, divided
1 (1/4 ounce) package fast rising yeast (about 2 1/4 tsp)
3/4 teaspoon salt
1 cup very warm water
2 tablespoons olive oil
2 teaspoons oregano (optional) or 2 teaspoons rosemary (optional)
1 minced garlic clove (optional)

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
  • Stir in the very warm water and oil. Mix well.
  • Add enough of the remaining flour to make a soft dough.
  • Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
  • Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
  • Form dough into smooth ball(s). Roll dough to fit the pan(s).
  • Top with your favorite sauce and toppings.
  • Bake at 400F for 20 to 30 minutes or until done.

Nutrition Facts : Calories 1626.7, Fat 31.2, SaturatedFat 4.4, Sodium 1762.9, Carbohydrate 289.1, Fiber 12, Sugar 1, Protein 41.6

PIZZA DOUGH WITH YEAST



Pizza Dough With Yeast image

Provided by Oliver Strand

Categories     quick, project, main course

Time 20m

Yield Dough for 4 12-inch pizzas or 5 9-inch pizzas

Number Of Ingredients 5

12 ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
10 ounces high-gluten flour like King Arthur's Sir Lancelot (about 2 cups)
1/2 ounce salt (about 4 teaspoons)
1 teaspoon instant yeast
Additional flour, for dusting

Steps:

  • Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.
  • Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 1 gram, Carbohydrate 99 grams, Fat 1 gram, Fiber 4 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 0 grams

ROBERTA'S PIZZA DOUGH WITH STORE-BOUGHT YEAST



Roberta's Pizza Dough With Store-Bought Yeast image

It took a long time to get the pizza dough recipe at Roberta's right. Our pizza crust reaches back to some Italian traditions but it's not classic Neapolitan.

Provided by Carlo Mirarchi

Categories     Pizza     Bake     Bread     Flat Bread     New York

Yield Makes 2 (8½-ounce) rounds of dough, enough for 2 (12-inch) pizzas

Number Of Ingredients 5

306 grams (2½ cups) fifty-fifty blend of 00 flour and King Arthur all-purpose flour
8 grams (scant 2 teaspoons) fine sea salt
4 grams (scant 1 teaspoon) fresh yeast, or 2 grams (scant ½ teaspoon) active dry yeast
4 grams (scant 1 teaspoon) good olive oil
202 grams (1 cup minus 1 tablespoon) lukewarm water

Steps:

  • In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
  • After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
  • Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.
  • Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor.

PIZZA DOUGH (WITH NO YEAST)



Pizza Dough (With No Yeast) image

I like this recipe because it's simple and uses ingredients I always have on hand. I got it from my dad, I can't say for sure where it originally came from, but maybe from a Betty Crocker cookbook. This dough also works well for making meat pies.

Provided by _Ally_

Categories     Breads

Time 30m

Yield 2 pizzas

Number Of Ingredients 6

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/4 cup salad oil
2 tablespoons salad oil

Steps:

  • Heat oven to 425°F.
  • Measure ingredients (except 2nd amount of salad oil) into a bowl.
  • Stir vigorously until mixture leaves the side of the bowl.
  • Gather dough together and press into a ball.
  • Knead dough in bowl 10 times to make smooth then divide dough in half.
  • On lightly floured surface roll each half into a 13-inch circle.
  • Place on pizza pan.
  • Turn up edges 1/2 inch and pinch.
  • Brush circles with remaining 2T of salad oil.
  • Add toppings and bake for 20-25 minutes or until it looks done.

Nutrition Facts : Calories 867.5, Fat 44.7, SaturatedFat 7.6, Cholesterol 11.4, Sodium 1569, Carbohydrate 100.3, Fiber 3.4, Sugar 0.3, Protein 15.6

QUICK AND EASY PIZZA CRUST



Quick and Easy Pizza Crust image

This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!

Provided by CHEF RIDER

Categories     Bread     Pizza Dough and Crust Recipes

Yield 8

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g

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