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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Non-Stick Grill
Pizza Pan, 12" Dia

Pizza Dough

SERVES 6 , 1 pizza

Ingredients

* 1 cup water (between 95 and 115 F.)
* 2 tablespoons yeast (You can use less, but I prefer the dough a bit yeasty)
* 2 tablespoons honey
* 1/4 cup olive oil
* 1/2 teaspoon salt
* 3 1/2 cups flour

Directions

Pour warm water into a bowl. The water should be about 85°-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 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 covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size.

Punch it down 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.

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.

Form the dough 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 peel 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, a cookie sheet, or a pizza pan.

Wine Pizza Dough

Ingredients

* 1/4 cup wine (red or white, whatever you have on hand)
* 3/4 cup water
* 1 package yeast
* 1 pinch sugar
* 1 tablespoon honey
* 2 tablespoons olive oil
* 1 teaspoon salt
* 2 tablespoons water
* 3 1/2 cups flour

Directions

Dissolve yeast and sugar in the warm water and wine.

Let sit for approximately five minutes, until yeast bubbles.

Dissolve the salt in the 2 tablespoons of water.

Stir honey and oil into yeast mixture.

Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.

Stir in the salt and water mixture.

Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.

Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.

It may be a bit sticky, that's fine.

Spray a bowl with oil and place the dough in the bowl.

Spray the top of the dough with oil and cover with plastic wrap.

Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.

***The more times you let the dough rise, the better it will be.

If you can, punch it down after the first rising and let it rise again.

Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.

Roll the dough out into rounds and let rest for 15 minutes.

No-Nonsense Pizza Dough Recipe

4 cups bread or all purpose flour (white)
1 1/4 cups lukewarm water
1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast
2 tablespoons olive oil (any good brand), but extra virgin is best
1 teaspoon salt
1 teaspoon sugar, or 1 teaspoon honey
1/4 cup milk or 1/4 cup water

Preheat oven 450°F.

I prefer using milk for the liquid in this recipe. It adds flavor to your dough. But if you don't have it, use water.

Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.

Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).

Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.

Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.

Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.

Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan with yellow cornmeal or Farina. If you don't have these on hand you can use flour or simply grease the pan with olive oil using a paper towel.

Top with your favorite spaghetti sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese.

Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions.

Bake for about 12-14 mins, but watch it!

When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.

Now enjoy the best pizza you ever had!

Chicago Stuffed Pizza

FOR THE DOUGH:
2 cups warm water
1/3 cup olive oil
5 cups bread flour
1 cup all-purpose flour
3 tablespoons semolina or corn meal
2 1/2 teaspoons salt
5 teaspoons dry yeast
FOR THE SAUCE:
2 tablespoons olive oil
2 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes
1 small onion, minced
1 small green pepper, diced
1 1/2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons red wine
FOR THE FILLING:
3 packages frozen chopped spinach, cooked and drained
3 cups shredded mozzarella cheese
1/2 cup shredded fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
2 cloves garlic, minced
2 tablespoons olive oil
2 thinly sliced cups mushrooms
1 1/2 cups cooked Italian sausage and/or 1 cup thinly sliced pepperoni
for the PAN PREPARATION:
1/8 cup seasoned bread crumbs
2 tablespoons olive oil

TO MAKE THE DOUGH:
Place all dough ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the dough or manual cycle and press start.

TO MAKE THE SAUCE:
Saute garlic in oil to soften. Add tomatoes, onion, green pepper, oregano, basil, fennel, salt, pepper, lemon juice and red wine. Simmer on low, til sauce thickens (20-30 minutes). Cool thoroughly.

TO MAKE THE FILLING:
In a large bowl, toss together spinach, cheese(s), salt, pepper, basil, oregano, garlic and oil. Reserve mushrooms, sausage and/or pepperoni.

TO MAKE THE PIZZA:
Preheat oven to 450 degrees F.

Smear a 12-inch deep dish pizza pan with some olive oil and sprinkle on seasoned breadcrumbs.

Gently deflate the dough. Let it rest for a few minutes then press or roll out two-thirds of it to a 16 inch circle.

Line pan, allowing for an overhang. Spoon in a touch of sauce, then all of the filling. Top filling with mushrooms, sausage and/or pepperoni.

Roll remaining dough out to a 12 inch circle. Place on top and crimp sides. Top with sauce, then mozzarella cheese and parmesan.

Bake until sizzling and golden (30-40 minutes). Let cool for 10 minutes or so before cutting.

Italian Herb Thin Crust Pizza

Dough can be made ahead and refrigerated in a plastic bag for up to 3 days.

2/3 cup lukewarm water
1 tbs. olive oil
2 cup. all-purpose or bread flour
1/4 tsp. salt
1 1/2 tsp. sugar
freshly ground pepper (optional)
1 tsp. dried basil*
1 tsp. dried oregano*
1/2 tsp. thyme (optional)*
2 to 3 cloves garlic, minced
1 tsp. active dry yeast
white cornmeal

Place all ingredients except cornmeal in breadmaker; set on dough cycle.

Remove dough when done and turn out on counter sprinkled with cornmeal. Shape into circle with your hands.

Dust wooden peel** with cornmeal and lightly roll out circle to fit on peel. Sides can be raised if desired. Lightly brush with olive oil and pierce every inch or so with fork to prevent bubbles. Allow to sit in warm place for 20 minutes.

Cover with favorite toppings and sauce.

When pizza stone is at 500 degrees, open oven, mist sides of oven with water sprayer quickly, and jerk pizza off of peel onto stone.** Pizza will only take a few minutes to bake. Remove with large, wide restaurant spatula.

*Two teaspoons of dried rosemary can be substituted for Italian herbs. I use this variation when making white pizzas.

**A pizza stone and wooden peel are almost essential for crispness, but we lived without them for years.

Makes one 15-inch pizza shell
Source: DL Kindel

Mexican Thin Crust Pizza

2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, minced
1 teaspoon minced jalapeno
1/2 teaspoon red pepper flakes
1 tablespoon chopped cilantro
2 cups bread flour
1 teaspoon bread machine yeast

Place all of the ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the dough cycle and press start. You may need to add some more flour (1 Tbsp. at a time) if the dough is too wet or more water if the dough is too dry (1 Tbsp. at a time).

Preheat your oven to 500 degrees F for at least 30 minutes. Grease the pizza pan with olive oil or pan spray. If using a peel and stone, dust the peel with cornmeal to prevent the pizza from sticking.

While the dough is rising, prepare your toppings and grate your cheese.

After the dough has risen one time, roll it out on a lightly floured or cornmeal dusted surface or hand stretch until a nice circle is formed. It may never be a perfect circle but that is just part of homemade pizza. Dust the dough with flour or cornmeal only as needed to prevent sticking. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so that a slight lip is formed, and crimp the edges.

Place your toppings on. You should place sauce first, followed by cheese, meat, vegetables and seasonings. You should also leave 1/2 inch untopped border around the crust.

For a thin crispy crust, place your toppings on the pizza and bake immediately. For a thicker, chewier crust, allow the dough to rise for 15 to 30 minutes. The longer the rise, the thicker the dough.

To bake, place the pizza on the bottom rack of the oven or directly on the pizza stone and bake until the crust is golden brown and the cheese has melted. This should take 10 to 15 minutes.

Source: unknown