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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Commercial Thin-Crust Pizza Dough Recipe

30 Lb. Recipe (Enough for about 30-40 medium pizzas)

Ingredients:

2 1/2 ounces - Fresh yeast
20 pounds - High gluten flour
5 ounces - Salt
10-11 pounds - Water

Preparation:

In a mixing bowl, crumble the yeast into the flour.

Add the salt. With a 30-50 gallon commercial dough mixer running at medium speed, add the water.

Mix the dough for 13 to 14 minutes, until the dough cleans the side of the bowl and is soft, but no longer sticky.

Weigh, ball, bag and freeze as needed. Makes about 30 pounds of dough.

Potato-Based Pizza or Focaccia Dough Recipe

This recipe is enough for 2 - 9" pizzas or focaccias

Ingredients:

8 ounces - Potatoes, preferably yellow Finnish
1 1/4 teaspoons - Active dry yeast
1 1/2 cups plus 2 tablespoons - Warm water (105 -115°F)
3 3/4 cups - Durum flour or unbleached all-purpose flour (If using unbleached flour, reduce water by 2 tablespoons).
2 teaspoons - Sea salt

Preparation:

About 20 minutes before you are ready to make the dough, peel the potatoes and boil them until tender, drain, and mash or press them, through a ricer. Use the potatoes while they are still warm but not so hot as to kill the yeast; they should be about the same temperature as the yeast water.

Stir the yeast into the warm water in a large mixing bowl. Add the flour, mashed potatoes, and salt in two additions and mix until the dough comes together. If you are making this by hand, knead the dough for 10 minutes until the dough is velvety, firm and slightly sticky. You may want to spread 1 to 2 tablespoons of flour on the board to reduce the stickiness.

FIRST RISE
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and leave to rise until doubled, about 1 1/2 hours.

SHAPING AND SECOND RISE
Divide the dough in half on a lightly floured surface, and shape each into a ball. Place each ball into a well-oiled 9-inch round baking pan, and stretch the dough toward the edges. Cover with a damp towel, let sit for ten minutes, and then stretch a bit farther to the edges. Cover again and leave until doubled, about 45 minutes.

BAKING
Preheat the over to 400°F. Just before you are ready to bake, dimple to dough with your fingertips. Add toppings of your choice. Bake for 25 to 30 minutes until golden. Remove from pans and let cool on racks.

Cornmeal Pizza Dough Recipe

Enough for 2 - 15" pizzas, or halve this recipe for a single pizza.

Ingredients:

3 Cups - Bread flour
½ Cup - Yellow cornmeal (fine ground)
1 Teaspoon - Dry yeast
1 Tablespoon - Sugar
½ Teaspoon - Kosher salt
2 Tablespoons - Olive oil
1 Cup - Water

Preparation:

Start the yeast by using ¼ cup warm water, (110° -115° F), and ½ the sugar and the yeast. Mix well and set aside for perhaps ten minutes.

In a mixing bowl add the flour, cornmeal, salt, olive oil, and the remaining ½ sugar. Mix well.

When the yeast has become active (foamy) add it to the bowl and mix.

Add the remaining water and mix well.

On a flat lightly floured surface, knead the dough until smooth and elastic, (five minutes).

Place in a lightly oiled bowl covered with plastic wrap to rise until doubled in size (one hour). Punch down and allow to rise a second time. Long, slow rises are best.

After the second rise, punch down and on a lightly floured surface roll the dough out to make a 15" circle of pizza dough.

New York-Style Pizza Dough Recipe

This recipe makes enough for one 12"-14" pizza.

Ingredients:

1 cup - Lukewarm water
2 tablespoons - Milk
2 teaspoons - Brown sugar
1 teaspoon - Salt
1 tablespoon - Shortening
1 tablespoon - Corn meal
1 tablespoon - Extra virgin olive oil
1 package - Yeast
3 cups - All-purpose flour or unbleached white flour

Preparation:

In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.

Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.

Add the remaining flour and mix it with your hands.

Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.

Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour.

Coccoli - Italian Bread Dough Fritters Recipe

A classic Italian recipe. Fried bread dough has always been popular in Florence and in Tuscany. Similarly; Panzanelle, Panzerotti and Ficattole are all bread dough fritters with different shapes from different parts of Tuscany.

Ingredients:

6-8 cups - Flour
4 cups - Milk (105-110°F)
1 oz. - Cake yeast, (equivalent to 2 pkgs. dry yeast, use the rapid rise)
1 tbsp - Honey or sugar
4 tbsp - Softened butter or lard
2 tsp - Salt
Olive oil or peanut oil for frying

Preparation:

Dissolve the yeast in 2 cups of milk with 1 tbsp honey or sugar.

Place 4 cups of flour in a large bowl and make a well in the center and pour the milk and yeast mixture into the center and add the salt.

Beat in the butter or lard for 2 minutes until it’s thoroughly blended.

Slowly add the rest of the flour, and more of the milk, as necessary, kneading until you have a smooth dough that pulls away from the sides of the bowl.

Place the doughball in a greased bowl, cover with kitchen film or a damp kitchen towel and allow to rise for about 45 minutes.

Punch down and roll out the dough into a ¼ inch thick sheet. Cut out shapes, or, roll into bite-sized balls.

Heat your oil to 375° and deep fry for a couple of minutes. Don’t over fry or they will get chewy.

You can roll your coccoli in course salt for the taste of a soft pretzels, or granular or powdered sugar.

By spreading the dough with a rolling pin to about ¼ inch thick and cutting it into diamond-shapes you can make the famous "Crescentine." Depending on the size of your cutter this recipe will make 60-80 coccoli.

Whole Wheat Pizza Dough Recipe

Yes! There is a trick to creating whole wheat pizza dough, but, this is an easy one to master.

Ingredients:

1 1/2 Cups - Warm water (110° - 115° F)
2 Tbsp. - Sugar
1 Envelop - Active dry yeast
1 1/2 Tsp. - Salt
2 Tbsp. - Olive oil
3 Cups - Bread flour
1 Cup - Whole wheat flour

Preparation:

Let's say you are going to make a pizza dough that normally requires 4 cups of all purpose flour. Use all the same ingredients in their normal proportions except, try this flour formula:

1 cup - whole wheat flour
3 cups - all purpose flour

Depending on the brands of flour you use, you may find this formula a little tough. If so, back off on the whole wheat flour measurement.

2/3 cup whole wheat
3 cups - all purpose flour

You'll find this mixture is going to be more of a challenge to knead, due to the rougher texture of the whole wheat flour, but the end result is well worth the effort. Add a little water if the mixture becomes too dry. Make sure to knead the dough completely, until supple. Let the dough ball rise for an hour. Then re-knead the air out of the ball until supple and elastic.

At this point you are ready to roll out (rolling pin), the sheet of dough to a thickness of 1/4 to 3/8 of an inch, then pan the dough in your baking pan.

There is nothing like a whole wheat pizza dough to add flavor, color, texture and interest to any pizza recipe!

Procedure:

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture until dissolved. Let sit to allow the yeast to mature for about ten minutes.

Add the salt and olive oil and stir again to combine the ingredients. Add 1 cup of whole wheat flour and whisk in until dissolved. Add the first cup of white flour and whisk it in. Add the 2nd cup of white flour and combine. By now the dough mixture should be fairly thick. Add the last cup of white flour and, with your hands, begin to combine and knead the dough.

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 perhaps 5 to 8 minutes. You may wish to remove the dough ball to a tabletop to knead it. 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 98°F to 100°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. Smoothing the outer surface, tuck each ball into itself from underneath 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.

Welbilt Pizza

1 package of yeast
2 1/2 cups of flour
1 teaspoon of salt
1 cup of water warm
2 tablespoons of oil

Use bread machine dough cycle. Shape for pizza. Rise, add toppings and bake in oven.

I also have other recipes, have fun baking

Pizza Tycoon Software