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)

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The California Pizza Kitchen Cookbook

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Pizza Stone - Rectangular - 14 × 16 - Deluxe

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

Presto 03430 Pizzazz Pizza Oven

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

PizzaGrill BBQ Pizza Maker

Non-Stick Grill
Pizza Pan, 12" Dia

This is a Mario Batali recipe... one that I love...

Pizza Margherita

Pizza Dough:
1 cup warm water
1 1/2 ounces fresh yeast
1 teaspoon sugar
1 teaspoon kosher salt
3 cups all-purpose flour
1 cup passata (or tomato puree)
8 ounces fresh mozzarella, sliced into 12 equal pieces
8 leaves fresh basil

Combine the water, sugar, and yeast in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes.

Preheat the oven to 450 degrees F. Place a clean pizza stone in oven to preheat.

Dust a clean work surface lightly with flour. With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/4-inch thick. Spread 1/4 cup of the passata evenly on entire surface of dough, leaving 1/4-inch of dough to form edge of pizza. Take one piece of mozzarella, slice into 4 uniform slices and put on top of passata. Rip 2 leaves of basil into smaller pieces and sprinkle on top of mozzarella. Slide pizza directly onto pizza stone and bake 15 to 18 minutes, until edge of pizza is golden brown and cheese is bubbling. Repeat with remaining 3 dough balls and serve hot.

Other Pizza Suggestions:
Pizza Marinara:
Pizza dough, recipe from above
4 plum tomatoes
4 tablespoons extra-virgin olive oil
4 teaspoons fresh oregano, roughly chopped
4 cloves fresh garlic, sliced thinly

Preheat oven to 450 degrees F. Prepare dough as directed. Thinly slice one tomato and place on dough. Drizzle 1 tablespoon of extra virgin olive oil over entire pizza. Sprinkle 1 teaspoon oregano and 1 clove thinly sliced garlic over tomatoes. Bake on a pizza stone until crust is golden brown, about 15 minutes. Repeat with remaining dough. Serve hot.

Wheat-Free and Gluten-Free Pizza Crust 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.

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

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.

Pizza Hut Pizza Dough

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

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, all purpose flour other dry ingredients. 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, all purpose flour, other
dry ingredients 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, other dry ingredients 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.

---------------Extra Information...!!----------------

Pizza Hut Sauce and Toppings

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Sauces
Cake Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 Can tomato soup -- (10 1/2 ounces)
1 tablespoon Dry oregano leaves
1/2 teaspoon Garlic salt
TOPPINGS
8 ounces Mozzarella -- shred
8 ounces Meunster -- shred
1/3 cup Parmesan -- grate
8 ounces Pepperoni -- slice thin
1 Can mushrooms -- (8 ounces) drain

Pizza Dough

1 envelope (2 1/4 tsp) active dry yeast OR 10 g fresh yeast
1 C water (105-110 F for active dry, cooler for fresh yeast)
2 1/4-2 3/4 C flour
1 tsp salt
olive oil

Dissolve yeast in water.

In a large mixing bowl, stir together 2 1/4 C flour and salt.
Add yeast mixture and stir until smooth. Let the dough rest 10 minutes.
Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour. Divide the dough into 2 balls. (Each will make a 10 inch pizza.) Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.

Roll out, and use in your favorite pizza dish.

FOR THE BREAD MACHINE:
1 1/3 cups water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons bread machine yeast

Add ingredients to machine bread pan in order as per manufacturer's instructions.
Set to"dough" mode.
Once completed place in 2-9x13 inch greased pans.
Let rest in pans for 10-15 minutes.
Add toppings of your choice.
Bake 350 degrees F.
Until done (Approximately 20 minutes, depending on your thickness of toppings).