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

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The Best Pizza Is Made at Home (A Nitty Gritty 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

Pizza Dough

Recipe courtesy Tyler Florence
Show: Food 911
Episode: Pizza Party

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Zucchini Dough

Zucchini dough differs from the traditional Italian pizza: its ingredients include eggs and the crust is made then baked and then the toppings are added. Zucchini dough contains less calories and has an entirely different flavor compared to the traditional flour pizza base.

Ingredients Required

Zucchini Dough

* 3 1/2 cups coarsely grated Zucchini.
* Salt
* 1/3 cup flour
* 3 Eggs, lightly beaten
* 2/3 cup Parmesan cheese; grated
* 2 tbls. chopped Fresh basil.
* Salt and pepper to taste

Step by Step Procedure

1. Place zucchini in a colander and lightly salt it.

2. After fifteen minutes roll it in a towel to squeeze out any excess water.

3. Combine in a bowl with all the other ingredients of the zucchini pizza dough.

4. Spread onto a greased pizza pan.

5. Bake in a 350F oven until top is dry and lightly browned. This takes about 20 minutes.

6. Remove from oven, add desired sauce, cheese, and toppings.

7. Return to oven and bake at 350F until done. This takes about another 20 minutes.

If the zucchini dough is too soggy, even with the draining through the towel, add more flour and parm cheese.

Pineapple and Ham Pizza

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Cooking for Kids

Ingredients:

1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
3/4 cup homemade or purchased marinara sauce, recipe follows
1 1/3 cups grated pasteurized mozzarella
2 tablespoons grated Parmesan
4 canned pineapple slices, coarsely chopped
4 thin slices cooked ham, coarsely chopped

Instructions:

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.

Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.

Pizza Dough:
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Pizza Dough

Source: Cooking Light
Ingredients

1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
3 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon salt
Cooking spray

Preparation

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Shape dough according to recipe directions.
Yield

2 (12-inch) crusts
Nutritional Information

CALORIES 761(11% from fat); FAT 8.8g (sat 1.2g,mono 5.2g,poly 1.3g); IRON 9.3mg; CHOLESTEROL 0.0mg; CALCIUM 32mg; CARBOHYDRATE 146.5g; SODIUM 1179mg; PROTEIN 20.7g; FIBER 5.8g

Cooking Light, AUGUST 2001

New York Style Pizza Dough

New York style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. It has a very thick outer crust and a thin middle and often has a rectangular shape. New York style pizza dough is traditionally hand-tossed and light on sauce. The pizza slices are usually eaten folded in half, because its size and flexibility can make it difficult to eat otherwise.

New York Style Pizza
Servings 12'' Pizza (2-4)
Preparation 90 Minutes
Cooking Time 20-25 Minutes
Difficulty Easy-Medium

No pans or baking trays are used to bake NY style pizzas, the pizza dough is placed directly on the oven shelf. This can be achieved at home by the use of a pizza stone, however they are ridiculously expensive for what they are and as such are not really a viable proposition. There are viable alternatives to make a New York Pizza. Unglazed quarry tiles are perfect. The theory behind a pizza stone is that they are so hot the stone acts like a brick and sears the dough drawing out the water and making the pizza dough crisp on the outside and still soft and bread like in the center. To do this the pizza stones are heated in the oven first, but an unglazed quarry tile has exactly the same effect.

A quick word of caution: quarry tiles are perfectly safe if they are made of natural red clay and are unglazed. When a tile is glazed there are chemicals used in the process and it is important to keep these out of the food chain.

A second precaution is that the stones are not intended for use in conjunction with any other material, and that means no tin foil or anything else. The object is that the radiant heat from the oven is absorbed into the tile or the stone if you use tin foil then the heat can be reflected and you stone will never get hot enough to draw the moisture out of the pizza.

Never never never put a hot stone or a tile in cold water you run the risk of it cracking like glass. Let it cool down naturally before washing.

Ingredients Required

* 1 1/2 cups warm water (105F)
* 4 1/2 cups of all-purpose flour
* 1 tablespoons of olive oil
* 2 1/2 teaspoon of granulated sugar
* 2 1/2 teaspoon of salt
* 1/2 teaspoon of yeast
* 1/2 cup cornmeal

Step by Step Procedure

1. In a large bowl, dissolve sugar and salt in water.

2. Add oil and flour and stir with heavy spoon for 1 minute.

3. Turn out to a lightly floured surface and press into a circle.

4. Sprinkle yeast evenly over dough and knead for 12 minutes.

5. Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch

6. Roll each portion into a ball. You want a dough ball without visible seams except the bottom.

7. Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1-2 hours at room temperature to use the same day, or store in refrigerator to use the next day.

8. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

9. Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.

10. After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.

11. Carefully slide the pizza into the oven.

12. Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Additional Information

* Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.

* (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Pepperoni Pizza Bread (bread machine)
Source: Bread Machine Recipes by Gold Medal, Book 6
Gold Medal Homemade Breads (Gold Medal, Volume 1)
Bread Machine Recipes (Bread Machine Recipes, Volume 11)

Yield: 1 lb loaf

3/4 cup water
2 cups bread flour
1/4 cup shredded mozzarella cheese
1 tbsp sugar
1 tsp garlic salt
1 tsp dried oregano leaves
1 tsp bread machine yeast
1/2 cup sliced pepperoni

Measure carefully, placing all ingredients, except pepperoni, in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal, or 5 to 10 minutes before the last kneading cycle ends.

Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY CYCLES. Remove baked bread from pan and cool on wire rack.

NOTE: This recipe is not recommended for 1 1/2 lb bread machines with cast aluminum pans in horizontal loaf shape.

Pepperoni Pizza Bread (bread machine)
Recipe by : Gold Medal Flour
Gold Medal Homemade Breads (Gold Medal, Volume 1)
Bread Machine Recipes (Bread Machine Recipes, Volume 11)

Makes 1 1/2 lb loaf

1 cup plus 2 tbsp water -- warm (90-100 deg)
3 cups bread flour
1/3 cup mozzarella cheese -- shredded
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons oregano
1 3/4 teaspoons yeast
2/3 cup pepperoni slices

Measure carefully, placing all ingredients except pepperoni in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Use basic/white cycle, and medium or light crust color.

Pizza Tycoon Software