Pizza & Pizza Dough Recipes

What speaks of fun more than making your own pizza? We have chosen our favorite Pizza Recipes for you below!

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Pizza Pie and Pizza Crust Recipes , plus Pizza Dough Recipes

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Pizza Crust Dough
"Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use."

INGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons olive oil
* 1 tablespoon salt
* 1/2 cup whole wheat flour
* 5 1/2 cups bread flour

DIRECTIONS

1. In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

2. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).

4. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

Pizza Crust Dough

INGREDIENTS

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

DIRECTIONS

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Brick Oven Pizza Dough:

This recipe goes with BLT Pizza With Blue Cheese, Greek Pizza with Chicken and Artichokes, Apple-Walnut Pizza With Caramelized Onions

2 (1/4-ounce) envelopes active dry yeast
2 cups warm water (100° to 110°)
5 cups all-purpose unbleached flour, divided
1 cup coarse-ground whole wheat flour
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme
1/3 cup grated Parmesan cheese (optional)
1/2 cup plus 3 tablespoons extra virgin olive oil, divided

Combine yeast and 2 cups warm water in a 2-cup liquid measuring cup, and let stand 5 minutes.

Combine yeast mixture, 3 cups all-purpose flour, whole wheat flour, next 3 ingredients and, if desired, cheese in a large mixing bowl; add 1/2 cup olive oil. Beat at low speed with an electric mixer until blended, stopping to scrape down sides as necessary. Stir in enough remaining all-purpose flour (about 1/3 cups) to make a stiff dough. (Dough will be smooth.)

Place dough and 1 tablespoon oil in a large lightly greased bowl, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk. Punch dough down.

Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half, and shape into balls. Roll each ball into a 14-inch circle on a lightly floured surface. Place one 14-inch circle onto a lightly floured pizza peel; brush with 1 tablespoon oil, and prick with a fork. Add toppings to pizza dough.

Place pizza gently on floor of brick oven. Repeat procedure with remaining dough circle, and place on floor of brick oven.

Bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.

Note: To bake in a conventional oven, place dough on a lightly floured pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.

To freeze: Divide risen dough in half before kneading, and wrap in plastic wrap. Place in zip-top freezer bags; freeze up to 3 months. Thaw overnight in refrigerator.

Yield: Makes 2 (14-inch) pizza crusts

Easy Pizza Dough

You can make the dough a day or a couple of weeks ahead. Put the individual balls in zip-top bags and refrigerate overnight or freeze for longer.Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.

Ingredients
1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil
how to make
Making and dividing the dough

Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.

Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
Rising and storing the dough

What you do next depends on whether you want to make pizza right way or at a later date.

If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.

(In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.)

If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.

To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.

To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.

It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.

Shaping your pizza

Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.

Flatten the ball into a cake. Flour your fingers -- and the board -- for easier handling.

Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin.

Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other (see Video). Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin, and remember that the thinner the pizza, the less topping it can handle.

Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.
Topping your pizza

For some people, pizza isn't pizza without the scarlet of tomatoes peeking through the cheese, but there are many delicious savory combinations that show off fresh seasonal produce. It's better to use winter vegetables like greens or even canned tomatoes when fresh tomatoes are out of season.

To get you started, here are two of my favorite ways to top a pizza -- plus lots of suggestions for combinations to inspire your own designs.

To make the Angeli Caffé's favorite, Pizza al Caprino -- Over the shaped pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6 oil-packed sun-dried tomatoes (drained and sliced), 3 ounces crumbled goat cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin olive oil.

To make a simple flatbread -- Scatter sliced garlic (3 to 4 cloves), minced fresh rosemary (from 1 small sprig), and coarse salt over the dough. Make several 1/2-inch slashes to keep the dough from puffing up. Drizzle with lots of extra-virgin olive oil before baking, and garnish with Parmesan. Serve this delicious "Pizza Aglio e Olio" with a salad or cheese.

To design your own pizza -- Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.

* Sautéed onions, fresh sage leaves, grated pecorino romano, grated Parmesan.
* Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.
* Sautéed leeks, chopped artichoke hearts, a bit of crushed tomatoes, grated Parmesan.
* Italian Fontina, Gorgonzola, sun-dried tomatoes.
* Garlic, olives, capers, anchovies, and crushed tomatoes.
* Sliced tomatoes, mozzarella, fresh basil.
* Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.
* Cooked Italian sausage, sautéed onions, Italian Fontina, mozzarella.
* Sautéed mushrooms, thinly sliced cooked potatoes, Gorgonzola, crumbled cooked bacon or pancetta.

Baking your pizza

Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.

Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.

