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: More than 60 Recipes for Delicious Homemade Pizza

Canadian Pizza Magazine

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The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven (Everything: Cooking)

Muir Glen Organic Pizza Sauce, 15-Ounce Cans (Pack of 12)

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The California Pizza Kitchen Cookbook

Boston Warehouse Piranha Pizza Cutter

Pizza Stone - Rectangular - 14 × 16 - Deluxe

The Best Pizza Is Made at Home (A Nitty Gritty Cookbook)

Presto 03430 Pizzazz Pizza Oven

Adult's Pizza Costume Hat

Pizza Party Napkins (16)

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Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

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California Pizza Kitchen Family Cookbook

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Pizza, Beer and Smokes

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Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill

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How to Open a Financially Successful Pizza & Sub Restaurant

It's hard to be humble when you're a Pizza Guy Hat

PizzaGrill BBQ Pizza Maker

Non-Stick Grill
Pizza Pan, 12" Dia

Pumpkin Pizza Dough Recipe

This recipe will make enough pizza dough for two, 12" deluxe pizzas.

Ingredients:

1 Cup - Warm water (110° - 115° F)
2 Tbsp. - Sugar
1 Envelop - Active dry yeast
1 1/2 Tsp. - Salt
2 Tbsp. - Olive oil
3 1/2 Cups - Bread flour
1/2 Cup - Canned pumpkin pie filling
1 Tsp. - Cinnamon, ground

Preparation:

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, olive oil, cinnamon and pumpkin pie filling. 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 remaining flour. With your hands, begin to combine and knead the dough.

Should the mixture become too dry, add small amounts of water until pliable. 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 press them flat to remove the air trapped inside. Hand-mold each dough portion into balls. Smoothing the outer surface, tuck each ball into itself from underneath.

They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes. The dough balls may also be allowed to "proof" for an additional hour, if you wish.

Rolling out each dough ball with a rolling pin into circular "sheets" for pizzas. Dust your worktop, the rolling pin and dough ball with a little white flour as you go along to prevent the dough from sticking. You may want to try the old traditional method of "hand-pressing" the dough in the pan, stretching it out to the shape of the pan.

Other helpful tips in preparation for topping the pizza:

Lightly oil the baking surface of the pizza pan (with olive oil or other cooking oil), before placing the dough in the pan (to prevent sticking and aid in browning).

Prick holes in the dough bottom after forming the dough in the pan with a fork, (to prevent the dough from "bubbling" away from the pan's baking surface and baking unevenly).

Gluten-Free & Wheat-Free Pizza Dough Recipe

This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free.

You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.

Ingredients:

1 tablespoon - Gluten-free dry yeast
2/3 cup - Brown rice flour or bean flour
1/2 cup - Tapioca flour
2 tablespoons - Dry milk powder or non-dairy milk powder*
2 teaspoons - Xanthan gum
1/2 teaspoon - Salt
1 teaspoon - Unflavored gelatin powder
1 teaspoon - Italian herb seasoning
2/3 cup - Warm water (105 degrees F)
1/2 teaspoon - Sugar or 1/4 teaspoon honey
1 teaspoon - Olive oil
1 teaspoon - Cider vinegar
Cooking spray

Preparation:

Preheat oven to 425 degrees F.

In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.

Serves 6.

Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4

* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely. Source: Special Diet Solutions - Carol Fenster, Ph.D.

No Wait Pizza Dough Recipe

"This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach."
INGREDIENTS

* 3 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)

DIRECTIONS

1. 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.

2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Pizza Dough Recipe

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
Toppings of your choice

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.

Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

Pizza Dough Recipe

Yield: 2 14-inch pizzas

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet

In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Heat up pizza stone in a 500 degree F oven. Form a 10 to14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.

Sicilian Pizza Dough

1 pk Dry yeast
3 c All purpose flour
1 tb Sugar
1 ts Kosher salt
2 tb Non-fat dry milk powder
1 tb Butter; at room temperature
1 1/4 c Warm water

Place all ingredients into breadmaker in the order listed. Allow
breadmaker to knead and let rise slightly before removing,
approximately 20 to 25 minutes. Don't forget to remove the dough
before the bake cycle starts. NOTE: I use the DAK Autobakery on the
white bread setting to make this dough. I then remove the dough and
place it on a lightly floured cutting board and cover with a clean
moist towel to rise an additional 30 minutes or so before forming to
the pizza tray.

