Prime Time Pizza Dough Recipes

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HOMEMADE PIZZA DOUGH RECIPE



Homemade Pizza Dough Recipe image

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!

Provided by Deborah

Categories     Main Dish

Time 1h30m

Number Of Ingredients 6

2 1/2 cups warm water
1/4 cup sugar
3 teaspoons instant yeast
1/4 cup vegetable oil
6 cups all-purpose flour
2 teaspoons salt

Steps:

  • In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
  • In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
  • Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
  • Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
  • Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
  • To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)
  • Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.

Nutrition Facts : ServingSize 1 slice, Calories 138 calories, Sugar 3 g, Sodium 194 mg, Fat 2 g, SaturatedFat 0 g, UnsaturatedFat 3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 1 g, Protein 3 g, Cholesterol 0 mg

BREAD MACHINE PIZZA DOUGH {RECIPE}



Bread Machine Pizza Dough {Recipe} image

The BEST pizza dough recipe and it's made in the bread machine! So easy, so delicious, so versatile! You're going to want to make this at least once a week!

Provided by Trish - Mom On TImeout

Categories     Dinner

Time 1h55m

Number Of Ingredients 13

2 cup flour (I like to use bread flour but all purpose and even a combination of AP and wheat flour works)
1 tbsp butter (softened)
1 tbsp sugar
1 tsp yeast
1 tsp salt
1/2 cup water (105-110 degrees)
2 tbsp water (additional)
4 cups flour
2 tbsp butter (softened)
2 tbsp sugar
2 tsp yeast
2 tsp salt
1 1/3 cups water (105-110 degrees)

Steps:

  • Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
  • Turn your bread machine to the dough setting and let 'er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it's too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
  • The dough will raise nicely during the dough cycle. Isn't it pretty? It never ceases to amaze me what a little yeast can do :)
  • After the bread machine is done (mine takes about 90 minutes on the dough cycle) - dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
  • Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
  • I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.

Nutrition Facts : Calories 536 kcal, Carbohydrate 102 g, Protein 14 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1221 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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.

QUICK PIZZA DOUGH



Quick Pizza Dough image

The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it's worth the effort - what little effort is required. With the help of two allies in the kitchen - your food processor and your freezer - now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.

Provided by Suzanne Lenzer

Categories     pizza and calzones, main course

Time 30m

Yield 2 crusts (4 servings)

Number Of Ingredients 6

2 3/4 cups/390 grams bread flour
2 1/2 teaspoons/7 grams active dry yeast (1 packet)
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
1 cup warm water
2 or 3 tablespoons medium or coarse cornmeal

Steps:

  • Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
  • Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
  • Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
  • Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
  • Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 0 grams

SUPER QUICK PIZZA DOUGH



Super Quick Pizza Dough image

No rise time, ready in 10 minutes! Perfect for freezing for your future self!

Provided by Rachel Hammer

Categories     Main Course

Time 23m

Number Of Ingredients 5

1 1/2 C warm water (Should be warm but not hot)
2 Tbsp sugar
1 Tbsp rapid rise yeast (or "instant yeast")
3 1/2 C flour
1/2 tsp each salt, garlic powder, and Italian seasoning

Steps:

  • Preheat oven to 550 degreesIf using a pizza stone make sure to put it in while oven is warming up.
  • Mix water, yeast and sugar in a mixing bowl and let sit for 5 minutes.
  • Add salt, flour, and spices into a stand mixer with a dough hook and knead until combined. About 3 minutes.If you don't have a stand mixer, this can be done by hand.
  • Once kneaded divide dough into two or three equal parts depending on how thick you like your crust.
  • Flour a cutting board and using a rolling pin, roll out dough into a circle.
  • Brush edges with olive oil and build your pizza.
  • Slide pizza onto a pizza stone or baking sheet and bake for 7-8 minutes or until crust is browned.
  • Take out pizza and let cool for two minutes before slicing.

PRIME-TIME PIZZA DOUGH



Prime-Time Pizza Dough image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield enough for 2 large pizzas or 4 small pizzas

Number Of Ingredients 5

1 teaspoon sugar
1 tablespoon active dry yeast
2 tablespoons extra-virgin olive oil, plus more for the bowl
1 teaspoon fine sea salt
2 1/2 cups all-purpose flour, plus more for dusting

Steps:

  • In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.)
  • Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
  • Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
  • Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F.
  • Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
  • Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
  • Guy's Favorite Topping Combos
  • The French Pig (pictured above)
  • Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
  • The Motley Que
  • Pulled chicken, barbecue sauce, red onions, cilantro, fontina
  • Spicy Hawaiian
  • Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
  • Au Naturel
  • Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt

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