From Fine Cooking 49, pp. 36-39

Pizza Crust Dough

INGREDIENTS

• 2 g active dry yeast
• 0.5 g brown sugar
• 70 ml warm water (110 degrees F/45 degrees C)
• 1 g salt
• 6 ml olive oil
• 85 g all-purpose flour

DIRECTIONS

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Pizza Hut's Pizza Dough
Yield: 1 Serving

Ingredients

1 1/3 c water
2 ts sugar
1 1/4 ts salt
2 tb olive oil
2 tb cornmeal
2 c unbleached all purpose flour
1 c bread flour
1 ts baking powder
1/4 ts garlic powder
1/4 ts onion powder
3/8 ts MSG
1 1/2 ts instant yeast
(You may use all-purpose
-flour only
-- this recipe)

Instructions

Bread machine: Add ingredients to machine bread pan in order given or as
per manufacturer's instructions. Set to 'dough' mode.

Food processor: Place water, sugar, salt and olive oil in bowl of food
processor and pulse to dissolve sugar and salt. Add yeast, bread flour and
all purpose flour. Process until a soft ball forms. Remove from machine
and allow to rest, covered with a tea towel, about 45 minutes.
Dough hook: Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar and salt. Stir in yeast, bread flour and all purpose flour
and knead with dough hook to form a soft, but not-too sticky dough (about 8
minutes). Remove from machine and allow to rest, covered with a tea towel
about 45 minutes.

By Hand: In this case, use only all-purpose flour. Place water, sugar,
salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all
purpose flour and knead to form a soft, but not-too sticky dough (about
8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough - depending on taste and recipe
requirements, you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a further 15
minutes before using in a recipe. You may refrigerate dough in an oiled
plastic bag for up to two days.

Tender, chewy, dare we say 'commercial' tasting. This dough uses two
leaveners to achieve that chain restaurant texture.

Pizza Crust Dough

Ingredients
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast

2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Preparation
Pour 3/4 cup warm water into sm

Preparation:
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.)

Greek Pizza Dough Recipe

With several centuries of experience, the Greeks make awesome pizzas and here are a few of their secrets.

Ingredients:

1 envelope - Active dry yeast
½ tsp. - Sugar
2/3 cup - Lukewarm (110° - 115°F) water
2 cups - Bread flour or unbleached, all-purpose flour
1/4 cup - Stone-ground cornmeal
1½ tsp - Coarse salt (kosher or sea salt)
2 tbsp - Extra virgin Greek olive oil
2 tbsp - Greek oregano, finely chopped

Preparation:

Combine and knead all ingredients for 8 minutes, let rise 1 hour, re-knead and roll out to pan size.

Classic-Crust Pizza Dough Recipe

This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before. It's not too much to work with at one time and requires no special machinery, (except your hands).

Ingredients:

1 1/2 Cups - Warm water (110° -115° F)
2 Tbsp. - Sugar
1 - 1/4 oz. Packet or 2 1/4 tsp. - active dry yeast, (fresh, not out-dated)
1 1/2 Tsp. - Salt
2 Tbsp. - Olive oil
4 Cups - White, all-purpose flour

Preparation:

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until yeast and sugar are dissolved. Let sit to allow the mixture to "mature" for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy "head" on the surface of the mixture.

Add the salt and olive oil and stir again to combine and dissolve the ingredients. Add 1 cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough.

Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half and then quarters, over and over again for about 8 to 10 minutes, (or about 100 "cycles".) Kneading by hand is laborious, but very important. Better to over-knead than under-knead. You'll know you've done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.

Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70°F to 80°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.

Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12" deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Press each doughball flat to squeeze and release any air trapped inside. Form the portions back into balls, smoothing the outer surface and tucking each ball "into itself" from underneath, (like folding a sock into itself), before storing or going on with the next step.

If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.

If you choose to continue with making the pizzas now, here's how. Some dough experts like to "proof" their dough balls at this point. They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes if you wish. Some recipes call for up to an additional hour of rising. For practical purposes, pizza dough does not have to be put through a complete second rise cycle.

Thin-Crust Pizza Dough Recipe

Single Pizza Recipe

Ingredients:

1 teaspoon - Dry yeast
1 tablespoon - Soy oil
1 teaspoon - Sugar
1/2 cup - Warm water (110°F)
11/2 cup - Bread flour
1 tablespoon - Soy flour
1 teaspoon - Salt

Preparation:

Combine yeast, sugar and 1/2 cup very warm water in bowl let sit for five minutes.

Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients.

Add a little extra flour if dough is sticky. Knead for a good 10 minutes.

Put into a greased bowl and let rise for 60 minutes until it doubles in size.

Turn out onto a floured surface then knead lightly until smooth.

Roll out into a 1/4" thick, 12" diameter circle.

Fit into greased pizza pan.

Top as desired and place on bottom rack.

Put sheet of aluminum foil on top rack above pizza to keep ingredients from browning too quickly.

Bake at 375°F for 30 minutes.

Pizza Tycoon Software