The Complete Book of Pizza Pizza

This comes from The Complete Book of Pizza.

It makes:

2 thin crust pizzas, 12" each
2 stuffed pizza pockets
1 thick crust pizza, 14"
1 Chicago-style deep dish pizza, 13" to 14"
6 individual pizzas, 6" each

Ingredients

4 cups unbleached all-purpose white flour
1 tsp. salt
1/4 cup (4 tbsp) olive oil
2 pkgs. dry yeast
1 1/2 cups warm water
2 tsp. light brown sugar

Measure 1/2 cup warm water (about 110 degrees) in a measuring cup and stir in 2 tsp. of light brown sugar. Be sure the water is only warm--not hot. If the water is too hot, it will kill the yeast and the dough will not rise. The warm water and the sugar help the yeast to become active. Dissolve the 2 packages of yeast in the water and set it aside for at least 5 minutes. The yeast will become frothy during this time.

Meanwhile, sift 4 cups of flour into a large mixing bowl with the salt. Make a depression in the middle of the flour and add 3 tbsp. of olive oil and 1 cup of warm water. When the yeast mixture has risen for 5 minutes, add it to the flour.

Dust the surface on which you will be kneading the dough with flour. Now mix all of the ingredients in the bowl with your ands and gather them together and place them on the floured board. Knead the dough for 8 to 10 minutes.
Knead the dough by pushing part of it away from you with the heel of one hand and then folding it back towards you. Repeat with the other heel of the other hand. Then rotate the dough 1/4 turn and repeat. Add more flour to the board (it will become incorporated into the dough) if the mixture is too wet or too sticky. Eventually the dough will become elastic and will stay together in a cohesive ball.

Rub a clean bowl with olive oil and place the kneaded dough in it. Moisten the top of the dough with oil as well. Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise. The pilot light generates a little warmth and there are no drafts to disturb the dough. However, if you are using the oven for something else, a clear space in your linen closet is a good alternative as a warm, draft-free location for rising dough.

When the dough has risen for 1 1/2 hours, remove it and place it again on the floured board. You are now ready to roll out the dough for the pizza of your choice.

To bake a stuffed pizza pocket, heat the oven to 400 degrees and bake for about 35 minutes.

To bake a thick crust pizza, heat the oven to 350 degrees, bake the crust for about 10 minutes unfilled. Then place the sauce and toppings and bake for another 20 minutes.

To bake a deep dish pizza, heat the oven to 450 degrees and bake for about 25 minutes.

Notes:
I sometimes will add extras to the flour mixture before adding the water and the yeast. I have used parmesan cheese, italian spice or oregano, and dried tomatoes.

Pizza Dough Recipe

A really good recipe which makes about ten pizzas:

5 lbs all-purpose flour
3 packs dry yeast
8 cups lukewarm water
1/2 cup olive oil
2 tbsp salt

Mix it together, knead it, and let it rise

Mitch's Pizza Dough

This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. I've even added chopped peanuts for the Thai pizza. It's your pizza, be creative.

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

You have three choices in mixing your dough:

* In A Food Processor
* In A Bread Machine
* By Hand

Food Processor
Some food processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine.

Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

You're now ready for the next step: Rolling out the dough!

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
Bread Machine
Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!

Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.

By Hand
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

You're now ready for the next step: Rolling out the dough!

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
Rolling Out The Dough
Notes from Mitch Mandell:
One mistake most people make when working with dough is not using enough muscle. Dough fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you and you can't really damage it, either. When working with dough, use plenty of flour, but don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly.

Form it into a flat ball about six to eight inches wide.

Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.

Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.

Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.

Transfer dough to pizza peal sprinkled corn meal or place it on a lightly greased cookie sheet.

Top with sauce, cheese and/or toppings and bake in a 400° F. oven until the crust is light brown. Bake on either baking stones or on the cookie sheet or a pizza pan.